Aroma ABT-3276 User manual

Multifunction
Rotisserie Oven
Instruction Manual
& Recipe Book
ABT-3276

Congratulations!
Your AROMARotisserie/Toaster Oven will surely be one
of the most versatile and practical appliances in your
home. It will make your cooking easier. Please read the
following instructions carefully before your first use.
Published By:
Aroma Housewares Co.
6469 Flanders Drive
San Diego, CA 92121
USA
1-800-276-6286
www.aromaco.com
2000 Aroma Housewares Company

IMPORTANT SAFEGUARDS
Basic safety precautions should always be taken when using electrical
appliances, including the following:
1. Important:Read all instructions carefully before using the machine.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug or the
appliance itself in water or other liquid.
4. Close supervision is necessary when the appliance is used near children.
5. Prior to plugging appliance into the wall outlet, ensure all control switches
are set to the "OFF" position. To disconnect, turn all control switches to
"OFF" position, hold the plug, and then remove it from wall outlet.
6. Unplug from outlet when not in use and before cleaning. Allow unit to cool
before putting on or taking off parts, and before cleaning the appliance.
7. 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.
8. Using attachments or accessories other than those supplied by the
manufacturer can create a HAZARD. DO NOT use incompatible parts.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter, or touch hot surfaces.
11. Do not place on or near a hot burner or in a heated oven.
12. Extreme caution must be taken when removing the drip pan and disposing
hot grease or other hot liquid.
13. Do not use the appliance for other than intended use.
14. Do not clean with metal scouring pads. Pieces can break off the pad and
touch electrical parts, causing a risk of shock hazard. Besides, metal-
scouring pads may damage rotisserie finish.
15. When in use, keep oven a minimum of 10-12 inches away from walls & clear
on top. Place on a stable, heat-resistant surface and in a well-ventilated
area.
16. A fire may occur if the oven is covered or touching flammable material, such
as curtains, draperies, or walls when it is in use. Do not store any items on
top of the appliance when in operation.
17. Do not place any of the following or similar materials in or on the oven:
paper, cardboard, plastic, etc.
SAVE THESE INSTRUCTIONS
1 CONTINUED

CONTINUED IMPORTANT
SAFEGUARDS
18. The oven becomes very hot when in use. (glass door, top, back, and side of
the oven). Be sure to use handles and wear oven mitts or gloves.
19. Oversize foods or metal utensils must not be inserted in a toaster-oven as
they may create a fire or risk of electric shock.
20. Extreme caution should be exercised when using containers constructed of
other than metal or glass.
21. Do not store any materials, other than manufacturers recommended
accessories, in this oven when not in use.
22. Do not cover crumb tray or any part of the oven with metal foil. This will
cause overheating of the oven.
SHORT CORD INSTRUCTION
1. A short power-supply cord is provided to reduce risks resulting from
becoming entangled in or tripping over a longer cord.
2. Longer extension cords are available and may be used if care is exercised in
their use.
3. If a longer extension cord is used:
 The marked electrical rating of the extension cord should be at least as great
as the electrical rating of the appliance.
 The longer cord should be arranged so that it will not drape over the
counter- top or tabletop where it can be pulled on by children or tripped over
unintentionally.
POLARIZED PLUG
If this appliance has a polarized plug (one blade is wider than the other), follow
the instructions below:
To reduce the risk of electric shock, this plug is intended to fit into a polarized
outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If
it still does not fit, contact a qualified electrician. Do not attempt to modify the
plug in any way.
This appliance is intended for Household Use Only.
2

