Maximatic Oven RO 2002 User Manual

Warranty:  
LIMITED WARRANTY* ONE (1) YEAR:  
Your MAXI-MATIC small kitchen appliance is built with precision, inspected and tested  
before leaving our factory. It is warranted, to the original purchaser, to be free from  
any manufacturing defects under normal use and conditions for one (1) year, cord  
excluded. During that period, should the appliance fail to operate properly, return the  
appliance with your sales receipt to the store where purchased. This warranty gives  
you special legal rights and you may also have other rights to which you are entitled,  
which may vary from state to state. If you use your appliance for household use and  
according to instructions, it should give you years of satisfactory service.  
Toaster Oven / Broiler  
with Rotisserie, Grill & Griddle and Steamer  
This limited warranty covers appliances purchased and used within the  
surrounding United States and does NOT cover:  
- Damages caused from improper usage or installation of appliance.  
- Damages caused from shipping.  
- Defects other than manufacturing defects.  
- Breakage caused by misuse, abuse, accident, alteration, lack of proper care and  
maintenance, or incorrect current or voltage.  
- The loss or missing parts of the appliance. Parts will need to be purchase  
separately.  
- Damage from service by other than an authorized dealer or service center.  
- Anytransportation and shipping charges.  
RETURNS: Any return of defective merchandise to the manufacturer must be processed  
accordingly by contacting customer service first to obtain RA # (Return Authorization Number).  
We will not accept any returns of merchandise without an applicable RA #.  
*One Year Warranty valid only in the United States, excluding Alaska, Hawaii, and Puerto Rico.  
For international warranty, please contact the local distributor.  
**Any instructions or policy included in this manual may subject to change at any time.  
Model RO-2002  
Model RO-2002  
MAXI-MATIC® Toaster Oven Broiler  
With Rotisserie, Grill & Griddle and Steamer  
Distributed by: MAXI-MATIC® , USA  
18401 E. Arenth Ave. City of Industry, CA 91748  
Customer Service Department: (626) 912-9877 Ext. 116/120 MON-FRI 9am-5pm PCT  
INSTRUCTION MANUAL & RECIPES  
Before operating your oven toaster, please read all instructions carefully and keep for future reference.  
Or visit our website: www.maxi-matic.com  
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USING YOUR OVEN..  
ROASTING  
BROILING & BROWNING  
Roast wonderful cuts of meat to perfection such as chicken, turkey, beef, pork, ham,  
lamb and even vegetables. Your new oven can cook up to 6-8 pounds of your  
favorite meals. Please follow the directions below on how to roast using your new  
toaster oven.  
Before using your oven’s broiling feature, preheat the oven for 5 minutes on MAX  
temperature setting for best results. Trim any excess fats from meat and dry off any  
moisture that may be on the food. Please follow the directions below on how to use  
your new toaster oven broiler.  
OPERATION:  
1) Place the desired food into the Roasting Tray.  
OPERATION:  
1) Set the Thermostat Control to MAX temperature.  
2) Set the Heat Selection Switch to UP.  
2) Place the Roasting Tray into the oven at the lowest position making sure the tops  
of the food is at least two inches away from the ceiling heat element of the oven.  
3) Set the Thermostat Control to desired temperature.  
4) Set the Heat Selection Switch to ALL.  
5) Set the Timer Switch to desired time. (For foods that need over 60 minutes of  
cooking time, the Timer may need to be reset after the first 60 minutes.)  
1) To remove the Roasting Tray from the oven, first make sure the oven is set to  
OFF. It is recommended to unplug the unit, but it is not necessary.  
6) Use the Tray Removal Clip and position the top two clasps above the Roasting  
Tray, then hook the bottom of the clasp underneath the tray. It should catch and  
simply slide out. (See Figure 1.)  
3) Let oven preheat for approximately 15 minutes.  
4) Place desired food onto the Grilling Rack or the Roasting Tray.  
5) Brush food with desired sauces, oils or marinades if you wish.  
6) Slide the Grilling Rack or the Bake Tray into the highest position making sure the  
tops of the food is at leas t two inches away from the ceiling heat element of the  
oven. (You can place rack or tray in the middle position if desired.)  
7) Set Timer Switch to desired time. For foods that need over 60 minutes of  
cooking time, the Timer may need to be reset after the first 60 minutes.)  
8) When cooking cycle is complete, make sure the oven is set to OFF. It is  
recommended to unplug the unit, but it is not necessary.  
9) Remove the rack or tray from the oven.  
7) Slowly pull out the Roasting Tray and set on a heat resistant  
surface.  
8) Remove food from tray and serve.  
10) Set onto a heat resistant surface.  
11) Remove food from rack or tray and serve.  
BROILING CHART*  
ROASTING CHART*  
FOOD  
WEIGHT/THICKNESS  
DONENESS  
TIME  
TEMP (F°) OF  
TEMP  
(F°)  
FOOD  
Beef**  
- Eye of Round  
- Standing Rib  
- Top Round  
Roast  
WEIGHT  
TIME  
FINISHED  
ROAST  
Beef  
- Porterhouse/Sirloin  
- London Broil  
- Rib Eye  
1 Inch Thickness  
1 Inch Thickness  
1 Inch Thickness  
8 Ounces  
Medium  
Medium  
Medium  
Medium  
15 – 20 MIN  
15 – 20 MIN  
15 – 20 MIN  
20 – 25 MIN  
325°F  
325°F  
375°F  
150°F - 160°F  
150°F - 160°F  
150°F - 160°F  
3 – 5 lbs.  
4 lbs.  
3 ½ lbs.  
1:30 – 2:00  
2:25 – 3:00  
2:00  
- Hamburger  
Pork  
- Chops  
- Ribs  
Chicken Breast  
Fish  
- Fillets**  
- Steak  
¾ Inch Thickness  
1 Rack  
1 Inch Thickness  
Well  
Well  
Well  
20 – 25 MIN  
25 MIN  
30 – 40 MIN  
Pork  
- Loin (Boneless)  
- Loin (W/ Bone)  
- Ham  
Chicken (Whole)  
Cornish Hens  
Turkey (Breast)  
Vegetables  
325°F  
325°F  
325°F  
350°F  
350°F  
350°F  
300°F  
3 – 5 lbs.  
3 – 5 lbs.  
5 – 7 lbs.  
3 – 5 lbs.  
1 – 1½ lbs.  
6 – 8 lbs.  
N/A  
2:30 – 3:00  
2:30 – 3:00  
1:50 – 2:25  
1:25 – 1:50  
1:00 – 1:25  
2:00 – 2:30  
0:25 – 0:35  
170°F  
170°F  
140°F  
190°F  
190°F  
½ Inch Thickness  
1 Inch Thickness  
Well  
Well  
10 – 15 MIN  
18 – 20 MIN  
*All cooking times and temperature provided are approximate and are only for your  
reference.  
