There was ni instructions in the Box when I bought the Rival Roaster 18 Qt OvenThere was ni instructions in the Box when I bought the Rival Roaster 18 Qt Oven
I would heat my roaster to it's highest temperature (450-500 on mine) to preheat it for 15 mins. Once preheated reduce temp to 400 and place bird on top of rack and make sure the handles are up. (I usually brush my bird with mayonnaise and then sprinkle with the seasonings I like.) Cover and roast for 30 mins. to brown the skin and then reduce the temp to 325 and continue roasting for remaining time.(@20 mins per lb.) At the end of the time I use a meat thermometer if the little plastic reminder hasn't popped and the safe temp in the brest is 165 and in the thigh 180... During the roasting do not lift the lid as this will result in loss of heat and make the task take longer... 20 mins per lb is a good rule of thumb... Turkey will be very moist and the liquids coming out of the bird should be CLEAR NOT PINK... Enjoy!I would heat my roaster to it's highest temperature (450-500 on mine) to preheat it for 15 mins. Once preheated reduce temp to 400 and place bird on top of rack and make sure the handles are up. (I usually brush my bird with mayonnaise and then sprinkle with the seasonings I like.) Cover and roast for 30 mins. to brown the skin and then reduce the temp to 325 and continue roasting for remaining time.(@20 mins per lb.) At the end of the time I use a meat thermometer if the little plastic reminder hasn't popped and the safe temp in the brest is 165 and in the thigh 180... During the roasting do not lift the lid as this will result in loss of heat and make the task take longer... 20 mins per lb is a good rule of thumb... Turkey will be very moist and the liquids coming out of the bird should be CLEAR NOT PINK... Enjoy!
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Go to ownerIQ.com. That is where I was able to download and print off the manual for my Roaster oven. You need to sign up but its free. They also have roaster oven recipes.
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Here's a link to the Rival web site and your instruction manual for the 18 quart Rival Roaster. Basically you set the roaster to 350 (fresh) or 375 (pre-basted frozen and thawed) degrees and cook the Turkey for 9-14 minutes per pound of the turkey. Use a meat thermometer and cook until the Turkey reaches 180 degrees.
I would download and print out a copy of the manual for your use and reference. I also save an electronic copy of all the instructions and owner's manuals on my computer in a file I've titled "Household Items - Manuals & Guides". This makes it easy to retrieve them in the case I lose them again, as they might not always be available on the internet forever.
I hope you find this Very Helpful and best regards!
This is the site for the manual: http://www.rivalproducts.com/manuals/MANUALS/RO188BR_43_81844057.PDF
However,
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. Stuffing adds about 2
minutes per turkey pound to the cooking time.
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.
But they recommend 375 and I find that the turkey is much better at 325. 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. Do start checking the end temp with your instant read thermometer about a half hour before it "should" be done. 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.
This is way too big for this roaster, and the one way to do it safely is to cut up the turkey, placing the two leg quarters on the bottom, skin side up, legs to the center and thighs to the side, After 1/2 hour, you put the breast in, skin side up, on top. Use the cooking table and temp for a whole breast from this site:
According to the instructions, you should add about 5 - 6 quarts of water in the lower compartment.
Please download and print a copy of the manual for your use and future reference. I have made a file folder on my computer labeled "Home Appliances and Equipment" into which I save electronic copies of all my owner's manuals and guides, just in case they become unavailable from the internet in the future. That way, I'll always have a file from which I can review and print out a copy, if needed.
Enjoy your Thanksgiving and save me a drumstick! Hope you find this Very Helpful and best regards!
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.
I LOVE these roasters!!! And now you've made me hungry for turkey. Yum!!! ;)
You shouldn't have a problem cooking your big bird in that roaster. You may have a little trouble getting it ALL to fit in at first, but of course, the turkey will shrink a bit as it cooks and it'll all fall into place. When you're stuffing Tom (the bird...Not the guy) into the roaster, you may have to coerce the cover to fully close over the top, but it shouldn't be too much of an issue. I've cooked even larger birds in my Rival 18qt without any issues, other than some that I mentioned above.
I hope this helps and have a very Happy Thanksgiving! :)
Call the Rival customer care center (call the 800 information operator to get the number) and request a new cookbook and/or instruction manual. They will mail it to you.
There was ni instructions in the Box when I bought the Rival Roaster 18 Qt Oven
need manual
Can't I download the instruction manual somehow?
Where can I find a manual for the "Easy Cook 737" ?
I would heat my roaster to it's highest temperature (450-500 on mine) to preheat it for 15 mins. Once preheated reduce temp to 400 and place bird on top of rack and make sure the handles are up. (I usually brush my bird with mayonnaise and then sprinkle with the seasonings I like.) Cover and roast for 30 mins. to brown the skin and then reduce the temp to 325 and continue roasting for remaining time.(@20 mins per lb.) At the end of the time I use a meat thermometer if the little plastic reminder hasn't popped and the safe temp in the brest is 165 and in the thigh 180... During the roasting do not lift the lid as this will result in loss of heat and make the task take longer... 20 mins per lb is a good rule of thumb... Turkey will be very moist and the liquids coming out of the bird should be CLEAR NOT PINK... Enjoy!
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