THE EZ COOK COOKBOOK AND INSTRUCTION MANUAL
SUPERIOR TO OVEN COOKING... WITH MICROWAVE SPEED...
TABLE OF CONTENTS I. Introduction........................................................… Benefits................................................................… Features...............................................................… A Healthier Lifestyle................................................ 7 9 10 11 II. Using Your AMERICAN HOME Oven................. Product Diagrams.................................................… Safety Precautions................................................
IV. Recipes A. Appetizers...........................................................… Orange Spareribs..................................................… Garlic Toast.........................................................…. Sweet and Sour Chicken Kebab............................... Spicy Wings.........................................................… 23 23 25 26 28 B. Meats, Fish and Poultry........................................ Roast Chicken.....................................................….
Bacon and Eggs....................................................… Grilled Shrimp.....................................................…. BBQ Shrimp.........................................................… Fish in a Sack.......................................................… Grilled Tuna Steaks..............................................… Grilled Swordfish..................................................... Grilled Salmon.........................................................
Sunshine Orange Nut Bread..................................... Frozen Pizza.........................................................… Cinnamon Pull-A-parts............................................ 63 65 66 E. Desserts..............................................................…. New England Blueberry Custard.............................. Apple-Almond Pudding .......................................... Baked Apples.......................................................
I. INTRODUCTION THE EZ COOK STORY : A NEW GENERATION IN COOKING™ With the EZ COOK Oven you can prepare delicious, healthful meals in less than half the time of traditional methods. What makes these superior results possible is our revolutionary approach to certain time-honored cooking methods. Professional cooks have long known that they could improve upon traditional oven cooking by using a fan to accelerate the circulation of the oven's hot air.
Consider these other benefits ‧ Meat and poultry turn out brown and crisp on all sides, moist and juicy on the inside. ‧ Sliced potatoes can be "air-fried" with a small amount of oil and will turn out crisp and golden brown. ‧ Breads and pastries rise higher and turn out fluffier and moister than in a standard oven. ‧ You can save up to 60 percent of the energy consumed by a standard oven. ‧ Multi-level cooking allows you to cook an entire meal at one time.
BENEFITS OF THE EZ COOK * The EZ COOK roasts-broils-bakes-steams food perfectly. * The EZ COOK cooks food in less time than the average convection oven. * This is convection cooking without the expense of installing wall units. * Easy to operate, just set timer and temperature. * Hot air circulates around food, therefore, food cooks evenly. * Meat sears quickly on the outside, sealing juices on the inside. * Hot-air circulation makes baked food rise higher.
FEATURES OF THE AMERICAN HOME 10 APPLIANCES IN ONE: - Standard Oven - Grill - Broiler Oven - Deep-Fat Fryer - Microwave Oven - Convection Oven - Toaster Oven - Electric Frying Pan - Rotisserie - Electric Steamer COOKS EIGHT WAYS: - Broils - Roasts - Bakes - Grills - Barbecues - Boils without water - Fries without oil - Steams TECHNICAL SPECIFICATIONS Weight : Bowl Diameter : Bowl Capacity : Bowl Depth : Cook Temp. Range : 21 lbs.(9.5 kg) 12 in.(305 mm) 12 qtrs.(11.
A HEALTHIER LIFESTYLE With the EZ COOK Oven, you are always cooking with hot air (dry roasting) and with the food suspended on a wire rack. As a result, retention of fat is minimized, leading to fewer calories, lower fat and cholesterol consumption and a healthier lifestyle. You will find that, with the EZ COOK Oven, it is not necessary to add fat, oil, butter or margarine to most recipes. However, you can do so if you wish. We recommend the following steps to further improve your health: 1.
II.
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SAFETY PRECAUTIONS * Read all the instructions - then save for future reference. *Do not touch hot surfaces. Use handles or knobs. *To protect against electrical shock do not immerse cord, plugs, or (state specific part or parts in question)in water or other liquid. *Do not operate and 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.