**Fish fillets are delicate when cooking. It is recommended to use the Roasting Tray  
when cooking fish fillets to keep from the fillet from breaking up when handling. Turn  
fillet once carefully midway through broiling cycle.  
190°F  
N/A  
*All cooking times and temperature provided are approximate and are only for your  
reference.  
**Cooking times for beef are for medium doneness. For rare, subtract approximately  
15 minutes from the cooking time. For well done, add approximately 15 minutes to  
the cooking time.  
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ROTISSERIE CHART*  
ROTISSERIE  
FOOD  
Chicken  
Pork Roast  
Roast Beef**  
Cornish Hens  
Smoked Ham  
WEIGHT  
TEMPERATURE  
MAX  
TIME  
Cook mouth watering foods on the rotisserie for healthy meals. Reduce the amount  
of fat, grease and oils. It is recommended that when using the rotisserie, that you do  
not exceed 6 lbs. Season your food with your favorite herbs, marinades or baste for a  
terrific meal that’s low in fat and high in taste.  
4 – 5 lbs.  
4 – 5 lbs.  
3 – 4 lbs.  
1 ½ lbs.  
1 HR 30 MIN  
1 HR 45 MIN  
1 HR 30 MIN  
1 HR  
MAX  
MAX  
MAX  
OPERATION:  
4 – 5 lbs.  
MAX  
1 HR 45 MIN  
2 HR 30 MIN  
1) Prepare your desired food to be cooked on the rotisserie such as marinating it,  
brushed with your favorite sauces or flavored with herbs.  
- It is recommended that if cooking a whole chicken or Cornish hens, to  
secure the wings and the drumsticks w/ food ties to keep them from dangling  
or moving around during the rotisserie cooking cycle.  
2) Take the rotisserie spit and secure one fork to spit rod at position towards the  
blunt end of the spit making sure it’s locked in the groove of the spit rod. This will  
keep the fork from moving.  
Veal Roast  
(Boneless)  
4 – 5 lbs.  
MAX  
*All cooking times and temperature provided are approximate and are only for your  
reference.  
** Cooking times for beef are for medium doneness. For rare, subtract approximately  
15 minutes from the cooking time. For well done, add approximately 15 minutes to  
the cooking time.  
- To secure the forks, simply tighten w/ the “fly screw” into the holes provided  
and tighten against the spit rod. To remove, simply unscrew the “fly screw”  
in the opposite direction and remove. Be sure to keep these parts clean  
after each use.  
BAKING  
Baking in your new MAXI-MATIC Toaster Oven/Broiler will cover a wide range of  
baked pastry such as cookies, pies, brownies, cakes and much more. Any bake ware  
ranging from cookie sheets, bunt cake pans, muffin racks, pie plates square pans, etc.  
can be used inside the oven to meet all your baking needs. Any of these bake ware  
with measurements below 12” x 8 ½“can fit into the oven and rest on the Grilling Rack  
for stability. It is not recommended to use plastic or glass containers in the oven.  
Note: When positioning bake ware inside the oven, make sure to always slide the  
Grilling Rack into the lowest or middle positions in the oven and set your bake ware  
onto the Tray.  
3) Spear your food onto the spit rod from the pointed end and push food towards  
the first fork. Spike the fork into the food and make s ure it’s secure.  
4) Take the second fork and slide onto the spit rod.  
5) Pierce the fork into the food and tighten with  
“fly screw”.  
6) Take entire assembly and place into the oven.  
Making sure the blunt “wheel end” of the spit rod is  
facing the right hand side.  
7) Gently insert the pointed end into the insertion hole  
provided on the left hand side of the oven. Then  
OPERATION:  
1) Preheat the oven as directed in recipe or in the Pre heating section below.  
2) Insert grilling rack to lowest position in the oven.  
3) Place item to be baked onto the rack.  
4) Set temperature setting to temperature indicated in the recipe.  
5) Set the Heat Selection to DOWN.  
rest the blunt “wheel end” onto the spoke provided  
on the right hand side of the oven.  
8) Insert Roasting tray to the lowest slot in the oven to catch any oils or grease that  
will drip down. This will prevent the drippings from burning on the heating  
element.  
9) Set the thermostat control to 350° - MAX temperature.  
10) Set the Heat Selection switch to UP. Make sure that the bottom elements are  
never on or thismay cause any grease or oils to get burned onto the element.  
11) Set Timer to desired time.  
6) Set Timer switch to desired time.  
7) When cooking cycle is complete, make sure the oven is set to OFF. It is  
recommended to unplug the unit, but it is not necessary.  
8) Remove the item, let cool and serve.  
12) Switch the Rotisserie Switch to ON ( - ).  
13) When cooking cycle is complete, make sure the oven is set to OFF. It is  
recommended to unplug the unit, but it is not necessary.  
Always follow package or recipe instructions for baking time and the temperature.  
14) Remove the rotisserie assembly by using the Rotisserie Spit & Fork Removal  
Tongs by sliding it underneath the spit rods. Lift up gently away from the spoke  
and the insertion hole. Pull out of the oven and place onto cutting board or a  
clean surface.  
15) Loosen the fork closest to the pointed end of the spit by unscrewing the “fly  
screw”. Slide food off of the spit. TIP: Do not unscrew the fork by the blunt  
end of the wheel. Keeping it on will help in removing the food easier.  
16) Remove food entirely and serve.  
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GRILL & GRIDDLE  
TOASTING  
The grill & griddle located right on top of the oven is a wonderfully convenient way to cook  
a variety of delicious foods without having to use many pots or pans. Food can be kept  
warm for up to 30min. while the oven is on and in use; it’s ideal for making bacon and eggs,  
pancakes, hamburgers, hot dogs, steaks, fish, chicken breasts and even grilled cheese  
sandwiches.  
Toasting in the oven is quite simple. You can toast regular slices of bread or also  
brown biscuits or bread rolls.  
OPERATION:  
1) Place the Grilling Rack into the center position in the oven.  
2) Set the thermostat setting to approximately 350°.  
WARNING: Never use the Grill & Griddle when the oven is stored beneath a cabinet  
overhang. Use caution.  
3) Set the heat selection switch to ALL.  
4) Place the bread onto the grilling rack and set the timer to 5 minutes.  
OPERATION:  
1) When not cooking inside the oven at the same time, simply slide out the Crumb Tray  
from the bottom of the oven and slide it into the top slot in the oven right below the  
Top Heating element. This will prevent the interior of the oven from heating up too  
high.  
2) While using the oven, let the Grill or the Griddle heat up for approximately 5 minutes  
before cooking on it.  
Note: When setting the timer for such a short period of time, the timer may need to  
be turned to approximately 15 minutes first until the light comes on, then switch the  
timer back to 5 minutes.  
5) When bread is toasted to your desired coloring, simply shut the oven off by  
turning the Timer to 0 (zero). Use caution when removing the bread from  
the oven.  
