Bravetti Oven KR450B User Manual

Smoker / Roaster Oven  
with Buffet Server  
OWNER’S MANUAL  
Model KR450B  
120V., 60Hz., 1450 Watts  
EURO-PRO Operating LLC  
Boston, MA, 02465  
1 (800) 798-7398  
Copyright © EURO-PRO Operating LLC 2008  
 
OPERATING INSTRUCTIONS  
SMOKER PAN  
Read all the sections of this booklet and follow all the instructions carefully.  
How to Use the Smoker Pan  
You should be able to purchase seasoned wood chips at your local supermarket or  
wherever you find your barbecue charcoal.  
Prepare the wood chips according to package directions before proceeding to use the  
smoker .  
1. Assemble your oven unit with the cooking pan .  
2. Place pre-soaked wood chips around the interior sides of the Cooking Pan.  
(See below)  
Please read all instructions. The  
Smoker / Roaster Oven cooks some  
foods faster than a conventional oven.  
Before Using Your Smoker /  
Roaster Oven  
Make sure the unit is unplugged. Wash  
the Cover, Roasting Rack, Buffet Pans,  
Buffet Pan Holder, Smoker Pan, and  
Cooking Pan in warm , soapy water.  
Wipe dry thoroughly. Wipe the unit base  
with a damp,soapy cloth. Wipe dry  
thoroughly. Do NOT use abrasive  
cleaners on Base. Do NOT immerse  
Base in water.  
Note: Due to manufacturing processes,  
some smoke and / or odor may be  
noticed during first use. This is normal  
and should disappear after the first  
heating of the Smoker / Roaster Oven.  
Cooking Pan  
Caution: Make sure the Temperature  
Control is “OFF” and Base is  
unplugged .  
How to Use Your Smoker/Roaster  
Oven  
Presoaked  
wood chips  
1. Place the Base on a heat resistance  
surface.  
2. Plug cord into 120 volt outlet.  
3. Place the Cooking Pan inside the  
base  
Note: Cooking Pan should always  
be in the base before cooking.  
4. Turn temperature Control “ON” to  
desired temperature setting.  
5. Place Cover on unit. Preheat for 15  
to 20 minutes..  
6. Place Roasting Rack into the  
Cooking Pan, Put food on rack and  
replace Cover on unit.  
CAUTION: Never open the Cover  
towards your face or body. Escaping  
steam may cause burns. Always tilt the  
Cover away from you to divert steam  
and avoid placing your hand over the  
steam vents.  
3. Place the Smoker Pan into the Cooking Pan. (See below)  
Smoker Pan  
Caution: The Cooking Pan should  
always be used in the Base when  
cooking or baking.  
4. Place the Roasting Rack into the Smoker Pan.  
5. Place the food on the rack. (See below) Place Cover on unit.  
Caution: We do not recommend the  
use of plastic oven roasting bags or  
plastic in the unit or cooking pan. Foil  
oven roasting bags can be used.  
Note: Some recipes or foods may  
not require the Roasting Rack be  
used.  
7. When cooking is complete, turn the  
Temperature Control to “OFF” and  
unplug the unit form the wall outlet.  
Note: Lifting the Cover often  
during the cooking cycle will  
reduce the interior heat and  
prolong the cooking cycle.  
Do not open Cover frequently.  
8. Remove the Cover. Using oven  
mitts or hot pads, remove the  
Roasting Rack with food and serve.  
Caution: Always open Cover away  
from you. Steam may escape and  
cause burns.  
Note: Before planning to bake or roast  
in the unit with pans or dishes, be sure  
to check for fit in the cooking pan or on  
roasting rack. Following are pan sizes  
which should fit:  
Roasting Rack  
with Food  
One 9 X 13 inch baking pan  
One 10 X 14 inch roasting pan  
Two 9 X 5 inch loaf pans  
Two 8 X 4 inch loaf pans  
One tube or bundt pan  
6. Plug cord into wall outlet.  
7. Turn temperature Control Setting to desired setting. Cook according to  
recommended cooking guides listed per this instruction manual.  
