16906006ESM1.qxd 3/8/06 8:30 PM Page 1
CUSTOMER ASSISTANCE
If you have a claim under this warranty, please call our Customer Assistance Number.
For faster service, please have the model, type and series numbers ready for the
operator to assist you. These numbers can be found on the bottom of your appliance.
MODEL :________________ TYPE :_______________ SERIES :________________
Customer Assistance Number 1-877-207-0923 (US) or 1-877-556-0973 (Canada)
Keep these numbers for future reference!
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Roaster Oven
TWO-YEAR LIMITED WARRANTY
What does your warranty cover?
• Any defect in material or
workmanship.
rights, and you may also have other
rights which vary from state to state
or province to province.
• THIS WARRANTY IS IN LIEU OF ANY
OTHER WARRANTY OR CONDITION,
WHETHER EXPRESS OR IMPLIED,
WRITTEN OR ORAL, INCLUDING,
WITHOUT LIMITATION, ANY
For how long after the original
purchase?
• Two years.
What will we do?
• Provide you with a new one!
• For those items still under warranty
but no longer available, WAL-MART
reserves the right to replace with a
similar GE branded product of equal
or greater value.
STATUTORY WARRANTY OR
CONDITION OF MERCHANTABILITY OR
FITNESS FOR A PARTICULAR
PURPOSE.
• WAL-MART, GE AND THE PRODUCT
MANUFACTURER EXPRESSLY
DISCLAIM ALL RESPONSIBILITY FOR
SPECIAL, INCIDENTAL AND
How do you make a warranty claim?
• Save your receipt.
CONSEQUENTIAL DAMAGES OR
LOSSES CAUSED BY USE OF THIS
APPLIANCE. ANY LIABILITY IS
EXPRESSLY LIMITED TO AN AMOUNT
EQUAL TO THE PURCHASE PRICE PAID
WHETHER A CLAIM, HOWEVER
INSTITUTED, IS BASED ON CONTRACT,
INDEMNITY, WARRANTY, TORT
(INCLUDING NEGLIGENCE), STRICT
LIABILITY OR OTHERWISE. SOME
STATES OR PROVINCES DO NOT
ALLOW THIS EXCLUSION OR
• Properly pack your unit. We
recommend using the original carton
and packing materials.
• Return the product to your nearest
WAL-MART store or call Customer
Assistance at 1-877-207-0923 (US) or
1-877-556-0973 (Canada)
What does your warranty not cover?
• Parts subject to wear, including,
without limitation, glass parts, glass
containers, cutter/strainer, blades,
seals, gaskets, clutches, motor
brushes, and/or agitators, etc.
• Commercial use or any other use not
found in printed directions.
• Damage from misuse, abuse, or
neglect, including failure to clean
product regularly in accordance with
manufacturer’s instructions.
300o
250o
200o
350o
150o
400o
450o
LIMITATION OF INCIDENTAL OR
CONSEQUENTIAL LOSSES SO THE
FOREGOING DISCLAIMER MAY NOT
APPLY TO YOU.
Item Stock Number
169060
UPC: 681131690607
What if you encounter a problem with
this product while using it outside the
country of purchase?"
• The warranty is valid only in the
country of purchase and you follow the
warranty claim procedure as noted.
How does state law relate to this
warranty?
• This warranty gives you specific legal
MARKETED IN CANADA BY:
Wal-Mart Canada Corp.
1940 Argentia Road,
is a trademark of General Electric
Company and is used under the
license by WAL-Mart Stores, Inc.,
For product service, call customer service at
1-877-207-0923 (US) or 1-877-556-0973 (Canada)
Bentonville, AR 72716
Mississauga, Ontario L5N1P9
g
9100150000284/16905906ESM1
Printed in China
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16906006ESM1.qxd 3/8/06 8:30 PM Page 5
PREPARING YOUR ROASTER OVEN FOR USE
2. Wash the Cooking Pan, Roasting Rack and Lid in hot, soapy water using a
sponge or wash cloth. Rinse thoroughly.
HOW TO USE YOUR ROASTER OVEN
1. Remove all packaging materials.
1. Place the Cooking Pan into the Roaster Oven Body.
2. Make sure that the Temperature Control is in the OFF position, then plug Cord
into a 120 volt AC outlet.
3. The outside of the Roaster Oven Body may be cleaned with a soft cloth and
warm soapy water. Wipe dry. Do not use abrasive cleaners. Do not immerse
the Roaster Oven Body in water.
3. Turn the Roaster on by turning the Temperature Control to the desired
temperature.
4. Preheat for 15 to 20 minutes. (Indicator Light will shut off when temperature is
reached.)
NOTE: Due to manufacturing process, some smoke and odor may be noticed
5. Place Roasting Rack into the Cooking Pan, put food on the Rack, and place the
Lid on the Roaster Oven. NOTE: Some foods or recipes do not require the
Roasting Rack to be used.
during the first use. This should disappear after the first heating of the Roaster
Oven.
