In article >,
"l, not -l" > wrote:

> On 14-Oct-2010, Melba's Jammin' > wrote:
>
> > I have a beautiful SchlemmerTopf clay baker, a gift from a friend. It's
> > been some time since I've used it and I'm waffling as to how to proceed.
> > I *have* the use/care/recipe booklet but it's a little vague on roasting
> > time.
> >
> > I have a 5-1/2# frying chicken that I want to roast in this thing and
> > the recipe book for "Chicken Oktoberfest" states only 1 frying chicken
> > (with some seasonings) baked, covered, for 90 minutes at 425°F.
> > starting in a cold oven.
>
> I checked "the Clay-Pot Cookbook", which is what I usually reference when
> using my Romertopf. The recipe with the closest weight chicken was Roast
> Chicken with Brown Rice Stuffing; it specifies a 4 to 5 pound chicken in a
> 480F (starting from cold) oven for 80 minutes.
>
> I'm not sure how duck and chicken compare cooking-time wise; but, there is a
> roast duck recipe in the book that specifies a 5 to 6 pound duck in a 480F
> (starting from cold) oven for 90 minutes.
>
> If it were me cooking a 5 1/2 pounder, I'd go 480F for 90 minutes. I
> assume the SchlemmerTopf is like other clay vessels and should be soaked in
> water for some period of time before each use.

Okay, Dude. Why 480 deg? Never seen that temp in a recipe. Always in
25 deg. increments.

And, yes, it's soaking as we speak. Thanks for the research.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254