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General| Brand | Westinghouse |
|---|---|
| Model | RO-29 |
| Category | Oven |
| Language | English |
Highlights key advantages and capabilities of the Roaster Oven for various cooking tasks.
Explains how to set the temperature dial and its function in maintaining desired cooking heat.
Provides instructions for replacing the signal light bulb on the Roaster Oven.
Describes the function and location of the lid holders on the Roaster Oven.
Details how to properly use and remove the main insert pan for cleaning and cooking.
Explains how to use standard cooking utensils and optional dish sets with the Roaster Oven.
Instructions on how to preheat the Roaster-Oven for optimal baking and roasting results.
Guidance on placing food on the rack for better heat circulation and easier removal.
Advice against frequently removing the lid to maintain heat and promote browning.
Importance of proper voltage (110-120V AC) and avoiding long extension cords for efficient cooking.
Tip to start preheating the Roaster-Oven while preparing the food to save time.
Recommendation to avoid connecting other appliances to the same circuit while cooking.
Method for keeping dinner rolls warm by setting the Roaster-Oven to 150°.
Tips for cooking large meat cuts, suggesting a shallow pan and avoiding smoking fat.
How to keep food warm for extended periods using the Roaster-Oven or after it's disconnected.
Highlights the usefulness of the optional Broiler-Grid for quick snacks and meals.
Instructions for preheating the Roaster-Oven before roasting meat in a shallow pan.
Method for roasting meat by placing it in a cold Roaster-Oven and setting the temperature.
Ingredients and instructions for preparing a raisin sauce to accompany baked ham.
Instructions for roasting chicken or duck, including stuffing and cooking times based on weight.
Recipe for a basic bread cube dressing suitable for poultry, with variations.
Guidance on roasting a turkey, including temperature, time per pound, and basting.
Ingredients and instructions for preparing a bread-based stuffing for lean fish.
Recipe for cooking carrots and celery with butter, water, and salt in the Roaster-Oven.
Recipe for cooking sliced beets with a sugar, flour, vinegar, and butter mixture.
Recipe for scalloped potatoes using a white sauce, with optional cheese variation.
Instructions for steaming rice in the Roaster-Oven with water and salt.
Recipe for baked tomatoes with celery, onion, green pepper, and buttered crumbs.
Recipe for corn chowder using potatoes, corn, milk, and seasonings, cooked in the Roaster-Oven.
Recipe for Mulligatawny soup with chicken, apple, vegetables, curry powder, and tomato pulp.
Recipe for a hearty vegetable soup with beef, potatoes, vegetables, and seasonings.
