Westinghouse RO-29 User manual

Model RO-29
America's best-selling Roaster, with modern lines and
styling. Westinghouse Roaster-Oven bakes, roasts, or
cooks complete meals. With optional Broiler-Grid, it
fries, grills, toasts or broils. Heavy-duty handles are large
and convenient. Sure-Grip lid holders are strong and
sturdy. Large True-Temp Control is easy to read. Two
square feet of cooking magic, it's also portabl+-plugs in
anywhere for cool, economical, automatic cooking.
111
*tL*;r*,rL*.*r*

Here's your
COOL NEW COOKI
You're all set for lots of cooking plxure wilt yw nr westinghouse Roaster-
oven. This handy portable ovea. - - with its mrdy @tootr; b€t and big
cooking capacity. . . will bake, roast ad cook cmple*e meals to perfetion. with
the rnfra-Red Broiler-Grid (an optionar a.-.*otyl, y."r can t""ir" ear, frv and
toast, too- And with the Timer-clock (also an optbmr --c".sory)" ym can mok
foods automaticatly.. - even tlough yon :rne d @ hrEt to $art ;d 6froe the
cooking.
The instructions and typicaf recipes 1o '\is booHct rerc prelnred ty 6e Wedfut_
house r{ome Economics rnstifirte to help yo roke full ue of ywr Rester-oven
and Broiler-Grid. You can also use yonr fuvorite recipes in this versatile cooking
appliance. Please read this booklet carefully so youll have good results every time.
Keep your Roaster-oven on a handy table, cart or cabinet where it will be ready
for use any time. USe it every day. . . enjoy it. . .
TABLE OF' CONTENTS
How to Use
Generol Cooking Hints
Meots.....
Fish .........
Fowl .......
Vegetobles
Soups ond Chowders
Breods ...................
Poge
.........3
''.,,.,..4
......... 5
.,....... 7
Poge
.12
Cokes .....,.-........
Cookies ....-...
7
...... 9
......10
......I I
Postry .............-..-...
Puddings
Quonrity Coolery
Accessories
How lo Use Your Brnibr€rid
Guqrqnte ond Specificotions
Reody to serve you . . . lhe
n,OASTER OVEN
o Cooks dinner for 8 - oll st one iime.
. Roosts meot ond fowl to perfiection.
r Bokes breod, rolls, coke, pie ond cookies.
You'll save time, work ad mone5r by using your
versatile Roaster-Oven f6r1 nmy, meny tasks. No
watching, no worrying vibile your food is cooking. It
uses little more cunent than a modern electric iron,
so is very econonical in operation!
Prepore complel" -.o13-pqf your meat, potatoes, vqetabiles axl hot dessert in the
Roaster-oven. . . and set the heat conirol dial. Tben relax mtil yoo, aioo." i"
done! Just be sure the foods you choose take approximately the sme cooking tine_
Portoble for exrro convenience-You'll delight at the way yorr ca' just pick up your
Roaster-oven and carry it to the spot where you're joing to eai rtjst haodsome
1'ou'll put it right on the tabre for bufret suppeni... to keep food hot Fine feature
for porch suppers and picnics, too.

v
*@
HOW TO USE O "
. Connect to dny wqll outlet. . . never to o ceiling light socket'
t. Attach the cord to the terminals at the end of the Roaster-Oven, then connect
to any 110-120-volt, a-c wall outlet-
2. set the heat control dial to the correct temperature given in the cooking in-
structions. The signal light will glow and will remain on until the Roaster-oven
reaches the correct temPerature.
3. If the recipe calls for a preheated oven, wait until light shuts off to place food
in the Roaster-oven. The light will flash on and off at intervals during the
cooking period as the current is used to maintain proper temperature- The same
t"*p"rairrte settings recommended for your range recipes can be made on this
dial.
c. When through cooking, turn the heat control dial to "OFF" position'
o cAUTION: In shipping, a protective cardboard packing strip is placed between
the large inset pan r.rd ttr" well of the Roaster-oven. REMOVE this before
using the Roaster-oven'MpERATuRE coNTRot . . . brings Roaster-oven to desired
temperature and keeps it there through entire cooking
time. Turn dial so that temperatures called for in recipe is
dirbctly under pointer above dial. Roaster-Oven tempera-
tures have been adjusted so that you can use standard
recipe temperatures.
