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Cheese Cake
1-1/2 Lbs Cream Cheese
1-1/4 Cups Sugar
5 Eggs
1 Tsp Vanilla
1-2-3-4 Cake
1 Cup Butter
2 Cups Sugar
2 3/4 Cup All Purpose Flour
3 Tsp Baking Powder
1 Cup Milk
1 1/2 TspVanilla
4 Eggs
NOTE: You can adapt your own favorite recipes or use prepackaged cake mixes.
Chocolate Chip Cookies
3/4 Cup Butter
3/4 Cup White Sugar
3/4 Cup Brown Sugar
1 Egg
1 Tsp Vanilla
3 Tbsp Milk
2 1/2 Cup Sifted Flour
1 /4 Tsp Salt
12 Oz. Semisweet Chocolate Pieces
NOTE: You can try your favorite recipe using these basic baking instructions.
RECIPES FOR BAKING
Generously grease bottom and sides of 8"x8"x
2" pan or 9" spring form pan. Generously sprinkle
the sides and bottom of baking pan with 1/2 cup
of graham cracker crumbs, cornflake crumbs, or
your favorite cookie crushed into crumbs, and
set aside.
Beat cream cheese until soft and light, adding
sugar 1/4 cup at a time. Continue to beat, adding
eggs, one at a time, and then vanilla.
Preheat oven to 325 degrees F and bake for
about 30-35 minutes.
Butter and flour two 9" baking pans.
Cream butter and sugar until light and fluffy. Add
eggs one at a time, beating after each addition.
Sift flour, baking powder and salt together.
Combine milk and vanilla. Add dry ingredients
and milk alternatively to the egg batter mixture.
Pour into prepared bake pans.
Preheat oven to 325 degrees F, and then bake
35-40 minutes.
Cream butter and sugar together. Beat in eggs,
vanilla and salt. Sift dry ingredients together and
add to the batter, stirring with each addition.
Stir in chocolate pieces. Drop a full teaspoon of
batter for each cookie on very lightly greased
cookie sheet. Preheat oven to 300 degrees F,
then bake 8-12 minutes.
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CONVECTION OVEN RECIPE CONVERSION GUIDELINES
Cooking is not an exact science, due to many variables such as size and quantity
of food, temperature of food when first put in the oven, etc. Here are general
guidelines for converting conventional recipes for use in a convection oven.
Option one: Bake at the same temperature that the conventional recipe
recommends, but for less time.
Option two: Bake for the amount of time that the conventional recipe calls
for, but reduce the temperature of the oven by about 25 degrees F. This is the
best option for batter -type items such as muffins and cakes,
Option three: (Best) Bake for a little less time than the conventional recipe
calls for, and also reduce the temperature of the oven.
CONVECTION COOKING TIPS
1. If your original conventional recipe baking time is less than 15 minutes, keep
the original baking time but reduce the temperature by 25-30 degrees F.
2. As with any recipe, check the food about 5-10 minutes before the expected
finish time, due to variables such as the temperature of the food when first
placed in the oven, quantity of food in the oven, your preferred level of
doneness, etc.
3. The more food in the oven at one time, the longer the cooking time.
4. Some folks recommend preheating any oven at 50 degrees F above the
desired temperature, then turning the temperature control down to the desired
temperature once you put the food in and close the door. This is because an
oven can lose one degree per second that the door is open. The average
loss is about 50 seconds.
5. For best results, leave about an inch around the perimeter of the oven interior
for air to circulate.
6. The choice of when to use a convection oven and when to use a conventional
oven with radiant heat usually depends on the cooking container rather than
the food. The whole point of convection cooking is to have the heat circulating
around the food. Casserole lids and high-sided cooking pans block the heat
from circulating around the food and prevent the oven from cooking efficiently.
A few rules of thumb for best results:
l Cookie sheets use convection oven
l Shallow pans (inch sides or so) use convection oven
l Anything covered (including roasting bags) use conventional oven
l Deep roasting pans use conventional oven (Exception : In a convection
oven, you can roast meats like turkey, beef or lamb in roasting pans
that have inch-and-a-half-high sides if you elevate the meat on a rack,
which you should probably do anyway. Or else, use the Roastisserie!)
7. If items such as cakes with runny batter, muffins, or cookies are baking
unevenly, it is generally because the baking temperature is too high or the
oven was not preheated long enough before baking.
CLEANING & MAINTENANCE INSTRUCTIONS
1. ALWAYS UNPLUG UNIT AND ALLOW TO COOL BEFORE CLEANING.
2. The interior and exterior of the oven are stainless steel and can be cleaned
easily with any cleaner recommended for stainless steel. DO NOT USE ANY
ABRASIVE PRODUCTS.
3. The door can be removed for cleaning. (Page 3 has disassembly instructions.)
4. The shelves and sheet pan may be washed in hot sudsy water or in your
dishwasher.