KitchenAid | KCO1005 | User's Manual | KitchenAid KCO1005 User's Manual

COUNTERTOP OVEN
INSTRUCTIONS AND RECIPES
MODEL KCO1005
1-800-541-6390
Details Inside
®
™
FOR THE WAY
1 IT’S MADE.
Hassle-Free Replacement Warranty
We’re so confident
the quality of our
products meets the
exacting standards of
KitchenAid that, if your
Countertop Oven
should fail within the first year of
ownership, KitchenAid will arrange to
deliver an identical or comparable
replacement to your door free of
charge and arrange to have your
original Countertop Oven returned to
us. Your replacement unit will also be
covered by our one-year full warranty.
Please follow these instructions to
receive this quality service.
If You Reside In The 50 United
States and your KitchenAid®
Countertop Oven should fail within
the first year of ownership, simply call
our toll-free Customer Satisfaction
Center at 1-800-541-6390 Monday
through Friday, 8 a.m. to 8 p.m.
(Eastern Time), or Saturday, 10 a.m. to
5 p.m. Give the consultant your
complete shipping address. (No P.O.
Box Numbers, please.)
When you receive your replacement
Countertop Oven, use the carton and
packing materials to pack-up your
original Countertop Oven. In the
carton, include your name and address
on a sheet of paper along with a copy
of the proof of purchase (register
receipt, credit card charge slip, etc.).
For a detailed explanation of
warranty terms and conditions,
including how to arrange for service,
see pages 30 and 31.
Proof of Purchase & Product Registration
Always keep a copy of the sales
receipt showing the date of
purchase of your Countertop Oven.
Proof of purchase will assure you of
in-warranty service.
Before you use your Countertop
Oven, please fill out and mail your
product registration card packed
with the unit. This card will enable
us to contact you in the unlikely
event of a product safety
notification and assist us in
complying with the provisions of
the Consumer Product Safety Act.
This card does not verify your
warranty.
Please complete the following for
your personal records:
Model Number: KCO1005
Serial Number ________________________________________________________
Date Purchased _______________________________________________________
Store Name __________________________________________________________
Table of Contents
INTRODUCTION
Hassle-Free Replacement Warranty...........................................Inside Front Cover
Product Registration Card ........................................................Inside Front Cover
Countertop Oven Safety ....................................................................................3
Important Safeguards........................................................................................4
Electrical Requirements ......................................................................................5
FEATURES AND OPERATION
Countertop Oven Features .................................................................................6
Preparing the Countertop Oven for Use
Before First Use ...........................................................................................8
Before Each Use ..........................................................................................8
Understanding Positions of the Wave-Rack™ Oven Rack ....................................8
Baking (and reheating) ......................................................................................9
Broiling (and top browning) ............................................................................10
Toasting ..........................................................................................................11
Warming (plus keeping warm and heating) ....................................................11
CARE AND CLEANING
Cleaning the Countertop Oven ........................................................................12
Troubleshooting .............................................................................................12
Continued on next page
1
Table of Contents
COUNTERTOP OVEN TIPS
Countertop Oven Use Tips ..............................................................................13
Food Cooking Tips...........................................................................................13
Helpful Hints ...................................................................................................14
RECIPES
Appetizers ......................................................................................................15
Side Dishes .....................................................................................................20
Main Dishes.....................................................................................................22
Desserts...........................................................................................................27
WARRANTY AND SERVICE INFORMATION
Warranty for the 50 United States and District of Columbia ............................30
Arranging for Service after the Warranty Expires..............................................31
2
Countertop Oven Safety
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you
and others.
All safety messages will follow the safety alert symbol and either
the word “DANGER” or “WARNING.” These words mean:
DANGER
You can be killed or seriously injured
if you don’t immediately follow
instructions.
WARNING
You can be killed or seriously injured
if you don’t follow instructions.
All safety messages will tell you what the potential hazard is, tell you how to
reduce the chance of injury, and tell you what can happen if the instructions are
not followed.
3
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs, or any parts
of the oven in water or other liquids.
4. Close supervision is necessary when any appliance is used by or
near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after the
appliance malfunctions, or has been damaged in any manner. Return
appliance to the nearest Authorized Service Facility for examination, repair,
or adjustment.
7. The use of accessory attachments not recommended by the appliance
manufacturer may cause injuries.
8. Do not let cord hang over edge of table or counter, or touch hot surfaces.
9. Do not place on or near a hot gas or electric burner, or in a heated oven.
10. Extreme caution must be used when moving an appliance containing hot
oil or other hot liquids.
11. Use extreme caution when removing broiler pan tray or disposing of
hot grease.
12. Oversize foods or metal utensils must not be inserted in a Countertop Oven
as they may create a fire or risk of electric shock.
13. A fire may occur if the Countertop Oven is covered or touching
flammable material, including curtains, draperies, walls, and the like,
when in operation. Do not store any item on top of the appliance when
in operation.
14. Do not clean with metal scouring pads. Pieces can break off the pad and
touch electrical parts, creating a risk of electric shock.
4
IMPORTANT SAFEGUARDS
15. Extreme caution should be exercised when using containers constructed of
materials other than metal or glass.
16. Do not store any materials, other than manufacturers recommended
accessories, in this oven when not in use.
17. Do not place any of the following materials in the oven: paper, cardboard,
plastic, or anything similar.
18. Do not cover crumb drawer or any part of the oven with metal foil. This will
cause overheating of the oven.
19. Turn oven off by turning the Time control knob to its 0 (off) position.
20. Do not use outdoors.
21. Do not use appliance for other than intended use.
22. This product is designed for household use only.
SAVE THESE INSTRUCTIONS
Electrical Requirements
Volts: 120 V.A.C. only.
Hertz: 60 Hz
NOTE: This Countertop Oven has a
3 prong grounded plug. To reduce
the risk of electrical shock, this plug
will fit in an outlet only one way.
If the plug does not fit in the outlet,
contact a qualified electrician. Do not
modify the plug in any way.
WARNING
Do not use an extension cord. If the
power-supply cord is too short, have
a qualified electrician or serviceman
install an outlet near the appliance.
Electrical Shock Hazard
Plug into a grounded 3 prong
outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these
instructions can result in
death, fire or electrical shock.
5
Countertop Oven Features
Control
Panel
Oven
Cabinet
Function
Control
Knob
RackPositioning
Slots
Temperature
Control
Knob
Cooking
Elements
Time
Control
Knob
(0 position
is “off”)
Full-width
Crumb Drawer
Oven Door
Power
“on”
Light
Broil Pan
with Grill
Wave-Rack™
Oven Rack
6
Countertop Oven Features
Cooking Elements
Four cooking elements produce up to
1400 watts for baking, broiling,
toasting, and warming.