PARTS IDENTIFICATION
1. TEMPERATURE CONTROL
2. FUNCTION CONTROL
3. TOAST/TIME CONTROL
4. ON-LIGHT INDICATOR
5. UPPER AND LOWER HEATING ELEMENTS
6. GLASS DOOR
7. RACK SLOT
8. ROTISSERIE SPIT SUPPORT AND DRIVE SOCKET
9. GRILL/GRIDDLE
10. DUST COVER
11. CHROME BAKE RACK X 2
12. CRUMB TRAY
13. DRIP PAN
14. ROTISSERIE HANDLE
15. ROTISSERIE SPIT & SKEWERS
16. BROIL RACK
17. COOKIE SHEET X 2
18. TRAY/RACK HANDLE
19. INSTRUCTION MANUAL WITH RECIPES
3

4
Griddle
Temperature
Control
Function
Control
Toast/Time
Control
On-light
Indicator
Glass door
Heating
Elements
Crumb tray
Griddle Cover
Broil rack***
Rotisserie
handle
Drip pan
Rotisserie spit &
skewers
Tray handle***
Rack Support
guide
Rotisserie Spit
Support & drive
socket
Cooking Sheet*** Bake rack

CONTROLS & ACCESSORIES
Your AROMA Rotisserie/Toaster Oven has great features and benefits with
11 accessories. Being familiar with them will help you to use your
appliance to its fullest.
♦ Temperature Control: full range temperature from"150º F" to "Max”
for you to choose your ideal temperature for a variety of cooking.
♦ Function Control: 5 function positions for 7 cooking settings: Keep
Warm, Broil, Griddle, Rotisserie, Bake, Roast, and Toast.
♦ Time/Toast Control: Time Control turned counterclockwise to “STAY
ON” position until it manually shuts off. As an auto timer with a bell
signal or as a toaster, turn the control clockwise to your desired
cooking time.
♦ Drip Pan: Used for roasting or broiling to avoid fat drippings and
spattering. It is removable and ensures easy cleaning.
♦ Broil Rack: Used together with Drip Pan for broiling or roasting.
♦ Grill/Griddle: Half-ridged, half-skillet surface on the top of the oven is
easy to use and easy to remove for cleaning.
♦ Two-position Chrome Bake Rack: Can be used either with Bake
Rack edging facing down or edging facing up for a higher position
cooking.
♦ Rotisserie spit and skewers: Holds the meat and allows it to roast
evenly.
♦ Rotisserie handle: Easy for you to take the Rotisserie Spit out from
the oven when your roast is done.
♦ Continuous cleaning coating: The inside wall of the oven has a
special clean coating which cleans the oven itself while in operation.
♦ Slide-out Crumb Tray: Allows a convenient cleaning of the bottom of
the oven.
♦ Cookie Sheet: Holds about 9-12 medium-sized cookies.
♦ Dust Cover: To be placed on top of the oven when it is not in use.
NOTE: When you unpack your shipping carton, check all the items
carefully; make sure they are all received and are in good condition.

5
OPERATION INSTRUCTIONS
Before first using your Aroma Rotisserie/Toaster Oven
CLEANING:
1. Read all the instructions in the manual.
2. Remove all packaging materials; make sure all items are received and
are in good condition.
3. Wash all the accessories with a small amount of mild detergent, using
a sponge or dishcloth.
4. Rinse thoroughly to remove soapy residue.
5. Wipe body clean with a damp cloth.
 Do not use abrasive cleaners or scouring pads.
 Do not immerse the appliance in water at any time.
BEFORE FIRST USE:
1. Due to the manufacturing process, smoke and odor may be emitted
during the first few uses. It is normal and causes no harm.
2. We recommend pre-heating the oven to eliminate smoke and odor.
3. Be sure to place the oven on a flat, heat-resistant surface and pre-
heat in a well-ventilated area.
4. Set the temperature control to the "OFF" position and plug into a 120V
AC outlet.
5. Pre-heat the oven for 30 minutes at the maximum temperature, or
until smoke and odor are gone.
6. Turn the temperature control to the "OFF" position, remove the plug
from wall outlet, and allow the oven to cool.
6
HELPFUL TIP
The Rotisserie/Toaster oven has been designed to utilize
everyday recipes. However, cooking temperatures and times
may vary. We recommend
y
ou monitor the cookin
g
pro
g
ress b
y
checking your food frequently during operation to ensure ideal
cooking results.

