Open Country Electric Roaster Oven Technical specifications

6 Qt. Electric Roaster Oven
Care/Use and Recipe Guide
Guide de soin/usage et Recette
5.7 Ltr. Le Four électrique de Poulet A Rôtir
Cuidado/Uso y Guía de la Receta
17 Ltr. Horno eléctrico del Asador

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“OPEN COUNTRY®” is registered trademark of The Metal Ware
Corporation. 1700 Monroe St., P.O. Box 237 Two Rivers, WI 54241
Visit our Website at http://www.opencountry.com
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, USA
Service and genuine OPEN COUNTRY® replacement parts may be obtained from the OPEN
COUNTRY® 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.
Garantie Limitee D’Un An
Cet appareil est garanti pour un an à compter de la date originale d’achat, contre
les défauts de matière et de fabrication. La garantie ne couvre pas : transport,
endommagement, utilisation inappropriée, accident ou incident similaire. La présente
garantie vous accorde des droits juridiques spéciaux; il peut en exister d’autres qui varient
d’un état à l’autre.
Les produits défectueux peuvent être retournés en port payé, accompagnés d’une
description du défaut, à :
The Metal Ware Corporation
1700 Monroe Street
Two Rivers, Wisconsin 54241, USA
Pour réparation ou remplacement gratuit, à notre choix.
SERVICE : vous pouvez obtenir service et pièces de rechange OPEN COUNTRY® d’origine
en vous adressant à : OPEN COUNTRY® Factory Service Department.
Pour le service aux termes de la garantie, suivez les instructions présentées dans la
garantie. Quand vous commandez des pièces neuves, ne manquez pas de mentionner le
numéro de modèle du produit, qui se trouve au fond du Roaster Oven.
Un Año De Garantia Limitada
Este artefacto está garantizado por un año desde la fecha original de compra contra
defectos en material y mano de obra. Esta garantía no cubre daños de transporte, mal uso,
accidente o incidente similar. Esta garantía le da a Ud. derechos especiales legales y Ud.
puede tener otros derechos que varían de un estado a otro.
Productos defectuosos pueden ser devueltos, porte prepagado, con una descripción del
defecto a:
The Metal Ware Corporation
1700 Monroe Street
Two Rivers, Wisconsin 54241
Para reparación sin recargo o reemplazo a nuestra opción.
SERVICIO. Servicio y piezas genuinas OPEN COUNTRY® pueden ser obtenidas del
DEPARTAMENTO DE SERVICIO DE LA FABRICA OPEN COUNTRY®.
Para servicio bajo la garantía, siga las instrucciones indicadas en la garantía. Cuando
ordene partes nuevas, asegúrese que Ud. siempre mencione el número del modelo del
producto el cual está en el fondo del Horno Asador.
Fr Esp

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IMPORTANT SAFEGUARDS
- This product is designed for household use only -
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 plug appliance cord into wall outlet, then adjust temperature
control to the desired temperature. To disconnect, turn control to
off, then remove plug from wall outlet.
4. To protect against electrical shock and personal injury, do not immerse this
appliance, including cord and 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
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. To
avoid hazard, return appliance to OPEN COUNTRY® 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. Never pull on cord.
11. Do not place on or near a hot gas or electrical 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 pads and touch electrical
parts creating a shock hazard.
15. Always place the Roaster Oven on a non-ammable, non-burnable,
heat resistant surface when cooking. Never place it on carpet,
furniture, or other combustible materials. Operate oven in a well-
ventilated area away from walls and other combustible materials.
SAVE THESE INSTRUCTIONS
Polarized Plug: This appliance has a polarized plug (one blade is wider
than the other). To reduce risk of electric shock, plug is intended to t into
polarized outlet only one way. If the plug does not t fully into the outlet,
reverse the plug. If it still does not t, contact a qualied electrician. Do
not try to modify the plug in any way.
Short Cord Instructions: A short power supply cord is provided
to reduce the risk resulting from becoming entangled in or tripping
over a longer cord. Extension cords may be used if care is exercised
in their use. If an extension cord is used, the marked electrical rating
of the cord should be at least as great as the electrical rating of the
appliance. The longer cord should be arranged so that it will not drape
over the tabletop where it can be pulled on by children or tripped over
unintentionally.

