Bakers Pride IL Forno Classic Oven User manual

1
RECIPES FOR YOUR
IL FORNO CLASSICO OVEN
RECIPES FOR YOUR
IL FORNO CLASSICO OVEN

2
Whole Roasted Beef Tenderloin with Potatoes and Onion Soffrito
Whole Roasted Beef Tenderloin with Potatoes and Onion Soffrito
Beef Tenderloin
Ingredients: (2) 8 oz pcs of Beef Tenderloin
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheatamediumcastironskilletin
the ILForno at 550°F. Season(2) 8
oz pieces of beef tenderloin with
kosher salt & black pepper. Place
1tspextravirginoliveoilincastiron
panandplacebeeftenderloininthe skillet. Cook for 6 minutes and turn continuing process for 10 minutes. Desired
temperatureismedium.Oncebeeftenderloinshavereacheddesiredtemperatureallowtorestfor3minutes.
Potatoes & Onions Sofrito
Ingredients: 1 cup Potatoes (diced) ½ cup Garlic Cloves
Kosher Salt/Black Pepper 1 Large Onion (Sliced - 1/4 slices, then separated)
1 tsp Extra Virgin Olive Oil
Directions: ,
°F
Preheat a medium skillet in the oven. Add in 1 cup of diced potatoes ½ cup of garlic cloves, onions, and the
oliveoil. Seasonwithkoshersaltandpepper.BakeinILForno for25minutes at500 . The potatoesshould come
outbrownandcrispandtheonionsshouldbecaramelized.

Artichoke & Blue Crab Dip, Tandoori Naan
Ingredients: 6 oz Fresh Lump Crabmeat
½tsp Sour Cream
1/4 tsp Fresh Oregano
1 tsp Seasoned Dry Bread Crumbs
1/4 tsp Dijon Mustard
½ tsp Olive Oil
½ tsp Ground Black Pepper
2 pcs Tandoori Naan (flat bread)
6 oz canArtichoke Hearts (chopped)
6 oz pkg Frozen Chopped Spinach
½ Tbsp Fresh Parsley Leaves (chopped)
2 Tbsp Grated Parmesan Cheese
Artichoke & Blue Crab Dip, Tandoori Naan (flat bread)
Artichoke & Blue Crab Dip, Tandoori Naan (flat bread)
3
Chicken
Ingredients: 3-4 lb Chicken Fryer
Kosher Salt/Black Pepper
Directions: Season withkosher salt& blackpepper.
Place in an open roasting pan for 25-30
minutes at 500-550°F rotating through
hot spots in the IL Forno until all juices
runclear.
Whole Chicken & Roasted Fingerling Potatoes & Garlic
Whole Chicken & Roasted Fingerling Potatoes & Garlic
Directions: In a medium-sized mixing bowl mix the following ingredients: 6 oz fresh lump crabmeat, ½ tsp sour cream, 1 tsp
seasoned dry bread crumbs, ¼ tsp Dijon mustard, ¼ tsp fresh oregano, ½ tsp ground black pepper, ½ tsp olive
oil, 6oz can artichoke hearts chopped, 6oz package frozen chopped spinach, thawed and well drained, ½ Tbsp
choppedfreshparsleyleaves,2TbspgratedParmesan.
Preheat ILForno to 500°F place crab & artichoke mixturein a clay pot and place in the ovenfor 15 minutes. With 3
minutes left place 2pieces ofTandoori naan (flat bread) in theoven directly onthe stone. Once crisp pullfrom oven
andcuteachinto4pieces.
Potatoes & Garlic
Ingredients: 1 cup Fingerling Potatoes
½ cup Garlic Cloves
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheatamediumskilletinoven.Add1cupfingerlingpotatoesand½cupgarliccloveswith1tspextravirginoliveoil.
Seasonwithkoshersalt&blackpepper.BakeinILFornofor25minutesat500°F.

