NESCO 4816-47 Electric Roaster Oven Instruction Manual

: June 6, 2024
: NESCO

Table of Contents

NESCO 4816-47 Electric Roaster Oven
TECHNICAL SPECIFICATIONS
IMPORTANT SAFEGUARDS
PARTS
BEFORE FIRST USE
OPERATION
CARE AND CLEANING
BAKING CHART
ROASTING CHART
BAKING RECIPES
COOKING RECIPES
ROASTING RECIPES
ONE YONE YEAR LIMITED EAR LIMITED WARRANTY
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NESCO 4816-47 Electric Roaster Oven

NESCO-4816-47-Electric-Roaster-Oven

TECHNICAL SPECIFICATIONS

Specification : 1450 W., 120 V, 60Hz

The Metal Ware Corp
1700 Monroe St., P.O. Box 237 Two Rivers, WI 54241-0237 Phone: 1 800-288-4545

– This product is designed for household use only –

When using electrical appliances, basic safety precautions should always be followed, including the following:

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS.
Do not touch hot surfaces. Use handles or knobs.
Turn control knob to minimum then plug appliance cord into electrical outlet. Adjust temperature dial to desired setting for cooking. When finished cooking turn control knob to minimum setting and remove cord from electrical outlet.
To protect against electrical shock and personal injury, do not immerse this appliance, including cord and plug, in water or other liquid.
This appliance is not intended for use by children or by persons with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.
Unplug from outlet when not in use and before cleaning. Allow to cool completely before putting on or taking off parts, and before cleaning.
Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. To avoid hazard, return appliance to NESCO® Factory Service Department for examination, repair or adjustment.
The use of accessory attachments not recommended by the manufacturer may cause injuries.
Do not use outdoors.
Do not let cord hang over edge of table or counter, or touch hot surfaces. Never pull on cord.
Do not place on or near a hot gas or electrical burner or in a heated oven.
Extreme caution must be used when moving an appliance containing hot oil or hot liquids.
Do not use appliance for other than its intended use, as described in this manual.
Do not use metal scouring pads on the exterior surface of the roaster base. Pieces can break off the pads and touch electrical parts creating a shock hazard.
Always place the roaster base on a flat, non-flammable, heat resistant surface when cooking.
Never use near or on carpet, furniture, or other combustible materials.
Operate oven in a well-ventilated area away from walls and other combustible materials.

SAVE THESE INSTRUCTIONS

Polarized Plug: This appliance has a polarized plug (one blade is wider than the other). To reduce risk of electric shock, plug is intended to fit into polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not try to modify the plug in any way.

Short Cord Instructions: A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Extension cords may be used if care is exercised in their use. If an extension cord is used, the marked electrical rating of the cord should be at least as great as the electrical rating of the appliance. The longer cord should be arranged so that it will not drape over the tabletop where it can be pulled on by children or tripped over unintentionally.

PARTS

BEFORE FIRST USE

Read and follow all instructions and save for reference.
Remove all packaging and labels.
Clean all parts, except Base, following the instructions in the ‘Care and Cleaning ’ section.
Wipe the roaster base with a damp cloth.
TO REDUCE RISK OF SHOCK HAZARD – NEVER IMMERSE THE BASE IN WATER OR ANY OTHER LIQUID.

IMPORTANT! “SMOKE OUT” OVEN BEFORE USE

It is necessary to “SMOKE OUT” your roaster oven before regular use. You will only need to perform this procedure once. It is NORMAL for smoke and odor to be present during this process.
The “SMOKE OUT” process:

Place the roaster base in a well ventilated area on a heat resistant surface.
Set the control knob to minimum setting and plug the cord into a 120 volt AC outlet.
Turn control knob to maximum setting (450ºF). Operate the roaster base empty (without the cookwell, cover or rack) for approximately 60 minutes, or until any odor or smoking disappears.
When finished, turn the control knob to minimum setting, unplug the unit from the electrical outlet and allow to cool.

