I have just been given an older model of one of these electric
roasters. It has no instructions and I was wondering if anyone knows
how to use them. Sure would appreciate some advice. Thanks so much

Oh pshaw, on Thu 02 Nov 2006 05:26:36p, patches meant to say...

> I have just been given an older model of one of these electric
> roasters. It has no instructions and I was wondering if anyone knows
> how to use them. Sure would appreciate some advice. Thanks so much

I have a Westinghouse electric roaster that was purchased by my parents in
1958, and it still works like new. The instructions never suggested putting
water between the main cavity and the liner and we never have. We use the
same temperatures as specified for regular ovens, although some things do
take longer to cook. We have roasted turkeys and chickens, baked pies and
casseroles and probably a lot of other things. On several occasions I have
made large batches of stuffed cabbage rolls in it. I'll never part with it.
:-)

--
Wayne Boatwright
__________________________________________________

That's one small step for a man, and a thousand
huge ones for a millipede.

patches wrote:
> I have just been given an older model of one of these electric
> roasters. It has no instructions and I was wondering if anyone knows
> how to use them. Sure would appreciate some advice.

How old? What model? No picture? It's a friggin' toaster, idiot!

patches wrote:
> I have just been given an older model of one of these electric
> roasters. It has no instructions and I was wondering if anyone knows
> how to use them. Sure would appreciate some advice. Thanks so much

The older models work best if you put a small amount of water. (4 cups
or so) between the liner and the roaster if this modelof roaster has a
removable liner.

http://www.nesco.com this is alink for new models and includes
recipes.
Not rocket science. You will be able to figure it out easy.

Good luck

On 2 Nov 2006 17:13:30 -0800, "Sheldon" > wrote:

>
>patches wrote:
>> I have just been given an older model of one of these electric
>> roasters. It has no instructions and I was wondering if anyone knows
>> how to use them. Sure would appreciate some advice.
>
>How old? What model? No picture? It's a friggin' toaster, idiot!

How much did you have to drink before the "R" looked like a "T",
idiot.

Your Triend,

Lou

Oh pshaw, on Thu 02 Nov 2006 09:49:56p, Nancy Young meant to say...

>
> "aem" > wrote
>
>>
>> pamjd wrote:
>>> The older models work best if you put a small amount of water. (4 cups
>>> or so) between the liner and the roaster if this modelof roaster has a
>>> removable liner. [snip]
>>
>> This sounds unlikely to me. Assuming there's a place for that water to
>> go that won't mess up the appliance it would convert the roaster to a
>> steamer, wouldn't it? Roasting is dry heat, pretty much by definition,
>> so I don't see how generating steam can be a good thing.
>
> Would the steam actually get to the food? I thought maybe the warm
> water would provide a very even heat. What the heck do I know,
> I don't even know what the roaster looks like.
>
> nancy
>
>
>

No, the water wouldn't get to the food, but it would effectively turn the
roaster into a double-boiler. Not exactly what you want if your roasting
or baking.

--
Wayne Boatwright
__________________________________________________

That's one small step for a man, and a thousand
huge ones for a millipede.

pamjd wrote:
> The older models work best if you put a small amount of water. (4 cups
> or so) between the liner and the roaster if this modelof roaster has a
> removable liner. [snip]

This sounds unlikely to me. Assuming there's a place for that water to
go that won't mess up the appliance it would convert the roaster to a
steamer, wouldn't it? Roasting is dry heat, pretty much by definition,
so I don't see how generating steam can be a good thing. -aem

aem wrote:
> pamjd wrote:
>> The older models work best if you put a small amount of water. (4 cups
>> or so) between the liner and the roaster if this modelof roaster has a
>> removable liner. [snip]
>
> This sounds unlikely to me. Assuming there's a place for that water to
> go that won't mess up the appliance it would convert the roaster to a
> steamer, wouldn't it? Roasting is dry heat, pretty much by definition,
> so I don't see how generating steam can be a good thing. -aem
>


