I don't have a Westinghouse, I have a Nesco and I use it regularly. Amanda has a GE, I think, she also uses hers a lot.

What kind of tips do you need? Amanda makes sloppy joes for kids' parties in hers, brown the beef, add the sauce, let it simmer and keep it warm, all in the same pan. I roast turkeys and hams in mine, and I make au gratin potatoes. I use mine to make stock and to simmer huge batches of apple sauce and to warm side dishes when the oven is full.

Annie

Thank you, Annie. Info like should I put some liquid in the bottom when cooking a chicken or turkey and should I spray the inside with anything to make clean up easier. I cooked a whole chicken last night and thought I would never get it clean. Any tips appreciated. Betsy.

I don't like those non-stick sprays. They build up and you need a chisel to get it off it seems. You're better off to give it a coating of shortening or something. I often will line my old cookwell with foil to make cleanup a breeze.

Liquid in the bottom? Remember, an electric roaster is an oven. If you'd put liquid in a roasting pan in the oven, put it in there if you like. Usually there's so much juice from poultry that I don't add liquid. Often I'll pull liquid out as it's cooking. Sometimes I do like my mother did and just fill it with water (or even part way and let the steam do the work), put in a squirt of dish soap and turn it on about 200° and let it go for a while. Hit it with a scrub brush and it should clean up well. Automatic dishwashing detergent with enzymes (Like Cascade) would probably work as well or maybe even better.

You should season the cookwell a few times like cast iron or nonstick pans.

IIRC my mother's electric roaster was a Westinghouse. What memories.

1. Preheat the oven, with the lid on, to at least 325°F while you prepare the bird. Bake at 350°F until the internal temperature of the turkey, taken in the INNER thigh, reaches 180°F. Cooking times and temperatures are generally the same as a regular oven.

2. Place the turkey on a roasting rack so it's raised out of the juices in the bottom of the roaster.

3. Leave the lid on throughout the cooking time, removing it as little as possible.

4. Reynolds Oven Bags can be used for the turkey in a roaster (which is my personal preference for moist meat and quick clean-up). Just make sure the bag doesn't touch the bottom, sides, or lid (set it on a rack). Follow the instructions included in the box for baking a turkey in a bag. Turkeys also cook a little faster in a bag and don't require basting.

--I shake 1 T. flour in the bag, open it up and roll down the bag and place coarsely chopped onion, leafy celery ends or chopped celery and chopped carrots in the bottom of the cooking bag. Season with fresh or dried sage (or dried poultry seasoning), salt and pepper. This will provide a good amount of seasoned broth with which to make gravy or it can be used for making soup. Place the turkey in the middle of the veggie mixture on the bottom of the bag, roll the sides of the bag up around the turkey. Secure the bag with the nylon tie (you can cut-off the extra bag sticking out past the nylon tie) and place it on a rack in the roaster. Cut six 1/2-inch slits in the top of the bag for steam to escape.

--If you line your roaster with foil, it's a great time to splurge on a roll of Reynolds Wrap Release (Non-Stick) Aluminum Foil.

-Grainlady

Grainlady...Do you rub the turkey with butter before putting it in the roasting bag?