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Roaster Guide
Introducing the OPEN COUNTRY® Roaster Oven / Slow Cooker.
Now you are ready to discover more ways to make meals that are both healthful
and delicious . . . and you are ready to experience rst-hand the convenience
and versatility of this compact portable electric cooking appliance.
In a short time, you will see the many ways to use your 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. Serve your
foods buffet style or at table-side, right in the Roaster Oven. Moist, good-tasting
foods are yours because of OPEN COUNTRY’s exclusive “CIRCLE OF HEAT”
construction. You’ll taste the difference the rst time you use your Roaster Oven.
So, start cooking with OPEN COUNTRY®. Explore all the ways to get the most out
of this special home cooking appliance.
Get To Know Your Roaster Oven
COVER: Heavy gauge high-prole aluminum Cover is designed to control heat
and moisture efciently. 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 or non-stick coated Rack is designed
for better baking and fat-free roasting.
COOKWELL: The porcelain enamel or non-stick Cookwell has a full
6 quart capacity. 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 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 USE 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.

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How to Use and Care for your Roaster Oven
before using for the rst time
1. Unpack your Roaster Oven completely and REMOVE 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. Plug the cord into a 120 volt AC outlet. Return control to maximum
setting (425ºF). Operate the Roaster Oven empty (without the Cookwell or
Cover) 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.
3. NON-STICK COOKWELL: When ‘curing” your Roaster Oven with a non-stick
Cookwell, we recommend that it be operated WITHOUT 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 rst 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. 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.
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 nished, turn the
temperature control to its lowest setting, unplug the cord from the 120 volt
outlet. 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.

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Care and Cleaning
1. After the Roaster Oven has cooled, remove Cover, Rack (if used) and
Cookwell. Wash in warm sudsy water or place Rack and Cookwell 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 nish may scratch. Use a plastic scrubbing pad
to remove stains or cooked-on foods, and also to clean the Rack. HINT: To
easily remove baked-on food residue, place Cookwell in Heatwell; then ll
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. PORCELAIN ENAMEL COOKWELL has a strong nish and provides easy
cleaning and years of use. It will stay attractive, even when used often.
However, it will chip if subjected to sharp blows or is mistreated. Water
spots or mineral deposits (characterized by a white lm on surface) may be
removed with household vinegar or non-abrasive cleansers.
5. NON-STICK COOKWELL is made of durable carbon steel. In order to
maintain the non-stick surface, the use of rubber, plastic or wooden utensils
is recommended. Avoid cutting food in the cookwell. Use of a non-stick spray
on the interior surface is optional. Avoid storing items in the Cookwell which
may scratch the surface. When roasting or baking at high temperatures,
you may notice an irregular band of discoloration around the sidewalls of
the Cookwell. This discoloration is characteristic of the super tough, non-
stick coating used on the interior of the Cookwell and in no way affects the
performance or durability of the nish. With continued use, the discoloration
will become less noticeable.
Helpful Hints
• PREHEAT ROASTER OVEN FOR 20 MINUTES.
ROAST:
• Roasting meat in your Roaster Oven keeps it moist and tender.
• For additional browning, you can add 1 tsp. browning sauce to 1/4 Cup
melted butter or margarine and brush over skin before roasting.
• A 3 lb. to 4 lb. roast with bone is the maximum size suggested for the
Roaster Oven. Larger roasts, especially with a bone, may be difcult to t
into the Cookwell. If meat and poultry are refrigerator cold, increase cooking
time about 30 minutes. 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.

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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 sizes.
• Remember, little moisture escapes during slow cooking, so add additional
liquid sparingly.
BAKE:
• Use the Rack for baking.
• A 7 inch pie plate just ts into the Cookwell. For the rst 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 t 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 t 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.