We recommend the use of a meat thermometer to ensure perfectly cooked  
roasts and poultry.  
8. When food is cooked, turn unit "OFF". Unplug the cord from wall outlet.  
9. Open Cover.Remove food using Roasting Rack . Place food onto a serving dish  
or platter.  
Caution: We DO NOT recommend you slice or cut cooked food inside the  
Cooking Pan. Pan will be hot and could cause burns.  
10. Allow the Base to cool before cleaning. Remove the Cooking Pan and dispose of  
the wood chips .  
Note: Do not use the Cooking Pan as  
the baking pan for cakes, breads or  
casseroles. A separate pan must be  
used when cooking these foods.  
Caution: Allow base to cool  
before moving or cleaning.  
NOTE: When removing the Cover  
during the cooking cycle, place edge  
of Cover under the Cover Holders on  
either side to prevent getting cooking  
reside or condensation on your  
counters. This is a handy feature to  
the Smoker/ Roaster Oven.  
Caution: Use oven mitts or hot pads to  
remove any cooking pans, dishes ,  
buffet pans, the cooking pan or cooked  
food from the base when heated.  
Cooked items will be hot and burns  
could occur.  
3
4
 
BUFFET PANS  
BUFFET PANS (con’t)  
How to Use the Buffet Server  
For Best Results Using Buffet Pans  
Caution: Internal temperature of foods should be kept at 150°F or above.  
1. Wash all Buffet Pans and Pan Holder with warm, soapy water.  
2. Place the Cooking Pan inside the base and fill the Cooking Pan with  
6 Qts. of water. Make sure the water does not touch the bottom of  
the buffet pans.  
Note; NEVER add water directly in the Base. ALWAYS use the  
Cooking Pan whenever cooking or warming in roaster.  
3. Place the Buffet Pans Holder on top of the Cooking Pan. Make sure  
the holder is secure and level.  
All Buffet Pans must be in place when using the Buffet Server.  
Use Buffet Pans only to keep cooked foods warm.  
Buffet pans and Holder ARE NOT to be used on a stove top or in a microwave  
oven. Pans may be used in a conventional oven.  
When filling Buffet Pans with foods that may stick, spray the inside of pans with a  
non-stick cooking spray.  
If food is too dry, add broth or juice to help keep food moist while warming.  
How to Clean your Buffet Server  
Caution: Buffet Server is very hot. Handle carefully.  
4. Add the EMPTY Buffet pans, making sure they are secure.  
5. Place Cover on unit and plug cord into 120 volt outlet. Preheat at 350°F for  
30 minutes or until water is very hot.  
ALWAYS allow the Buffet Server to completely cool before cleaning.  
Buffet Pans and Holder may be cleaned in hot,soapy water or dishwasher.  
Rinse and dry thoroughly.  
6. Uncover and carefully add hot, cooked food into Buffet Pans.  
Caution: Always open Cover away from you. Escaping steam can  
cause burns.  
Helpful Tip:  
If your Cooking pan discolors from mineral deposits in the water, clean the pan  
thoroughly and wipe the interior of the pan with vegetable oil or spray with a  
cooking spray. Let it sit for approximately one hour and then wipe clean. This will  
help renew the "shine".  
7. Cover and turn Temperature Control setting to 250°F to keep foods warm.  
If necessary, adjust temperature.  
8. Stir occasionally and keep food covered to maintain temperature.  
9. Periodically check and if necessary - carefully add more hot water by  
removing one of Buffet Pans to add water.  
Caution: ALWAYS allow water and Smoker. Roaster to cool before  
cleaning.  
ALWAYS allow water to cool before attempting to remove water from  
Cooking Pan.  