Control Panel
Three large knobs have versatile
settings for Function, Temperature,
and Time. A Power “on” indicator
light glows red when the oven is
operating.
Rack-Positioning Slots
Upper and lower slots along the oven
sides, combined with the reversible
Wave-Rack™ oven rack, can hold the
food in up to 4 cooking positions.
Broil Pan with Grill
An easy-to-clean broil pan is used
with a special grill for baking,
broiling, and warming. This pan with
grill combination rests on the
Wave-Rack™ oven rack.
Wave-Rack™ Oven Rack
Unique wave-pattern rack lets air
circulate around the bread for even
toasting. The 6-slice capacity rack is
reversible for optimal cooking
positions.
Full-Width Crumb Drawer
The crumb drawer is designed for
easy removal and cleaning. Crumb
drawer is located under the oven
door, and can be removed without
opening the door.
Oven Cavity
The 0.5 cu ft cavity features a
nonstick Teflon® coating for ease
of cleaning.
Oven Door
The durable metal-framed door has a
large stainless steel handle and a seethrough, tempered glass window.
Oven Cabinet
Stylish stainless steel front is matched
with baked enamel-coated sides.
7
Preparing the Countertop Oven for Use
Before First Use
Before Each Use
1. Place the Countertop Oven on a
dry, flat, level surface such as a
countertop or table.
2. Be sure the sides, back and top of
the oven are at least four inches
away from any walls, cabinets or
objects on the counter or table.
3. Remove all accessories and wash in
hot, sudsy water. Dry thoroughly
before placing in the oven.
1. Remove all items not required for
the next cooking procedure.
2. Plug the cord into a grounded
3 prong outlet. The Countertop
Oven should be the only appliance
operating on the circuit.
3. The Countertop Oven is now ready
to use.
Understanding Positions
of the Wave-Rack™ Oven Rack
Food cooks uniformly as warmed air moves around the Wave-Rack™ oven rack.
Up to 6 slices of bread may be placed directly on the rack for toasting. This
unique 4-position rack also holds the broil pan with grill, baking pans or dishes,
and standard bakeware. Here is a guide to adjusting your Wave-Rack™ oven
rack for optimal cooking performance.
Position A
Position C
Use the upper slots along oven walls.
Slide in the Wave-Rack™ oven rack,
using a rack-up orientation.
Use the lower slots along oven walls.
Slide in the Wave-Rack™ oven rack,
using a rack-up orientation.
Position B
Position D
Again, use the upper slots along oven
walls. Slide in the Wave-Rack™ oven
rack, this time using a rack-down
orientation.
Again, use the lower slots along oven
walls. Slide in the Wave-Rack™ oven
rack, this time using a rack-down
orientation.
8
Baking (and reheating)
with the Countertop Oven
Both the top and bottom elements
will cycle on and off while baking in
order to maintain the desired oven
temperature.
Suggested Positions: When first
using the oven, position the
Wave-Rack™ oven rack as shown by
Position C in ”Understanding
Positions of the Wave-Rack™ Oven
Rack” on page 8. Then, adjust as
needed for your cooking situation.
Remember to allow space for food
to rise.
1. Place the rack in a low position so
that the food to be baked or
heated will be in the center of
the oven.
2. Close door.
3. Turn the Function control knob
to Bake.
4. Turn the Temperature control
knob clockwise to the desired
temperature. Bake according to
package or recipe instructions
(usually 350° – 425°F).
5. Preheat the oven for 5 minutes for
baking (and reheating) by turning
the Time control knob clockwise
past the 10 minute position, then
moving it back to a 5 position.
After 5 minutes, the bell will
sound and the oven will
automatically shut off.
6. Place the food in the center of the
rack. Close door.
7. Turn the Time control knob
clockwise to the desired time.
When the time has elapsed, the
bell will ring and the oven will
automatically shut off. Turn the
Time control knob to 0 (off) if
food is removed before the time
has elapsed.
8. For longer cooking times, make
two settings of the Time control
knob. Example: For a total of
45 minutes, make one 30 minute
setting with the Time control
knob. Then, when time elapses,
set for an additional 15 minutes.
When the food is done, remove
pan and grill from the oven.
9
Broiling (and top browning)
with the Countertop Oven
Only the top elements will heat when
this oven function is selected.
Recommended Positions: Use the
upper slots along oven walls. Slide in
the Wave-Rack™ oven rack, using a
rack-down orientation (see Position B
on page 8). Place the broil pan with
grill (with food) on oven rack.
NOTE: Food to be broiled should be
at least 1-inch from the heating
elements on the top of the oven. For
delicate foods such as fish or chicken,
or for less browning, place the rack in
a lower position.
1. Place the food to be broiled on
the grill with broil pan, and then
close the oven door.
2. Set Function control knob to Broil.
3. Turn the Temperature control knob
clockwise to Broil/Toast.
4. Turn the Time control knob
clockwise to the desired time.
5. Monitor the broiling progress.
6. When broiling food on both sides,
set the Time control knob for the
time desired for one side. When
the bell rings, the oven will
automatically shut off. Open the
door. Use a potholder to pull the
rack and pan about half way out
of the oven. Turn the food, slide
the rack and pan back into the
oven, and close the door. Turn the
Time control knob to a desired
time for the other side.
7. When the time elapses, a bell will
ring and the oven will automatically
shut off.
8. If food is to be removed before
the bell rings, turn the Time
control knob to 0 (off) to shut off
the Countertop Oven. Then,
remove the food.
10
Toasting with the Countertop Oven
Both the top and bottom elements
will heat when this function is used.
Recommended Positions: Use the
lower slots along oven walls. Slide in
the Wave-Rack™ oven rack, using a
rack-up orientation (see Position C on
page 8).
1. For best results, place the bread to
be toasted directly on the rack and
toward center of the oven.
NOTE: For best results, do not use
broil pan when toasting.
2. Toast up to six slices of bread.
When toasting only one or two
slices of bread, center the bread in
the oven.
3. Close the door.
4. Turn the Function control knob to
the Toast setting.
5. Turn the Temperature control knob
clockwise to the Broil/Toast setting.
6. Turn the Time control knob
clockwise to the desired toast
color. For Dark toast, turn the
control to the dark icon (between
5 and 10). For Light toast, first
turn the control past the 10minute indicator mark, and then
turn control back to the light icon
(between 0 and 5).
TIP: For more consistent results,
preheat oven for 5 minutes prior to
first batch of toast.