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Roasting Chart
Preheat Roaster Oven for 20 minutes. Suggested times are only a guide. Use a meat
therrmometer for more accurate roasting.Set meat on Rack in preheated Cookwell
Type of Food
Avg. Weight
in pounds
Temp. Setting
Preheat/
Roast
Roast Time
in Minutes
BEEF
Ground Beef 2.5 to 3 lb. 425°F/425°F 10 to 12 well
Pot Roast, boneless 2.5 to 3 lb. 350°F/325°F 15 to 18 medium
Round Steak 2.5 to 3 lb. 375°F/325°F 20 to 25 medium
Sirloin Tip 3 to 4 lb. 350°F/325°F 20 to 25 medium
Standing Rump 3 to 4 lb. 350°F/325°F 20 to 25 rare-med
Standing Rump 2.25 to 3 lb. 425°F/400°F 12 to 15 rare-med
LAMB
Leg, Sirloin, half 3 to 4 lb. 375°F/350°F 25 to 30 well
Shoulder, boneless 3 to 4 lb. 350°F/325°F 25 to 30 med-well
PORK
Chops, center cut 2.25 to 3 lb. 400°F/325°F 15 to 20 well
Loin Roast, center 3 to 4 lb. 350°F/325°F 25 to 30 well
Shoulder rolled 3 to 4 lb. 375°F/350°F 25 to 30 well
Ribs, lean country
(Precook ribs to tender;
nish in 425°F Roaster
Oven or on outdoor grill.)
4 to 5 lb. 250°F/250°F 20 to 25 well
Ham slice 1 to 1.5 lb. 350°F/350°F 20 to 25 well
Ham, precooked 3 to 5 lb. 350°F/325°F 15 to 20 heated
VEAL
Veal Shoulder, roast 2.25 to 3 lb. 350°F/325°F 20 to 25 well
POULTRY
Chicken Pieces 3.5 to 4.5 lb. 400°F/375°F 15 to 20 well
Chicken Whole 3.5 to 4.5 lb. 400°F/400°F 15 to 20 well
Turkey, breast 2.5 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.

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Steam/Poach Chart
Place Rack in Roaster Oven, add hot water to the amount given in chart, cover,
preheat to 400°F. Steam all vegetables at 400°F.
To Steam: Place Rack in 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 avor of sh and seafood. Serve hot directly from Roaster
Oven. To serve cold: plunge in cold water to stop cooking, chill before serving.
To Poach: Place Rack in 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 n o fat added during cooking.
Type of Food 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 10 to 15 minutes 1.5 cups
Beets Whole 2 in. to 3 in. 20 to 25 minutes 2 cups
Broccoli, Flowerettes 10 to 12 minutes 1.5 cups
Cabbage
(quartered or wedges) 12 to 15 minutes 1.5 cups
Carrots Chunks, cleaned 12 to 15 minutes 1.5 cups
Cauliower, Flowerettes 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, red 20 to 25 minutes 2 cups
Sweet Potatoes 6 oz. ea. 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
Fish Fillets or Steaks 10 to 15 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
Shrimp, Large in Shell 10 to 12 minutes 1.5 cups
Fresh Sausages, 2 to 3 oz. 15 to 20 minutes 1.5 cups
Fresh Hot Dogs 10 to 15 minutes 1.5 cups
Fresh Pasta, 9 oz. to 12 oz 15 to 18 minutes Water to cover, plus 1C