TO REPIACE slGNAt llGHI... disconnect Roaster-Oven from
outlet. Invert Roaster-Oven -. . take out 4 screws to re-
move bottom, insulation pad and bulb. Replace bulb with
new T-43 lamp. Reassemble.
tlD HOLDERS . . . provide two handy places for lid when you
remove it. Holders are on both ends of the Roaster-Oven
. . . and lid may be held by any one of its four sides'
HOW TO USE ond REMOVE INSERI PAN
The insert pan should be in the Roaster-Oven for
all preheating and cooking. This is true, whether the
cooking is done in separate pans or in the inset pan
itself. Recessed groove prevents grease and mois-
ture from running down the outside of the Roaster'
To remove inset pan for cleaning, place fingers
under extended portion of rim and lift upward' It
then may be taken to the sink and washed the same
as any other kitchen utensil. Rounded corners help
make cleaning easy.
ouTslDE suRFAcES AND WErt are cleaned by wiping with a damp cloth and polishing
with a soft, dry cloth- Wipe off spillovers promptly so they won't harden'
cAUTION: The body of the Roaster-ouen should neuer be put into water, as this
utould ruin the electrical insulation'
USE STANDARD UTENSITS IN YOUR ROASTER-OVEN
The rectangular shape of the Roaster-oven enables you to use standard cooking
utensils. A Roaster-Ouen Pyrex d,ish set is auailable as an optional accessory. Yolu
_uy lrr" an uncovered prrr"fo" meat, covered pans for vegetables, standard 8-inch
cake and pie tins or a 10 x l4-inch cookie sheet' B

GENERAL COOKING
HINTS...
to mqke your tosk even simpler
Preheoting lhe Roosler-Oven . . .
Most baked foods require that the Roaster-
Oven be preheated. Just set the True-
Temp Control at the proper temperature
giv. en in the cooking instructions, and
wait until the signal light shuts off.
The length of time required for preheat-
ing will vary slightly, dependent upon the
electrical power delivered in your locality
. . . but you can soon determine how long
to allow for preheating. When the light
goes out, place food in the Roaster-Oven.
Cook Food on lood ond lifr Rock
Unless otherwise stated in recipes in this
book, always place food on the Load and
Lift Rack rather than on the bottom of
the Inset Pan. The bottom of the Load
and Lift Rack is raised, allowing a more
even circulation of heat around the food
being cooked. The rack also provides a
convenient method for removing utensils
from the Roaster.
Seldom Remove Roosler-Oven lid
Removing the lid not only slows the
cooking operation by causing loss of heat,
but it retards browning. Insert or remove
dishes quickly when food is put in or
taken out before the roasting period is
completed.
Be Sure Voltoge ls Correcl . . .
Low voltage at the Roaster-Oven outlet
will slow the preheating and lengthen
the cooking period. Voltage should be
110-120 volts, a-c. If in doubt, call your
utilities company. A long extension cord
will have the same effect as incorrect
voltage, so Roaster-Oven should be
plugged directly into a wall outlet.
,ffi,,,
To Sove Precious Time . . .
Start the Roaster-Oven preheating as
soon as you begin the preparation of food.
To Receive Besl Results . . .
Do not connect other appliances to the
same circuit while cooking in the Roaster.
To Worm Dinner Rolls . . .
Place rolls in Roaster-Oven and turn
heat control to 150' or warm on
stored heat after removing your food.
When Preporing Lorge Cuts of Meol
Place meat in any large, shallow pan be-
fore placing in the Roaster-Oven. This
eliminates any smoking of fat and saves
washing the inset pa.n. A shallow pan will
also save clean-up work if used under
foods which are being broiled.
Keeping Deloyed Meols Wcrrm . . .
The True-Temp Control may be set at
150" to keep meals urarm without drying
them out or or-ercooking them. ,Even
after it is disconnected, the Roaster-Oven
will keep food n:arm for 4 to 6 hours if the
Roaster is *'rapped in a heavy blanket.
This makes it especiall-v nice for carrying
hot foods to picnics or to church suppers.