6) When cooking cycle is complete, make sure the oven is set to OFF. It is  
recommended to unplug the unit, but it is not necessary.  
3) Set desired temperature and set heat selection to UP. Set Timer to desired cooking  
time.  
4) The Oven Top Dome lid can also be used to cook faster or to prevent spattering.  
5) When cooking cycle is complete, make sure the oven is set to OFF. It is  
recommended to unplug the unit, but it is not necessary.  
6) The oven can remain on still to finish cooking the meal inside if cooking inside the  
oven at the same time.  
KEEPING FOOD WARM  
There are two great ways to keep your food warm while finishing up other dishes that  
may require longer cooking times. By using the inside of the oven to keep food warm  
up to 30min. and to also keep food warm on top of the oven while still cooking inside  
it at the same time.  
7) However, ALWAYS wait until the oven is OFF and has completely cooled off to  
remove the Grill & Griddle for cleaning.  
STEAMING  
OPERATION:  
INSIDE THE OVEN –  
1) Wait until the cooking cycle has completed for your food.  
2) Set the Temperature switch to the lowest setting.  
3) The oven will remain warm and keep your food warm for up to 30min.  
Longer periods may result in drying the food out too much.  
Steam a wide variety of savory vegetables to add a delicious side dish to your meal. And  
all this right on top of the same oven that is cooking your main course all at the same time.  
Add your favorite fresh vegetables such as carrots, broccoli, green beans, corn on the cob,  
squash and many more to the Steamer area right on top of your oven and have it ready to  
eat in a matter of minutes.  
OPERATION:  
ON TOP OF THE OVEN –  
1) When not cooking inside the oven at the same time, simply slide out the Crumb Tray  
from the bottom of the oven and slide it into the top slot in the oven right below the  
Top Heating element. This will prevent the interior of the oven from heating up too  
high.  
2) Begin by pouring ¼ cup of lukewarm water into the grill & griddle area.  
3) Place the Steam / Warming Rack over the water, making sure the water does NOT  
rise up above the ventilation holes in the steamer rack.  
4) Set desired temperature and set heat selection to UP. Set Timer to desired cooking  
time.  
5) Place the desired vegetables on top of the Steamer / Warming Rack. Season with  
herbs, salt and pepper.  
6) Cover with the Oven Top Dome Lid.  
7) Vegetables steam quickly. Depending on the toughness of the vegetable. It can be  
done within 10 minutes.  
8) Remove lid CAREFULLYfor hot steam may rise up when lid is removed.  
9) Remove vegetables from the steamer rack and serve while still hot.  
10) DO NOT remove remaining water until the oven has been turned off and completely  
cooled.  
1) While the oven is cooking inside and other dishes need to be kept warm.  
2) Simply set the Steamer / Warming Rack on top of the Grill & Griddle area.  
3) DO NOT add water.  
4) Place food onto the rack, cover with lid.  
5) Food can be kept warm for up to 30 – 45 minutes.  
**Longer periods may result in drying the food out too much.  
PREHEATING  
For certain recipes, it calls for the oven to be pre-heated.  
OPERATION:  
1) Plug unit into an outlet.  
2) Set temperature setting to desired setting or as indicated in recipe.  
3) Turn heat selection to ALL.  
4) Set the timer to 15 minutes to preheat the oven.  
5) When pre-heating cycle has completed, insert food and reset the Timer.  
Note: It is recommended not to preheat the oven when using the rotisserie. The  
oven will be hot and it will be difficult to insert the rotisserie assembly.  
11) When cooking cycle is complete, make sure the oven is set to OFF. It is  
recommended to unplug the unit, but it is not necessary.  
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CLEANING YOUR OVEN..  
ALWAYS MAKE SURE THE OVEN IS UNPLUGGED AND COMPLETELY  
COOLED DOWN BEFORE CLEANING.  
If desired, you can also wipe the walls with a damp sponge or cloth with mild  
detergent to clean off any remaining residue. DO NOT USE STEEL WOOL  
SCOURING PADS OR ABRASIVE CLEANERS OR SCRAPE WALLS WITH METAL  
UTENSILS. THIS WILL CAUSE SEVERE DAMAGE TO THE COATING OF THE  
INTERIOR WALLS TO THE OVEN.  
Wash all the other accessories in hot soapy water or in a dishwasher. Wipe the glass  
door clean with a damp sponge or cloth. Wipe dry with a paper towel or cloth. Clean  
the exterior of the oven with a damp sponge and wipe dry. DO NOT USE ANY  
ABRASIVE CLEANER OR STEEL WOOL SCOURING PAD. THIS WILL RESULT IN  
DAMAGE TO THE EXTERIOR’S COATING.  
DO NOT USE ANY ABRASIVE CLEANER OR STEEL WOOL SCOURING PAD TO  
CLEAN THE ROASTING RACK. THIS WILL RESULT IN D AMAGE TO THE  
COATING OF THE ROASTING RACK.  
DRY ALL PARTS AND SURFACES THOROUGHLY PRIOR TO REPLUGGING THE  
UNIT AND USING.  
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RECIPES  
Roasts  
[For Oven Roast or Rotisserie]  
Cajun Pork Roast  
Can substitute with Beef Roasts  
These recipes can all be used by cooking the roasting rack OR by using the  
Rotisserie Spit & Fork.  
Ingredients:  
Cherry-Glazed Pork Roast  
Can substitute with Beef Roasts  
2 lbs. Boneless Single Loin Pork Roast  
2 Tbsp. Paprika  
½ Tsp. Cayenne Pepper  
2 Tsp. Oregano  
½ Tsp. Salt  
½ Tsp. Garlic Powder  
1 Tsp. Thyme  
½ Tsp. White pepper  
¼ Tsp. Nutmeg  
14 oz. Jar of cherry preserves  
¼ C Red wine vinegar  
¼ Tsp. Salt  
3 lb. Boneless pork roast  
½ Tsp. Salt  
¼ Tsp. Black pepper  
1 Tsp. Cumin  
3 Tbsp. Light corn syrup  
¼ Tsp. Ground cinnamon  
¼ Tsp. Ground cloves  
Combine all seasonings and rub mixture all over the surface of roast. Place roast into  
oven. Set heat selection according to Roasting or Rotisserie.  
Roast for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.  
3 Tbsp. Almonds, slivered toasted.  
Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and  
simmer for 2 minutes. Add the almonds and simmer for 1 minute.  
Sweet Chile Chutney Roast Beef  
Sprinkle roast with salt and pepper. Place roast into the oven.  
Set Timer for 45min. – 1 hour.  
2 ½ lb. Boneless Rib of beef.  
Set heat selection according to Roasting or Rotisserie.  
After every 15 minutes of roasting, occasionally brush on the Cherry Mixture.  
When cooking cycle is complete, turn oven off, remove roast carefully and serve hot.  
