Assessments - 4, GPA: 3.8
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Facilidade de uso
There are remnants of food in crumb tray or on the walls of the oven. Refer to the directions in the CARE AND CLEANING section of this Use & Care booklet. Make sure all parts of the oven, baking pan and rack are clean. Heating elements do not seem to be on. The heating elements cycle on and off during baking. Check the oven to make certain the function desired is being used. On broil, only the top element is on. 32 RECIPES BLACK & DECKER® TUNA MELT 1 medium onion, cut in wedges . cup parsley leaves 2 tbsp. lemon juice . cup mayonnaise 2 cans (6 oz., ea.) tuna, drained 1 cup shredded Swiss cheese 4 English muffins, halved and toasted 2 medium tomatoes, sliced 6 ounces sliced Provolone cheese In bowl of Black & Decker® processor, combine onion and parsley. Process until finely chopped. Add lemon juice and mayonnaise. Process on pulse to blend. Add tuna and process on pulse to blend. Spoon tuna on cut-side of English muffin halves. Top with tomatoes and cheese. Arrange on bake pan/drip tray of toaster oven. Broil in preheated oven with slide rack in lower rack position, with rack and oven door slightly ajar, until cheese is melted and beginning to brown lightly. This is a terrific lunch or light dinner. Add some tossed greens and serve fresh fruit for dessert. Makes 4 servings. BROILED SALMON WITH ORANGE GINGER DRESSING . cup mayonnaise 2 tbsp. chopped green onions 2 tsp. chopped fresh dill 1 tsp. ground ginger 1 tbsp. orange marmalade 1 lb. salmon fillet 1 tbsp. olive oil . tsp. salt . tsp. black pepper In medium bowl, combine mayonnaise, green onions, dill, ginger and marmalade. Set aside. Place salmon in bake pan/drip tray of oven. Brush with olive oil. Season with salt and pepper. Broil in preheated oven at 400°F, with oven door slightly ajar, for 20 minutes or until fish tests done. Serve with dressing and garnish with fresh sprigs of dill, if desired. Delicious served with cooked brown and white rice and steamed asparagus. Makes about 3 servings. EASY CINNAMON RAISIN ROLLUPS 1 tbsp. sugar . tsp. ground cinnamon Generous dash ground nutmeg 1 pkg. (8 oz.) refrigerated crescent rolls 2 tbsp. melted butter or margarine . cup chopped pecans 2 tbsp. raisins Confectioners’ sugar In small bowl, combine sugar, cinnamon and nutmeg; blend well. Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter. Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely. Arrange on bake pan/drip tray of toaster oven. Bake in preheated oven at 375°F in upper rack position with rack down for 15 minutes, until golden on top and fully baked internally. Let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners’ sugar before serving. Delicious for a lazy, mid-morning treat or an after school surprise. Makes 8 servings. BAKED GARLIC CHEESE GRITS 1 cup instant grits . tsp. salt 1 cup boiling water 1. cups shredded sharp cheddar cheese 1 cup chopped tomato . cup sour cream 2 eggs, beaten 2 tbsp. chopped flat leaf parsley 1 large clove garlic, minced In medium bowl, combine grits and salt; add boiling water and stir to blend. Stir in remaining ingredients. Spoon into buttered 1.-quart, shallow baking dish. Bake in preheated oven at 350°F for 45 minutes, until slightly puffed and golden on top. Delicious served with baked ham and steamed green beans. Makes about 6 servings. 33 34 BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE . cup mayonnaise 1 green onion, chopped (about 2 tbsp.) 1 medium clove garlic, minced . tsp. saffron threads 1 tbsp. lime juice 6 loin or rib lamb chops, cut about 1.-inch thick Salt Garlic pepper In small bowl, combine mayonnaise, green onion, garlic, saffron and lime juice. Cover and let stand at room temperature to blend flavors. Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt and garlic pepper. Broil in preheated oven at 450°F in upper rack position, with rack down and oven door slightly ajar, for 5 minutes. Turn lamb chops over and season with salt and garlic pepper. Continue broiling until desired doneness, about 5 minutes for medium. Serve chops with saffron sauce. Delicious served with garlic whipped potatoes and a fresh green salad. Makes 6 servings. HERB ROASTED CHICKEN . cup chopped parsley 1 tsp. herb chicken seasoning . tsp. grated lemon peel . tsp. seasoned salt . tsp. black pepper . tsp. garlic salt 2 tbsp. corn oil 3. lb. roasting chicken In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, . tsp. pepper, . tsp. garlic salt and oil; blend well. Season inside of chicken with remaining . tsp. pepper and garlic salt. Truss chicken using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat evenly. Place chicken on bake pan/drip tray of oven. Roast in preheated oven at 375°F for 90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear and meat thermometer will register 170°F when inserted into breast.) Remove ...
Este manual também é adequado para os modelos :Fornos Elétricos - Perfect Broil CTO4401B (1.61 mb)