A Rival electric roaster is a portable alternative to a conventional oven. Roaster ovens are often thought of as a way to cook a turkey or pot roast, but they’re also suitable for traditional baking and cooking. They can even be used to make soup. A roaster is especially handy when you’re cooking a big meal and need to free up some space in the oven. According to Rival’s official product description, its roasters cook up to 30 percent faster than a built-in oven and use 77 percent less energy. The buffet models have removable steel roasting pans so you can warm up or serve three separate entrees at one time.
Preheat the roaster to the temperature indicated on the recipe. As a general rule, set to around 250 degrees for slow cooking, 300 degrees for roasting and 350 degrees for baking and cooking. Prepare the recipe as indicated.
Depending on the type of dish you’re preparing, either fill the roasting pan directly or place the roasting rack inside the roasting pan and place food atop the rack itself. The recipe should tell you which method to use, but typically stews or dishes with meat and vegetables will require the pan; turkey, roast chicken and other large cuts of meat cook on the rack.
Use a separate baking pan for brownies, cakes and other baked goods. Place the baking pan on top of the roasting rack. Use a metal pan to bake foods more evenly.
Cover the roaster and cook for the amount of time indicated. Use a meat thermometer to ensure that meats reach an internal temperature of 160 degrees (145 for steak and roast, 165 for poultry).
When slow cooking, add liquid sparingly. The roaster is designed to lock in moisture.