Rival 18 QT Roaster Oven
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the following:
- Read all instructions before using.
- Do not touch hot surfaces. Use handles or knobs.
- To protect against electrical shock, do not immerse the roaster base, cord, or plug in water or other liquid.
- Close supervision is necessary when any appliance is used by or near children.
- Unplug from the outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before cleaning.
- Do not operate the Roaster Oven with a damaged cord or plug or after the appliance malfunctions, or has been damaged in any manner. Return the appliance to the manufacturer (see warranty) for examination, repair, or electrical or mechanical adjustment.
- The use of accessory attachments not recommended by Rival may cause injuries.
- Do not use outdoors.
- Do not let the cord hang over the edge of the table or counter, or touch hot surfaces, including the stove.
- Do not place on or near a hot gas or electric burner or in a heated oven.
- Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
- CAUTION: Steam escaping from under cover or food warming pans is hot and can cause burns.
- Do not use the appliance for anything other than its intended use.
- Use oven mittens to remove the REMOVABLE ROASTING PAN from the Roaster Oven, or to remove a baking pan or cooked food from the REMOVABLE ROASTING PAN.
- To disconnect, turn the control to “OFF”, then remove the plug from the wall outlet.
SAVE THESE INSTRUCTIONS
KNOW YOUR ROASTER OVEN
PREPARING YOUR ROASTER OVEN FOR USE
- Remove all packaging materials.
- Wash the REMOVABLE ROASTING PAN, ROASTING RACK, and LID in hot, soapy water using a sponge or wash cloth. Rinse thoroughly.
- 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.
NOTE: Due to the manufacturing process, some smoke and odor may be noticed during the first use. This should disappear after the first heating of the Roaster Oven.
TIPS FOR ROASTING
- Always use the REMOVABLE ROASTING PAN in the roaster oven when cooking.
NOTE: Never place food or liquid directly into the ROASTER OVEN BODY - 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 the LID REST feature, hold the LID upright by the HANDLE and place the edge of the LID under the metal tabs just above either side HANDLE.
- Convenience foods can be baked in the roaster oven. Place the container on the ROASTING RACK. Follow package directions.
- Meats roasted in your Roaster Oven will be moist and tender. For additional flavor, brush oil or butter over the meat before cooking.
- To create a darker roasted, crispier skin on poultry, do not add liquids (except for the basting butter or oil) until there are only 30 minutes left of cooking.
USING YOUR ROASTER OVEN
- Place the REMOVABLE ROASTING PAN into the ROASTER OVEN BODY.
- Make sure that the TEMPERATURE CONTROL is in the OFF position, then plug the cord into a 120-volt AC outlet.
- Turn the Roaster on by turning the TEMPERATURE CONTROL to the desired temperature.
- Preheat for 15 to 20 minutes.
- Place ROASTING RACK into the REMOVABLE ROASTING 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.
- When finished, turn the TEMPERATURE CONTROL to the OFF position and unplug the Roaster Oven from the outlet.
- Remove the LID and, using oven mittens, remove the ROASTING RACK with food and serve.
CLEANING YOUR ROASTER OVEN
NOTE: Do not immerse the ROASTER OVEN BODY in water or other liquid. Do not put REMOVABLE ROASTING PAN in dishwasher.
- Turn TEMPERATURE CONTROL to the OFF position.
- Unplug the Roaster Oven from the outlet and allow the unit to cool.
- Allow the Roaster Oven to cool completely before cleaning.
- Wash the REMOVABLE ROASTING PAN, LID, and ROASTING RACK in hot soapy water – using a sponge or cloth. Rinse thoroughly in hot water, then towel dry.
- Wipe the inside and outside of the ROASTER OVEN BODY with a damp cloth.
