Westinghouse Electric roaster/Oven Question-

[mattl]

I have a Westinghouse No r-29 roaster.  My brother wants to use it for a large Christmas gathering of his in-laws.  Question is water or no water below the drop in container.  I've heard both not to use water and definitely use water.  They are not cooking in it, just keeping trays of Lasagna warm.

 

Edit:  found the manual, no mention of water.  Links: ( interesting recipes)

 

http://www.jitterbuzz.com/furn/RO29_Manual_Part1.pdf

 

http://www.jitterbuzz.com/furn/RO29_Manual_Part2.pdf

 

[rp2813]

The general rule is not to put anything in the well besides the insert.  It makes sense that you could get away with plain water, but I don't think there's nearly enough clearance between the insert and the well.  It seems to me that you'd have to place some kind of spacers in there so you could fill the well with water up to an inch or two deep.

 

It's an interesting idea, though.  I'd like to know how it went if you do try this.

 

[xraytech]

When using the Westinghouse roaster to hold foods for serving we have always put some water in the well under the insert, everyone around here does the same.
Can only slightly more than cover bottom with water otherwise it will spill out

 

[maytagbear]

OK, I am confused..........

The heating "base" is solid...no seams for the water to leak out into the controls, insulation, and elements? Or all of you talking about something I do not know? (Would not be the first time!)

Lawrence/Maytagbear

 

[rp2813]

Yes Lawrence, the heating well is water tight. 

 

Sam, it makes sense that water would be displaced up and over the top of the roaster fairly easily.  I have no idea how much space there is between the insert and the bottom/sides of the well.  I suppose this could vary depending on the manufacturer.  What may apply to a Westinghouse may not to a GE or Nesco.

 

[mattl]

The liner connected to the base that is not removable.  It is a solid piece of metal with no seams.  The large insert goes into it.  We've always put a bit of water in there for keep warm function.  But as you note there is conflicting opinions.  The water would serve to even out the temp.

 

[maytagbear]

OK, and thank you

for clearing it up for me. Since it is solid, there really should not be much of a problem adding some water to the base.

Lawrence/Maytagbear

 

[circlew]

We have several of these roasters - Westinghouse and the essentially similar Hamilton Beach - at our church. It depends on what we have in it as to whether or not we put water in the well. If it's something that will scorch easily, we use water. I think we usually put about a quart in. If were keeping bread warm, no water. No water if we're doing meat such as a turkey or ham.

 

[fan-of-fans]

Most roasting ovens I've seen have a set of two or three pans that sit in a frame with openings that is placed on top of the insert pan. Then the water is placed into the insert pan to keep the smaller pans hot - like a steam table. Water usually around 180-200F to create steam for food temp to stay above 140F.

 

[sarahperdue]

I don't know

I try not to post opinions without data to back them up, but here goes-- I have not heard or read instructions either way, but

I think the air gap between the insert and the permanent pan would prevent scorching.

Since water is more conductive than air, it might be more efficient to add a small amount of water.

Sarah

 

[mattl]

I'll have to give my bother a call tomorrow and see how things went.  I think he was going to add water, we both thought that would even out the heat a bit.