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Cream together butter and sugar, add eggs,
water, vanilla and salt and beat well. Add flour,
a little at a time, mixing well. Cover and chill
dough for at least an hour, longer is better.
Take half the dough (the other half keep chilled
and roll out on floured surface to 1/8" thick.
Cut the dough with your favorite cookie cutter,
dipping cutter into flour to prevent sticking.
Place cookies on ungreased pans. Brush tops
with egg white and lightly sprinkle with sugar.
Bake at 320 degrees F for 10-12 minutes or
until cookies are golden. Yield 4 dozen.
Combine all dry ingredients and sift into mixing
bowl. Add butter and cut into flour with a knife
or pastry blade. Knead dough about three
minutes and roll out into a circle about 1/2"
thick. Cut biscuits to the desired size, dip each
one into melted butter and arrange on
parchment paper covered shelf. Bake at 350
degrees F for 12-15 minutes or until lightly
brown on the bottom.
Preheat oven to 375 degrees F. Place scrubbed
potatoes on shelves. Bake about 45 minutes
at 375 degrees F. (Time will depend on size
and quantity of potatoes.)
Preheat oven to 325 degrees F. Combine first
three ingredients in casserole dish. Top
casserole with buttered crumbs. Bake at 325
degrees F for 25-30 minutes or until top is
browned.
Preheat oven to 325 degrees F. Layer cooked
macaroni in a baking dish alternately with
shredded cheddar cheese.
Combine next five ingredients, pour over layered
macaroni. Bake at 325 degrees for 25-30
minutes.
RECIPES FOR BAKING - continued
Butter Cookies
1 Cup Unsalted Butter or Margarine
3/4 Cup Sugar
2 Eggs
1 Tbsp Water
1 Tsp Vanilla
1/8 Tsp Salt
3-1/2 Cups All Purpose Flour
1 Egg White Slightly Beaten
Buttermilk Biscuits
2 Cups Sifted, All Purpose Flour
2-1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Baking Soda
1/3 Cup Butter
3/4 Cup Buttermilk
Baked Potatoes
Tuna Noodle Casserole
2 Cups Cooked Noodles
1 Drained Can of Tuna Fish
1 Cup of Condensed Mushroom Soup
(Season soup with dry sherry or curry
powder and 1/4 cup chopped parsley)
1/2 Cup Buttered Corn Flake Crumbs
or Buttered Bread Crumbs
Baked Macaroni and Cheese
Cook 4 Ounces (1 Cup) Macaroni
1 Cup Shredded Cheddar Cheese
2 Eggs
2/3 Cups Milk
1/4 Tsp Salt
1 Tablespoon Grated Onion
1/4 Tsp Paprika
8
5
Temperature knob can
be set for temperatures
between 175
0
and 500
0
F.
Light indicates the
elements are heating up.
Light goes out when set
temperature is attained.
· Continuous on turn knob LEFT to On position (the symbol.)
Unit will remain on until knob is turned back to Off (0).
· Timer Turn knob to select cooking times up to 120 minutes.
Timer will automatically turn oven off at completion of time.
Figure 2
6. This model is equipped with a powerful fan to move large quantities of air,
giving you optimum convection heat. When oven is in operation, you will
hear the noise of the fans motor. This is normal.
INSTALLATION INSTRUCTIONS
1. Plug unit into a grounded, 3-prong,120 volts/60hz outlet. Be sure you have
at least 12.5 amps available for this oven on your circuit.
2. When positioning oven on counter, be sure the oven has a minimum of 4
of air space on the top and 2 all sides. See Important Safeguards on Page
2 for additional guidelines.
OPERATING GUIDELINES
These convection ovens can be automatically controlled by the use of the
temperature knob and the timer/on knob. (See Figure 2.)
1. ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES.
2. Shelf positions - This model has 3 shelves. When cooking larger volume
foods, it may not be appropriate to use all the shelves. Use the shelf positions
that best center the food in the oven. You may use a sheet pan as a drip tray
on the bottom of the oven.
3. Warming - Set temperatures around 175
0
F.
2. Reheating - If food is frozen, cook longer at lower temperatures. This will
ensure that food is heated evenly and prevent food fillings from being served
too hot. For proper food safety, be sure that internal temperature of reheated
food reaches at least 165
0
F.
3. For even cooking - Always space food evenly on your cooking pans, space
pans evenly in the oven, and leave space between shelves for proper air
circulation. This oven can handle up to three standard 1/4 size commercial
shee
t
pans at once without rotation. They also handle up to two 1/2 size,
2-1/2
deep commercial steam table pans.
4. When preparing meat - Always put a sheet pan on the bottom of the
oven cavity to catch any drips.
5. DO NOT cover any part of the oven or a sheet pan used as a drip tray with
aluminum foil, which may cause oven to overheat, or may get caught in fan.
2 position control knob