If attempting to remove Buffet Pans before allowing water and unit to  
cool, use oven mitts to remove pans. Escaping steam will be hot and  
can cause burns.  
Caution: Use oven mitts to remove pan. Escaping steam will be hot  
and can cause burns.  
HINT: Try using a wooden spoon to help lift one end of the Buffet Pan for  
easier removal.  
Buffet Pans and Holder are hot. Handle Carefully.  
Never carry the Buffet Pan and Holder Assembly. You could be injured.  
CLEANING INSTRUCTIONS  
CAUTION: Make sure unit is unplugged from wall outlet.  
Allow unit to cool before cleaning.  
CAUTION: Do NOT immerse the the Smoker / Roaster Base in water or  
liquid.  
Buffet Pans and Holder are hot. Handle Carefully.  
Never carry the Buffet Pan and Holder Assembly. You could be  
injured.  
1. Turn Temperature Control to the “OFF” position.  
2. Unplug the oven from wall outlet and allow to cool.  
3. Allow oven to cool completely before cleaning.  
4. Wash the Cooking Pan, Cover, Roasting Rack, Smoker Pan, Buffet  
Pans and/or Buffet Pan Holder in warm, soapy water or dishwasher.  
Rinse thoroughly in hot water, then towel dry.  
NEVER CARRY BUFFET  
PANSAND HOLDER  
NO!!!!  
To remove burned - on food or drippings, allow part to soak . Then scrub  
with a nylon scouring pad. Rinse in warm water, then dry.  
5. Wipe the inside and outside of the oven with a damp cloth.  
NEVER IMMERSE THE BASE IN WATER OR OTHER LIQUIDS.  
6
5
 
STEAMING  
BAKING  
You can use your oven to steam cook tasty and nutritious low calorie foods using no  
fats.  
1. You will need a stainless steel colander.  
2. Place Cooking Pan in unit Base. Place Roasting Rack in Cooking Pan.  
3. Plug in cord and pre-heat unit to 450°F.  
4. Pour 1 1/2 quart boiling water into the Cooking pan.  
5. Place food to be steamed in the colander. Place colander onto the Roasting Rack  
inside Cooking Pan.  
NOTE: Baking pans should ALWAYS be placed on the Roasting Rack. Do not  
place pans on bottom of Cooking Pan. This also allows for better heat  
circulation when baking.  
Metal pans are recommended to use in the oven when baking as they provide a  
better heat transfer and browning.  
When baking, we always recommend pre-heating the oven. Allow 15 - 20  
minutes for pre-heating.  
6. Cover and steam until desired doneness.  
When first using your oven for baking, you may wish to lower the baking  
temperature by 25°F. The Smoker/Roaster Oven’s more compact interior heats  
more efficiently than conventional ovens, so a lower temperature usually works  
very well.  
Steaming Guide  
Food to Steam  
Broccoli - 2 bunches, cut up  
Min. Time(Minutes)  
10  
Note: Do not remove the Cover while baking. Removing the Cover allows heat  
to escape and affects the temperature of the oven.  
Cauliflower - 2 heads, cut up  
Shrimp - 2 pounds  
10  
10 - 15  
CAUTION: Use oven mitts or hot pads when removing food from oven. Rack  
will be hot, allow to cool before removing.  
Baking Guide  
These are recommended temperature and times.  
WARMING  
To reheat rolls, biscuits,pancakes etc.:  
FOOD  
TEMP  
425° F  
375° F  
400° F  
400° F  
350° F  
350° F  
350° F  
350° F  
350° F  
350° F  
325° F  
425° F  
350° F  
425° F  
425° F  
BAKE TIME (MINUTES)  
15 to 20  
You will need two (2) small ovenproof containers to hold water. Small coffee can or  
food cans that have been emptied and washed will work very well.  
1. Assemble oven with Cooking Pan. Plug in cord and pre-heat unit to 250°F.  
2. Fill the two cans about two thirds full of hot water. Place at opposite ends of the  
Cooking Pan.  