HOW TO USE:
1. Set the temperature to the “OFF” position.
2. Plug in the power cord. Always use the proper wall outlet.
3. Set your desired temperature.
4. Set the function to your cooking setting.
5. Place food onto Bake Rack, Broil Rack, Drip Pan or spit/skewer.
6. Set the Time/Toast Control to “either STAY ON” position or your
desired cooking time.
7. When finished, turn the temperature dial to the “OFF” position and
unplug.
CARE AND CLEANING:
1. Set the temperature dial to the OFF position.
2. Disconnect the plug from the wall outlet.
3. Allow the unit to completely cool.
4. Remove any food residue by using a non-abrasive cleaning pad.
5. Wash cooking racks, pan and other items in warm, soapy water. All
accessories are dishwasher safe.
6. Clean the oven door with a sponge or dishcloth. Wipe dry with paper
towel.
7. Wipe body clean with a damp dishcloth.
 Do not immerse the appliance in water or other liquid.
 Do not use abrasive cleaners or scouring pads.
 Do not use the oven or any of its accessories if they are still wet.
7
CLEANING TIP:
The inside wall of the oven has a continuous cleaning coating and it
cleans automatically while in operation. To protect the coating, only
use a soft s
p
on
g
e or dishcloth if
y
ou wish to clean.
TIP: Some recipes call for oven to be preheated. You might want to
preheat 5 to 10 minutes prior to cooking time.

COOKING & RECIPES
ROTISSERIE
USEFUL TIPS:
♦ We suggest that chicken not weigh over five pounds.
♦ Always use cotton butcher’s cord for Rotisserie to avoid food touching
heating elements.
♦ For better flavor, season with your favorite seasoning.
♦ Use an independent timer and a reliable meat thermometer to check
whether the meat is cooked.
Always remember to use mitts when you use the
oven. It is Hot!
8
1. Temperature set: 450°F to Max
2. Function: Rotisserie
3. Remove the Dust Cover. Keep the Grill/Griddle as a top cover during operation.
4. Place the Drip Pan on the Bake Rack (edges facing down position) and then slide
the Bake Rack into the lowest rack slot of the oven for fat drippings.
5. Insert Spit into one Skewer; make sure the Skewer pointed end is in the same
direction of Spit pointed end; thumbscrew the Skewer.
6. Push the Spit all the way through into the center of roast or poultry.
7. Position the other Skewer into the Spit. Thumbscrew tight.
8. Place the pointed end of the Spit into the DRIVE SOCKET on the right hand of
the oven wall, while the squared end of the Spit sits on the SPIT SUPPORT on
the left hand of the oven wall.
9. Ensure the food is placed in the center of the SPIT; make necessary adjustment
of the two SKEWERS.
10. Turn TOAST/TIME CONTROL to “STAY ON” Position.
11. Turn TOAST/TIME CONTROL to “OFF” position when food is done. Use
Rotisserie Handle to remove the SPIT; first lift up the left side out of the SPIT
SUPPORT and then pull the right side out of the DRIVE SOCKET. Place the
food on cuttin
g
board or
p
latter.
N
ote:

COOKING TIME & TEMPERATURE CHART
** Please note that the cooking times and temperatures given here are only as a
guide. They may vary due to differences in meat size and temperature of
refrigerated food. Desired doneness is based on personal preference. Adjust
your cooking time and temperature for rare, medium, and well done.
Food Weight Temp. °F Approx. Time
POULTRY
Chicken (whole) 3-5 pounds 450 1 hr. 20-30 Min.
Cornish Hen ¾ to 1 ½ pounds 425-450 18-30 Min.
Duck (whole) 4-5 pounds 400 1 hr. 20 Min.
BEEF
Roast Beef 3-5 pounds 450 1hr. 40-45 Min.
Veal Roast
(boneless)
4-5 pounds 450-Max. 2 hrs. 20-30 Min.
PORK
Pork Spareribs 3-5 pounds. 425-450 2 hrs. 15-30 Min.
Pork Roast 3-5 pounds 450 1 hr. 30 Min.
Smoked Ham
(boneless)
4-5 lbs. 425-450 1 hr. 30-40 Min.
TERIYAKI ROTISSERIE CHICKEN
one whole chicken (about 4 lbs.)
1/2 cup soy sauce
¼ teaspoon garlic salt
¼ teaspoon white pepper powder
¼ cup dry sherry
¼ cup sugar
3 slices fresh ginger root
1 ½ teaspoon honey
3 tablespoons water
1 ½ tablespoons cornstarch
Wash the whole chicken; rinse well and pat dry inside and out; pull excess fat.
Set aside. Combine soy sauce, garlic salt, white pepper powder, dry sherry,
ginger, and sugar in a small saucepan. Boil and simmer over medium heat for 2-
3 minutes. Mix water with cornstarch. Stir to thicken the sauce. Set aside to
9

cool. Place the chicken in a large bowl. Brush or rub the sauce all over the
chicken, inside out. Cover and refrigerate for a few hours. Use a cotton
butcher's cord to tie the chicken. Coat the chicken with honey. Place the
chicken on Rotisserie Spit to start. Follow the Rotisserie instructions. Use the
Time and Temperature Chart in the book as a reference of your cooking time.
Makes 4-6 Servings.
B.B.Q. PORK SPARERIBS
B.B.Q. Sauce (medium-size bowl)
¾ cup chili sauce
1 cup ketchup
¼ steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic, finely pressed
¼ cup fresh horseradish, finely grated
3 tablespoons dry mustard
1 tablespoon Tabasco sauce
1 tablespoon molasses
1 tablespoon red wine vinegar
½ cup dry red wine
1 tablespoon black peppercorn
3 tablespoons tequila
1 rack of pork spareribs, 3-4 lbs.
Wash pork spareribs and boil over medium heat for about 10-15 minutes or until
meat turns white. Set aside to cool. Combine all the ingredients of B.B.Q. sauce
in a bowl and mix well. Adjust seasonings to taste. Brush the ribs well on all
sides
with barbecue sauce. Following the Rotisserie instructions to position the rib on
the Rotisserie Spit . Use Time and Temperature chart in the book as a reference
to roast or until it is tender. Serve the ribs with the remaining sauce on the side.
Makes 6-8 servings.
10

BUTTERY MUSTARD GAME HEN
two1 ½ to 2- lbs. cornish game hen, thawed if frozen
¼ cup butter melted
¼ dijon mustard
2 cloves garlic, finely minced
1 ½ tablespoons fresh rosemary, minced or 2 teaspoons dry rosemary
salt and freshly ground black pepper to taste
Wash the hens; take necks and giblets out; rinse well and pat dry. Combine
butter, mustard, minced Rosemary, and garlic in a bowl. Mix well and set aside.
Tie legs together and twist wing tips under back. Brush the hens well with
mustard mixture. Arrange the hens on the Rotisserie Spit according to the
Rotisserie cooking instructions. Use the Cooking Time and Temperature Chart
as a guide or until meat near thighbone is white and tender. Season with salt
and black pepper to taste. Makes 4-6 servings.
ROASTING
USEFUL TIPS:
♦ You can roast up to 6 lbs of cut meat.
♦ Use an independent timer and a reliable meat thermometer to check your
food.
♦ Cooking temperature needs to be adjusted based on how you want your
food done.
♦ Always use Rack Handle to take the rack out of the oven.
♦ You may use a small amount of cooking spray or oil on your Broil Rack.
11
1. Temperature: Desired setting
2. Function: ROAST
3. Remove the Dust Cover. Keep the Grill/Griddle as a top during operation.
4. Accessories to be used: Chrome Bake Rack, Broil Rack and Drip Pan
5. Slide Chrome Bake Rack with edge facing down into the lowest rack slot
of the oven.
6. Place food on Broil Rack.
7. Place Broil Rack on the Drip Pan.
8. Place Drip Pan on the Chrome Bake Rack in the oven.
9. TIME/TOAST CONTROL to STAY ON
p
osition.

