12-Qt. Convection
Roaster Oven
USE / CARE AND RECIPE GUIDE
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INTRODUCTION
SAVE THESE
Please take a few minutes to read this Guide. You will find out how to better use the
12-Qt. Convection Oven and find a selection of healthful and fun recipes – all
carefully tried and tested for your enjoyment.
INSTRUCTIONS
This Appliance Is For Household Use. A short cord is provided to reduce the
hazard resulting from becoming entangled in or tripping over a longer cord. Longer
cords and extension cords are available and may be used if the marked electrical
rating of the longer cord set is at least as great as the electrical rating of the
appliance. Care must be taken to arrange the longer cord so that it will not drape
over the countertop or tabletop where it can be pulled on by children or tripped over
accidentally.
NESCO® Roaster Ovens have a long tradition in family home cooking, beginning in
the 1930’s. Yet, very few cooking appliances can demonstrate that they are as up-
to-date and useful today as they were in the past. NESCO® Roaster Ovens have
truly kept pace with consumers’ cooking needs.
The NESCO® 12-Qt. Convection Roaster Oven incorporates a new Fan/Motor on
the Cover to give you greater flexibility than ever before. The distinctive fan design
coupled with the exclusive “Circle of Heat®” construction, provides convection
transfer of heat for evenly browned foods. Convection cooking enhances the flavor
and moistness and reduces cooking time for some foods. You can remove the
Fan/Motor and use the Convection Roaster Oven as a traditional Roaster Oven that
we have used for many years.
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electrical shock, this plug is intended to fit into a polarized
outlet only one way. If the plug does not fit fully into the outlet, reverse the
plug. If it still does not fit, contact a qualified electrician. Do not attempt to
modify the plug in any way.
We hope you realize many years of cooking enjoyment from your NESCO® 12-Qt.
Convection Roaster Oven. If you have any questions regarding this versatile
appliance, please contact our Customer Satisfaction Department at (800) 288-4545
2 NESCO® 12-Qt. Convection Oven
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GET TO KNOW YOUR ROASTER OVEN
FAN/MOTOR. Attaches easily to cover for exclusive convection cooking
performance. To operate the FAN/MOTOR you must plug into the receptacle, located
to the back of the Roaster Oven (See Fig. 1). The fan can be stopped or started at any
time during cooking by turning the motor “I” on or “0” off using switch on top of
housing. Note: The Plug and Receptacle are exclusive to the NESCO 12-
Qt.Convection Oven and will not work in 120 V a.c. wall outlets. No attempts should
be made to use the Receptacle for anything other than the intended use of the
FAN/MOTOR assembly.
Fig
1
COVER. Heavy gauge aluminum and high profile design, control heat and moisture
efficiently. Vent holes are provided to allow just the right amount of steam to escape
during cooking. During the cooking process, steam will accumulate inside the
Cookwell. Cover is provided with hinge clips that allow a convenient way to store the
Cover while serving or preparing foods. Always stand to the side when removing the
lid. Do not apply extra pressure to the Cover while in hinged position, damage to the
hinge clips may occur.
RACK. Chrome plated steel or Non-stick rack provides cooking flexibility. The rack
allows for easy baking and fat-free roasting.
COOKWELL. The porcelain enamel or Non-stick cookwell has a full 12-Qt.
capacity. It is removable for easy cleanup in dishwasher or sink, or for food storage in
your refrigerator.
HEATWELL/BODY. The sides of the 12-Qt. Convection 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 INTO HEATWELL.
AUTOMATIC TEMPERATURE CONTROL. The Control regulates
cooking temperature to maintain the dial setting in the Roaster interior.
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NESCO® 12-Qt. Convection Oven
3
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BEFORE USING FOR THE FIRST TIME
1.
Unpack your NESCO Roaster Oven completely. Remove the Cookwell, all
packing materials and information labels. Place the Roaster Oven in a
well-ventilated area and on a heat resistant surface. Plug the cord into a
120-volt AC outlet, set the temperature to its maximum setting. Operate the
Roaster Oven empty (without the Cookwell and Cover) for about 60
minutes, or until any odor or smoke disappears. Some odor and smoke is a
normal part of “curing” the heating element, and will not occur while
cooking. When “curing” is completed, turn the temperature control to the
lowest setting, unplug the cord from electrical outlet and allow unit to cool.
2.
Wash the Cover, Cookwell and Rack in warm, sudsy water. Rinse and Dry.
See “Care and Cleaning” section for complete instructions.
Fig.
1
INSTALLING THE MOTOR AND FAN
1.
2.
Remove the fan by lifting tabs on Fan. Then insert Motor Housing into the
Handle, align hole in Cover with shaft of Motor, and push on Motor
Housing until it “locks” onto the Handle. (See Fig. 1)
To attach the Fan to the Motor, align flat edge of spring clip with flat
surface on motor shaft and gently press the fan onto the motor shaft until
the fan can no longer be pushed onto the shaft. Note: Do not press or pull
on the fan blades while handling. (See Fig 2)
3.
Reverse the steps to remove Fan and Motor assembly when cleaning the
Cover is necessary.
Fig.2
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4 NESCO® 12-Qt. Convection Oven
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CARE AND CLEANING
TO OPERATE YOUR ROASTER OVEN
1.
2.
After the NESCO Roaster Oven has cooled, remove the Fan, then the
Fan/Motor from the Cover. Wash Cover, Fan, Rack and Cookwell in
warm sudsy water or dishwasher. CAUTION: DO NOT PLACE
COVER IN DISHWASHER. Note: Motor cannot be removed from
Cover while fan is in position.
PORCELAIN ENAMEL COOKWELL has a strong and durable finish and
provides easy cleaning along with 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. If interior cooking surface is chipped, the cookwell
should not be used. Water spots or mineral deposits (characterized by white
film on surface) may be removed with household vinegar or non-abrasive
cleansers.
NON-STICK COOKWELL is made of durable carbon steel. In order to
maintain the non-stick surface, the use of rubber or wood utensils is
recommended. The non-stick surface is durable and metal utensils may be
used; however, care must be taken in order to prevent unintentional damage
to the non-stick surface. Avoid cutting food in the Cookwell. Use of non-
stick cooking spray is optional. Avoid storing items in the Cookwell that
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 characteristic is normal for the super tough non-stick finish
and does not affect the performance or durability of the Cookwell. With
continued use, the discoloration will become less noticeable.
Cooked-on foods may be removed from the cookwell 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 these may
scratch the finish. Hint: To easily remove baked on food residue, place
Cookwell in Heatwell with soapy water and heat at a low temperature for
30 minutes. Turn off and allow cooling completely. Wash Cookwell as
directed above.
Place the Cookwell into the Heatwell. Always use the cookwell for food.
NEVER PLACE FOOD OR LIQUID DIRECTLY INTO THE
HEATWELL. ALWAYS TURN OFF THE FAN BEFORE LIFTING
COVER.
Preheating is recommended. To preheat, place the Cookwell into the
Heatwell and cover. Be sure the temperature control is turned to the lowest
setting. Plug the cord into the 120-volt AC outlet. Reset the temperature
control to desired temperature. Preheat 20 minutes. Carefully, using hot
pads, add food to the Cookwell.
The Rack may be used for baking or fat-free roasting. Other foods such as
meats, soups and stews are prepared without the Rack.
For convection cooking, assemble the Fan/Motor to the Cover as
instructed. Replace the Cover. Always cook with the Cover in place. When
lifting Cover, tilt it away or lift from the side, to avoid escaping steam
and switch off fan before lifting cover.
1.
2.
3.
3.
4.
5.