OPERATION

Place appliance on a flat, heat resistant, stable surface in a well ventilated area.
Place the cookwell into the roaster base and cover cookwell with lid. Always put food in the cookwell. NEVER PLACE FOOD DIRECTLY INTO THE ROASTER BASE.
Preheating is recommended. To preheat, place the cookwell into roaster base and cover. Set the control knob to its minimum setting. Plug into a 120 volt AC outlet. Reset the control knob to desired temperature. Preheat 20 minutes. Indicator light will turn off when temperature is reached. Carefully remove lid and while using hot pads, add food into the cookwell.
The rack may be used for baking or roasting. Other foods, such as soups and stews, are prepared without the rack.
Replace the lid. Always cook with the cookwell and lid in place.
If the roaster oven has not been preheated, turn the control knob to its lowest setting. Plug the cord into a 120 volt AC outlet. Set the control knob to the desired temperature. Fill the cookwell with food as desired. NESCO does not recommend the use of plastic liners in cookwells.
Cook the food for the desired amount of time. When finished, turn the control knob to its lowest setting, unplug the cord from the 120 volt outlet. Allow the roaster oven to cool and clean as recommended below.
Cookwell and lid will be hot while in use. Use hot pads when removing lid or cookwell from the roaster base. Tilt lid away from you to prevent
steam burns.
Do not move the appliance while in operation. Always remove cord from outlet and allow to cool.

CARE AND CLEANING

Turn control knob to MINIMUM and unplug cord from power outlet.
After the Roaster Oven has cooled, remove lid, rack (if used) and cookwell. Wash these items in warm soapy water using a sponge or soft cloth.
To easily remove baked-on food residue, place cookwell in roaster base; then fill cookwell with water. Cover and heat at 350ºF for 30 minutes. Turn off and allow to cool completely. Wash cookwell as directed above.
NEVER IMMERSE THE ROASTER BASE IN WATER. To clean, wipe outside of roaster base with a damp cloth and dry. Do not use abrasive cleansers on exterior surface.
Porcelain enamel cookwell has a strong finish and provides easy cleaning and years of use. However, it will chip if subjected to sharp blows or if it’s mistreated.
Water spots or mineral deposits (characterized by a white film on surface) may be removed by wiping with household vinegar and a soft cloth.

HINTS

ROAST:

For additional browning, add 1 tbsp. browning sauce to oil and brush over skin before roasting.
To sear meat: Preheat covered oven at 450ºF. Add margarine to bottom of cookwell, then sear meat 10 to 15 minutes per side until lightly browned.
“Alternative” browning method for self-basting turkeys. Preheat at 400°F for 20 minutes. Roast for 1 hour at 400°F. Reduce heat to 350° using time in chart, approximately 13 – 18 minutes per pound. During last hour of roasting, increase temperature to 400°F and remove all excess juices in bottom
of cookwell.

COOK:

Cut meats and vegetables should be of uniform size pieces.
Add additional liquid sparingly, not much escapes during cooking.

BAKE:

Use the rack when baking to allow better air flow.
Two loaf pans will fit into the cookwell. Try meat and vegetables or two loaves of bread at the same time.
Cover baking rack with aluminum foil for use a baking sheet.
Most 1 and 2 quart casserole dishes, 9 x 13 baking pans and pie plates will fit into the cookwell. Place it on the rack for better heat circulation while it bakes.
Frozen entrees or convenient foods can be baked in the oven simply by following package directions. Place item on wire rack for best results.

BAKING CHART

Preheat roaster oven for 20 minutes. Set rack in preheated cookwell.

Type of Food

Butternut, Buttercup, Acorn (halved or quartered)

| 400°F| 45 to 60
Baked apples in custard cup| 350°F| 35 to 45
Brownies| 350°F| 25 to 30
Packaged cake| 375°F| 30 to 35
Cookies| 375°F| 11 to 13

ROASTING CHART

Preheat covered oven for 20 minutes. Suggested times are only a guide. Use a meat thermometer for more accurate roasting. Set meat on rack and place into preheated cookwell.

Type of Food

|

Weight in pounds

| Temp. Setting Preheat/ Roast|

Roast Time in Minutes/Lb.

BAKING RECIPES

BAKED BEANS

Serves 25.