3. Stack the rolls, biscuits, pancakes ,etc. in the Cooking Pan. Do not touch the sides  
of the Cooking Pan with the items.  
4. Cover and heat for up to one hour.  
MUFFINS  
QUICK BREADS  
YEAST BREADS  
YEAST ROLLS  
COOKIES  
65 to 75  
40 to 45  
18 to 20  
11 to 13  
BROWNIES  
25 to 30  
CUPCAKES  
25 to 30  
QUANTITY COOKING  
SHEET CAKE  
POUND CAKE  
BUNDT CAKE  
CHEESECAKE  
FRUIT PIE  
40 to 45  
50 to 60  
The Cooking Pan can be used to cook or heat large quantities of foods about 4 gallons.  
It may be used to simmer sauces, soups, stews or simply to heat or warm large  
quantities.  
When cooking or heating large quantities of soups, stews or sauces, be sure to stir often  
to prevent sticking on the sides and quicker, more even heating. See examples below.  
50 to 60  
50 to 60  
45 to 50  
CUSTARD PIE  
PASTRY SHELL  
PIZZA ( 9 - inch)  
50 to 60  
10 to 13  
FOOD  
TEMP  
400° F  
TIME  
20 to 25  
Vegetable Beef Soup  
(from refrigerated temp.)  
2 hours  
BAKED POTATOES  
SWEET POTATOES  
SCALLOPED POTATOES  
WINTER SQUASH  
BAKES APPLES  
350° F to 400° F  
350° F to 400° F  
350° F  
50 to 60  
55 to 65  
75 to 90  
45 to 60  
35 to 45  
Soups, stews, sauces  
225° F  
4 to 8 hours  
(dependent upon the recipe)  
400° F  
350° F  
7
8
 
ROASTING  
ROASTING GUIDE  
Roasting Meats and Poultry  
Roasting Chart  
Tender cuts of meat are best suited for roasting. The roasting guide below is for use  
with tender cuts such as from the rib or sirloin area . Less tender cuts of meat should  
be cooked in liquid for longer periods of time to tenderize. Slow cook 1 1/2 hours for  
every 30 minutes of standard cook time at 250° F. Avoid raising the Cover as this  
releases heat during the cooking cycle.  
Times listed below are approximate and should be used as a guideline only.  
If roasting without liquid in the Cooking Pan, add 1 cup of water to the bottom of the  
pan. This prevents the drippings from burning on the bottom of the pan.  
Note: Use this method when a preheated oven is not required.  
1. When preparing to roast, place the  
Roasting Rack into the Cooking Pan.  
2. Place the meat or poultry on the  
rack. Place the Cover on the base.  
3. Plug cord into electrical outlet. Set  
Temperature Control to desired  
setting .  
4. When cooking is complete, turn the  
Temperature Control to "OFF".  
Unplug the cord from outlet.  
5. Remove the Cover and using oven mitts  
or hot pads, remove the Roasting Rack  
with food and serve  
MEAT  
BEEF ROASTS  
Standing Rib  
Sirloin Tip  
Tenderloin  
Pot Roast  
WEIGHT / LBS.  
TEMP  
MINUTES PER LB.  
We recommend the use of a meat thermometer when cooking meats or poultry. Insert the  
meat thermometer into the thickest portion of the meat or poultry.  
To avoid over cooking, cook until the meat or poultry is within 5° F of desired  
temperature. Remove the meat from the Smoker / Roaster Oven. The internal  
temperature will continue to rise for a short time after the meat has been removed  
from the unit.  
6. Allow base to cool before cleaning.  
Caution: Base will be HOT. Allow to cool before moving. If moving while hot, use oven  
mitts or hot pads. Your hands could strike the base sides even when lifting with handles.  