BEFORE YOU BEGIN COOKING PREPARING YOUR AMERICAN HOME The EZ COOK should be heated once before cooking with it. While preparing the oven according to the following instructions, the oven will give off a slight burning odor. The oven is actually burning off excess lubricants found in the oven's heating elements and will not harm you or the oven. FOLLOW THESE EASY STEPS...
HOW TO OPERATE THE AMERICAN HOME * Place lower wire rack in the glass bowl of the oven. * Place food directly on rack, unless otherwise specified. * Secure lid on oven. * Push safety handle down to "ON" position. * Set thermostat. * Set timer. * NOTE : Use the lower rack for all recipes unless otherwise noted. NOW YOU'RE COOKING！ CLEANING YOUR OVEN LIGHT CLEANING * Unplug oven and let cool. * Use a sponge or dishcloth with a mild dishwashing detergent and warm water to wipe glass bowl clean.
* Wash wire racks in mild dishwashing detergent and water. * Clean metal parts using a sponge or dishcloth with a mild dishwashing detergent, then wipe clean. If scrubbing is necessary, use a nylon or polyester mesh pad. SELF CLEANING OF GLASS BOWL * To self clean glass bowl, fill with hot water to the water fill line marked on the side of the bowl (approximately 11/2 inches of water). NOTE！ DO NOT FILL WITH WATER ABOVE THE WATER LINE MARKED ON THE BOWL. * Add one squeeze of mild dishwashing detergent.
III. HELPFUL HINTS COOKING TIPS TO USE YOUR AMERICAN HOME TO ITS FULLEST POTENTIAL, HERE ARE A FEW COOKING TIPS TO REMEMBER... * WHENEVER POSSIBLE PLACE FOOD DIRECTLY ON THE WIRE RACK Cooking on a wire rack allows the hot air to circulate freely around the food, cooking it quickly and evenly without turning. * COOKING A COMPLETE MEAL AT ONCE By using two levels of racks, it is easy to cook an entire meal at once.
* TO MAKE YOUR CLEAN-UP EVEN EASIER Before cooking, spray the oven, including the racks and pans, with a non-stick product first. Wiping away the grease and residue after cooking will be even easier. * ADAPTING RECIPES As a rule of thumb, when using recipes intended for conventional ovens, temperatures will remain the same but cooking times will be less. The cooking times in the recipes in this book should be used as a guide.
SELECTING YOUR FOOD MEAT Beef Select rich, red, fine-textured meat with a light covering of fat (having a marbled appearance). Buy whole pieces and cut to suit – you can really save a lot. Lamb Select lean meat. Meat should be soft, pinkish-red and fine textured. Pork Select lean meat. Meat should be very light pink in color, fine textured and fresh smelling. FISH Whole Fillets Select only fresh fish with full, clear eyes and bright gills - a sure sign of freshness.
FOOD PREPARATION AND PRESENTATION PREPARATION Careful preparation pays off in an appetizing, healthful and tasty meal. Always remove excess fat and trim meats. Clean and trim vegetables and garnishes, removing all bruises and blemishes. Use only the freshest meats and vegetables. Always ensure that all parts of a meal are cooked at the right time. This usually requires different starting times that must be planned thoroughly.
IV. RECIPES ‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧ A. APPETIZERS AMERICAN HOME makes entertaining even easier. Most frozen appetizers can be served within 4 to 8 minutes after removing them from the freezer. You can also make your own appetizers and cook them at lightning speed in the AMERICAN HOME.
STEP ONE Cut ribs into serving pieces, set aside. STEP TWO Prepare marinade : Using smallest holes of grater, grate outside peel of one orange, then scrape into saucepan. Juice both oranges and add to saucepan along with honey, lemon juice, Worcestershire and soy sauce. Bring to a simmer over medium-high heat. Stirring occasionally, cook sauce for 10 minutes. Remove from heat and cool thoroughly. STEP THREE Pour marinade over ribs, cover and refrigerate for at least 4 hours.