1 lb. dried northern beans
1 lb. dried pinto or brown beans 1 lb. dried black-eyed peas
6 cups hot water
2 cups dark molasses
1 cup cider vinegar
1 cup brown sugar
1 lb. thick sliced bacon, chopped 2 large onions, diced
2 tbsp. mustard
1 cup ketchup

Add beans to unheated cookwell; Cover with 4 qts. hot water. Let stand several hours or overnight; drain excess water. Cover and preheat to 300˚F. Add remaining ingredients, except ketchup, to beans. Stir in 6 cups hot water. Cover bake 2 hours or until beans are tender. Reduce temperature to 250°F. Stir; cover and bake 5 hours. Stir in ketchup; cover and bake 1 hour.

BAKED FISH STEAKS

Serves 4 to 8.

4 fish steaks (8 oz.) each* 1 tsp. tarragon
2 tsp. parsley, chopped
2 tsp. chives, chopped
4 tbsp. margarine
*Halibut, Tuna, Salmon, Swordfish.

Set rack in cookwell. Cover and preheat to 350˚F.
Lightly wipe cookwell with cooking oil. Place steaks on rack in preheated cookwell. Arrange one fourth of the margarine, parsley, chives and tarragon on each steak.
Cover; bake 15 to 20 minutes or until fish becomes white and flakes. Serve hot with salsa sauce.

PARMESAN POTATOES

Serves 12.

12 large baking potatoes
1/2 cup Parmesan cheese,
grated 2/3 cup margarine or butter, melted
1/2 cup All purpose flour 2 tbsp. parsley chopped Salt and Pepper

Set rack in cookwell. Cover and preheat to 375˚F.
Peel potatoes; cut in half lengthwise. Combine flour, cheese, parsley, salt and pepper; stir until blended. Dip potatoes in melted butter or margarine, then in dry mixture to coat. Arrange potatoes on rack; cover and bake 1-1/2 to 2 hours or until tender.

LAYERED ENCHILADA

Serves 10 to 12.

1-1/2 lb. ground turkey or beef, crumbled 2 medium onions, chopped

10 corn tortillas
2 cups tomato juice, divided
1 can (16 oz.) red kidney or pinto beans 1 can (8 oz.) tomato sauce
1 tbsp. green chilies, diced
3 tbsp. Chili powder
3 cups cooked brown rice, divided 1-1/2 cups (6 oz.) Cheddar cheese, shredded

Cover and preheat to 400˚F.
Lightly wipe cookwell with cooking oil. Add meat, onions, chilies, chili powder, salt and pepper. Cover; cook 5 to 10 minutes or until browned. Remove from cookwell into bowl; set aside. Remove cookwell and place onto heatproof surface; cool. Combine 1 cup rice and 3/4 cup tomato juice in cookwell. Layer by placing 3 to 4 tortillas, 1 cup rice, half the meat mixture, then half the remaining ingredients; repeat for second layer topping with cheese
Place cookwell in preheated roaster base. Cover; bake 35 to 45 minutes.

CREAMY CHEESE CAKE

Serves 8 to 12.

For crust: For filling:

40 vanilla wafers, crushed 2 pkg (8 oz.) Cream cheese, softened 1/4 cup pecans, finely chopped 1/2 cup granulated sugar

1/4 cup margarine, melted 1 tsp. vanilla extract

2 tbsp. granulated sugar 3 large eggs

Set rack in cookwell. Cover and preheat to 400˚F.

Combine crust ingredients; stir until well mixed. Pour into 9-inch springform pan; pat down with back of fork; set aside. Place cream cheese, sugar and vanilla extract in large mixing bowl; beat until smooth. Add eggs one at a time, beating well after each addition. Beat for 2 minutes on medium speed. Pour over crust. Place springform pan on rack. Cover; bake 55 to 65 minutes or until set and evenly browned. Remove cake from cookwell and place on cooling rack. Let cake cool, away from drafts.

ORANGE BLUEBERRY BUNDT CAKE

Serves 12.

cup butter 1-1/2 cups sugar
/4 cups Brown sugar, packed 4 large eggs
vanilla extract 1 tbsp. grated orange peel
cups + 2 All-purpose flour 1 tsp. baking soda
1/2 cup plain lowfat yogurt
1 cup blueberries, rinsed

Set rack in cookwell. Cover and preheat to 375˚F.

