Instructions

1. Preheat your roaster oven. Set it about 25 degrees higher than the cooking temperature---the minute you pick up the lid, the temperature will drop. Set the rack in the pan if your food will be in pans.

2. Prepare food to go into the oven according to recipe directions. Dress and tie poultry and set it onto the baking rack. No special adaptations are needed for cooking in a roaster oven. Never put food directly on the roaster liner---use a rack or pans set on the rack.

3. Put the roasting rack or dishes on the roasting rack in the oven and cover immediately. After a minute or two, when the oven has reheated, lower the temperature to what is specified in your recipe. Leave the top until your recipe calls for you to check for doneness.

4. Check for doneness with a toothpick for baked goods or a "rapid-read" meat thermometer. The portable roaster oven may take a bit longer to heat and bake than a conventional oven because its access door is on top---and heat rises. Try to avoid checking too frequently; it will lengthen cooking time.

5. Turn the oven off when the food is finished and remove the food. Get a head start on cleaning the roaster pan by filling it about one-third of the way with soapy water and turning the heat on low or 300 degrees F for 15 to 20 minutes while dinner is served. Turn the heat off and let it cool during dinner; it will be easier to clean.