Tuna Steak
Ingredients: (2) 7 oz Tuna Steaks
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat amedium castironskillet
in the IL Forno at 550°F. Season
(2) 7oz tuna steaks with kosher
salt & black pepper. Place 1 tsp
extravirginoliveoilincastironpan
and placetuna steakin theskillet.
Allow to cook for 2 minutes on
each side and pull from IL Forno.
Desired temperature is rare /
mediumrare.
Seared Tuna Steak, Cucumber, Daikon & Enoki Mushroom Salad
Seared Tuna Steak, Cucumber, Daikon & Enoki Mushroom Salad
4
Cucumber, Daikon & Enoki Mushroom Salad
Ingredients: ½ cup Cucumber (peeled, seeded & chopped)
½ cup Daikon (peeled & shaved)
2 pkgs Enoki Mushrooms
3 Tbsp Rice Wine Vinegar
Kosher Salt/Black Pepper
Directions: Inamedium-sizedmixingbowladd½cuppeeled,seededandchoppedcucumber,½cuppeeledandshavedDaikon,
2packagesEnokimushrooms,3Tbspricewinevinegar,koshersalt&blackpeppertotaste.

Calamari
Ingredients: 1 cup Calamari (shaved)
4 Tbsp Tomatoes (diced)
1 tsp Extra Virgin Olive Oil
½ bottle of Pinot Grigio
Fresh Herbs
Directions: Place1cupshavedcalamariinpre-heated
skillet with 4 Tbsp diced tomatoes, 1 tsp
extra virgin olive oil, ½ bottle of Pinot
Grigio,&freshherbs.RoastinILFornofor
5minutesat500-550°F.
Pacific Calamari, Tomatoes, Garlic, White Wine, Fresh Herbs
Pacific Calamari, Tomatoes, Garlic, White Wine, Fresh Herbs
5
Rack of Lamb, Three Bean Stew, Red Wine Sauce
Rack of Lamb, Three Bean Stew, Red Wine Sauce
Rack of Lamb
Ingredients: (2) 12oz pcs Domestic Lamb Rack
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat a medium cast iron skillet in the IL
Forno at 550°F. Season (2) 12oz pcs of
domestic lamb rack with kosher salt & black
pepper. Place 1 tsp extra virgin olive oil in cast
iron pan and place lamb racks in the skillet.
Cookfor 6minutes andturncontinuingprocess
for10minutes.Desiredtemperatureismedium.
Once lamb racks have reached desired
temperatureallowtorestfor3minutes.
Red Wine Sauce
Ingredients: ¼ cup Shallots ( finely chopped) 1 cup Dry Red Wine (Pinot Noir) 2 tsp Butter
1 tsp Rosemary Leaves (minced) ½ tsp Thyme Leaves (minced) Salt/Pepper
1 tsp Chives (chopped) 1 cup Beef Broth
Directions: Inthe sameskillet sautéshallots untiltender onmediumheat.Add wine,herbs, andsimmerbriskly onmedium high
stirring until the wine has boiled down to syrup.Add broth and continue to simmer until reduced to ¾ cup.Add the
butterandstir.Strainthesauce,discardthesolids.Tasteandseasonwithsaltandpepperasneeded.Servedrizzled
overlamb.
Three Bean Stew
Ingredients: 1 cup Great Northern Beans ½ cup Garbanzo Beans ¼ cup Peruvian Gigante Beans
1 Tbsp Extra Virgin Olive Oil Kosher Salt/Black Pepper
Directions: In a medium-sized mixing bowl add 1 cup Great Northern beans, ½ cup Garbanzo beans, ¼ cup Peruvian
gigantebeans,1Tbspextravirginoliveoil,koshersalt& black pepper to taste. Put mixture in clay pot and place in
ILFornoat500°Ffor8minutes.

