Hamilton Beach Oven Roaster Oven User Manual

Roaster Oven  
Roaster Oven Safety...................... 2  
Parts & Features.............................. 3  
Using Your Roaster Oven.............. 4  
Roasting.......................................... 5  
Cleaning Your Roaster Oven........ 7  
Roaster Oven Recipes .................. 8  
Customer Service........................ 16  
In USA: 1-800-851-8900  
In Canada: 1-800-267-2826  
840071900  
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Consumer Safety Information  
This roaster oven is not intended for  
commercial, professional, or industrial-  
type usage. This roaster oven is designed  
only for cooking food. It should not be  
used for melting wax. This appliance  
is designed, built, and intended for  
household use only.  
The length of the cord used on this appli-  
ance was selected to reduce the hazards  
of becoming tangled in, or tripping over a  
longer cord. If a longer cord is necessary an  
approved extension cord may be used.  
The electrical rating of the extension cord  
must be equal to or greater than the rating  
of the roaster oven. Care must be taken to  
arrange the extension cord so that it will not  
drape over the countertop or tabletop  
where it can be pulled on by children or  
accidentally tripped over.  
This appliance is equipped with a polarized  
plug. This type of plug has one blade wider  
than the other. The plug will fit into an  
electrical outlet only one way. This is a  
safety feature intended to help reduce the  
risk of electrical shock. If you are unable to  
insert the plug into the outlet, try reversing  
the plug. If the plug should still fail to fit,  
contact a qualified electrician to replace the  
obsolete outlet. Do not attempt to defeat  
the safety purpose of the polarized plug by  
modifying the plug in any way.  
PLEASE READ THIS BOOK!  
THE ROASTER OVEN COOKS  
SOME FOODS FASTER THAN A  
CONVENTIONAL OVEN.  
Parts & Features  
1. Cover  
2. Cover Holders  
3. Rack  
4. 18 Quart Removable  
Insert Pan  
5. Base  
6. Indicator Light  
7. Temperature Control  
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Using Your Roaster Oven  
BEFORE FIRST USE: Wash the insert pan, rack, and cover before using. During  
the first use of the roaster oven, some smoke and odor may be noticed. The  
smoke and odor should not occur after this first heating of the oven.  
Notes About Your Roaster Oven  
• The insert pan must always be used  
when cooking in the roaster oven. If  
cooking large quantities of soups or  
stews, the insert pan may be used  
as the cooking pan in the roaster  
base. It may also be used as a large  
roasting pan in the roaster base.  
• Do not use the insert pan as a baking  
pan or casserole dish for cakes,  
breads, or casseroles. A separate  
pan must be placed in the insert  
pan when cooking these foods.  
• Foil oven roasting bags can be used  
in the roaster oven. We do not  
recommend using plastic oven  
roasting bags in the roaster oven.  
• Do not remove the cover of the  
roaster oven unless necessary.  
Removing the cover allows heat to  
escape and affects the temperature  
of the roaster oven.  
• The indicator light will cycle on and  
off when the oven is heating to  
maintain set temperature.  
• Most heat-resistant glass casserole  
dishes fit in the roasting oven. Place  
in insert pan before filling dish to  
make sure it fits.  
Pan Sizes!  
• Baking pans and casserole dishes  
should be placed on the rack for  
best heat circulation. If necessary,  
the rack can be removed to fit a large  
roasting pan or two casseroles in  
the roaster oven.  
Following are pan sizes which will fit in  
the roaster oven:  
• One 9 x 13-inch baking or  
10 x 14-inch roasting pan  
• Two 9 x 5-inch or 8 x 4-inch loaf pans  
• One tube or bundt pan  
• Before baking or roasting in the  
roaster oven, make sure the pan or  
dish you plan to use will fit by placing  
it in the insert pan.  
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How to Use  
1. Make sure temperature control is  
turned to OFF. Plug cord into  
120 volt AC outlet.  
Notes!  
2. Remove rack. Leave insert pan in  
• The insert pan should always be placed  
in the roaster base when cooking.  
roaster oven.  
3. Set temperature control to desired  
• If the recipe calls for a preheated oven,  
set the temperature control to desired  
temperature. The red indicator light  
will go out when the oven has reached  
the set temperature.  
setting and let preheat 15 minutes.  
