User Manual
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RED AND WHITE CHILI
Serves 20 to 25.
3 lbs boneless chicken breasts, cubed 3 large red peppers, seeded, chopped
2 large white onions, chopped 4 stalks celery, sliced
2 cloves garlic, minced 6 (14.5 oz.) cans stewed tomatoes
3 (16 oz.) cans red kidney beans, dranied 3 (10-3/4 oz.) cans tomato soup
3 (16 oz.) cans red kidney beans, dranied 1/4 cup chili powder
1 tbsp Italian herb seasoning 1 tbsp. brown sugar
hot sauce, to taste
Cover and preheat to 350˚F.
Remove lid and add meat, red pepper and onions to cookwell. Cover and cook for 15 to 20
minutes, stirring once, until meat is cooked through.
Add remaining ingredients; stir to mix. Cover; cook 60 to 75 minutes.
ROASTING RECIPES
ROAST TURKEY
Serves 12 to 14.
1 (20 to 22 lb.) whole fresh turkey 1 tbsp. parsley, chopped
1/4 cup margarine, melted 2 tbsp. Poultry seasoning
2 tsp. browning sauce 1 tsp. paprika
Cover and preheat to 400˚F.
Place turkey on rack. Combine margarine and browning sauce; brush evenly over turkey.
Sprinkle on seasonings. Set rack in cookwell. Cover and roast 13 - 18 minutes per pound
at 350°F (until internal temperature reaches 180°F). For stued turkey, add 30 minutes to
roasting time. Turkey may be held at 200°F until served.
CHICKEN WINGS
Makes approximately 45 to 50 pieces.
3 Lb. chicken wings 3 tbsp. paprika
3/4 cup seasoned bread crumbs Dash seasoned salt
3/4 cup Crushed flake cereal 3/4 tsp. ground black pepper
6 tbsp. grated Parmesan cheese 1-1/2 clove garlic, minced
3 tbsp. parsley, chopped 3/4 to 1 cup melted margarine
Set rack in cookwell. Cover; preheat to 425˚F.
Disjoint wings and discard wing tip ends. Combine remaining ingredients except margarine;
stir until well mixed. Dip wings in melted margarine, then roll in bread crumb mixture. Place
on rack. Cover; roast 10 minutes. Rearrange center wings to outside edge. Cover; roast 10 to 15
minutes or until crispy and browned.
POT ROAST
Serves 10 to 12.
2 (5 to 6 Lb.) pot roast 6 large onions, cut in half
20 whole small red potatoes, peeled 5 tbsp. margarine, melted
1 tsp. browning sauce 10 medium carrots, cut into chunks
Set rack in cookwell. Cover and preheat to 350˚F.
Lightly wipe cookwell and rack with cooking oil. Arrange meat and vegetables on rack. Stir
together margarine and browning sauce; brush over meat. Cover; roast 10 minutes. Reduce
temperature to 300˚F. Cover; roast 30 to 40 minutes for medium (145˚F); 45 to 60 minutes for
well done (160˚F).