COOKING TIME AND TEMPERATURE
DETERMINING MEAT DONENESS
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.
| MEAT | RARE | MEDIUM | WELL DONE |
| BEEF | 140° F | 160° F | 170° F |
| PORK | * | 160° F | 170° F |
| LAMB | 140° F | 160° F | 170° F |
| SMOKED HAM Cook before eating Fully cooked | * | 160° F 140° F | |
| POULTRY Roasting Chicken Turkey | * | 180° F 180° F |
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Meats will cook more rapidly in the Roaster Oven than a conventional oven. Reducing temperature and increasing time will result in a browner, crispier crust. Times indicated below are approximate and should be used as a guideline only.
| MEAT | WEIGHT (LBS. | ) TEMP. | MIN./LB. |
| BEEF ROASTS Standing Rib Sirloin Tip Tenderloin Pot Roast Corned Beef | 4 – 6 3 – 5 3 1⁄2 – 4 4 – 6 3 1⁄2 – 4 | 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 |
| LAMB Leg Shoulder, boneless | 5 – 8 3 – 4 | 350° F 350° F | 20 to 22 20 to 22 |
| PORK | |||
| Loin Roast | 3 – 5 | 350° F | 21 to 26 |
| Rolled Shoulder | 4 – 6 | 350° F | 30 to 34 |
| Chops | 4 – 5 | 325° F | 15 to 17 |
| Country-Style Ribs | 8 – 10 | 450° F to brown and… | |
| …then decrease temp. to 250° F | 15 to 17 | ||
| SMOKED HAM Bone-in, shank Boneless Fully cooked | 10 – 15 8 – 12 5 – 10 | 325° F 325° F 325° F | 17 to 21 15 to 17 13 to 24 |
| VEAL Loin Shoulder | 4 – 6 3 – 5 | 325° F 325° F | 26 to 30 26 to 30 |
| 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 |
SLOW COOKING
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 when the LID is removed and may increase the cooking time. When using a standard recipe, slow cook 11⁄2 hours for every 30 minutes. Slow cook using the 250°F setting.
BAKING*
- Baking pans should always be placed on the ROASTING RACK. Do not place pans on the bottom of the REMOVABLE ROASTING PAN.
- Metal pans are recommended for use in the roaster as they provide better heat transfer and browning.
FOOD TEMP. SETTING BAKING TIME (MIN MUFFINS 425° F 15 to 20 QUICK BREAD 375° F 65 to 75 YEAST BREAD 400° F 40 to 45 YEAST ROLLS 400° F 18 to 20 COOKIES 350° F 11 to 13 BROWNIES 350° F 25 to 30 CUPCAKES 350° F 25 to 30 SHEET CAKE 350° F 40 to 45 POUND CAKE 350° F 50 to 60 BUNDT CAKE 350° F 50 to 60 CHEESECAKE 325° F 50 to 60 FRUIT PIE 425° F 45 to 50 CUSTARD PIE 350° F 50 to 60 PASTRY SHELL 425° F 10 to 13 PIZZA (9-inch) 425° F 20 to 25 BAKED POTATOES 350° to 400° F 50 to 60 SWEET POTATOES 350° to 400° F 55 to 65 SCALLOPED POTATOES 350° F 75 to 90 WINTER SQUASH 400° F 45 to 60 BAKED APPLES 350° F 35 to 45
RECIPES
LEMON GARLIC ROAST CHICKEN
- 4 to 5-lb. chicken
- 2 tbs. lemon juice
- 3 cloves garlic, minced
- 1⁄2 tsp. ground black pepper
- 1 tsp. salt
- 1⁄4 cup butter, softened
Rinse chicken in cold water. Combine remaining ingredients and rub over skin and between skin and meat of chicken. Place the roasting rack in the cooking pan. Place chicken on roasting rack and cover. Bake at 350°F for 11⁄2 hours, reduce heat and increase time for crispier, darker skin, until internal temperature reaches 175°F in all parts of the chicken.
BAKED POTATOES
- 8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place the rack in the pan. Stack potatoes on a roasting rack, making sure that they don’t touch the sides of the cooking pan. Cover and bake at 400°F for 1 to 11⁄2 hours.
POT LUCK BEEF STEW
- 8 -lbs. beef stew meat
- 15 potatoes, peeled and cubed
- 2 cups dry bread crumbs
- 2 tbs. basil
- 2 tsp. salt
- 2 cups quick-cooking tapioca
- 1⁄2 tsp. pepper
- 8 cans (4 ounces) sliced mushrooms, undrained
- 4 large onions, cut into eighths
- 15 cans (101⁄2-oz. each) condensed tomato soup
- 4 lbs. baby carrots 8 cups beef broth
- 7 stalks celery
Toss stew meat with bread crumbs, salt and pepper. Place beef in 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.
CHILI FOR A CROWD
- 3 lbs. dry pinto beans, soaked and drained
- 5 cloves garlic, minced
- 1 can (28-oz. ) diced tomatoes
- 2 jalapeno peppers, finely chopped
- 10 lbs. ground chuck, browned and drained
- 3 tbs. cumin
- 12 cups water
- 3⁄4 cup chili powder
- 2 onions, chopped
- 3 cups tomato juice
- 2 green peppers, chopped
- 3 cans (101⁄2-oz. each) tomatoes and chilies
Preheat Roaster to 350°F. Combine the first 8 ingredients in the roaster. Cover, cook for 2 1⁄2 hours. Add remaining ingredients. Cover and cook an additional 30 minutes to 1 hour.
MEATBALLS
- 5 lbs. ground beef
- 1 1⁄2 tsp. salt
- 1 cup Italian seasoned fine, dry bread crumbs
- 1⁄2 tsp. pepper
- 5 eggs
Preheat Roaster with pan in place to 425°F. Combine all ingredients. Form into 1- inch balls. Place meatballs in pan. Cover; Bake 30 to 45 minutes or until done. Stir occasionally to brown on all sides. Makes approximately 75 meatballs.
PEPPER CRUSTED BRAISED SHORT RIBS
- 6 – 9 lbs. beef short ribs
- 15 cloves garlic, minced
- 1⁄4 cup freshly cracked black pepper
- 5 (14 1⁄2-oz.) cans beef broth
- 2 tsp. salt
- 1 cup red wine, optional
Preheat Roaster to 450°F. Rub ribs on all sides with pepper and garlic. Sprinkle with salt. Place ribs in a cooking pan and cover. Cook 15-30 minutes, turning to brown on all sides. Pour broth over ribs. Cover, reduce heat to 300° F, and cook until tender, 2 to 21⁄2 hours.
PORK ROAST
- 4 – 5 lb. pork loin roast
- 1⁄2 tsp. pepper
- 4 cloves garlic, minced
- 1⁄2 cup Italian dressing
- 1 tsp. salt
- 1⁄4 cup Worcestershire sauce
Preheat Roaster to 350°F. Place the roast on the rack. Press minced garlic into the surface of the roast. Place the rack in the Roaster. Combine dressing and Worcestershire sauce. Brush roast with marinade. Cover; cook for 2 to 2 1⁄2 hours or until done.
SPAGHETTI SAUCE
- 1 can (48-oz.) tomato juice
- 1⁄3 cup basil leaves
- 4 cans (28-oz.) diced tomatoes
- 1⁄4 cup oregano leaves
- 2 cans (12-oz.) tomato paste
- 1 1⁄2 tbs. parsley
- 2 tbs. Worcestershire sauce
- 1 tbs. thyme
- 6 cups water
- 1 tbs. salt
- 5 cloves garlic, minced
- 1 tsp. pepper
Turn the Roaster to 350°F. Add all ingredients to an oven-safe dish, stirring well to combine. Cover, cook 3 to 4 hours until thick, adding meatballs during the last 1 to 1 1⁄2 hours. Stir occasionally.
SPICY BEEF ROAST
- 2 (2 1⁄2 to 3-lb.) beef tip or rump roast
- 1⁄4 cup soy sauce
- 2 – 3 tbs. cracked black peppercorns
- 2 tbs. Worcestershire sauce
- 4 cloves garlic, minced
- 1 1⁄2 tsp. dry mustard
- 3 tbs. balsamic vinegar
- 1⁄2 tsp. salt
Preheat Roaster to 350° F. Make several slits in top of roasts. Place roasts on the rack. Set the rack in the Roaster. Combine vinegar, soy sauce, Worcestershire sauce, and mustard. Brush the marinade over the roasts. Combine cracked pepper and garlic. Rub over the meat. Sprinkle with salt. Cover; roast 20 to 25 minutes per lb. or until roast reaches desired doneness.
BAKED BEANS
- 2 cans (7-lbs. each) pork and beans
- 1⁄2 cup Worcestershire sauce
- 1 1⁄2 cup molasses
- 2 tbs. dry mustard powder
- 1 1⁄4 cup ketchup
- 1 lb. bacon, cooked until just crisp and cut up
- 3⁄4 cup prepared barbecue sauce
Combine all ingredients in an oven-safe dish and place in a roaster pan on the Roasting Rack. Cover and cook at 300°F for 2 hours or until heated through. Stir occasionally.
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