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Baking Chart
Preheat Roaster Oven for 20 minutes. Set Rack in preheated Cookwell
Type of Food
Temperature
Setting
Bake Time
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
Here are some popular recipes that will make cooking
in your OPEN COUNTRY Roaster Oven a real joy.
BAKE
Baked Fish Steaks:
2 Fish steaks (approximately 8 Oz. each)* 1 Tsp. Chopped chives
1/2 Tsp. Tarragon 2 Tbsp. Margarine
1 Tsp. Chopped parsley *Halibut, tuna, salmon, swordsh.
Set Rack in Cookwell. Preheat Roaster Oven to 350˚F.
Lightly wipe Cookwell with 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 sh becomes white and akes. Serve hot with salsa sauce.
Serves 2 to 4.
Layered Enchilada:
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 pinto beans 1 Cup Cooked brown rice, divided
1 Can (8 Oz.) Tomato sauce 1/2 Cup (2 Oz.) Cheddar cheese, shredded
Preheat Roaster Oven to 350˚F.
Lightly wipe Cookwell with 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 ingredients; repeat for second layer topping with cheese
Place Cookwell in preheated Heatwell. Cover; bake 20-30 minutes.
Serves 4.

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English
Venison Loin Backstraps:
1 lb. Venison Loin Backstraps 1/2 lb. Bacon
Split open backstraps and let sit.
Mix together;
1/2 lb. Scallops 1/2 cup Ritz® crackers, crushed
Preheat Roaster Oven to 350°F
Lightly spray Cookwell with spray cooking oil. Stuff backstrap with mixture. Fold over, lay bacon
strips on top of meat. Wrap in aluminum foil. Place meat in cookwell, cover and bake at 350°F for
25 to 30 minutes.
Serves 4.
Barbecued Wild Duck:
2 wild Ducks, halved 1/4 cup Butter, cubed
1/2 cup Ketchup 1/2 cup Onion, chopped
1 clove Garlic, minced 5 tsp. Lemon juice
1 Tbsp. Brown sugar 1 Tbsp. Worcestershire® sauce
1 tsp. Salt
1/2 tsp. Hot Pepper sauce
Place ducks in cookwell, cover and cook at 350°F for 1-1/2 to 2 hours or until tender.
Combine the remaining ingredients in a saucepan; bring to a boil. Reduce heat; cover and
simmer for 5 minutes. Baste ducks with sauce during the last 30 minutes of cooking.
Serves 4
Elk meat Chili:
2 lbs. ground Elk or Buffalo, browned 1/2 cup Onions, shopped
3 cloves Garlic, minced 2 - 14 ounce cans diced Tomatoes, not drained
1 - 28 ounce can Pork and Beans, not drained 3 Tbsp. Salsa
1Tbsp. Brown sugar 1 Tbsp. Chili powder
1/2 tsp. Garlic salt 1/2 tsp. Pepper
Add meat and onion to preheated cookwell, cook at 300°F until meat is browned. Add
garlic; cook additional 2-3 minutes. Stir in remaining ingredients; bring to a boil. Redce
heat; cover and simmer fro 2 hours.
Serves 4.
Hearty Hunter’s Stew:
2 lbs. boneless Venison or Elk, cut 1 in. cubes 2 Tbsp Canola oil
4-1/4 cups Water, divided 1/2 cup Tomato juice
2 medium Onions, cut in wedges 2 Celery ribs, sliced
1 tsp. Worcestershire® sauce 2 Bay lleaves
2 tsp. Salt 1/2 tsp.pepper
6 medium Carrots, quartered 1 large Rutabaga, peeled and cubed
6 medium Potoatoes, peeled and quartered 1 cup frozen Peas
1 Tbsp. Cornstarch
In preheated cookwell, add oil and meat; heat until browned. Add 4 cups water and scrape
sides to loosen any browned drippings. Add tomato juice, onions, celery, Worcestershire®
sauce, bay leaves, salt and pepper. Bring to a boil then reduce heat; cover and bake for 2
hours, stirring occasionally.
Discard bay leaves; add carrots, rutabage and potatoes. Cover and bake for 40 - 60
minutes. Stir in the peas; bake for 10 minutes. Combine cornstarch and remaining water
until smooth; stir into stew. Bring to a boil. Bake for 2 minutes or until thickened.
Serves 8.

