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26.
27.
Convection Oven-Baker Use and Care Guide
Slow Cook
SPAGHETTI SAUCE WITH MEATBALLS
Sauce
1 small onion chopped
3 cloves garlic, chopped
1 tablespoon oil
30 oz. italian style stewed tomatoes
30 oz. italian style tomato sauce
1/2 cup basil leaves
1/2 tablespoon oregano
1 teaspoon thyme
1/4 cup sugar
1/4 teaspoon crushed red pepper
1 bay leaf
salt and pepper
1/2 mushroom, sliced
Heat oil in a skillet over medium heat. Add onion and garlic; cook until
tender. Add the remaining sauce ingredients. Remove from heat and
pour into a 3 quart ceramic casserole dish. Thoroughly combine meatball
ingredients and form into 1 inch balls. Roll meatballs in flour. Heat oil in
large skillet over medium heat and brown meatballs. Add the meatballs
to the sauce. Place on wire shelf in center of Oven. Turn to the Slow Cook
function and bake for 8 -10 hours or until meatballs are at least 160˚ F. Serve
over cooked spaghetti or homemade pasta.
Yield 6-8 Servings
CHILI
1 pound lean ground beef
1 medium onion, chopped
1 15 ounce can Hunt’s Ready Tomato Sauce®-
Special Chunky Style
1 15 ounce can Tomatoes, garlic style
1 15 ounce can chili beans
1 tablespoon chili powder
2 tablespoons dill pickle juice
Saute ground beef and onion; drain. Combine with other ingredients in
a ceramic 3 quart casserole dish. Place on wire shelf in center of oven.
Turn to the Slow Cook function and bake for 6-8 hours.
Meatballs
1 small onion, chopped
1 clove garlic, chopped
1 lb. Italian sausage
1 egg
salt and pepper
1/2 cup bread crumbs
1 oz. Parmesan or Romano
cheese, grated
Coating
1/3 cup flour
1/3 cup oil
HONEY PINEAPPLE PORK ROAST
1 3-4 pound boneless pork roast
Marinade
1/4 cup tamari or light soy sauce
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned (packed in juice) crushed pineapple
2 tablespoons honey
2 tablespoons finely chopped ginger
2 cloves finely chopped garlic
Place a 3-4 lb. boneless, trimmed and tied pork roast in marinade for
4 hours in the refrigerator. Place on Rotisserie Bar and insert into oven.
Select Rotisserie/Broil and set temperature to 325˚ F. Rotisserie for
1- 1 1/2 hours or until the pork is at least 160 ˚ F.
Yields 10-12 Servings.
DELI ROTISSERIE CHICKEN
1 5 pound whole roasting chicken
1 teaspoon salt
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
Remove the giblets from the chicken and discard. Wash the cavity well and
dry with paper towels. Tie the chicken wings and legs with cooking string.
Combine all the spices in a small bowl and mix well. Rub thoroughly into
the skin of the chicken, pressing gently. Cover the chicken and refrigerate
overnight. Prepare Rotisserie Bar Assembly. Place on Rotisserie Bar and
insert into oven. Select Rotisserie/Broil and set temperature to 375˚ F.
Turn Rotisserie switch to ON position. Rotisserie for 1-1 1/2 hours or until
the thigh is at least 180˚ F.
Yields 4 Servings.