Nesco Oven 18 Qt ROASTER OVEN User Manual

62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 1  
R
O
AST  
COOK  
B
AKE  
SLO  
300  
W COOK  
250  
350  
STEAM  
400  
450  
1
8
200  
Qt.  
Roaster Oven  
18-Qt. ROASTER OVEN  
USE/CARE AND RECIPE GUIDE  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 2  
HEATWELL and BODY. The sides of the 18-Qt. Roaster  
Oven contain the exclusive CIRCLE OF HEAT® element for  
even, moist cooking, plus the added advantages of thick  
insulation and a full-range automatic oven temperature  
control. NEVER PLACE FOOD OR WATER DIRECTLY  
IN THE HEATWELL.  
Introduction  
Get To Know Your 18-Qt. NESCO Roaster Oven  
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.  
COVER. Heavy gauge high-profile aluminum Cover is  
designed to control heat and moisture efficiently. Two vent-  
holes are provided to allow just the right amount of moisture  
to escape during cooking. During the cooking process, steam  
will accumulate inside the cookwell. Always stand to the side  
when removing the lid, and tilt the cover away to divert  
escaping steam.  
AUTOMATIC TEMPERATURE CONTROL. Regulates  
cooking temperature to maintain the dial setting in the  
Roaster interior.  
Take a few minutes to read through this Guide. You’ll find out  
how to better use the Roaster Oven. And you’ll find a selection  
of healthful and fun recipes – all carefully tried and tested for  
your enjoyment.  
RACK. A chrome-plated steel or non-stick Rack provides  
cooking flexibility. The Rack fits into the Cookwell and has  
convenient lift-out handles.  
SIGNAL LIGHT. The glow of the light indicates the Roaster  
is heating. When the desired temperature is reached, signal  
light goes out. It goes off and on during cooking indicating  
that the temperature is automatically maintained.  
The NESCO Roaster Ovens have a long tradition in family  
home cooking, beginning the the 1930s. 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.  
COOKWELL. The porcelain enamel or non-stick Cookwell  
has a full 18-Qt. capacity. It is removable for easy cleanup in  
the dishwasher or sink, or for food storage in the refrigerator.  
TEMPERATURE GUIDE. The conveniently placed guide  
gives recommended temperatures for commonly roasted foods.  
In a short time, you will see the many ways to use your  
18-Qt. Roaster Oven. Its portability makes it a movable main  
cooking appliance at some times, and a valued  
Cover  
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. Whenever 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 and good tasting foods are yours because of NESCO’s  
special CIRCLE OF HEAT® construction. You will taste the  
difference the very first time you use the Roaster Oven.  
Cookwell  
Temperature  
Guide  
ST  
A
RO  
E
K
B
A
K
O
O
C
0
35  
AM  
TE  
300  
S
K
0
O
25  
O
C
W
O
SL  
400  
Automatic  
Temperature  
Control  
450  
0
20  
Rack  
Roaster Oven  
Qt.  
8
1
Signal Light  
Heatwell  
and Body  
So, start cooking with NESCO. Explore all the ways to get the  
most out of this special home cooking appliance.  
18-Qt. Roaster Oven  
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 3  
How To Use And Care For  
To Operate Your Roaster Oven  
Care And Cleaning  
Your 18-Qt. NESCO Roaster Oven  
BEFORE USING FOR THE FIRST TIME  
1. After the NESCO Roaster Oven has cooled, remove Cover,  
Rack (if used) and Cookwell. Wash Rack and Cookwell  
in warm sudsy water or place in the dishwasher.  
CAUTION: Do not put Cover in the dishwasher.  
2. PORCELAIN ENAMEL COOKWELL has a strong finish and  
provides easy cleaning and years of use. It will not stain and  
stays 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 film on surface)  
may be removed with household vinegar or non-abrasive  
cleansers.  
3. 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 finish. With  
continued use, the discoloration will become less noticeable.  
4. Cooked-on food may be removed by using a non-abrasive  
cleaning pad and a non-abrasive cleanser, such as Soft  
Scrub® or Bon Ami®. Do not use abrasive cleansers or steel  
wool as the finish may scratch. HINT: To easily remove  
baked-on food residue, place Cookwell in Heatwell; then fill  
Cookwell with hot water. Cover and heat at 350°F for 30  
minutes. Turn off and allow to cool completely. Wash  
Cookwell as directed above.  
1. Place the Cookwell into the Heatwell. Always use the  
Cookwell for food. NEVER PLACE FOOD OR  
WATER DIRECTLY IN THE HEATWELL.  