7. The bell will ring and the oven will
automatically shut off when the
Countertop Oven has finished
toasting.
8. Turn the Time control knob to 0
(off) if toast is removed before the
bell rings.
9. Adjust Time control knob settings
as needed to get desired results.
NOTE: It is normal for condensation
to form on the door when toasting
moist or fresh breads.
Warming (plus keeping warm and heating)
with the Countertop Oven
Select the rack-positioning slots,
Wave-Rack™ oven rack, and broil pan
with grill positions to match the size
of food being heated. Only the lower
heating element is on during
warming.
Suggested Positions: Use the broil
pan with grill combination. When
first using the oven, position the
Wave-Rack™ oven rack as shown in
Position C on page 8. Then, adjust as
needed for your cooking situation.
1. Turn the Function control knob to
the Warm setting.
2. Turn the Temperature control knob
to a desired setting.
3. Turn the Time control knob to a
desired setting.
11
Cleaning the Countertop Oven
• Make sure the Time control knob is
in the 0 (off) position. Then, unplug
from the wall socket before
cleaning.
• Allow oven and accessories to cool
completely before cleaning.
• Do not use abrasive cleaners or
metal scouring pads. This could
scratch the surface.
• Wipe the outside of the oven with
a clean, damp cloth and dry
thoroughly. A nonabrasive liquid
cleaner may be used for stubborn
stains. Rinse and dry thoroughly.
• Hand washing is recommended for
racks and pan. Remove all items
from the Countertop Oven. Wash
the rack, broil pan, and grill in hot,
sudsy water. Rinse and dry
thoroughly. To clean the crumb
drawer, slide it out of the oven and
brush off crumbs. Wipe with a
damp cloth and dry thoroughly.
NOTE: The Wave-Rack™ oven rack,
broil pan, grill, and crumb drawer
are dishwasher safe.
• To remove baked-on stains, scrub
with a paste made from baking
soda and water. Rinse and dry
thoroughly.
• The walls on the inside of the oven
have a Teflon® coating for easy
cleaning. Remove heav y spatter
after use with a nylon or polyester
mesh pad, sponge or cloth
dampened with warm water.
Dry with a paper towel or soft,
dry cloth.
IMPORTANT: Do not use cleaning
agents, cleansers or metal scouring
pads on the inner oven coating as
this may reduce its effectiveness.
Troubleshooting
If the problem cannot be corrected,
see the KitchenAid Warranty and
Service section on pages 30-31.
Do not return the Countertop Oven
to the retailer – they do not
provide service.
• If your Countertop Oven should
fail to operate, check the
following:
– See if the Countertop Oven is
plugged into a proper electrical
outlet. If it is, unplug the
Countertop Oven, then plug it into
the same outlet again. If the
Countertop Oven still does not
work, check the household fuse or
circuit breaker on the electrical
circuit the Countertop Oven is
connected to and make sure the
circuit is closed.
12
Countertop Oven Use Tips
Setting very short times
Size limits for food
When setting timer for 5 minutes or
less, turn the Time control knob
beyond the 10-minute mark. Then,
turn the knob back to the desired
time.
For best results, food and/or ovensafe containers (see section on
“Choosing Bakeware for Countertop
Use,” page 14) must fit into the
Countertop Oven without touching
the cooking elements or inside walls
of oven. The door must close
completely.
Are guesstimates okay?
Experience will teach you how much
time to use for toasting various kinds
of bread. Frozen, dark or whole grain
breads require a longer time. Fresh,
soft or white breads require a shorter
time.
When oven is off
Turn the Temperature control knob to
Warm, or minimum setting, when
Countertop Oven is not in use.
For foods that melt
For extended use
When cooking small pieces of foods
or foods that will melt, use the broil
pan. This will prevent food from
falling onto the cooking elements.
When cooking for a long time at high
temperatures, you may detect a slight
odor from the oven insulation
materials. This is normal.
To minimize cleanup
Spray the broil pan with nonstick
cooking spray for easier cleanup
when cooking wet or sticky foods.
Wash pan thoroughly after each use
to prevent buildup of cooking spray.
Food Cooking Tips
• Follow package directions when
preparing frozen or packaged
foods. Preheating the oven is not
necessary.
• Oven surfaces can become hot
during cooking. Touch only the
door handle and knobs during oven
operation.
• Do not place items on top or near
Countertop Oven while in use.
• Replace cardboard, glass or plastic
lids with aluminum foil for use in
the Countertop Oven.
• Check food cooking progress
through the clear, tempered glass
door window. Your Countertop
Oven wiII be more energy efficient
if you open the door less often.
• Be sure all foods and/or containers
fit in the Countertop Oven without
touching cooking elements or
preventing door from closing.
• Remove all plastic and/or paper
wrappers from foods before
cooking.
• Use only loosely covered oven-safe
containers; airtight containers may
cause food to boil over or splatter.
13
Helpful Hints
• Use lowest Wave-Rack™ oven rack
position when using deep, ovensafe glass or ceramic containers and
allow at least 1-inch air space
between the top of the container
and the upper cooking elements.
• Do not use glass lids. If a cover is
desired, use a loosely fitted sheet of
aluminum foil.
• Many convenience foods are
packaged in nonmetallic containers
suitable for use in microwave ovens.
Check package directions to
determine if the container is
suitable for use in a regular oven.
Choosing Bakeware for
Countertop Oven Use
• The broil pan included with the
oven is suitable for items such as
cookies, rolls, biscuits, nachos and
pork chops.
• A variety of standard baking dishes,
such as a 9-inch round or square
cake pan, a 6-cup muffin pan,
small baking sheets, and 1- and
2-quart round, square and
rectangular casserole dishes, may
be used. The oven door must close
completely.
• Choose bakeware made of metal,
oven-safe glass or ceramic.
14
1 piece (1-in. long)
peeled gingerroot,
cut into quarters
2 cloves garlic
1
⁄4 cup orange
marmalade
1
⁄4 cup soy sauce
2 tablespoons white
wine
1 teaspoon dark
sesame oil
2 green onions, cut
into 1-inch pieces
2 pounds chicken wing
drummettes*
In food processor, position multipurpose blade in
work bowl. With processor running, add gingerroot
and garlic through feed tube. Process until
chopped, 8 to 10 seconds. Add marmalade, soy
sauce, wine, oil, and onions. Process to blend and
chop onions, about 10 seconds.
Remove to shallow pan or large, resealable food
storage plastic bag. Add chicken; coat with
marinade. Cover or seal. Refrigerate 8 hours or
overnight, turning occasionally.