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COOK
Summer Vegetable Soup:
2 Tbsp. Vegetable oil 1 Lb. Tomatoes, peeled, seeded,
2 Lb. Red potatoes, peeled, chopped and cubed 12 Oz. Shelled Peas, fresh or frozen
2 Large Carrots, thinly sliced 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, thinly sliced
4 to 5 Cups Chicken broth Salt and ground black pepper, to taste
Grated Parmesan, to serve
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with 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 (2% whole, evaporated milk or half
and-half)
2 Green onions, nely chopped 1 Lb.Tomatoes, seeded and chopped
1 Stalk Celery, nely chopped 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 our 6 Fresh parsley sprigs, to garnish
Salt and ground black pepper, to taste
Preheat 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 our; 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.
New England Clam Chowder:
2 Tbsp. Margarine 1 Can (7 Oz.) Minced clams
1 Large Onion, diced 2 Tbsp. All purpose our
3 Cups Milk (1%, 2% or whole) Paprika, to garnish
4 Medium Red potatoes, cooked, peeled and diced Salt and ground black
pepper, to taste
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with cooking oil. Add margarine and onion to Cookwell. Cover; cook 5
minutes or until onions are tender. Add our; 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.

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Chicken Vegetable Stew:
1 Tbsp. Vegetable oil 1 Med. Tomato, seeded, and chopped
1 (3 to 4 Lb.) Chicken, cut into bite-size pieces 1/2 tsp. Poultry seasoning
1 Medium Leek, thinly sliced 1/4 tsp. Thyme
1 Medium Carrot, thinly sliced 1 Medium Parsnip, diced
1 Cup Chicken stock 2 Stalks Celery, thinly sliced
Corn starch, to thicken Salt and ground black pepper, to
taste
Preheat Roaster Oven to 325˚F.
Lightly wipe Cookwell with 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 Cheddar
cheese
1/2 tsp. Ground black pepper
Preheat Roaster Oven to 300˚F.
Wipe Cookwell with 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 cottage
cheese
1 Lb. Ground beef, browned 1 Medium Onion, chopped
1 Jar (24 Oz.) Prepared spaghetti sauce 1 tsp. Italian herb seasoning
1-1/2 Cups (6 Oz.) Shredded Mozzarella cheese 1 tsp. Ground black
pepper
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.
Wipe Cookwell with 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.

14
En
Cheesy Spinach Dip:
2 Cups (8 Oz.) Monterey Jack cheese, cut into pieces
2 Lg. Tomatoes, seeded and chopped 1 Pkg. (8 Oz.) Cream Cheese softened
1 Medium Onion, nely chopped 1/3 Cup Half-and-half
1 Pkg. (10 Oz.) Frozen spinach chopped 2 Whole Jalapeno peppers
Crackers, cocktail rye bread or fresh cut vegetables, to serve
Preheat Roaster Oven to 300˚F.
Lightly wipe Cookwell with 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.
Chili:
2 Tbsp. Margarine 2 Cans (8 oz.) Tomato sauce
2 Lb. Ground beef 1 Can (16 Oz.) Red kidney beans,
drained
1 Medium Onion, chopped 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
Preheat Roaster Oven to 425˚F.
Lightly wipe Cookwell with 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.
Minestrone Soup:
4 Cups Beef broth 1 Can (15 Oz.) Stewed tomatoes
4 Small Red potatoes, peeled, coarsely diced 1 Can (2 Oz.) Tomato paste
1/4 Cup Elbow macaroni, uncooked 2 Medium Carrots, peeled, thinly
sliced
1 Pkg. (10 Oz.) Mixed frozen vegetables 1 Small Onion, chopped
1 Can (15 Oz.) Great Northern beans 1 Stalk Celery, thinly sliced
2 Slices Fried bacon, crumbled 2 Lg. Tomatoes, peeled, chopped
Salt and ground black pepper, to taste
Preheat 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 beef brisket 4 Medium Red potatoes peeled
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, cut into wedges