2. Preheating is recommended. To preheat, place the  
Cookwell into the Heatwell and cover. Be sure the  
temperature control is turned to the lowest setting, and  
plug the cord into the 120 volt AC outlet. Set the  
temperature control to desired temperature. Preheat 20  
minutes or until red signal light goes off. Carefully, using  
hot pads, add food to the Cookwell.  
1. Unpack your NESCO Roaster Oven completely. Remove  
the Cookwell and remove all packing materials and  
information labels. Place the Roaster Oven in a  
well-ventilated area on a heat resistant surface.  
Set the temperature control dial to its minimum setting.  
Plug the cord into a 120 volt AC outlet, set the control  
dial to its maximum setting 450°F. Operate the Roaster  
Oven empty (without the Cookwell and Cover) for about  
60 minutes, or until any odor or smoke disappears. Some  
smoke and odor is a normal part of “curing” the heating  
element, and will not occur while cooking. When curing  
is completed, turn the temperature control to its lowest  
setting, unplug the unit, and allow it to cool.  
3. The Rack may be used for baking or fat-free roasting.  
Other foods, such as meats, 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 Off. 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 lowest setting  
and unplug the cord from the 120 volt AC outlet. Allow  
the Roaster Oven to cool, and clean as recommended .  
NOTE: COOKWELL, BODY, COVER AND  
2. Wash the Cover, Cookwell and Rack in warm, sudsy water.  
Rinse and dry. See “Care and Cleaning” section for  
complete cleaning instructions.  
ACCUMULATED STEAM WILL BE HOT. USE  
CAUTION, AND HOT PADS, TO LIFT COVER OR  
REMOVE COOKWELL FROM HEATWELL.  
The Roaster Oven Cookwell is easily removed after cooking for clean up.  
5. 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.  
Just wash it in warm sudsy water or place in the dishwasher.  
18-Qt. Roaster Oven  
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BAKE  
STEAM  
Helpful Hints  
ROASTER OVEN SHOULD ALWAYS  
BE PREHEATED FOR 20 MINUTES.  
• Use the baking rack to place casserole dishes and baking  
pans on during cooking time. This will allow for more  
even baking.  
• No fat is used when steaming, so it’s an easy way to cook  
tasty and nutritious low calorie foods.  
• Two loaf pans will fit into the Cookwell. A meat and a  
vegetable, or two loaves of bread, may be baked at the  
same time.  
• Cover the baking Rack with aluminum foil and use as a  
baking sheet.  
• Most 1 & 2 Qt. casserole dishes, 9-inch pie plates, and most  
9x13 baking pans will fit into the Cookwell. Place dish on  
baking rack for more even baking.  
• Three 1-1/2 Qt. pans fit into the Cookwell. Ideal for  
preparing meat, vegetables and potatoes at the same time.  
When baking bread, either one or two loaf pans are  
recommended.  
ROAST  
SLOW COOK  
• Roasting meat in your NESCO Roaster Oven keeps it moist  
and tender. For additional browning, you can add 1/2 Tsp.  
browning sauce to oil or margarine and brush over skin  
before roasting.  
• When slow cooking, heat is very gradual. This allows a very  
slow simmer, which is aided by keeping the Cover on; 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 200°F to 250°F.  
• 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.  
• Simmering less tender cuts of meat will make them very  
tender. Adding a gravy or sauce will make them extra  
flavorful.  
• To sear meat, Preheat Roaster Oven at 450°F. Add  
margarine, Cover, then sear meat for 10 to 15 minutes per  
side until lightly browned. Stir ground meat once. Time will  
vary depending on the quantity of meat.  
• Alternative browning method for self-basting turkeys: Follow  
recipe directions with these exceptions: Preheat NESCO  
Roaster Oven and set temperature at 400°F. Roast turkey at  
400°F for the first hour. Reduce heat to 350°F using time in  
recipe, 13 to 18 minutes per pound. During the last hour of  
roasting, remove all juice from Cookwell and return  
temperature to 400°F.  
• Remember, little moisture escapes during slow cooking, so  
add additional liquid sparingly.  
• Convenience foods can be baked in the Roaster Oven.  
Follow package directions.  
The Automatic  
Temperature Control  
provides a wide range  
of temperature settings  
which allow you to slow  
cook, cook, roast, bake,  
steam – as well as sear  
and brown foods.  
ROAST  
COOK  
BAKE  
350  
300  
SLOW COOK  
250  
STEAM  
400  
200  
450  
COOK  
• Cut-up meats and vegetables should be of uniform size  
pieces.  
