RICE PUDDING,
2 teaspoons butmr or magafine I teaspoon vanilla
1 qu_ milk _/_teaspoon sNt
3 eggs, beaten 2 caps cooked _Jce
_/a cup sugm: _A cttp rNsins
Grease a 3_qt.baking dish w_thbutter, Mix together milk, eggs:,sugar, vanilla and salt_Stir
in rice and raisins m_dpour into baking disk B_e uncovered in Convection Mode a 3(X)<'F,
for i !Ahotn:sor until _L stiff:ragmixture afterfill _. hour of baking. Serve hot or chilled.
Makes 6 servings.
GRANOLA
2½ cups old fasNoned oats, ½ cup firmly packed
uncooked
_/2¢up shredded coconut _A cup sesame seed
m/!icup chopped walnuts _A cup margarine, melmd
or pecans ½ cup raisins
N 3-quarl mixing bowl mix first 5 ingredients. Stir in melted mar garine until thoroughb'
m_xe& Spread evenly in oven drip m_y. Bake in Conveetioo Mode at 300°F, stimng every 5
minutes, for 20 minutes or until browned and crisp. Remove from oven. Stir in raisins. Con_
_fore storh_g in ai>tig_t contaiuer_ Serve as a cereal with milk ordry as a a_ack. Makes
about 1 pound,
EGG CUSTARD
3 eggs :_'_teaspoon vanilla
3 tablespc_ons sugar Dash salt
2 cups milk Nutmeg
In 3-quart mixing bowl beat eggs wi0_ sugar _mtil thick a)d light colored, about I minute.,
Add milk, vamlia and salt; beat only until Nended. Nyar into 6 _a_roof, lightIy greased
custard cups Sprinkle nutmeg on top. Nace custard cups in a 13 x 9 x 2oineh baking pan
N1] baking pan with wamr until water canines hNfway up side of custard cups Bake in
Convection M_e a 3{_F lbr I hour or until _t M_es 6 servings.
CREAM PUFFS
_/acup water _/__Lspoon salt
!_ cup hn_teror margarine 2 eggs
½ ct_pall purpose flour
Preheat in Convection Mode m 325°F tbr 5 minums, h_2-qua_ _uccpan over mcdimn l_ea,
hen water and butter to boiling. With spoo_, quickly stir :inflour and salt an{iibail tk_rmsand
teaw:s side of pan. Remove from heat. Beat in I egg with spoon until well blended; rapes
with remaining egg. Drop 8 rounded mblespoonfifls batter o_to grea_d baking O,eeL Bake
aN:mr25 ruinn_esor until golden brown. Coo/c_m_ple_ely.Cu_off raps Fill with ice cream
or pudding; sprinMe wifl_confectioners sugar if desired. Makes 8 cream puffs
34
ACCESSORIES ..............................13
BROILING CHART ...................... 15
CL INSTRUCTIONS ...... 13
CONTENTS .....................................3
COOKING INSTRUCTIONS .........9
Baking _ps ...................................... 10
Broiling Mc_de C_)king ....................:12
Broiling Tips ..................... .............. 12
Convection Mode Cooking ................ 9
Roasting Tips ........................................11
IMPORTANT SAE}_GUARDS ....... 2
INTRODUCTION i.......................... 4
RECIPES .......................................19
Cheese Pinwheels ...............................20
Cheese %_afers.................................20
Chicken Pufils ...................................... 2i
_:en{al Chicke_ Kabobs .................20
Rumaki ...........................................20
Breads
B_ana Nat Bre_J ............................. 27
B!uebemi Mulfins ............................ 28
Coffee Loaf ......................................... 27
No-Kne_ Herb Broad ........................ 27
Rye Broad .......................................... 28
White Bread .................................... 28
Desserts
Cream _t_ ........................................ 34
Egg Custard .....................................34
Fadgy Brownies .................................32
Granola ...............................................34
Rice Pudding ......................................34
Cakes
Carrot Nut Cake ................................. 30
Cheesecake ........................................29
Chocolate, Chocolate Cake .................29
Jelty Roll...............................................30
Pound Cake Deluxe .............................29
Yellow Cake ........................................30
Cookies
Butter Nut Cookies ...................... 3I
Chocolate Chip Cookies ................. 3I
Chocolate_Covered
Meringue Cookies ...........................31
.Oatmed RaNt Caf_des ...................32
Peanut But_J Cookies ................... 31
_es
Apple Pie ........................................ 33
l_emon Meringue ...............................33
Pecan Pie ..........................................32
Pumpkin Custard ...............................33
Main Dishes
)@ricot Oven Ribs .........................22
Baked Macaroni and Cheese ............ 24
Chee_ _d Ton*into Lasagna ..........23
Cheese SouNe ................................... 25
Duckling with ()range Stuffing ........ 23
Nank Steak Continental ..................21
Ham in Burgundy Wine Glaze .......... 22
_mon Fish Fillets ...........................23
OM Fashion_ Meat la.>af................. 22
Oven Fried CNcken ..........................22
Pizza ...............................................24
Pot Roast ..............................................21
Quiche Imrraine ................................25
Salt & Pepper Pork Roast. ................. 2I
Side Dishes
Broil_ Tomaoes ..............................26
Oven Rice Pilaf........................... 26
Twice Baked Potatoes.................... 26
REPLACEMENT PARTS ..............13
ROASTING CHART ......................14
TROUBLE SHOOTING
INSTRUCTIONS ....................... 16-17
USE & CARE INSTR S
How the Oven Works ...................... 5
Understanding the Pmqs ...................6.8
WARRANTY. .................................18
35
To Next Page
Loading...