4. Place food to be cooked in a pan  
on the rack (or directly in the insert  
pan). Then place rack in oven and  
replace the cover.  
5. When finished cooking, remove  
cover. Wearing oven mitts, remove  
food by using the rack.  
6. Turn temperature control to OFF  
and unplug roaster oven.  
Roasting  
Roasting Meats and Poultry  
• We recommend the use of a meat  
thermometer to assure perfectly  
cooked roasts and poultry every time.  
If using a meat thermometer, the  
meat or poultry should be removed  
from the roaster oven when the ther-  
mometer reading is 5 to 10 degrees  
below the desired temperature. The  
internal temperature will continue to  
rise after the meat has been removed  
from the roaster oven.  
• Most hams sold today are labeled  
as “Cook Before Eating” or “Fully  
Cooked.” Ham labeled “Cook Before  
Eating” has been smoked or cured  
but NOT cooked. This ham must be  
thoroughly cooked to an internal tem-  
perature of 155 to 160°F. The “Fully  
Cooked” hams have been smoked or  
cured and already cooked. The ham  
does not require further cooking, but  
heating to 140°F improves the flavor.  
• The roaster oven cooks turkeys in less  
time than conventional ovens. A 14 to  
18 pound unstuffed turkey will cook in  
approximately 212 hours. A turkey  
cooked in the roaster oven is moist  
and juicy, but does not brown. If you  
want a turkey with browned skin,  
please use the Turkey Browning  
Sauce in the “Recipe” section.  
• The Roasting Chart lists cooking  
times for tender cuts of meat that  
are usually dry-roasted. These roasts  
are from the rib or sirloin area. To ten-  
derize cuts from the leg (ham) or  
shoulder/chuck area, cook in liquid  
for a longer period of time.  
• Times indicated are approximate and  
should be used only as a general  
guideline. Individual cuts of meat and  
personal preference may dictate  
longer or shorter roasting times.  
5
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Roasting Chart  
MEAT THERMOMETER COOKING TIME  
FOOD  
WT.  
TEMPERATURE  
(at 325°F)  
Whole Turkey  
14-18 lbs.  
5-7 lbs.  
180°F  
2 to 212 hours  
180°F  
112 hours  
Turkey Breast  
Roasting Chicken  
Beef Roast  
6-8 lbs.  
5-7 lbs.  
180°F  
112 hours  
21/2 hours  
160°F (medium)  
Fresh Pork Roast  
5-7 lbs.  
7-9 lbs.  
160°F (medium)  
140°F  
2 hours  
3 hours  
Picnic Shoulder Ham  
(Fully Cooked)  
17-19 lbs.  
140°F  
3 hours  
Whole Ham  
(Fully Cooked)  
Baking  
The roaster oven can bake your favorite Do not remove the cover of the roaster  
cakes, pies, breads, or casseroles like  
a conventional oven. Pans and dishes  
should be placed on the rack for best  
heat circulation. Using the rack is also  
recommended for convenience in  
removing hot dishes and pans from the  
roaster oven.  
oven unless necessary. Removing  
the cover allows heat to escape and  
effects the temperature of the roaster  
oven.  
Steaming  
Preheat roaster over to 450ºF. To  
steam in the roaster oven, you will  
need a stainless steel colander. Place  
rack in the insert pan. Place insert pan  
in roaster oven. Pour 1 quart boiling  
water into the insert pan. Place food to  
be steamed in the colander and place  
colander in insert pan. Cover and  
steam according to the following  
times or until desired doneness.  
ITEM TO STEAM  
AMOUNT OF TIME  
10 minutes  
2 cauliflower heads, cut up  
2 bunches of broccoli, cut up  
2 pounds shrimp  
10 minutes  
10 minutes  
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Warming Rolls, Biscuits, etc.  
Preheat roaster over to 250ºF. You will  
need two small ovenproof containers  
to hold water. Emptied and washed  
food cans are perfect. Fill the cans  
two-thirds full with hot water and place  
in opposite corners of the insert pan.  
Stack rolls, biscuits, or pancakes in  
insert pan. Do not let them touch sides  
of pan. Cover and keep warm up to  
one hour.  
Quantity Cooking  
The insert pan may be used as a  
large cooking utensil when cooking or  
heating large quantities, about  
4 gallons. It may be used to simmer  
sauces, soups, or stews, or simply to  
heat or warm large quantities. When  
cooking or heating soups or stews in  
the roaster oven, stir occasionally for  
quicker, even heating.  
