20 Most Recent Rival 18 Qt Roaster Oven with Buffet Server - Page 6 Questions & Answers

Hello Carolyn,

Here's a link to the Rival web site and your instruction manual for the 18 quart Rival Roaster. Basically you set the roaster to 350 (fresh) or 375 (pre-basted frozen and thawed) degrees and cook the Turkey for 9-14 minutes per pound of the turkey. Use a meat thermometer and cook until the Turkey reaches 180 degrees.

http://www.rivalproducts.com/manuals/MANUALS/RO180BR-C_43_18972586.PDF

I would download and print out a copy of the manual for your use and reference. I also save an electronic copy of all the instructions and owner's manuals on my computer in a file I've titled "Household Items - Manuals & Guides". This makes it easy to retrieve them in the case I lose them again, as they might not always be available on the internet forever.

I hope you find this Very Helpful and best regards!

it looks like we're looking for a solution to the same problem. i've been searching and searching for an answer but have only found a few choices. one is to take the turkey out during the last half hour of cooking and place it in the oven to finish, thus browning the outer layer. another says to put some kind of a rub solution on. the solution is made up of sauces or juices that i really don't want in the flavoring of my bird. i wonder if the lid on the roaster was to be situated a little higher over the roaster so that the moisture could escape but heat could still be captured an reflect back toward the bird thus allowing the skin layer of the bird to "dry out" and bake. i haven't figured it all out. i'm still looking.

how do you bake a cake in the Nesco oven?

I have not been able to find the manual for the Rival roaster oven but I did find one for the Nesco roaster oven. The ovens are very similar and that's what I use. Visit nesco.com

I have a round crock pot that needs a new handle. What can be done?

This is the site for the manual:
http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF

However,
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14 minutes per pound. In my experience this is too hot. I use 325 for 4 to 4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end point temp (down quite a bit from a few years ago), but if you stuff, that has to be in the middle of the stuffing, and the turkey will overcook somewhat while it gets there. Stuffing adds about 2 minutes per turkey pound to the cooking time.
All experts agree that turkeys cook better and safer if unstuffed, so considering that you will have to make an extra pan of stuffing to have it for everyone, you would be well advised to cook your turkey unstuffed and use some of the drippings to flavor the pan of stuffing while the turkey rests.

Not just no but absolutely no. This is an oven, not a steam table, and water between the roaster and the roaster cook pan actually interferes with the heat transfer, as well as building dangerous steam.

You can clean off the rust with a Brillo pad, You can also order a new insert pan; just be sure when you call that you have the model number for the roaster. Here is the phone number:

Rival® Customer Service
Phone:
1-800-557-4825

Absolutely not. This is an oven, not a steam table, and water in the main roaster actually interferes with heat transfer. Water in the roaster cooking pan (the inside pan) actually steams the turkey, not a yummy solution.

Rival akes several 18 quart roasters and not all of them take the buffet server. You can check about yours and order direct on line at the Rival website:

http://www.rivalproducts.com/category.aspx?cid=1117

The manuals are basically the same and a related manual is here:

http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF

But they recommend 375 and I find that the turkey is much better at 325. The Rival manual suggested 375 for pre basted or 350 for fresh 9-14 minutes per pound. In my experience this is too hot. I use 325 for 4 to 4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. Do start checking the end temp with your instant read thermometer about a half hour before it "should" be done.
The USDA now uses 165 as the end point temp (down quite a bit from a few years ago), but if you stuff, that has to be in the middle of the stuffing, and the turkey will overcook somewhat while it gets there. All experts agree that turkeys cook better and safer if unstuffed, so considering that you will have to make an extra pan of stuffing to have it for everyone, you would be well advised to cook your turkey unstuffed and use some of the drippings to flavor the pan of stuffing while the turkey rests.

The manual is available on line here:

http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF

The roaster works well as a giant slow cooker (200 low, 300 high) and you can use almost any oven recipe, including baking. DO preheat 20 minutes, and do keep the lid on.

Smithfield type country ham? Use the insert to soak it (I do two days in the fridge in skim milk made from nonfat dry milk), drain, add water and simmer in the roaster:

Bring water to 180 degrees (not quite simmering). Cook to 160 degrees internal temperature (or about 25 minutes per pound). Add water to keep ham covered.

Take ham from the pan and while warm, remove the skin carefully without tearing the fat. Dot the surface with cloves if desired, then sprinkle with brown sugar and bread crumbs

Drain roaster

Bake 15 minutes at 400 degrees (or long enough to brown nicely).

This makes the ham tender and not as salty as straight roasting.

The heater element is in the bottom of this cooker, which creates the challenge. You could switch to a Nesco, which has the element around the sides (joke). If you preheat the roaster for at least 20 minutes before putting the pan in, that helps. Then of course, a layer of foil in the bottom, and a heavy spray of the griil type Pam (works better at higher heats) will help; and you can drop the temp 25 degrees and add 30-45 minutes to the cook time.

You definitely use the insert. Rival does not recommend using the roaster without the insert.

Yes, to use the buffet server, the folks at Rival recommend 5-6 quarts hot water.

20 minutes per pound little over 3 1/2 hours

It is possible, but not recommended as it is very difficult to clean. Did you know you can order a new insert pan on the Rival site? They are also occasionally available on EBay.

No, you specifically DO NOT put water in the base between the roaster and the cook pan, this actually interferes with cooking.

No, these tend to cook moist already. I only add water if I want more steaminess and don't care about browning. Specifically, I do not add water when roasting meats.