Nesco 6 Qt. Roaster Oven Technical specifications

6-QT.
ROASTER OVEN
USE/CARE AND RECIPE GUIDE
ROASTS!
COOKS!
BAKES!
STEAMS!
SLOW COOKS!
NEW!
QuanTanium™
NON-STICK SURFACE
• Titanium reinforced
• Strongest surface ever
• Metal utensil safe
MW 6qt roaster 63807 10/25/01 2:26 PM Page 1 Sally Mercury:65946 Metalware books:63807:

NESCO®is a registered trademark of The Metal Ware Corporation.
The Metal Ware Corporation
1700 Monroe St., .O. Box 237
Two Rivers, WI 54241-0237
920-793-1368
FAX: [phone]
Visit our Website at http://www.nesco.com
©The Metal Ware Corp., 2000 Made in the U.S.A. rinted in the U.S.A.
One Year Limited Warranty
This appliance is warranted for one year from date of original purchase
against defects in material and workmanship. This warranty does not
cover transportation damage, misuse, accident or similar incident. This
warranty gives you special legal rights and you may have other rights
which vary from state to state. Defective products may be returned, postage
prepaid, with a description of the defect to:
The Metal Ware Corporation
1700 Monroe Street
Two Rivers, Wisconsin 54241-0237
Service and genuine NESCO replacement parts may be obtained from
the NESCO Factory Service Department.
For service in warranty, follow instructions set forth in warranty. When
ordering new parts, make sure you always mention the model number of
the product, which is found on the bottom of the Roaster Oven.
Important Safeguards
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. Always attach plug to appliance first, then plug cord into the wall
outlet. To disconnect, turn control to Off, then remove plug
from wall outlet.
4. To protect against electrical shock, do not immerse this appliance,
including cord and plug, in water or other liquid.
LISTED
CONGRATULATIONS!
Congratulations on the purchase of your new NESCO®Roaster Oven!
This appliance represents today’s best value in versatile cooking
appliances. The NESCO®Roasters have been proudly manufactured
in the United States for over 75 years. Enjoy your cooking with our
compliments!
6-QT. ROASTER OVEN
MW 6qt roaster 63807 10/25/01 2:26 PM Page 2 Sally Mercury:65946 Metalware books:63807:

1
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 completely 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 damaged in any manner.
Return appliance to NESCO Factory Service Department for
examination, repair or adjustment.
8. The use of accessory attachments not recommended by the
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.
11. Do not place on or near a hot gas or electric burner or in a heated
oven.
12. Extreme caution must be used when moving an appliance
containing hot oil or hot liquids.
13. Do not use appliance for other than its intended use, as described in
this manual.
14. Do not use metal scouring pads on the exterior surface of the
Roaster Oven. Pieces can break off the pad and touch electrical
parts, creating a shock hazard.
Save T ese Instructions
This Appliance Is For Household Use. A short cord is provided to
reduce the hazard resulting from becoming entangled in or tripping over
a longer cord. Longer cords and extension cords may be used if the
marked electrical rating of the longer cord is at least as great as the
electrical rating of the appliance, and if care is taken to arrange the longer
cord so that it will not drape over the countertop or table top where it can
be pulled on by children or tripped over accidentally.
6 Qt. Guide
Introducing the NESCO®6 Quart Roaster Oven with QuanTanium™
non-stick surface.
Now you are ready to discover more ways to make meals that are both
healthful and delicious. And, you are now ready to experience first-hand
the convenience and versatility of this compact portable electric
cooking appliance.
NESCO Roaster Ovens have a long tradition in family home cooking,
beginning in the 1930’s. Yet, very few cooking appliances can demonstrate
that they are as up-to-date and useful today as they were in the past.
NESCO Roaster Ovens have truly kept pace with cooking styles,
preferences, occasions and family sizes.
In a short time, you will see the many ways to use your 6 Qt. Roaster Oven.
Its portability makes it a moveable main cooking appliance at some times,
and a valued supplementary appliance at other times. Use it at home on
your countertop in your kitchen (no more kitchen heat!) or in a covered
patio, basement or garage or away from home in a cabin, RV or boat.
Wherever you use your Roaster Oven, you can prepare a wide range of
favorite foods in different ways – baked, slow-cooked, roasted, steamed or
poached. And serve your foods buffet style or at table-side, right in the
Roaster Oven. Moist, good-tasting foods are yours because of NESCO’s
exclusive “CIRCLE OF HEAT”®construction. You’ll taste the difference
the first time you use your Roaster Oven. So, start cooking with NESCO.
Explore all the ways to get the most out of this special home cooking
appliance.
6 Qt. Roaster Oven
MW 6qt roaster 63807 10/25/01 2:26 PM Page 3 Sally Mercury:65946 Metalware books:63807:

2
6 Qt. Roaster Oven
Get To Know Your 6 Qt. Roaster Oven
COVER. Heavy gauge high-profile aluminum Cover is designed to control
heat and moisture efficiently. Two vent-holes are provided for air circulation.
Note: When lifting the Cover, tilt it away to divert escaping steam.
RACK. The removable chrome plated steel/non-stick Rack is designed for
better baking and fat-free roasting.
COOKWELL. The QuanTanium™non-stick Cookwell has a full 6 quart
capacity. The revolutionary QuanTanium™surface is the first non-stick
reinforced with space age titanium. QuanTanium™provides maximum
resistance to wear and abrasion, and is safe to use with all metal utensils.
It is removable for easy clean up in the dishwasher or sink, or food storage
in the refrigerator.
HEATWELL and BODY. The side of the 6 quart Roaster Oven contains
the exclusive “CIRCLE OF HEAT”®element for even, moist cooking, plus
the added advantage of thick insulation and a full range automatic oven
temperature control. DO NOT PLACE FOOD DIRECTLY IN THE
HEATWELL–ONLY THE COOKWELL.
AUTOMATIC TEMPERATURE CONTROL. Regulates cooking
temperature to maintain the dial setting in the Roaster Oven interior.
TEMPERATURE GUIDE. The conveniently-placed guide gives
recommended temperatures for slow cooking, roasting, baking, steaming
and serving.
How To Use And Care For
Your 6 Qt. NESCO® Roaster Oven
BEFORE USING THE FIRST TIME:
1. Unpack your NESCO Roaster oven completely and REMOVE
COOKWELL, ALL PACKAGING MATERIAL AND INFORMATION
LABELS. Place the Roaster Oven in a WELL VENTILATED AREA ON
A HEAT RESISTANT SURFACE. Set the control dial to its minimum
setting. Connect the cord to the Roaster Oven and plug the cord into
a 120 volt AC outlet. Return control to maximum setting (425ºF).
Operate the Roaster Oven empty for approximately 60 minutes, or
until any odor or smoking disappear. Some smoke and odor
are a normal part of “curing” the element and will not
reoccur in cooking use. When curing is completed, turn the
temperature control to its lowest setting, unplug the unit from the
electrical outlet and allow to cool.
2. Wash the Cover, Cookwell and Rack in warm sudsy water, then rinse
and dry. Refer to complete cleaning instructions on next page.
NON-STICK COOKWELL: When curing your Roaster Oven with a
non-stick Cookwell, we recommend that it be operated WITHOUT THE
COVER AND COOKWELL. Do this in a covered outside area or other
well-ventilated area. After curing and cleaning, and before cooking
in your non-stick Cookwell for the first time, lightly coat the interior
of the Cookwell with vegetable oil.
To Operate Your Roaster Oven
1. Place the Cookwell into the Heatwell. Always use the Cookwell for
food. NEVER PLACE FOOD DIRECTLY IN THE HEATWELL.
2. Preheating is recommended. To preheat, place the Cookwell into
the Heatwell and cover. Set the control dial to its minimum setting.
Connect the cord to the Roaster Oven and plug into a 120 volt AC
outlet. Reset the temperature control to desired temperature.
Preheat 20 minutes. Carefully, using hot pads, add food to the
Cookwell.
3. The Rack may be used for baking or fat-free roasting. Other foods,
such as soups and stews, are prepared without the Rack.
4. Replace the Cover. Always cook with the Cover in place.
MW 6qt roaster 63807 10/25/01 2:26 PM Page 4 Sally Mercury:65946 Metalware books:63807:

3
5. If the Roaster Oven has not been preheated, turn the temperature
control to its lowest setting. Plug the cord into a 120 volt AC outlet.
Set the temperature control to the desired temperature. Fill the
Cookwell with food as desired.
6. Cook the food for the desired amount of time. When finished, turn
the temperature control to its lowest setting, unplug the cord from the
120 volt outlet and then disconnect from the Roaster Oven. Allow the
Roaster Oven to cool and clean as recommended below.
COOKWELL, COVER AND ACCUMULATED STEAM WILL BE
HOT. USE CAUTION AND HOT PADS TO LIFT COVER OR
REMOVE COOKWELL FROM HEATWELL.
Care And Cleaning
1. After the NESCO Roaster Oven has cooled, remove Cover, Rack
(if used) and Cookwell. Wash in warm sudsy water or place in the
dishwasher. CAUTION–do not put Cover in the dishwasher.
2. Cooked-on food may be removed by using a non-abrasive cleaning
pad and non-abrasive cleansers. Do not use abrasive cleaners or steel
wool as porcelain enamel or non-stick finish may scratch. Use a
plastic scrubbing pad to remove stains or cooked-on foods, and also
to clean the steel Rack.
HINT: To easily remove baked-on food residue, place Cookwell in
Heatwell; then fill Cookwell with hot water. Cover and heat at 350ºF
for 30 minutes. Turn off and allow to cool completely. Wash cookwell
as directed above.
3. NEVER IMMERSE THE ROASTER OVEN IN WATER. To clean, wipe
outside of Roaster Oven with a damp cloth and dry. Do not use
abrasive cleansers on exterior surface.
4. The revolutionary QuanTanium™surface is the first non-stick
reinforced with space age titanium. QuanTanium™provides
maximum resistance to wear and abrasion, and is safe to use with all
metal utensils. It will stay attractive, not stain and provide easy
cleaning and years of use. However, it will chip if subjected to sharp
blows or is mistreated. Water spots or mineral deposits (characterized
by a white film on surface) may be removed with household vinegar
or non-abrasive cleanser.
Helpful Hints
PREHEAT ROASTER OVEN FOR 20 MINUTES.
ROAST
• Roasting meat in your NESCO Roaster Oven keeps it moist and tender.
For additional browning, you can add 1 tbsp. browning sauce to oil and
brush over skin before roasting.
• A 3 lb. to 4 lb. roast with bone is the maximum size suggested for the
6 Quart Roaster Oven. Larger roasts, especially with a bone, may be difficult
to fit into the Cookwell. If meat and poultry are refrigerator cold, increase
cooking time about one-half hour. If frozen, allow an additional 15 to 20
minutes per 1 lb. cooking time.
• To sear meat: Preheat Roaster Oven at 425ºF. Add margarine. Cover, then
sear meat for 5 to 10 minutes per side until lightly browned. Stir ground
meat once. Time will vary depending on the quantity of meat.
COOK
• Food may be placed in a cold or preheated Roaster Oven. Follow recipe
directions for temperature settings.
• Cut-up meats and vegetables should be of uniform size pieces.
• Remember, little moisture escapes during slow cooking, so add additional
liquid sparingly.
6 Qt. Roaster Oven
MW 6qt roaster 63807 10/25/01 2:26 PM Page 5 Sally Mercury:65946 Metalware books:63807:

4
BAKE
• Use the Rack for baking.
• A 7 inch pie plate just fits into the Cookwell. For the first half of the
recommended baking time, wrap a foil band (2 in. x 27 in.) around the
edge of the crust to prevent over-browning.
• An 8.5 in. x 4.5 in. loaf pan will fit into the Cookwell. It’s an excellent size for
meatloaf and quick breads. Use caution when baking yeast bread loaves,
during baking it is likely they’ll rise close to the Cover and never brown.
• The Rack can be covered with foil and used as a “mini” baking sheet for
packaged biscuits or rolls.
• A 1.5 quart casserole dish will fit into the Cookwell. Place it on the
Rack for better heat circulation while it bakes. Cover only with the
Roaster Oven Cover.
• Many frozen foods, such as individual entrees (5 in. x 4 in. or slightly larger)
can be baked in the Roaster Oven simply by following package directions.
Place item on wire rack for best heat circulation while baking.
STEAM
• No fat is used when steaming, so it’s an easy way to cook tasty and
nutritious low-calorie foods.
SLOW COOKING
• When slow cooking, heat is very gradual. This allows a very slow simmer,
which is aided by keeping the Cover on and no stirring is necessary.
• To convert a standard recipe to slow cooking: for each 30 minutes
required in a standard recipe, slow cook about 1-1/2 hours at 200ºF
to 250ºF.
• When slow cooking meats and poultry, it is not necessary to use the Rack.
The low temperature prevents the meat from sticking to the bottom of the
Cookwell.
• Remember, little moisture escapes during slow cooking so add additional
liquid sparingly.
Baking C art
Preheat 6 Quart Roaster Oven for 20 minutes. Set Rack in preheated
Cookwell.
Type of Food Temperature Bake Time
Setting In Minutes
Baking Potatoes 400°F 45 to 55
Sweet Potatoes 400°F 40 to 45
Winter Squash (Butternut,
Buttercup, Acorn halved or quartered)
400°F 30 to 40
Baked Apples in custard cup 350°F 30 to 35
Roasting C art
Preheat 6 Quart Roaster Oven for 20 minutes. Suggested times are only a
guide. Use a meat thermometer for more accurate roasting. Set meat on
Rack in preheated Cookwell.
6 Qt. Roaster Oven
Questions? Contact:
1-800-288-4545
MW 6qt roaster 63807 10/25/01 2:26 PM Page 6 Sally Mercury:65946 Metalware books:63807:

56 Qt. Roaster Oven
BEEF
Meat Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Ground Beef 2.25 lb. to 3 lb. 425°F/425°F 10 to 12 well
Pot Roast, boneless 2.5 lb. to 3 lb. 350°F/325°F 15 to 18 medium
Round Steak 2.5 lb. to 3 lb. 375°F/325°F 20 to 25 medium
Sirloin Tip 3 lb. to 4 lb. 350°F/325°F 20 to 25 medium
Standing Rump 3 lb. to 4 lb. 350°F/325°F 20 to 25 rare-medium
Standing Rump 2.25 lb. to 3 lb. 425°F/400°F 12 to 15 rare-medium
LAMB
Leg, Sirloin, half 3 lb. to 4 lb. 375°F/350°F 25 to 30 well
Shoulder, rolled 3 lb. to 4 lb. 350°F/325°F 25 to 30 medium-well
PORK
Chops, center cut 1 in. 2.25 lb. to 3 lb. 400°F/325°F 15 to 20 well
Loin Roast, center 3 lb. to 4 lb. 350°F/325°F 25 to 30 well
Shoulder rolled 3 lb. to 4 lb. 375°F/350°F 25 to 30 well
Ribs, lean country 4 lb. to 5 lb. 250°F/250°F 20 to 25 well
(Precook ribs to tender; finish in 425°F Roaster Oven or on
outdoor grill.)
SMOKED PORK
Ham slice 1 lb. to 1.5 lb. 350°F/350°F 20 to 25 well
Ham, precooked,
boneless 3 lb. to 5 lb. 350°F/325°F 15 to 20 heated
VEAL
Shoulder, blade roast 2.25 lb. to 3 lb. 350°F/325°F 20 to 25 well
POULTRY
Meat Average Weight Temp Setting Approx. Minutes
in Pounds Preheat/Roast per Pound
Chicken Pieces 3.5 lb. to 4.5 lb. 400°F/375°F 15 to 20 well
Chicken Whole 3.5 lb. to 4.5 lb. 400°F/400°F 15 to 20 well
Turkey, boneless
breast 2.5 lb. to 3 lb. 375°F/325°F 25 to 30 well
*To obtain additional browning on poultry, mix 4 tbsp. melted
margarine with 1 tsp. browning sauce; brush evenly over skin before
roasting.
*For crisper skin, baste, then remove liquid during roasting.
Steam/Poac C art
Place Rack in 6 Quart Roaster Oven, add hot water to the amount given
in chart, cover, preheat to 400°F. Steam all vegetables at 400°F.
Steaming will bring out the fresh flavor, color and texture of each
vegetable. Times may vary due to freshness, size differences, and
desired degree of doneness. The suggested times will give you
crisp-tender vegetables.
Vegetable Steam Time Water Amount
Artichoke Trimmed 20 to 25 minutes 1.5 cups
Asparagus Trimmed 8 to 12 minutes 1.5 cups
Green Beans Whole,
snapped 10 to 15 minutes 1.5 cups
Beets Whole 2 in. to 3 in. 20 to 25 minutes 2 cups
MW 6qt roaster 63807 10/25/01 2:26 PM Page 7 Sally Mercury:65946 Metalware books:63807:

6
6 Qt. Roaster Oven
Vegetable Steam Time Water Amount
Broccoli Stalks, trimmed 15 to 20 minutes 2 cups
Flowerettes, trimmed 10 to 12 minutes 1.5 cups
Cabbage Quarter
or Wedges 12 to 15 minutes 1.5 cups
Carrots Chunks, cleaned 12 to 15 minutes 1.5 cups
Cauliflower Whole,
cleaned 18 to 22 minutes 2 cups
Flowerettes, trimmed 10 to 12 minutes 1.5 cups
Corn on the Cob, husked 10 to 15 minutes 1.5 cups
Leeks, trimmed 5 to 10 minutes 2 cups
Potatoes Whole,
small red 20 to 25 minutes 2 cups
Sweet Potatoes,
6 oz. each 25 to 30 minutes 2 cups
Summer Squash,
Pattypan, Whole small
Zucchini 10 to 15 minutes 1.5 cups
Winter Squash, Acorn
or Butternut, Halved
or Quartered 20 to 25 minutes 2 cups
Steam Fis , Seafood and Meat C art
To Steam: Place Rack in 6 Qt. Roaster Oven. Add hot water to the
amount given in the chart. Cover; preheat to 350°F for 20 minutes.
Steaming will retain the delicate texture and flavor of fish and seafood.
Serve hot directly from Roaster Oven. To serve cold: plunge in cold water
to stop cooking, chill before serving.
Type of Meat Steam Time Water Amount
Fish Fillets 10 to 15 minutes 1.5 cups
Fish Steaks 15 to 20 minutes 1.5 cups
Whole Fish 20 to 25 minutes 2 cups
Clams in Shell 10 to 15 minutes 1.5 cups
Crabs, Claws and Legs 20 to 25 minutes 1.5 cups
Lobster Tails 15 to 20 minutes 2 cups
Mussels in Shell 10 to 15 minutes 1.5 cups
Oysters in Shell 10 to 15 minutes 1.5 cups
Shrimp, Large in Shell 10 to 12 minutes 1.5 cups
Sea Scallops in Shallow
Dish 10 to 15 minutes 1.5 cups
Fresh Sausages, 2 oz. to 3 oz. ea. 15 to 20 minutes 1.5 cups
Fresh Hot Dogs, 1 oz. to 3 oz. ea. 10 to 15 minutes 1.5 cups
Poac C art
To Poach: Place Rack in 6 Qt. Roaster Oven. Add hot water to the
amount given in the chart. Cover; preheat to 350°F for 20 minutes.
Poaching is a way of gently simmering foods. There is no fat added
during cooking.
Type of Food Steam Time Water Amount
Fish Steaks 15 to 20 minutes 2 cups
Whole Fish 15 to 20 minutes 3 cups
Chicken Breasts, Skinned 25 to 30 minutes 3 cups Chicken broth
Fresh Sausages, 2 oz. to 3 oz. 15 to 20 minutes 3 cups
Fresh Hot Dogs, 1 oz. to 3 oz. 10 to 15 minutes 2 cups
Fresh Pasta, 9 oz. to 12 oz. 15 to 18 minutes Water to cover, plus 1 cup
MW 6qt roaster 63807 10/25/01 2:26 PM Page 8 Sally Mercury:65946 Metalware books:63807:

7
FROM OUR KITCHEN TO YOURS…
Here are some popular recipes
that will make cooking in your
Nesco Roaster Oven a real joy.
NESCO®ROASTERS
Made with Pride in America
MW 6qt roaster 63807 10/25/01 2:26 PM Page 9 Sally Mercury:65946 Metalware books:63807:

8
6 Qt. Roaster Oven
BAKE
Bake C art
Preheat 6-Qt. Roaster Oven for 20 minutes. Set Rack in Cookwell.
Type of Food Temperature Bake Time
Setting in Minutes
Baking Potatoes 400˚F. 45 to 55
Sweet Potatoes 400˚F. 40 to 45
Winter Squash 400˚F. 30 to 40
(Butternut, Buttercup, Acorn halved or quartered)
Baked Apples in custard cups 350˚F. 30 to 35
Deep Dis Pizza
1 Loaf Frozen bread dough, thawed 1/4 Cup Sliced Black olives
1 Can (4 Oz.) Pizza sauce 1/2 Cup (2 Oz.) Shredded
16 Slices Pepperoni Mozzarella or Provolone
1 Can (4 Oz.) Sliced mushrooms cheese
Remove 6-Qt. Cookwell. Preheat covered Heatwell to 400˚F.
Lightly spray Cookwell with spray cooking oil. Pat bread dough into
bottom and 1-inch up sides of Cookwell. Spread on pizza sauce; top
with pepperoni, mushrooms and olives. Sprinkle on cheese.
Place Cookwell in preheated Heatwell. Cover; bake 15 to 20 minutes
or until done. Lift edges with spatula and slide onto serving plate. Cut
with pizza cutter.
Serves 2.
For thinner crust Divide bread dough in half to make 2 pizzas.
Baked Fis Steaks
2 Fish steaks 1 Tsp. Chopped chives
(approximately 8 Oz. each)* 1/2 Tsp. Tarragon
2 Tbsp. Margarine Salsa sauce, to serve
1 Tsp. Chopped parsley
Set Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Place steaks on Rack
in preheated Cookwell. Arrange half the margarine, parsley, chives and
tarragon on each steak. Cover; bake 15 to 20 minutes or until fish
becomes white and flakes.
Serve hot with salsa sauce.
*Halibut, tuna, salmon, swordfish.
Layered Enc ilada
1/2 Lb. Ground turkey or beef, crumbled
1 Medium Onion, chopped 4 Corn Tortillas
1 Tbsp. Diced green chilies 3/4 Cup Tomato juice, divided
1 Tbsp. Chili powder 1 Can (16 Oz.) Red kidney or
Salt and ground black pepper, to taste pinto beans
1 Cup Cooked brown rice, 1 Can (8 Oz.) Tomato sauce
divided 1/2 Cup (2 Oz.) Shredded
Cheddar cheese
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onions,
chilies, chili powder, salt and pepper. Cover; cook 5 to 10 minutes or
until browned. Remove from Cookwell into small bowl; set aside.
Remove Cookwell onto heatproof surface; cool. Combine 1/3 Cup
rice and 1/4 Cup tomato juice in Cookwell. Layer by placing 2 tortillas,
1/3 Cup rice, half the meat mixture, then half the remaining
MW 6qt roaster 63807 10/25/01 2:26 PM Page 10 Sally Mercury:65946 Metalware books:63807:

96 Qt. Roaster Oven
ingredients; repeat for second layer topping with cheese. Place
Cookwell in preheated Heatwell. Cover; bake 20-30 minutes.
Serves 4.
Spag etti Pie
1 Lb. Lean ground beef, crumbled 2 Eggs
1 Small Onion, chopped 1/3 Cup Grated Parmesan cheese
1 Tsp. Chili powder 2 Tbsp. Margarine
1 Tsp. Italian herb seasoning 2 Cups (8 Oz.) Shredded
1 Pkg. (7 Oz.) Spaghetti noodles, Mozzarella cheese, divided
cooked 1 Jar (24 Oz.) Spaghetti sauce
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onion,
chili powder and seasoning. Cover; cook 10 to 12 minutes or until
browned. Remove from Cookwell into bowl; set aside.
Combine spaghetti, eggs and Parmesan cheese. Place margarine in
Cookwell. Cover; cook until melted. Spread evenly over bottom of
Cookwell. Spoon spaghetti mixture into Cookwell and pat with back of
spoon over bottom and up 1-inch on sides of Cookwell. Sprinkle half
the Mozzarella cheese over spaghetti crust. Combine meat and
spaghetti sauce; pour over spaghetti crust. Sprinkle on remaining
cheese. Cover; bake 25 to 30 minutes or until center is set.
Serves 4.
Turkey Mornay
2 Pkgs. (10 Oz. ea.) Frozen broccoli spears, thawed
1 Cup Chicken broth 1/2 to 3/4 Cup Milk
6 Slices Turkey breast meat 1 Tsp. Grated Lemon peel
(approximately 1 Lb.)
1/4 Lb. Sliced Prosciutto ham Salt and white pepper, to taste
1/4 Cup Margarine 1/4 Cup Grated Parmesan cheese
1/4 Cup All purpose flour 1 Tsp. Chopped parsley
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to
350˚F. for 20 minutes.
Place broccoli spears on Rack. Cover; steam 8 to 10 minutes or
until tender. Remove broccoli and Rack. Discard water from Cookwell.
Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour to form a roux. Gradually stir in broth and milk to desired
thickness. Add lemon peel, salt and pepper; stir. Remove from heat.
Lightly spray Cookwell with spray cooking oil. Arrange broccoli in
Cookwell; layer turkey, then ham.
Pour sauce over meat. Sprinkle Parmesan cheese and parsley over
the top. Set Cookwell in hot Heatwell. Cover; bake 25 to 30 minutes or
until bubbly hot.
Serves 4 to 6.
Baked Stuffed Fillets
2 Slices Dry bread, finely chopped Salt and ground black pepper, to taste
1/2 Cup Chopped mushrooms 1 Tbsp. Lemon juice
1/2 Cup Shredded carrots 1/4 to 1/2 Cup Water
1/2 Cup Chopped celery 4 (8 Oz.) Orange Roughy or Sole
1 Small Onion, chopped fillets (approximately 2 Lb.)
1/2 Tsp. Thyme Paprika, to garnish
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 350˚F.
Combine bread crumbs, vegetables, thyme, salt and pepper in
medium mixing bowl. Add lemon juice and water to desired moistness.
Divide and spread evenly over fillets. Roll-up and secure end with
wooden pick.
Continued
MW 6qt roaster 63807 10/25/01 2:26 PM Page 11 Sally Mercury:65946 Metalware books:63807:

10
6 Qt. Roaster Oven
Lightly spray Cookwell and Rack with spray cooking oil. Place
rolled fillets on Rack in preheated Cookwell. Cover; bake 20 to 30
minutes or until fish flakes.
Serves 4.
Rice Pudding
5 Cups Milk* 1-1/2 Tsp. Cinnamon
2 Egg yolks, optional 1 Tsp. Nutmeg
1/2 Cup Long grain rice 1/4 Tsp. Grated orange rind
1/2 Cup Sugar 1 Tsp. Vanilla
3 Tbsp. Margarine Fresh raspberries, to serve
Preheat 6-Qt. Roaster Oven to 300˚F.
Lightly spray Cookwell with spray cooking oil. If egg yolks are
added, stir into milk until well blended. Pour milk carefully into
preheated Cookwell.
Add remaining ingredients; stir until well mixed. Cover; bake 70 to
75 minutes or until set, stirring every 20 minutes.
Serve with raspberries or fresh seasonal fruit and milk.
Serves 4 to 6.
* 2%, whole or evaporated milk, or half-and-half
Traditional Bread Pudding
6 Slices Day old white bread 4 Eggs
1-1/2 Cups Milk 1/2 Tsp. Vanilla extract
1 Can (12 fl. Oz.) Evaporated milk 1/2 Tsp. Almond extract
1/2 Cup Granulated sugar 1 Tsp. Pumpkin pie spice
1/2 Cup Firmly packed brown sugar 1/4 Cup Chopped pecans
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to 300˚F.
Lightly spray Cookwell with spray cooking oil. Tear bread into bite-
size pieces and arrange evenly into Cookwell.
In large saucepan, combine milks and sugar and bring to a
simmer over low heat, stirring constantly. Place eggs in large mixing
bowl and beat lightly. Continue beating on low speed while slowly
pouring hot milk mixture into eggs. Add extracts and pumpkin pie
spice. Pour over bread mixture. With the back of a spoon lightly press
bread into custard. Sprinkle pecans over top.
Set Cookwell into preheated Heatwell. Cover; bake 40 to 50 minutes
or until set.
Serves 4 to 6.
Twice Baked Sweet Potatoes
4 Sweet potatoes 2 Tbsp. Brown sugar
2 Tbsp. Margarine 1/4 Tsp. Almond extract
1/4 Cup Milk 4 Tsp. Margarine
Place Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 400˚F.
Clean potatoes; pierce each potato in three places with a fork. Set
potatoes on wire rack in preheated Cookwell.
Cover; bake 40 to 45 minutes or until set.
With paring knife, cut an oval opening in top of each potato;
discard oval pieces. Remove pulp and place in mixing bowl. Add
remaining ingredients except for 4 Tsp. margarine; beat until smooth.
Fill potato shells with mixture. Place 1 Tsp. of remaining margarine
on top of each potato. Return potatoes to wire racks.
Cover; bake 40 to 45 minutes or until margarine melts and potatoes
are hot.
Serves 4.
MW 6qt roaster 63807 10/25/01 2:26 PM Page 12 Sally Mercury:65946 Metalware books:63807:

11 6 Qt. Roaster Oven
COOK
Summer Vegetable Soup
2 Tbsp. Vegetable oil 1 Lb. Tomatoes, peeled, seeded,
2 Lb. Red potatoes, peeled coarsely chopped
and cubed 12 Oz. Shelled Peas,
fresh or
2 Large Carrots, thinly sliced frozen
1 Medium Leek, thinly sliced 1/2 Tsp. Sweet basil
1/2 Lb. Asparagus, top stalks 1/2 Tsp. Italian herb seasoning
1/2 Lb. Mushrooms, cleaned, 4 to 5 Cups Chicken broth
thinly sliced Salt and ground black pepper,
to taste
Grated Parmesan, to serve
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Add oil. Cover; heat 5
minutes. Add vegetables, herbs, salt and pepper. Cover; cook 15 to 20
minutes.
Add broth to desired thickness. Cover; cook 30 to 40 minutes or until
vegetables are tender. Ladle into bowls, top with Parmesan cheese.
Serves 4.
Tomato Bisque
1/4 Cup Margarine 3 to 4 Cups Milk*
2 Green onions, finely chopped 1 Lb. Whole tomatoes, skinned,
1 Stalk Celery, finely chopped seeded and finely chopped
Salt and ground black pepper, to taste 1 Tsp. Baking soda
1 Tsp. Paprika 1/2 Lb. Lump crabmeat
1/2 Tsp. Ground marjoram 1/2 Lb. Chopped shrimp
1/4 Cup All purpose flour 6 Fresh parsley sprigs, to garnish
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine,
onions and celery. Cover; cook 10 minutes or until onions are tender.
Add salt, pepper, paprika and marjoram. Add flour; stir until smooth.
Gradually add milk; stirring until blended. Cook until slightly
thickened.
Add tomatoes and baking soda. Stir in crabmeat and shrimp.
Reduce temperature to 250˚F. Cover; cook 15 to 20 minutes or until
heated through.
Serves 4 to 6.
*2% whole, evaporated milk or half and-half
New England Clam C owder
2 Tbsp. Margarine 1 Can (7 Oz.) Minced clams
1 Large Onion, diced Salt and ground black pepper,
2 Tbsp. All purpose flour to taste
3 Cups Milk* Paprika, to garnish
4 Medium Red potatoes, cooked, skinned and diced
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine and
onion to preheated Cookwell. Cover; cook 5 minutes or until onions
are tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes,
clams, salt and pepper. Cover; cook 10 minutes.
Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or
until heated through, stirring once. Do not allow soup to boil or the
milk may curdle.
Ladle into bowls and garnish with a dash of paprika.
Serves 4.
*1%, 2% or whole milk
MW 6qt roaster 63807 10/25/01 2:26 PM Page 13 Sally Mercury:65946 Metalware books:63807:

12
6 Qt. Roaster Oven
C icken Vegetable Stew
1 Tbsp. Vegetable oil 1 Medium Tomato, peeled,
1 (3 to 4 Lb.) Chicken, seeded, coarsely chopped
cut into bite-size pieces 1/2 Tsp. Poultry seasoning
1 Medium Leek, thinly sliced 1/4 Tsp. Thyme
1 Medium Carrot, thinly sliced
Salt and ground black pepper, to taste
1 Medium Parsnip, diced 1 Cup Chicken stock
2 Stalks Celery, thinly sliced Corn starch, to thicken
Preheat 6-Qt. Roaster Oven to 325˚F.
Lightly spray Cookwell with spray cooking oil. Add oil to preheated
Cookwell.
Cover; cook 3 to 4 minutes or until hot. Carefully add chicken
pieces. Cover; cook 10 minutes, stirring once.
Add vegetables, seasonings and stock. Cover; cook 30 to 40 minutes
or until hot. Thicken stock with corn starch, if desired.
Serves 4.
3 Bean Pot
2 Tbsp. Margarine Dash seasoned salt
1 Large Onion, chopped 1 Can (16 Oz.) Pinto beans
1 Clove Garlic, minced 1 Can (16 Oz.) Red kidney beans
3/4 Cup B-B-Q sauce 1 Can (16 Oz.) Lima beans
1 Tsp. Worcestershire sauce 3 Strips Bacon, cooked, crumbled
1 Tbsp. Salad mustard 1/2 Cup (2 Oz.) Shredded
1/2 Tsp. Ground black pepper Cheddar cheese
Preheat 6-Qt. Roaster Oven to 300˚F.
Spray Cookwell with spray cooking oil. Place margarine in
preheated Cookwell. Cover; cook until margarine melts. Add onion and
garlic. Cover; cook 5 to 10 minutes or until onions soften. Add
remaining ingredients except for cheese. Stir to mix. Sprinkle cheese
over top.
Cover; cook 50 to 60 minutes or until bubbly hot.
Serves 6.
Lasagna Rollups
12 Lasagna noodles, cooked 1-1/2 Cups (12 Oz.) Small curd
1 Lb. Ground beef, browned cottage cheese
1 Medium Onion, chopped
1 Jar (24 Oz.) Prepared spaghetti sauce
1 Tsp. Italian herb seasoning 1-1/2 Cups (6 Oz.) Shredded
1 Tsp. Ground black pepper Mozzarella cheese
Remove 6-Qt. Cookwell; set aside. Preheat covered Heatwell to
350˚F.
Place noodles on clean surface. In mixing bowl, combine beef,
onion, herbs, pepper and cottage cheese. Stir until well blended. Divide
meat and cheese mixture into 12 parts; with large spoon, spread
mixture entire length of each noodle. Divide spaghetti sauce in half;
spoon evenly over meat mixture on each noodle. Divide Mozzarella
cheese in half; spread evenly over sauce on each noodle. Roll noodles
up.
Spray Cookwell with spray cooking oil. Stand rolled up noodles in
Cookwell. Pour remaining spaghetti sauce over noodles, then sprinkle
on remaining cheese.
Set Cookwell in Heatwell. Cover; cook 45 to 60 minutes. If noodles
start to dry during cooking, add 1/4 Cup hot water.
Serves 4.
MW 6qt roaster 63807 10/25/01 2:26 PM Page 14 Sally Mercury:65946 Metalware books:63807:

13 6 Qt. Roaster Oven
Pizza Fondue
1 Lb. Lean ground beef 1/2 Cup (2 Oz.) Shredded
2 Green onions, thinly sliced Cheddar cheese
1/2 Tsp. Italian herb seasoning 1/2 Cup (2 Oz.) Shredded
2 Cans (10-1/2 Oz. ea.) Italian Mozzarella cheese
pizza sauce 1 Pkg. (14 Oz.) Tostadas, to serve
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Break beef apart;
place in preheated Cookwell. Add onions and seasonings. Cover; cook 8
to 10 minutes or until meat is browned, stirring once. Add pizza sauce;
stir to coat meat. Sprinkle on cheeses. Cover; cook 15 to 20 minutes or
until cheeses are set and fondue is heated through.
Reduce temperature to 200˚F. Serve over heated tostadas, using a
long-handled spoon.
If fondue cools, cover and reheat at 425˚F. or until hot and bubbly.
Serves 10 to 12.
C eesy Spinac Dip
2 Cups (8 Oz.) Monterey Jack 2 Large Tomatoes, skinned,
cheese, cut into pieces seeded, chopped
1 Pkg. (8 Oz.) Cream cheese, 1 Medium Onion, finely chopped
softened 1/3 Cup Half-and-half
1 Pkg. (10 Oz.) Frozen chopped 2 Whole Jalapeno peppers,
spinach, thawed, thoroughly chopped, optional
drained
Crackers, cocktail rye bread or fresh cut vegetables, to serve
Preheat 6-Qt. Roaster Oven to 300˚F.
Lightly spray Cookwell with spray cooking oil.
In medium mixing bowl, combine all ingredients; stir until well
blended. Spoon into preheated Cookwell. Cover; bake 30 to 40 minutes
or until center is set and edges are puffed.
Serve warm with crackers, cocktail rye bread or your choice of cut
fresh vegetables.
Serves 8 to 10.
C ili
2 Tbsp. Margarine 2 Cans (8 oz.) Tomato sauce
2 Lb. Ground beef 1 Can (16 Oz.) Red kidney beans,
1 Medium Onion, chopped drained
1 Clove Garlic, minced 1 Tbsp. Chili powder
1 Can (16 Oz.) Stewed tomatoes 1 Tbsp. Italian herb seasoning
1 Can (10-3/4 Oz.) Tomato soup, 2 Tbsp. Brown sugar
undiluted
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Break apart meat;
place in preheated Cookwell. Add onions and garlic. Cover; cook 10 to
12 minutes or until meat is browned, stirring once. Stir in remaining
ingredients until well mixed. Reduce temperature to 325˚F.; cover; cook
45 to 60 minutes or until flavors blend.
Serves 8 to 10.
B-B-Q Sandwic es
2 Tbsp. Margarine 2 Tsp. Worcestershire sauce
2 Lb. Ground beef or turkey, 1 Can (10-3/4 Oz.) Tomato soup,
crumbled undiluted
1 Large Onion, chopped 1 Cup Ketchup
3 Stalks Celery, thinly sliced 1/2 Cup B-B-Q sauce
Continued
MW 6qt roaster 63807 10/25/01 2:26 PM Page 15 Sally Mercury:65946 Metalware books:63807:

14
6 Qt. Roaster Oven
Preheat 6-Qt. Roaster Oven to 425˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine.
Cover; cook until melted. Add meat, onions and celery. Cover; cook 15
to 20 minutes or until browned.
Reduce temperature to 325˚F. Add remaining ingredients; stir to
mix. Cover; cook 30 to 40 minutes or until bubbly hot.
Serves 8 to 10.
Vegetable Bake
2 Tbsp. Margarine 1 Tsp. Dill weed
1 Medium Eggplant, peeled, cut into 1/2 Tsp. Italian herb seasoning
1/2-inch slices (approximately 1 Lb.) 1/2 Cup (2 Oz.) Grated
2 Medium Zucchini, peeled, Swiss cheese
thick sliced (approximately 1 Lb.) 1/2 Cup (2 Oz.) Grated
2 Large Onions, peeled, sliced Cheddar cheese
2 Large Tomatoes, sliced Salt and ground black pepper,
1 Medium Green pepper, to taste
seeded, cubed
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine.
Cover; cook until melted. Layer vegetables in preheated Cookwell.
Sprinkle on seasonings and cheeses.
Cover; bake 30 to 35 minutes or until hot and bubbly. Remove
excess liquid from vegetables with baster, if desired.
Serves 4 to 6.
Minestrone Soup
4 Cups Beef broth 1 Can (15 Oz.) Stewed tomatoes
4 Small Red potatoes, peeled, 1 Can (2 Oz.) Tomato paste
coarsely diced
1/4 Cup Elbow macaroni, uncooked
2 Medium Carrots, peeled, 1 Pkg. (10 Oz.) Mixed
thinly sliced frozen vegetables
1 Small Onion, chopped
1 Can (15 Oz.) Great Northern beans
1 Stalk Celery, thinly sliced 2 Slices Fried bacon, crumbled
2 Large Tomatoes, peeled,
Salt and ground black pepper, to taste
seeded, coarsely chopped
Preheat 6-Qt. Roaster Oven to 375˚F.
Add broth and fresh vegetables into preheated Cookwell. Cover; cook
10 minutes. Add stewed tomatoes, tomato paste and macaroni. Cover;
cook 10 minutes.
Add remaining ingredients. Reduce temperature to 300˚F. Cover;
cook 30 to 45 minutes or until macaroni is tender and soup is heated
through.
Serves 4 to 6.
Corned Beef and Cabbage
1 (2 to 2-1/2 Lb.) Corned 4 Medium Red potatoes
beef brisket peeled, halved
1/4 Tsp. Ground black pepper 2 Small Onions, peeled
1/4 Tsp. Rosemary
2 Small Parsnips, peeled, quartered
1 Bay leaf 2 Large Carrots, peeled, quartered
1 Whole Clove 1 Small Cabbage, cored,
cut into 4 wedges
MW 6qt roaster 63807 10/25/01 2:26 PM Page 16 Sally Mercury:65946 Metalware books:63807:

15 6 Qt. Roaster Oven
Preheat 6-Qt. Roaster Oven to 325˚F.
Lightly spray Cookwell with spray cooking oil. Rub seasonings onto
outside of brisket. Place meat in preheated Cookwell. Add enough hot
water to reach halfway up meat; add bay leaf and clove. Cover; cook 10
minutes.
Reduce temperature to 250˚F. Add vegetables. Cover; cook 3 to 4
hours or until meat and vegetables are tender.
Serves 4.
ROAST
C icken Paprikas
1(2 to 3 Lb.) Frying chicken, 3/4 Cup Sour cream or
cut up, skin removed lowfat plain yogurt
1 Pkg. (1-1/4 Oz.) Dry golden 1 Tsp. All purpose flour
onion soup mix
Salt and ground black pepper, to taste
1 Tbsp. Hungarian paprika Hot egg noodles, to serve
1/4 Cup Chicken broth
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Arrange chicken in
preheated Cookwell. Sprinkle soup mix and paprika evenly over
chicken pieces. Reduce temperature to 375˚F.; cover; roast 25 to 45
minutes (180˚F. on meat thermometer).
Combine broth, sour cream, flour, salt and pepper in a small
mixing bowl. Spoon over and around chicken. Reduce temperature to
300˚F.; cover; roast 5 to 10 minutes. Serve immediately over hot
noodles.
Serves 4 to 6.
C icken Wings
1 Lb. Chicken wings (approx. 8) 1 Tbsp. Paprika
1/4 Cup Seasoned bread crumbs Dash Seasoned salt
1/4 Cup Crushed flake cereal 1/4 Tsp. Ground black pepper
2 Tbsp. Grated Parmesan cheese 1/2 Clove Garlic, minced
1 Tbsp. Chopped Parsley 1/4 to 1/3 Cup Melted margarine
Set Rack in 6-Qt. Roaster Oven. Cover; preheat to 425˚F.
Disjoint wings and discard wing tip ends. Combine remaining
ingredients except margarine; stir until well mixed. Dip wings in
melted margarine, then roll in bread crumb mixture. Place on Rack.
Cover; roast 10 minutes. Rearrange center wings to outside edge.
Cover; roast 10 to 15 minutes or until crispy and browned.
Makes 16 pieces.
Pot Roast
1 (2-1/2 to 3 Lb.) Pot roast 4 Large Onions, cut in half
8 Whole Small red potatoes, 2 Tbsp. Margarine, melted
peeled 1/2 Tsp. Browning sauce
4 Medium Carrots, cut into chunks
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell and Rack with spray cooking oil. Arrange
meat and vegetables on Rack. Stir together margarine and browning
sauce; brush over meat. Cover; roast 10 minutes. Reduce temperature
to 300˚F. Cover; roast 30 to 40 minutes for medium (145˚F. on meat
thermometer); 45 to 60 minutes for well done (160˚F. on meat
thermometer).
For slow cooking: Brown meat then reduce temperature to 250˚F.
and roast 2 to 3 hours or until tender.
Serves 4.
MW 6qt roaster 63807 10/25/01 2:26 PM Page 17 Sally Mercury:65946 Metalware books:63807:

16
6 Qt. Roaster Oven
Swiss Steak
1 (2-1/2 to 3 Lb.) Round steak 2 Large Onions, sliced
2 Tsp. Worcestershire sauce 1 Can (16 Oz.) Stewed tomatoes
1/2 Tsp. Ground black pepper
Preheat 6-Qt. Roaster Oven to 375˚F.
Lightly spray Cookwell with spray cooking oil. Place meat in
preheated Cookwell. Brush Worcestershire sauce over meat; sprinkle on
pepper. Cover; roast 20 minutes.
Add onions and stewed tomatoes. Reduce temperature to 300˚F.;
cover; roast 30 to 40 minutes (145˚F. to 160˚F. on meat thermometer).
For slow cooking: Brown meat then reduce temperature to 250˚F.
and roast 2 to 3 hours or until tender.
Mini-Meat Loaves
2 Lb. Lean ground beef 1/4 Cup Water
1/4 Cup Dry bread crumbs 1 Tsp. Worcestershire sauce
1/4 Cup Grated Parmesan 1 Tsp. Italian herb seasoning
cheese, divided 1 Green onion, thinly sliced
2 Tbsp. Dry milk granules 1/4 Cup Barbecue sauce
1 Egg
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F.
Combine beef, bread crumbs, 2 Tbsp. cheese and milk granules in
medium mixing bowl. Add remaining ingredients except for barbecue
sauce; stir until well mixed.
Form into 4 loaves. Place loaves on Rack. Brush barbecue sauce
evenly over meat; sprinkle on remaining Parmesan cheese. Cover; bake
25 to 30 minutes (150˚F. to 160˚F. on meat thermometer).
Roast Pork C ops
1 Tbsp. Margarine
1 Pkg. (1-1/4 Oz.) Dry onion soup mix
4 Pork chops, center cut, 1-inch thick (approximately 2 Lb.)
Preheat 6-Qt. Roaster Oven to 400˚F.
Lightly spray Cookwell with spray cooking oil. Add margarine.
Cover; cook until melted. Arrange pork chops in preheated Cookwell.
Cover; roast 5 minutes.
Reduce temperature to 300˚F. Sprinkle soup mix over chops. Cover;
roast 25 to 30 minutes for well done (170˚F. on meat thermometer).
Serves 2 to 4.
Stuffed Pork C ops
4 Pork chops, center cut, 1 Green onion, thinly sliced
1-inch thick 1 Tbsp. Parsley flakes
1 Cup Seasoned croutons 1 Tsp. Italian herb seasoning
(or dry bread, cubed) 1/4 Cup Apple juice
1/4 Cup & 2 Tbsp. Margarine, melted, divided
Preheat 6-Qt. Roaster Oven to 425˚F.
With tip of knife along the bone, cut pork chops halfway down,
then cut toward outside to make pocket.
In medium mixing bowl, combine croutons, 1/4 Cup margarine,
onion, parsley and herbs until well mixed. Divide stuffing into 4
portions; stuff one portion into each pork chop.
Lightly spray Cookwell with spray cooking oil. Pour remaining 2
Tbsp. melted butter into preheated Cookwell. Arrange pork chops in
Cookwell. Cover; bake 5 to 8 minutes or until bottom side is browned.
Turn pork chops over; bake 5 minutes or until other side is browned.
MW 6qt roaster 63807 10/25/01 2:26 PM Page 18 Sally Mercury:65946 Metalware books:63807:

17 6 Qt. Roaster Oven
Reduce temperature to 300˚F. Add apple juice. Cover; roast 30 to 40
minutes for well done (170˚F. on a meat thermometer) or until tender.
Serves 2 to 4.
W ole C icken
1(3-1/2 to 4-1/2) Lb. Whole Chicken 1 Tbsp. Minced parsley
1 Tbsp. Vegetable oil 1 Tsp. Italian herb seasoning
2 Tbsp. Paprika
Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 400˚F.
Rub skin with oil; rub on seasonings. Lightly spray Cookwell and
Rack with spray cooking oil. Place bird on Rack in preheated
Cookwell. Reduce temperature to 375˚F.; cover; roast 1 to 1-1/2 hours
(180˚F. on meat thermometer in thickest part of thigh.
POACHING/STEAMING
Poac ing Liquid
1 Cup Apple Cider 1 Cup Hot water
1/2 Tsp Ground Allspice 1/4 Tsp. Nutmeg
2 Whole Black Peppercorns
Combine all ingredients in Cookwell.
Preheat Roaster Oven to 350°F. for 20 minutes, add fish and poach
according to recipe followed.
Makes 2 Cups.
C icken and Spinac Salad
Salad:
2 Whole Chicken breasts, boned, skinned (12 to 14 Oz. ea. before boning)
1/4 Cup Italian salad dressing
4 Oz. Spinach leaves, rinsed, stems removed
1 Large Apple, coarsely chopped* 1 Stalk Celery, thinly sliced
2 Green onions, thinly sliced
1/2 Cup Coarsely chopped walnuts
Dressing:
1/2 Cup Italian salad dressing
1/4 Cup Mayonnaise or salad dressing
Ground black pepper, to taste
Cut each chicken breast in half. Place chicken and 1/4 Cup Italian
salad dressing in a shallow dish, cover, marinade 3 to 4 hours.
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;
preheat to 350˚F. for 20 minutes.
Remove chicken from marinade and place on Rack with wide
spatula. Cover; steam 20 to 25 minutes or until meat is white and
firm.
Meanwhile, place spinach leaves in a large salad bowl. Arrange
apples, celery, onions and walnuts over spinach. Cover; chill while
chicken is being steamed.
Stir together dressing ingredients.
To serve, remove hot chicken from Rack. Slice thin retaining shape
of meat, set on chilled salad. Pour dressing over salad. Serve
immediately.
Serves 4.
*i.e. Delicious apple
MW 6qt roaster 63807 10/25/01 2:26 PM Page 19 Sally Mercury:65946 Metalware books:63807:

18
6 Qt. Roaster Oven
S rimp and Scallop Kebobs
4 Oz. Deveined Shrimp with tails left on
1 Small Red pepper, cut into pieces 2 Tbsp. Orange juice
4 Oz. Sea scallops 2 Tbsp. Teriyaki sauce
1 Small Yellow pepper, 2 Whole Lettuce leaves
cut into pieces Cooked Rice, to serve
Set Rack in 6-Qt. Roaster Oven. Add 1 Cup water. Cover; preheat to
350˚F. for 20 minutes.
Alternate on two wooden skewers: shrimp, red pepper, scallop and
yellow pepper. Combine orange juice and teriyaki sauce. Brush over
kebobs.
Place kebobs on Rack. Arrange lettuce leaves over kebobs. Cover;
steam 8 to 10 minutes or until shrimp are pink. Discard lettuce leaves.
Serve over cooked rice.
Serves 2.
Tangy Beans
1 Lb. Green string beans, 1 Tbsp. Cider vinegar
stems removed 2 Tbsp. Granulated sugar
1/4 Cup Sliced Water chestnuts 1 Tbsp. Teriyaki sauce
1 Green onion, thinly sliced 1 Tbsp. Sesame seeds
1/2 Cup Chicken broth, divided 1 to 2 Tsp. Cornstarch
1 Tbsp. Olive oil
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;
preheat to 350˚F. for 20 minutes.
Place beans crosswise on Rack. Cover; steam 10 to 12 minutes or
until tender. Remove beans and Rack. Discard water from Cookwell.
Lightly spray Cookwell with spray cooking oil. Place steamed beans
along with remaining ingredients except for 2 Tbsp. chicken broth and
cornstarch in Cookwell. Stir until well mixed. Place Cookwell into
Heatwell. Cover; bake 20 to 25 minutes.
Blend cornstarch and remaining chicken broth. Stir into bean
mixture. Cover; bake 10 to 15 minutes or until sauce has thickened.
Serves 4.
Squas Souffle
2 Lb. Acorn or Butternut squash 1/4 Tsp. Cream of tartar
2 Eggs, separated 1-1/2 Cups (6 Oz.) Shredded
1 Cup Lowfat plain yogurt or Cheddar cheese
sour cream 4 Slices Bacon, cooked, drained,
2 Tbsp. All purpose flour crumbled
Set Rack in 6-Qt. Roaster Oven. Add 1-1/2 Cups water. Cover;
preheat to 350˚F. for 20 minutes.
Cut squash in quarters; remove seeds. Place squash on Rack. Cover;
steam 20 minutes or until tender. Remove squash and Rack. Discard
water from Cookwell.
Meanwhile, combine egg yolks, yogurt and flour. Beat egg whites
with cream of tartar until stiff. Fold egg whites into yolk mixture.
Lightly spray Cookwell with spray cooking oil. Scoop squash from
skin. Layer half the squash, egg mixture, cheese and bacon in
Cookwell; repeat. Place Cookwell into Heatwell. Cover, bake 25 or 30
minutes or until set.
Serves 4 to 6.
MW 6qt roaster 63807 10/25/01 2:26 PM Page 20 Sally Mercury:65946 Metalware books:63807: