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Hamilton Beach 32229 22-Quart Roaster Oven, Stainless Steel (Discontinued)
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- 22-quart portable roaster oven for roasting, baking, cooking, and serving
- Simple control knob with adjustable heat up to 450 degrees F
- Removable insert pan and lid; lift-out wire rack; cool-touch side handles
- Stainless-steel housing; easy-to-clean design; user manual with recipes included
- Measures approximately 18 by 25-2/7 by 11 inches; 1-year limited warranty
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Double your oven space with the Hamilton Beach Roaster Oven. When the occasion calls for a large entree, cook it in the 22 Quart Roaster Oven instead of your main oven. As it roasts, meat is surrounded with steam for moist, flavorful results that always get compliments. Roasts, bakes, cooks and serves. Features include a removable pan and an easy lift-out rack.
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Well, I found the answer...so I'm sure that you will be happy to use it. (I didn't provide the link, because amazon won't allow it.) So I just copied & pasted the info that I found. Here goes....
1. Take the insert pan out of the roaster and pre-heat the roaster to it's highest setting (on mine it's 450, but 500 if your oven goes that high).
2. Prep the turkey by rinsing and patting dry. Sprinkle salt in the cavities. Stuff your turkey if desired. Note on stuffing: Don’t pre-stuff your turkey. Mix and stuff ingredients immediately before roasting. Stuff lightly and loose. Allow ¾ cup stuffing per pound of turkey. (Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity.)
3. Place the bird in the roasting pan on top of the wire rack that comes with your roaster. Make sure the handles are up, not tucked below.
4. Rub the entire bird with olive oil or butter. (I have better luck with olive oil.) Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning.
5. Finish with a good sprinkle of seasoning salt and black pepper. The olive oil and seasoning salt will help the skin brown nicely. I also like to use those little disposable "plug in" turkey thermometers. Put the insert pan with the bird into the roaster oven and cover. I never add water or other liquid to the pan, but some people do.
6. Roast at highest setting for 30 minutes. The oil, seasoning salt and the searing time will make the skin beautifully browned and perfect!
7. After 30 minutes, turn the oven temperature down to 325.
8. The bird will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?
9. Check your Bird - Figure your total cooking time from the time you first put the bird in the roaster. FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
10. Your turkey will almost certainly be done at the earliest of the suggested times on the chart. Lift lid only slightly and quickly to check the pop-up thermometer or use your meat thermometer. If necessary, check after another 30 minutes, but I doubt you'll have to do that. If the pop-up thermometer isn't popped, double check with your regular meat thermometer because those little plastic things stick sometimes. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
11. Figure your total cooking time from the time you first put the bird in the roaster. Check your bird at the EARLIEST of these times:
13. 8 to 12 pounds 2¾ to 3 hours.
14. 12 to 14 pounds 3 to 3¾ hours.
15. 14 to 18 pounds 3¾ to 4¼ hours.
16. 18 to 20 pounds 4¼ to 4½ hours.
18. 8 to 12 pounds 3 to 3½ hours.
19. 12 to 14 pounds 3½ to 4 hours.
20. 14 to 18 pounds 4 to 4¼ hours.
21. 18 to 20 pounds 4¼ to 4¾ hours.
22. When done, remove the bird from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
23. If you try this method, please let us know your results! Happy Thanksgiving everyone!
As roasters go, this one is well made. I like the stainless sides and all porcelain insert and interior. The lid is 'nice' and fully functional, but if I could make a suggestion to Hamilton Beach it would be design the lid underside with some other material. After a single use it is permanently stained and oxidized. I guess it doesn't really hurt anything BUT, it kept the turkey smell no matter how or how many times we cleaned it. Other roasters aren't any better.
The rack that goes in the black porcelain insert works very well. I was able to lift the turkey out of the roaster with it and place it on the cutting tray without problem. First, of course since the roaster was cooking the turkey in another room, I lifted the insert out and carried it to the kitchen counter where I sat it on one of two adjacent white plastic cutting boards The other one was for the "cutting tray".
Actual measured dimensions:
EXTERNAL: The longest side of the insert (which extends out over the base) is 22". The handles on the base each extend almost an inch beyond that for a total length just shy of 24". The width of the insert (slightly wider than the base) is 15.25" with the temperature control knob sticking out exactly 1" beyond that for a total width of 16.25" However, the 2 foot long cord come out of the center of the other side so you would need a minimum of 16.5" for storage. Also for storage, you can flip the lid upside down for a total storage height of 8.5". With the lid right side up the total height is 12.25" including the lid handle. The lid itself is actually 4" but sits in a 0.25" recess lip in the insert. That lip is important because it prevents juices from "escaping" (running out over the edge).
INTERNAL: How much room there is for a large turkey is determined by the Inside length and width of the insert. Length is 17.25" and the inside width is 11.75". Of course with large birds the 'head' matters as well. The lid adds 2.25" to the 6.25" of height in the insert for a total space of 8.5" for the height of the bird. In other words, you can comfortably fit a 16"L x 11"W x 8"H turkey in this roaster. I cooked a 23 lb turkey for Christmas and there was plenty of room. Should be able to fit at least a 25lb and probably a 26 lb turkey in this roaster. Is that great or what?!!!
And yes, of course, you use either ALL cotton string or stainless wire to tie the birds legs and wings to keep them from falling against the wall and burning.
Most of our experience was cooking turkeys in an oven. We were having company and needed the oven space for cooking other things. So this was a first. I called my son and my sister who have both used roasters for cooking turkeys for years to find out what the temperatures and times should be. WELL! Talk about two totally different sets of numbers! So, I just used a little common sense and boiled down all their numbers to what I thought made sense. I'm telling you this because the instructions for cooking a turkey that came with the roaster are all wrong. It says you can cook a 20 lb turkey in 2 to 3 hrs at 325°. No way. It would NOT be adequately cooked!
Preheat for 15 minutes at 400°F.
Put in the turkey and cook for 45 minutes at 400°F. The turkey is thawed but cold so you need to jump start the cooking process.
Then drop the temperature to 340°F for the remaining cooking time.
Now, I inserted three small dial cooking thermometers into the bird at 3 hours. One inserted in the meat behind the thigh, one in the breast meat and one in the filling that went right into the center. That's the same time I coated the bird with butter for browning. Then at 3 1/2 hours I checked the thermometers and coated the bird with butter a second time.
turkey label 3.5 hrs 4 hrs
stuffing 165°F 170°F 180°F
breast 170°F 175°F 185°F
behind thigh 180°F 160°F* 180°F
* Behind the thigh is always the most difficult to get up to temperature.
I did notice that throughout the cooking process the turkey was being constantly basted by the steam condensing and dripping from the lid all over the turkey!
Bottom line is that we cooked a 23 lb turkey in 4 hrs flat! Then I turned it down to 200°F to hold it until our company arrived (late) almost an hour later. The bird was perfect. It was tender, juicy, AND perfectly browned! And you can see from the temps at 4hrs it was thoroughly and properly cooked. This roaster did a great job! I should have taken a picture of it.
If you are interested in making massive amounts of anything - this is the roaster to get. It cleans up soo easily and I am soo happy I ordered it.
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