When removing the Cover, unplug the Fan/Motor from the Heatwell/Body,
and set it on a heat resistant surface.
If the Roaster Oven has not been preheated, turn the temperature control to
the lowest setting and plug the Roaster Oven cord into a 120-volt AC
electrical outlet. Set the temperature control to the desired temperature, and
fill the Cookwell with food.
Cook the food for the desired amount of time. When finished, turn the
temperature control to the lowest setting and unplug the cord from the 120-
volt AC electrical outlet. Allow the Roaster Oven to cool, clean as
recommended.
NOTE: COOKWELL, COVER, BODY AND ACCUMULATED
STEAM WILL BE HOT DURING USE. USE CAUTION AND HOT
PADS WHEN LIFTING COVER OR TO REMOVE COOKWELL
FROM HEATWELL.
6.
4.
5.
NEVER IMMERSE THE ROASTER OVEN IN WATER. To clean,
wipe the outside of the Roaster Oven with a damp cloth and dry. Do not
use abrasive cleansers on the exterior surface.
NESCO® 12-Qt. Convection Oven
5
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HELPFUL HINTS
•
Cook for at least the minimum time stated, or longer if needed, to complete the
cooking. The exact cooking time is given in a range and is not critical since the
heat is slow and gentle. Always cook food fully, until completely done and
tender.
ROASTER OVEN SHOULD ALWAYS BE PREHEATED FOR
20 MINUTES.
ROAST
BAKE
•
For additional browning: Use the Convection Fan to attain better browning or
combine browning sauce with margarine or oil to brush over meat. Sprinkle
herbs or dry soup mix over the meat before roasting. Remove natural juices with
a baster during the last half of roasting.
•
To make the most out of the convection process in baking, you will get better
browning and faster baking by using a loaf pan or casserole.
Several loaf pans will fit into the Cookwell, try combining different dishes like
meat and vegetables or include bread to complete the meal. When baking bread,
either one or two loaf pans are recommended
•
•
•
•
The natural meat juices form moisture during roasting, which may collect on the
inside of the Cover. Remove Cover carefully, tilting it away from you.
Roasting times in the recipes and charts begin with refrigerated meat. If meat is
frozen, allow an additional 15 to 20 minutes per pound cooking time.
To sear meat: Preheat to 425°F. Add margarine, then meat. Cover; sear meat 5 to
10 minutes per side until lightly browned. Stir ground meat. Times may vary
depending on the quantity of meat.
•
•
Cover the Rack with aluminum foil and use as baking sheet or place bake sheet
on rack.
Most 1 & 2 Qt. Casserole dishes, 9-inch pie pans and 9 x 13 bake pans (without
handles) will fit into the Cookwell. Place dishes onto Rack for a more even
baking.
•
To simmer meat: Preheat to 425°F. Reduce temperature to 250°F and allow 1-
1/2 hrs for each 30 minutes of cooking time given in the recipe. Simmering less
tender cuts of meat will make them very tender. Adding a gravy or sauce will
make them more flavorful.
STEAM
•
•
Steaming is a healthful way to prepare low calorie, nutritious foods.
Place water to fill the bottom of the Cookwell, approx. 1-3 quarts. Quantity and
type of food will determine the amount of water to use; more water can be added
to the cookwell at any time. Place foods on the Rack above the water.
COOK
•
Food may be placed in a cold or preheated Roaster Oven. Follow recipe
directions for temperature settings.
SLOW COOK
•
Cooking times in the recipes and charts are guides. Times may vary due to
density, thickness, freshness, altitude and personal tastes. We recommend that
the internal temperature of the meat be the final determining factor of doneness,
as opposed to the cooking times.
Cut-up meats and vegetables should be of uniform size pieces. To prevent
vegetables from drying out, shield with pieces of meat or wrap in aluminum foil
or a covered casserole with added liquid.
•
•
•
Slow Cooking does not use the Convection process; the heat is gradual which
allows a very slow simmer. No stirring is necessary.
To convert a standard recipe to Slow Cook recipe; for each 30 minutes of
standard recipe, slow cook for about 1-1/2 hours at 150°F to 200°F.
When Slow Cooking meats and poultry the rack is not necessary. The low
temperature is much cooler and does not allow the foods to stick to the bottom of
the Cookwell.
•
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CONVECTION ROAST MEAT CHART
Preheat 12-Qt. Convection Oven to roasting temperature. Minutes per pound are ONLY A GUIDE. Use a meat thermometer for more accurate roasting. Set
meat on Rack to roast.
Weight
In Pounds
Temp. Setting
Preheat/Roast
Roast Time
In Minutes/Lb.
Meat
BEEF
Ground Beef
Sirloin Tip
Tenderloin
2 to 10
3 to 5
3-1/2 to 4
450°F/450°F
400°F/400°F
425°F/425°F
5 to 10 medium
22 to 28 rare-medium
18 to 24 rare-medium
LAMB
PORK
Leg, sirloin
Shoulder, boneless
3-1/2 to 5
3 to 4
400°F/350°F
400°F/375°F
25 to 30 medium-well
30 to 35 medium-well
Chops, center cut 1 inch
Loin Roast, center
Shoulder, rolled
4 to 5
4 to 6
4 to 6
425°F/400°F
400°F/400°F
400°F/400°F
15 to 20 well
20 to 25 well
35 to 40 well
SMOKED PORK
Ham, bone-in, shankless
Ham, boneless
Ham, precooked
8 to 12
5 to 10
5 to 10
350°F/350°F
350°F/350°F
350°F/325°F
25 to 30 well
20 to 25 well
15 to 20 heated
VEAL
Shoulder, boned
Loin
3 to 5
4 to 6
350°F/325°F
350°F/325°F
25 to 30 well
25 to 30 well
POULTRY*
Chicken, pieces
Chicken, whole
Cornish Hens (4)
Turkey, whole
4 to 6
425°F/400°F
425°F/400°F
425°F/425°F
400°F/400°F
10 to 15 well
15 to 20 well
20 to 25 well
10 to 12 well
3-1/2 to 5
3-1/2 to 4-1/2
10 to 13
*To get better browning and quicker roasting on poultry, mix 1/4 Cup margarine with 1 tsp. browning sauce; brush over skin before roasting.
*For crisper skin, baste and then remove liquid during roasting. Let meat stand for 5 minutes before serving.
7 NESCO® 12-Qt. Convection Oven
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CONVECTION ROASTING
Convection Roast Turkey
Stuffed Cornish Hens
1 (10-13 lb.) Fresh or Frozen (thawed) Turkey
4 (22 to 24 oz. ea.) Cornish Hens
2 Tbsp. Lemon juice
2 Tbsp. Vegetable oil
1 tsp. Paprika
Preheat Convection Oven at 425°F for 20 minutes.
2 tsp. Parsley, chopped
Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the
sides of the Cookwell. Place turkey on Rack and set into preheated Cookwell. Cover;
turn on Fan using switch on top of Motor. Roast 10-12 minutes per pound or until the
meat thermometer reaches 180°F in thickest part of meat, not touching the bone.
Let the bird stand for 10 minutes before slicing.
Fruit and Bread Stuffing:
6 Cups Dried Bread Crumbs
3 Green Onions, thinly sliced
1 Large Pear, cored, chopped
2 tsp. Poultry seasoning
1 Tbsp. Butter or margarine
1 Large Apple, cored, chopped
1/2 Cup Golden raisins
If turkey is ready before serving time; simply turn off Fan/Motor and reduce
temperature on Roaster Oven to 250°F until time to serve.
Preheat Convection Oven at 425°F for 20 minutes.