GARLIC TOAST Makes 4 servings Cooking time : 6 to 7 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 1 loaf of French or Italian bread 1/2 cup butter, room temperature 2 tablespoons grated parmesan cheese 2 cloves garlic, peeled and minced Salt and pepper to taste STEP ONE Slice bread on diagonal into one-inch pieces. STEP TWO Thoroughly mix butter, parmesan cheese, garlic, salt and pepper. Spread butter mixture on one side of bread slices.
SWEET AND SOUR CHICKEN KEBAB WITH PEANUT DIPPING SAUCE Makes 25 to 30 individual skewers Marinate : at least 30 minutes Cooking time : 10 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
Sweet & Sour Chicken Kebab (Continued) STEP ONE Cut chicken breasts lengthwise into strips, 1-inch wide. Using one hand to secure chicken, press skewer down the length of one strip. Repeat with remaining strips. Place skewers in a glass baking dish, set aside. Combine sherry, Teriyaki sauce and sweet-and-sour sauce in a small bowl. Add garlic, lemon juice and honey; blend thoroughly. Pour marinade over skewered chicken, cover and refrigerate for at least 30 minutes, turning once.
SPICY WINGS Makes 6 servings Marinate : at least 30 minutes Cooking time : 30 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 3 pounds chicken wings, trimmed Marinade: 1/2 cup soy sauce 1/2 cup vegetable oil 1 tablespoon hot chili oil 1 large clove garlic, finely chopped STEP ONE Prepare marinade : Combine soy sauce, oil, chili oil and garlic in large mixing bowl. Add chicken wings and toss to coat. Cover and refrigerate for at least 30 minutes.
MEATS, FISH AND POULTRY B. EZ COOK is the perfect oven for cooking all your meat, poultry and fish. Its fan forces hot air to circulate down the side of the meat, then it bounces off the bottom of the oven and cooks the underside simultaneously. This forced-air cooking process is so quick that it sears the outside of the meat, sealing in all the natural juices. Meats cooked in the EZ COOK will have a full roasted flavor, while being cooked at microwave speeds.
STEP ONE Remove any excess fat from chicken and discard. Wash chicken under cold water, pat dry. Set chicken aside. STEP TWO Melt butter in a skillet over medium-high heat. Add onion and sauce until soft, about 1 minute. Add mushrooms and sauce one minute. Add bread crumbs, salt, pepper, parsley, lemon rind, marjoram, nutmeg and egg; mix thoroughly. Spoon bread crumb stuffing into the chicken's cavity. Rub skin with salt and pepper. Set aside. STEP THREE Place wire rack into glass bowl of oven.
ORIENTAL GRILLED CHICKEN Makes 4 servings Marinate : at least 1 hour Cooking time: 25 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. Chicken (approx. 4 pounds), quartered Marinade : 1 tablespoon vegetable oil 1/2 teaspoon chili powder 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and minced 2 tablespoons soy sauce 1/2 cup water 2 tablespoons lime juice STEP ONE Remove excess fat from chicken. Set chicken aside.
STEP THREE Place wire rack into glass bowl of oven. Reduce heat to 356℉ Drain marinade from chicken, reserving marinade. Place chicken directly on wire rack and grill for 25 minutes, turning once. Baste with marinade after 10 minutes. Bring reserved marinade to a boil until it reduces to 3/4 cup; pour over chicken before serving.
ROAST TURKEY Makes 8 servings Cooking time : un-stuffed - 12 minutes per pound stuffed - 15 minutes per pound * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. Optional extender ring needed in order for turkey to fit in the oven. 1 ten pound turkey 1/4 cup oil, melted butter or margarine Salt and pepper (if desired) STEP ONE Wash turkey under cold water, pat dry. Remove and discard any excess fat. Set turkey aside. STEP TWO Place wire rack into glass bowl of oven.