Ribeye
Ingredients: 2 pcs BlackAngus Ribeye
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat a medium cast iron, ribbed
grilling skilletinthe IL Forno at 550°F.
Season (2) 12oz pieces of BlackAngus
Ribeye with kosher salt& black pepper.
Placea1tsp extra virgin olive oil in
castiron,ribbed panandplaceribeyein
the skillet. Cook for 6 minutes and turn
continuing process for 10 minutes.
Desired temperature is medium. Once
ribeyehasreacheddesiredtemperature
allowtorestfor3minutes.
12oz Ribeye, French Bean Casserole, Herb Butter
12oz Ribeye, French Bean Casserole, Herb Butter
CornishGameHen
Ingredients: Standard Cornish Hen (2 lb)
Kosher Salt/Black Pepper
Directions: Season a standard 2 lb Cornish Hen with
kosher salt&black pepper. Placein anopen
roastingpan for20-25 minutesat 500-550°F
rotating through hot spots in the IL Forno
untilalljuicesrunclear.
Cornish Game Hen stuffed with Wild Rice
Cornish Game Hen stuffed with Wild Rice
6
French Bean Casserole
Ingredients: ½ lb Green Beans (blanched) ½ cup Cream of Mushroom Soup 1/4 cup Bread Crumbs
Kosher Salt/Black Pepper 1 Onion (fried)
Directions: In a medium-sized mixing bowl add ½ lb green beans blanched, ½ cup cream of mushroom soup, ¼ cup of bread
crumbs,koshersalt&blackpeppertotaste. PutmixtureinclaypotandplaceinIlFornoat500°Ffor8minutesoruntil
goldenbrown.Garnishwithfriedonions.
Wild Rice
Ingredients: 3 cups of Wild Rice (cooked, quality grades only not instant) ½ Red Onion ½ tsp Salt
2 Tbsp Olive Oil 2 Cloves Crushed Garlic 1 Egg (lightly beaten) 4 oz Melted Butter
4 oz Celery (finely chopped) 8 oz Chicken Broth 1 cup Bread Crumbs
Directions: In mediumfrypanheatedto500°FintheILFornoplaceoliveoil,and redonion,cookinpanfor3minutesuntilonion
turns transparent. Add in broth, celery, garlic and butter, bread crumbs, rice, egg, and salt to taste. Fold together,
taste for flavor and adjust. Check for moisture, stuffing should ball together lightly. Stuff a lightly salted cavity with
stuffing.

Pork Rack, Roasted Root Vegetables, Natural Jus
Pork Rack, Roasted Root Vegetables, Natural Jus
Pork Rack
Ingredients: 1 Pork Rack (frenched)
Kosher Salt/Black Pepper
3 tsp Extra Virgin Olive Oil
Directions: Preheat amedium castiron skillet
intheILFornoat550°F.Season1
frenchedporkrackwithkoshersalt
& black pepper. Place 3 tsp extra
virgin olive oil in cast iron pan and
place rack in the skillet. Allow to
cook for 40 minutes on each side
andpullfromoven(medium).
Roasted Root Vegetables
Ingredients: 1 cup Turnips
½ cup Beets
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Add in 1 cup turnips and ½ cup of beets with 1 tsp extra virgin olive oil. Season with kosher salt & black pepper.
Cookfor25minutesat500°F.
7

Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus
Roasted Veal Tenderloin, Sweet Corn Polenta, Natural Jus
Veal Tenderloin
Ingredients: (2) 8 oz pcs of Veal Tenderloin
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat a medium cast iron, ribbed
grilling skillet in the IL Forno at 550°F.
Season (2) 8 oz pcs of veal tenderloin with
koshersalt&blackpepper.Place1tspextra
virgin olive oil in cast iron, ribbed pan and
placevealtenderloinintheskillet.Cookfor6
minutes and turn continuing process for 10
minutes. Desired temperature is medium.
Oncevealtenderloins havereached desired
temperatureallowtorestfor3minutes.
Oysters Cappello, Spinach, Goat Cheese & Piquillo Pepper
Oysters Cappello, Spinach, Goat Cheese & Piquillo Pepper
Oysters
Ingredients: Spinach (chopped & blanched)
Piquillo Peppers (diced)
Goat Cheese (crumbled)
1 tsp Extra Virgin Olive Oil
Kosher Salt
Cracked Black Pepper
Oysters
8
Sweet Corn Polenta
Ingredients: ¼ cup Polenta ½ cup Milk ½ cup Chicken Broth
2 Tbsp Sweet Corn Kosher Salt/Black Pepper
Directions: Inamediumsaucepanadd¼cupofpolenta,½cupmilk,½cupchickenbroth&2Tbspsweetcorn.Placesaucepanin
ILForno for 15-17 minutes at 500°F. Have the saucepan towards the front & stir continuously. Kosher salt & black
peppertotaste.
Directions: In a mixing bowl add chopped blanched spinach, diced piquillo peppers and crumbled goat cheese with 1 tsp
extra virgin olive oil, kosher salt & cracked black pepper. Open the oysters and cut the abductor muscle
underneath.Drain liquid.Add2Tbspofthemixturetotheoyster coveringit.Placeonasizzlepanand putinILForno
for8minutesat500°F.

