16915407ESM1.qxd 5/10/07 11:17 AM Page 1
CUSTOMER ASSISTANCE
If you have a claim under this warranty, please call our Customer Assistance
Number. For faster service, please have the model number and product name
ready for the operator to assist you. This number can be found on the bottom of
your appliance and on the front page of this manual.
Model Number: ___________________ Product Name: ______________________
Customer Assistance Number 1.877.207.0923 (US) or 1.877.556.0973 (Canada)
Keep these numbers for future reference!
Roaster Oven g
TWO-YEAR LIMITED WARRANTY
Model Number: 169154
UPC: 681131691543
What does your warranty cover?
• Any defect in material or
workmanship.
For how long after the original
purchase?
• Two years.
How does state law relate to this
warranty?
• This warranty gives you specific legal
rights, and you may also have other
rights which vary from state to state
or province to province.
Customer Assistance
1 877 207 0923 (US)
1 877 556 0973 (Canada)
• This warranty is in lieu of any other
warranty or condition, whether
express or implied, written or oral,
including, without limitation, any
statutory warranty or condition of
merchantability or fitness for a
particular purpose.
• WAL-MART, GE and the product
manufacturer expressly disclaim all
responsibility for special, incidental
and consequential damages or
losses caused by use of this
What will we do?
• Provide you with a new one!
• For those items still under warranty
but no longer available, WAL-MART
reserves the right to replace with a
similar GE branded product of equal
or greater value.
How do you make a warranty claim?
• Save your receipt.
• Properly pack your unit. We
recommend using the original carton
and packing materials.
• Return the product to your nearest
WAL-MART store or call Customer
Assistance at 1-877-207-0923 (US) or
1-877-556-0973 (Canada)
What does your warranty not cover?
• Parts subject to wear, including,
without limitation, glass parts, glass
containers, cutter/strainer, blades,
seals, gaskets, clutches, motor
brushes, and/or agitators, etc.
• Commercial use or any other use not
found in printed directions.
appliance. Any liability is expressly
limited to an amount equal to the
purchase price paid whether a claim,
however instituted, is based on
contract, indemnity, warranty, tort
(including negligence), strict liability,
or otherwise. Some states or
provinces do not allow this exclusion
or limitation of incidental or
consequential losses so the foregoing
disclaimer may not apply to you.
What if you encounter a problem with
this product while using it outside the
country of purchase?"
• The warranty is valid only in the
country of purchase and you follow the
warranty claim procedure as noted.
• Damage from misuse, abuse, or
neglect, including failure to clean
product regularly in accordance with
manufacturer’s instructions.
Thank you for purchasing a GE small appliance.
In keeping with the GE ecomagination initiative, please consider the option to recycle
the packaging material and donate the appliance you are no longer using.
MARKETED IN CANADA BY:
Wal-Mart Canada Corp.
1940 Argentia Road,
is a trademark of General Electric
Company and is used under the
license by WAL-Mart Stores, Inc.,
To read more about GE’s ecomagination commitment visit:
ge.ecomagination.com
Bentonville, AR 72716
Mississauga, Ontario L5N1P9
g
122519/16915407ESM1
Printed in China
16915407ESM1.qxd 5/10/07 11:17 AM Page 5
PREPARING YOUR ROASTER OVEN FOR USE
2. Wash the Cooking Pan, Roasting Rack and Lid in hot, soapy water using a
sponge or wash cloth. Rinse thoroughly.
HOW TO USE YOUR ROASTER OVEN
1. Remove all packaging materials.
1. Place the Cooking Pan into the Roaster Oven Body.
2. Make sure that the Temperature Control is in the OFF position, then plug Cord
into a 120 volt AC outlet.
3. The outside of the Roaster Oven Body may be cleaned with a soft cloth and
warm soapy water. Wipe dry. Do not use abrasive cleaners. Do not immerse
the Roaster Oven Body in water.
NOTE: Due to manufacturing process, some smoke and odor may be noticed
during the first use. This should disappear after the first heating of the Roaster
Oven.
3. Turn the Roaster on by turning the Temperature Control to the desired
temperature.
