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16915407ESM1.qxd 5/10/07 11:17 AM Page 1
CUSTOMER ASSISTANCE
If you have a claim under this warranty, please call our Customer Assistance
Number. For faster service, please have the model number and product name
ready for the operator to assist you. This number can be found on the bottom of
your appliance and on the front page of this manual.
g
Model Number: ___________________ Product Name: ______________________
Customer Assistance Number 1.877.207.0923 (US) or 1.877.556.0973 (Canada)
Roast

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o 300 350 o o 250 o 400 o 200 o o 450 150 16915407ESM1.qxd 5/10/07 11:17 AM Page 3 KNOW YOUR ROASTER OVEN IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: Parts and Features 1. Read all instructions before using. 2. Do not touch hot surfaces. Use handles or knobs. Lid 1 3. To protect against electric shock, do not immerse Roaster Oven Body, cord or plug in water or other liquids. 2 Buffet Server Frame 4. Close

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16915407ESM1.qxd 5/10/07 11:17 AM Page 5 PREPARING YOUR ROASTER OVEN FOR USE HOW TO USE YOUR ROASTER OVEN 1. Remove all packaging materials. 1. Place the Cooking Pan into the Roaster Oven Body. 2. Wash the Cooking Pan, Roasting Rack and Lid in hot, soapy water using a 2. Make sure that the Temperature Control is in the OFF position, then plug Cord sponge or wash cloth. Rinse thoroughly. into a 120 volt AC outlet. 3. The outside of the Roaster Oven Body may be cleaned with a soft cloth and 3.

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16915407ESM1.qxd 5/10/07 11:17 AM Page 7 COOKING GUIDE COOKING GUIDE (CONT’D) DETERMINING MEAT DONENESS Slow Cooking It is recommended that you use a meat thermometer to determine doneness when Slow cooking is best for less tender cuts of meat. Heat is gradual with slow cooking meat and poultry. Insert the thermometer into the center of the thickest cooking. It is not necessary to stir when slow cooking. Avoid removing the cover during slow cooking. Heat escapes during slow cooking and you m

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16915407ESM1.qxd 5/10/07 11:17 AM Page 9 RECIPES RECIPES * Always preheat roaster prior to baking (Maximum 15 minutes) Roasted Vegetable Soup 2 small yellow squashes 1 pint whipping cream 1 2 lb. asparagus, tips and tender portion only ⁄ 4 cup. oil Baked Potatoes 2 small red bell peppers, cut into 1" pieces 1 tsp. ground black pepper 8 to 12 baking potatoes 1 2 can (14 ⁄ 2-oz) chicken broth 2 tsp. minced fresh rosemary Wash potatoes and pierce with a fork. Place rack in the pan. Stack potato