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It appears that rival has discontinued the 16 quart size roaster oven. There are no replacement parts to be found for any roaster oven at the Rival website. And I have found any aftermarket supplier.
No. Check the instruction guide.
Duck is a very fatty meat. The best way to cook it is in a roaster pan fitted with an elevated insert so that as the fat liquefies and drips to the bottom of the roaster; the remainder of the bird remains clear of the fat in the bottom of the pan.
Broth is not necessary. A bit of water in the bottom the pan under the roasting rack will do the same thing. It prevents the turkey fat from burning to the bottom of your roaster, and it will make an excellent broth on it's own. No need to have an added expense. If you are not making giblet gravy, you can make your gravy with the "pan drippings" in the roaster. It's a better flavor, especially if you take the time to deglaze the pan..all that wonderful turkey bit in the bottom makes better gravy.
You turn Pan into a moth and fly into it
the factory, get the crowbar to open the vent
The air vent should be open to allow steam to escape. If it doesn't escape, your jerky will not dry out.
No! Never add water between the two pans. I have seen numerous people do this and then badly scald their hand when trying to move the roaster. The boiling hot water splashes out the sides. Very dangerous!
vent door will be open to what ever setting u set it on regardless of what temperature setting you are using
It is important that you KEEP THE FIREPLACE VENT DAMPER OPEN when you are using it. FAILURE TO DO SO CAN LEAD TO CARBON MONOXIDE POISONING AND DEATH.
pan gasket, cooler lines, vent, front and rear seal.