Steamed Mussels with Garlic,
Italian Sausage & North Coast SchrimshawAle
Steamed Mussels with Garlic,
Italian Sausage & North Coast SchrimshawAle
Mussels
Ingredients: 1 cup Mussels
4 tsp Citrus Butter*
½ bottle North Coast Scrimshaw Pilsner
1 tsp Extra Virgin Olive Oil
½ cup Spicy Italian Sausage
1 Bay Leaf
2 Cloves Garlic (minced)
2 tsp Parsley (chopped)
Directions: Place one cup of mussels in a preheated
skilletwith4tspofcitrusbutter,1tspextra
virginoliveoil,½bottleofPilsner,½cupof
thinly sliced sausage, bay leaf (remove
from dish after steaming), 2 tsp parsley,
and minced garlic. Cover and steam for 5
minutesat500-550°F.
Bread
Ingredients: 1 pc French Bread 2 tsp Butter
Directions: Take1pieceofFrenchbreadandplacein
skillet with 2 tsp butter. Place towards the
frontofILForno. Willcrispin2minutesat
500-550°F.
*CitrusButter
Ingredients 2 tsp each of Lemon, Orange & Lime rinds (blanched
quickly and dried) 2 sticks Butter (½ lb)
2 tsp each of Lemon, Lime & Orange Juice
Directions: Whisk to soften butter, add blanched zest, then mix
juices in slowly as whisking mixture. Chill. Suggestion,
chillinplasticwraplinedicecubetray,makingportionsto
beused,usetwoforthisrecipe.Usewhatisneededand
save the rest, great with any fish. Will last 5 days in
refrigerator.
9
Pork Tenderloin
Ingredients: 1-2 lbs Pork Tenderloin (Marinated or Dry Seasoned) Extra Virgin Olive Oil
Directions: Pre-heat cast iron skillet in IL Forno at 525 to 600°F brushed with oil. Roast for 10-12 minutes turning every 2-3
minutes.
Pork Tenderloin
Pork Tenderloin

Whole Roasted Quail
Ingredients: (2) 8 oz Quails (semi-boneless)
Kosher Salt/Black Pepper.
Directions: Season (2) 8 oz quails, semi boneless,
with kosher salt & black pepper. Place on
preheated skillet for 6-8 minutes at 500-
550°F rotating through hot spots in the IL
Fornountilalljuicesrunclear.
Whole Roasted Quail, Heart of Palm,
Straw Mushroom & Pepper Salad
Whole Roasted Quail, Heart of Palm,
Straw Mushroom & Pepper Salad
Sea Bass Steak, Red Wine Vinaigrette
Sea Bass Steak, Red Wine Vinaigrette
10
Sea Bass Steak
Ingredients: 8 oz Sea Bass Filet
Kosher Salt/Black Pepper
Directions: Season 8 oz portion of sea bass
with kosher salt & black pepper.
Place in IL Forno at 550°F in a
medium preheated skillet. Sear
seabassfiletforapprox.6minutes
each side or until golden on each
side. Desired temperature is
medium.
RedWineVinaigrette
Ingredients: ½cupRedWineVinegar 3TbspRedWine(drinkingquality,Chianticanbeused)
1½tspSalt/Freshlygroundpepper 2TbspfreshsqueezedLemonJuice 2tspHoney
1cupOliveOil
Directions: Mix all ingredients except oil in a blender or whisk together aggressively. While mixing drizzle oil into the mixture
slowlycausingaslightthickeningoremulsion.Dressplatewiththevinaigretteandplacefishinthecenteroftheplate
dust withparsleyanddrizzlevinaigrettelightlyoverfish.
Heart of Palm, Straw Mushrooms & Pepper Salad
Ingredients: ½ cup Heart of Palm (chopped) ½ cup Straw Mushrooms ½ cup Roasted Peppers
1 Tbsp Extra Virgin Olive Oil Kosher Salt/Black Pepper
Directions: In a medium-sized mixing bowl add ½ cup chopped heart of palm, ½ cup straw mushrooms and ½ cup roasted
peppers,1Tbspextravirginoliveoil,koshersalt&blackpeppertotaste.