For example, set the temperature  
control at 400°F and the roaster oven  
will warm vegetable beef soup from  
refrigerated temperature to serving  
temperature in about two hours. To  
cook soups, stews, or sauces, set  
the temperature control on 225°F  
and allow 4 to 8 hours to simmer,  
depending on recipe.  
Cleaning Your Roaster Oven  
1. Turn temperature control to OFF.  
Unplug roaster oven from outlet and  
let cool.  
2. Wash cover, rack, and insert pan  
in hot, soapy water. To remove  
burned-on food, let soak, then scrub  
with a nylon scouring pad. Rinse in  
hot water, then dry.  
3. Wipe the inside of the roaster base  
with a damp cloth.  
4. Wipe the outside of the roaster oven  
with a damp, soapy cloth; then dry.  
NOTE: Never immerse roaster base in  
water or other liquid.  
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Roaster Oven Recipes  
Unless otherwise instructed, preheat roaster oven for 15 minutes to the tempera-  
ture stated in the recipe.  
If recipe calls for the use of a baking pan or dish, take the rack out of the oven.  
Preheat oven to desired temperature. Then place pan on the rack and then place  
both into the roaster oven. Bake as instructed in the recipe. The rack makes it  
easier to place or remove pans or dishes in the hot roaster oven.  
Appetizers  
Party Meatballs  
5-pound bag pre-cooked  
frozen meatballs  
12-ounce jar currant jelly  
12-ounce bottle chili sauce  
12-ounce bottle cocktail sauce  
12-ounce jar grape jelly  
Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan. In a  
large mixing bowl beat together jellies and sauces. Pour over meatballs. Bake at  
250ºF for 2 hours or until heated through.  
Baked Crab and Brie Dip  
1 tablespoon vegetable oil  
1 tablespoon minced garlic  
4 green onions, finely chopped  
(include half of green top)  
8 ounces Brie  
8 ounces cream cheese,  
room temperature  
1 cup milk  
1 pound crabmeat  
10 ounces frozen, chopped spinach,  
thawed and squeezed dry  
6-ounce jar marinated artichoke hearts,  
drained and chopped  
1 tablespoon prepared mustard  
In a large skillet over medium heat, sauté the garlic and onion, until the onion is  
limp. Remove any rind from the Brie and cut into 12 inch pieces. Add to the skillet.  
Cut cream cheese into cubes and add to the skillet with the milk. Cook and stir  
just until cheeses melt. Remove from heat and dump into mixing bowl. Pick  
through crab to remove any pieces of shell. Add spinach, artichoke hearts, crab  
and mustard. Stir gently to mix then spoon into a greased shallow 2-quart baking  
dish or casserole. Place in roaster oven and bake at 425ºF for 15 to 20 minutes or  
until lightly browned. Serve with crackers or toasted slices of French bread.  
Makes 8 hors d’oeurve servings.  
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Main Dish/Entrees  
Quick Roast Turkey  
The roaster oven cooks a turkey in about half the time of a regular oven, but use  
a meat thermometer to make sure your turkey is thoroughly cooked. The roaster  
oven DOES NOT brown a turkey. The constant dripping of condensation from the  
cover of the roaster prevents the turkey from browning but also produces a turkey  
that is moist and juicy.  
1 teaspoon salt  
14 to 18 pound fresh or thawed turkey  
1 onion, cut in half  
2 stalks celery  
12 teaspoon pepper  
14 cup butter, melted  
Remove the rack. Pour 12 cup water into the insert pan, cover and preheat to 325ºF.  
Remove giblets and neck from cavities of turkey. Set aside and use for giblet  
gravy. Rinse bird inside and out with cold water. Place onion and celery inside  
turkey. Rub outside with salt and pepper. Place on rack. Brush whole turkey with  
butter. Place in roaster. Cover and cook at 325ºF for 2 to 212 hours. Check meat  
thermometer reading. Continue cooking until meat thermometer registers 180ºF.  
Turkey Browning Sauce  
For turkey with a brown skin, use the following recipe before cooking:  
14 cup melted butter or margarine  
112 teaspoons browning sauce, like Kitchen Bouquet  
1 teaspoon paprika  
Wash turkey with cold water. Pat dry. Paint turkey with the browning mixture and  
cook as directed.  