• Remember, little moisture escapes during slow cooking so  
add additional liquid sparingly.  
18-Qt. Roaster Oven  
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 5  
R O A S T C H A R T  
Preheat Roaster Oven to roasting temperature before adding meat. Minutes per pound are ONLY A GUIDE. Set meat on Rack in Preheated Cookwell.  
Avg. Weight  
In Pounds  
3-1/2 to 4  
4 to 6  
3 to 5  
4 to 6  
Temp. Setting  
Preheat/Roast  
350/300°F  
350/300°F  
350/350°F  
Approximate  
Meat  
Minutes Per Pound  
15 to 20 medium-well  
15 to 22 medium-well  
20 to 25 rare-medium  
20 to 25 rare-medium  
8 to 12 rare-medium  
BEEF  
Corned Beef  
Pot Roast, boneless  
Sirloin Tip  
Standing Rump  
Tenderloin  
350/325°F  
450/450°F  
3-1/2 to 4  
Leg, Sirloin  
Shoulder, boneless  
5 to 8  
3 to 4  
400/350°F  
400/350°F  
25 to 30 medium-well  
25 to 30 medium-well  
LAMB  
PORK  
Chops, center cut 1 inch  
Loin Roast, center  
Shoulder rolled  
4 to 5  
3 to 5  
4 to 6  
8 to 10  
450/325°F  
400/350°F  
400/350°F  
250/250°F  
15 to 20 well  
25 to 30 well  
35 to 40 well  
15 to 20 medium-well  
Ribs, lean country  
Precook to tender; finish in 450°F. Roaster Oven or on outdoor grill.  
Ham, bone in, shankless  
Ham, boneless  
Ham, precooked  
10 to 15  
8 to 12  
5 to 10  
350/350°F  
350/325°F  
350/325°F  
20 to 25 well  
15 to 20 well  
13 to 28 heated  
SMOKED PORK  
Loin  
Shoulder, bone  
4 to 6  
3 to 5  
350/325°F  
350/325°F  
30 to 35 well  
30 to 35 well  
VEAL  
Chicken, pieces  
Chicken, whole  
Cornish Hens (4)  
Duck  
Turkey, prebasted  
Turkey, prebasted  
Turkey, whole fresh  
6 to 8  
400/375°F  
400/375°F  
450/450°F  
450/425°F  
400/350/400°F  
400/350/400°F  
400/350/400°F  
8 to 10 well  
13 to 18 well  
15 to 20 well  
20 to 25 well  
12 to 17 well  
13 to 18 well  
15 to 20 well  
POULTRY  
3-1/2 to 5  
3-1/2 to 4-1/2  
4 to 5  
10 to 14  
14 to 20  
10 to 14  
*To obtain additional browning on poultry, mix 1/4 Cup melted margarine with 1 Tsp. browning sauce; brush evenly over skin before roasting.  
*For crisper skin, baste, then remove liquid during roasting. *Roast turkeys at 400°F. for first and last hour; roast at 350°F. for remaining time.  
18-Qt. Roaster Oven  
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B A K E C H A R T  
Preheat 18-Qt. Roaster Oven for 20 minutes. Place bake pan on Rack; set Rack in preheated Cookwell.  
Temperature  
Bake Time  
In Minutes  
15 to 20  
13 to 15  
25 to 35  
Type of Food  
Baking Powder Biscuits  
Refrigerated Quick Rolls  
Muffins  
Size of Bake Pan  
Bake Sheet  
Bake Sheet  
Setting  
425°F  
375°F  
425°F  
400°F  
400°F  
12 Cup  
Quick Bread  
Yeast Bread  
9x5-inch Loaf Pan  
9x5-inch Loaf Pan  
65 to 75  
40 to 45  
Yeast Rolls  
Cookies  
Cupcakes  
Package Cake  
Scratch Cake  
Bake Sheet  
Bake Sheet  
12 Cup  
9x13-inch  
9x13-inch  
400°F  
375°F  
375°F  
375°F  
350°F  
25 to 30  
11 to 13  
20 to 25  
30 to 35  
40 to 45  
Brownies  
9x13-inch  
9x13-inch  
9x5-inch  
9-inch  
9-inch Pie Plate  
350°F  
375°F  
375°F  
400°F  
425°F  
25 to 30  
25 to 30  
55 to 60  
55 to 65  
60 to 65  
Bar Cookies  
Pound Cake  
Cheesecake  
Fruit Pie  
Custard Pie  
Pastry Shell  
Pizza (9-inch)  
Baking Potatoes  
Sweet Potatoes  
9-inch Pie Plate  
9-inch  
On Rack  
On Rack  
On Rack  
400°F  
425°F  
425°F  
400°F  
400°F  
55 to 65  
10 to 13  
20 to 25  
60 to 70  
55 to 65  
Scalloped Potatoes  
Winter Squash  
2 Qt. Casserole  
350°F  
75 to 90  
(Butternut, Buttercup, Acorn)  
Baked Apples  
On Rack  
Custard Cups  
400°F  
350°F  
45 to 60  
35 to 45  
18-Qt. Roaster Oven  
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 7  
R O A S T  
Roast Turkey  
Wild Rice and Fruit Dressing  
1
(15 to18 Lb.) Whole fresh turkey  
1/4 Cup Margarine  
1/4 Cup Margarine, melted  
2
2
3
2
1
1
2
1
1
1
Medium Onions, chopped  
Stalks Celery, thinly sliced  
Cups Dry bread cubes  
Cubs Cooked wild rice  
Can (15-1/2 Oz.) Pineapple tidbits, undrained  
Can (11 Oz.) Mandarin orange segments, drained  
Large Baking apples, cored, seeded, coarsely chopped  
Cup Turkey drippings or chicken broth  
Tsp. Sage  
2
1
2
1
Tsp. Browning sauce (Kitchen Bouquet)  
Tbsp. Chopped parsley  
Tsp. Poultry seasoning  
Tsp. Paprika  
Preheat Roaster Oven to 400°F.  
Place turkey on Rack. Combine margarine and browning sauce; brush evenly over turkey.  
Sprinkle on seasonings.  
Set Rack in preheated Cookwell. Cover; roast turkey 13-18 minutes per pound at 350°F. (or  
until internal temperature reaches 180° on meat thermometer).  
For additional browning, see Roasting Chart on Page 5.  
For stuffed turkey, add 30 minutes to the roasting time.  
Turkey may be held at 200°F until ready to serve.  
Serves 12 to 14.  
Tsp. Marjoram  
1/2 Tsp. Thyme  
Salt and ground black pepper, to taste  
Preheat Roaster Oven to 350°F.  
Melt margarine in large frying pan over medium heat. Add vegetables; cook until tender. Add  
bread cubes; rice; then remaining ingredients. Stir until well mixed. Spoon into 9x13-inch  
baking pan.  
Place pan on Rack. Set Rack into preheated Cookwell. Cover; bake 50 to 60 minutes or until  
center is set.  
Serves 12 to 14.  
18-Qt. Roaster Oven  
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62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 8  
R O A S T  
Roast Ham  
Country BBQ Ribs  
1
3
3
1
(13 to 15 Lb.) Boneless ham  
Cups White soda  
Cups Orange juice  
20 to 22 Lb. Country-style lean ribs  
3 Large Onions, chopped  
4 Bay leaves  
Hot water to cover ribs  
1 Quart Ketchup  
Tsp. Pumpkin pie spice  
Raisin Sauce, to serve (See next recipe on this page)  
1/2 Cup Lemon juice  
Preheat Roaster Oven to 300°F.  
1/2 Cup Brown sugar, firmly packed  
1-1/2 Tbsp. Celery seeds  
1 Tbsp. Italian herb seasoning  
1 to 2 Cloves Garlic, minced  
Place ham, fat side up, on Rack. Set Rack in preheated Cookwell. Add White soda, juice and  
spice. Cover; roast 2-1/2 to 3 hours, basting ham each half hour, or until internal temperature  
reaches 170°F. on meat thermometer.  
Serve with Raisin Sauce.  
To hold: Reduce temperature to 200°F and hold up to 1 hour.  
Serves 25 to 30.  
Preheat Roaster Oven at 400°F.  
Set Rack in preheated Cookwell. Arrange meat on Rack. Add onion, bay leaves, and enough  
water to cover meat. Cover, roast for 2-1/4 to 2-1/2 hours or until meat is tender.  
Meanwhile, combine sauce ingredients in large saucepan; stir to blend. Cover; simmer 45 to  
60 minutes or until sauce thickens and flavors blend. Remove from heat; set aside.  
Carefully lift Rack out onto large tray with sides. Remove Cookwell; slowly pour out and  
discard hot water. Clean Cookwell.  
Set Cookwell into Heatwell. Cover; preheat to 400°F. Dip meat into BBQ sauce. Set on Rack in  
preheated Cookwell. Cover; roast 40 to 60 minutes or until sauce is set and edges begin to brown.  
To hold: Reduce temperature to 250°F and hold up to 1 hour.  
Serves 25.  
Raisin Sauce  
Jar (10 Oz.) Apple jelly  
Can (8 Oz.) Crushed pineapple, undrained  
1/4 Cup Honey  
1
1
1
Cup Seedless raisins  
Combine ingredients in medium saucepan. Cook over medium heat until sauce comes to a  
boil, stirring constantly. Pour into 9x5-inch loaf pan. Place pan on end of Rack next to ham  
roast to keep sauce hot.  
Makes approximately 1-1/2 Cups.  
18-Qt. Roaster Oven  
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R O A S T  
Meatballs  
Roast Beef  
5
2
4
Lb. Lean ground beef  
Pkg. (1-1/4 Oz.) Dry onion soup mix  
Large Eggs  
2
(4-1/2 to 5 Lb. ea.) Beef Sirloin tip roasts  
1/4 Cup Cider vinegar  
1
1
1/2 Tsp. Dry mustard  
1/2 Tsp. Ground black pepper  
Pkg. (1-1/4 Oz.) Dry onion soup mix  
Tbsp. Italian herb seasoning  
Preheat Roaster Oven to 425°F.  
Combine all ingredients; stir until well mixed. Form into 1-inch meatballs. Place meatballs  
into preheated Cookwell. Cover; bake 30 to 45 minutes. Stir occasionally to brown all sides of  
meatballs.  
Preheat Roaster Oven to 400°F.  
Makes approximately 200 meatballs.  
Brush vinegar evenly over roasts. Combine soup and seasonings; rub over meat. Place meats  
on Rack. Set Rack in preheated Cookwell. Cover; roast 20 to 25 minutes per pound or until  
internal temperature reaches 150°F on meat thermometer. Skim fat from meat drippings;  
discard fat. Pour drippings over meat before serving.  
Cocktail Meatballs  
1/2 Recipe Meatballs, cooked (from above)  
Serves 25.  
1
1
1
Jar (18 Oz.) Grape jelly  
Jar (16 Oz.) Chili Sauce  
Pkg. (1-1/4 Oz.) Brown gravy mix.  
Preheat Roaster Oven to 325°F.  
Place meatballs in Cookwell; add sauce ingredients. Stir. Cover; cook 45 to 60 minutes or  
until hot and bubbly.  
To hold: Reduce temperature to 250°F. to hold for several hours and during serving.  
Makes approximately 100 meatballs.  
18-Qt. Roaster Oven  
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R O A S T  
NOTES  
Swiss Steak  
12 Lb. Thick round steak, cut into 50 pieces  
4
1
1
2
1
2
1
2
Cups All purpose flour  
Tbsp. Black pepper  
Tbsp. Italian herb seasoning  
Tsp. Grated lemon peal  
Lb. Butter or margarine  
Pkg. (1-1/4 Oz. ea.) Dry onion soup mix, divided  
Quart Beef broth  
Cans (29 Oz. ea.) Whole tomatoes, cut up  
1/4 Cup Cornstarch, to thicken  
1/2 Cup Cold water  
Preheat Roaster Oven to 350°F.  
Pound meat to tenderize. Combine flour, pepper, seasoning and lemon peel in flat bowl.  
Dredge meat. Brown meat in melted butter in large frying pans over medium-high heat. Place  
meat in layers in preheated Cookwell; divide soup mix and sprinkle over each layer of meat.  
Cover; roast 1 hour. Reduce temperature to 250°F. Add broth and tomatoes; stir gently to  
cover meat. Cover; slow cook 4 to 5 hours or until tender. Thicken juice with mixture of  
cornstarch and 1/2 Cup cold water.  
Serves 50.  
18-Qt. Roaster Oven  
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C O O K I N G F O R  
A
G R O U P  
Creamy Herb Pasta  
Spaghetti with Meatballs and Sauce  
3
Lb. Wide egg noodles, cooked, drained  
Cups Half and Half  
Cups Milk  
Pkg. (8 Oz. ea.) Cream cheese, softened, cut into cubes  
Cup Butter or margarine, room temperature  
Tbsp. All purpose flour  
1
Recipe Meatballs, cooked (from page 9)  
Lb. Spaghetti noodles  
Tbsp. Salt  
2
2
4
1
2
8
3
6
Tbsp. Vegetable oil  
1/2 Cup Butter or margarine, melted  
Fresh grated Parmesan cheese  
1/2 Cup Chopped parsley  
1/4 Cup Chopped chives  
Sauce:  
1 to 2 Tbsp. Italian herb seasoning  
Salt and pepper to taste  
4
4
4
1
Cans (29 Oz. ea.) Stewed tomatoes  
Cans (29 Oz. ea.) Tomato puree  
Cans (12 Oz. ea.) Tomato paste  
Large Onion, finely diced  
Preheat Roaster Oven to 350°F.  
Combine all ingredients in Cookwell; stir gently until well mixed. Cover; bake 45 to 60  
minutes or until set.  
To hold: Reduce temperature to 250°F. add milk if pasta begins to dry.  
1/2 Cup Granulated sugar  
1/2 Cup Italian herb seasoning  
1
Tbsp. Salt  
Serves 25.  
Preheat Roaster Oven to 350°F.  
Combine all sauce ingredients in Cookwell; stir until well mixed. Cover; cook 2-1/2 to 3  
hours or until thick.  
Add cooked meatballs; stir until covered with sauce. Reduce temperature to 300°F. Cover;  
cook 45 to 60 minutes or until meat is heated through.  
Cook noodles in hot boiling water in three large pots. Add 1 Tbsp. salt and 2 Tbsp. oil to each  
pot. Stir noodles gently during cooking. Drain; toss with melted margarine. Serve immediately  
with hot sauce and meatballs; sprinkle on Parmesan cheese.  
Serves 50.  
18-Qt. Roaster Oven  
11  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 12  
C O O K I N G F O R  
A
G R O U P  
Baked Eggs Scrambled  
Irish Stew Casserole  
54 Large Eggs  
1/4 Cup Butter or margarine  
1
1
Pint Sour cream or plain low-fat yogurt  
Cup All purpose flour  
2
1
7
1
Cups All purpose flour  
Tsp. Black pepper  
Lb. Boneless lamb, cut into cubes  
Small Cabbage, shredded  
Salt and pepper, to taste  
Can (10-3/4 Oz.) Cheddar soup  
1
1/2 Cup Milk  
1/4 Cup Chopped parsley  
14 Large Red potatoes, peeled, cubed  
14 Large Carrots, peeled, thickly sliced  
Optional: Crumbled cooked bacon, sliced mushrooms, diced ham,  
diced red and green peppers  
8
6
4
2
2
Stalks Celery, thickly sliced  
Medium Parsnips, peeled, thickly sliced  
Large Onions, quartered  
Cups Beef broth  
Remove Cookwell. Preheat covered Heatwell to 325°F.  
Combine eggs, sour cream, flour, salt and pepper in Cookwell; whisk until blended.  
Set Cookwell into preheated Heatwell. Cover; bake 25 minutes. Add optional ingredients.  
Gently stir eggs once, stirring outside cooked portion into center. Combine soup and milk; stir  
until smooth. Spoon soup mixture over eggs; sprinkle on parsley. Cover; bake 30 to 45 minutes  
or until set.  
To hold: Reduce temperature to 225°F to hold for 1 hour and during serving. To keep  
eggs moist after top half is served, an additional can of soup and milk may be mixed,  
warmed and spooned over remaining eggs.  
Tbsp. Worcestershire sauce  
1/4 Cup Cornstarch, to thicken  
Preheat Roaster Oven to 450°F.  
Place butter in preheated Cookwell. Cover; cook until butter melts. Combine flour and  
pepper; dredge meat. Place meat in Cookwell; stir. Cover; cook meat 15 to 20 minutes or until  
browned. Add vegetables. Cover; reduce temperature to 250°F. Slow cook 1-1/2 to 2 hours or  
until meat and vegetables are tender. Add half the broth and Worcestershire sauce. Combine  
remaining broth and cornstarch; whisk until smooth. Stir into stew. Cover; slow cook 30 minutes  
or until thickened, stirring once. Ladle into bowls to serve.  
Serves 50.  
Serves 25.  
18-Qt. Roaster Oven  
12  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 13  
C O O K I N G F O R  
A
G R O U P  
Shredded Potatoes  
Baked Beans  
4
Lb. Frozen hash brown potatoes  
1 Lb. Dried Great Northern navy beans  
1 Lb. Dried pinto or brown beans  
1 Lb. Dried black-eyed peas  
2-1/2 Cups Milk  
1
2
2
4
Pint Sour cream  
Cups Grated Cheddar or Swiss cheese  
Cans (10-3/4 Oz. ea.) Cream of Celery soup  
Green onions, thinly sliced  
6
2
1
1
Cups Hot water  
Cups Dark molasses  
Cup Cider vinegar  
Cup Brown sugar  
1/4 Cup Chopped parsley  
1 Tbsp. Italian herb seasoning  
Salt and pepper, to taste  
1 Lb. Thick-sliced bacon, cut up  
2 Large Onions, diced  
2 Tbsp. Mustard  
Remove Cookwell. Preheat covered Heatwell to 350°F.  
Combine all ingredients in Cookwell; stir until well mixed. Set Cookwell into preheated  
Heatwell. Cover; bake 1-1/2 hours or until center is set. Gently stir edge into center once halfway  
through baking time.  
1 Cup Ketchup  
Add beans to unheated Cookwell; cover with 4 quarts hot water. Let stand several hours or  
overnight; drain.  
Preheat Roaster Oven to 300°F.  
To hold: Reduce temperature to 200°F. Pour 1 cup milk over top if potatoes begin to dry.  
Serves 25.  
Add remaining ingredients, except ketchup, to beans. Stir in 6 Cups hot water. Cover; bake 2  
hours or until beans are tender. Reduce temperature to 250°F. Stir; cover and bake 5 hours. Stir  
in ketchup; cover and bake 1 hour.  
To hold: reduce temperature to 200°F. Add hot water or tomato juice if beans begin to dry.  
Serves 25. Recipe may easily be doubled to serve 50.  
Parmesan Potatoes  
12 Large Baking potatoes (approximately 6 Lb.)  
1/2 Cup All purpose flour  
1/2 Cup Grated Parmesan cheese  
2 Tbsp. Chopped parsley  
Salt and ground black pepper, to taste  
2/3 Cup Butter or margarine, melted  
Preheat Roaster Oven to 375°F.  
Peel potatoes; cut in half lengthwise. Combine flour, cheese, parsley, salt and pepper; stir until  
blended. Dip potatoes in melted butter, then in dry mixture to coat.  
Arrange potatoes on Rack. Set Rack in preheated Cookwell. Cover; bake 1-1/2 to 2 hours or  
until done.  
Serves 16-20.  
18-Qt. Roaster Oven  
13  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 14  
C O O K I N G F O R  
A
G R O U P  
Hot Turkey and Cranberry Salad  
Chili  
12 Cups Cubed, cooked turkey  
1 Bunch Celery ribs, thinly sliced  
4 Green onions, thinly sliced  
12 Oz. Cranberries, rinsed, coarsely chopped  
8 Oz. Sliced almonds  
2 Cans (10-3/4 Oz. ea.) Cream of Chicken soup  
2 Cups Mayonnaise or salad dressing  
1/4 Cup Chopped parsley  
1/4 Cup Margarine  
5
2
2
1
3
1
3
Lb. Ground beef  
Large Onions, chopped  
Cloves Garlic, minced  
Can (29 Oz.) Stewed tomatoes  
Cans (10-3/4 Oz. ea.) Tomato soup, undiluted  
Can (8 Oz.) Tomato sauce  
Cans (16 Oz. ea.) Red kidney beans, drained  
1
1
1
Tbsp. Poultry seasoning  
Tbsp. Grated lemon peel  
Lb. Grated Swiss cheese  
1/4 Cup Chili powder  
1 Tbsp. Italian herb seasoning  
1 Tbsp. Brown sugar  
Remove Cookwell. Preheat covered Heatwell to 325°F.  
Preheat Roaster Oven to 425°F.  
Combine all ingredients in Cookwell; stir until well mixed. Sprinkle cheese over top.  
Set cookwell into preheated Heatwell. Cover; bake 60 to 75 minutes or until hot and bubbly  
and center is set.  
To hold: Reduce temperature to 200°F. to hold for 1 hour and during serving.  
Serves 25.  
Lightly spray Cookwell with spray cooking oil. Break apart meat; place in preheated  
Cookwell. Add onions and garlic. Cover; cook 15 to 20 minutes or until meat is browned, stirring  
once. Stir in remaining ingredients until well mixed. Reduce temperature to 350°F.; cover; cook  
1 to 1-1/2 hours or until flavors blend.  
Serves 25 to 30.  