Serves 6 to 8
Rinse hens and pat dry. Combine all stuffing ingredients in a large bowl; stir until well
mixed. Spoon equal portions of stuffing into cavities of hens. Truss birds.
Combine remaining ingredients in a small bowl; whisk to blend. Brush over hens.
Place hens on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 65 to 75 minutes or until meat thermometer reaches 180°F and
stuffing reaches 160°F.
Lemon and Herb Chicken
1 (6 to 7 lb.) Chicken pieces
1/4 Cup Vegetable oil
1 Tbsp. Grated lemon peel
2 Tbsp. Italian herb seasoning
1/2 Cup Lemon juice
Serves 4
2 Tbsp. Sugar or Honey
1 Tbsp. Chopped parsley
1 Clove Garlic, minced, optional
Pork Sirloin Roast
1 (3 to 4 lb.) Pork sirloin roast
1 tsp. Pumpkin pie spice
1/4 tsp. Rosemary
1-1/2 Cups Orange juice, divided
1/4 tsp. Thyme
8 Large Pears, peeled, halved, cored
Preheat Convection Oven at 425°F for 20 minutes.
Rinse chicken and pat dry. Combine all the ingredients, except chicken, in small bowl;
whisk to blend. Brush over chicken.
Arrange chicken pieces on Rack and place in preheated Cookwell. Cover; turn on Fan
using switch on top of Motor. Roast 12 to 15 minutes per pound or until the meat
thermometer reaches 180°F in thickest part of meat.
Preheat Convection Oven at 400°F for 20 minutes
Combine 1 cup orange juice, spice and herbs in a small bowl; whisk to blend. Brush
over meat. Brush remaining juice over pear halves; wrap in aluminum foil. Place meat
and packet on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 22 to 27 minutes per lb. or until meat thermometer reaches
155°F.
Serves 6 to 8
Serves 6 to 8
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CONVECTION ROASTING
Beef Tenderloin
Marinated Pork Roast
1 (3-1/2 to 4 lb.) Beef tenderloin
1 Tbsp. Minced onion
3 Tbsp. Butter or margarine
1 tsp. Ground black pepper
1 (4 to 6 lb.) Pork, rolled shoulder
2 Tbsp. Vegetable oil
1/4 Cup Teriyaki sauce
2 Tbsp. Honey
1/2 tsp. Ground mustard
1 Clove Garlic, minced
Dash Red Pepper, optional
Preheat Convection Oven at 425°F for 20 minutes.
Combine ingredients, except meat, in small bowl; whisk to blend. Brush over meat.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 8 to 12 minutes per lb. or until meat thermometer reaches
125°F.
Preheat Convection Oven at 400°F for 20 minutes.
Combine ingredients, except meat, in small bowl; whisk to blend. Brush over meat.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches
155°F.
Serves 8
Serves 6
Turkey Roll with Spinach and Tomatoes
Herb Leg of Lamb
1 (3 to 4 lb.) Boneless turkey breast
1 Large Tomato, thinly sliced
1 Small onion, thinly sliced
1 Lime
8 oz. Fresh spinach leaves, rinsed
2 tsp. Poultry seasoning
1 tsp. Lemon pepper or ground pepper
1 tsp. Paprika
1 (3 to 4 lb.) Half leg of lamb
2 Tbsp. Light olive oil
1/4 Cup Parmesan cheese, grated
1/2 tsp. Italian herb seasoning
3 Tbsp. White wine or Herb vinegar
1 Tbsp. Celery flakes
1 tsp. Rosemary
1/2 tsp. Ground black pepper
Preheat Convection Oven at 400°F for 20 minutes.
Preheat Convection Oven at 350°F for 20 minutes.
Trim fat from lamb. Rub wine, then oil, then cheese and herbs over lamb.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches
165°F.
Make horizontal cut, almost through meat, to form a pocket. Sprinkle half of seasoning
and half of lime onto meat. Line pocket with spinach, tomato and onion slices. Close
pocket; secure with wooden skewers or truss meat closed. Squeeze remaining lime
over skin. Sprinkle remaining seasonings.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 25 to 30 minutes per lb. or until meat thermometer reaches
155°F.
Serves 6 to 8
Serves 6
9
NESCO® 12-Qt. Convection Oven
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CONVECTION ROASTING
Orange Glazed Chicken
Fish Steaks
1 (4 to 6 lb.) Chicken, whole
1 Tbsp. Lemon juice
1 Cup Orange marmalade
1 Tbsp. Parsley or Cilantro, chopped
2 (6 to 8 oz) Halibut or Swordfish steaks 1 small Lime, quartered
2 tsp. Olive or peanut oil
1/2 tsp. Paprika
1 tsp. Poultry seasoning
1/4 tsp. Ground Ginger
Dash of ground pepper
Preheat Convection Oven at 400°F for 20 minutes.
Rinse chicken and pat dry. Combine ingredients in small saucepan; Stir. Warm over
low heat until marmalade is melted. Brush over chicken.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 12 to 15 minutes per lb. or until meat thermometer reaches
180°F.
Preheat Convection Oven at 450°F for 20 minutes.
Place steaks on Rack. Squeeze limejuice over steaks; Brush on oil. Sprinkle paprika,
ginger and pepper. Set Rack into preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 12 to 15 minutes per lb. or until fish flakes, depending on
thickness of steak.
Serves 2
Serves 4
BBQ Pork Chops
Ham Patties
6 (9 to 11 oz. ea..) Bone-in Pork chops
1/4 Cup Lemon juice
1/2 Cup Barbeque sauce
1 Tbsp. Brown sugar
2 lb. Ground lean ham
1/2 Cup Plain yogurt
2 Tbsp. Sweet pickle relish
1 large Egg
3/4 Cup Seasoned Bread crumbs
1/2 tsp. Mustard
1 tsp. Italian herb seasoning
Preheat Convection Oven at 450°F for 20 minutes.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Cook for 5 minutes. Remove from Cookwell.
Combine ingredients in small bowl; whisk to blend. Brush over meat. Return rack to
Cookwell. Cover and roast 20 to 25 minutes per pound or until meat thermometer
reaches 155°F.
Combine ingredients in large bowl; stir until well mixed. Form into 8 patties.
Place meat on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Roast 10 to 14 minutes per lb. or until meat thermometer reaches
165°F.
Serves 6 to 8
Serves 6
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CONVECTION BAKING CHART
Preheat 12-Qt. Roaster Oven to roasting temperature for at least 20 minutes. Bake times are ONLY A GUIDE. Place bake pan on Rack. Two loaf pans will fit
on Rack.
Type of Food
Bar Cookies
Bread, Quick
Bread, Yeast
Cake, Angel food
Cake, Bundt
Cake, Bundt
Cake, Package
Cake, Pound
Cake, Scratch
Cupcakes
Size of Bake pan
9 x 9 inch
9 x 9 in. loaf
9 x 5 in. loaf
10 Cup
6 Cup
12 Cup
9 x 5 in. loaf
9 x 5 in. loaf
9 x 9 inch
6 Cup
Temperature setting
350°F
Bake time (minutes)
22 to 25
33 to 35
25 to 28
45 to 50
28 to 32
38 to 42
40 to 45
38 to 42
20 to 25
20 to23
400°F
400°F
350°F
350°F
350°F
350°F
350°F
375°F
375°F
Muffins
Pie, Fruit
Pie, Pastry
Pizza (9 inch)
Apples, baked
Baked potatoes
Sweet potatoes
Winter Squash, Quartered
6 Cup
9 inch
9 inch
On Rack
Custard cups on Rack
On Rack
On Rack
400°F
400°F
425°F
450°F
350°F
400°F
375°F
375°F
18 to 22
45 to 50
12 to 15
7 to 9
20 to 25
40 to 45
40 to 45
50 to 60
On Rack
11 NESCO® 12-Qt. Convection Oven
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CONVECTION BAKING
Almond Spice Cake
Peach Pie
1/2 Cup Sugar
1/2 Cup Butter or margarine
1 tsp. Almond extract
1/2 Cup Plain low fat Yogurt
1-1/4 Cup Flour, all purpose
1-1/2 tsp. Pumpkin pie spice
1/2 Cup Almond, chopped
Preheat Convection Oven to 375°F for 20 minutes
Combine sugars and butter in a medium bowl; beat until light and fluffy. Beat in eggs
and almond extract. Beat in potatoes, yogurt and milk.