Whole Baked Ham  
15 pound fully-cooked smoked ham  
2 cups water  
12 cup orange juice  
1 cup brown sugar  
12 cup honey  
Trim thick part of fat off of ham, down to 14-inch. Score remaining layer of fat into  
diamond design; this will help hold glaze. Place ham on rack and place in roaster.  
Pour 2 cups water into insert pan. Cover and roast at 325ºF for 1 hour. Combine  
remaining ingredients to make glaze. Remove cover and spoon half of glaze over  
ham. Cover and bake 1 more hour. Remove cover and spoon remaining glaze  
over ham. Replace cover, increase temperature to 400ºF and bake for 10 minutes  
to set glaze.  
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North Carolina Pork Barbeque  
12 cup water  
10 to 12 pounds Boston  
blade pork roasts  
1 tablespoon black pepper  
2 tablespoons salt  
3 tablespoons sugar  
2 28-ounce cans whole tomatoes  
112 cups vinegar  
12 cup Worcestershire sauce  
1 to 2 tablespoons crushed red peppers  
Place pork in insert pan. In a large mixing bowl, combine remaining ingredients.  
Stir to mix and break up whole tomatoes. Pour tomato/vinegar mixture over pork.  
Cover and roast at 250ºF. Cook for 5 hours or until meat falls away from bone.  
Remove meat and slice or mince. Puree remaining sauce that pork was cooked  
with. Serve on buns with sauce and coleslaw. Makes 24 servings.  
Chili  
2 tablespoons oil  
2 pounds beef chuck,  
cut into small pieces  
1 pound hot Italian sausage,  
removed from casings  
1 pound sweet Italian sausage,  
removed from casings  
2 large onions, chopped  
1 large green pepper, seeded  
and chopped  
4 tablespoons canned, sliced  
jalapeno peppers  
(about half of 4-ounce can)  
1 tablespoon minced garlic  
4 tablespoons chili powder  
2 tablespoons ground cumin  
1 teaspoon black pepper  
2 16-ounce can kidney beans  
28-ounce can diced tomatoes, undrained  
12-ounce can tomato paste  
2 15-ounce cans chicken broth  
Set temperature dial to 400ºF. In insert pan, heat the oil. Add the beef and  
sausage and cook about 20 minutes. Add the onions, pepper, jalapeno, and garlic  
and cook 5 minutes. Stir in remaining ingredients. Reduce temperature to 275ºF.  
Cover and bake for 2 hours, stirring halfway though. Makes 5 quarts.  
Roast Chicken with Honey Mustard Glaze  
12 cup honey  
6 to 7 pound roaster chicken  
12 teaspoon salt  
3 tablespoons prepared mustard  
14 teaspoon pepper  
Remove giblets from roaster cavity and use for giblet gravy, if desired. Rinse  
chicken with cold water; pat dry. Sprinkle with salt and pepper. In a small bowl  
combine honey and mustard. Brush chicken with half of mixture. Place on rack  
and put into roaster oven. Cover and roast at 350ºF for 1 hour. Brush with  
remaining glaze. Continue to cook another 45 minutes or until done.  
10  
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Whole Beef Tenderloin  
1 whole beef tenderloin, 7-9 pounds  
2 teaspoons each: oregano, basil,  
thyme, and salt  
1 teaspoon each: ground red pepper,  
black pepper, chili powder, and  
onion powder  
Trim off most of the fat covering the tenderloin. Fold thin, flat end of the tenderloin  
back toward middle and tie with kitchen twine. This is so the roast will cook more  
evenly. Combine all seasonings and rub over roast. Place roast on rack and place  
rack in roaster. Cover and roast at 400ºF for 112 hours before removing cover to  
check with meat thermometer. Cook to a minimum internal temperature of 140ºF  
for rare. Yield: 14 to 20 servings.  
Blue Cheese Shrimp  
1 clove garlic, minced  
13 cup white wine*  
2 pounds shelled raw shrimp  
Cooked rice or pasta  
4 ounces blue cheese, crumbled  
8 ounces cream cheese, cut in cubes  
and at room temperature  
1 tablespoon chopped fresh chives  
1 tablespoon chopped fresh parsley  
In a medium mixing bowl combine the blue cheese, cream cheese, chives,  
parsley, garlic, and wine. Beat until smooth. Fold in shrimp by hand. Pour into a  
greased shallow 2-quart casserole dish. Place in roaster oven and bake at 400ºF  
for 20 minutes or until mixture is bubbly and shrimp are just done. Mixture will be  
soupy. Serve over hot rice or pasta. Makes 6 servings.  