6. When finished, turn the Temperature Control to the OFF position and unplug
Roaster Oven from outlet.
7. Remove Lid and using oven mitts, remove the Roasting Rack with food and
serve.
IMPORTANT POINTS
• Always use the Cooking Pan in the Roaster Oven when cooking.
• Note: Never place food or liquid directly into the Roaster Oven Body.
• Caution should be used when removing the Lid so that the steam escapes
away from you.
HOW TO CLEAN YOUR ROASTER OVEN
• Avoid the Steam Vents when removing or lifting the Lid.
• Significant amounts of heat escape whenever the Lid is removed; therefore the
cooking time must be extended. Avoid frequent removal of the Lid for checking
cooking progress or stirring.
• To use Lid Rest feature, hold the Lid upright by the Handle and place the edge
of the Lid under the tabs just above either Side Handle.
• Convenience foods can be baked in the Roaster Oven. Place container on
Roasting Rack. Follow package directions.
CAUTION: Do not immerse the Roaster Oven Body in water or other liquid. Do not
put Cooking Pan in dishwasher.
1. Turn Temperature Control to the OFF position.
2. Unplug the Roaster Oven from outlet and allow unit to cool.
3. Wash the Cooking Pan, Lid and Roasting Rack in hot soapy water – using a
sponge or cloth. Rinse thoroughly in hot water, then towel dry.
4. Wipe the inside and outside of the Roaster Oven Body with a damp cloth.
• Meats roasted in your Roaster Oven will be moist and tender. For additional
browning, brush oil or butter over the meat before cooking.
• To create a darker roasted, crispier skin on poultry, do not add liquids (with the
exception of the basting butter or oil) until there are only 30 minutes left of
cooking.
• Note: The roaster pan has a capacity of 17 quarts.
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16906006ESM1.qxd 3/8/06 8:30 PM Page 7
COOKING GUIDE
COOKING GUIDE (CONT.)
DETERMINING MEAT DONENESS
Slow Cooking
It is recommended that you use a meat thermometer to determine doneness when
cooking meat and poultry. Insert the thermometer into the center of the thickest
portion of the meat. Cook until temperature for desired doneness is reached.
Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
cooking. It is not necessary to stir when slow cooking. Avoid removing the cover
during slow cooking. Heat escapes during slow cooking and you may need to
1
MEAT
RARE
MEDIUM
WELL DONE
2
increase the cooking time. When using a standard recipe, slow cook 1 ⁄ hours for
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
140° F
160° F
160° F
160° F
170° F
170° F
170° F
every 30 minutes. Slow cook using the 250°F setting.
*
140° F
*
Baking*
• Baking pans should always be placed on the Roasting Rack. Do not place pans
on bottom of Cooking Pan.
160° F
140° F
• Metal pans are recommended for use in the roaster as they provide better heat
transfer and browning.
CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot,
POULTRY
*
Roasting Chicken
Turkey
180° F
180° F
allow to cool or remove with hot pads/mitts.
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
FOOD
TEMP. SETTING
BAKING TIME (MIN)
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be used
as a guideline only.
MUFFINS
425°F
375°F
15 to 20
65 to 75
40 to 45
18 to 20
8 to 13
QUICK BREAD
YEAST BREAD
YEAST ROLLS
COOKIES
BROWNIES
CUPCAKES
SHEET CAKE
POUND CAKE
BUNDT CAKE
CHEESECAKE
FRUIT PIE
CUSTARD PIE
PASTRY SHELL
PIZZA (9-inch)
BAKED POTATOES
SWEET POTATOES
400°F
400°F
350°F
MEAT
WEIGHT (LBS.)
TEMP.
MIN./LB.
