SLOW | COOK | ROAST | BAKE | |
COOK | 300 | 350 | ||
STEAM | ||||
18 | Qt. | 200 | 400 | |
Roaster | 450 | |||
Oven |
T | BAKE | |
COOK | ROAS | |
300 | 350 | STEAM |
SLOW COO | ||
25 | ||
200 | 450 |
18 Qt. Roaster | Oven |
2 | 18-Qt. Roaster Oven |
18-Qt. Roaster Oven | 3 |
Avg. Weight | Temp. Setting | Approximate | |
Meat | In Pounds | Preheat/Roast | Minutes Per Pound |
Corned Beef | 3-1/2 to 4 | 350/300°F | 15 to 20 medium-well |
Pot Roast, boneless | 4 to 6 | 350/300°F | 15 to 22 medium-well |
Sirloin Tip | 3 to 5 | 350/350°F | 20 to 25 rare-medium |
Standing Rump | 4 to 6 | 350/325°F | 20 to 25 rare-medium |
Tenderloin | 3-1/2 to 4 | 450/450°F | 8 to 12 rare-medium |
Leg, Sirloin | 5 to 8 | 400/350°F | 25 to 30 medium-well |
Shoulder, boneless | 3 to 4 | 400/350°F | 25 to 30 medium-well |
Chops, center cut 1 inch | 4 to 5 | 450/325°F | 15 to 20 well |
Loin Roast, center | 3 to 5 | 400/350°F | 25 to 30 well |
Shoulder rolled | 4 to 6 | 400/350°F | 35 to 40 well |
Ribs, lean country | 8 to 10 | 250/250°F | 15 to 20 medium-well |
SMOKED PORK | Ham, bone in, shankless | 10 to 15 | 350/350°F | 20 to 25 well |
Ham, boneless | 8 to 12 | 350/325°F | 15 to 20 well | |
Ham, precooked | 5 to 10 | 350/325°F | 13 to 28 heated | |
VEAL | Loin | 4 to 6 | 350/325°F | 30 to 35 well |
Shoulder, bone | 3 to 5 | 350/325°F | 30 to 35 well | |
POULTRY | Chicken, pieces | 6 to 8 | 400/375°F | 8 to 10 well |
Chicken, whole | 3-1/2 to 5 | 400/375°F | 13 to 18 well | |
Cornish Hens (4) | 3-1/2 to 4-1/2 | 450/450°F | 15 to 20 well | |
Duck | 4 to 5 | 450/425°F | 20 to 25 well | |
Turkey, prebasted | 10 to 14 | 400/350/400°F | 12 to 17 well | |
Turkey, prebasted | 14 to 20 | 400/350/400°F | 13 to 18 well | |
Turkey, whole fresh | 10 to 14 | 400/350/400°F | 15 to 20 well |
18-Qt. Roaster Oven | 5 |
Temperature | Bake Time | ||
Type of Food | Size of Bake Pan | Setting | In Minutes |
Baking Powder Biscuits | Bake Sheet | 425°F | 15 to 20 |
Refrigerated Quick Rolls | Bake Sheet | 375°F | 13 to 15 |
Muffins | 12 Cup | 425°F | 25 to 35 |
Quick Bread | 9x5-inch Loaf Pan | 400°F | 65 to 75 |
Yeast Bread | 9x5-inch Loaf Pan | 400°F | 40 to 45 |
Yeast Rolls | Bake Sheet | 400°F | 25 to 30 |
Cookies | Bake Sheet | 375°F | 11 to 13 |
Cupcakes | 12 Cup | 375°F | 20 to 25 |
Package Cake | 9x13-inch | 375°F | 30 to 35 |
Scratch Cake | 9x13-inch | 350°F | 40 to 45 |
Brownies | 9x13-inch | 350°F | 25 to 30 |
Bar Cookies | 9x13-inch | 375°F | 25 to 30 |
Pound Cake | 9x5-inch | 375°F | 55 to 60 |
Cheesecake | 9-inch | 400°F | 55 to 65 |
Fruit Pie | 9-inch Pie Plate | 425°F | 60 to 65 |
Custard Pie | 9-inch Pie Plate | 400°F | 55 to 65 |
Pastry Shell | 9-inch | 425°F | 10 to 13 |
Pizza (9-inch) | On Rack | 425°F | 20 to 25 |
Baking Potatoes | On Rack | 400°F | 60 to 70 |
Sweet Potatoes | On Rack | 400°F | 55 to 65 |
Scalloped Potatoes | 2 Qt. Casserole | 350°F | 75 to 90 |
Winter Squash | |||
(Butternut, Buttercup, Acorn) | On Rack | 400°F | 45 to 60 |
Baked Apples | Custard Cups | 350°F | 35 to 45 |
Swiss Steak | NOTES |
10 | 18-Qt. Roaster Oven |
Hot Turkey and Cranberry Salad | Chili | |||||
12 Cups Cubed, cooked turkey | 1/4 Cup Margarine | |||||
1 | Bunch Celery ribs, thinly sliced | 5 | Lb. Ground beef | |||
4 | Green onions, thinly sliced | 2 | Large Onions, chopped | |||
12 Oz. Cranberries, rinsed, coarsely chopped | 2 | Cloves Garlic, minced | ||||
8 | Oz. Sliced almonds | 1 | Can (29 Oz.) Stewed tomatoes | |||
2 | Cans (10-3/4 Oz. ea.) Cream of Chicken soup | 3 | Cans (10-3/4 Oz. ea.) Tomato soup, undiluted | |||
2 | Cups Mayonnaise or salad dressing | 1 | Can (8 Oz.) Tomato sauce | |||
1/4 Cup Chopped parsley | 3 | Cans (16 Oz. ea.) Red kidney beans, drained | ||||
1 | Tbsp. Poultry seasoning | 1/4 Cup Chili powder | ||||
1 | Tbsp. Grated lemon peel | 1 | Tbsp. Italian herb seasoning | |||
1 | Lb. Grated Swiss cheese | 1 | Tbsp. Brown sugar |
18-Qt. Roaster Oven | 15 |
C O O K I N G F O R A F A M I L Y | |
Macaroni and Cheese | Chicken and Vegetable Soup |
C O O K I N G F O R A F A M I L Y | |
Creamy Cheesecake | Baked Turkey Melts |
18 | 18-Qt. Roaster Oven |
1-800-288-4545 | ||
© 2000, The Metal Ware Corporation | Printed in U.S.A. | Made in U.S.A. |
#63492 |