Combine butter and sugars in large mixing bowl, beat with electric mixer until light and fluffy, about 3 minutes. Beat eggs, one at a time, until well blended. Beat in vanilla and orange peel. Stir in dry ingredients alternately with yogurt and blueberries. Pour in to lightly greased and floured 9 inch bundt pan. Lift lid and place pan on rack in cookwell. Cover and bake 45 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool on rack for 10 minutes.

COOKING RECIPES

CHICKEN AND VEGETABLE SOUP

Serves 10 to 12.

2 qts. chicken broth
2 medium onions, chopped
4 stalks celery, thinly sliced
6 carrots, thinly sliced
2 cans (15 oz. ea.) stewed tomatoes
1 pkg. (20 oz.) frozen mixed vegetables
2 cans (10 oz. ea.) whole kernel corn
2 bay leaves
1 tsp salt
2- 3 tsp. Italian herb seasoning 1 tsp. celery seed
1 tsp. ground black pepper2 lb. cooked chicken, chopped

Cover and preheat to 400˚F.
Lightly wipe cookwell with cooking oil. Add half of chicken broth and fresh vegetables. Cover; cook 15 to 20 minutes or until broth is hot and vegetables soften. Add remaining ingredients. Stir to mix. Reduce temperature to 325°F. cover; cook 45 to 60 minutes or until vegetables are tender and soup is hot.

NEW ENGLAND CLAM CHOWDER

Serves 10 to 12.

6 tbsp. margarine
3 can (7 oz.) minced clams
3 large onion, diced
6 tbsp. All-purpose flour
6 cups milk
Paprika, to garnish Salt and Pepper
12 medium red potatoes, cooked, peeled, diced

Cover and preheat to 400˚F.

Lightly wipe cookwell with cooking oil. Add margarine and onion to cookwell. Cover; cook 5 minutes or until onions are tender. Add flour; stir to blend. Gradually stir in milk. Add potatoes, clams, salt and pepper. Cover; cook 10 minutes. Reduce temperature to 300˚F. Stir. Cover; cook 20 to 30 minutes or until heated through, stirring once. Do not allow soup to boil or the milk may curdle. Ladle into bowls and garnish with a dash of paprika.

IRISH STEW CASSEROLE

Serves 25.

1/4 cup butter or margarine
8 stalks celery, thickly sliced
2 cups All-purpose flour
6 medium parsips, peeled, sliced
1 tsp. black pepper
4 large onions, quartered
7 lb. boneless lamb, cubed
2 cups beef broth
1 small cabbage, shredded
2 Tbsp. Worchestershire sauce
14 large red potatoes, cubed
1/4 cup cornstarch, to thicken 12 large carrots, peeled, thickly sliced

Cover and preheat to 450˚F.

Place butter in preheated cookwell. Cover; cook until butter melts. Combine flour and pepper; dredge meat. Place meat in cookwell; stir. cover; cook meat 15 to 20 minutes or until browned.

Add vegetables. Cover; reduce temperature to 250°F. Cook for an additional 1-1/2 to 2 hours or until meat and vegetables are tender. Add half the broth and Worcestershire sauce.

Combine remaining broth and cornstarch; whisk until smooth. Stir into stew. Cover; Cook for an additional 30 minutes or until thickened, stirring once. Ladle into bowls.

HOT TURKEY AND CRANBERRY SALAD

Serves 25.

12 cups cooked turkey, cubed
2 cups mayonnaise or salad dressing
1 bunch celery ribs, thinly sliced
1/4 cup parsley, chopped
4 green onions, thinly sliced
1 tbsp. poultry seasoning 12 oz. cranberries, coarsely chopped
1 tbsp. grated lemon peel 8 oz. sliced almonds
1 lb. grated Swiss cheese 2 cans (10-3/4 oz. ea.) cream of chicken soup

Cover and preheat to 425˚F.

Combine all ingredients in cookwell; stir until well mixed. Sprinkle cheese over top. Set cookwell into preheated roaster base. Cover; bake 60 to 75 minutes or until hot and bubbly and center is set. To hold: Reduce temperature to 200°F to hold for 1 hour and during serving.

CHEESY SPINACH DIP

Serves 25.

6 cups (8 oz.) Monterey Jack cheese, cut into pieces
6 lg. tomatoes, seeded and chopped
3 pkg. (8 oz.) cream cheese, softened 3 medium onion, finely chopped
1 cup Half-and-half
3 Pkg. (10 Oz.) Frozen spinach chopped
6 whole jalapeno peppers Crackers, cocktail rye bread or fresh cut vegetables, to serve

Cover and preheat to 300˚F. Lightly wipe cookwell with cooking oil.

In mixing bowl, combine all ingredients; stir until well blended. Spoon into preheated cookwell. Cover; bake 30 to 40 minutes or until center is set and edges are puffed

RED AND WHITE CHILI

3 lbs boneless chicken breasts, cubed
3 large red peppers, seeded, chopped 2 large white onions, chopped
4 stalks celery, sliced
cloves garlic, minced 6 (14.5 ) cans stewed tomatoes
3 (16 oz.) cans red kidney beans, dranied
3 (10-3/4 oz.) cans tomato soup
(16 oz.) cans red kidney beans, dranied
1/4 cup chili powder
1 tbsp Italian herb seasoning
1 brown sugar hot sauce, to taste

Cover and preheat to 350˚F.

Remove lid and add meat, red pepper and onions to cookwell. Cover and cook for 15 to 20 minutes, stirring once, until meat is cooked through.

Add remaining ingredients; stir to mix. Cover; cook 60 to 75 minutes.

ROASTING RECIPES

ROAST TURKEY

Serves 12 to 14.

1 (20 to 22 lb.) whole fresh turkey
1/4 cup margarine, melted
2 tsp. browning sauce
1 tbsp. parsley, chopped
2 tbsp. Poultry seasoning
1 tsp. paprika

Cover and preheat to 400˚F.
Place turkey on rack. Combine margarine and browning sauce; brush evenly over turkey. Sprinkle on seasonings. Set rack in cookwell. Cover and roast 13 – 18 minutes per pound at 350°F (until internal temperature reaches 180°F). For stuffed turkey, add 30 minutes to roasting time. Turkey may be held at 200°F until served.

CHICKEN WINGS

Makes approximately 45 to 50 pieces.

3 Lb. chicken wings
3/4 cup seasoned bread crumbs
3/4 cup Crushed flake cereal
6 tbsp. grated Parmesan cheese
3 tbsp. parsley, chopped
3 tbsp. paprika
Dash seasoned salt
3/4 tsp. ground black pepper 1-1/2 clove garlic, minced
3/4 to 1 cup melted margarine

Set rack in cookwell. Cover; preheat to 425˚F.
Disjoint wings and discard wing tip ends. Combine remaining ingredients except margarine; stir until well mixed. Dip wings in melted margarine, then roll in bread crumb mixture. Place on rack. Cover; roast 10 minutes. Rearrange center wings to outside edge. Cover; roast 10 to 15 minutes or until crispy and browned.

POT ROAST

Serves 10 to 12.

2 (5 to 6 Lb.) pot roast
20 whole small red potatoes, peeled 1 tsp. browning sauce
6 large onions, cut in half
5 tbsp. margarine, melted
10 medium carrots, cut into chunks

Set rack in cookwell. Cover and preheat to 350˚F.
Lightly wipe cookwell and rack with cooking oil. Arrange meat and vegetables on rack. Stir together margarine and browning sauce; brush over meat. Cover; roast 10 minutes. Reduce temperature to 300˚F. Cover; roast 30 to 40 minutes for medium (145˚F); 45 to 60 minutes for well done (160˚F).

ROAST HAM

Serves 25 to 30.

1 (13 to 15 lbs.) boneless ham
3 cups 7-Up soda
3 cups orange juice
1 tsp. pumpkin pie spice

Set rack in cookwell. Cover and preheat to 400˚F.

Place ham, fat side up, on Rack. Set rack in cookwell. Add soda, orange juice and spice. Cover; roast 2-1/2 to 3 hours, basting ham each half hour (until internal temperature reaches 170°F)

To hold: Reduce temperature to 200°F and hold up to 1 hour.

STUFFED PORK CHOPS

Serves 6 to 12.