COOKING TIME & TEMPERATURE CHART
FOOD/WEIGHT OVEN TEMP. INTERNAL
TEMP. °F
COOKING TIME
POULTRY
Whole Chicken
3-5 pounds
350 180 18-20 Min. per lb.
Cornish Hen
¾ to1 ½ pound
350 180 ¾ to 1 ¼ Hours
Turkey Breast
5-7 pounds
350 180 18 Min. per lb.
BEEF
Rib eye, boneless
3 pounds
325-350 140-150 14-15 Min. per lb.
Standing Rib Roast
3-5 pounds
325 150-160 20-25 Min. per lb.
Brisket, first cut
5-6 pounds
375 30-35 Min. per lb.
PORK
Rolled Pork Loin
3-5 pounds
325-350 160-170 25-30 Min. per lb.
Boneless Ham
3-5 pounds
325 140-160 20-24 Min. per lb.
Pork Ribs
3-5 pounds
325-350 140 12-14 Min. per lb.
RAOST PORK CHOPS
4-6 pork loin chops, 1” thick
¾ cup light season soy sauce
1 tablespoon olive oil
2 cloves garlic, finely minced
3 tablespoons fresh ginger, finely minced
2 tablespoons dry sherry
1 tablespoon sugar
half an onion, finely sliced
salt and ground black pepper to taste
Wash and dry pork chops well. Remove excess fat. Set aside. Combine all
ingredients except onion in a large bowl. Put pork chops in mixture and let
marinate for a few hours; turn once halfway through marinating time. Follow
Roasting instructions to place pork chops; add sliced onion on the chops. Roast
12

350°F for 15 minutes. Turn over and roast another 15 minutes or until cooked
through.
.
LEMON GINGER GLAZED PORK LOIN
one 3-pound boneless pork loin
salt and freshly ground black pepper to taste
2 teaspoons rosemary leaves, freshly chopped
1 tablespoon fresh ginger, peeled & minced
1 cup dry white wine
¾ cup lemon marmalade
1 tablespoon unsalted butter, at room temperature
Wash and trim all the excess fat from the pork loin. Preheat the oven to 350°F.
Place the pork loin in the Drip Pan, sprinkling it with salt, black pepper, rosemary
and ginger.
Add white wine into the bottom of the Drip Pan, cook for 50 minutes, basting is
needed. Take the Drip Pan out from the oven. Use a small bowl to mix
marmalade with some pan drippings; pour over the meat. Continue to cook for
another 35-45 minutes, basting during the last 15 minutes, or until the internal
temperature reaches 150 °F - 160°F. Slice and serve it with pan juices.
Makes 4-6 servings.
ROAST LAMB
one 5-6 pound leg of lamb
½ large onions, thinly sliced
5-6 cloves garlic, chopped
1/3 cup extra virgin olive oil
½ cup dry red white
½ cup light soy sauce
2 ½ teaspoon fresh thyme leaves
salt and freshly ground black pepper to taste
Preheat the oven to 400°F. Wash and trim the thicker portions of fat from the
lamb. Marinate lamb with all the ingredients except for onions. Cover and
refrigerate overnight.; Take meat out from marinade, saving the remaining for
basting. Place sliced onion on the meat. Follow Roasting instructions to cook
80-90 minutes for medium lamb, basting with reserved marinade. Cool before
slicing. Makes 6-8 servings.
13