15
En
Preheat 6-Qt. Roaster Oven to 325˚F.
Lightly wipe Cookwell with 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
Chicken Paprikash:
1 (2 to 3 Lb.) Frying chicken, skin removed 1 tsp. All purpose our
3/4 Cup Sour cream or lowfat plain yogurt 1 Tbsp. Hungarian paprika
1 Pkg. (1-1/4 Oz.) Dry golden onion soup mix 1/4 Cup Chicken broth
Salt and ground black pepper, to taste Hot egg noodles, to serve
Preheat Roaster Oven to 400˚F.
Lightly wipe Cookwell with 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, our, 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.
Chicken Wings:
1 Lb. Chicken wings 1 Tbsp. Paprika
1/4 Cup Seasoned bread crumbs Dash Seasoned salt
1/4 Cup Crushed ake 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 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, peeled 2 Tbsp. Margarine, melted
1/2 tsp. Browning sauce 4 Medium Carrots, cut into chunks
Set Rack in Cookwell. Preheat Roaster Oven to 350˚F.
Lightly wipe Cookwell and Rack with 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.

16
En
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 cheese, divided 1 tsp. Italian herb seasoning
1 Green onion, thinly sliced 2 Tbsp. Dry milk granules
1/4 Cup Barbecue sauce 1 Egg
Set Rack in Cookwell. Preheat 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).
Serves 4 to 6
Stuffed Pork Chops:
4 Pork chops, center cut, 1-inch thick 1 Green onion, thinly sliced
1 Tbsp. Parsley akes 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 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 stufng into 4 portions; stuff one portion into each pork chop.
Lightly wipe Cookwell with 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. 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.
Whole Chicken:
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 Roaster Oven to 400˚F.
Rub skin with oil; rub on seasonings. Lightly wipe Cookwell and Rack with 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.

17
En
STEAM / POACH
Poaching 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.
Makes 2 Cups.
Chicken and Spinach Salad:
Salad:
2 Whole Chicken breasts, boned, skinless 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 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 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 rm.
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.
Tangy Beans:
1 Lb. Green string beans, stems removed 1 Tbsp. Cider vinegar
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 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 wipe Cookwell with 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.

18
Fr
PRECAUTIONS IMPORTANTES
- Ce produit est conçu pour usage domestique seulement -
Lorsque vous employez des appareils électriques, certaines précautions
de sécurité doivent toujours être suivies :
1. LIRE TOUTES LES INSTRUCTIONS.
2. Ne pas toucher les surfaces chaudes. Utiliser les poignées et les
boutons.
3. Attacher toujours le l électrique à l’appareil d’abord, puis brancher
le l dans une prise de courant. Pour déconnecter, remettre tous les
contrôles à zéro (Off) avant de débrancher l’appareil.
4. Pour éviter les décharges électriques, ne jamais plonger l’appareil ou
le l électrique et la che dans l’eau ou autre liquide.
5. En présence d’enfants, tout appareil électrique doit être surveillé
attentivement.
6. Débrancher l’appareil lorsqu’il n’est pas utilisé et avant de le nettoyer.
Attendre qu’il soit froid avant de mettre ou d’enlever des pièces et
avant de le nettoyer.
7. Ne pas utiliser l’appareil si le l ou la che sont abîmés, s’il ne
fonctionne pas bien ou s’il est endommagé d’une manière ou d’une
autre. Renvoyer l’appareil au “Service Department” de l’usine Nesco
pour qu’il soit examiné, réparé ou réglé.
8. L’emploi d’accessoires non recommandés par le fabricant peut causer
des blessures.
9. Ne pas utiliser à l’extérieur.
10. Ne pas laisser le l électrique pendre au bord des tables ou
comptoirs, ou être en contact avec des surfaces chaudes.
11. Ne pas poser l’appareil sur ou à côté de plaques de cuuisinière
chaudes ou à l’intérieur d’un four chaud.
12. Etre extrêmement prudent lorsque l’appareil est déplacé s’il contient
de l’huile ou des liquides chauds.
13. N’utiliser l’appareil que pour l’emploi pour lequel il est conçu, comme
décrit dans ce manuel.
14. Ne pas utiliser d’éponge métallique pour nettoyer l’extérieur du
Roaster Oven. Des petites particules de métal pourraient toucher des
éléments électriques et causer des chocs électriques.
CONSERVER CES DIRECTIVES
Fiche polarisée : Cet appareil possède une che polarisée (une branche
est plus large que l’autre). Pour réduire le risque de choc électrique, la
che est conçue pour entrer dans la prise polarisée d’une seule façon.
Si la che n’entre pas correctement dans la prise, retourner la che. Si
elle n’entre toujours pas correctement, communiquer avec un électricien
qualié. Ne pas tenter de modier la che.
Directives relatives au cordon court: Un cordon d’alimentation
court est fourni dans le but de réduire le risque de s’y empêtrer ou
de trébucher. Des rallonges peuvent convenir si elles sont utilisées
avec prudence. En cas d’utilisation d’une rallonge, les caractéristiques
électriques indiquées sur le cordon doivent être au moins celles inscrites
sur l’appareil. Le cordon long ne doit pas s’étendre d’un côté à l’autre du
dessus de la table où les enfants pourraient le tirer ou quelqu’un pourrait
trébucher involontairement.

19
Fr
Guide D’utilisation Du Roaster Oven
Introduction du Roaster Oven OPEN COUNTRY®
Vous allez maintenant découvrir de nouvelles manières de préparer des repas
sains et délicieux. Vous allez pouvoir apprécier la commodité et les diverses
manières d’utiliser cet appareil de cuisine électrique compact et portatif. Depuis
le début des années 30, la compagnie OPEN COUNTRY® produit des Roaster
Ovens d’utilisation ménagère. Toutefois, peu d’appareils ménagers peuvent
se venter d’être tout aussi modernes et utiles à l’heure actuelle qu’ils l’étaient
autrefois. Les Roaster Ovens OPEN COUNTRY® ont évolué avec les nouveaux
genres de cuisine et les nouveaux styles de vie familiale.
Vous allez très vite apprécier les divers emplois de votre Roaster Oven. Etant
portatif, il peut parfois servir d’appareil de cuisine principal et d’autres fois servir
d’appareil supplémentaire. Il peut être employé sur le comptoir de votre cuisine
(évitant de chauffer toute la cuisine) … ou sur un patio couvert, au sous-sol,
dans le garage … ou dans votre maison de campagne, votre caravane ou sur
votre bateau. Avec votre Roaster Oven, vous pourrez préparer une variété
de nourriture de toutes sortes de manières : cuisson au four, cuisson lente,
rôtissage, cuisson à la vapeur ou pochage. Vous pourrez servir la nourriture
directement dans le Roaster Oven. Grâce à l’unique construction “CIRCLE OF
HEAT” de OPEN COUNTRY®, les aliments restent moëlleux et délicieux. Vous
remarquerez la différence la première fois que vous utiliserez votre Roaster Oven.
Alors, cuisinez avec OPEN COUNTRY®. Découvrez toutes les manières d’utiliser
cet extraordinaire appareil ménager.
Description De Votre Roaster Oven OPEN COUNTRY®
COUVERCLE: Le Couvercle profond est fabriqué en aluminium épais ; il
conserve la chaleur et l’humidité efcacement. Il est muni de deux évents qui
laissent l’air circuler. Note : Lorsque vous soulevez le Couvercle, penchez-le pour
que la vapeur se dirige loin de vous.
GRILLE: La grille amovible antiadhésive en acier chromé offre une meilleure
cuisson et un rôtissage sans matières grasses.
COOKWELL: Le Cookwell émaillé et non-adhésif a une capacité de 5,7 litres.
On peut le retirer pour le nettoyer dans un évier ou au lave-vaisselle, ou pour
conserver la nourriture au réfrigérateur.
HEATWELL et EXTERIEUR: Les parois du Roaster Oven comportent l’élément
exclusif “CIRCLE OF HEAT” qui procure une cuisson uniforme et moëlleuse. Elles
ont une isolation épaisse et un contrôle d’amplitude thermique complet. NE
DEPOSEZ PAS LES ALIMENTS DIRECTEMENT DANS LE HEATWELL - METTEZ-LES
EXCLUSIVEMENT DANS LE COOKWELL.
CONTROLE DE TEMPERATURE AUTOMATIQUE: Il maintient la température
à l’intérieur du Roaster pour qu’elle corresponde à la position du cadran.
GUIDE DE TEMPERATURE: Le guide, commodément placé, indique les
températures recommandées pour la cuisson lente, le rôtissage, la cuisson au
four et à la vapeur, et la consommation.

