The Roaster Oven
Roaster ovens have been around for more than 50 years and have enjoyed a renaissance in the last decade. Like most small appliances, they use less electricity than larger appliances---in this case, the oven. They radiate less heat into the workspace but still allow great smells to seep out. Best of all, they conserve moisture. Just follow this simple strategy to get the most out of your roaster. Add this to my Recipe Box.
Invest In a Deluxe Model
Roaster ovens are worth the investment. Perhaps an older relative has an old roaster set she's willing to part with, or you'll have to spend a few dollars more for a new one, but find a roaster with a sturdy rack and solid construction. Older ovens come with adjustable racks and casseroles to bake side dishes along with the entree. Sometimes all the re-furbishing they need is a new power supply cord. Several companies, including Nesco, Rival, Hamilton Beach and GE, make the standard 18-quart oven. Several make larger 22-quart models, and a few make ovens as small as 5 quarts. Choose the size that's right for your family. The size of your Thanksgiving bird is a good measure; an 18-quart oven will accommodate a 12- to 14-pound bird easily.
Start With a Bird
Large poultry preparation is where the roaster oven really performs. Racks or aluminum foil hold birds above the inner pan, which you need a really big sink to wash. Always pre-heat the oven, starting about 25 degrees above your roasting temperature. As soon as the bird is in and the cover is on the oven, lower the temperature to the roasting temperature. Don't add water to the pan---the bird will provide its own moisture. If juices begin to scorch, add a little water to re-hydrate them so they can be used for gravy. Because the heat is so even---roaster ovens heat from five sides instead of just one---foods tends to cook a bit more quickly. Resist the urge to open the lid until three-quarters of the cooking time has elapsed, then use an instant-read thermometer to check the internal temperature. Never depend on the plastic pop-up; they're even more inaccurate in a roaster oven than in a conventional oven. Stuff or not as your preference dictates, but be prepared for much longer cooking times with stuffing.
Be Adventurous
Once you master poultry, use any recipe from roasts to large-serving soups in your oven. Use roasting pans or casseroles for smaller quantities. Hold brats and Polish sausage in roasters with beer and onions, and slow-cook ribs to fall-off-the-bone goodness. Every oven is a bit different, and every family has "peepers" who dissipate the oven's heat and slow down cooking time. The wise cook judges by temperature, not time in the oven.
Remember---add water to the bottom of the cooking liner only when you want to steam food. Try steaming puddings in ceramic ramekins in an inch of pre-heated water for a smooth dessert.
Use your oven to process canned produce from your garden.
Tags: 18-quart oven, cooking time, Roaster ovens, roasting temperature, your oven