For the past few months I've done some modest crock-pot/slow cooker cooking, learning how to make chili (I'm a guy of course, ha ha), jalapeno chicken chili, lasagna, and a pot roast. I also learned how to make chicken by putting in there for 4 hours on high, with half-water/half BBQ sauce. I've used either the "vintage" Crock Pots (round, settings of Off-Low-High) or the Hamilton Beach oval one you can get at WalMart for $16 or so (has keep warm-low-high settings).
Just yesterday I got a Nesco 4946-10 6 quart roaster over, paid $4 for it at a garage sale. It looks exactly like this one (http://www.shoppingnexus.com/for-the-...) except mine has the model number of 4946-10. It came with the insert & the lid, no metal grate etc as I've seen in other photos of the model (where it's sold online etc). It has a removable cord that looks a lot like removable cords I've seen on older kitchen appliances.
I'm excited about getting this because (1) my old Crock Pots seem to heat at lower temperatures than the new Hamilton Beach, which is apparently desirable, but they don't have a "keep warm" setting and I never bothered with a "Crock-O-Stat" and conversely (2) the Hamilton Beach has a "keep warm" setting but seems to run hotter on low-high than the older models, as many people have observed. As this roaster oven has a continuously-adjustable temperature knob, I should be able to tell it exactly how to behave.
(1) What temperature settings on the knob should I shoot for to replicate the typical keep warm, low and high settings, and I assume it's better to replicate the "vintage" models vs the newer ones that run hotter. Or am I misguided in trying to replicate those settings, is that not the proper way to go about using this?
(2) Being that it has settings up to 400'F, I assume that for "oven" uses such as, say, heating up a ham (say it calls for 350'F for 30 minutes), I can do the same thing in this instead?
(3) If this can replicate a slow cooker as I think it can, frankly I wonder what's the point of even having any of the slow cookers around? (I have 1 "new style" Hamilton Beach 6 quart, 1 "new style" Proctor Silex 4 quart, 2 of the "vintage" round Crock Pots (5 quart?), and 1 really small older Crock Pot that holds about 2 bowls or so and is permanently set to "low" you just plug it in).
What other tips-suggestions regarding roaster ovens such as this?
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