Oven Seared Scallops
Ingredients: 5 - 10 Scallops
Kosher Salt/Black Pepper
Directions: Season 5-10 scallops with kosher salt &
black pepper and place in IL Forno at
550°Finamediumpreheatedskillet.Sear
scallops in IL Forno for approximately 3
minuteseachsideoruntilgolden oneach
side.
Oven Seared Scallops, Roasted Peppers, Lemon Thyme Dressing
Oven Seared Scallops, Roasted Peppers, Lemon Thyme Dressing
Roasted Peppers
Ingredients: 1 Red Pepper 1 Yellow Pepper Extra Virgin Olive Oil Kosher Salt/Black Pepper
Directions: Rub1redpepper&1yellowpepperwithextravirginoliveoil,koshersalt&blackpepper.PlaceinpreheatskilletinIL
Fornoat500°Fandroastfor10minutescontinuallyturninguntilskinsblisteronallsides.Placeblisteredpeppersina
mediumsizemixingbowlandcoverfor10minutes.Oncefinishedpeelskin&seedsawayfrompeppers.
Lemon Thyme Dressing
Ingredients: 1 ½ cups Olive Oil 2 ½ Tbsp Dijon Mustard Zest of one Lemon ¾ cup Canola Oil ½ tsp Salt
½ cup White Wine 1 tsp fresh ground Pepper 2 ½ TbspThyme leaves 4 Tbsp fresh Lemon Juice
Directions: Heat oils together in sauce pan with thyme to just below bubbling. Remove from heat and let set for 15 minutes.
Mix in a medium bowl with a whisk or hand held mixer the following, mustard, black pepper, 1 tsp of lemon juice
andthelemonzest. Beginwhiskingonslowdrizzle¼cupoilthen1tsplemonjuiceuntilcomplete. Tasteandcutwith
whitewineasneeded. Tasteforseasoning.Beforeplatingbringbacktotempwhiskingcontinuously.
11

Salmon Fillets
Ingredients: 7-8 oz Salmon Fillets
Kosher Salt/Black Pepper
Extra Virgin Olive Oil
Directions: Season salmon fillets with salt and pepper.
Pre-heat anodized aluminum sizzle platter at
525-600°F. Lightly oil sizzle platter and roast
in IL Forno for 3 - 6 minutes, medium to well
done.
Salmon Fillets
Salmon Fillets
12
Roasted Lobster, Drawn Butter, Roasted Potato Salad
Roasted Lobster, Drawn Butter, Roasted Potato Salad
Roasted Lobster
Ingredients: (2) 10 oz Lobster Tails
Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
1 Lemon
Directions: PreheatamediumcastironskilletintheILFornoat
550°F. Season (2) 10oz lobster tails with kosher
salt &blackpepper.Placea1tspextravirginolive
oil in cast iron pan and place lobster tails in the
skillet.Allowtocookfor8minutesfleshsidedown
and then turn continuing process for 4 minutes.
Whenfinishedsqueezewithlemon.
DrawnButter
Ingredients: ½lbUnsaltedButter(softened)
Directions: Inasmallpanonmediumheatbringthebuttertoaboiluntilthemilksolidssinktothebottomofthepan.Ladleoutthe
clarifiedbutterandkeepwarmuntilLobsterisready
RoastedPotatoSalad
Ingredients: 4freshleaveseachofThymeandRosemary(choppedfine) 1cupFreshBasilLeaves(tornintosmallstrips)
3lbsofRussetPotatoes(cutintolargedicewithskinon) ½cupShallots(finelychopped)
1 tsp Salt 3Tbsp White Wine Vinegar ½ tsp Fresh Ground Pepper
2 tsp Dijon Mustard 12 tsp Olive Oil 3 Garlic Cloves (chopped)
Directions: Mixtogether6tspoil,garlic,salt,pepper,thymeandrosemary.Tosspotatoesinmix.Spreadoutonbakingsheetand
roastfor35minutesat400°F,watching andturningasneeded.Whenpotatoesarefinishedremoveandputasideto
cool.Takeleftoverdrippingsandpourintocup.Scrapepanforallthedrippings.Add8tspofoliveoil.Wiskvinegarand
mustard together in a small bowl. Slowly add oil and shallots. Pour over cooled potatoes, and toss, add salt and
pepper to taste, and fold in the torn basil leaves. Allow flavors to mix at room temperature for about 1 hour. Plate
potatoessaladinaringanddressthecenterwiththelobster,dustwithparsleyandserve.