Turkey Stuffing: 4 cups bread cubes or soft bread crumbs 2 cups chopped celery 1 cup chopped onion 1/2 cup margarine (1 stick) 1 teaspoon thyme 1 teaspoon marjoram 1/2 cup turkey stock, chicken stock or water, salt and pepper to taste STEP ONE Melt margarine in a large frying pan. Add onion and celery, saute until soft and transparent (5 minutes). STEP TWO Add bread cubes or crumbs, marjoram and thyme. Stir gently to combine. Pour stock or water over mixture. Season with salt and pepper, mix lightly.
GRILLED SIRLOIN STEAK Makes 4 servings Cooking time : Rare Medium Well Done 8-10 minutes 10-12 minutes 12-14 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 1 sirloin steak, 3/4 to 1 inch thick 2 cloves garlic, peeled and crushed Salt and pepper to taste STEP ONE Rub both sides of the steak with garlic. Season with salt and pepper, set aside. STEP TWO Use the elevated wire rack so that the steak sits high in glass bowl of oven.
GRILLED FILET MIGNON Makes 4 servings Cooking time : Rare Medium Well Done 8-10 minutes 12 minutes 14 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 4 filet mignons, cut 1 inch thick 1 tablespoon vegetable oil Salt and pepper to taste STEP ONE Brush filets with oil. Sprinkle with salt and pepper. Set aside. STEP TWO Use elevated wire rack.
HAMBURGERS AND HOT DOGSALONE OR TOGETHER Makes 4 servings Cooking time : 8 to12 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. Hamburger : Rare 10 minutes Medium 12 minutes Well done 14 minutes 1 pound ground chuck or favorite cut 1/2 pound hot dogs (4 or 5 hot dogs - 1 1/2 to 2 ounces each) STEP ONE Shape ground chuck into 4 burgers, 4 inches in diameter. Make 1/4 inch slashes at one inch intervals down the length of the hot dogs.
BONELESS RIB ROAST Makes 6 servings Cooking time : Rare Medium Well Done 1 hour and 40 minutes 1 hour and 50 minutes 2 hours * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 4-pound boneless rib roast, tied Salt and pepper STEP ONE Rub roast well with salt and pepper. STEP TWO Place wire rack into glass bowl of oven. Reduce heat to 356℉ Set rib roast directly on wire rack and roast according to times indicated above for desired doneness.
WESTERN BEEF BARBECUE Makes 4 to 6 servings Marinate : at least 4 hours or overnight Cooking time : 1 hour and 20 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
STEP ONE In a 9×13 inch glass baking dish, combine the marinade ingredients. Place the beef in the marinade, turning once to coat. Store, covered in the refrigerator overnight. STEP TWO Lay out a sheet of heavy duty foil, measuring about 14×20 inches. Remove the meat from the marinade and lay it on the foil. Spoon about 1/3 cup of the marinade over the meat. Bring the longer ends of the foil together, folding edges over several times to seal. Fold over remaining shorter ends to seal the package.
ROAST PORK, CHINESE STYLE Makes 8 servings Cooking time : 1 hour and 10 minutes Marinate : at least 2 hours * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. A boneless pork loin (approx.
STEP THREE Place wire rack into glass bowl of oven. Reduce heat to 374℉ Remove pork from marinade, reserve marinade. Place pork directly on wire rack, roast 1 hour and 10 minutes. When done, let pork rest, out of oven, for 10 minutes before slicing. STEP FOUR In the meantime : 30 minutes before pork is ready, prepare sauce. Pour reserved marinade into saucepan, add broth and cornstarch. Simmer 15 minutes. When pork is ready add any accumulated juices from oven bowl to sauce. Simmer another 2 minutes.