For Shorl-Order Cooking . . .
When rneals need to be prepared in a hurry
. when quick snacks are needed with
practically no warning the Broiler-
Grid is a wonderfully handy attachment
for -vour Roaster-Oven. You can obtain
one from your Westinghouse dealer.

RECIPEIS...F'OR MEATS
Tender cuts of meat are roasted in shallow pans or large dishes, without water. Meat
should be placed fat side up, thus eliminating basting. Meats may be salted before or
after cooking. Flouring a roast is unnecessary. Less tender cuts, such as pot roast, should
be cooked with a small amount of water. If meat is to be used for soups or stews, it may be
covered with rater and cooked very slowly, at about 275o-300o.
Preheored Oven
Preheat R@-{€r to desired temperature (see table below). Place roast in shallow pan or
hrge di+- Add salt and pepper if desired. Roast for required time listed on chart.
Crld or,en
Fleoe rmst (or fowl) in cold Roaster. Set True-Temp Control at temperature listed on
Time Chart for entire roasting period. Allow 20 to 25 minutes additional for Roaster to
heal rrp.
(NO IE: If verv brown roast is desired, preheat Roaster tc 450o, and place roast in Roaster.
After 30 to 40 minutes, reduce temperature to that listed on Time Chart and
continue roasting for necessary additional time. Although you'll get a very brown
roast, this method will usually result in more shrinkage of your meat.)
ROAST WEIGHI
POUNDS
R,OAsTER
TEMPER-
ATUR.E
TEMP. OF
MEAT
THER.'IAOMETER
WHEN DONE
APPROXIXIATE
MINUTES
PER POUND
BEEF
Stonding ribs
Smoller roost 6-8 325"
350' | 140"
j 160"
| 170"
18-20 Rare
22-25 Med.
27-30 Well
Rolled ribs
Smoller roosi 6-8 325"
350" ( t40'
.l t6o"
I t7o.
32 Rare
38 Med.
48 Well
Poi roosl 5-8 325" 150"-170' 25-30
PORt(_FRESH
Loin-Cenler
Ends 3-4
3-4 350' r85' 35-40
45-50
Shoulde-Cushion
Boned, rolled .1-6 350" 185 35-40
40-45
Pork bur 4-6 350' 185 45-50
Fresh hom r0-12 350" 185 30-35
PORK-SMOKED
Hom-Whole
Precooked
Holf
l0-12
to-12
5-6
325"
325'
170"
160'
t70"
25
15
30
Cotiqge butt 2-1 325" 170' 35
Picnic 3-r0 3250 170' 35
IAMB
Leg
Shoulde-rclled $t/z-711
3--t 325" 175"-180" 30-35
40-45
VEAI
Loin
Shoulder-rolled 1rr5-5
5325" 170' 25
40--15

dish
Set
Boked Hom Slice with Rcisin Souce
Purchase a center slice of smoked ham I inch thick. Place in suitable heatproof baking
or pan and pour raisin sauce over, or sprinkle with brown sugar and pineapple juice.
temperature at 375o. Baking time lllhours.
Squce:
I cup seeded roisins,
finely choppedIV2
Add raisins to water and simmer until soft. Add sugar, cook 15 minutes longer. Add lemon
juice. Pour over ham and bake as instructed above. Serves J to 4
Bqrbecued Veol Roost
4-lb. rolled shoulder of veol 2 rublespcrs viregor
Solt I feospoon eele*eed
_Pepper I tubtespoon *gor
/! ,up tomolo coisup l t/z teofoons dr/mustord
Vz cup woter Dosh of coy-nl pepper
I toblespoon Worcestershire souce
Rub roast with salt and pepper. Put in large heatproof dish. combine remaining ingre-
dients and pour over roast. Place meat in cold Roaster. set heat control at 8b0". Baking
time about 3 hours. Serves 6 to 8.
2 cups cold woler
Yz. cup sugor
loblespoons lemon iuice
Beef Pot Roqst
4-lb. rump of beef, rolled ond
tied, or chuck roosl
I teospoon solt 6 medium-size potoloes
Rub meat with salt. Brown in a little fat in fr-ving pan or under Broiler-Grid. place in
heatproof dish with chopped onion, raisins and water. cook at B2bo to Bb0" for 2 hours.
