Use and Care Manual

ENGLISH

OVEN ROASTED ASPARAGUS

• 1 bunch asparagus

• 4 Tbsp. olive oil

• Kosher salt, to taste

• Freshly ground black

pepper, to taste

Using BAKE, preheat your RETRO TOASTER OVEN

to 425°F as directed under HOW TO OPERATE.

Wash and trim asparagus, then spread out the aspargus

in a single layer on the Baking Pan. Pat aspargus as dry as

you can to avoid "steaming" the asparagus in the oven.

Drizzle olive oil over the asparagus and then

sprinkle with kosher salt and black pepper.

Roast the asparagus for about 10 minutes.

Enjoy!

PESTO SALMON

• 1 ¼ lb. salmon filet,

cut into 4 pieces

• 2 Tbsp. white wine

• 2 Tbsp. toasted pine

nuts (optional)

• 1 lemon, halved

Using BROIL, preheat your RETRO TOASTER OVEN

to 450°F as directed under HOW TO OPERATE.

Cover the Baking Pan with foil, then

coat with canola cooking spray.

Place salmon lets, skin-side dow, on the foil-lined pan.

Squeeze one of the lemon halves over the

salmon, then drizzle with white wine, and

allow to marinate for 15 minutes.

Spread ½ Tbsp. of the pesto over each serving of salmon.

Broil until sh akes and esh is opaque and light

pink, or about 8 to 10 minutes per inch of thickness.

Cut the remaining lemon in thin slices, and

garnish with toasted pine nuts.

Enjoy!