Boneless Lamb Leg
Ingredients: 3 - 4 lb Boneless Leg of Lamb
Kosher Salt/Black Pepper
Directions: Standard 3-4 lb boneless lamb leg
seasoned with kosher salt & black
pepper.Placeinanopenroastingpanfor
40-45minutesinILFornoat475-525°F
(this will produce medium) or until
desiredtemperatureisattained.
Leg o' Lamb, Basmati Rice, Peach Chutney
Leg o' Lamb, Basmati Rice, Peach Chutney
13
BasmatiRice
Ingredients: 1 cup Basmati Rice 1 cup Chicken Stock
Directions: Place 1cup basmatirice insmall sauce potw/1 cupchicken stock.Place inILForno towardsthe front. Cook for 20
minutesat450°Fwhilecontinuallystirring.
Peach Chutney
Ingredients: 1 tsp Mustard Seed (whole) 1 cup White Vinegar 6 cups Fresh Peaches*
¼ tsp Red Chili Flakes 1 medium Red Onion (chopped fine) ¼ cup Crystallized Ginger
1 clove Garlic (minced) 2 cups Sugar
Directions: Combine sugar and vinegar in pan bring to boil stir to dissolve sugar. Add remaining ingredients and simmer until
slightly thickened, 45 min to 1 hr, stir occasionally during the process. Should end up chunky with a syrup base,
sweet and spicy. Well worth the effort. *You can substitute canned cling peaches, drain the liquid and cut the cook
timeto30to45minutes.
Shrimp
Ingredients: 1 lb large Shrimp
Kosher Salt/Black Pepper
Tbsp Extra Virgin Olive Oil
Piquillo Peppers
Lemon-Tarragon Marinate
Sizzling Shrimp, Lemon Tarragon Marinate, Piquillo Peppers
Sizzling Shrimp, Lemon Tarragon Marinate, Piquillo Peppers
Directions: Preheatamedium-sizedcastironskilletintheILFornoat550°F.Seasontheshrimpwithkoshersalt&blackpepper.
Pour1Tbsp ofextra virginolive oilin thepreheated skilletadding theshrimp, thepiquillo peppers& lemontarragon
marinate.Roastinovenfor4minutesoruntiltheshrimpisgolden.

