20 Most Recent
Rival 18 Qt Roaster Oven with Buffet Server Questions & Answers
I need a handle for a Rival electric 20 qt roaster llid
dated: Wednesday, November 20th, 2013
Call:
Rival Customer Service at 1-800-557-4825
(today ~ NO knobs are available for any Roaster)
>> They NO LONGER show, nor carry parts for the Rival 17qt. Roaster Oven RO171 in their database !!! <<
How to cook pinto beans in my 22 quart roaster
I cook 140 lbs of beans every year at church for a ham & bean dinner. I soak them overnight in 4 large rubbermaid containers (about 35 lbs in each covered all the way to the top with cold water). In the morning I drain the water, rinse beans and divide between about 14 cookers (several of them are the 22 qt roasters). You can put beans in to about 1 1/2 to 2" of the top rim. Put a ham bone in (I pre-cook about 12 10 lb bone-in hams two to a roaster sitting in about 1" water several days before, chop the meat, save the juice and the bones) and a cupped palm full of salt (3/4 to 1 T ?) and cover with water. Cook on about 350 degrees. When they start going dry add the leftover ham drippings that were saved (I usually have it heating in a crockpot nearby so that it doesn't slow the cooking of the beans down).
Water between insert and roasting pan in Nesco electric roaster?
Putting water BETWEEN THE BASE AND THE REMOVABLE PAN *is like putting water in your crock pot before inserting the porcelain dish and lid. This is dangerous and will destroy the unit. Those who answered "Yes" do not realize that the ? relates to putting water in the electric heating element portion of the pan... DANGEROUS!
Do I just plug it in and roast the turkey or do I
It doesn't hurt to put a couple of cups of water in the bottom of the roaster, but turn the turkey face down for the first few hours, then turn it right side up for the last hour. All of the juices that would drain to the back stay in the breast making it much more moist. I use a stainless steel dutch oven in the regular oven then uncover and flip in the last hour, and turn on the broiler in the last 10 minutes to crisp the skin. Let it sit for an hour and then carve. Set aside at least 5 hours for a 12-14 pound turkey to preheat, prep, cook, cool, and carve. Add another hour for a turkey in the 18-22 pound range. I usually hand rub the turkey with extra virgin olive oil and dust with black pepper, ground sage, thyme, and some onion and garlic powder. Cram an orange and lemon/lime into the cavity to add some interesting flavor to the bird if you are not stuffing.
Do I put water in
No, not a good idea.
Use the unit strictly as a roaster and not as a steamer.
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