Then add potatoes and book lfuhours longer. Serves 6 to 8.
Ground Beef ond Vegeiobte Cosserole
2 pounds ground beef
!/z leospoon soge
2 leospoons solt
!4 ieospoon pepper
l0 medium-size onions, fried
4 toblespoons fol
3 foblespoons oll-purpose flour
2 cups conned fomoioes
1 smoll onion, chopped
/+ cup roisins
Vz cvp woter
Vz cup milk
6 toblespoons crocker crumbs
2 toblespoons onion, chopped
I /u teospoons solt
Buttered crumbs
Mold beef into medium-size balls and place in bottom of casserole or large heatproof
dish. Season with sage, salt and pepper. over this, place a generous layer of fried onions.
Melt fat in saucepan or skillet, add flour and mix *ell. To this, add the tomatoes and
cook until thickerled. Pour mixture over the onions. Sprinkle buttered crumbs over the
top. Bake at 375o fot tll hours in preheated Roaster or rfuhours from cold oven start.
This casserole serves G to 8.
Meot Loof
I 7z lbs. beef l
Vc lb. veol I ground together
V+ lb. pork )
2 eggs, beoten %teospoon pepper
combine all ingredients. Form into a loaf. place in uncovered heatproof dish or loaf pan
which has been well greased with lard or drippings. place in cold Roaster-oven. set tem_
perature at 375'to 400o. Bake about lllhours. Serves 6 to g.

llelt the lard in frying pan. Add meat and onions. Brown until meat loses its red color.
A{ Tryt:il* ingredients in order listed. Stir to blend. pour into large heatproof dish
and pl,ace in Roaster. set control at z75o and cook for lr/z hours from Jold orr"n start or
lfthours in preheated Roaster. Serves 6.
Stufied Breost of lomb
Have a pocket cut in the end of a 2 to 3-pound breast of lamb and stuff with the following
dressing, lightly mixed:
4 cups slole breod
3 toblespoons chopped onion
4 toblespoons melted butter
4 toblespoons chopped celery
Place in open baking dish. Place in cold Roaster-oven. Set dial at 875., 'Time2fthours.
Serves 4 to 6.
FISH AND FOvyL
Roqst Chicken or Duck
clean, salt inside and stuff rvith your favorite stuffing. If duck is stuffed, sage and onion
stuffing, apple stuffing or orange stuffing are especially nice. place chicken'or duck in
uncoYered pan. Place on inset rack. Place in preheated 350' Roaster-Oven. Allow B0 to
35 minutes per pound. weigh chicken or duck after it has been stuffed.
Spcghefti ond Meot
2 foblespoons fol
Vz po.nd ground beef
I srnoll onion, finely
chopped
I orp cotsup
Stondord Dressing
-\llorv 1 cup dressing for each pound of bird.
4 cups breod cubes, Vz inch size
Yz cup chopped onion
Vz cup chopped celery
4 loblespoons bufter or
morgorine
lVz cups tomoto iuice
I teospoon soh
7+ leospoon pepper
I cup broken, uncooked
spoghetti
leospoon soge
feospoon soll
leospoon pepper
cup woter
teospoon solf
leospoon block pepper
teospoon soge or poultry
seosoning
Woter or chicken broth to moisten
Vz
I
%
I
Brown the bread cubes, onion and celen' in butter until lightly brorvned. Add all other
ingredients' Fclr variations add 1 cup nri -"n,=, mushroorns or ovsters. Double recipe if
more dressirrg is desired or make three tir'es the amou't for stuffing a turkey.
