- Extra large 22 qt. capacity
- Removable enamel-on-steel roasting pan for easy clean up
- Removable steel roasting rack
- Lid rest
- Cool touch handles
Product Features |
Product Details
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Product Description
Rival 22 Qt Stainless Steel Roaster Oven. Fits up to a 22 Pound Turkey. Stainless Steel Roaster Oven Body. Removable Enamel-on-Steel Roasting Pan. Removable Steel Rack and Lid Rest.
Customer Reviews
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Most Helpful Customer Reviews
69 of 69 people found the following review helpful:
5.0 out of 5 stars
A necessary appliance,
This review is from: Rival 22qt Roaster (Kitchen)
I couldn't do without this product especially on holidays. Very few people have enough ovens to handle all the roasting, baking and heating that goes on at that time. I cooked a large prime rib in mine at Christmas and a large turkey at Thanksgiving and it was a life saver. At other times I've put in pies to bake or casseroles to bake while my regular oven was available for other things.
34 of 34 people found the following review helpful:
5.0 out of 5 stars
Couldn't be happier,
By Snow White "The pressure's on...let's cook so... (sunny southwest) - See all my reviews
This review is from: Rival 22qt Roaster (Kitchen)
I purchased this roaster with the intention of using it for Thansgiving, as we usually do 2 turkeys, and oven space is so limited. Both the oven turkey and the roaster turkey were done at the same time. Once they were plated, we couldn't tell them apart. Both were done to perfection, browned outside, tender & juicy inside. My daughter is not easily impressed, but she really liked the results. Now she wants one too. But she's not getting mine.
I highly recommend this roaster. One warning, though. The outside gets really hot, so be sure it is used in a safe place where no one will get burned.
32 of 32 people found the following review helpful:
5.0 out of 5 stars
Wonderful Investment!,
By Esther Hollyweather (KY United States) - See all my reviews
This review is from: Rival 22qt Roaster (Kitchen)
This was my first time to use the roaster oven for a turkey. The turkey was almost fifteen pounds. I rubbed the skin with canola and salted with kosher salt. I put cut apples, onions, a half stick of salted butter and two cinnamon sticks into the turkey's cavity. Then I placed the turkey in the rack UPSIDE DOWN-breast on the bottom. This keeps the breast meat wonderfully moist. 3 1/2 hours later, I had the best turkey I had ever tasted! The kitchen was cool and my gas oven was used to brown rolls and a casserole. It was an easy way of doing a turkey with no brining and even the most discriminating turkey lovers in the family were raving!
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