Nesco 4842-47 Manual download pdf (Page 11)

1 (10-13 lb.) Fresh or Frozen (thawed) Turkey

Preheat Convection Oven at 425°F for 20 minutes.

Clean and Rinse turkey; pat dry. Truss bird so that the wings and legs do not touch the

sides of the Cookwell. Place turkey on Rack and set into preheated Cookwell. Cover;

turn on Fan using switch on top of Motor. Roast 10-12 minutes per pound or until the

meat thermometer reaches 180°F in thickest part of meat, not touching the bone.

Let the bird stand for 10 minutes before slicing.

If turkey is ready before serving time; simply turn off Fan/Motor and reduce

temperature on Roaster Oven to 250°F until time to serve.

Serves 6 to 8

1 (6 to 7 lb.) Chicken pieces 1/2 Cup Lemon juice

1/4 Cup Vegetable oil 2 Tbsp. Sugar or Honey

1 Tbsp. Grated lemon peel 1 Tbsp. Chopped parsley

2 Tbsp. Italian herb seasoning 1 Clove Garlic, minced, optional

Preheat Convection Oven at 425°F for 20 minutes.

Rinse chicken and pat dry. Combine all the ingredients, except chicken, in small bowl;

whisk to blend. Brush over chicken.

Arrange chicken pieces on Rack and place in preheated Cookwell. Cover; turn on Fan

using switch on top of Motor. Roast 12 to 15 minutes per pound or until the meat

thermometer reaches 180°F in thickest part of meat.

Serves 6 to 8

4 (22 to 24 oz. ea.) Cornish Hens 2 Tbsp. Vegetable oil

2 Tbsp. Lemon juice 1 tsp. Paprika

2 tsp. Parsley, chopped

Fruit and Bread Stuffing:

6 Cups Dried Bread Crumbs 1 Tbsp. Butter or margarine

3 Green Onions, thinly sliced 1 Large Apple, cored, chopped

1 Large Pear, cored, chopped 1/2 Cup Golden raisins

2 tsp. Poultry seasoning

Preheat Convection Oven at 425°F for 20 minutes.

Rinse hens and pat dry. Combine all stuffing ingredients in a large bowl; stir until well

mixed. Spoon equal portions of stuffing into cavities of hens. Truss birds.

Combine remaining ingredients in a small bowl; whisk to blend. Brush over hens.

Place hens on Rack and place in preheated Cookwell. Cover; turn on Fan using switch

on top of Motor. Roast 65 to 75 minutes or until meat thermometer reaches 180°F and

stuffing reaches 160°F.

Serves 4

1 (3 to 4 lb.) Pork sirloin roast 1-1/2 Cups Orange juice, divided

1 tsp. Pumpkin pie spice 1/4 tsp. Thyme

1/4 tsp. Rosemary 8 Large Pears, peeled, halved, cored

Preheat Convection Oven at 400°F for 20 minutes

Combine 1 cup orange juice, spice and herbs in a small bowl; whisk to blend. Brush

over meat. Brush remaining juice over pear halves; wrap in aluminum foil. Place meat

and packet on Rack and place in preheated Cookwell. Cover; turn on Fan using switch

on top of Motor. Roast 22 to 27 minutes per lb. or until meat thermometer reaches

155°F.

Serves 6 to 8

NESCO

12-Qt. Convection Oven 8

Convection Roast Turke

Lemon and Herb Chicken

CONVECTION ROASTING

Stuffed Cornish Hens

Pork Sirloin Roast

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Nesco 4842-47 Manual Page 11

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