Place chicken and marinade in broil pan. Bake
with oven rack in up position in lower slots of oven
(Position C on page 8) at 375°F for 13 to 18
minutes, or until internal temperature of chicken
is 180°F, turning once.
Broil 5 to 8 minutes, or until brown. Serve warm.
Yield: 6 to 8 servings (about 3 drummettes
per serving).
*If drummettes are unavailable, use 21⁄2 pounds
whole chicken wings. Remove and discard wing
tips. Separate remaining 2 sections of each wing
at joint using a sharp knife.
Per Serving: About 260 cal, 18 g pro, 10 g carb,
15 g total fat, 4 g sat fat, 65 mg chol, 690 mg sod.
15
APPETIZERS
Asian Chicken Drummettes
Bacon-Swiss Mini-Quiches
Crust
11⁄3 cups all-purpose
flour
1
⁄4 teaspoon salt
1
⁄3 cup cold shortening
1 tablespoon cold
butter or margarine,
cut into pieces
3-5 tablespoons ice
water
Filling
4 ounces Swiss cheese,
chilled
1 thin slice onion
3 slices bacon
2 eggs
1
⁄2 cup half-and-half
1
⁄4 teaspoon salt
1
⁄8 teaspoon black
pepper
1
⁄8 teaspoon nutmeg
In food processor, position multipurpose blade in work
bowl. Add flour and 1⁄4 teaspoon salt. Process until
mixed, about 2 seconds. Add shortening and butter.
Pulse 3 to 4 times, 2 to 3 seconds each time, or until
crumbly. Sprinkle minimum amount of water evenly
over mixture. Pulse 1 to 3 times, 2 to 3 seconds each
time, or until mixture pulls away from sides of bowl
and forms a loose ball. Separate dough into 2 pieces.
Cover and chill 1 piece of dough. Roll remaining
dough on floured surface to 1⁄8 inch thick. With
21⁄2-inch biscuit cutter, cut into 12 circles, re-rolling
dough as needed. Fit into bottoms and up sides of
cups in an ungreased 12-cup (13⁄4 x 1-inch) miniature
muffin pan. Refrigerate crusts while preparing filling.
In food processor, position shredding disc in work
bowl. Add cheese. Process to shred. Remove to
medium bowl and set aside.
Position multipurpose blade in work bowl. Add
onion. Pulse 2 to 3 times, 1 to 2 seconds each time,
or until chopped.
In medium skillet, cook bacon until brown and crisp.
Remove bacon and set aside. Add onion to skillet
with drippings. Cook and stir until tender, about 1
minute. Drain. Coarsely crumble bacon.
In food processor, position multipurpose blade in work
bowl. Add eggs, half-and-half, 1⁄4 teaspoon salt,
pepper, nutmeg, and onion. Process 4 to 6 seconds,
or until blended. Add cheese and bacon. Pulse 1 to 2
times, 1 to 2 seconds each time, or until mixed.
Fill each cup with approximately 1 tablespoon egg
mixture, stirring filling frequently. Bake with oven
rack in down position in lower slots of oven
(Position D on page 8) at 350°F for 18 to 22
minutes, or until puffed and light golden brown.
Cool in pan on rack for 5 minutes. Loosen and
remove quiches from pan with tip of knife.
Meanwhile, repeat with remaining dough and filling
in another 12-cup miniature muffin pan. Serve
warm or cool.
Yield: 12 servings (2 quiches per serving).
Tip: Quiches may be prepared in advance of serving.
After baking, cool completely, cover, and refrigerate.
To reheat, place in broil pan and bake in batches at
350°F for 8 to 10 minutes.
Per Serving: About 180 cal, 6 g pro, 11 g carb,
12 g total fat, 4.5 g sat fat, 55 mg chol, 170 mg sod.
16
Warm Italian Crostini
14 slices (1⁄4 -in. thick)
French bread
4 teaspoons extra
virgin olive oil
6 leaves fresh basil
1
⁄2 -1 small clove garlic
1
⁄8 teaspoon salt
2 ounces smoked
provolone cheese,
chilled
1 large Roma tomato
Place bread on grill in broil pan. Drizzle with oil.
Bake with oven rack in up position in lower oven
slots (Position C on page 8) at 425°F for 1 to
3 minutes, or until lightly crisp (do not brown).
In food processor, position multipurpose blade in
work bowl. With processor running, add basil
through feed tube. Process about 10 seconds, or
until chopped. Add garlic and salt. Process 5 to
10 seconds, or until chopped.
Position shredding disc in work bowl. Add cheese.
Process to shred.
Position multipurpose blade in work bowl. Pulse
1 to 2 seconds, or until mixed. Remove cheese
mixture and set aside.
Position slicing disc in work bowl. Add tomato.
Process to slice.
Top each bread slice with tomato and 1 rounded
teaspoon cheese mixture. Bake an additional 2 to
3 minutes, or until cheese melts. Serve warm.
Yield: 7 servings (2 crostini per serving).
Tip: Crostini may be assembled up to 1 hour
before heating.
Per Serving: About 80 cal, 3 g pro, 5 g carb,
6 g total fat, 2 g sat fat, 5 mg chol, 150 mg sod.
17
Crab Phyllo Bundles
1 teaspoon butter or
margarine
4 green onions, finely
chopped
1
⁄4 cup finely chopped
red bell pepper
1 can (6 oz.) crab
meat, well drained
1
⁄4 cup herb and garlic
spreadable cheese
12 sheets (12 x 81⁄2 -in.
each) phyllo dough,
thawed
1
⁄4 cup butter or
margarine, melted
1
⁄2 cup shredded Asiago
cheese
In small nonstick skillet over medium heat, melt
1 teaspoon butter. Add onions and bell pepper;
cook 2 to 4 minutes, or until vegetables are tender.
Stir in crab and herb cheese; set aside to cool.
Lay 1 sheet phyllo dough on work surface; cover
remaining sheets with plastic wrap. Brush sheet
with melted butter. Lay second sheet over first
sheet; brush with butter. Repeat with third sheet.
Cut into 6 squares.
Spoon 1 teaspoon filling in center of each square;
top with 1 teaspoon Asiago cheese. Bring all edges
together around filling, forming a pouch. Crimp and
twist to seal. Repeat once more with 3 more sheets
phyllo dough, filling, and cheese.
Place 12 bundles 1 inch apart in broil pan. Bake
with oven rack in down position in lower slots of
oven (Position D on page 8) at 350°F for 15 to
17 minutes, or until crisp and browned.
Meanwhile, form remaining 12 bundles; bake when
first batch is done.
Yield: 12 servings (2 bundles per serving).
