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Rival 18 Qt Roaster Oven with Buffet Server - Page 5 Questions & Answers
The bottom of the oven does not heat only the
ooking with a convection oven requires some adjustments, but may prove much easier and more rewarding in the long run. Because the heated air transfers heat
more efficiently to cooking containers and exposed food surfaces, food
will take less time to cook. Most recipes can be cooked for 25% shorter
time, which ends up saving energy. The temperature at which food cooks
may need to be lowered slightly on a trial and error basis.
The lid handle broke on
This would probably be a good place to start.
If they do not show your product on the list, give them a call.
http://www.householdappliance.com/sunbeam.html
Paul
Do you put water between the pan and the roaster?
My wife and I add fluids based on the food being cooked. A roast might get a little wine or other spirits added for flavoring. Same for poultry. The addition of fluids needs to be adjusted for what your placing in the pot, some veggies (especially frozen) will add moisture to the pan. The initial amount of liquid in the pan should be about a cup to help prevent the meat from sticking to the pan and to facilitate gravy.
As the heat is mainly applied to the sides of the device bottom burning should not be a problem. We have made stews, soups, and roasted meats for our main dishes in our cooker. I hope you have plenty of hearty meals with your cooker.
Do you need to add water
mcdevito75 here, I don"t think so unless, I would imageine if your makeing a gravy. I would just stick with some Olive oill or peanut oil and us ethis as a bast.
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