Glaze:  
3 Tbsp. Honey  
1 Tbsp. Dried chilies  
Chutney: 1 large thinly sliced apples  
2 Tbsp. Brown Sugar  
2 Tomatoes, chopped  
½ Cup Red Wine  
Pinch of Cayenne pepper  
Royal Pork Roast  
½ Cup Water  
1 Boneless pork top loin roast (3 lbs.)  
2 Tbsp. Dijon mustard.  
¾ Tsp. Ground thyme  
2 cloves garlic, thinly sliced  
1 Tsp. Red wine vinegar  
½ Tsp. Ground sage  
¾ Cup unsweetened apple juice  
1 Tbsp. Cornstarch  
Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10  
minutes until nice and thick.  
1 Cup Reduced-fat beef broth  
½ Cup apricot jam  
1 Tbsp. Sour cream  
Place roast beef into oven.  
Set heat selection according to Roasting or Rotisserie.  
Cook for ½ hour – 45 minutes.  
Cut 8 deep slits in the top of roast, insert garlic into slits.  
Brush Honey onto Roast. Let roast for another 10 minutes and brush some of  
Chutney mixture onto Roast.  
Mix mustard, vinegar, thyme, and sage in a bowl. Brush on the mixture onto the roast  
entirely.  
Place roast into the oven.  
Serve with remaining Chutney mixture.  
Set Timer for 1 hour and begin cooking.  
Set heat selection according to Roasting or Rotisserie.  
Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium -high  
heat or until jam melts. Brush jam mixture onto roast once. (Save the ¼ cup of broth  
for later use.)  
Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest of  
beef broth into mixture in a saucepan and cook over medium heat until bubbly and  
thickened.  
Serve sauce over thin slices of the pork roast.  
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RECIPES  
Chicken [For Oven Roast or Rotisserie]  
Spicy Cuban Rotisserie Chicken  
These recipes can all be used by cooking the roasting rack OR by using the  
Rotisserie Spit & Fork.  
1 large whole chicken (4 lbs.)  
1 Tsp. Salt & pepper  
1 Tsp. Ground cumin  
1 Shallot, minced  
2 Large garlic cloves  
1 Tsp. Grated Lime peel  
2 Tsp. Dried oregano  
¼ Cup fresh lime juice  
3 Tbsp. Olive Oil  
¼ Tsp. Pepper lime slices  
Minced Cilantro sprigs  
Jamaican Chicken  
½ Cup Water  
5-6 thin slices fresh ginger  
½ onion chopped.  
1 Tbsp. Pepper sauce  
½ Tsp. Ground allspice  
1 Whole chicken (4 lbs.)  
2 dried chili peppers, crumbled  
¼ cup white-wine vinegar  
1 Tsp. Dried thyme  
Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil,  
shallot, garlic, lime peel, oregano, salt, cumin and pepper together.  
Cover chicken with this mixture, make sure to coat evenly. Cover chicken and  
refrigerate overnight.  
½ Tsp. Ground Black pepper  
In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce,  
thyme, allspice and black pepper. Puree until fairly smooth.  
Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly.  
Reserve leftover mixture for later use. Cover and refrigerate overnight.  
Place chicken into oven and set heat selection according to Roasting or Rotisserie.  
Roast for 1- 1½ hour.  
At cooking time, take chicken and insert into the oven.  
Set heat selection according to Roasting or Rotisserie.  
Cook about 1- 1½ hours.  
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has  
cooled down.  
Take reserved mixture and place in a saucepan. Bring to a boil and keep warm over  
low heat.  
Serve with lime slices and cilantro sprigs.  
Sticky Roasted Chicken  
Serve mixture as the sauce with the chicken.  
4 Tsp. Salt  
2 Tsp. Paprika  
1 Tsp. Cayenne pepper  
1 Tsp. Thyme  
½ Tsp. Garlic Powder  
1 Large Whole chicken (4 lbs.)  
1 Tsp. Onion Powder  
1 Tsp. White Pepper  
½ Tsp. Black Pepper  
1 Cup Chopped Onion  
Balsamic Chicken  
1/3 Cup Olive Oil  
1 Tbsp. Dried rosemary  
1 clove garlic, minced  
1 Green bell pepper, sliced  
1 Small red onion, quartered  
1 Small eggplant cut into 1” pieces.  
1/3 Cup Balsamic Vinegar  
½ Tsp. Red pepper flakes  
1 Whole chicken (4 lbs.)  
1 Red bell pepper, sliced.  
3 Carrots cut into 1” pieces.  
Combine all the spices in a bowl. Remove giblets from chicken. Truss chicken or tie  
drumsticks in place. Rub spice mixture into chicken both inside and out. Place in  
refrigerator overnight.  
When ready to roast, stuff cavity of chicken with onions. Place chicken into the oven  
Set heat selection according to Roasting or Rotisserie.  
Cook for 1-1½ hours.  
In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes and  
garlic.  
Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.  
Reserve the mixture.  
Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has  
cooled down.  
Place chicken into oven.  
Set heat selection according to Roasting or Rotisserie.  
Roast for 1-1½ hour.  
Carve and serve.  
Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables  
in roasting basket and roast in Oven when chicken is done and removed. Cook for  
15-20 minutes or until edges brown.  
Serve together hot with chicken.  
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RECIPES  
Hams  
[For Oven Roast or Rotisserie]  
Honey Baked Ham  
1 (5 lb) boneless Ham  
These recipes can all be used by cooking the roasting rack OR by using the  
Rotisserie Spit & Fork.  
2 Cups Honey  
5 1/3 Tbsp. Cider Vinegar  
2 Tsp. Ground cinnamon  
2 Cups Brown Sugar  
2 Tsp. Nutmeg  
2 Tsp. Ground cloves  
Apple Cider Glazed Ham  
1 (3 lb - 5 lb) Boneless shank of Ham  
4 Tsp. Cornstarch  
1/8 Tsp. Cloves, ground  
1 Cup Apple Cider  
2 Tsp. Spicy Mustard  
Combine all ingredients except for the Ham and the string into a saucepan. Stir over  
medium heat until warm. Coat Ham with mixture evenly. Cover and refrigerate  
overnight.  
Place ham into oven.  
Combine 2 Tbsp. Of apple cider and cornstarch together in small bowl. In a  
saucepan, bring cornstarch mixture and rest of apple cider, mustard and cloves to a  
boil. Stir until thickened.  
Coat Ham in mixture and refrigerate overnight.  
When ready to cook, place ham into oven.  
Set heat selection according to Roasting or Rotisserie.  
Set Timer for 45 – 60 minutes or until heated through.  
Let stand for 10 minutes before carving and serve.  
Set heat selection according to Roasting or Rotisserie.  
Set Timer to 1 – 1 ½ hour. Occasionally glazing Ham with remaining apple cider  
mixture.  
Serve mixture over slices of Ham.  