Per Serving: About 110 cal, 5 g pro, 6 g carb,
7 g total fat, 4.5 g sat fat, 30 mg chol, 120 mg sod.
18
Hot Spanakopita Spread
4 green onions, cut
into 1-inch pieces
1
⁄4 cup fresh parsley
leaves
1 small clove garlic
1 tablespoon olive oil
1 package (3 oz.)
cream cheese,
softened
1
⁄4 cup mayonnaise
1 package (1 lb.)
frozen cut spinach,
thawed and
squeezed to drain
4 ounces crumbled
feta cheese
1
⁄4 cup shredded
Parmesan cheese
1
⁄2 teaspoon salt
1
⁄8 teaspoon nutmeg
In food processor, position mini bowl and mini
blade in work bowl. With processor running, add
onions, parsley, and garlic through feed tube.
Process 5 to 8 seconds, or until finely chopped.
In large nonstick skillet over medium heat, heat oil.
Add onion mixture. Cook 2 to 3 minutes, or until
tender. Remove from heat.
In food processor, position multipurpose blade in
work bowl. Add cream cheese and mayonnaise.
Process 5 to 10 seconds, or until blended. Remove
to skillet; add remaining ingredients. Mix well.
Spoon into 7- or 9-inch pie plate or quiche pan. Bake
with oven rack in down position in lower slots of
oven (Position D on page 8) at 350°F for 20 to 25
minutes, or until hot and cheese is melted. Serve with
pita chips or crackers.
Yield: 18 servings (2 tablespoons per serving).
Per Serving: About 70 cal, 3 g pro, 2 g carb,
7 g total fat, 2.5 g sat fat, 10 mg chol, 200 mg sod.
Beef Nachos Grande
⁄4 pound deli or
leftover roast beef*,
cut into 1⁄2-inch cubes
2 teaspoons dry
Mexican, fajita, or
taco seasoning
5 cups (about 5 oz.)
tortilla chips
1 cup (4 oz.) shredded
sharp Cheddar
cheese, divided
4 green onions, thinly
sliced
1
⁄2 cup sliced ripe olives
1
⁄4 cup salsa
1
⁄4 cup sour cream
1
In food processor, position multipurpose blade in
work bowl. Add beef and seasoning. Pulse 4 times,
1 to 2 seconds each time, or until finely chopped.
Layer chips evenly in broil pan. Sprinkle with 1⁄3 cup
cheese. Top evenly with beef, onions, olives, and
remaining 2⁄3 cup cheese.
Bake with oven rack in down position in lower slots
of oven (Position D on page 8) at 350°F for 10 to
15 minutes, or until cheese is melted and bubbly.
Top with salsa and sour cream.
Yield: 6 servings
* If desired, substitute seasoned, cooked beef strips
and omit Mexican seasoning.
Per Serving: About 260 cal, 11 g pro, 19 g carb,
16 g total fat, 7 g sat fat, 30 mg chol, 590 mg sod.
19
SIDE DISHES
Twice-Baked Sweet Potatoes
2 large (about 8 oz.
each) dark orange
sweet potatoes
(yams)
2 tablespoons brown
sugar
1
⁄4 teaspoon ground
cinnamon
1 tablespoon butter or
margarine, softened
1
⁄8 teaspoon salt
2 tablespoons chopped
pecans
Prick potatoes 6 to 8 times. Place on grill in broil
pan. Bake with oven rack in down position in lower
slots of oven (Position D on page 8) at 375°F for 50
to 60 minutes, or until soft and sharp knife inserted
in potato meets no resistance.
Cut potatoes in half; carefully scoop out flesh into
small bowl, leaving 1⁄4 inch around edges of skin.
Add brown sugar, cinnamon, butter, and salt to
bowl. Using a fork, mix well. Spoon mixture into
potato skins. Sprinkle with pecans. Place on grill in
broil pan. Bake an additional 10 minutes, or until
thoroughly heated.
Yield: 4 servings (1⁄2 potato per serving).
Per Serving: About 190 cal, 2 g pro, 33 g carb,
6 g total fat, 2 g sat fat, 10 mg chol, 85 mg sod.
Cranberry Cornbread
1 1⁄4 cups all-purpose
flour
3
⁄4 cup cornmeal
1-2 tablespoons finely
chopped fresh sage
leaves, if desired
1 tablespoon baking
powder
1 tablespoon sugar
1
⁄2 teaspoon salt
1
⁄2 cup dried
cranberries, coarsely
chopped
2 eggs
1
⁄2 cup sour cream
3
⁄4 cup milk
1
⁄4 cup butter or
margarine, melted
In medium bowl, combine flour, cornmeal, sage, if
desired, baking powder, sugar, and salt. Stir in
cranberries. In mixer bowl, place eggs, sour cream,
and milk. With mixer, mix at low speed until
blended. Add flour mixture and butter. Mix at low
speed until blended.
Pour into greased 8 x 8 x 2-inch baking pan. Bake
with oven rack in down position in lower slots of
oven (Position D on page 8) at 375°F for 18 to
22 minutes, or until golden brown and pick inserted
in center comes out clean.
Yield: 9 to 12 servings.
Per Serving: About 230 cal, 5 g pro, 31 g carb,
10 g total fat, 5 g sat fat, 70 mg chol, 330 mg sod.
20
Oven-Roasted Vegetables
8 medium (about 1 lb.)
red potatoes, cut
into eighths
11⁄2 cups fresh broccoli
florets
1 cup fresh cauliflower
florets
1 medium onion, cut
into thin wedges
1 small red pepper, cut
into eighths
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon chopped
fresh marjoram
leaves
3
⁄4 teaspoon salt
1
⁄4 teaspoon black
pepper
In large bowl, combine all ingredients in order
listed. Toss to coat evenly. Spread vegetable mixture
in broil pan.
Bake with oven rack in up position in lower slots of
oven (Position C on page 8) at 425°F for 20 to 30
minutes, or until vegetables are tender and
browned, stirring occasionally.
Yield: 10 servings (1⁄2 cup per serving).
Per Serving: About 90 cal, 2 g pro, 12 g carb,
4 g total fat, 0.5 g sat fat, 0 mg chol, 180 mg sod.
Blueberry Lemon Scones
2 cups all-purpose
flour
3 tablespoons
granulated sugar
1 tablespoon baking
powder
3
⁄4 teaspoon salt
1
⁄4 cup cold butter or
margarine, cut into
1
⁄2-inch pieces
1
⁄2 cup whipping cream
2 eggs
1
⁄2 teaspoon grated
lemon peel
1 cup fresh blueberries
1 cup powdered sugar
2-3 tablespoons fresh
lemon juice
In food processor, position multipurpose blade in
work bowl. Add flour, granulated sugar, baking
powder, and salt. Process 3 to 4 seconds. Add
butter. Process 10 to 15 seconds, or until crumbly.
Remove to medium bowl.
Position multipurpose blade in work bowl.
Add cream, eggs, and lemon peel. Process 3 to
4 seconds, or until mixed.
Gently stir blueberries into flour mixture. Add cream
mixture; stir gently just until moistened. Gather into
a ball. Divide dough in half. Pat each half into a
5-inch circle on floured surface. With floured knife,
cut each circle into 4 wedges. Place in ungreased
broil pan 1⁄2 inch apart.
Bake with oven rack in up position in lower slots of
oven (Position C on page 8) at 375°F for 12 to 18
minutes, or until golden brown. Cool 10 minutes.
Meanwhile, in small bowl, mix powdered sugar and
enough lemon juice for drizzling consistency. Drizzle
over warm scones.
Yield: 8 servings (1 scone per serving).
Per Serving: About 320 cal, 5 g pro, 47 g carb,
12 g total fat, 7 g sat fat, 90 mg chol, 430 mg sod.
21
MAIN DISHES
Broiled Mustard-Caper Salmon
11⁄2 pounds fresh salmon
fillets
2 tablespoons
mayonnaise
1 tablespoon capers
2 teaspoons Dijon
mustard
1 teaspoon chopped
fresh dill
Fresh dill, if desired
Place salmon skin-side down on grill in broil pan.
In small bowl, combine mayonnaise, capers,
mustard, and 1 teaspoon dill; mix well. Spread
2 teaspoons of mixture on top of salmon.
Broil with oven rack in up position in lower slots of
oven (Position C on page 8) for 15 to 20 minutes,
or until fish flakes easily with fork. Serve with
remaining sauce. Garnish with additional fresh dill,
if desired.
Yield: 4 servings.
Per Serving: About 330 cal, 39 g pro, 0 g carb,
18 g total fat, 2.5 g sat fat, 110 mg chol,
250 mg sod.
Garlic-Herb Roast Cornish Hens
1 clove garlic
2 tablespoons fresh
basil leaves
2 teaspoons fresh
rosemary leaves
1
⁄2 teaspoon salt
1
⁄8 teaspoon black
pepper
1 tablespoon plus
1 teaspoon olive oil,
divided
2 Cornish game hens
(about 24 oz. each),
giblets removed
1
⁄3 cup water
In food processor, position mini bowl and mini
blade in work bowl. With processor running, add
garlic, basil, and rosemary through feed tube.
Process 5 to 10 seconds, or until chopped. Scrape
down sides of bowl. Add salt, pepper, and
1 tablespoon oil. Pulse 2 times, about 2 seconds
each time.
Place hens, breast side up, in broil pan. Loosen skin
from breasts; rub herb mixture over breasts under
skin. Truss hen legs with kitchen string, if desired.
Brush tops of skin with remaining 1 teaspoon oil.
Pour water into pan around hens.
Bake with oven rack in down position in lower slots
of oven (Position D on page 8) at 350°F for 55 to
70 minutes, or until temperature in thickest part of
thigh is 180°F. Make sure hens are not touching the
upper heating element.
Yield: 4 servings.
Per Serving: About 440 cal, 34 g pro, 0 g carb,
32 g total fat, 8 g sat fat, 200 mg chol,
390 mg sod.
22
Chipotlé-Orange Roast Turkey Breast
21⁄2 -23⁄4 pounds bone-in
turkey breast half
with skin
1
⁄2 teaspoon salt
1
⁄4 teaspoon black
pepper
3 tablespoons orange
marmalade
2 chipotlé chiles in
adobo sauce, finely
chopped
1 clove garlic, sliced
1
⁄2 orange, thinly sliced
1
⁄3 cup water
Rub bone side of turkey with salt and black pepper.
Loosen skin from breast.
In small bowl, mix marmalade and chipotlé chiles.
Rub 1 tablespoon of the mixture over the breast
under the skin. Place garlic and orange slices
between skin and breast. Place skin-side up in broil
pan. Pour water into pan around turkey. Cover with
aluminum foil. Bake with oven rack in down
position in lower slots of oven (Position D on
page 8) at 325°F for 45 minutes.
Remove aluminum foil. Brush remaining marmalade
mixture over turkey skin. Bake an additional 20 to
40 minutes, or until temperature in thickest part
of meat is 170°F. If skin is over-browning, cover
loosely with small piece of aluminum foil. Let stand
10 minutes before serving.
Yield: 6 servings.
Per Serving: About 280 cal, 37 g pro, 9 g carb,
10 g total fat, 3 g sat fat, 90 mg chol, 340 mg sod.
23
Spinach Pepperjack Meatloaf
11⁄2 pounds extra lean
ground beef
1 slice bread, torn into
pieces
1
⁄2 medium onion, cut
into quarters
2 cups loosely packed
fresh spinach
4 ounces pepperjack
cheese, chilled
2 eggs, beaten
1
⁄4 cup chunky salsa
1
⁄2 teaspoon dried
oregano
1
⁄2 teaspoon salt
In medium bowl, place beef. In food processor,
position mini bowl and mini blade in work bowl.
Add bread. Process 5 to 10 seconds, or until finely
crumbled. Remove to bowl with beef. Add onion to
mini bowl. Pulse 2 to 3 times, about 2 seconds each
time, or until chopped. Remove to beef mixture;
set aside.
Position slicing disc in work bowl. Add spinach.
Process to slice. Remove and set aside.
Position shredding disc in work bowl. Add cheese.
Process to shred. Set aside.
Add eggs, salsa, oregano, and salt to meat mixture;
mix well. On plastic wrap or waxed paper, press
meat into 12 x 8-inch rectangle. Spread spinach
over meat, leaving 1⁄2 inch around edges. Press lightly
to compact. Top with cheese; press lightly.
Starting with short end and using plastic wrap, roll
meat to enclose filling. Remove plastic wrap as meat
is rolled. Place loaf seam-side down in broil pan,
discarding plastic wrap. Bake with oven rack in
down position in lower slots of oven (Position D on
page 8) at 350°F for 40 to 45 minutes, or until
thoroughly cooked (internal temperature of meat
is 160°F). Shield loaf with aluminum foil for final
1
⁄2 hour of baking to prevent over-browning, if
necessary. Let stand 5 minutes before serving.
Yield: 6 servings.
Tip: For milder flavor, try Monterey Jack cheese in
place of pepperjack cheese, and choose a mild salsa.