* You may substitute 14 cup gingerale + 1 tablespoon lemon juice for the wine.  
Side Dishes  
Seasoned Rice  
8 cups regular or converted  
white rice (uncooked)  
2 tablespoons dried minced onion  
8 cups beef or chicken broth or bouillon  
8 cups boiling water  
12 cup butter or margarine, melted  
Remove insert pan from roaster oven. Preheat oven to 350ºF. Place all ingredients  
in insert pan. Stir to mix. Place insert pan in roaster oven. Cover and bake at  
350ºF for 112 hours. Makes 30 servings.  
Baked Potatoes  
10 pounds baking potatoes  
Wash and scrub the potatoes. Pierce all the potatoes, several times. Stack in the  
roaster oven so that they are not touching the sides of the insert pan. Bake at  
400ºF for 1 hour, or until done. Check for doneness by piercing with a fork.  
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Southern Baked Beans  
1 pound lean ground beef  
34 cup ketchup  
2 tablespoons prepared mustard  
1 tablespoon vinegar  
1 envelope dry onion soup mix  
2 16-ounce cans pork and beans  
1 16-ounce can kidney beans  
Do not drain beans. In a large skillet brown ground beef until done. Discard  
grease. Place browned ground beef, soup mix, pork and beans, kidney beans,  
ketchup, mustard, and vinegar into a 3-quart casserole or baking dish. Mix  
thoroughly. Place in roaster oven and bake at 350ºF for 35 to 45 minutes.  
Makes 10 servings.  
Corn Pudding  
14 cup butter, melted  
12 teaspoon pepper  
14 cup flour  
3 cups milk  
6 tablespoons sugar  
2 teaspoon salt  
6 eggs  
2 16-ounce cans whole kernel corn,  
drained  
Pour butter into a 9x13-inch baking dish or pan. Tilt to coat bottom and sides of  
pan. In a small bowl combine flour, sugar, salt, and pepper; set aside. In a large  
mixing bowl, whisk together milk and eggs. Stir in corn. Sprinkle flour-sugar  
mixture over top of corn mixture, then stir to blend. Pour into prepared pan. Place  
in roaster oven and bake at 350ºF for 35 to 45 minutes or until set.  
Makes 10 to 12 servings.  
Creamed Potatoes  
4 pounds white potatoes,  
about 15 medium  
112 teaspoons salt  
14 teaspoon pepper  
4 tablespoons butter  
3 cups half and half  
3 tablespoons finely minced onion  
Scrub the potatoes but do not peel. Place in a large pot and cover with water.  
Place over high heat and bring to boil. Reduce to simmer and cook until done,  
about 45 minutes. Refrigerate overnight. Grate the potatoes. It is not necessary to  
peel them. Place grated potatoes, half and half, onion, salt, and pepper in a large  
bowl and stir to mix. Put butter in a 9x13-inch baking dish and rotate dish to coat.  
Spoon in potato mixture. Place in roaster oven and bake at 375ºF for 1 hour.  
Makes 10 servings.  
12  
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Cheddar Onion Cornbread  
14 cup butter  
2 eggs  
1 cup milk  
2 8-ounce packages corn muffin mix  
15-ounce can cream corn  
3 drops hot pepper sauce  
112 cups chopped onion  
8-ounce container sour cream  
112 cups grated cheddar cheese,  
divided  
In a skillet over medium high heat, sauté onions in butter until soft. Transfer to a  
medium mixing bowl and let cool. Stir in sour cream and 1 cup of the cheddar  
cheese. Set aside.  
In another bowl, whisk eggs. Then add milk, muffin mix, cream corn, and pepper  
sauce. Stir until mixed. Spread muffin batter into a greased 9x13-inch baking pan.  
Dollop sour cream mixture over top of batter. Sprinkle remaining cheddar cheese  
over all. Place in roaster oven and bake at 425ºF for 30 to 35 minutes. Let set for  
5 minutes before cutting.  
