Filter
Top Products
1 (4 to 6 lb.) Pot Roast 7 Medium Carrots
1 Cup Barbeque sauce 1 Leek, cleaned, chunked
8 Medium Onions 3-4 Turnips, peeled, chunked
12 Whole Red potatoes, peeled
Preheat Roaster Oven at 350°F for 20 minutes.
Place meat into preheated Cookwell. Spoon half the BBQ sauce over meat; arrange
vegetables around meat. Cover; roast 10 minutes. Turn meat over; spoon remaining
sauce over meat. Cover; roast 10 – 15 minutes or until meat begins to brown.
Reduce temperature to 275°F; roast 1-1/2 hours or until meat reaches 150°F on meat
thermometer.
Serves 8
1 (4 lb.) Beef tenderloin 1 Green onion, chopped
1 Cup Teriyaki sauce 1 Clove Garlic, minced
1/4 Cup Soy sauce 1 Tbsp. Celery seed
1/4 Cup Beef broth 1 tsp. Ground black pepper
1/4 Cup Honey, warmed 1/4 tsp. Grated Lemon peel
Place beef in shallow casserole. Combine remaining ingredients; stir until well
b
lended. Pour over meat. Cover with plastic wrap; refrigerate 4-6 hrs, turn meat
several times
Lightly spray Cookwell with cooking oil. Preheat Roaster Oven at 425°F for 20
minutes.
Place meat on Rack and place in preheated Cookwell. Cover, roast 35 to 45 minutes or
until meat thermometer reaches 125°F.
Serves 8
1 (6 to 8 lbs) Pork loin, center cut 1 Lb. Mushrooms, sliced
2 Tbsp. Dijon mustard 1/2 Tbsp. Ground black pepper
1 tsp. Thyme, crushed 2 Tbsp. Butter or margarine
Preheat Roaster Oven at 400°F for 20 minutes.
Add butter; cover; cook until melted. Arrange meat on Rack and place in preheated
Cookwell. Cover; roast 10 minutes. Reduce temperatures to 325°F. Combine
remaining ingredients.
Remove Rack with meat, place onto a heat resistant surface. Spread mustard mixture
over roast. Set Rack in Cookwell. Cover; roast 2 hours or until meat thermometer
reaches 170°F.
Serves 10 to 12
1 (10-13 lb.) Fresh or Frozen (thawed) Turkey 1 tsp. Browning sauce
2 Tbsp. Butter or margarine, melted
Preheat Roaster Oven at 400°F for 20 minutes.
Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the
sides of the Cookwell. Place turkey on Rack. Combine remaining ingredients; stir until
well mixed. Spread evenly over meat. Set Rack into preheated Cookwell. Cover; roast
10-12 minutes per pound or until the meat thermometer reaches 180°F in thickest part
of meat, not touching the bone. Remove excess liquid 1 hour before finished.
Let the bird stand for 10 minutes before slicing.
If turkey is ready before serving time, simply reduce temperature on Roaster Oven to
250°F until time to serve.
Serves 6 to 8
17 NESCO
®
12-Qt. Convection Oven
Pot Roast Dinner
Beef Tenderloin
Roast Pork
Fresh Turke
y
TRADITIONAL ROAST