Per Serving: About 290 cal, 30 g pro, 7 g carb,
16 g total fat, 7 g sat fat, 90 mg chol, 800 mg sod.
24
Prosciutto Provolone Pizza
Crust
⁄2 ounce fresh
Parmesan cheese, cut
into 1-inch pieces
11⁄2 cups all-purpose
flour
1
⁄2 teaspoon sugar
1
⁄2 teaspoon salt
1
⁄2 teaspoon dried basil
1
⁄2 cup water
1 tablespoon olive oil
1 teaspoon active dry
yeast
Cornmeal
1
Topping
8-10 large fresh basil
leaves
2 tablespoons fresh
oregano leaves
1 clove garlic
3 ounces provolone or
mozzarella cheese,
chilled
2 large Roma tomatoes
2 ounces thinly sliced
prosciutto or ham
In food processor, position multipurpose blade in
work bowl. With processor running, add Parmesan
cheese through feed tube. Process 25 to 30
seconds, or until finely grated. Add flour, sugar,
salt, and dried basil. Process 4 to 8 seconds, or
until mixed.
In small saucepan, combine water and oil. Heat
over low heat until warm, 105°F to 115°F. Stir in
yeast to dissolve. With processor running, slowly
add yeast mixture through feed tube. Process 1 to
11⁄4 minutes, or until dough forms a ball. Remove
dough to greased bowl, turning dough to grease all
sides. Cover; let rise in warm place until double in
size, about 45 to 60 minutes.
Punch dough down. Lightly sprinkle greased broil
pan with cornmeal. Press dough into bottom and
1
⁄2 inch up sides of pan.
Meanwhile, in food processor, position mini bowl
and mini blade in work bowl. With processor
running, add fresh basil and oregano through feed
tube. Process 8 to 10 seconds, or until chopped.
Add garlic. Process 5 to 10 seconds, or until
chopped. Remove and set aside.
Position shredding disc in work bowl. Add
provolone cheese. Process to shred. Remove and
set aside.
Position slicing disc in work bowl. Add tomatoes.
Process to slice. Remove and set aside. Top pizza
crust with 1⁄2 provolone cheese, tomatoes, and
basil mixture.
Position slicing disc in work bowl. Add prosciutto.
Process to slice.
Spread prosciutto and remaining provolone cheese
on pizza. Bake with oven rack in up position in
lower slots of oven (Position C on page 8) at 400°F
for 10 to 18 minutes, or until crust is deep golden
brown and top is golden brown. Serve hot.
Yield: 6 servings.
Per Serving: About 220 cal, 11 g pro, 25 g carb,
8 g total fat, 3.5 g sat fat, 20 mg chol,
540 mg sod.
25
Shiitake-Leek Filet Mignon
4
1
1
2
21⁄2
3
⁄2
1
⁄4
1
⁄4
⁄4
1
1
Salt, if desired
Black pepper,
if desired
steaks (about 11⁄2 lb.)
beef filet mignon,
about 1 inch thick
clove garlic
small leek, white and
light green part only,
sliced
tablespoons butter
or margarine
ounces fresh shiitake
mushrooms
tablespoons white
wine
teaspoon dried
marjoram
teaspoon
Worcestershire sauce
cup whipping cream
teaspoon salt
Chopped fresh
parsley, if desired
Lightly salt and pepper both sides of steaks, if
desired. Place beef on grill in broil pan. Broil with
oven rack in up position in lower slots of oven
(Position C on page 8) for 9 to 13 minutes per side,
or until internal temperature is 150°F for medium or
160°F for well done.
Meanwhile, in food processor, position
multipurpose blade in work bowl. Add garlic.
Process until finely chopped.
Position slicing disc in work bowl. Add leek. Process
to slice. In medium skillet over medium heat,
melt butter. Stir in leek and garlic. Cook and stir
2 minutes.
Meanwhile, in food processor, position slicing disc
in work bowl. Add mushrooms. Process to slice.
Remove to skillet with leek mixture; cook and stir
2 minutes. Stir in wine, marjoram, Worcestershire
sauce, cream, and salt. Bring to a boil; boil 4 to
5 minutes, or until thickened. Serve leek mixture
over steaks. Garnish with parsley, if desired.
Yield: 4 servings.
Per Serving: About 550 cal, 31 g pro, 5 g carb,
44 g total fat, 20 g sat fat, 145 mg chol,
230 mg sod.
26
11⁄4 cups all-purpose
flour
1
⁄2 cup powdered sugar
1
⁄8 teaspoon salt
2 teaspoons finely
chopped crystallized
ginger, if desired
11⁄2 -2 teaspoons grated
orange peel, orange
portion only
1 teaspoon grated
lemon peel, yellow
portion only
3
⁄4 cup cold butter or
margarine, cut into
1-inch pieces
Glaze
⁄3 cup powdered sugar
⁄4 teaspoon grated
orange peel, orange
portion only
2 -21⁄2 teaspoons fresh
orange juice
1
1
In food processor, position multipurpose blade
in work bowl. Add flour, 1⁄2 cup powdered sugar,
salt, ginger, if desired, and orange and lemon
peels. Process 10 seconds, or until mixed. Add
butter. Process 25 to 30 seconds, or until soft
dough forms.
With lightly floured hands, press dough onto
bottom of ungreased 8 x 8 x 2-inch baking pan.
Bake with oven rack in up position in lower slots of
oven (Position C on page 8) at 300°F for 15 to
20 minutes, or until set and lightly browned. Cool
10 minutes.
Meanwhile, in glass measuring cup, blend glaze
ingredients, adding orange juice just to drizzling
consistency. Drizzle over partially cooled bars.
Cool completely.
Yield: 16 servings (1 square per person).
Per Serving: About 130 cal, 1 g pro, 13 g carb,
9 g total fat, 5 g sat fat, 25 mg chol, 20 mg sod.
Chocolate Chip Cookie Bars
⁄2 cup butter or
margarine, softened
1
⁄2 cup granulated sugar
1
⁄2 cup packed brown
sugar
1 egg
1 teaspoon vanilla
11⁄2 cups all-purpose
flour
1
⁄2 teaspoon baking
soda
1
⁄2 teaspoon salt
11⁄2 cups semisweet
chocolate chips*
1
Glaze
⁄4 cup semisweet
chocolate chips
1 teaspoon shortening
3
In mixer bowl, place butter and sugars. With mixer,
beat at medium speed until well blended. Add egg
and vanilla; continue beating at medium speed
until blended and fluffy. Add flour, baking soda,
and salt. Mix at low speed just until moistened.
Stir in chocolate chips.