Desserts  
Gingerbread with Lemon Sauce  
Gingerbread  
12 teaspoon baking soda  
18 teaspoon salt  
12 cup butter, softened  
1 cup brown sugar  
2 eggs  
1 tablespoon ground ginger  
14 teaspoon cinnamon  
14 teaspoon cloves  
1 cup milk  
1 cup molasses  
14 teaspoon nutmeg  
212 cups flour  
Grease a 9x13-inch baking pan. In a large bowl, cream together butter and sugar.  
Add eggs and mix well. Add milk and molasses and mix thoroughly. Add flour,  
baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Beat well. Pour batter  
into greased pan. Place in roaster oven and bake for 35 to 40 minutes at 350ºF  
until gingerbread begins to pull away slightly from sides of pan.  
Lemon Sauce  
1 cup hot water  
2 tablespoons butter  
Juice and grated peel from one lemon  
2 tablespoons cornstarch  
12 cup sugar  
18 teaspoon salt  
In a medium saucepan, combine cornstarch, sugar, and salt. Blend in hot water.  
Cook over medium-high heat, stirring constantly until mixture boils and is slightly  
thickened. Stir in butter, juice of lemon, and grated lemon peel, mixing well until  
butter is melted. Serve warm or cold over gingerbread. Makes 112 cups.  
13  
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Lemon Squares  
1 cup butter  
12 cup sugar  
2 cups flour  
4 eggs  
12 cup flour  
1 teaspoon baking powder  
4 tablespoons lemon juice  
2 tablespoons lime juice  
Grated zest of 1 lemon (yellow part  
of peel)  
2 cups sugar  
12 teaspoon vanilla  
Place butter and sugar in mixing bowl and beat until mixed. Add flour and mix  
until blended and crumbly. Press mixture into bottom of 9x13-inch baking pan.  
Place in roaster oven and bake at 350ºF for 20 minutes or until edges just turn  
brown. Meanwhile in same bowl (do not need to wash) beat eggs. Slowly add  
sugar then vanilla, flour, baking powder, juices, and zest. When crust is done pour  
egg mixture over crust. Return to oven and bake an additional 20 to 25 minutes or  
until set. Cool in pan then cut into squares.  
The Perfect Cheesecake  
You need a springform pan for this, but cheesecakes are easy to make. The  
roaster oven cooks the cheesecake with gentle heat by surrounding it with water  
like the professionals do.  
Butter  
112 cups sugar  
5 eggs  
1 teaspoon vanilla  
1 tablespoon lemon juice  
12 cup graham cracker crumbs  
6 8-ounce packages cream cheese,  
room temperature  
Generously butter bottom and sides of 912 inch springform pan. Sprinkle crumbs  
evenly over bottom of pan. In a large mixing bowl beat cream cheese until  
smooth. Add sugar and continue to beat until smooth. Add eggs beating well after  
each addition. Stir in vanilla and lemon juice. Pour into prepared springform pan.  
Cover springform pan with aluminum foil. (This prevents condensation in roaster  
from dripping onto cake.) Pour 3 quarts hot water into insert pan. Place spring-  
form pan on rack and place in roaster. Cover and bake at 325ºF for 112 hours.  
Carefully remove and let cool, then refrigerate thoroughly before serving.  
Yield: 16 to 20 servings.  
Harvest Apple Cake  
1 cup sugar  
1 teaspoon baking soda  
1 teaspoon salt  
1 cup light brown sugar  
112 cups vegetable oil  
3 eggs  
12 teaspoon cinnamon  
12 teaspoon nutmeg  
2 teaspoons vanilla extract  
3 cups flour  
2 cups finely chopped apples  
1 cup chopped pecans  
Preheat roaster oven to 325ºF. In a large mixing bowl beat together sugars, oil,  
eggs, and vanilla. Add flour, soda, salt, cinnamon, and nutmeg. Mix until blended.  
Stir in apples and nuts. Pour into greased 10-12 cup bundt or tube pan. Place in  
roaster oven and bake 1 hour or until toothpick inserted in center comes out  
clean. Let cool in pan 5 minutes then invert on cookie rack to cool.  