Roost Turkey
Clea'and stuff turkel,using fa'orite dressi'g recipe. prace turkey o'rack in inset pan of
prche:rted 1J25" Roaster-o'en. Turkel. *uy b" g."o.ed o.,e.uith unsalted cooking fat if
desired. I)o not add *'ater. Roarst turkey'at zz}" if turkey weighs frorn g to 12 pounds,
allou'ing ?0 nrinutes per pou'd roasti'g time. Baste the turkey *ltn d.ippr.rg. trvo or three
times u.hile roasting.
l
ii,
il
I
%
I

Roosl lurkey cccording to followlng toble:
Oven
Weight*
8 ro l0
lO to 12
Ovcn
Temperolure
325"
325"
Cooking
Time-
Hours
3 ro 3Vz
3Vz to 4
* The oven weight of o stuffed, dressed iurkey opproximoles lhe purchose weighl,
Cut chicken into serving pieces. Dredge with flour, which has been seasoned with salt
and pepper. Brown chicken thoroughly in lard or shortening in a skillet on medium-high
heat. When chicken is browned, place it.in a large heatproof dish. Make gravy from the
drippings in the skillet, using flour and milk. Add mushrooms if desired. Pour gravy over
the chicken and cook at 350'for I-ll hours. Serves 4 to 6.
Fried Chicken b lo Morylond
Chicken Cosserole
2Vz lo 3-pound chicken
Flour
Solt
Pepper
1 frying chicken
I .gg, beolen
2 ioblespoons cold woler
5 cups finely cubed breod
3 toblespoons copers
I toblespoon solt
4 toblespoons porsley
l-8-oz. pockoge of noodles
1-7-oz. con of tunor floked
I No. 2 con condensed
mushroom soup
Lord or shorlening
Milk
Smoll con sliced mushrooms (if
desired)
Solt ond pepper
Flour
3/t to 1 cup fot
Vz cup melted butter
3 toblespoons chopped celery
I toblespoon powdered soge
I leospoon pepper
I leospoon soh
I toblespoon butter
2 leospoons pimienlo, cut fine
l-8-oz. con mushrooms
Cut chicken into pieces for frying. Dip each piece in beaten egg which has been mixed
with water. Roll in a mixture of salt, pepper and flour. Preheat Roaster to 450". Browrr
chicken iri hot fat in large enamel inset pan, with Roaster covered. Reset True-Temp
Control to 250o, add rh cup water and steam 45 minutes to I hour or until chicken is tender.
srufied Boked Fish
Black bass, bluefish, cod, ffounder, perch, trout and pii<e are lean fish and should be
larded before baking. "Larding" means inserting narrow strips of fat, salt pork or bacon,
into gashes made at intervals along the sides of lean fish before baking. Bacon strips may be
placed over the fish, if you prefer. Mackerel and whitefrsh are fat and need not be larded.
Ask your butcher to clean and bone the 6sh. Stuff with the following stuffing:
2 smoll onions, finely chopped
Mix all ingredients together thoroughly. Stuff eye sockets with a ripe, stuffed olive cut
in half. Preheat Roaster to 375'. Place fish in shallow pan, bake 20 minutes per pound.
Tunq Fish ond Noodle Cosserole
I cup corn flokes, crushed
Cook noodles in boiling salted water for 20 minutes, then drain off water. Add other ingre-
dients in order given. Place in large heatproof dish and cook at 400'for 30 to 40 minutes
in preheated Roaster. Serves 6.

VEGETABLES
VEGETABIE Time when storting
in Roqsler preheoted
to 350 to 4OOo
Amounl of hot,
solted woler
odded
Beons-boked.
Beeis-liced. .
Corrots-sliced.
Onions-smoll. .
Porsnips. , .
Poiqtoes-white-steomed. . . . ..
Pololoes-sweet-steomed., . . . .
Pototoes-boked,,,...
Squosh-ummer
Turnips or Rutobogos.
5-6 hours
45-60 minutes
45-60 minutes
30-45 minutes
45-60 minutes
45-60 minutes
35-45 minutes
l_lLl hours
45-60 minutes
20-30 minutes
45-60 minutes
See reclpe
rh, cup
rA cup
%.up
%, cup
% cup
% cup
None
No water except
what clings when
washing
1l c:up
rA cup
t
' Butlered Cqrrots cnd Celery
4 to 5 medium-size corrots
lVz cups celery, cut crosswise in
2-inch pieces
2 cups uncooked beels,
sliced thin or cubed
Yz cvp sugor
2 toblespoons flour
6 medium-size pototoes
2 toblespoons butter
|/z cup woler
I leospoon solt
2 toblespoons butter
Vz cup vinegor
/z leospoon solt
!Z cup woler
2 toblespoons bulter
2 loblespoons flour
I 7z teospoons soll
t/+ cup butter
Solt ond pepper to loste
W cup diced green pepper
\\'ash and scrape the carrots, cut in lengthwise quarters or eighths. Mix with celery in
casserole or small heatproof dish. Add water, salt and butter. Coverand cook in preheated
350" Roaster for 50-60 minutes. Serves 6.
Hqrvord Beets
Place peeled, sliced beets in covered heatproof dish. Mix sugar, flour, salt, water and vinegar
together until well blended. Pour over the beets, dot with butter. Cover. Cook for I hour
at 350" from cold start or 45 minutes if Roaster is preheated. Serves 6.
Scolloped Pototoes
2 cups milk
Peel potatoes and slice medium thin. Place in small heatproof dish. Melt butter in sauce-
pan over medium heat. Add flour. Stir until smooth. Add salt and milk, stirring constantly
until thickened. Remove from heat and pour over potatoes. Bake in uncovered dish for
I hour in preheated, 375o Roaster-Oven. Serves 6. For variation, )l cup cheese may be
added to white sauce shortly before removing from heat.
Steqmed Rice
Put 1 cup of uncooked washed rice in small, covered heatproof dish. Add 2rlcups of water
and 1 teaspoon of salt and bake lr/2 hours at 375o' Serves 6'
Tomcrloes Bohlme
1 No. 2Vz con tomoloes
Vz to 1 cup diced celery
I lorge onion, chopped
Buttered crocker crumbs
NIix together and pour into greased casserole. Cover with buttered crumbs; bake in small,
uncovered heatproof dish. A No. 2 can of corn is excellent when added to this recipe,
especially if serving a large group. Bake at 375'about t hour. Serves 6 to 8.

I
SOUPS
CHOWDERS
For all soups and chowders, we advise the use of a 4-quart utensil set
directly on bottom of enamel inset pan, unless made in very large quantities,
then prepare soup in inset Pan.
Gorn Ghowder
2 thin slices soll pork I quort hol milk
2 smoll onions, chopped I teospoon soll
3 cups pofotoes, diced 7z teospoon pePper
I quori boiling woter 2 loblespoons butter
1 No. 2 con corn or 2 cups fresh 2 ioblespoons flour
corn PoPriko
Preheat Roaster to 400'with utensil or inset pan in place. Fry pork in the pan until almost
crisp. Add onions and brown slightly. Add potatoes, boiling water; cover and cook until
potatoes are tender (30 to 40 minutes). Add corn, hot milk, seasonings and butter. Thicken
with paste made of flour moistenedwith Yt cup cold water. Cook about 10 minutes more.
Serves 6 to 8.
Mulligorcrwny Soup
Preheat the Roaster to 450'with utensil or inset pan in place. Brown the chicken, apple
and vegetables (except parsley and tomato) in the fat. Add remaining ingredients. Reset
temperature control to 350o and cook t hour. Strain, reserving chicken. Rub vegetables
through a sieve. Add chicken, season. Serves 6 to 8-
Vegeloble Soup Vz heod cobboge (shredded)
2 onions, diced
I No. 2 ccn tomotoes
I smoll con vocuum pock corn
'l cup uncooked chicken, diced
1 opple, sliced thin
'l smoll onion, sliced
Yt cup diced corrot
Vt cup diced celery
Vt cup minced green pePPer
Vn cup fol
V+ cup flour
2 cups diced pototo
1 cup diced celery
I cup diced corrol
2 toblespoons minced PorsleY
I teospoon curry powder
4 cloves
I cup tomoto pulp
I quort woter or slock
I leospoon solt
!/z leospoon pepper
I cup cooked rice
2 toblespoons lord or suet
2 pounds ground beef
2 quorts hot woler or leflover siock
7z leosPoon PePPer
V+ cuP rice or borleY
l/z leospoons soh
Preheat the Roaster to 450" with the utensil or inset pan in place' Melt the suet or lard
and brown the meat. Add the water, cover, allow the mixture to come to a full rolling
boil, add vegetables. Allow to come to a boil again. Add rice and seasonings' Reset tem'
perature to 350o and cook lTlhours. This soup is a meal in itself. Serves 10 to 12.
t0