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Roasting/Baking Hints
• Always preheat roaster prior to baking.
• Use the wire baking rack to place casserole dishes and baking
pans on during cooking time. This will allow for more even baking.
• Two loaf pans will t into the roasting pan. A meat and a
vegetable may be baked at the same time.
• Line the baking rack with aluminum foil and use as a baking
sheet.
• Most 1- and 2-quart casserole dishes, 9-inch pie plates, and most
9 x 13-inch baking pans will t into the roaster pan. Place dish on
baking rack for more even baking.
• Three 1½-quart pans t into the roaster pan – ideal for preparing
meat, vegetables and potatoes at the same time. When baking
bread, either one or two loaf pans are recommended.
• Convenience foods can be baked in the roaster oven. Follow
package directions.
• Baking pans should always be placed on the rack. Do not place
pans on the bottom of the roaster pan.
• Metal pans are recommended for use in the roaster as they
provide better heat transfer and browning.
Steaming
• No fat is used when steaming, so it’s an easy way to cook tasty
and nutritious low calorie foods.
Slow Cooking
• To convert a standard recipe to slow cooking, slow cook
about 1½ hours at 200ºF to 250ºF for each 30 minutes required
in a standard recipe. Note that when slow cooking, it is not
necessary to use the rack. The low temperature prevents the
meat from sticking to the bottom of the roasting pan. Cover
before cooking.
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