ROASTING BEEF RIBS
one 3-pound beef rib
olive oil
salt and garlic pepper
lemon juice
Wash, rinse, and dry the meat. Meat should be room temperature before
preparing for roasting. Trim off all excess fat. Rub it well with olive oil, salt,
pepper and lemon juice. Set aside for one hour. Place the ribs on the broil rack
with the ribs facing upward. Follow the roasting instructions. Insert a reliable
meat thermometer in the thick part of the meat. Baste with fat halfway through
roasting. Use Cooking Time and Temperature Chart as a guide for the roasting.
Make adjustments based on how you’d like your meat cooked. After it is done,
let it sit for 10-15 minutes. Makes 6-8 servings.
ROAST BEEF TENDERLOIN
one 2-lb. Piece of beef tenderloin
2 ½ tablespoons butter, room temperature
3 teaspoons black peppercorns
3 teaspoons white peppercorns
garlic and salt to taste
Preheat oven to 375°. Wash and trim any excess fat.. Crush peppercorns.
Place the meat on the broil rack, spread butter over meat, and sprinkle with
crushed peppercorns. Follow the roasting instructions. Roast for about 40-50
minutes for medium. Let it cool. Makes 4 servings.
BROILING
14
1. Temperature setting: 450°F
2. Function: BROIL
3. Remove the Dust Cover. Keep Grill/Griddle as a top during operation.
4. Accessories to be used: Bake Rack, Broil Rack and Drip Pan
5. Place Broil Rack on the Drip Pan and then Place food on the Broil Rack.
6. Place the Drip Pan with Broil Rack on the Bake Rack.
7. Insert Bake Rack into the top rack slot of the oven.
8. Timer to ON position or set the desired cooking time.

USEFUL TIPS:
♦ For better results, oven needs to be preheated.
♦ Place food close to the top heating element for top browning but not to touch
it.
♦ Brush food to be cooked with oil or sauce.
♦ Turn food over halfway through cooking time.
COOKING TIME & TEMPERATURE CHART
FOOD THICKNESS/
WEIGHT
APPROX. COOKING TIME/
DESIRED DONENESS
PORK
Pork Ribs One rack 20-25 Min./ Well
Pork Chops 1 inch 25-28 Min./ Well
BEEF
Sirloin/Porterhouse 1 inch 12-14 Min./ Rare
Rib Eye 1 inch 12-14 Min./ Rare
London Broil 1 inch 15-20 Min./ Medium
FISH
Fish Steak 1 inch 12-15 Min./ Well
Fish Fillet ½ inch 8-10 Min./Well
Chicken Breast Piece 25-40 Min./Well
Cooking Tip:
♦ Broil Fish Fillet directly in the Drip Pan. Turn it over halfway through your
cooking time.
HAMBURGERS
1 lb. ground beef
1 egg, slightly beaten
1 teaspoon red wine
¼ onion, finely minced
salt and pepper
1-2 tablespoon vegetable oil
1 teaspoon fresh ginger root, minced
Preheat oven for 5 minutes before cooking.
Place ground beef in a bowl, add egg, salt, wine, ginger and pepper. Mix well.
Makes 4 meat patties. Brush burgers with vegetable oil on one side. Place them
on the broil rack with oiled side down. Brush the top of the burgers. Follow the
broiling instruction to position the rack, making sure not to touch the heating
elements. Broil about 4-6 minutes, turn halfway through cooking.
15