When I volunteered at a soup kitchen a couple of times 2 years ago (I
really need to do that again) we cooked a lot of things in electric
roasters. The lady who ran the kitchen had us put a little water
between the roaster and the lift-out liner for a lot of things. It
greatly increased the heat transfer. The food still cooked with dry
heat, but it was limited to about 212 degrees by the boiling water.
Without the water, the inner liner could theoretically cook at quite a
bit higher temperature, but we had them so full the food never had a
chance to roast at 350. (A typical roaster would be full of scalloped
potatoes to serve 50)

I have a big roaster that I use use to roast turkeys and briskets and
hams, and I never put water in the outer jacket. If I was using it to
cook 15 pounds of potatoes and needed them done in an hour, I might use
the water.

Bob

"aem" > wrote

>
> pamjd wrote:
>> The older models work best if you put a small amount of water. (4 cups
>> or so) between the liner and the roaster if this modelof roaster has a
>> removable liner. [snip]
>
> This sounds unlikely to me. Assuming there's a place for that water to
> go that won't mess up the appliance it would convert the roaster to a
> steamer, wouldn't it? Roasting is dry heat, pretty much by definition,
> so I don't see how generating steam can be a good thing.

Would the steam actually get to the food? I thought maybe the warm
water would provide a very even heat. What the heck do I know,
I don't even know what the roaster looks like.

nancy

Nancy Young wrote on 02 Nov 2006 in rec.food.cooking

> I don't even know what the roaster looks like.
>

Think BIG crockpot...22qts big.

zxcvbob wrote on 02 Nov 2006 in rec.food.cooking

> aem wrote:
> > pamjd wrote:
> >> The older models work best if you put a small amount of water. (4
> >> cups or so) between the liner and the roaster if this modelof
> >> roaster has a removable liner. [snip]
> >
> > This sounds unlikely to me. Assuming there's a place for that water
> > to go that won't mess up the appliance it would convert the roaster
> > to a steamer, wouldn't it? Roasting is dry heat, pretty much by
> > definition, so I don't see how generating steam can be a good thing.
> > -aem
> >
>
>
> When I volunteered at a soup kitchen a couple of times 2 years ago (I
> really need to do that again) we cooked a lot of things in electric
> roasters. The lady who ran the kitchen had us put a little water
> between the roaster and the lift-out liner for a lot of things. It
> greatly increased the heat transfer. The food still cooked with dry
> heat, but it was limited to about 212 degrees by the boiling water.
> Without the water, the inner liner could theoretically cook at quite a
> bit higher temperature, but we had them so full the food never had a
> chance to roast at 350. (A typical roaster would be full of scalloped
> potatoes to serve 50)
>
> I have a big roaster that I use use to roast turkeys and briskets and
> hams, and I never put water in the outer jacket. If I was using it to
> cook 15 pounds of potatoes and needed them done in an hour, I might
> use the water.
>
> Bob
>

My 22 qt roaster came with a 3 canister steam table attachment. You put
water in the roaster and then added the steam table gizmo assembly...
turning the roaster into a keep warm dealie with 3 containers. My guess
is good for keeping food warm for fair sized groups. Last I used mine was
(2003) when my office moved to a new building and we fed around 100 at a
changing buildings party. Mine was 1 roaster of many roasters full of
things like soup, veggies, mashed spuds, rice, lumpia and chicken wings.
I retired it to my Daughter's house this year as she does the family
feasts now, if I need it I can get it from her. But she does more large
group cooking than I do these days.

Oh pshaw, on Thu 02 Nov 2006 09:49:56p, Nancy Young meant to say...

>
> "aem" > wrote
>
>>
>> pamjd wrote:
>>> The older models work best if you put a small amount of water. (4 cups
>>> or so) between the liner and the roaster if this modelof roaster has a
>>> removable liner. [snip]
>>
>> This sounds unlikely to me. Assuming there's a place for that water to
>> go that won't mess up the appliance it would convert the roaster to a
>> steamer, wouldn't it? Roasting is dry heat, pretty much by definition,
>> so I don't see how generating steam can be a good thing.
>
> Would the steam actually get to the food? I thought maybe the warm
> water would provide a very even heat. What the heck do I know,
> I don't even know what the roaster looks like.

This is a prime example:

http://tinyurl.com/u5edz

--
Wayne Boatwright
__________________________________________________

That's one small step for a man, and a thousand
huge ones for a millipede.

aem wrote:

> This sounds unlikely to me. Assuming there's a place for that water
> to go that won't mess up the appliance it would convert the roaster
> to a steamer, wouldn't it? Roasting is dry heat, pretty much by
> definition, so I don't see how generating steam can be a good thing.

That selps also keeps many foods moist while you cook them. Some cakes need
it, and also some meat cuts, as pork shins.
--
Vilco
Think pink, drink rose'

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> Oh pshaw, on Thu 02 Nov 2006 09:49:56p, Nancy Young meant to say...

>> Would the steam actually get to the food? I thought maybe the warm
>> water would provide a very even heat. What the heck do I know,
>> I don't even know what the roaster looks like.
>
> This is a prime example:
>
> http://tinyurl.com/u5edz

Thanks, Wayne. Pretty much what I thought.

nancy

<Alan > wrote in message
...
> On Fri, 03 Nov 2006 11:49:02 GMT, "Vilco" > wrote:
>
>>aem wrote:
>>
>>> This sounds unlikely to me. Assuming there's a place for that water
>>> to go that won't mess up the appliance it would convert the roaster
>>> to a steamer, wouldn't it? Roasting is dry heat, pretty much by
>>> definition, so I don't see how generating steam can be a good thing.
>>
>>That selps also keeps many foods moist while you cook them. Some cakes
>>need
>>it, and also some meat cuts, as pork shins.
>
>
> But, you would never bake a cake in a roaster. It isn't an oven.
>
> My stereotypical idea of roaster food is sloppy joe mix for 100
> people!
>
> Alan Moorman

You can use a roaster for baking. My mom used hers to bake bread for awhile
when her oven was out of commission.

Roasters have vented lids. Crockpots don't have vented lids. Roasters have
adjustable temperatures, crockpots only have two temps and maybe keep warm.

Ms P

On 3 Nov 2006 02:50:34 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

> We have roasted turkeys and chickens, baked pies and
>casseroles and probably a lot of other things.

I was probably in my teens before I realized you could make a turkey
in an oven. On holidays there was always two. One for the turkey and
one for the ham.

Lou

On Fri, 03 Nov 2006 10:35:41 GMT, Mr Libido Incognito >
wrote:

>My 22 qt roaster came with a 3 canister steam table attachment. You put
>water in the roaster and then added the steam table gizmo assembly...
>turning the roaster into a keep warm dealie with 3 containers. My guess
>is good for keeping food warm for fair sized groups. Last I used mine was
>(2003) when my office moved to a new building and we fed around 100 at a
>changing buildings party. Mine was 1 roaster of many roasters full of
>things like soup, veggies, mashed spuds, rice, lumpia and chicken wings.

The roasters I saw growing up had the steam option too, but the only
time I ever saw it used was for the PTA's fund rasing "Hot Dog Day."
The moms would set roasters up in the school gym. Some roasters would
have the hot dogs and others would have the buns. We'd bring in our
little manilla envelopes marked with our order and filled with the
proper coins a few days before. On the event day the teacher would
give us our validated envelope and we collected out hot dogs and
chips. I don't remember what condiments were available. It was
always a day we looked forward to. As bad as it sounds it seemed
better than having to carry a lunch and seemed like we were "living
large" for the day.

Thanks for spurring the memory. I probably haven't thought about this
for 30 years. Looking back I remember some kids didn't have the coins
to participate and had to eat their PBJ's (sigh) I vaguely remember
there were extras for the kids that didn't have coins or a lunch. It
makes me wonder how many other sad things I've repressed.

Lou

"Lou Decruss" > wrote in message
...

> The roasters I saw growing up had the steam option too, but the only
> time I ever saw it used was for the PTA's fund rasing "Hot Dog Day."
> The moms would set roasters up in the school gym. Some roasters would
> have the hot dogs and others would have the buns. We'd bring in our
> little manilla envelopes marked with our order and filled with the
> proper coins a few days before. On the event day the teacher would
> give us our validated envelope and we collected out hot dogs and
> chips. I don't remember what condiments were available. It was
> always a day we looked forward to. As bad as it sounds it seemed
> better than having to carry a lunch and seemed like we were "living
> large" for the day.
>
> Thanks for spurring the memory. I probably haven't thought about this
> for 30 years. Looking back I remember some kids didn't have the coins
> to participate and had to eat their PBJ's (sigh) I vaguely remember
> there were extras for the kids that didn't have coins or a lunch. It
> makes me wonder how many other sad things I've repressed.
>
> Lou

I was just thinking about how long it had been since I'd had a hot dog
cooked in a roaster. People around here would just dump the hot dogs into
the roaster without any water and let them cook that way. I haven't been to
any kind of event where they cooked them that way for ages and ages now.
It's probably just as well, they tend to upset the plumbing for a day or two
anyway.

Ms P

Nancy Young wrote on 03 Nov 2006 in rec.food.cooking

> Thanks, Wayne. Pretty much what I thought.
>

A steam table of the kind a roaster would be...think of those buffets
you've been to where the food sits in those stainless steel "pots" and
those pots sit in a water bath on a heated table type dealies...except
smaller usually. No the food wouldn't be touched by the water ...but the
"pot" would...Strictly for keeping food warm as far as I'm concerned.

Lou Decruss wrote:
> On 2 Nov 2006 17:13:30 -0800, "Sheldon" > wrote:
>
> >
> >patches wrote:
> >> I have just been given an older model of one of these electric
> >> roasters. It has no instructions and I was wondering if anyone knows
> >> how to use them. Sure would appreciate some advice.
> >
> >How old? What model? No picture? It's a friggin' toaster, idiot!
>
> How much did you have to drink before the "R" looked like a "T",
> idiot.
>
> Your Triend,
>
> Lou

Thanks Wayne.....appreciate your honest and helpful answer. Wasn't
sure if water WAS necesary.
Pen
Wayne Boatwright wrote:
> Oh pshaw, on Thu 02 Nov 2006 05:26:36p, patches meant to say...
>
> > I have just been given an older model of one of these electric
> > roasters. It has no instructions and I was wondering if anyone knows
> > how to use them. Sure would appreciate some advice. Thanks so much
>
> I have a Westinghouse electric roaster that was purchased by my parents in
> 1958, and it still works like new. The instructions never suggested putting
> water between the main cavity and the liner and we never have. We use the
> same temperatures as specified for regular ovens, although some things do
> take longer to cook. We have roasted turkeys and chickens, baked pies and
> casseroles and probably a lot of other things. On several occasions I have
> made large batches of stuffed cabbage rolls in it. I'll never part with it.
> :-)
>
> --
> Wayne Boatwright
> __________________________________________________
>
> That's one small step for a man, and a thousand
> huge ones for a millipede.

Oh pshaw, on Sun 05 Nov 2006 07:53:20p, patches meant to say...

> Thanks Wayne.....appreciate your honest and helpful answer. Wasn't
> sure if water WAS necesary.
> Pen

You're very welcome!

--
Wayne Boatwright
__________________________________________________

Cat \kat\ n; small, four-legged, fur-bearing
extortionist