350°F
25 to 30
20 to 30
40 to 45
50 to 60
50 to 60
50 to 60
45 to 50
50 to 60
10 to 13
20 to 25
50 to 60
55 to 65
75 to 90
45 to 60
35 to 45
BEEF ROASTS
Standing Rib
Sirloin Tip
Tenderloin
Pot Roast
350°F
4 – 6
3 – 5
325°F
350°F
450°F
300°F
300°F
17 to 21
17 to 21
7 to 10
26 to 34
15 to 17
350°F
31⁄2 – 4
4 – 6
350°F
350°F
Corned Beef
31⁄2 – 4
325°F
LAMB
425°F
Leg
5 – 8
3 – 4
350°F
350°F
20 to 22
20 to 22
350°F
Shoulder, boneless
425°F
PORK
Loin Roast
Shoulder
Chops
Country-Style Ribs
425°F
3 – 5
4 – 6
4 – 5
8 – 10
350°F
350°F
325°F
21 to 26
30 to 34
15 to 17
350° to 400°F
350° to 400°F
350°F
SCALLOPED POTATOES
WINTER SQUASH
BAKED APPLES
450°F to brown and…
…then decrease temp. to 250°F
400°F
15 to 17
350°F
SMOKED HAM
Bone-in
Boneless
10 – 15
8 – 12
5 – 10
325°F
325°F
325°F
17 to 21
15 to 17
13 to 24
Fully cooked
VEAL
Loin
4 – 6
3 – 5
325°F
325°F
26 to 30
26 to 30
Shoulder
POULTRY
Chicken, whole
Chicken, whole
Chicken, pieces
Turkey, prebasted
Turkey, prebasted
Turkey, fresh
31⁄2 – 5
6 – 8
6 – 8
10 – 14
14 – 22
10 – 14
350°F
350°F
350°F
375°F
375°F
350°F
13 to 15
15 to 17
7 to 9
12 to 15
13 to 15
15 to 17
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16906006ESM1.qxd 3/8/06 8:30 PM Page 9
RECIPES
RECIPES
* Always preheat roaster prior to baking (Maximum 15 minutes)
Roasted Vegetable Soup
2 small yellow squashes
1 pint whipping cream
/ cup. oil
1
4
2 lb. asparagus, tips and tender portion only
Baked Potatoes
8 to 12 baking potatoes
2 small red bell peppers, cut into 1" pieces
1 tsp. ground black pepper
2 tsp. minced fresh rosemary
2 tsp. salt
1
2
2 can (14 / -oz) chicken broth
1 lb. small whole, fresh mushrooms
1 red onion, quartered
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on
Roasting Rack, making sure that they don’t touch the sides of Cooking Pan. Cover and
bake at 400°F for 1 hour.
Combine oil, salt and pepper in a bowl. Add vegetables and stir well to coat. Add
vegetables to Cooking Pan. Roast at 450°F for 30 minutes, stirring every 10 minutes.
Reduce heat to 250°F. Add broth and cream. Stir well and cook until simmering.
Pot Roast with Vegetables
6 to 8 lbs. beef chuck roast
2 cups baby carrots
2 cups beef broth
1 tbs. salt
1 tsp. ground black pepper
Chicken Tetrazzini for a Crowd
8 medium potatoes, peeled and quartered
2 onion, quartered
16 oz. spaghetti, broken and cooked
according to package directions
10 cups cooked chicken, cut up
2 cups chicken broth
1 / cup chopped onion
1
2
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tsp. ground black pepper
Place roast in bottom of Cooking Pan. Place vegetables around sides of roast. Add
salt, pepper and broth. Cover; cook at 300°F 3 to 4 hours or until tender.
2 lb. grated American cheese
1
2
4 cans (10 / oz. each) condensed
Hickory-smoked brisket
cream of mushroom soup
6 to 8 lb. beef brisket
1⁄2 cup liquid smoke
1 tsp. garlic salt
1 tsp. onion powder
1 tsp. celery salt
Combine all ingredients in Cooking Pan. Place in Roaster Oven Body and cover. Bake
at 350°F for 30 minutes or until heated through.
Asian Spareribs
4 large cloves garlic, minced
1 tsp. five spice powder
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid
smoke and seasonings. Wrap the brisket with the foil and crimp edges. Place in
Cooking Pan. Cover and cook at 250°F for 4 hours.
2 tbs. sesame oil
2 tbs. minced fresh ginger
1 tbs. chili puree
2 tsp. salt
6 to 8 lbs. pork spareribs,
cut to fit into pan
8 green onions, thinly sliced
1
2
Lemon Garlic Roast Chicken
7 to 8 lb. chicken
⁄ cup brown sugar
1
4
8 tbs. hoisin sauce
⁄ cup lemon juice
2 tsp. salt
4 cloves garlic, minced
1
2
⁄ cup butter, softened
1 tsp. ground black pepper
Combine first 8 ingredients to make marinade. Sprinkle ribs with salt and brush with
marinade. Place ribs in Cooking Pan. Roast at 350°F for 11⁄2 to 2 hours.
Rinse chicken in cold water and pat dry with paper towels. Combine remaining
ingredients and rub over skin and between skin and meat of chicken. Place Roasting
Rack in Cooking Pan. Place chicken on Roasting Rack and cover. Bake at 350°F for 2
1
2
to 2 / hours or until chicken is done.
Beef Stew
4 lbs. beef stew meat
6 potatoes, peeled and cubed
2 stalks celery
2
3
/ cup dry bread crumbs
2
3
/ cup quick-cooking tapioca
2 tsp. salt
2 medium onion, cut into eighths
4 cans (10 / -oz. each) condensed
2 tsp. basil
/ tsp. pepper
1
1
2
2
tomato soup
2 cups beef broth
2 cans (8 oz.) sliced mushrooms, undrained
Toss stew meat with bread crumbs, salt and pepper. Place beef in Cooking Pan and
add remaining ingredients; stir well. Cover and roast at 250°F for 4 to 5 hours or until
meat and vegetables are tender.
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