1/2 Cup Brown sugar
2 Large eggs
1/2 Cup Mashed potatoes
1/4 Cup Milk
1 tsp. Baking powder
2 (9 inch) Pastry crust, unbaked
3/4/ to 1 Cup sugar
1 Tbsp. Lemon juice
2 Tbsp. Butter or margarine
4 Cups Peaches, peeled, sliced
1/4 Cup Flour, all purpose
1/2 tsp. Almond extract
1/2 tsp. Baking soda
Preheat Convection Oven to 400°F for 20 minutes
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir
until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second
crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top
crust.
Add dry ingredients, beat on medium speed 1 minute or until light and smooth. Pour
batter into lightly greased 9 inch baking pan.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 23 to 25 minutes or until wooden pick inserted in center comes
out clean. Cool on Rack for 5 minutes before serving.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack
for 5 minutes before serving.
Makes one 9 inch pie
Makes one 9 inch cake.
Apple Pie
Light Lemon Cake
2 (9 inch) Pastry crust, unbaked
3/4 to 1 Cup sugar
3/4 Cup Flour, all purpose
5 Cups Apples, peeled, sliced, cored
3/4 tsp. Ground cinnamon
6 Tbsp. Butter or margarine
4 Large eggs, separated
3/4 Cup Sugar
1 tsp. Cream of tartar
1 Tbsp. Lemon juice
1 tsp. Vanilla extract
1-1/2 tsp. Baking powder
1 Cup Flour, all purpose
1-1/2 tsp. Grated lemon peel
Preheat Convection Oven to 400°F for 20 minutes.
Preheat Convection Oven at 350°F for 20 minutes.
Pat one crust into 9 inch pie pan. Combine remaining ingredients in large bowl; stir
until well mixed. Spoon into pie crust. Dot pieces of butter over filling. Place second
crust atop filling; pinch edges of crust together and flute. Cut air slits in a design in top
crust.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 45 to 50 minutes or until crust is golden brown. Cool on Rack
for 5 minutes before serving.
Combine egg whites and cream of tartar in medium bowl; beat on high speed until soft
peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. In large bowl,
combine egg yolks, sugar, lemon juice and vanilla; beat on medium speed until thick
and creamy. Fold in flour, baking powder and lemon peel with egg whites. Pour into
lightly greased 6 cup Bundt pan. Place pan on Rack and place in preheated Cookwell.
Cover; turn on Fan using switch on top of Motor. Bake 15 to 20 minutes or until
wooden pick, inserted into muffin, comes out clean.
Makes one 9 inch pie.
Serves 8
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CONVECTION BAKING
Banana Bran Muffins
Combine sugar, eggs, milk and vanilla in medium bowl; cream until light. Beat in
butter. Whisk in chocolate. Add flour and baking powder; whisk until blended. Pour
into lightly greased 8 inch baking pan.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 22 to 25 minutes or until wooden pick, inserted into brownie,
comes out clean. Cool on Rack. Serve warm or store in air-tight container.
Makes 10 to 12 pieces.
2 Cups Bran cereal
1 Cup Boiling water
2 tsp. Lemon juice
1/2 Cup Butter or margarine
1/2 Cup Whole wheat flour
Pumpkin pie spice
1 Cup Wheat germ
2 Cups Milk
2 Large eggs
3/4 Cup Honey
1 Tbsp. Baking soda
1 Banana coarsely chopped
Tortellini and Seafood Bake
Preheat Convection Oven to 400°F for 20 minutes
Combine cereal, wheat germ and water in large bowl; let stand for 10 minutes. Add
milk, lemon juice, eggs, butter and honey to cereal mixture; stir to mix. Add flour,
baking soda and spice; stir just until moistened. Carefully fold in bananas. Spoon half
the mixture evenly into lightly greased 6 cup muffin pan.
Place pan on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 15 to 20 minutes or until wooden pick, inserted into muffin,
comes out clean.
2 Pkg. (9 oz. ea.) Frozen cheese tortellini, cooked and drained
1 Lb. Large Shrimp, shelled, de-veined
2 Green onions, thinly sliced
1 Can (16 oz.) Stewed tomatoes
1-1/2 tsp. Cornstarch
1 Lb. Sea scallops
1 clove garlic, minced
1/2 Cup Italian salad dressing
1 Tbsp. Parsley, chopped
Repeat with remaining dough. Cool muffins on Rack. Store in airtight container.
Preheat Convection Oven to 400°F for 20 minutes.
Makes 12 larger muffins
Combined tortellini, seafood, onion and garlic in a 1-1/2 quart casserole dish. Combine
tomatoes, salad dressing, cornstarch and parsley in a small bowl; stir to blend. Pour
over pasta mixture. Stir to coat evenly.
Place casserole on Rack and place in preheated Cookwell. Cover; turn on Fan using
switch on top of Motor. Bake 10 to 14 minutes or until shrimp turn pink and scallops
become white.
Brownies
1 Cup Sugar
2 Large eggs
1/2 Cup Semi-sweet chocolate pieces,
melted
Serves 6 to 8
2 Tbsp. Milk or coffee
1 tsp. Vanilla extract
1/2 Cup Butter or margarine, room
temperature
3/4 Cup Flour, all purpose
1-1/2 tsp. Baking powder
Preheat Convection Oven at 350°F for 20 minutes.
13 NESCO® 12-Qt. Convection Oven
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CONVECTION BAKING
Rye Casserole Bread
Layer rice, beef, beans and onions in casserole dish. Sprinkle on seasoning and cheese.
Pour tomato juice evenly over casserole.
1-1/2 Cups Milk
2 Pkg. Active dry yeast
2 Large eggs
1 Tbsp. Salt
2-1/4 Cups Flour, all purpose
1/4 Cup Sugar
Place casserole on Rack and place in preheated Cookwell. Cover; turn on Fan using
switch on top of Motor. Bake 25 to 30 minutes or until hot and bubbling.
Arrange toppings and remaining cheese on serving plates. Serve casserole by
spoonfuls onto plates or in taco shells. Spoon on toppings.
Serves 12
2 Tbsp. Cooking oil
2 Cups Rye flour
1 tsp. Caraway seeds
Preheat Convection Oven to 400°F for 20 minutes
Oriental Casserole
Scald milk in small saucepan. Let cool to 105-115°F. Add sugar and yeast; stir once.
Let stand 5 minutes or until yeast bubbles. Add oil and eggs; stir to mix.
Combine remaining ingredients, except for 1/2 cup of flour, in large bowl. Add liquid
mixture; stir with wooden spoon until smooth. Stir in remaining flour as needed
.Spoon batter into a greased 1-1/2 quart casserole dish. Cover; let rise 45 to 60 minutes
or until double in bulk.
Place dish on Rack and place in preheated Cookwell. Cover; turn on Fan using switch
on top of Motor. Bake 30 to 35 minutes or until bread sounds hollow when tapped.
