How To Use PanSaver® Oven Roasting Bags

If you want to make cooking large proteins such as turkey and chicken easy while keeping it moist and flavorful, PanSaver® oven bags are a great tool to use. Follow these step-by-step instructions and cooking procedures to make steaming, boiling, freezing or oven roasting turkey, pork, beef or lamb easy and stress-free. 

How to use PanSaver Oven Roasting Bags
  1. Coat inside of bag with flour. Place seasoned raw meats, poultry or fish
    into bag. For such recipes as Coq Au Vin and Pot Roast, add vegetables
    and sauces. Secure bag with tie and cut off excess.
  2. Place bag in 2” to 4” deep pan large enough to hold entire bag
    and allow for some expansion.
  3. Using a fork, puncture the top of the bag 6-8 times. Because meats
    cook faster, we suggest using a meat thermometer. Simply insert
    it through the bag.
  4. Place in a PREHEATED oven and cook as directed, making sure the
    pan and oven bag are away from oven walls and racks. DO NOT ALLOW TEMPERATURE TO EXCEED 400° F.
  5. For extra browning or crispness slit top of bag down the middle for last 20-30 minutes of roasting.
     
  1. Place food in bag removing as much air as possible. Secure bag with tie.
  2. Place bag in steamer and follow cooking directions on steamer.
  3. When cooked, remove bag and allow to stand for one minute before opening.

 

  1. Place food in bag, removing as much air as possible. Secure bag with tie.
  2. Immerse bag in boiling water. Cook as directed.
  3. When cooked, remove bag and allow to stand for one minute before opening. 

 

  1. Place food in bag, removing as much air as possible. Secure bag with tie.
  2. Place bag in freezer for future use.
  3. When reconstituting, follow instructions according to cooking method - oven cooking, boiling or steaming.

 

For information on how to use PanSaver’s Electric Roaster or Slow Cooker Liners, click here.

  1. Coat inside of bag with flour. Place seasoned raw meats, poultry or fish into bag. For such recipes as Coq Au Vin and Pot Roast, add vegetables and sauces. Secure bag with tie and cut off excess.
     
  2. Place bag in 2” to 4” deep pan large enough to hold entire bag and allow for some expansion.
     
  3. Using a fork, puncture the top of the bag 6-8 times. Because meats cook faster, we suggest using a meat thermometer. Simply insert it through the bag.
     
  4. Place in a PREHEATED oven and cook as directed, making sure the pan and oven bag are away from oven walls and racks. DO NOT ALLOW TEMPERATURE TO EXCEED 400° F.
     
  5. For extra browning or crispness slit top of bag down the middle for last 20-30 minutes of roasting.

     

 

  1. Place food in bag removing as much air as possible. Secure bag with tie.
     
  2. Place bag in steamer and follow cooking directions on steamer.
     
  3. When cooked, remove bag and allow to stand for one minute before opening.

 

 

 

  1. Place food in bag, removing as much air as possible. Secure bag with tie.
     
  2. Immerse bag in boiling water. Cook as directed.
     
  3. When cooked, remove bag and allow to stand for one minute before opening.

 

 

 

 

  1. Place food in bag, removing as much air as possible. Secure bag with tie.
     
  2. Place bag in freezer for future use.
     
  3. When reconstituting, follow instructions according to cooking method - oven cooking, boiling or steaming.

  

For information on how to use PanSaver’s Electric Roaster or Slow Cooker Liners, click here.