LEMON & LIME BROILED FISH FILLETS
4 fish fillets, ½ inch thick
1 tablespoon vegetable oil
2 tablespoons lemon juice
2 tablespoons lime juice
1 ½ teaspoon honey
1 teaspoon Worcestershire sauce
¼ teaspoon onion powder
½ teaspoon garlic salt
1 teaspoon pepper
2 ½ teaspoons parsley, freshly chopped
Use a bowl to mix all the ingredients then marinate the fish. Refrigerate for two
hours. Preheat the oven for 5 minutes. Place the marinated fish fillets into the
Drip Pan. Place Drip Pan on the Bake Rack. Slide the Rack into the top Rack
Slot, not letting food touch the heating elements. Use the Time and Temperature
Chart as a cooking guide. Turn the fillets over halfway through cooking. Fish is
done when it flakes easily with a fork. Make 4 servings.
BROILED CHICKEN BREAST
4 Chicken breasts, boned and skinned
½ teaspoon parsley, freshly chopped
1 ½ clove garlic, finely minced
1 teaspoon minced fresh rosemary
2 ½ tablespoons vegetable oil
2 tablespoons orange juice
2 ½ teaspoons honey
2 tablespoons fresh ginger, finely minced
1 teaspoon dry sherry
Preheat the oven for 5 minutes. Combine all the ingredients to marinate the
chicken breasts. Cover and refrigerate overnight. Place marinated chicken on
broil rack. Follow the broil instructions to place the rack and pan. Use Time and
Temperature Chart as a cooking guide or broil until tops are lightly browned.
Makes 4 servings.
16

BAKING
USEFUL TIPS:
♦ For baking temperature and time, follow the recipe instruction.
♦ Roasting bags, plastic or glass containers are not recommended. You may
use Pyrex or Corning ware glass dish.
♦ When baking two racks of food at one time, rotate halfway through baking
time.
♦ Baking cookies: Place Bake Rack on bottom and middle Rack Slot; rack
facing up.
♦ Baking Pies: Rack on bottom and middle Rack Slot; Rack facing down and
using cookie sheet.
♦ Baking Layer Cakes: Rack faced down on bottom Rack Slot and Rack faced
up on middle Rack Slot.
CAULIFLOWER & CARROT CASSEROLE
1/2 lb. cauliflower
2 medium carrots
1 can cream of mushroom soup
1/8 teaspoon black pepper
½ cup milk
2.8 oz. can French fried onions
salt
Cut the cauliflower and the carrots in similar size. Mix them with soup, black
pepper, and milk together in 1.5 qt. Casserole dish. Cover with foil and bake at
350°F until hot; stir occasionally; arrange French fried onions on top of
vegetables mixture, along the casserole rim. Bake another 3-5 minutes at 425°F
until onions are golden brown. Make 6-8 servings.
17
1. Temperature: Desired setting
2. Function: BAKE
3. Remove the Dust Cover. Keep Grill/Griddle as a top during operation.
4. Accessories to be used: Chrome Bake Rack, Cookie Sheet and Crumb
Tray
5. Choose suitable baking pan or use foil.
6. Place item to be baked on the Chrome Bake Rack.
7. Insert Bake Rack into the rack slot of the oven
8. Set Timer to the desired baking time.

SWEET POTATO SOUFFLÉ
1 large or 2 small cans sweet potatoes
½ cup sugar
2 large eggs
¼ cup margarine, melt
½ cup light Karo syrup
Combine sugar, butter, syrup, and egg. Beat well until creamy. Stir in mashed
potatoes; spoon mixture into 2-qt. Baking dish. Place baking dish on the Chrome
Bake Rack and position it into the right RACK SUPPORT GUIDE. Bake at
350°F for 20-25 minutes.
LOW-FAT OAT BRAN BLUEBERRY MUFFINS
¾ cup oat bran
½ cup flour
2 ½ tablespoon brown sugar
¼ cup milk
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups blueberries
Preheat the oven to 400°F.
Place the egg, sugar, milk, salt, and vanilla extract into a large bowl. Mix them
well. Add flour, bran and baking powder into the bowl. Stir until it looks lumpy
and uneven. Add blueberries. Grease a 6-cup muffin pan or line with paper
cupcake liners. Fill each muffin cup 2/3 full. Bake about 18 minutes, or until the
muffins split open and are golden brown.
Use the Cooking Time and Temperature Chart as a
guide and reference.
18
N
ote: