Hamilton Beach 32180 User manual

Roaster Oven
840148300
READ BEFORE USE
LIRE AVANT L’UTILISATION
LEA ANTES DE USAR
English ................................................ 2
USA: 1-800-851-8900
Français ............................................ 17
Canada : 1-800-267-2826
Español .............................................. 33
México: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
Rôtissoire
Horno Asador
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IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS!
When using electrical appliances, basic safety
precautions should always be followed,
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles
or knobs.
3. Use oven mitts to remove the Insert Pan
or Rack from the roaster oven; or to
remove a baking pan or cooked food
from the insert pan.
4. To protect against electrical shock do
not immerse roaster base, cord, or plug
in water or other liquid.
5. Close supervision is necessary when any
appliance is used by or near children.
6. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on or taking off parts and before
cleaning.
7. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions or has been
dropped or damaged in any manner.
Call our toll-free customer service number
for information on examination, repair, or
adjustment.
Other Consumer Safety Information
8. The use of accessory attachments
not recommended by the appliance
manufacturer may cause injuries.
9. Do not use outdoors.
10. Do not let cord hang over edge of table
or counter, or touch hot surfaces,
including the stove.
11. To disconnect, turn any control to “Off”
then remove plug from wall outlet.
12. Do not place on or near a hot gas or
electric burner, or in a heated oven.
13. Extreme caution must be used when
moving an appliance containing hot oil
or other hot liquids.
14. Steam escaping from under lid is hot
and can burn.
15. Do not use without the insert pan
specifically designed for this model.
16. Do not use appliance to melt wax or
any other non-food use.
17. Do not allow flammable materials such
as curtains, draperies, walls, cabinets,
backsplashes and the like to touch any
part of the roaster oven while it is in
operation.
18. Do not use appliance for other than
intended use.
PLEASE READ THIS BOOK!
THE ROASTER OVEN COOKS
SOME FOODS FASTER THAN A
CONVENTIONAL OVEN.
This roaster oven is not intended for
commercial, professional, or industrial-
type usage. This roaster oven is designed
only for cooking food. It should not be
used for heating non-food products such
as melting wax. This appliance is
designed, built, and intended for
household use only.
The length of the cord used on this appli-
ance was selected to reduce the hazards
of becoming tangled in, or tripping over a
longer cord. If a longer cord is necessary an
approved extension cord may be used.
The electrical rating of the extension cord
must be equal to or greater than the rating
of the roaster oven. Care must be taken to
arrange the extension cord so that it will not
drape over the countertop or tabletop
where it can be pulled on by children or
accidentally tripped over.
Shock Hazard
• Do not immerse this appliance in water or other liquid.
• This appliance has a polarized plug (one wide blade) that reduces the risk of electrical
shock. The plug fits only one way into a polarized outlet. Do not defeat the safety pur-
pose of the plug by modifying the plug in any way or using an adaptor. If the plug does
not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet.
WARNING
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Parts & Features
Optional Accessories (on select models only)
1. Lid
2. Lid Holders
(select models only)
3. Rack
4. Removable Insert Pan
5. Base
6. Temperature Control
Buffet Lid
(If your model comes with a buffet
lid, it is the only lid provided with
that model.)
Buffet Pans
TURN YOUR ROASTER OVEN INTO
A BUFFET WARMER/SERVER
Buffet Pans (model 32507S)
• 3 serving pans keep food warm
• 2-quart (2 L) capacity each
• Enamel-coated, dishwasher safe
• Compact storage
To order in the U.S.: Call 1-800-455-7213
To order in Canada: Call 1-800-267-2826
Order online at www.HBAccessories.com
Buffet Lid (model 990023100)
• Provides easy access to food
when basting or serving
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Pan Sizes!
Following are pan sizes which will fit in
the roaster oven:
• One 9 x 13-inch (23x33 cm) baking or
10 x 14-inch (26x35 cm) roasting pan
• Two 9 x 5-inch (23x13 cm)
or 8 x 4-inch (20x20 cm) loaf pans
• One tube or bundt pan
Tips for Using Your Roaster Oven
BEFORE FIRST USE: Wash the insert pan, rack, and lid before using. During the
first use of the roaster oven, some smoke and odor may be noticed. The smoke
and odor should not occur after this first heating of the oven.