4 to 6  
3 to 5  
325° F  
350° F  
450° F  
300° F  
300° F  
20 to 25  
20 to 25  
8 to 12  
3 1/2 to 4  
4 to 6  
30 to 40  
15 to 20  
Corned Beef  
LAMB  
3 to 5  
Cooking Guide  
Leg  
5 to 8  
3 to 4  
350° F  
350° F  
25  
25  
Shoulder, boneless  
PORK  
Recommended Internal Meat Temperatures  
Cook to desired doneness by measuring the internal temperature of the meat  
using a meat thermometer.The FDA recommends meat should be a minimum  
of 145° F to prevent food borne illness.  
Loin Roast  
Rolled Shoulder  
Chops  
3 to 5  
4 to 6  
4 to 5  
8 to 10  
350° F  
350° F  
25 to 30  
35 to 40  
Caution: Never cook without Cooking Pan in Base.  
325° F  
15 to 20  
Country-Style Ribs  
450° F  
to brown and …  
MEAT  
RARE  
145° F  
*
MEDIUM  
160° F  
160° F  
160° F  
WELL DONE  
170° F  
then decrease  
temp. to 250°F  
BEEF  
PORK  
LAMB  
15 to 20  
170° F  
SMOKED HAM  
Bone-in, shankless  
Boneless  
145° F  
170° F  
10 to 15  
8 to 12  
5 to 10  
325° F  
325° F  
325° F  
20 to 25  
15 to 20  
13 to 28  
SMOKED HAM  
Cook before eating  
160° F  
140° F  
*
*
*
*
Fully cooked  
VEAL  
Fully cooked  
POULTRY  
Roasting chicken  
Loin  
4 to 6  
3 to 5  
325° F  
325° F  
30 to 35  
30 to 35  
180° F  
180° F  
Shoulder  
Turkey  
POULTRY  
* Pork, ham or poultry are not recommended to be eaten at these  
levels.  
Chicken, whole  
Chicken, whole  
Chicken, pieces  
Turkey, prebasted  
Turkey, prebasted  
Turkey, fresh  
3 1/2 to 5  
6 to 8  
350° F  
350° F  
350° F  
375° F  
375° F  
350° F  
15 to 17  
18 to 20  
8 to 10  
Hams labeled “Cook Before Eating” have been smoked or cured but NOT fully  
cooked. This ham must be thoroughly cooked to an internal temperature of  
155°F to 160° F.  
Hams labeled “Fully Cooked” have been smoked or cured and already cooked.  
The ham does not require further cooking but heating to 140° F enhances and  
improves the flavor.  
6 to 8  
10 to 14  
14 to 22  
10 to 14  
12 to 17  
13 to 18  
15 to 20  
9
10  
 
RECIPES  
RECIPES  
ROAST TURKEY  
HICKORY-SMOKED BRISKET  
NOTE: The Smoker Roaster will cook a turkey in less time than a conventional oven,  
but we recommend a meat thermometer to ensure turkey is thoroughly cooked.  
The roaster will NOT BROWN the turkey. Due the compact design and the constant  
condensation dripping from the cover prevents the turkey from browning but instead  
produces a moister, juicer turkey.  
3 to 4 lb. Beef brisket  
1/2 teaspoon garlic salt  
1/4 cup liquid smoke  
1/2 teaspoon onion powder  
1/2 teaspoon celery salt  
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid  
smoke and seasonings. Wrap the brisket with foil and crimp the edges. Place in  
Cooking Pan. Cover and cook at 250°F for 4 hours.  