Remove from dish onto cooling rack. Serve warm.
2 Lb. Boneless Pork, cut into strips
1 Small each Red, Green and
Yellow pepper, julienne cut
2 Green onions, diagonal cut
1/2 Lb. Oriental pea pods
2 Stalks Celery, diagonal cut
1/2 Lb. Bean sprouts
1 Can (6 oz.) Water chestnuts
1 Pint Beef broth
1/4 Cup cornstarch, to thicken
1 Can (6 oz.) Bamboo shoots
1/4 Cup Soy sauce
Serves 6 to 8
12 Oz. Long grained rice, cooked and drained
Preheat Convection Oven to 350°F for 20 minutes.
Place pork and vegetables in Cookwell. Cover; turn on Fan. Bake 10 to 12 minutes or
until meat is browned. Add broth and half of soy sauce, stir.
Mexican Casserole
6 Cups Long grained rice, cooked
2 Cans (16 oz. ea.) Refried beans
1/2 Pkg. (1-1/4 oz.) Dry taco seasoning
1 Pint Tomato juice
2 Lb. ground beef, browned
1 Large onion, chopped
1 Lb. Cheddar cheese, shredded
Reduce temperature to 250°F. Slow cook 30 to 40 minutes or until meat is tender.
Thicken juice with a mixture of cornstarch and remaining soy sauce. Cover; turn on
Fan using switch on top of Motor, bake additional 5 to 10 minutes or until juice is
thickened, stir once. Serve over cooked rice or chow mien noodles.
Serves 12
Topping:
1 Large Head iceberg lettuce, chopped
2 Medium Green peppers, chopped
4 Large Tomatoes, chopped
3 Green onions, thinly sliced
Preheat Convection Oven at 350°F for 20 minutes.
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TRADITIONAL ROASTER OVEN SECTION
Reminder: You may enjoy your NESCO®
12-Qt. Convection Roaster Oven as a
Traditional Roaster Oven by simply
removing the Fan and Fan/Motor. The
following pages will give you many
suggestions and recipes to Roast, Bake,
Slow Cook, Cook and Steam your way to
healthful meals for years to come.
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TRADITIONAL ROASTING MEAT CHART
Preheat 12-Qt. Roaster Oven to roasting temperature. Minutes per pound are ONLY A GUIDE. Use a meat thermometer for more accurate roasting. Set meat
on Rack to roast.
Weight
In Pounds
Temp. Setting
Preheat/Roast
Roast Time
In Minutes/Lb.
Meat
BEEF
Corned Beef
Sirloin Tip
Tenderloin
3-1/2 to 4
3 to 5
3-1/2 to 4
350°F/275°F
400°F/325°F
425°F/425°F
20 to 25 medium- well
20 to 25 rare-medium
9 to 12 rare-medium
LAMB
PORK
Leg, sirloin
Shoulder, boneless
3-1/2 to 5
3 to 4
400°F/350°F
400°F/325°F
25 to 30 medium-well
30 to 35 medium-well
Chops, center cut 1 inch
Loin Roast, center
Shoulder, rolled
4 to 5
4 to 6
4 to 6
6 to 8
425°F/300°F
400°F/325°F
400°F/325°F
250°F/250°F
15 to 20 well
20 to 25 well
35 to 40 well
20 to 25 well
Ribs, lean, country
(Precook to tender; finish in 425°F Roaster or outdoor grill)
SMOKED PORK
Ham, bone-in, shank less
Ham, boneless
Ham, precooked
8 to 12
5 to 10
5 to 10
350°F/350°F
350°F/325°F
350°F/325°F
25 to 30 well
20 to 25 well
15 to 20 heated
VEAL
Shoulder, boned
Loin
3 to 5
4 to 6
350°F/325°F
350°F/325°F
25 to 30 well
25 to 30 well
POULTRY*
Chicken, pieces
Chicken, whole
Cornish Hens (4)
Turkey, whole
4 to 6
400°F/375°F
400°F/375°F
425°F/425°F
400°F/350°F/400°F**
10 to 15 well
15 to 20 well
20 to 25 well
12 to 15 well
3-1/2 to 5
3-1/2 to 4-1/2
10 to 13
* To get better browning and quicker roasting on poultry, mix 1/4 Cup margarine with 1 tsp. browning sauce; brush over skin before roasting.
* For crisper skin, baste and then remove liquid during roasting. Let meat stand for 5 minutes before serving.
** Divide cooking time into three cycles using indicated settings; remove excess liquid after second cycle completes.
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TRADITIONAL ROAST
Pot Roast Dinner
Roast Pork
1 (4 to 6 lb.) Pot Roast
1 Cup Barbeque sauce
8 Medium Onions
7 Medium Carrots
1 Leek, cleaned, chunked
3-4 Turnips, peeled, chunked
1 (6 to 8 lbs) Pork loin, center cut
2 Tbsp. Dijon mustard
1 tsp. Thyme, crushed
1 Lb. Mushrooms, sliced
1/2 Tbsp. Ground black pepper
2 Tbsp. Butter or margarine
12 Whole Red potatoes, peeled
Preheat Roaster Oven at 400°F for 20 minutes.
Preheat Roaster Oven at 350°F for 20 minutes.
Add butter; cover; cook until melted. Arrange meat on Rack and place in preheated
Cookwell. Cover; roast 10 minutes. Reduce temperatures to 325°F. Combine
remaining ingredients.
Remove Rack with meat, place onto a heat resistant surface. Spread mustard mixture
over roast. Set Rack in Cookwell. Cover; roast 2 hours or until meat thermometer
reaches 170°F.
Place meat into preheated Cookwell. Spoon half the BBQ sauce over meat; arrange
vegetables around meat. Cover; roast 10 minutes. Turn meat over; spoon remaining
sauce over meat. Cover; roast 10 – 15 minutes or until meat begins to brown.
Reduce temperature to 275°F; roast 1-1/2 hours or until meat reaches 150°F on meat
thermometer.
Serves 8
Serves 10 to 12
Beef Tenderloin
Fresh Turkey
1 (4 lb.) Beef tenderloin
1 Cup Teriyaki sauce
1/4 Cup Soy sauce
1 Green onion, chopped
1 Clove Garlic, minced
1 Tbsp. Celery seed
1 (10-13 lb.) Fresh or Frozen (thawed) Turkey
2 Tbsp. Butter or margarine, melted
1 tsp. Browning sauce
1/4 Cup Beef broth
1/4 Cup Honey, warmed
1 tsp. Ground black pepper
1/4 tsp. Grated Lemon peel
Preheat Roaster Oven at 400°F for 20 minutes.
Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the
sides of the Cookwell. Place turkey on Rack. Combine remaining ingredients; stir until
well mixed. Spread evenly over meat. Set Rack into preheated Cookwell. Cover; roast
10-12 minutes per pound or until the meat thermometer reaches 180°F in thickest part
of meat, not touching the bone. Remove excess liquid 1 hour before finished.
Let the bird stand for 10 minutes before slicing.
Place beef in shallow casserole. Combine remaining ingredients; stir until well
blended. Pour over meat. Cover with plastic wrap; refrigerate 4-6 hrs, turn meat
several times
Lightly spray Cookwell with cooking oil. Preheat Roaster Oven at 425°F for 20
minutes.
If turkey is ready before serving time, simply reduce temperature on Roaster Oven to
Place meat on Rack and place in preheated Cookwell. Cover, roast 35 to 45 minutes or
250°F until time to serve.
until meat thermometer reaches 125°F.
