Recipe(tried): Roaster Ovens - tips

Hi Tammy,
Prehaps you thought, like I did, that you have to put water in the base of the pan before putting in the pan insert?
Until I purchased one -- that is what I thought just like you do with a "warming" tray or chaffing dish on a buffet table.
The answer is you don't use water in the bottom. If you want to "steam" somthing you use another container with water, a can or oven proof dish, and set in next to the food.
The Roaster Oven is like an oven in that the air circulates around the insert. The old ovens didn't have an insert, like old slow cookers. the insert design is simply for ease of use and cleaning.
Hope that helps.

I only know this cuz I had same question, my mom was like "why would you want to put water in it -- it's an oven." Finally I put together in my brain and I understood. Now when I use it I think "small oven" and reduce some times, as it tends to be faster for me, more of a confined area & all then I cook/bake accordingly.

My Turkey always gets done according to charts or a bit faster and is perfect. I use a roasting bag now, even though they don't recommend it in the oven directions, it works great for me, I just peal the top away befor it's done so that it browns up nicely.

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Turkey roasting tip for any pan .... use the top parts of the celerly under the turkey to help keep it from sticking to the pan.