14 to 18 pound turkey - fresh or thawed  
1 onion, cut in quarters  
2 stalks of celery, cut into 3 to 4 inch spears  
3 whole dried bay leaves  
1 teaspoon salt  
1/2 teaspoon pepper  
1/4 melted butter  
LEMON GARLIC CHICKEN  
2 teaspoon poultry seasoning  
3 1/2 to 4 lb. Chicken  
3 cloves garlic, minced  
1 teaspoon salt  
2 tablespoons lemon juice  
1/2 teaspoon black pepper  
1/4 cup butter, softened  
Remove the giblets and neck from the cavities of the turkey. Wash the turkey cavities  
and the outside of the turkey with cold water. Pat dry with paper towels. Gently run  
your fingers under the skin on the breast area, careful not to tear the skin. Push the  
bay leaves under the skin - between the skin and meat of the bird. (putting 2 of the  
leaves in the larger lower portion of the breast and one at the opening of the neck  
cavity.) Place the onion and celery inside the turkey. Rub the outside with the salt,  
pepper and poultry seasoning.Place on the Roasting Rack and place inside Cooking  
pan of assembled roaster.Brush the outside with the melted butter. Place Cove on unit  
and cook at 325° F for 2 1/2 to 3 hours or until done. If using a meat thermometer, it  
should register 180° F when turkey is done.  
Rinse the chicken cold water. Combine the remaining ingredients and rub on the skin  
and meat of the chicken. Place Roasting Rack inside the Cooking Pan. Place chicken  
on the rack and cover. Bake at 350 °F for 1 hour 30 minutes or until chicken is done.  
BEEF STEW  
2 lbs beef stew meat  
1/3 cup dry bread crumbs  
1 teaspoon salt  
1/4 teaspoon black pepper  
1 can (4 oz.) sliced mushrooms un-drained  
2 cans (10 1/2 oz. each)condensed tomato soup  
3 potatoes, peeled and cubed  
1 teaspoon basil  
1/3 cup quick-cooking tapioca  
1/2 pound baby carrots  
1 stalk celery  
To Brown the Turkey  
For turkey to have a brown skin, try the following:  
When preparing the turkey for cooking, mix:  
1 cup beef broth  
Toss stew meat with bread crumbs, salt and pepper. Place beef in Cooking Pan and  
add remaining ingredients. Stir well. Cover and cook at 250°F for 4 to 5 hours or until  
meat and vegetables are tender.  
1/2 cup melted butter or margarine  
1 1/2 teaspoons browning sauce - (such as Kitchen Bouquet or Gravy master)  
1 teaspoon paprika  
BAKED HAM  
12 15 pound fully -cooked smoked ham  
2 cups water  
1/2 cup orange juice  
1 cup brown sugar  
After washing turkey and patting dry, brush on the browning mixture and cook as  
directed.  
1/2 cup honey  
POT ROAST with VEGETABLES  
Trim thick part of fat off of ham - down 1/4 inch. Score the remaining layer of fat into  
diamond designs to help hold the glaze. Place ham on Roasting Rack . Place rack into  
Cooking Pan in roaster. Pour 2 cups of water into pan. Cover and cook at 325°F for 1  
hour. Combine the remaining ingredients to make the glaze. Remove the Cover and  
spoon the 1/2 of the glaze over the ham. Cover and bake for another 1 hour. Remove  
Cover and spoon remaining glaze over the ham. Replace Cover, increase temperature  
to 400°F and bake for an additional 10 to 15 minutes to set the glaze.  
2 to 3 lbs. beef chuck roast  
20 baby carrots  
4 medium potatoes, peeled and quartered  
1 onion, quartered  
2 teaspoons salt  
1/2 teaspoon ground black pepper  
1 cup beef broth  
Place roast in bottom of Cooking Pan. Place vegetables around the sides of the  
roast. Add salt, pepper and broth. Cover and cook at 250°F for 3 to 4 hours or until  
tender.  
BAKED POTATOES  
4 to 8 baking potatoes  
Wash potatoes and pierce with a fork. Place Roasting Rack in Cooking Pan. Stack  
potatoes on rack, making sure they do not touch the sides of the Cooking Pan. Cover  
and bake at 400°F for 1 to 1 1/2 hours. Pierce with fork to check for doneness.  
11  
12  
 
RECIPES  
RECIPES  
CHICKEN TETRAZZINI  
SPAGHETTI SAUCE  
8 oz. spaghetti, broken and cooked according to package direction  
2 cans (101/2 oz. each)condensed cream of mushroom soup  
1 can (48 oz) tomato juice  
4 cans (28 oz) diced tomatoes  
2 cans (12 oz) tomato paste  
2 tablespoons Worcestershire sauce  
6 cups water  
1/3 cup basil  
1/4 cup oregano leaves  
1 1/2 tablespoons parsley  
1 tablespoon thyme  
1 tablespoon salt  
5 cups chicken, cut up  
1 - lb. Grated American cheese  
1/2 cup chopped red bell pepper  
1 cup chicken broth  
1/2 teaspoon black pepper  
3/4 cup chopped onion  
1/2 cup chopped green bell pepper  
5 cloves garlic, minced  
1 teaspoon pepper  
Combine all ingredients in Cooking Pan. Place in roaster and cover. Bake at 350°F  
until done and heated through.  
Set temperature of roaster to 350°F. Add all ingredients - adding liquids first and the  
remaining ingredients. Stir well to combine. Cover and cook for 3 to 4 hours. Stir  
occasionally.  
CHILI  
MEATBALLS  
2 tablespoons oil  
1 tablespoon minced garlic  
4 tablespoons chili powder  
2 tablespoons ground cumin  
1 teaspoon black pepper  
2 16 oz. cans kidney beans  
12 oz. can tomato sauce  
2 15 oz. cans chicken broth  
2 large onions, chopped  
4 tablespoons canned, sliced hot peppers  
2 lbs. beef chuck, cut into small pieces  
1 lb. hot Italian sausage, (ground or  
removed from casing)  
1 lb. Sweet Italian sausage  
28 oz. can diced tomatoes- un-drained  
1 large green pepper, seeded and chopped.  
5 lbs. ground beef  
1 cup Italian seasoned, fine, dry bread crumbs  
5 eggs  
1 1/2 teaspoons salt  
1/2 teaspoon pepper  
Preheat oven and Cooking Pan to 425°F. Combine all the ingredients - alternating dry  
and then liquid with the ground beef.Form into 1 inch balls. Place meatballs in Cooking  
Pan. Cover and cook 30 to 45 minutes or until done. Stir occasionally to brown all  
sides.  
Set cook temperature to 400°F. Add oil to the Cooking Pan. Add the beef and  
sausage. Cook for about 25 minutes. Add the onions, pepper, hot peppers and garlic.  
Cook for about 5 minutes or until onions start to get tender.Stir in the remaining  
ingredients. Reduce the temperature to 275°F .Cover and cook for at least 2 to 2 1/2  
hours .Stir at least 2 to 3 times during cooking cycle.  
Makes app. 75 meatballs.  
If adding to Spaghetti Sauce(listed above)add meatballs to sauce during the last 1 to 1  
1/2 hours of cook time for sauce.  
PEPPER CRUSTED BRAISED SHORT RIBS  
CHEESECAKE  
6 to 9 lbs. Beef short ribs  
1/4 cup freshly cracked black pepper  
2 teaspoon salt  
15 cloves of garlic  
5 (14 oz. ) cans beef broth  
1 cup red wine (optional)  
You will need a 9 1/2 inch spring form pan .  
6 8 oz packages of cream cheese, softened to room temperature  
Preheat oven to 450°F. Rub ribs with pepper and garlic, covering all sides. Sprinkle  
with salt. Place ribs In Cooking Pan and cover. Cook 15 to 30 minutes, turning to  
brown all sides. Pour broth over ribs. Recover, reduce heat to 300. Cook for about 2  
to 2 1/2 hours or until ribs are tender.°F  
1 1/2 cups sugar  
1 teaspoon vanilla  
Butter for the pan  
5 eggs  
1 tablespoon lemon juice  
1/2 cup graham cracker crumbs  
Generously grease the bottom and sides of the spring form pan. Sprinkle the crumbs  
over the bottom of the pan. In a large mixing bowl beat the cream cheese until smooth.  
Add sugar and continue to beat until smooth.Add eggs, beating well after each  
addition. Stir in vanilla and lemon juice. Pour into spring form pan. Cover the pan with  
aluminum foil. (Note - be sure you cover with foil, this prevents condensation form the  
roaster dripping into the cake). Pour 3 quarts of hot water into the Cooking Pan. Place  
Roasting Rack into Cooking Pan. Place cake pan onto rack. Cover and bake at 325°F  
for 1 1/2 hours. Carefully remove and let cool. Refrigerate thoroughly before serving.  
PORK ROAST  
4 to 5 lb. pork loin roast  
4 cloves garlic  
1 teaspoon salt  
1/2 teaspoon pepper  
1/2 cup Italian dressing  
1/4 cup Worcestershire sauce  
Preheat roaster to 350°F. Place roast on Roasting Rack. Press minced garlic into  
surface or the roast. Place rack inside of Cooking Pan. Combine the Italian dressing  
and Worcestershire sauce. Brush onto roast. Cover. Cook for about 2 to 2 1/2 hours or  
until done.  
13  
14  
 
Model KR450B  
ONE (1) YEAR LIMITED WARRANTY  
EURO-PRO OPERATING LLC warrants this product to be free from defects in material and  
workmanship for a period of one (1) year from the date of purchase when utilized for normal  
household use.  
If your appliance fails to operate properly while in use under normal household conditions within the  
warranty period, return the complete appliance and accessories, freight prepaid. For Customer  
found to be defective in material or workmanship, EURO-PRO Operating LLC will repair or replace  
it free of charge. Proof of purchase date and $14.95 to cover the cost of return shipping and  
handling must be included.*  
The liability of EURO-PRO Operating LLC is limited solely to the cost of the repair or replacement  
of the unit at our option. This warranty does not cover normal wear of parts and does not apply to  
any unit that has been tampered with or used for commercial purposes. This limited warranty does  
not cover damage caused by misuse, abuse, negligent handling or damage due to faulty packaging  
or mishandling in transit.  
This warranty is extended to the original purchaser of the unit and excludes all other legal and/or  
conventional warranties. The responsibility of EURO-PRO Operating LLC if any, is limited to the  
specific obligations expressly assumed by it under the terms of the limited warranty. In no event is  
EURO-PRO Operating LLC liable for incidental or consequential damages of any nature  
whatsoever. Some states do not permit the exclusion or limitation of incidental or consequential  
damages, so the above may not apply to you.  
This warranty gives you specific legal rights, and you may also have other rights which vary from  
state to state.  
*Important: Carefully pack item to avoid damage in shipping. Be sure to include proof of  
purchase date and to attach tag to item before packing with your name, complete address and  
phone number with a note giving purchase information, model number and what you believe is  
the problem with item. We recommend you insure the package (as damage in shipping is not  
covered by your warranty). Mark the outside of your package “ATTENTION CUSTOMER  
SERVICE”. We are constantly striving to improve our products, therefore the specifications  
contained herein are subject to change without notice.  
OWNERSHIP REGISTRATION CARD  
FOR CANADIAN CONSUMERS ONLY  
Please fill out and mail the product registration card within ten (10) days of purchase. The  
registration will enable us to contact you in the unlikely event of a product safety notification. By  
returning this card you acknowledge to have read and understood the instructions for use, and  
warnings set forth in the accompanying instructions.  
RETURN TO EURO-PRO OPERATING LLC, 4400 Bois Franc, St-Laurent, QC, H4S 1A7  
Model KR450B  
______________________________________________________________________  
Appliance model  
______________________________________________________________________  
Date purchased  
Name of store  
______________________________________________________________________  
Owner’s name  
______________________________________________________________________  
Address  
City  
Prov.  
Postal Code  
Printed in China  
 

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