Serves 8
Serves 6 to 8
17 NESCO® 12-Qt. Convection Oven
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TRADITIONAL ROAST
Leg Of Lamb
B-B-Q Ribs
1 (3 to 4 lb.) Leg of Lamb
1 Small Red pepper, finely chopped
1 Small Yellow pepper, chopped
1/2 tsp. Tarragon
2 Tbsp. Butter or margarine, melted
1 tsp. Rosemary
1/2 tsp. Basil
6 to 8 Spare ribs
1 Large onion, chopped
1 Bay leaf
2 cups B-B-Q sauce
Preheat Roaster Oven at 425°F for 20 minutes. Arrange meat on Rack and place in
preheated Cookwell. Add onion, bay leaf and enough hot water to cover meat. Cover;
roast 2 hours or until meat is tender.
Preheat Roaster Oven at 400°F for 20 minutes.
Arrange meat on Rack. Combine remaining ingredients; stir until well mixed. Spread
evenly over meat. Place Rack into preheated Cookwell. Cover; roast 10 minutes.
Reduce temperature to 325°F. Roast 1-1/2 hours or until meat thermometer reaches
175°F.
Carefully lift Rack out onto large tray with sides. Remove Cookwell; pour out and
discard hot water. Clean cookwell.
Set Cookwell into Heatwell. Cover; preheat to 425°F. Place Rack with meat into
Cookwell; brush sauce evenly over meat. Cover; roast 25 to 30 minutes or until sauce
is set and edges begin to brown.
Serves 6 to 9
Serves 8
Pork Tenderloin
Whole Chicken
1 (6 to 8 lb.) Pork tenderloin
1 tsp. Italian herb seasoning
6 Baking apples, cored, quartered
1 Lb. Mushrooms, sliced
6 Red onions, sliced
1/2 Cup Butter or margarine
1 (4 lb.) Whole Chicken
1 Tbsp. Olive or vegetable oil
1 Tbsp. Parsley, minced
2 Tbsp. Paprika
Preheat Roaster Oven at 425°F for 20 minutes. Add butter; Cook until melted. Arrange
meat in center of preheated Cookwell. Cover; roast 8 minutes. Turn meat over. Cover;
roast 8 minutes.
Reduce temperature to 350°F. Add remaining ingredients, except apples. Cover; roast
1-1/2 hours or until meat thermometer reaches 170°F. Add apples during last 15
minutes of roasting.
Preheat Roaster Oven at 425°F for 20 minutes.
Rub skin with oil; rub on seasonings. Place bird on Rack and place in preheated
Cookwell. Cover; reduce temperature to 375°F.; roast 1 hour or until meat
thermometer reaches 180°F.
Serves 2 to 3
Serves 12 to 14
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TRADITIONAL ROAST
Chicken Pieces
Mushroom Sauce
4 to 6 lb. Chicken breasts, thighs, and wings
8 Oz. Mushrooms, chopped
1 Green onion, thinly sliced
1 Tbsp. Parsley, chopped
1/2 Cup Milk
1 Tbsp. Butter or margarine
1 tsp. Steak sauce
Preheat Roaster Oven at 425°F for 20 minutes.
Select from variations below. Brush over chicken pieces before roasting.
Place bird on Rack and place in preheated Cookwell. Cover; reduce temperature to
375°F; roast 1 hour or until meat thermometer reaches 180°F.
Serves 8 to 12
1 Tbsp. Flour, all purpose
Salt and Pepper, to taste
Melt butter in medium saucepan. Sauté mushrooms, onion and parsley over medium
heat until tender. Sprinkle flour over; gently stir into vegetables. Gradually stir in mild,
steak sauce, salt and pepper. Continue to cook until sauce thickens, stirring constantly.
Spoon sauce over meat during last 20 minutes of roasting.
Variations:
*Barbeque sauce
*Honey Mustard sauce
*Peanut sauce
*Sweet and Sour oriental sauce
*Mushroom sauce
Makes about 1-1/4 cups
*Combine Paprika, Tarragon, Parsley and Parmesan cheese
Peanut Sauce
1 Cup Chunky peanut butter
2 Tbsp. Orange marmalade
2 Tbsp. Soy sauce
2 Tbsp. Lemon juice
1 Tbsp. Peanut oil
3/4 Cup Milk
Honey Mustard Sauce
1 Cup Olive or peanut oil
1/2 Cup Dijon mustard
1/3 Cup Honey
1/4 Cup Cider vinegar
1 Tbsp. Brown sugar
1/2 tsp. Cinnamon
Combine all ingredients in small bowl; stir until well blended. Brush over poultry or
pork before roasting.
Makes about 2 cups
Combine all ingredients in small bowl; stir until well blended. Brush over poultry or
pork before roasting.
Makes about 1-1/2 cups
Applesauce Barbeque Sauce
1/4 Cup Applesauce
1 Cup Brown sugar
1/2 tsp. Salt
1/4 Cup Ketchup
4 Tbsp. Lemon juice
1/tsp. Ground black pepper
1/2 tsp. Garlic powder
1/2 tsp Paprika
Combine all ingredients in medium saucepan; stir until well blended. Bring to boil;
reduce heat. Brush over poultry or pork before roasting.
Makes about 1-1/2 cups.
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TRADITIONAL BAKING CHART
Preheat 12-Qt. Roaster Oven to roasting temperature for at least 20 minutes. Bake times are ONLY A GUIDE. Place bake pan on Rack.
Type of Food
Baking Powder Biscuits
Refrigerated Quick Rolls
Muffins
Quick Bread
Yeast Bread
Yeast Rolls
Cookies
Cupcakes
Package Cake
Scratch Cake
Pound Cake
Cheesecake
Fruit Pie
Size of Bake pan
Bake sheet
Bake sheet
6 Cup pan
9 x 5 loaf pan
9 x 5 loaf pan
Bake sheet
Bake sheet
6 Cup pan
9 inch pan
9 inch pan
9 x 5 loaf pan
9 inch
9 inch pie pan
9 inch pie pan
9 inch pan
On Rack
On Rack
On Rack
Temperature setting
425°F
375°F
400°F
375°F
400°F
375°F
375°F
375°F
375°F
350°F
375°F
400°F
400°F
400°F
400°F
425°F
400°F
400°F
400°F
350°F
Bake time (minutes)
15 to 18
14 to 16
20 to 25
55 to 60
30 to 35
20 to 25
10 to 12
15 to 18
25 to 30
35 to 40
50 to 55
50 to 55
60 to 65
50 to 55
20 to 25
15 to 20
50 to 55
45 to 50
45 to 50
30 to 35
Custard Pie
Pastry Shell
Pizza (9 inch)
Baking Potatoes
Sweet Potatoes
Winter Squash
Baked Apples
On Rack
Custard cup
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TRADITIONAL BAKE
Pumpkin Pie
Strawberry Shortcakes
1-1/2 Cups Pumpkin, canned
1/2 Cup Granulated sugar
1 Tbsp. Flour, all purpose
1 (9 inch) Pastry crust, unbaked
1 Cup Evaporated milk
2 Eggs
1 Tbsp. Pumpkin pie spice
2 Cups Flour, all purpose
1/4 Cup Granulated sugar
1 tsp. Vanilla extract
2/3 Cup Milk
1/2 Cup Butter or margarine, chilled
1/2 tsp. Salt
1 tsp. Lemon juice
1 Tbsp. Baking powder
Preheat 12 Qt. Roaster Oven at 400°F for 20 minutes.
Preheat Roaster Oven at 425°F for 20 minutes.
In large bowl, combine pumpkin, sugar, flour and spice; stir until well blended. Add
milk and eggs; stir until smooth.
Pat crust into 9 inch pie pan and flute edge. Pour filling into crust. Place pie pan onto
Rack and place in preheated Cookwell. Cover; bake 55 to 60 minutes.
