Question about Kitchen Appliances - Others
I want to use this oven to cook poultry for Christmas dinner. If it wont cook potato scallop how will it possibly cook any thing else
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Posted on Jan 02, 2017
This link has a chart for cooking/roasting time on Rival Roaster
Posted on Dec 17, 2008
Follow this link and you'll be able to view your roaster's manual in PDF format.
I hope this helps and Happy Thanksgiving! :)
Posted on Nov 13, 2009
SOURCE: New Rival 22qt. Roaster Oven
If you want to use it for food tomorrow, you need to burn it in tonight; 1 hour or longer at 400 degrees, outside but protected, to burn off the factory oils, etc. If you cook in it without doing this, you will ruin the food (and the atmosphere) with bad smells.
This turkey is really bigger than Rival recommends for this roaster, so check the size/fit tonight, also. You need an inch all around for best cooking.
I use 325, not 375 as the Rival manual suggests, 4 hours for an unstuffed 18 pounder.
Posted on Nov 25, 2009
This turkey is right on the edge of the size recommended for this roaster, so first,
check the fit- you need about an inch all around including the top to
get good cooking. Any place it touches the sides it will tend to
The Rival manual suggested 375 for pre basted or 350 for fresh 9-14 minutes per pound. In my experience this is too hot. I use 325 for 4 to 4 3/4 hours at 325 for an 18 pound turkey; a 21 pounder takes about 35-45 minutes more. The USDA now uses 165 as the end point temp (down quite a bit from a few years ago), but if you stuff, that has to be in the middle of the stuffing, and the turkey will overcook somewhat while it gets there. All experts agree that turkeys cook better and safer if unstuffed, so considering that you will have to make an extra pan of stuffing to have it for everyone, you would be well advised to cook your turkey unstuffed and use some of the drippings to flavor the pan of stuffing while the turkey rests.
Posted on Nov 26, 2009
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