4. Preheat for 15 to 20 minutes. (Indicator Light will shut off when temperature is
reached.)
5. Place Roasting Rack into the Cooking Pan, put food on the Rack, and place the
Lid on the Roaster Oven. NOTE: Some foods or recipes do not require the
Roasting Rack to be used.
6. When finished, turn the Temperature Control to the OFF position and unplug
Roaster Oven from outlet.
7. Remove Lid and using oven mitts, remove the Roasting Rack with food and
serve.
IMPORTANT POINTS FOR YOUR
ROASTER OVEN
• Always use the Cooking Pan in the Roaster Oven when cooking.
NOTE: Never place food or liquid directly into the Roaster Oven Body.
• Caution should be used when removing the Lid so that the steam escapes
away from you.
HOW TO USE YOUR BUFFET SERVER
1. Prior to use wash all Serving Dishes and Buffet Server Frame with warm soapy
water.
• Avoid the Steam Vents when removing or lifting the Lid.
• Significant amounts of heat escape whenever the Lid is removed; therefore the
cooking time must be extended. Avoid frequent removal of the Lid for checking
cooking progress or stirring.
• To use Lid Rest feature, hold the Lid upright by the Handle and place the edge
of the Lid under the tabs just above either Side Handle.
• Convenience foods can be baked in the Roaster Oven. Place container on
Roasting Rack. Follow package directions.
2. Fill the removable cooking pan from your Roaster Oven with 8 Qts. of water (or
1
3
2
4
⁄ - ⁄ full) and place inside Roaster Oven Body.
Caution: Never add water directly inside the Roaster Oven Body.
3. Place Buffet Server Frame on top of the cooking pan. Make sure the frame is
secure and level.
4. Add empty Serving Dishes, making sure they are also secure.
5. Cover with Roaster Oven Lid and plug roaster into a 120V outlet. Preheat on
350ºF for 30 minutes or until water is very hot.
6. Uncover and carefully add hot, cooked food into Serving Dishes.
7. Cover and turn control to 250ºF setting to keep foods warm. If necessary,
adjust temperature.
• Meats roasted in your Roaster Oven will be moist and tender. For additional
browning, brush oil or butter over the meat before cooking.
• To create a darker roasted, crispier skin on poultry, do not add liquids (with the
exception of the basting butter or oil) until there are only 30 minutes left of
cooking.
8. Stir occasionally and keep food covered to maintain temperature.
9. Periodically check and carefully add more hot water if necessary.
NOTE: The roaster pan has a capacity of 17 quarts.
HOW TO CLEAN YOUR BUFFET SERVER
• Always allow the Buffet Server to completely cool before cleaning.
• Serving Dishes and Frame from Buffet Server may be cleaned in hot soapy
water or in dishwasher. Rinse and dry completely. NOTE: Steel wool, abrasive
cleaners, or metal scouring pads may be used if necessary.
IMPORTANT POINTS FOR YOUR
BUFFET SERVER
CAUTION: Buffet Server is hot. Handle Carefully.
CAUTION: Temperature of foods should be kept at 150ºF or above.
• All Serving Dishes need to be in place when using the Buffet Server.
• Use only to keep cooked foods warm.
• Serving Dishes, Buffet Server Frame are not to be used on the stove top, in an
oven or in a microwave oven.
• When filling Serving Dishes with foods that may stick, spray the inside with a
non-stick cooking spray.
• If food is dry, add broth or juice to help keep warm.
• NEVER pick-up hot serving dishes using the frame.
HOW TO CLEAN YOUR ROASTER OVEN
CAUTION: Do not immerse the Roaster Oven Body in water or other liquid. Do not
put Cooking Pan in dishwasher.
1. Turn Temperature Control to the OFF position.
2. Unplug the Roaster Oven from outlet and allow unit to cool.
3. Wash the Cooking Pan, Lid and Roasting Rack in hot soapy water – using a
sponge or cloth. Rinse thoroughly in hot water, then towel dry.
4. Wipe the inside and outside of the Roaster Oven Body with a damp cloth.
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COOKING GUIDE
COOKING GUIDE (CONT’D)
DETERMINING MEAT DONENESS
Slow Cooking
It is recommended that you use a meat thermometer to determine doneness when
cooking meat and poultry. Insert the thermometer into the center of the thickest
portion of the meat. Cook until temperature for desired doneness is reached.
Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
cooking. It is not necessary to stir when slow cooking. Avoid removing the cover
during slow cooking. Heat escapes during slow cooking and you may need to
1
2
increase the cooking time. When using a standard recipe, slow cook 1 ⁄ hours for
MEAT
RARE
MEDIUM
WELL DONE
every 30 minutes. Slow cook using the 250°F setting.
BEEF
PORK
LAMB
SMOKED HAM
Cook before eating
Fully cooked
140°F
160°F
160°F
160°F
170°F
170°F
170°F
Baking*
*
140°F
*
• Baking pans should always be placed on the Roasting Rack. Do not place pans
on bottom of Cooking Pan.
• Metal pans are recommended for use in the roaster as they provide better heat
transfer and browning.
CAUTION: Use hot pads or mitts when removing food from oven. Rack will be hot,
allow to cool or remove with hot pads/mitts.
160°F
140°F
POULTRY
*
Roasting Chicken
Turkey
180°F
180°F
*Rare pork, ham or poultry is not recommended.
ROASTING MEATS AND POULTRY
Tender cuts of meat are best suited for roasting. The time guide below is for use
with tender cuts such as from the sirloin area. Less tender cuts of meat should be
slow cooked in liquid. Times indicated below are approximate and should be used
as a guideline only.
FOOD
TEMP. SETTING
BAKING TIME (MIN)
MUFFINS
425°F
375°F
15 to 20
65 to 75
40 to 45
18 to 20
8 to 13
QUICK BREAD
YEAST BREAD
YEAST ROLLS
COOKIES
400°F
400°F
350°F
BROWNIES
CUPCAKES
SHEET CAKE
350°F
25 to 30
20 to 30
40 to 45
50 to 60
50 to 60
50 to 60
45 to 50
50 to 60
10 to 13
20 to 25
50 to 60
55 to 65
75 to 90
45 to 60
35 to 45
MEAT
WEIGHT (LBS.)
TEMP.
MIN./LB.
350°F
BEEF ROASTS
Standing Rib
Sirloin Tip
Tenderloin
Pot Roast
350°F
4 – 6
3 – 5
2
325°F
350°F
450°F
300°F
300°F
17 to 21
17 to 21
7 to 10
26 to 34
15 to 17
POUND CAKE
BUNDT CAKE
CHEESECAKE
FRUIT PIE
CUSTARD PIE
PASTRY SHELL
PIZZA (9-inch)
BAKED POTATOES
SWEET POTATOES
SCALLOPED POTATOES
WINTER SQUASH
BAKED APPLES
350°F
31
⁄
– 4
350°F
4 – 6
325°F
31
⁄
– 4
2
Corned Beef
425°F
LAMB
Leg
Shoulder, boneless
350°F
5 – 8
3 – 4
350°F
350°F
20 to 22
20 to 22
425°F
425°F
PORK
Loin Roast
Shoulder
Chops
Country-Style Ribs
350° to 400°F
350° to 400°F
350°F
3 – 5
4 – 6
4 – 5
8 – 10
350°F
350°F
325°F
21 to 26
30 to 34
15 to 17
400°F
450°F to brown and…
…then decrease temp. to 250°F
15 to 17
350°F
SMOKED HAM
Bone-in
Boneless
10 – 15
8 – 12
5 – 10
325°F
325°F
325°F
17 to 21
15 to 17
13 to 24
Fully cooked
VEAL
Loin
4 – 6
3 – 5
325°F
325°F
26 to 30
26 to 30
Shoulder
POULTRY
31
⁄
– 5
350°F
350°F
350°F
375°F
375°F
350°F
13 to 15
15 to 17
7 to 9
12 to 15
13 to 15
15 to 17
2
Chicken, whole
Chicken, whole
Chicken, pieces
Turkey, prebasted
Turkey, prebasted
Turkey, fresh
6 – 8
6 – 8
10 – 14
14 – 22
10 – 14
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RECIPES
RECIPES
* Always preheat roaster prior to baking (Maximum 15 minutes)
Roasted Vegetable Soup
2 small yellow squashes
1 pint whipping cream
⁄ cup. oil
1
4
2 lb. asparagus, tips and tender portion only
Baked Potatoes
8 to 12 baking potatoes
2 small red bell peppers, cut into 1" pieces
1 tsp. ground black pepper
2 tsp. minced fresh rosemary
2 tsp. salt
1
2
2 can (14 ⁄ -oz) chicken broth
Wash potatoes and pierce with a fork. Place rack in the pan. Stack potatoes on
Roasting Rack, making sure that they don’t touch the sides of Cooking Pan. Cover and
bake at 400°F for 1 hour.