Combine flour, baking powder, salt and sugar. Cut in butter until mixture crumbles.
Stir in milk, lemon juice and vanilla extract, just until moistened.
Drop dough from a large spoon onto lightly greased 9 x 13 inch baking sheet. Place
baking sheet on Rack and place in preheated Cookwell. Cover; bake 20 to 25 minutes
or until lightly browned. Remove from baking sheet to cooling rack. Let cool, then
slice to serve with whipped cream and strawberries.
Creamy Cheesecake
Serves 8
For Crust:
For Filling:
40 Vanilla wafers, crushed
1/4 Cup Pecans, finely chopped
1/4 Cup Butter or margarine, melted
2 Tbsp. Granulated sugar
2 (8 oz. ea.) Cream cheese, softened
1/2 Cup Granulated sugar
1 tsp. Vanilla extract
3 Eggs
Apple Cake
1 (18.25 oz. pkg.) Yellow cake mix
1 (21 oz. can) Apple pie filling
1 Tbsp. Flour, all purpose
3 Eggs
3/4 Cup Brown sugar, packed
1 Tbsp. Butter or margarine
1 Cup Walnut, chopped
Preheat Roaster Oven at 400°F for 20 minutes.
Combine crust ingredients; stir until well blended. Pour into 9 inch springform pan;
pat down with back of fork; set aside.
1 tsp. Cinnamon, ground
Place cream cheese, sugar and vanilla extract in large bowl; beat until smooth. Add
eggs one at a time, beat well after each addition. Beat for two minutes on medium
speed. Pour over crust. Place pan on Rack and place in preheated Cookwell. Cover;
bake 50 to 55 minutes or until set.
Preheat 12 Qt. Roaster Oven at 350°F for 20 minutes. Lightly grease 9 x 13 inch bake
pan.
In large bowl, combine cake mix, eggs and apple filling; stir until well blended. Pour
into bake pan. Combine brown sugar, flour, butter, cinnamon and walnuts. Sprinkle
over the top of the batter.
Serves 8 to 12
Place pan on Rack and place in preheated Cookwell; bake 35 to 40 minutes or until
wooden pick comes out clean. Allow to cool before serving.
Serves 8
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TRADITIONAL BAKE
Chocolate Chip Cookie Bar
Peanut Butter and Peanuts Cookies
1/2 Cup Butter or margarine
1/2 Cup Brown sugar, packed
1/4 Cup Granulated sugar
1 Egg
1 Cup Flour, all purpose
1 tsp. Baking soda
1/4 tsp. Salt
2 Cups Flour, all purpose
1-1/2 Cup Brown sugar, packed
1 tsp, Vanilla extract
1/2 tsp. Baking soda
1 Cup dry roasted peanuts
1-1/2 Cups Chunky peanut butter
1/2 Cup Butter or margarine
2 Eggs
2 tsp. Baking powder
1 Cup Chocolate chips
1 tsp. Vanilla extract
1 (6 oz. pkg.) Semi-sweet chocolate chips
Preheat Roaster Oven at 375°F for 20 minutes.
Preheat Roaster Oven at 375°F for 20 minutes.
Place butter, brown and granulated sugar in large bowl; beat until creamed.
Add egg and vanilla extract; beat until smooth.
Stir in dry ingredients. Add chocolate chips; stir until well mixed. Spread into lightly
greased 9 x 9 inch baking pan.
In large bowl, cream peanut butter and butter. Add brown sugar; beat until smooth.
Beat in eggs and vanilla extract. Add dry ingredients; stir until blended. Mix in
peanuts and chocolate chips.
Drop by spoonful 2 inches apart on lightly greased 9 x 13 baking sheet. Place baking
sheet on Rack. Set Rack in preheated Cookwell. Cover; bake 10 to 12 minutes
Remove cookies and allow to cool on cooling rack.
Place pan on Rack and place in preheated Cookwell. Cover; bake 18 to 22 minutes or
until center is set. Cool pan on cooling rack. Cut into bars; store in air tight container
Makes 9 pieces
Makes about 5 dozen
Note: Substitute or mix white chocolate chips, butterscotch pieces or M&M® candies.
Gingersnap Cookies
Sugar Cookies
1/2 Cup Butter or margarine
1 Cup Butter flavored shortening
1 Cup Granulated sugar
1 Egg
1 tsp. Vanilla extract
2 Cups Flour, all purpose
2 tsp. Baking soda
1 Cup Butter or margarine
1 Cup Powdered sugar
1 Egg
2 Cups Flour, all purpose
1 Tbsp. Baking soda
1 tsp. Cream of tartar
2 tsp. Pumpkin pie spice
1/4 Cup Molasses
1 tsp. Vanilla extract
Preheat 12 Qt. Roaster Oven at 350°F for 20 minutes. Lightly grease 9 x 13 inch bake
pan.
Preheat Roaster Oven at 350°F for 20 minutes.
Place butter and powdered sugar in large bowl; beat until creamed. Beat in egg and
vanilla extract. Add dry ingredients; stir until smooth.
Form dough into 1-inch balls; roll balls in granulated sugar. Place 2 inches apart on
lightly greased 9 x 13 inch baking sheet. Set baking sheet on Rack and place in
preheated Cookwell. Cover; bake 10 to 12 minutes. Allow cookies to cool on cooling
rack.
In large bowl, cream butter and shortening. Gradually add sugar; beat until smooth.
Beat in egg, molasses and vanilla extract. Add dry ingredients; stir until mixed.
Form dough into 1 inch balls. Place 2 inches apart on 9 x 13 baking sheet. Lightly
flatten cookies with bottom of glass dipped in sugar. Place baking sheet on rack and
place in preheated Cookwell. Cover, bake 9 to 11 minutes. Allow cookies to cool on
cooling rack.
Makes about 4 dozen
Makes about 4 dozen
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TRADITIONAL BAKE
Zucchini Quick Bread
French Bread
2 Cups Flour, all purpose
1 Cup Granulated sugar
1 Tbsp. Wheat germ
1 tsp. Baking powder
2 tsp. Cinnamon
2 Eggs
1/3 Cup Apple juice
1/4 Cup Vegetable oil
2 tsp. Vanilla extract
1-1/2 Cups Shredded zucchini
6 Cups Flour, all purpose
2 Cups Warm water
2 Tbsp. Cornmeal
1 Egg white
1 (1/4 oz. pkg.) Active dry yeast
1/2 tsp. Granulated sugar
3 tbsp. Butter or margarine, melted
1 Tbsp. Salt
2 Tbsp. Water
1 tsp. Baking soda
1/2 tsp. Ground nutmeg
Preheat Roaster Oven at 400°F for 20 minutes.
Preheat Roaster Oven at 325°F for 20 minutes.
In large bowl, place warm water, yeast and sugar. Stir just until mixed. Let stand 5
Combine dry ingredients, set aside. In large bowl, combine eggs, juice, oil and extract.
Stir until well blended. Stir in dry ingredients alternately with zucchini. Pour into
lightly greased 9 x 5 loaf pan.
Place pan on Rack and place in preheated Cookwell. Cover; bake 55 to 60 minutes or
until set. Remove bread from pan and allow to cool.
minutes or until it starts to bubble.
Add butter, salt and 4 cups flour. Beat until smooth. Gradually stir in remaining flour.
Dump dough onto counter. Knead until dough is smooth and not sticky. Lightly grease
mixing bowl. Place dough in bowl, turn dough over to bring greased side up. Cover
with towel. Let rise in warm place for 1 hour or until doubled in bulk.