14  
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Mocha Souffle Cake  
6 ounces semisweet baking chocolate  
2 ounces unsweetened baking chocolate  
1 cup butter  
1 tablespoon instant coffee  
8 eggs, separated  
14 teaspoon salt  
1 cup sugar  
OR  
8 ounces bittersweet chocolate  
1 teaspoon vanilla  
In double boiler or heavy saucepan over low heat, melt chocolate, butter, and  
instant coffee. Set aside. In mixing bowl beat egg whites and salt until whites hold  
a point but not stiff. Set aside. In a mixing bowl whisk egg yolks. Add some of the  
melted chocolate to the yolks, then whisking quickly, add remaining chocolate to  
the yolks. Stir in sugar and vanilla. Add a few large spoonfuls of egg whites to  
the chocolate. Fold in. Add remaining whites and fold until combined. Generously  
butter a bundt or 10-inch tube pan then generously coat with sugar. Pour in  
chocolate mixture. Place in roaster oven and bake at 300ºF for 2 hours. The cake  
will rise then fall during baking. Remove from oven and let sit in pan 5 minutes.  
Invert onto serving plate. Best if served warm with whipped cream or ice cream.  
Breakfast Foods  
Baked Eggs  
112 cups milk  
3 dozen eggs  
1 teaspoon salt  
12 teaspoon pepper  
14 cup melted butter  
In a large bowl, beat milk, eggs, salt, and pepper with mixer. Pour melted butter  
into 9x13-inch baking pan and tilt pan to coat bottom and sides. Pour egg mixture  
into pan. Place in roaster oven and bake eggs at 400ºF for 30 minutes, stirring  
and scraping sides of pan with a rubber spatula every 10 minutes to ensure even  
cooking. Makes 15 servings.  
Overnight Sticky Buns  
23 cup finely chopped pecans  
14 cup butter, melted  
1 pound, 9-ounce bag frozen roll dough 12 cup brown sugar  
4 tablespoons + 1 teaspoon butterscotch 1 teaspoon cinnamon  
cook & serve pudding mix, (12 of a  
3.5 ounce box)  
Grease a 10-inch tube or bundt pan. Sprinkle pecans in bottom of pan. Place  
frozen rolls in pan. Sprinkle with pudding mix. Pour melted butter over rolls.  
Combine brown sugar and cinnamon and sprinkle over rolls. Cover with wax  
paper and let sit at room temperature overnight. In the morning, remove wax  
paper, place in roaster oven, and bake at 350ºF for 20 to 30 minutes. Remove from  
oven and immediately place serving plate on top of pan. Use hot mitts and flip the  
pan to remove sticky buns.  
15  
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Customer Service  
If you have a question about your roaster oven, call our toll-free customer service  
number. Before calling, please note the model, type, and series numbers and fill in  
that information below. These numbers can be found on the bottom of your roaster  
oven. This information will help us answer your question much more quickly.  
MODEL: ______________ TYPE: _______________ SERIES: _________________  
TWO YEAR LIMITED WARRANTY  
Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be free from defects in  
material and workmanship for a period of two (2) years from the date of original purchase,  
except as noted. There is no warranty with respect to the following, which may be supplied  
with this appliance: glass parts, glass containers, cutter/strainer, blades and/or agitators.  
This warranty extends only to the original consumer purchaser and does not cover damage  
from abuse, neglect, use for commercial purposes, or any other use not found in the  
printed directions. HAMILTON BEACH/PROCTOR-SILEX, INC. EXPRESSLY DISCLAIMS  
ALL RESPONSIBILITY FOR CONSEQUENTIAL DAMAGES OR INCIDENTAL LOSSES  
CAUSED BY USE OF THIS APPLIANCE. Some states or provinces do not allow this exclusion  
or limitation of incidental or consequential losses, so the foregoing disclaimer may not  
apply to you. If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE  
TO THE STORE! Please call our CUSTOMER SERVICE NUMBER. (For faster service  
please have model, series, and type numbers ready for operator to assist you.)  
CUSTOMER SERVICE NUMBERS  
In the U.S. 1-800-851-8900  
In Canada 1-800-267-2826  
KEEP THESE NUMBERS FOR FUTURE REFERENCE!  
This warranty gives you specific legal rights, and you may also have other legal rights  
which vary from state to state, or province to province.  
HAMILTON BEACH PROCTOR-SILEX,INC.  
PROCTOR-SILEX CANADA,INC.  
Picton, Ontario K0K 2T0  
263 Yadkin Road  
Southern Pines, NC 28387  
840071900  
5/00  
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