• Before baking or roasting in the
roaster oven, make sure the pan or
dish you plan to use will fit by placing
it in the insert pan. Most heat-resis-
tant glass casserole dishes fit in the
roaster oven.
• The insert pan must always be used
when cooking in the roaster oven
(except when using buffet pans). If
cooking large quantities of soups or
stews, the insert pan may be used
as the cooking pan in the roaster
base. It may also be used as a large
roasting pan in the roaster base.
• Do not use the insert pan as a baking
pan or casserole dish for cakes,
breads, or casseroles. A separate
pan must be placed in the insert
pan when cooking these foods.
• Baking pans and casserole dishes
should be placed on the rack for best
heat circulation. If necessary, the rack
can be removed to fit a large roasting
pan or two casseroles in roaster oven.
• Foil oven roasting bags can be used
in the roaster oven. We do not rec-
ommend using plastic oven roasting
bags in the roaster oven.
• Do not remove the lid of the roaster
oven unless necessary. Removing the
lid allows heat to escape and affects
the temperature of the roaster oven.
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Using Your Roaster Oven
1. Make sure temperature control is
turned to OFF. Plug cord into
120 volt AC outlet.
2. Remove rack. Leave insert pan in
roaster oven.
3. Set temperature control to desired
setting and let preheat 15 minutes
with lid on.
4. Place food to be cooked in a pan
on the rack (or directly in the insert
pan). Then place rack in oven and
replace the lid.
5. When finished cooking, remove lid.
Wearing oven mitts, remove food by
using the rack.
6. Turn temperature control to OFF
and unplug roaster oven.
NOTE:
• The insert pan should always be
placed in the roaster base when
cooking (except when using buffet
pans).
Using Your Roaster Oven Buffet Lid
(on select models – or see purchase information on page 3)
The buffet lid is designed to provide
easy access to food when basting or
serving.
1. Rotate the buffet lid knob clockwise
to unlock and lift up on the handle to
open.
2. Rotate the buffet lid knob counter-
clockwise to lock the access door on
the lid.
NOTE: Always ensure the access door
is in the locked position on the lid
before lifting the entire lid. Locking the
access door will prevent it from open-
ing against your hand or arm when
lifting the entire lid.
wCAUTION
• Escaping steam may cause burns.
• Use hot mitts to protect hands
when removing insert pan, rack,
baking pan or cooked food.
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1. Wash all pans with warm, soapy
water.
2. Remove the roaster oven’s insert
pan from the oven well (if present).
Fill the roaster oven well with 2 gal-
lons (8 L) of water.
3. Spray inside the buffet pans with a
non-stick cooking spray before each
use. Place the empty buffet pans on
well edge. Ensure that pans are
secure. The pans should not float.
4. Cover with roaster oven lid and plug
roaster oven into outlet. Preheat on
350ºF (180ºC) for 30 minutes or until
water is very hot.
5. Uncover and carefully place hot,
cooked food in buffet pans.
6. Cover and reduce heat setting to
200ºF (93ºC)s to keep foods warm.
Adjust temperature as needed.
7. Stir food occasionally and keep food
covered to maintain temperature.
8. Carefully add more hot water if
necessary.
NOTES:
• Do not attempt to carry the three
roaster oven buffet pans while they
are interlocked.
• Do not carry the roaster oven buffet
pans without
oven mitts.
To Use Your Roaster Oven Buffet Pans
(on select models – or see purchase information on page 3)
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wCAUTION
Burn Hazard
• Escaping steam may cause burns.
• Use hot mitt to protect hand when opening hot roaster oven.
• Buffet pans are hot. Handle carefully.
Tips for Best Results
CAUTION: Internal food temperature
should be kept at or above 150ºF (66ºC).
• All buffet pans must be in place when
using the roaster oven buffet pans.
• Only use buffet pans to keep cooked
foods warm.
• Buffet pans must not be used on a
cooktop or in a microwave oven.