Shape into two 10 inch loaves. Lightly grease 9 x 13 inch baking sheet; sprinkle on
cornmeal. Arrange loaves on sheet; cut 4 slashes 1/4 inch deep on top of each loaf.
Stir egg white and water together; brush over loaves.
Makes one 9 x 5 loaf
Granola
Place baking sheet on Rack and place in preheated Cookwell. Cover; bake 35 to 40
10 Cups Quick rolled oats
2 Cups Flour, all purpose
2 Cups Honey
2 Cups Corn oil
2 Cups Sunflower nuts
1 Cup Raisins
minutes or until golden brown.
Makes two 10 inch loaves.
1 Cup Dried fruit, chopped
1 Cup Sesame seeds
1 Cup Coconut, flaked
1 Cup Walnuts, chopped
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 275°F for 20
minutes.
Combine all ingredients in preheated Cookwell; stir until well mixed. Cover; bake 60
to75 minutes, stirring twice.
Allow to cool and store in air tight container.
Makes about 1 gallon.
23
NESCO® 12-Qt. Convection Oven
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TRADITIONAL COOK
Chili
Cajun Red Beans and Rice
1/4 Cup Butter or margarine
5 lbs. Ground beef
2 Large onions, chopped
2 Cloves garlic, minced
1 (8oz.) can Tomato sauce
3 (16 oz. ea.) cans Red kidney beans
1/4 Cup Chili powder
1 Tbsp. Italian herb seasoning
1 Tbsp. Brown sugar
1 Lb Dry Red kidney beans
Water to cover beans, plus 2 inches
1 tsp. Cayenne pepper
1 Clove garlic, minced
1/4 tsp. Oregano
1/4 tsp. Marjoram
1/2 tsp. Paprika
4 tsp. Chili powder
1-1/2 tsp. Cajun seasoning
Salt and Pepper to taste
1 (29 oz.) can Stewed Tomatoes
3 (11 oz. ea.) cans Tomato soup
Combine above ingredients in Cookwell. Cover; soak overnight
3 Cups Water
2 Whole bay leaves
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 425°F for 20
minutes. Add butter; stir to melt. Break apart meat while placing into preheated
Cookwell. Add onions and garlic. Cover; cook 10 to 15 minutes or until meat is
browned. Stir in remaining ingredients until well mixed. Reduce temperature to 350°F;
cover; cook 1 to 1-1/2 hours.
1 (16 oz.) can Stewed tomatoes
3 Tbsp. Beef bouillon cubes
1 Tbsp. Brown sugar
1 Tbsp. Worcestershire sauce
Cooked rice to serve
1 Celery stalk, thinly sliced
1/2 Green pepper, chopped
1 Lb. German or Italian sausage
2 Tbsp. Tabasco sauce
Serves 25 to 30
.
Preheat Roaster Oven at 250°F for 20 minutes.
Drain off soaking water. Add the first 7 ingredients. Cover; cook at 250°F. for 4 to 5
hours, adding water to cover beans, if needed. Increase temperature to 325°F. Add
remaining ingredients; stir. Cover; cook 2 to 2-1/2 hours or until thickened.
Serves 6 to 8
Lasagna
1 (32 oz.) jar Spaghetti sauce
15 Lasagna noodles, uncooked
2 lbs. Ground beef, browned
1 Large onion, chopped
1 tsp. Ground black pepper
2 –1/2 Cups Ricotta cheese
4 Cups Mozzarella cheese, shredded
1/2 Cup Grated parmesan cheese
Barbeque Sandwich
1 Tbsp. Italian herb seasoning
Remove Cookwell; preheat covered Heatwell at 400°F. Lightly spray Cookwell with
spray cooking oil. Spread 1/2 Cup spaghetti sauce in bottom of Cookwell. Lay 4
lasagna noodles abreast and lengthwise and one crosswise at end of Cookwell.
Combine beef, onions and seasonings; spread one third of the mixture over the
noodles. Spoon over one third of the remaining spaghetti sauce and cheese. Repeat
twice.
1/4 Cup Butter or margarine, melted
3 Lbs. Ground turkey
2 Large Onions, chopped
4 Celery stalks, thinly sliced
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 425°F for 20
1 Tbsp. Worcestershire sauce
2 (10 oz.) Cans Tomato soup
2 Cups Ketchup
1 Cup B-B-Q sauce
minutes. Add butter, meat, onions and celery. Cover; cook 15 to 20 minutes or until
Set Cookwell into preheated Heatwell. Cover; cook 1 to 1-1/2 hours or until center is
set. If edges become brown, reduce temperature to 350°F and add about 20 extra
minutes of cooking.
browned.
Reduce temperature to 350°F. Add remaining ingredients: stir to mix. Cover; cook 30
to 40 minutes.
Serves 12 to 15
Serves 10 to 12
NESCO® 12-Qt. Convection Oven
24
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TRADITIONAL STEAM
Vegetable Steam Chart
Fish and Seafood Chart
Place Rack in Roaster Oven; add hot water to the amount given in chart. Cover;
preheat to 400°F for 20 minutes.
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 bring out the fresh flavor, color, and texture of each vegetable. Times
may vary due to freshness, size differences, and desired degree of doneness. The
suggested times will give you crisp, tender vegetables.
Steaming will retain the delicate texture and flavor of fish and seafood. Serve hot
directly from Roaster Oven. To serve cold, plunge in cold water to stop cooking; chill
before serving.
Vegetable
Steam Time (min.)
Water Amount
Type of Fish
Steam time (min.)
Water Amount
Artichoke, trimmed
Asparagus, trimmed
Green Beans, whole
25 to 30
15 to 20
15 to 20
3 Cups
2 Cups
2 Cups
Fish Fillets
Fish Steaks
Clams, in shell
15 to 20
20 to 25
10 to 15
3 Cups
4 Cups
3 Cups
Beets, whole
Broccoli, stalks
Broccoli, flowerettes
25 to 30
20 to 25
12 to 15
3 Cups
3 Cups
3 Cups
Crab, claws and legs
Lobster, tails
Mussels, in shell
25 to 35
20 to 25
10 to 15
3 Cups
4 Cups
3 Cups
Cabbage, quartered
Carrots, medium
Cauliflower, whole
15 to 20
20 to 25
25 to 30
3 Cups
3 Cups
4 Cups
Oysters, in shell
Shrimp, large, in shell
Sea Scallops, in shallow dish
10 to 15
8 to 12
10 to 15
3 Cups
3 Cups
3 Cups
Cauliflower, flowerettes
Corn on the Cob
Leeks, trimmed
10 to 15
20 to 25
10 to 15
2 Cups
3 Cups
2 Cups
Potatoes, whole, red
Sweet potatoes
Summer Squash
20 to 25
40 to 45
15 to 20
30 to 35
4 Cups
4 Cups
3 Cups
4 Cups
Winter Squash, quartered
25
NESCO® 12-Qt. Convection Oven
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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, accidents or similar incidents.
This warranty gives you special legal rights and you may have other
rights that vary from state to state. Always call 1-800-288-4545 to
obtain a return authorization number before returning defective
product.
Defective products, within warranty period, may be returned, postage
prepaid, with a description of the defect, along with a copy of the
original bill of sale, to The Metal Ware Corporation, 1700 Monroe St.,
Two Rivers, WI 54241 for no-charge repair or replacement at our
discretion. Out of warranty products may also be returned for repairs
or replacement. A charge for parts and labor will be implied.
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 located on the bottom of the Roaster
Oven.
NESCO® 12-Qt. Convection Oven
26
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©2003, The Metal Ware Corporation
Printed in China Made in China
#66413 rev.06/28/04
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