10 to 12 pork chops, center cut, 1-inch thick
3 green onion, thinly sliced
3 tbsp. parsley flakes cubed)
3 cup Seasoned croutons
3 tsp. Italian herb seasoning (or dry bread,
3/4 cup apple juice
3/4 cup & 6 tbsp. margarine, melted, divided

Cover and preheat to 425˚F.

With tip of knife along the bone, cut pork chops halfway down, then cut toward outside to make pocket.

In medium mixing bowl, combine croutons, 3/4 cup margarine, onion, parsley and herbs until well mixed. Divide stuffing into 10 to 12 portions; stuff one portion into each pork chop.

Lightly wipe cookwell with cooking oil. Pour remaining 6 Tbsp. melted butter into preheated cookwell. Arrange pork chops in cookwell. Cover; bake 5 to 8 minutes or until bottom side is browned. Turn pork chops over; bake 5 minutes or until other side is browned. Reduce temperature to 300˚F. Add apple juice. Cover; roast 40 to 50 minutes for well done (170˚F.) or until tender.

COUNTRY RIBS

Serves 10 to 12.

10 lbs. country-style lean ribs
1 tbsp. honey
2 lg. onions, chopped
1 tbsp. celery seed
2 bay leaves
1 clove garlic, minced
Hot water to cover ribs
1 tsp. Italian herbed seasoning
2 cups ketchup
2 tsp. liquid smoke seasoning, optional tomato sauce, to thin mixture if needed 2 tbsp. brown sugar, firmly packed
1/4 cup lemon juice

Cover and preheat to 250˚F.

Set rack in preheated cookwell. Arrange meat on rack. Add onion, bay leaves and enough hot water to cover meat. Cover; roast for 2-1/4 hrs or until meat is tender.

Meanwhile, combine sauce ingredients in large saucepan; stir to blend. Cover; simmer 45 to 60 minutes or until sauce thickens and flavors blend. Remove from heat and set aside. Carefully lift rack from cookwell and place on large tray with sides. Remove cookwell; slowly pour out and discard hot water. Clean cookwell. Set cookwell into oven base. Cover; preheat to 450°F. Lightly spray cookwell with spray cooking oil. Set rack with meat on it into cookwell. Brush sauce evenly over meat. Cover; roast 25 to 30 minutes or until sauce is set and edges begin to brown.
To keep warm: Reduce temperature to 200°F and hold for up to 1 hour

ONE YONE YEAR LIMITED EAR LIMITED WARRANTY

The Metal Ware Corporation warrants the original purchaser that your product will be free from defects in material and workmanship for a period of one year from date of purchase. Product must be used for personal or sole household usage in accordance with the instructions. Should your product prove defective within one year from date of purchase, contact our customer service team at 1-800-288-4545 with an explanation of the claim. If a viable warranty claim is determined, a customer service member will provide you with the necessary details to have your unit repaired or replaced. Under this limited warranty, we undertake to repair or replace any parts found to be defective at our sole discretion. This limited warranty is void if the unit is connected to an unsuitable electrical supply or dismantled or interfered with in any way or damaged through misuse. This warranty is not transferable.

LIMITATION OF REMEDIES AND DAMAGES : Except for the limited warranty and remedies expressly stated above, the Metal Ware Corp shall not be liable to you, or to anyone claiming by or through you, for any obligations or liabilities, including, but not limited to, obligations or liabilities arising out of breach of contract, breach of warranty, statutory claims, negligence or other tort or any theory of strict liability, with respect to the product or the Metal Ware Corp’s acts or omissions or otherwise. Buyer agrees that in no event shall the Metal Ware Corp be liable for incidental, compensatory, punitive, consequential, indirect, special or other damages.

Warranty does not cover consequential or incidental damages such as property damage and does not cover incidental costs and expenses resulting from any breach of this warranty, even if foreseeable. Some states or provinces do not allow the exclusion or limitations of incidental or consequential damages, so the above limitation or exclusion may not apply to you depending on the State or Province of purchase.
We ask that you kindly fill in the details on your warranty card and return it within one week from date of purchase.
Send warranty card to:
NESCO 18 Qt. Electric Roaster Oven
C/O MW
PO Box 237
Two Rivers, WI 54241-0237

P/N: 300-09648 © (01/27) 2021 The Metal Ware Corp
All Rights reserved, including the right of reproduction in whole or part.