valutazioni - , GPA:
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Produttore : Black & Decker
File Size : 258.41 kb
File Nome : CTO9500376.pdf
Lingua di insegnamento: 
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Facilità d'uso
When the Oven reaches the set temperature, 2 beeps will sound. 4. Open the Oven door and place pan containing food on Slide Rack. Close the door and press the Timer Set button. Note: The fan will stop when the door is opened and will restart when the Oven door is closed. Care and Cleaning IMPORTANT: Before cleaning any part, be sure the Oven is off, unplugged, and cool. Always dry parts thoroughly before using Oven after cleaning. 1. Clean the Glass Door with a nylon pad and sudsy water. Do not use a spray glass cleaner. 2. To remove the Slide Rack, open the door, pull the rack forward and out. Wash the Slide Rack in hot, sudsy water or in a dishwasher. To remove stubborn spots, use a polyester or nylon pad. To replace the Slide Rack, open the door completely and slide the Rack into the rack support grooves of the interior of the Oven and close the door. 3. Wash the Bake Pan and Broil Rack in hot, sudsy water or in dishwasher. To minimize scratching, use a polyester or nylon pad. Crumb Tray Grasp the handle at the front of the Oven and pull out the Crumb Tray. Dispose of crumbs and wash the Tray in hot, sudsy water. Remove stubborn spots with a nylon mesh pad. Be sure to dry thoroughly before slipping the Tray back into the Oven. Nonstick Coating 1. Unplug the Oven and allow it to cool, then wipe with a soapy sponge or nylon pad after each use. 2. Do not use a chemical oven cleaner. Do not use any abrasive cleansers or scouring pads as they may harm the coating. Dry with paper towel or soft cloth. Exterior The ThermaGuard™ top & sides won’t burn your hand if accidentally touched. However, allow the oven to cool completely before cleaning. Wipe the exterior with sponge and dry with paper towel or soft cloth. Cooking Containers 1. The inside dimensions of this Oven are 10.3" x 4.9" x 14.25" (26 cm size allows for many different types of baking containers. Keep the oven in mind when purchasing cooking containers. 2. Metal, ovenproof glass without lids, or ceramic bakeware Follow manufacturer’s instructions. Be sure the top edge of the container (2.54 cm) away from upper heating elements. 3. Some frozen foods are packaged in containers Check package instructions. If there are any container, contact the food manufacturer. 4. Some items which should never be • Glass lids on glass or metal bakeware. careful that it does not touch • Air-tight packages such as sealed • Plastic wrapping or paperboard 6 CTO95OOPub179001-02 3/12/03 11:39 AM Page 8 • Containers larger than those recommended. • Containers with warnings against use in range-type or toaster ovens. Recipes Spiced-Up Burgers 1/2 cup catsup 1/4 teaspoon cinnamon 1 small onion, chopped 1/4 teaspoon nutmeg 2 cloves garlic, minced 3-1/2 pounds (1.58 kg) lean ground beef 2 tablespoons molasses 1/2 (.22 kg) pound bacon, cooked 1-1/2 tablespoons Worcestershire sauce and crumbled 1 teaspoon salt Lettuce and tomato slices Rolls 1. In large mixing bowl, combine catsup, onion, garlic, molasses, Worcestershire sauce, salt, cinnamon, and nutmeg. Mix thoroughly. 2. Add meat and bacon. Mix thoroughly. Then shape into 12 oval shaped burgers. 3. Position half the burgers on broil rack. Broil burgers about 25 minutes, turning halfway through. Repeat with remaining burgers. 4. Serve with lettuce and tomato slices on fresh rolls. Makes: 12 burgers. Vegetable-Walnut Stuffed Sole 1/2 tablespoon olive oil 1 medium stalk celery, chopped 1/2 cup parsley leaves, finely chopped 3 green onions, chopped 1/4 cup dill weed, chopped 6 sole fillets (about 2 pounds total) 1/2 cup walnut halves, toasted and chopped 2 lemons, cut into wedges 14 mushrooms, chopped 1. Heat olive oil in 10-inch (25 cm), nonstick skillet. 2. Reserve 1 tablespoon each chopped parsley and dill weed for garnish. 3. Add remaining herbs to skillet, along with walnuts, mushrooms, celery, and green onions. Stir to mix, and saute until lightly browned. 4. Using half the lemon wedges, drizzle sole with lemon juice. Divide filling skin side of sole fillets, spreading it evenly along each fillet. Roll up carefully place in baking dish. 5. Squeeze additional lemon juice over sole, and top with reserved 6. Bake in preheated 350°F (177°C) Oven. 7. Bake for 25 – 30 minutes, or until fish flakes easily when Transfer to platter for serving, and garnish with reserved herbs, additional dill weed, if desired. Makes: 6 servings. Chocolate Pecan Pie 1 freshly prepared, unbaked pie crust 1/2 cup all-purpose flour in deep 9" (23 cm) pie plate Pinch salt 1/2 cup butter 1-1/4 teaspoons vanilla 3 tablespoons cocoa 1 can (5 ounce/148 ml) evaporated 3/4 cup hot water 1-1/2 cups pecan halves 2 cups sugar 1. Using convection setting, (177°C). 7 2. In medium saucepan, melt butter. Remove from heat. Add cocoa and stir until dissolved. Add hot water and stir again. 3. With wire whisk, blend in sugar, flour, salt, vanilla and evaporated milk. 4. Stir until batter is smooth. Mix in pecans and pour into pie crust (batter will be thin). 5. Bake on con...