Honey-Apricot Glazed Ham  
1 (8-10 lb) Smoked Ham  
1 Cup Honey  
1 (6oz) Can of Frozen Orange Juice thawed 1/3 Cup Soy Sauce  
1/3 Cup Apricot Jam  
¼ Tsp. Cloves  
½ Tsp. Nutmeg  
Mix all ingredients together except for the Ham. Coat mixture over Ham.  
Place ham into oven.  
Set heat selection according to Roasting or Rotisserie.  
Set Timer for 1 ½ - 2 hours.  
Occasionally brush remaining mixture onto Ham during cooking.  
Once Timer reaches zero, set switch to No Heat Rotation and let cool for 5 minutes.  
Slice and serve with mixture.  
Sugared Ham  
1 (8 lbs) half shank of smoked ham  
¾ Cup Port Wine  
1 Cup Packed Brown sugar  
2 Tbsp. Whole cloves  
2 Tbsp. Port Wine  
3 Tbsp. Dijon Mustard  
Score Ham in diamond pattern and stud with cloves. Marinate Ham in ¾ Cup of Port  
over night. Make sure to turn occasionally to coat thoroughly.  
Place Ham into oven  
Set heat selection according to Roasting or Rotisserie..  
Set Timer for 45 – 60 minutes.  
In small bowl, combine sugar, mustard and 2 Tbsp. of port. Mix until smooth and  
glazy.  
Once Ham been cooking for 30 – 45 minutes, brush sugar glaze onto Ham and cook  
for 15 more minutes. Let stand for 15 minutes before carving and serve.  
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RECIPES  
Chicken [For Oven Top Grill & Griddle]  
CHEDDAR STUFFED GRILLD CHICKEN BREASTS  
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be  
used with grilling INSIDE the oven as well by using the Grilling Rack.  
4
Boneless, skinless chicken breasts  
3 oz.  
Shredded cheddar cheese  
¼ Teaspoon  
Salt  
CITRUS GRILLED CHICKEN BREASTS  
¼ Teaspoon  
Pepper  
Melted butter  
6
Boneless chicken breasts  
Frozen orange juice concentrate, thawed  
Vegetable oil  
1 Tablespoon  
½ Cup  
¼ Cup  
-
-
Heat your Oven Top Grill to desired temperature  
Take chicken breasts and flatten to ¼” thick between sheets of plastic wrap.  
Sprinkle with salt and pepper.  
¼ Cup  
Lemon Juice  
Grate orange peel  
Clove garlic, chopped  
2 Tablespoons  
1
-
Spread shredded cheddar cheese over chicken breasts and roll chicken tightly,  
wrapping in the cheese. Brush chicken with melted butter.  
Cover and grill chicken for 15 minutes.  
½ Teaspoon  
Salt  
-
-
Serve with salsa, rice and beans.  
-
Mix all the ingredients except the chicken in a bowl. Using a fork, pierce chicken  
breasts a few times on both sides. Coat chicken with orange marinade and store  
with the marinade in refrigerator for 2-5 hours. Do not exceed 24 hours.  
Heat up your Oven Top Grill to desired temperature.  
Remove chicken from the marinade. Reserve the remaining marinade for later  
use.  
MAPLE WHISKEY GLAZED CHICKEN BREAST  
1 Tablespoon  
2
½ Cup  
3 Tablespoon  
1 Tablespoon  
Dried Thyme  
Boneless, skinless chicken breasts  
Pure maple syrup  
Jack Daniel’s Whiskey  
Vegetable Oil  
-
-
-
-
Cover and grill for 15-20 minutes, brushing occasionally with reserved marinade.  
Heat remaining marinade in saucepan to boiling or until thick. Serve with  
chicken.  
-
-
Rub chicken breasts with dried thyme.  
Mix the remaining ingredients in a bowl. Using a fork, pierce chicken breasts a  
few times on both sides. Coat chicken with marinade and store with the  
marinade in refrigerator for 2-5 hours. Do not exceed 24 hours.  
Heat up your Oven Top Grill to desired temperature.  
Remove chicken from the m arinade. Reserve the remaining marinade for later  
use.  
HONEY MUSTARD GRILLED CHICKEN SANDWICHES  
4
Chicken breast breasts  
¼ Cup  
Dijon mustard  
Honey  
-
-
2 Tablespoons  
¼ Tablespoons  
1 Tablespoon  
1/8 Teaspoon  
Garlic powder  
-
Cover and grill for 15-20 minutes, brushing occasionally with reserved marinade.  
Chopped oregano leaves (Fresh or dried)  
Red cayenne pepper  
Water  
APPLE HONEY GRILLED CHICKEN  
4
1/3 Cup  
1 Tablespoon  
1 Tablespoon  
1 Teaspoon  
Boneless, skinless chicken breasts  
Apple jelly  
Honey  
2 Tablespoons  
Thin slices of tomatoes  
Lettuce  
Mayonnaise  
Dijon Mustard  
Whole grain sandwich buns  
½ Teaspoon  
½ Teaspoon  
Cinnamon  
Salt  
-
Mix mustard, honey, oregano, garlic powder, red pepper and water; brush onto  
chicken breasts.  
-
-
Heat up your Oven Top Grill to desired temperature.  
Cover and grill chicken 8 to 10 minutes, brushing with mustard mixture and  
turning occasionally. Discard any remaining mustard mixture. Serve chicken on  
buns with tomato, mayonnaise and lettuce.  
-
-
Heat up your Oven Top Grill to desired temperature.  
Mix all ingredients except chicken in a small bowl. Brush chicken with sauce  
mixture  
Reserve the remaining glaze for later use.  
Cover and grill for 15-20 minutes, brushing occasionally with reserved glaze.  
Serve chicken drizzled with remaining apply honey glaze.  
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RECIPES  
Beef  
[For Oven Top Grill & Griddle]  
BALSAMIC HERB STEAKS  
4
Beef boneless top loin steaks, 1” thick. (1 pound)  
Balsamic vinegar  
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be  
used with grilling INSIDE the oven as well by using the Grilling Rack.  
½ Cup  
8
Sprigs of thyme  
8
Sprigs of rosemary  
Olive oil  
HERB STEAKS  
4
¼ Cup  
Beef boneless top loin steaks, 1” thick. (1 pound)  
¼ Cup  
Dijon Mustard  
-
Combine rosemary and thyme sprigs in a bowl. Stir in the balsamic vinegar and  
2
Cloves garlic, chopped finely  
Chopped rosemary leaves. (Fresh or dried)  
Ground pepper  
oil. Add steaks to marinade. Coat well on both sides. Cover steaks and  
marinade with plastic wrap and refrigerate up to 6 hours. Do not exceed 24  
hours.  
Heat up your Oven Top Grill to desired temperature. Remove steaks from the  
marinade. Reserve the remaining marinade for later use.  
Cover and grill steak for 5-10 minutes depending on desired doneness.  
Occasionally brush the remaining marinade onto steak while grilling.  