ALL AMERICAN MEAT LOAF Makes 4 servings Cooking time : 45 to 50 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
BBQ SPARERIBS Makes 2 servings Marinate : at least 2 hours Cooking time : 20 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 21/4 pounds spareribs, trimmed 10 green onions Marinade : 2 tablespoons white wine 2 tablespoons soy sauce 1 teaspoon garlic salt 1/2 cup hoisin sauce 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and minced Pepper to taste STEP ONE Cut spareribs into 2-inch pieces.
ROAST LEG OF LAMB Makes 8 servings Cooking time : 1 hours and 40 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. Leg of lamb (approx. 4 pounds) 2 cloves garlic, peeled and crushed 1 tablespoon chopped fresh rosemary or 1 teaspoon dry rosemary Salt and pepper to taste STEP ONE Trim off excess fat from leg of lamb. Rub meat with garlic, then season with rosemary, salt and pepper. Set aside. STEP TWO Place elevated wire rack into glass bowl of oven.
BACON AND EGGS Makes 4 servings Cooking time : 10 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 4 eggs 8 strips of bacon STEP ONE Reduce heat to 356℉. STEP TWO Place wire rack into glass bowl of oven. Lay out the 8 strips of bacon on the rack. Bake for 4 minutes, then set in the elevated rack. Place the eggs (still in the shells) on the elevated rack and bake for 6 more minutes. Eggs will be perfectly soft cooked.
GRILLED SHRIMP Makes 4 servings Cooking time : 8 to10 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 11/2 pounds jumbo shrimp (peeled and cleaned) 1/4 cup melted butter or margarine 1 garlic clove, peeled and minced 2 tablespoons lemon juice STEP ONE Rinse and pat dry shrimp. In small bowl, combine melted butter or margarine with garlic and lemon juice. Set aside. STEP TWO Place elevated wire rack into glass bowl of oven.
BBQ SHRIMP Makes 4 servings Marinate : 1 hour Cooking time : 8 to10 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 11/2 pounds jumbo shrimp Marinade : 1 small onion, peeled and finely chopped 1 teaspoon sesame oil 2 tablespoons white wine 2 tablespoons lemon juice 1 garlic clove, peeled and minced 3 tablespoons hoisin sauce STEP ONE Shell and clean shrimp, leaving the tail intact. Set aside.
FISH IN A SACK Makes 4 to 6 servings Cooking time : 15 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
GRILLED TUNA STEAKS (SWORDFISH AND SALMON) Makes 4 servings Cooking time : 8 minutes Marinate : 30 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 43/4 inch tuna steaks, 6 ounces each Marinade : 1/4 cup soy sauce 2 tablespoons fresh lemon juice 6 green onions, trimmed and thinly sliced, including green tops 2 tablespoons vegetable oil STEP ONE Prepare marinade : Combine soy sauce, lemon juice, green onion and oil in a shallow pan.
VEGETABLES C. Preparing vegetables in the EZ COOK combines the two most popular techniques in cooking. You have the roasted flavors associated with a conventional oven at microwave speeds. The EZ COOK opens the door to an entirely new world of vegetable cookery. ‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧ FRENCH FRIES/POTATO CHIPS Makes 4 servings Cooking time : 10 to 15 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
POTATOES BAKED IN JACKETS Makes 4 servings Cooking time : 30 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 4 medium-sized baking potatoes, washed 4 teaspoons butter or margarine, room temperature Garlic salt to taste Black pepper to taste STEP ONE Dry potatoes with paper towel. Pierce skin several times with a fork. Rub skin of each potato with a teaspoon of butter. Sprinkle with desired amount of garlic salt and pepper.
CAULIFLOWER AU GRATIN Makes 4 to 6 servings Cooking time : 15 to 20 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 1 small cauliflower 4 tablespoons butter or margarine 3 tablespoons flour 11/2 cups milk 3/4 cup grated mild cheddar cheese Salt and pepper to taste 1/2 cup fresh bread crumbs STEP ONE Cut cauliflower into large florets, discarding center stalk. Cook for 5 minutes in boiling salted water. Drain and set cauliflower aside.
STEP FOUR Put cauliflower in an oven-proof casserole. Pour in cheese sauce and top with an even coating of bread crumb mixture. STEP FIVE Place wire rack into glass bowl of oven. Set casserole directly on wire rack. Turn temperature to 329℉ and cook for 15 to 20 minutes, until crust turns golden brown. Tip : This dish can be made in advance and heated at the last minute. Extend cooking time to 25 minutes.
ROASTED VEGETABLES Makes 4 servings Cooking time : 20 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 1 pound of vegetables, such as sweet potatoes, eggplant, zucchini, yellow squash, onions, green tomatoes 3 tablespoons vegetable oil 1/2 teaspoon garlic salt 1/4 teaspoon black pepper STEP ONE Wash and dry vegetables. Cut into chunks approximately 1/2"×2". STEP TWO In a pot with a lid, combine oil with garlic salt and pepper.
BABY ROSEMARY POTATOES Makes 6 servings Cooking time : 40 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 2 pounds baby potatoes, washed 2 tablespoons butter or margarine 2 tablespoons vegetable oil 1 teaspoon grated orange peel 2 cloves garlic, peeled and minced Salt and black pepper to taste 2 teaspoons chopped fresh rosemary or 1/2 teaspoon of dry rosemary STEP ONE Heat butter and oil in saucepan with orange peel, garlic, salt, pepper and rosemary.
STEAMED VEGETABLES * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. Clean and cut vegetables as desired. Wrap a small amount of vegetables with foil, making several packages. Before sealing, sprinkle 1 teaspoon of water into each package. Seal tightly. Place them directly around food already cooking, or directly on the wire rack.
BREADS D. The EZ COOK oven harnesses convection circulation with extraordinary results. The air circulation creates a vacuum, which means that any bread baked in the AMERICAN HOME will actually be pulled up, increasing its size. The crust is crispy, while the inside is tender and delicious. If you don't want a crisp crust, simply cover the bread with a foil tent for 3/4 of the baking time. The result is a bread with a good chewy crust.
Yankee Corn Bread (Continued) STEP ONE Combine flour, sugar, cornmeal, baking powder and salt. Set aside. Combine milk, egg and oil, mixing well. Add liquid mixture to flour mixture, mixing just until dry ingredients are moistened. Spoon batter into a greased 8×8 inch pan. STEP TWO Place wire rack into glass bowl of oven. Reduce heat to 428℉ Bake bread for 20 to 25 minutes. Cut into squares and serve hot with butter and honey.
STEP ONE In a large bowl combine flours, sugar and salt. Sprinkle yeast over warm water in a small bowl. Stir to soften and combine. Add oil. Pour liquid ingredients into dry ingredients. Mix with hands until well combined. STEP TWO Turn out dough onto lightly floured surface. Knead for 3 minutes. Place dough in an oiled bowl, turn once to coat with oil. Cover with plastic wrap and allow to rise for 1 to 11/2 hours. STEP THREE Punch down dough. Turn out onto lightly floured surface. Form into a log shape.
COLONIAL MINI LOAVES Makes 6 little loaves, 53/4×31/4 inches Baking time : 20 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 51/2 to 6 cups unbleached white flour 3 tablespoons sugar 1 tablespoon salt 1/4 cup vegetable oil 21/2 cups warm water (about 131℉) 2 packages or 2 tablespoons active dry yeast STEP ONE In a small bowl, sprinkle the yeast over the warm water. Stir with a whisk or fork to combine. Add the sugar and oil.
STEP FOUR Punch down dough and turn out onto a lightly floured board. Shape dough into an oblong about 12 inches long. Divide oblong into 6 equal pieces. Shape each piece into a loaf and place into greased pans. Allow to rise 3 minutes. STEP FIVE Place wire rack into glass bowl of oven. Reduce heat to 347℉ Place 2 or 3 pans directly onto the rack. Bake for 20 minutes. Remove from pans immediately; cool on a wire rack. Repeat baking with remaining loaves.
SUNSHINE ORANGE NUT BREAD Makes one 81/2×41/2 inch loaf Baking time : 45 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
STEP ONE In a large mixer bowl, combine dry ingredients, except the nuts. Add the oil, applesauce, orange juice, rind and eggs. Beat on low speed just until combined. Stir in chopped nuts. Pour into greased 81/2×41/2 inch loaf pan. STEP TWO Place wire rack into glass bowl of oven. Reduce heat to 347℉ and bake loaf for 45 minutes. STEP THREE Combine orange juice and sugar in a small saucepan and simmer for 5 minutes, stirring constantly. Spoon hot glaze over bread as soon as it comes out of the oven.
FROZEN PIZZA Makes 4 servings Cooking time : 5 to 7 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. One frozen pizza, no larger than 11 inches or use individual pieces. STEP ONE Place wire rack into glass bowl of oven. Place the frozen pizza on the lower cooking rack.
CINNAMON PULL - APARTS Makes 3 little loaves, 53/4×31/4 inches Baking time : 20 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
Cinnamon Pull – A-parts (Continued) STEP THREE Place dough in a lightly oiled bowl, cover with plastic wrap. Allow to rise for one hour. Punch down dough. Turn onto a lightly floured board. Shape into a log about 6 inches long. Divide the dough into 6 equal pieces. Divide each piece into 6 dough balls. Place 3 balls down one side of a greased 5 3/4×31/4×2 inch pan. Brush with melted margarine and sprinkle with cinnamon sugar. Slightly overlapping, place 3 more dough balls down the other side of the pan.
DESSERTS E. The AMERICAN HOME oven allows you to prepare your desserts while your main meal is cooking. Then, without having to clean the oven out, your desserts will cook while you are enjoying your main meal. ‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧ NEW ENGLAND BLUEBERRY CUSTARD Makes 6 servings Baking time: 45 to 50 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature.
New England Blueberry Custard (Continued) STEP TWO Pour the custard over the berries. Place the wire rack into the glass bowl of oven. Reduce heat to 392℉ and bake for 45 to 50 minutes or until knife inserted comes out clean. Serve hot or warm. ‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧ APPLE - ALMOND PUDDING Makes 6 servings Baking time : 30 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 2 pounds of apples (approx.
STEP ONE Peel, core, and chop apples. In a saucepan, simmer apples with water until soft. Set aside. STEP TWO In a mixing bowl, combine bread crumbs and honey. Spread mixture evenly over bottom of an oven - proof casserole, set aside. STEP THREE In mixing bowl, cream the butter and sugar until smooth and light. Beat in ground almonds, lemon rind and egg until smooth. STEP FOUR Spoon apples into the casserole and cover with batter. Sprinkle with sliced almonds.
BAKED APPLES Makes 4 servings Baking time : 25 to 35 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 4 large cooking apples, washed 2 tablespoons brown sugar 1/2 cup dried mixed fruits, chopped 1/2 cup water Whipped cream or vanilla yogurt (optional) STEP ONE Remove cores from apples. Using the tip of a sharp knife, score the skin around the middle of each apple. Stand apples up in an ovenproof casserole.
OLD FASHIONED BREAD AND BUTTER PUDDING Makes 4 servings Baking time : 30 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 8 thin slices white bread, crusts removed 4 tablespoons butter 1/2 cup currants or raisins 2 tablespoons brown sugar 2 tablespoons white sugar 2 large eggs 2 cups milk 1 teaspoon ground cinnamon 2 teaspoons brown sugar (for dusting) STEP ONE Butter one side of each bread slice. Cut 4 bread slices in half on the diagonal.
New England Blueberry Custard (Continued) STEP THREE In a mixing bowl, whisk together white sugar, eggs and milk. Pour mixture into casserole, dust with cinnamon and let stand for 30 minutes. STEP FOUR Cover casserole with foil. Place wire rack into glass bowl of oven. Reduce heat to 347℉ Set casserole directly on wire rack and bake for 30 minutes. Sprinkle with 2 teaspoons brown sugar before serving.
STEP ONE Place wire rack into glass bowl of oven. In a 9 or 10 inch oven-proof casserole, combine softened butter and brown sugar. Reduce heat to 464℉ and place casserole on rack. Cook for 5 minutes. STEP TWO Add lemon juice and rum or banana liqueur; continue cooking for 10 minutes. Add sliced bananas, turning once to coat with sauce. Cook 5 more minutes. STEP THREE At the table, pour warmed brandy over bananas and ignite. When flames go out, serve over ice cream.
RICH AND DARK FUDGE CAKE Makes one 8×8 inch cake Baking time : 30 minutes * Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature. 1 cup flour 1 cup sugar 1/2 cup cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg slightly beaten 1/2 cup milk 1/4 cup vegetable oil 1 teaspoon vanilla 1/2 cup boiling water STEP ONE In a large mixer bowl, combine dry ingredients. Add egg, milk, oil and vanilla and beat on medium speed for 2 minutes.
V. EZ COOK OVEN TROUBLE SHOOTING GUIDE SYMPTOM PROCEDURES OVEN WILL NOT TURN ON * Check to see that the power cord is plugged into AC outlet. * Turn the timer dial past 20 minutes and then back to the proper time. * Push the carry handle all the way down. NOTE : This handle acts as a safety switch and will not allow the oven to work when in the upright position. OVEN WILL NOT HEAT UP * Check the thermostat to see that it is set for a high enough temperature.
QUICK REFERENCE GUIDE Remember to preheat oven to 482℉ for 6 minutes before following recipe cooking temperature ITEMS COOKING TIME MEATS AND FISH Beef Rib Roast Boneless 25 to 30 minutes per pound With bone 20 to 25 minutes per pound Meat Loaf (2 pound) 50 to 60 minutes Hamburgers 10 minutes (rare) 4 Burgers (1/4 pound each) 12 minutes (medium) 14 minutes (well done) Hot Dogs (1 1/2 to 2 ounces each) 4 minutes Rib Eye or Strip Steak 8 minutes (rare) 10 minutes (medium) 12 minutes (well done)
TEMPERATURE COOKING AND SERVING TIPS 347℉ Top with your favorite sauce 347℉ 347℉ Top with tomato paste 464℉ Grill on lower rack 464℉ Grill on upper rack 464℉ Cook on upper rack 464℉ 464℉ 482℉ Peel and devein. Baste and place 6 to 8 shrimp on each skewer 446℉ Split and discard undershell.
ITEMS POULTRY COOKING TIME Chicken (31/2 pound) Quartered 25 minutes Halved 35 minutes Whole 45 minutes Chicken Breasts (Boneless) 10 minutes Chicken Breasts (with Bones) 20 to 25 minutes Turkey (Un-stuffed) 20 minutes per pound Turkey Breast (Half-3 pounds) 45 to 60 minutes Cornish Hens 20 minutes per pound BREADS AND CONVENIENCE FOODS Muffins 10 minutes Biscuits 9 minutes Dinner Rolls 15 minutes Tacos (Frozen) 6 to 7 minutes Brownies 20 minutes VEGETABLES Baked Potato (6 to 8 o
TEMPERATURE COOKING AND SERVING TIPS Lower rack. Brush with sauce, if 464℉ desired, in last 10 minutes 464℉ 464℉ 464℉ Upper rack 464℉ Lower rack 392℉ Season before Roasting 392℉ Season before Roasting 392℉ Season before Roasting 392℉ Place in a 6 muffin tin with liners 437℉ Use a 9 inch non-stick pan 347℉ Rise till doubled before baking 446℉ Lower rack. Spray rack with non-stick coating 347℉ Lower rack. Spray rack with non-stick coating 392℉ Lower rack.