1 lb. small whole, fresh mushrooms
1 red onion, quartered
Combine oil, salt and pepper in a bowl. Add vegetables and stir well to coat. Add
vegetables to Cooking Pan. Roast at 450°F for 30 minutes, stirring every 10 minutes.
Reduce heat to 250°F. Add broth and cream. Stir well and cook until simmering.
Pot Roast with Vegetables
6 to 8 lbs. beef chuck roast
2 cups baby carrots
2 cups beef broth
1 tbs. salt
1 tsp. ground black pepper
Chicken Tetrazzini for a Crowd
8 medium potatoes, peeled and quartered
2 onion, quartered
16 oz. spaghetti, broken and cooked
according to package directions
10 cups cooked chicken, cut up
2 cups chicken broth
1 ⁄ cup chopped onion
1
2
Place roast in bottom of Cooking Pan. Place vegetables around sides of roast. Add
salt, pepper and broth. Cover; cook at 300°F 3 to 4 hours or until tender.
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tsp. ground black pepper
2 lb. grated American cheese
1
2
4 cans (10 ⁄ oz. each) condensed
Hickory-smoked brisket
cream of mushroom soup
6 to 8 lb. beef brisket
1 tsp. onion powder
1 tsp. celery salt
Combine all ingredients in Cooking Pan. Place in Roaster Oven Body and cover. Bake
at 350°F for 30 minutes or until heated through.
1
2
⁄ cup liquid smoke
1 tsp. garlic salt
Asian Spareribs
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid
smoke and seasonings. Wrap the brisket with the foil and crimp edges. Place in
Cooking Pan. Cover and cook at 250°F for 4 hours.
4 large cloves garlic, minced
1 tsp. five spice powder
2 tbs. sesame oil
2 tbs. minced fresh ginger
1 tbs. chili puree
2 tsp. salt
6 to 8 lbs. pork spareribs,
cut to fit into pan
8 green onions, thinly sliced
Lemon Garlic Roast Chicken
1
2
⁄ cup brown sugar
1
4
7 to 8 lb. chicken
⁄ cup lemon juice
2 tsp. salt
8 tbs. hoisin sauce
4 cloves garlic, minced
1
2
⁄ cup butter, softened
1 tsp. ground black pepper
Combine first 8 ingredients to make marinade. Sprinkle ribs with salt and brush with
marinade. Place ribs in Cooking Pan. Roast at 350°F for 1 ⁄ to 2 hours.
1
Rinse chicken in cold water and pat dry with paper towels. Combine remaining
ingredients and rub over skin and between skin and meat of chicken. Place Roasting
2
Rack in Cooking Pan. Place chicken on Roasting Rack and cover. Bake at 350°F for 2
1
2
to 2 ⁄ hours or until chicken is done.
Beef Stew
4 lbs. beef stew meat
6 potatoes, peeled and cubed
2 stalks celery
2
3
⁄ cup dry bread crumbs
2
3
⁄ cup quick-cooking tapioca
2 tsp. salt
2 medium onion, cut into eighths
4 cans (10 ⁄ -oz. each) condensed
2 tsp. basil
⁄ tsp. pepper
1
1
2
2
tomato soup
2 cups beef broth
2 cans (8 oz.) sliced mushrooms, undrained
Toss stew meat with bread crumbs, salt and pepper. Place beef in Cooking Pan and
add remaining ingredients; stir well. Cover and roast at 250°F for 4 to 5 hours or until
meat and vegetables are tender.
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