18-Qt. Roaster Oven  
14  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 15  
NOTES  
18-Qt. Roaster Oven  
15  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 16  
C O O K I N G F O R  
A
F A M I L Y  
Macaroni and Cheese  
Chicken and Vegetable Soup  
1/4 Cup margarine  
2 Quarts Chicken broth  
8 Cups Cooked elbow macaroni  
1 Small Onion, chopped  
2 Cans (10-3/4 Oz. ea.) Cream of Mushroom soup  
1 to 1-1/4 Cups Milk  
2 Medium Onions, chopped  
4 Stalks Celery, thinly sliced  
6 Carrots, thinly sliced  
2 Cans (15 Oz. ea.) Stewed tomatoes  
1 Pkg. (20 Oz. ) Frozen mixed vegetables  
2 Cans (10 Oz. ea.) Whole kernel corn  
2 Bay leaves  
1 Tsp. Salt (or to taste)  
2 to 3 Tsp. Italian herb seasoning  
1 Tsp. Celery seed  
1
1
Cup (4 Oz.) Grated Cheddar cheese  
Cup (4 Oz.) Grated Colby cheese  
Preheat Roaster Oven to 350°F.  
Lightly spray Cookwell with spray cooking oil. Add margarine to preheated Cookwell. Cover;  
cook until melted. Add remaining ingredients; stir until well mixed.  
Cover; cook 45 to 55 minutes or until set. Stir once halfway through cooking time.  
Serves 12 to 15.  
1/2 to 1 Tsp. Ground black pepper  
2 Lb. Cooked chicken, skinned, boned, and cut up.  
Preheat Roaster Oven to 400°F.  
Lightly spray Cookwell with spray cooking oil. Add half the chicken broth and fresh  
vegetables. Cover; cook 15 to 20 minutes or until broth is hot and vegetables soften. Add  
remaining ingredients. Stir to mix. Reduce temperature to 325°F. Cover; cook 45 to 60 minutes  
or until vegetables are tender and soup is hot.  
Serves 10 to 12.  
18-Qt. Roaster Oven  
16  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 17  
C O O K I N G F O R  
A
F A M I L Y  
Creamy Cheesecake  
Baked Turkey Melts  
For Crust:  
4 Cups Ground turkey  
40 Vanilla wafers, crushed  
1/4 Cup Finely chopped pecans  
1/4 Cup Margarine, melted  
2 Tbsp. Granulated sugar  
1/2 Cup Minced sweet pickles  
2 Green onions, chopped  
1 Small Red pepper, seeded, chopped  
1 Cup Mayonnaise or salad dressing  
1 Tbsp. Lemon juice  
For Filling:  
16 Whole wheat buns  
2
Pkg. (8 Oz. ea.) Cream cheese, softened  
3 large Tomatoes, sliced  
1/2 Cup Granulated sugar  
16 Slices (1 Oz. ea.) Swiss cheese  
Aluminum foil, to wrap  
1
3
Tsp. Vanilla extract  
Large Eggs  
Preheat Roaster Oven to 350°F.  
Preheat Roaster Oven to 400°F.  
Combine crust ingredients; stir until well mixed. Pour into 9-inch springform pan; pat down  
with back of fork; set aside.  
Place cream cheese, sugar and vanilla extract in large mixing bowl; beat until smooth. Add  
eggs one at a time, beating well after each addition. Beat for 2 minutes on medium speed. Pour  
over crust.  
Combine first 6 ingredients; stir until well mixed. Spread evenly on half the buns; top with  
tomato and cheese slices. Top with remaining buns. Wrap each bun in a piece of aluminum foil.  
Place buns on Rack. Set Rack in preheated Cookwell. Cover; bake 30 to 40 minutes or until  
buns are heated through.  
Reduce temperature to 200°F. to keep buns warm. Serve as needed.  
Makes 16 sandwiches.  
Place springform pan on Rack. Set Rack in preheated oven. Cover; bake 55 to 65 minutes or  
until set and evenly browned. Let cake cool on cooling rack, away from drafts.  
Cover; refrigerate until serving time. Serve with fresh seasonal fruit, if desired.  
Makes 8 to 12 pieces.  
18-Qt. Roaster Oven  
17  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 18  
NOTES  
18-Qt. Roaster Oven  
18  
 
62538-REV. MW 18qt #63492 10/24/01 7:58 AM Page 19  
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 St., Two Rivers,  
Wisconsin 54241, for no-charge repair or replacement at our option.  
SERVICE. Service and genuine NESCO® replacement parts may be  
obtained from NESCO® FACTORY SERVICE DEPARTMENT.  
For service in warranty, follow instructions set forth in warranty.  
When ordering new parts, make sure that you always mention the  
model number of the product, which is found on the bottom of the  
Roaster Oven.  
1-800-288-4545  
© 2000, The Metal Ware Corporation  
Printed in U.S.A.  
Made in U.S.A.  
#63492  
 

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