Buffet pans may be used in a
conventional oven.
• When filling buffet pans with foods
that may stick, spray the inside of the
buffet pans with non-stick cooking
spray.
• If food is too dry, add broth or juice to
help keep food moist while warming.
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Roasting Chart
WT. MEAT COOK TIME COOK TIME
FOOD LBS THERM. (18 qt./325°F) (22 qt./325°F)
14-18 180°F 2 to 3 hours 2 to 3 hours
19-24 180ºF N/A 2 to 3 hours
5-7 180°F 11⁄2hours 11⁄2hours
6-8 180°F 1 to 11⁄2hours 1 to 11⁄2hours
5-7 160°F (med) 21/2hours 21/2hours
5-7 160°F (med) 2 hours 2 hours
7-10 140°F 2 to 3 hours 2 to 3 hours
15-18 140°F 2 to 3 hours 2 to 3 hours
Whole Turkey
Whole Turkey
Turkey Breast
Roasting Chicken
Beef Roast
Fresh Pork Roast
Picnic Shoulder Ham
Whole Ham
(Fully Cooked)
(Fully Cooked)
• We recommend the use of a meat
thermometer to assure perfectly
cooked roasts and poultry every time.
If using a meat thermometer, the
meat or poultry should be removed
from the roaster oven when the ther-
mometer reading is 5 to 10 degrees
below the desired temperature. The
internal temperature will continue to
rise after the meat has been removed
from the roaster oven.
• Most hams sold today are labeled
as “Cook Before Eating” or “Fully
Cooked.” Ham labeled “Cook Before
Eating” has been smoked or cured
but NOT cooked. This ham must be
thoroughly cooked to an internal tem-
perature of 155 to 160°F (68 to 71ºC).
The “Fully Cooked” hams have been
smoked or cured and already
cooked. The ham does not require
further cooking, but heating to 140°F
(60ºC) improves the flavor.
• The roaster oven cooks turkeys in less
time than conventional ovens. A 14 to
18 pound (6.3-8.1 kg) unstuffed turkey
will cook in approximately 21⁄2hours.
A turkey cooked in the roaster oven
is moist and juicy, but does not
brown. If you want turkey with browned
skin, please use the Turkey Browning
Sauce in the “Recipe” section.
• The Roasting Chart lists cooking
times for tender cuts of meat that
are usually dry-roasted. These roasts
are from the rib or sirloin area. To ten-
derize cuts from the leg (ham) or
shoulder/chuck area, cook in liquid
for a longer period of time.
• Times indicated are approximate and
should be used only as a general
guideline. Individual cuts of meat and
personal preference may dictate
longer or shorter roasting times.
Roasting
Roasting Meats and Poultry
NOTE: Large turkeys with very tall or deep chest cavities might have difficulty
fitting under the buffet lid.
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Steaming
Preheat roaster oven to 450ºF (230ºC).
To steam in the roaster oven, you will
need a metal colander. Place rack in
the insert pan. Place insert pan in
roaster oven. Pour 1 quart (1 L) boiling
water into the insert pan. Place food to
be steamed in the colander and place
colander in insert pan. Cover and
steam according to the following
times or until desired doneness.
ITEM TO STEAM AMOUNT OF TIME
2 cauliflower heads, cut up 10 minutes
2 bunches of broccoli, cut up 10 minutes
2 pounds (900 g) shrimp 10 minutes
Baking
The roaster oven can bake your favorite
cakes, pies, breads, or casseroles like
a conventional oven. Pans and dishes
should be placed on the rack for best
heat circulation. Using the rack is also
recommended for convenience in
removing hot dishes and pans from the
roaster oven.
Do not remove the lid of the roaster
oven unless necessary. Removing
the lid allows heat to escape and
effects the temperature of the roaster
oven.
Warming Rolls, Biscuits, etc.
Preheat roaster over to 250ºF (120ºC).
You will need two small ovenproof con-
tainers to hold water. Emptied and
washed food cans are perfect. Fill the
cans two-thirds full with hot water and
place in opposite corners of the insert
pan.
Stack rolls, biscuits, or pancakes in
insert pan. Do not let them touch sides
of pan. Cover and keep warm up to
one hour.
Quantity Cooking
The insert pan may be used as a
large cooking utensil when cooking or
heating large quantities. It may be used
to simmer sauces, soups, or stews, or
simply to heat or warm large quantities.
When cooking or heating soups or
stews in the roaster oven, stir occasion-
ally for quicker, even heating.
For example, set the temperature
control at 400°F (205ºC) and the roaster
oven will warm vegetable beef soup
from refrigerated temperature to serv-
ing temperature in about two hours. To
cook soups, stews, or sauces, set
the temperature control on 225°F
(107ºC) and allow 4 to 8 hours to sim-
mer, depending on recipe.
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Cleaning
How to Clean Your Roaster Oven
1. Turn temperature control to OFF.
Unplug roaster oven from outlet and
let cool.
2. Wash cover, rack, and insert pan
in hot, soapy water. To remove
burned-on food, let soak, then scrub
with a nylon scouring pad. Rinse in
hot water, then dry.
3. Wipe the inside of the roaster base
with a damp cloth.
4. Wipe the outside of the roaster oven
with a damp, soapy cloth; then dry.
NOTE: Discoloration of the lid may
occur if washed in the dishwasher.
How to Clean Your Buffet Pans (on select models)
1. Allow the roaster oven buffet pans to
cool completely before cleaning.
2. To aid removal of buffet pans from
well, insert the
edge of a
wooden spoon
under the raised
lip of either end
of the pan.
3. Wash the buffet pans in hot, soapy
water. Rinse and dry completely.
Buffet pans may also be washed in
a dishwasher.
NOTE: Non-abrasive cleaners and
nylon plastic scrub pads may be
used if needed.
wWARNING
Electrical Shock Hazard
• Disconnect power before cleaning.
• Do not immerse cord, plug or base
in any liquid.
Failure to follow these instructions
can result in death or electrical shock.
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Appetizers
Party Meatballs
5-pound (2.25 kg) bag pre-cooked
frozen meatballs
12-ounce (350 g) jar grape jelly
Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a
large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at
250ºF (120ºC) for 2 hours or until heated through.
Baked Crab and Brie Dip
1 tablespoon (15 ml) vegetable oil
1 tablespoon (15 ml) minced garlic
4 green onions, finely chopped
(include half of green top)
8 ounces (225 g) Brie
8 ounces (225 g) cream cheese,
room temperature
In a large skillet over medium heat, sauté the garlic and onion, until the onion is
limp. Remove any rind from the Brie and cut into 1⁄2inch (1 cm) pieces. Add to the
skil let. Cut cream cheese into cubes and add to the skillet with the milk. Cook and
stir just until cheeses melt. Remove from heat and dump into mixing bowl. Pick
through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab
and mustard. Stir gently to mix then spoon into a greased shallow 2-quart (2 L)
baking dish or casserole. Place in roaster oven and bake at 425ºF (220ºC) for 15
to 20 minutes or until lightly browned. Serve with crackers or toasted slices of
French bread. Makes 8 hors d’oeuvre servings.
12-ounce (350 g) jar currant jelly
12-ounce (350 g) bottle chili sauce
12-ounce (350 g) bottle cocktail sauce
1 cup (250 ml) milk
1 pound (450 g) crabmeat
10 ounces (285 g) frozen, chopped
spinach, thawed and squeezed dry
6-ounce (170 g) jar marinated artichoke
hearts, drained and chopped
1 tablespoon (15 ml) prepared mustard
Roaster Oven Recipes
Unless otherwise instructed, preheat roaster oven for 15 minutes to the tempera-
ture stated in the recipe.
If recipe calls for the use of a baking pan or dish, take the rack out of the oven.
Preheat oven to desired temperature. Then place pan on the rack and then place
both into the roaster oven. Bake as instructed in the recipe. The rack makes it
easier to place or remove pans or dishes in the hot roaster oven.
NOTE: To use the buffet pans (available with select models only) for serving, all
recipes must be cooked in the roaster oven, then placed in the buffet pans to
keep warm and serve.
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