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ROASTER OVEN SHOULD ALWAYS BE PREHEATED FOR
20 MINUTES
.
ROAST
• For additional browning: Use the Convection Fan to attain better browning or
combine browning sauce with margarine or oil to brush over meat. Sprinkle
herbs or dry soup mix over the meat before roasting. Remove natural juices with
a baster during the last half of roasting.
• The natural meat juices form moisture during roasting, which may collect on the
inside of the Cover. Remove Cover carefully, tilting it away from you.
• Roasting times in the recipes and charts begin with refrigerated meat. If meat is
frozen, allow an additional 15 to 20 minutes per pound cooking time.
• To sear meat: Preheat to 425°F. Add margarine, then meat. Cover; sear meat 5 to
10 minutes per side until lightly browned. Stir ground meat. Times may vary
depending on the quantity of meat.
• To simmer meat: Preheat to 425°F. Reduce temperature to 250°F and allow 1-
1/2 hrs for each 30 minutes of cooking time given in the recipe. Simmering less
tender cuts of meat will make them very tender. Adding a gravy or sauce will
make them more flavorful.
COOK
• Food may be placed in a cold or preheated Roaster Oven. Follow recipe
directions for temperature settings.
• Cooking times in the recipes and charts are guides. Times may vary due to
density, thickness, freshness, altitude and personal tastes. We recommend that
the internal temperature of the meat be the final determining factor of doneness,
as opposed to the cooking times.
• Cut-up meats and vegetables should be of uniform size pieces. To prevent
vegetables from drying out, shield with pieces of meat or wrap in aluminum foil
or a covered casserole with added liquid.
• Cook for at least the minimum time stated, or longer if needed, to complete the
cooking. The exact cooking time is given in a range and is not critical since the
heat is slow and gentle. Always cook food fully, until completely done and
tender.
BAKE
• To make the most out of the convection process in baking, you will get better
browning and faster baking by using a loaf pan or casserole.
• Several loaf pans will fit into the Cookwell, try combining different dishes like
meat and vegetables or include bread to complete the meal. When baking bread,
either one or two loaf pans are recommended
• Cover the Rack with aluminum foil and use as baking sheet or place bake sheet
on rack.
• Most 1 & 2 Qt. Casserole dishes, 9-inch pie pans and 9 x 13 bake pans (without
handles) will fit into the Cookwell. Place dishes onto Rack for a more even
baking.
STEAM
• Steaming is a healthful way to prepare low calorie, nutritious foods.
• Place water to fill the bottom of the Cookwell, approx. 1-3 quarts. Quantity and
type of food will determine the amount of water to use; more water can be added
to the cookwell at any time. Place foods on the Rack above the water.
SLOW COOK
• Slow Cooking does not use the Convection process; the heat is gradual which
allows a very slow simmer. No stirring is necessary.
• To convert a standard recipe to Slow Cook recipe; for each 30 minutes of
standard recipe, slow cook for about 1-1/2 hours at 150°F to 200°F.
• When Slow Cooking meats and poultry the rack is not necessary. The low
temperature is much cooler and does not allow the foods to stick to the bottom of
the Cookwell.
NESCO
®
12-Qt. Convection Oven 6
HELPFUL HINTS