Press mixture into ungreased 9 x 9 x 2-inch baking
pan. Bake with oven rack in down position in lower
slots of oven (Position D on page 8) at 325°F for
15 to 18 minutes, or until golden brown. Cool
5 minutes.
Meanwhile, in small saucepan over low heat, melt
glaze ingredients until chocolate can be stirred
smooth. Spread over partially cooled bars.
Cool completely.
Yield: 16 servings (1 bar per serving).
*Half of semisweet chocolate chips in dough may
be replaced with 3⁄4 cup white baking chips.
Per Serving: About 260 cal, 3 g pro, 36 g carb,
13 g total fat, 6 g sat fat, 30 mg chol, 125 mg sod.
27
DESSERTS
Citrus Shortbread Squares
Caramel-Cashew Chocolate Brownies
20 individually wrapped
caramels
3 tablespoons
whipping cream
3
⁄4 cup butter or
margarine, softened
11⁄2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1
⁄2 cup unsweetened
cocoa powder
1
⁄8 teaspoon salt
4 ounces semisweet
chocolate, coarsely
chopped
1 cup roasted cashews,
coarsely chopped
1 ounce white baking
chocolate, chopped,
if desired
1
⁄2 teaspoon vegetable
oil, if desired
In small saucepan over low heat, heat caramels and
cream, stirring until melted and smooth. Set aside.
In mixer bowl, place butter, sugar, eggs, and vanilla.
With mixer, beat at medium speed until creamy.
Add flour, cocoa, and salt. Mix on low speed until
moistened. Stir in semisweet chocolate and
cashews. Spread in greased 9 x 9 x 2-inch baking
pan. Drizzle caramel evenly over top.
Bake with oven rack in down position in lower slots
of oven (Position D on page 8) at 325°F for 25 to
30 minutes, or until set in center.
In small microwave-safe bowl, add white chocolate
and oil, if desired. Microwave on High for 45 to
60 seconds, or until melted. Stir until smooth.
Drizzle over brownies. Cool 30 minutes. Refrigerate
11⁄2 to 2 hours to set chocolate.
Yield: 16 servings (1 brownie per serving).
Per Serving: About 330 cal, 5 g pro, 40 g carb,
18 g total fat, 9 g sat fat, 65 mg chol, 115 mg sod.
28
Pear Crumble Tart
Crust
1 cup all-purpose flour
2 teaspoons
granulated sugar
1
⁄4 teaspoon salt
3 tablespoons cold
butter or margarine,
cut into 1⁄2-inch
pieces
1 tablespoon cold
shortening
1 egg yolk
2-3 tablespoons ice
water
Topping
⁄2 cup all-purpose flour
⁄3 cup packed brown
sugar
1
⁄4 cup cold butter or
margarine, cut into
1
⁄2-inch pieces
1
1
Filling
3 large ripe Bosc or
Anjou pears, peeled,
cored, and cut into
3
⁄8-inch slices
2 tablespoons lemon
juice
2 tablespoons
granulated sugar
1 tablespoon
all-purpose flour
1
⁄8 teaspoon nutmeg
1
⁄8 teaspoon salt
In food processor, position multipurpose blade in
work bowl. Add 1 cup flour, 2 teaspoons
granulated sugar, and salt. Process 3 to 4 seconds,
or until mixed. Add 3 tablespoons butter and
shortening. Process 5 to 10 seconds, or until
crumbly. In small bowl, combine egg yolk and
2 tablespoons water; sprinkle over flour mixture.
Pulse 4 to 5 times, 1 to 2 seconds each time, or
until mixture pulls away from bowl sides and dry
ingredients are moistened. Add additional water
if necessary.
Remove to floured surface; shape into a ball. Roll
dough into an 11-inch circle. Fit into bottom and
up sides of 9-inch tart pan; trim edges. Cover with
plastic wrap and refrigerate.
In food processor, position multipurpose blade in
work bowl. Add 1⁄2 cup flour, brown sugar, and
1
⁄4 cup butter. Process 5 to 8 seconds, or until
crumbly. Set aside.
In large bowl, place pears. Sprinkle with lemon
juice. Add 2 tablespoons granulated sugar,
1 tablespoon flour, nutmeg, and salt. Toss lightly
to combine.
Spoon pear filling into crust. Cover with topping.
Bake with oven rack in up position in lower slots
of oven (Position C on page 8) at 350°F for 45 to
50 minutes, or until golden brown and pears are
tender.
Yield: 8 servings.
Tip: Place piece of plastic wrap on top of dough to
roll out. If crust tears, press together to seal.
Per Serving: About 290 cal, 3 g pro, 43 g carb,
12 g total fat, 7 g sat fat, 50 mg chol, 115 mg sod.
29
KitchenAid® Countertop Oven Warranty for
the 50 United States and District of Columbia
This warranty extends to the purchaser and any succeeding owner for
Countertop Ovens operated in the 50 United States and District of Columbia.
Length of
Warranty:
KitchenAid Will Pay
For Your Choice of:
One Year Full Warranty
from date of purchase.
Hassle-Free Replacement
of your Countertop
Oven. See inside front
cover for details on how
to arrange for service, or
call the Customer
Satisfaction Center
toll-free at
1-800-541-6390.
KitchenAid Will Not
Pay For:
A. Repairs when
Countertop Oven is
used in other than
normal single family
home use.
B. Damage resulting
from accident,
alteration, misuse or
abuse.
C. Any shipping or
handling costs to
deliver your
Countertop Oven to
an Authorized
Service Center.
D. Replacement parts
or repair labor costs
for Countertop Oven
operated outside the
50 United States
and District of
Columbia.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL
OR CONSEQUENTIAL DAMAGES. Some states do not allow the exclusion or
limitation of incidental or consequential damages, so this exclusion may not
apply to you. This warranty gives you specific legal rights and you may also
have other rights which vary from state to state.
30
Arranging for Service
After the Warranty Expires
For service information, call toll-free
1-800-541-6390, 8 a.m. to 8 p.m.,
Monday through Friday, 10 a.m. to
5 p.m., Saturday, (Eastern Time) or
write to:
Customer Satisfaction Center
KitchenAid Portable Appliances
P.O. Box 218
St. Joseph, MI 49085-0218
WARNING
Electrical Shock Hazard
Unplug before servicing.
Failure to do so can result in
death or electrical shock.
31
32
®
FOR THE WAY IT’S MADE.™
® Registered Trademark/™Trademark of KitchenAid, U.S.A.
Teflon is a registered trademark of
E. I. DuPont De Nemours and Company
P0504131900
© 2004. All rights reserved. (3604dZw1104)
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