2 Teaspoons  
1 Teaspoon  
-
Heat up your Oven Top Grill to desired temperature. Mix the mustard, rosemary,  
pepper and garlic. Spread mixture onto both sides of the steaks.  
-
-
-
Grill steaks uncovered for 5-10 minutes depending on desired doneness.  
COWBOY T-BONE STEAKS  
4
Beef T-Bone steaks, ¾” thick  
Softened butter  
PEPPER STEAK WITH CABERNET  
6 Sirloin Steaks  
½ Tsp. Salt  
1 Tbsp. Olive Oil  
1 Cup Cabernet wine  
1 Cup Cream  
4 Tbsp. Cracked Peppercorn  
(black, green and pink)  
3 Shallots, sliced  
1 ½ Cups beef broth  
2 Tbsp. Butter  
¼ Cup  
½ Teaspoon  
1 Tablespoon  
2
Worcestershire sauce  
Dijon Mustard  
Cloves garlic, cut in halves  
Crushed black peppercorn  
4 Teaspoons  
¼ Teaspoon  
Lime juice  
-
-
Heat up your Oven Top Grill to desired temperature. Season steaks with  
peppercorn and salt.  
Salt & pepper for taste  
-
-
-
Heat up your Oven Top Grill to desired temperature. Rub garlic onto steaks.  
Press crushed peppercorn into the steaks.  
Mix the remaining ingredients except the salt and pepper. Brush thinly onto  
steaks. Set aside remaining mixture.  
Cover and grill steaks for 5-10 minutes depending on desired doneness. Serve  
with remaining butter mixture and sprinkle with salt and pepper.  
Over medium heat, in a saucepan, combine olive oil and 1 Tbsp. Butter, shallots  
and cabernet. Stir and cook until the mixture thickens slightly to a glaze. Add  
cream and reduce mixture. Mix well and keep warm. Season with salt.  
Grill steaks uncovered for 5-10 minutes depending on desired doneness.  
Occasionally brush the mixture onto steaks while grilling. Reserve remaining  
mixture and serve the steaks.  
-
TEQUILA LIME STEAKS  
2 lb.  
2 Tablespoons  
2 Tablespoons  
Beef boneless steak  
Tequila  
Vegetable oil  
½ Cup  
½ Teaspoon  
Lime juice  
Salt  
½ Teaspoon  
Ground cumin  
½ Teaspoon  
2
Cayenne pepper  
Cloves chopped garlic  
-
Mix all the ingredients except the steak in a bowl. Using a fork, pierce steak a  
few times on both sides. Coat steak with tequila marinade and store with the  
marinade in refrigerator for 6 hours. Do not exceed 24 hours.  
Heat up your Oven Top Grill to desired temperature. Remove steak from the  
marinade. Reserve the remaining marinade for later use.  
Cover and grill steak for 3-7 minutes depending on desired doneness.  
Occasionally brush the remaining marinade onto steak while grilling.  
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LEMON SAGE RED SNAPPER  
4 Red Snapper fillets (½ inch thick)  
¼ Tsp. Scallion (minced)  
3 Tbsp. Butter  
RECIPES  
Seafood  
[For Oven Top Grill & Griddle]  
½ Tsp. Salt  
1 Tsp. Sage (crumbled)  
½ Cup Chicken Broth  
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be  
used with grilling INSIDE the oven as well by using the Grilling Rack.  
-
-
Marinade fish in chicken broth for 4-5 hours or over night.  
Season fish on both sides with salt and pepper. Arrange lemon slices over fillets,  
sprinkled with scallion then top with sage. Dot with butter.  
Heat up your Oven Top Grill to desired temperature. Cover and grill for 5-10  
minutes or until fish flakes easily. Transfer fish into serving plates, spoon some  
of the chicken broth over the fish and serve right away.  
GRILLED HALIBUT WITH CAILANTRO & LIME  
2
Halibut steaks  
1 Tablespoons  
2 Tablespoons  
1
1 Teaspoon  
Pepper to taste  
Freshly chopped cilantro  
Lime juice  
Clove garlic, chopped  
Olive oil  
-
GRILLED FISH WITH MUSHROOMS  
4 Fish Fillets (Any)  
1 Tbsp. Lemon juice  
1 Tsp. Salt  
2 Tbsp. Chopped parsley  
garnish  
-
Mix all the ingredients except the halibut in a bowl. Using a fork, pierce the fish a  
few times on both sides. Coat halibut steaks with lime juice m arinade and store  
with the marinade in refrigerator for 6 hours. Do not exceed 24 hours.  
Heat up your Oven Top Grill to desired temperature. Remove steaks from the  
marinade. Reserve the remaining marinade for later use.  
Cover and grill halibut for 10-15 minutes or until fish flakes easily with a fork.  
Occasionally brush remaining marinade onto fish while grilling.  
Sprinkle with pepper and serve.  
3 Tbsp. Butter slices  
1½ Cups Chopped mushrooms  
¼ Tsp. Lemon pepper  
-
-
-
Parsley sprigs and lemon wedges for  
-
Heat up your Oven Top Grill to desired temperature. Place fish fillets onto grill.  
Sprinkle with lemon juice, salt, and lemon pepper. Grill for 5-10 minutes or until  
fish flakes easily.  
Meanwhile, combine remaining ingredients in a saucepan and sauté over low  
heat for 5 to 7 minutes.  
To serve, spoon mushroom mixture over fish. Garnish with parsley springs and  
lemon wedges.  
GRILLED SHRIMP  
2 pounds  
-
-
Jumbo shrimp  
Vegetable oil  
Fresh lemon juice  
¼ cup  
2 Tablespoons  
¼ cup  
Freshly chopped parsley  
Cloves garlic, minced  
Dried basil  
Dry mustard  
Salt  
3
BUTTERED CITRUS LOBSTER TAILS  
6 (6oz) Fresh Lobster Tails  
2 Tbsp. Butter  
¼ Tsp. Finely shredded Orange peel  
Dash of Ground Ginger  
1 teaspoon  
1 teaspoon  
1 teaspoon  
¼ Cup Water  
1 ½ Tsp. Lemon Juice  
Dash of Salt  
Dash of Paprika  
-
-
-
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over  
shrimp. Cover and refrigerate for 3 to 4 hours.  
Heat up your Oven Top Grill to desired temperature. Remove shrimp from the  
refrigerator.  
Grill shrimp for 5-10 minutes or until skin turns pink and opacity disappears.  
Occasionally brush shrimp with remaining marinade while grilling.  
-
-
Heat up your Oven Top Grill to desired temperature.  
Make sure the tops of each lobster tail has a slit through the center to allow the  
meat to break through. Spread the tail open in a butterfly fashion. Position tails  
onto grill.  
-
-
Meanwhile, combine lemon juice, salt, ginger, butter, orange peel and paprika  
together in small saucepan over low heat until mixture is melted and mixed well.  
Drizzle mixture over lobster tails.  
Grill covered for 20-25 minutes or until lobster shell turns bright red and the meat  
turns white.  
CUCUMBER SAUCE WITH SWORDFISH  
2 fresh or frozen Swordfish steaks (or Halibut)  
1/4 Cup Finely chopped Cucumber, seeds removed.  
1/3 Cup Plain Yogurt  
1 Tsp. Dill weed  
2 Cloves crushed Garlic  
-
-
-
Heat up your Oven Top Grill to desired temperature. Cover and grill fish for 5-10  
minutes or until fish flakes easily.  
For sauce, combine remaining ingredients into a bowl, mix well and let chill for an  
hour.  
Remove fish and serve hot with chilled sauce.  
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GRILLED MIXED VEGETABLES  
2 Zucchini, sliced length wise.  
½ Cup Sliced red bell peppers  
1 Tablespoon Olive oil  
RECIPES Miscellaneous [For Oven Top Grill & Griddle]  
½ Cup Sliced mushrooms  
½ Cup Sliced yellow bell peppers  
Salt and pepper  
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be  
used with grilling INSIDE the oven as well by using the Grilling Rack.  
-
-
Combine all ingredients into bowl. Toss to coat well.  
Heat up your indoor/outdoor grill to desired temperature. Grill vegetables until  
tender. Serve with steaks, chicken or wish.  
GRILLED PEACHES  
6
½ cup  
¼ cup  
¼ teaspoon  
Peaches  
Sherry vinegar or balsamic vinegar  
Brown sugar juice of 1 lemon  
Freshly ground black pepper  
HAM AND CHEESE GRIDDLE CAKES  
3/4 cup  
Yellow cornmeal  
3/4 cup  
Unbleached all purpose flour  
Baking powder  
Baking soda  
Salt  
Buttermilk  
Large eggs, separated  
Butter, melted  
Crumbled blue cheese  
Finely chopped ham  
-
-
Half the peaches, remove pits. Drizzle with about 2 teaspoons of the lemon juice.  
Cover with plastic wrap and set aside.  
In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and  
black pepper. Boil until reduced by about 1/2.  
Heat up your Oven Top Grill & Griddle to desired temperature. Lightly oil the grill.  
Place peaches cut-side down on. Cover and cook for about 2 minutes, or until  
there are grill marks. Turn over and baste the cut sides with the vinegar mixture.  
Cover the grill and cook for about 3 more minutes, or until softened.  
Serve with fish or chicken.  
1 teaspoon  
1/4 teaspoon  
1/4 teaspoon  
1 1/2 cup  
3
4 tablespoons  
1/3 cup  
1/3 cup  
-
-
-
Maple syrup  
APPLE CINNAMON PANKCAKES (Use with Griddle)  
-
-
Mix first 5 ingredients in large bowl to blend. Whisk buttermilk, egg yolks and 1  
1/2 tablespoons melted butter in medium bowl to blend. Whisk into dry  
ingredients. Mix in cheese and ham. Beat egg whites in another bowl to stiff  
peaks. Fold whites into batter in 2 additions. Heat up your indoor/outdoor griddle  
to desired temperature.  
Heat 1 tablespoon melted butter on griddle over medium heat. Working in  
batches, pour batter into skillet by 1/4 cupfuls. Cook until cakes are puffed and  
golden, adding more butter skillet for each batch if necessary, about 3 minutes  
per side. Transfer to plates. Serve with maple syrup.  
1 1/2 Cups milk  
2 eggs  
1/3 Cup solid shortening  
2 1/2 Tsp. Baking powder  
1 Tsp. Ground cinnamon  
cored  
1 1/2 Cups all-purpose flour  
1 Tsp. Salt  
2 medium apples, quarter, pared and  
-
-
-
-
Heat up your Oven Top Grill & Griddle to desired temperature.  
Put all ingredients into blender container. Blend until apples are finely chopped.  
For each pancake, pour 1/4 cups of batter onto heated griddle.  
Cook until bubbly, turn and cook on other side until golden brown.  
GRILLED NEW POTATOES WITH PARMESAN AND HERBS  
3 pounds  
4 tablespoons  
1 cup  
3 tablespoons  
3 tablespoons  
3
Small red-skinned potatoes  
Olive oil  
Thinly sliced green onions  
Chopped Italian parsley  
Grated Parmesan  
BACON & EGGS 3 CHEESE WRAP (Use with Griddle)  
4
Corn or Flour tortillas  
4
Strips of bacon  
4
Eggs, well beaten  
Cloves of garlic, chopped  
Freshly chopped oregano  
¼ Cup  
¼ Cup  
¼ Cup  
Shredded Cheddar Cheese  
Shredded Mozzarella Cheese  
Shredded Romano Cheese  
2 teaspoons  
-
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.  
Drain potatoes; cool.  
-
-
-
-
Heat up your Oven Top Grill & Griddle to desired tem perature.  
Cook bacon on griddle 3-5 minutes or until crisp. Remove and keep warm.  
Cook eggs on griddle for 5-7 minutes or until light and fluffy.  
Place tortillas onto griddle, fill with cooked eggs. Lay strips of bacon onto each  
tortilla.  
-
-
-
Heat up your Oven Top Grill & Griddle to desired temperature.  
Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.  
Grill potatoes until golden, turning occasionally, about 7 minutes. Transfer to  
bowl. Add remaining ingredients; toss to coat. Season with salt and pepper.  
Serve warm.  
-
-
Spread cheeses on top. Cook covered for 4-5 minutes or until cheese is melted.  
Serve with tortilla wrapped tightly around the bacon, eggs and cheese.  
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-
-
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Cream together the butter or margarine and 2/3 of the sugar with an electric  
mixer.  
Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in  
thoroughly with a wooden spoon to make a soft dough.  
Shape the dough into 1/4 “ balls. Roll the balls in the left over sugar and place  
them on the baking sheets about 2 inches apart.  
Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a  
wire rack and let cool before serving.  
(You may need to repeat the baking process for the remaining dough.)  
RECIPES Baking Cookies [For Oven Baking Feature]  
APPLE SAUCE COOKIES  
Makes 36  
1 lb.  
3 Tablespoons  
½ Cup  
Cooking apples, peeled, cored and diced.  
Water  
Sugar  
½ Cup  
1 Cup  
½ Teaspoon  
¼ Teaspoon  
Pinch  
½ Teaspoon  
½ Cup  
Butter or Margarine  
All-purpose flour  
Baking Powder  
Baking Soda  
ALMOND CINNAMON COOKIE BALLS  
Makes 15  
1 ½ Cups  
1/3 Cup  
1 Tablespoon  
2
Ground almonds  
Salt  
Granulated sugar  
Ground Cinnamon  
Egg Whites  
Ground Cinnamon  
Chopped Walnuts  
Oil  
For greasing  
-
Cook apples with the water in a covered saucepan over low heat until the apples  
are tender. Set aside and let cool slightly. Then purée in a food processor or  
blender, or mash with a fork. Measure out ¾ of a cup and set aside.  
Confectioners’ Sugar or Powder Sugar for coating  
-
-
Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking  
sheet is the right size to fit into the oven.)  
Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until  
they begin to stiffen and fold enough into the almond mixture to make a fairly firm  
dough. Wet hands with cold water and roll small spoonfuls of the dough into  
round balls. Place onto baking sheet.  
Bake for 15 minutes making sure that they remain soft on the inside. Too much  
baking time will result in hard and tough cookies. Remove the cookie balls from  
the baking sheet and set aside to cool.  
Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls  
into the sugar, shaking off any excess.  
-
-
Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking  
sheet is the right size to fit into the oven.)  
Cream together the sugar, butter or margarine in a medium sized bowl until  
thoroughly mixed. Beat in the reserved applesauce. Sift the flour, baking  
powder, baking soda, salt and cinnamon into the mixture and stir to blend. Fold  
in the walnuts.  
Drop small spoonfuls about the size of jawbreaker onto the prepared baking  
sheet. Place each about 2 inches apart to avoid sticking.  
Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a  
wire rack and allow to cook before serving.  
-
-
-
-
(You may need to repeat the baking process for the remaining dough.)  
(You may need to repeat the baking process for the remaining dough.)  
GRANNY’S GINGER COOKIES  
Makes 60  
BUTTERMILK COOKIE BISCUITS  
Makes 15  
2 ½ Cups  
All-purpose flour  
Baking Soda  
Ground Ginger  
Ground Cinnamon  
Ground Cloves  
Butter or Margarine  
Sugar  
1 ½ Cups  
Pinch  
1 Teaspoon  
½ Teaspoon  
4 Tablespoons  
¼ Cup  
All-Purpose flour  
Salt  
Baking powder  
Baking soda  
Cold butter or margarine  
Buttermilk  
1 Teaspoon  
1 ½ Teaspoons  
¼ Teaspoon  
¼ Teaspoon  
½ Cup  
1 ½ Cups  
1
Egg, well beaten  
Black molasses  
Fresh lemon juice  
-
-
Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients first into  
4 Tablespoons  
1 Teaspoon  
a bowl. Rub the butter or margarine in until the dough becomes crumbly.  
Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft  
dough. Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a  
cookie cutter. Place onto baking sheet and bake for 12-15 minutes until golden.  
Serve warm or at room temperature.  
-
-
Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet  
is the right size to fit into the oven.)  
Sift the flour, baking soda and all the spices into a bowl. Set aside. (Continued  
(You may need to repeat the baking process for the remaining dough.)  
on next page).  
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The fourth egg does not need to be used entirely. It can be reserved for later use  
as a glaze.  
Using two small spoons, drop small mounds of dough 2 inches apart onto the  
baking sheet. Beat the reserved egg with 1 teaspoon water and brush the tops  
of the dough balls.  
Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7  
minutes more, until puffy and golden. Transfer to a wire rack and let cool slightly.  
Serve warm.  
RECIPES Baking Biscuits or Bread Sticks  
[For Oven Baking Feature]  
BACON BREAD TWISTS  
Makes 12  
-
4 Cups  
1 envelope  
Pinch  
1 2/3 cups  
12  
All-purpose flour  
Active dry yeast  
Salt  
Hot water  
Bacon strips  
Egg, well beaten  
(You may need to repeat the baking process for the remaining dough.)  
DILL AND POTATO BISCUIT CAKES  
Makes 10  
1
2 Cups  
Self-rising flour  
3 Tablespoons  
Pinch  
1 Tablespoon  
1 Cup  
Butter  
Salt  
-
Mix the flour, yeast and salt in a bowl and blend together. Add a little water to  
the mixture and mix with a knife. Add the remaining water and use hands to pull  
the mixture together to make a sticky dough.  
Turn the dough into a slightly floured surface and knead for 5 minutes until the  
dough is smooth and elastic.  
Divide the dough into 12 even sections and roll into sausage shapes. Lightly  
grease a baking sheet. (Make sure the baking sheet is the right size to fit into the  
oven.) Wind each bacon strip around each “sausage” dough. Brush the dough  
with beaten egg and arrange them onto baking sheet.  
Preheat the oven to 400°F. Set the aside for about 30 minutes until the dough  
has risen to twice its size. Bake for 20-25 minutes until cooked and gold brown.  
(You may need to repeat the baking process for the remaining dough.)  
Finely chopped fresh dill  
Freshly made mashed potatoes  
Milk  
-
-
2-3 Tablespoons  
-
-
Preheat oven to 450°F. Sift flour into a bowl and add the butter, salt and dill. Mix  
in the mashed potatoes and enough milk to make a soft dough.  
Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto  
greased baking sheet. (Make sure the baking sheet is the right size to fit into the  
oven.)  
-
-
Bake fore 20-25 minutes until golden brown. Serve warm.  
(You may need to repeat the baking process for the remaining dough.)  
ITSY BITSY CHEESIE PUFFS  
Makes 45  
FETA CHEESE & CHIVES BISCUITS  
Makes 9  
1 Cup  
Pinch  
1 Teaspoon  
Pinch  
1 Cup  
½ Cup  
4
3 oz.  
All-purpose flour  
Salt  
Dry mustard  
Cayenne pepper  
Water  
Chopped butter  
Eggs  
Gruyére or Swiss cheese, finely diced  
Finely chopped chives  
1 Cup  
1 Cup  
Pinch  
3 oz.  
1 Tablespoon  
2/3 Cups  
¼ Teaspoon  
Self-rising flour  
Self-rising whole wheat flour  
Salt  
Feta Cheese  
Chopped fresh chives  
Skim milk, plus extra for glazing  
Cayenne pepper  
1 Tablespoon  
-
Preheat the oven to 400°F. Sift the flours and salt into a bowl. Crumble the feta  
cheese and rub into the dry ingredients. Stir in the chives, then add the milk and  
mix to a soft dough.  
-
-
Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the  
baking sheet is the right size to fit into the oven.) Sift together the flour, salt, dry  
mustard and cayenne pepper.  
-
-
Turn the dough onto a floured surface and lightly knead until smooth. Roll out  
into ¼ inch thick and stamp out nine biscuits with a floured cookie cutter.  
Transfer to a greased baking sheet. (Make sure the baking sheet is the right size  
to fit into the oven.) Brush with skim milk and sprinkle with cayenne pepper.  
Bake for 15 minutes until golden brown. Serve warm.  
In a saucepan, bring water and butter to a boil. Remove from heat and add flour  
mixture all at once, beating until the dough forms a ball. Return to the heat and  
beat constantly for 1-2 minutes to dry out. Remove from heat and let cool for 5  
minutes.  
(You may need to repeat the baking process for the remaining dough.)  
-
Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a  
teaspoon at a time to the dough until it is smooth and shiny and drops slowly  
from the spoon. (Continued on next page).  
28  
27  
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