20
Fr
Mode D’Emploi Et Entertien De Votre
Roaster Oven OPEN COUNTRY®
AVANT DE L’EMPLOYER POUR LA PREMIERE FOIS.
1. Déballez complètement votre Roaster Oven OPEN COUNTRY. ENLEVEZ TOUT
LE MATERIEL D’EMBALLAGE ET TOUTES LES ETIQUETTES. Placez le Roaster
Oven dans un endroit. Mettez le bouton de contrôle à la position la plus basse.
Et branchez dans une prise de courant alternatif de 120 volts. Réglez le contrôle
de température à la température maximale (425°F). Laissez chauffer le Roaster
Oven, vide, pendant 60 minutes environ, ou jusqu’à ce que l’odeur et la fumée
disparaissent. Cette odeur ainsi qu’un peu de fumée sont normales la première
fois que l’élément est chauffé et ne se reproduira plus par la suite. Réglez ensuite
le contrôle de température à la position la plus basse, débranchez l’appareil et
laissez-le refroidir.
2. Lavez le Couvercle, le Cookwell et la Grille à l’eau tiède savonneuse, rincez
et séchez. Vous trouverez les instructions complètes de nettoyage à la page
suivante.
Cookwell aux parois non-adhésives : Si le Cookwell de votre Roaster Oven a des
parois non-adhésives, nous recommandons que vous le traitiez pour la première fois
SANS LE COOKWELL ET LE COUVERCLE. Faites cette opération à l’extérieur dans un
endroit protégé ou dans un endroit bien aéré. Après avoir traité, nettoyé et avant de
cuire pour la première fois dans votre Cookwell aux parois non-adhésives , imprégnez
légèrement l’intérieur du Cookwell avec de l’huile de cuisine.
Fonctionnnement De Votre Roaster Oven
1. Placez le Cookwell dans le Heatwell. Employez toujours le Cookwell. NE
METTEZ JAMAIS D’ALIMENTS OU D’EAU DANS LE HEATWELL.
2. Il est préférable de préchauffer. Pour préchauffer, placez le Cookwell dans le
Heatwell et couvrez. Réglez le contrôle de température au point le plus bas.
Et branchez-le dans une prise de courant alternatif de 120 volts. Réglez le
contrôle de température à la température désirée. Préchauffez pendant 20
minutes. En vous servant de manettes placez soigneusement les aliments
dans le Cookwell.
3. La grille est utilisée pour cuire au four ou faire rôtir sans graisse. Les autres
aliments tels que les soupes et les ragoûts sont préparés sans utiliser la
grille.
4. Remettez le couvercle; employez toujours le couvercle.
5. Si le Roaster Oven n’a pas été préchauffé, placez le contrôle de température
au point le plus bas. Branchez le l dans une prise de courant alternatif
de 120 volts. Réglez le contrôle de température à la température désirée.
Placez la nourriture dans le Cookwell.
6. Laissez la nourriture cuire le temps désiré. Remettez ensuite le contrôle
de température à la position la plus basse et débranchez le l électrique.
Laissez le Roaster Oven refroidir et nettoyez-le suivant les indications ci-
dessous.
LE COOKWELL, LE COUVERCLE ET LA VAPEUR ACCUMULEE SERONT TRES
CHAUDS. SOYEZ TRES PRUDENT ET PORTEZ DES GANTS DE PROTECTION
POUR RETIRER LE COUVERCLE OU LE COOKWELL DU HEATWELL