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13.
12.
TMR18W/WBF Use and Care Guide
Please refer to the following information and the TMR18W/WBF Use
and Care Guide for instructions.
CAUTION: Appliance surfaces are hot during and after use.
CAUTION: Always wear protective insulated oven mitts on
hands when touching hot roaster, frame, containers or food.
Avoid escaping steam.
1. Place Roasting Liner in base of roaster and add 10 cups of hot
water.
2. Place Buffet Server Frame on the rim of the liner. Make sure
the frame is seated securely and is level.
3. Place Buffet Server Containers in the Buffet Server Frame.
4. Cover and plug roaster into a 120 V ~ 60 Hz outlet. Turn
Temperature Control to 400° to preheat for 20 minutes.
5. Uncover and carefully add hot, cooked foods to containers.
Turn Temperature Control to 325°.
6. Cover to keep foods warm. Adjust temperature setting if
necessary.
7. Stir occasionally and keep food covered to maintain temperature.
8. Ten cups of water in the liner should last approximately two
hours. Periodically check and carefully add more hot water if
necessary.
NOTE:
◆ All containers need to be in place when using the buffet server.
◆ Use only to keep cooked foods warm. Keep temperature of food
at 140° or above.
◆ Do not place containers on the stove top, in an oven or in a
microwave oven.
◆ Spray inside of containers with non-stick spray before filling with
foods that may stick.
◆ Add broth or juice to foods if needed to help keep warm.
◆ Each container holds approximately 5 cups of food or liquid.
Always leave at least one inch of space from top level of food to
rim of container.
CARE AND CLEANING
1. Allow all parts to cool completely before cleaning.
2. Containers and frame are dishwasher safe or may be cleaned
in hot soapy water. Rinse and dry completely. A non-abrasive
cleaning pad or a nylon brush may be used if necessary.
ROASTING CHART
Amount Preheat Minutes
Cut Pounds Temp./Roast Per
Temp. Pound
BEEF Chuck Pot Roast 2 – 5 450°/350°* 40 – 50
Sirloin Tip 4 – 5 350° 25 – 30
Tenderloin 3 – 4 450° 17 – 22
LAMB Leg (semi-boneless) 5 – 8 350° 18 – 23
Rolled Shoulder 4 – 5 350° 20 – 25
PORK Country-Style Ribs 8 – 10 300° 20 – 25
Center-Cut Loin Roast
(single boneless) 5 – 6 325° 20 – 25
Rolled Shoulder
(boneless) 5 – 6 350° 32 – 37
POULTRY Chicken (whole) 5 – 6 375° 12 – 17
Chicken (pieces) 4 – 5 375° 11 – 16
Cornish Hens 1
1
⁄4 oz. 400° 14 – 19
Duck 6 – 7 425° 17 – 22
Turkey (prebasted) 10 – 14 400°/350°/400°** 10 – 15
Turkey (prebasted,
tie wings close to body) 14 – 20 400°/325°/400°** 11 – 16
Turkey Breast
(with bones) 4 – 7 325° 31 – 36
VEAL Loin 5
1
⁄2 – 6
1
⁄2 350° 26 – 31
* Preheat at 450°, add the meat, then cook at 350°.
**Preheat and roast turkeys at 400° for the first and last hour, roast at 350° (10 to
14 pounds) or 325° (14 to 20 pounds) for the remaining time.