Clams
Ingredients: 1 cup Clams
4 tsp Citrus Butter*
1 tsp Extra Virgin Olive Oil
Dash of Pinot Grigio
Fresh Herbs
Directions: Place 1 cup clams in preheated
skillet with 4 tsp citrus butter, 1
tsp extra virgin olive oil, dash of
Pinot Grigio & fresh herbs.
Cover & steam for 5 minutes at
500-550°F.
Wood Roasted Clams, Citrus Butter, Crusty Bread
Wood Roasted Clams, Citrus Butter, Crusty Bread
Wood Roasted Trout
Ingredients: 8 oz Trout
Kosher Salt/Black Pepper
Directions: Season8oz.portionoftroutwithkoshersalt
&blackpepper.Placeoncedarplankandin
IL Forno for 8 minutes at 500°F, turn from
sidetosideforevencolordistribution.
Whole Roasted Trout, Soft Goat Cheese Grits, Roasted Tomatoes
Whole Roasted Trout, Soft Goat Cheese Grits, Roasted Tomatoes
14
Bread
Ingredients: 1 French Bread
2 tsp Butter
Directions: Take 1 piece of French bread
and place in skillet with 2 tsp
butter. Place towards the
front of IL Forno. Will crisp in 2
minutesat500-550°.
Soft Goat Cheese Grits, Roasted Tomatoes
Ingredients: 1/4 cup Grits ½ cup Milk ½ cup Chicken Broth
2 Tbsp Goat Cheese (Chevré) 1/3 cup Canned, Crushed Tomatoes
Directions: Inamediumsaucepanadd¼cupofgrits,½cupmilk,½cupchickenbroth&2Tbspgoatcheese.PlacesaucepaninIL
Fornofor15-17minutesat500°F.Havethesaucepantowardsthefront&stircontinuously.Addin1/3cupofcanned
crushedtomatoesandkoshersalt&blackpeppertotaste.
*CitrusButter
Ingredients 2 tsp each of Lemon, Orange & Lime rinds (blanch quickly & dry)
2 sticks Butter (½ lb)
2 tsp each of Lemon, Lime & Orange Juice
Directions: Whisktosoftenbutter,addblanchedzest,thenmixjuicesinslowly
aswhiskingmixture.Chill.Suggestion,chillinplasticwraplinedIce
cube tray,making portions tobe used,use twofor thisrecipe. Use
whatisneededand save the rest, great with any fish. Will last 5
daysinrefrigerator.

Tuna Steaks
Ingredients: 6 - 7 oz Tuna Steak
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Tuna Steaks
Tuna Steaks
15
Directions: Pre-heat a lightly oiled black cast iron ribbed grilling skillet in IL Forno at 525-600°F. For medium rare, cook
approximately 2-3minutes-turningonce.Seasontotaste.

New York Strip Steak
Ingredients: 8 oz Steaks (Marinated or Dry
Seasoned)
Extra Virgin Olive Oil
Directions: Pre-heat black anodized
aluminum sizzle platter in IL
Fornoat 525-600°F. Lightlyoil
sizzleplatterandroaststeakfor
3-4minutesformediumand5-
6 minutes for well done. For
rare and medium rare, turn
onceonly.
New York Strip Steak
New York Strip Steak
Baked Pasta
Ingredients: Pasta
Herbs
Seasoning
Cheese
Vegetables
and/or
Pre-cooked Meat
Baked Pasta
Baked Pasta
16
Directions: Pre-cook pasta al dente and hold. Layer or stir with herbs, seasoning, cheese, vegetables and/or pre-cooked
meat.Placeinaclaybakingpot.Coverandbakeat525-600°Fforabout7minutes,removetopfor2minutestofinish.

Hanger Steak, Corn on the Cob, Blue Cheese Sauce
Hanger Steak, Corn on the Cob, Blue Cheese Sauce
Hanger Steak
Ingredients: (2) 8 oz BlackAngus Hanger Steak Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season (2) 8oz pcs of BlackAngus hanger steak with
koshersalt&blackpepper.Placea1tspextravirginoliveoilincastironpanandplacesteakintheskillet.Cookfor6
minutes and turn continuing process for 10 minutes. Desired temperature is medium. Once hanger steaks have
reacheddesiredtemperatureallowtorestfor3minutes.
Corn on the Cob
Ingredients: 6 ears Sweet Corn 4 Tbsp Butter
1 Tbsp Extra Virgin Olive Oil Kosher Salt/Black Pepper
Directions: PreheatacastironskilletintheILFornoat500°F.Place6earsofsweetcornhuskoninthepreheatedskillet.Throw4
Tbspbutterand1Tbspofextravirginoliveoilintheskillet.Cookforapprox6minutesoruntilcornistender.Season
withkoshersalt&blackpeppertotaste.
Blue Cheese Sauce
Ingredients: 8 oz good Blue Cheese 3 Crushed Cloves Garlic 2 Tbsp good White Wine (drinking quality)
dash Red Pepper ½ cup Water
Directions: In a medium skillet combine cheese, garlic, wine, and red pepper melt over low heat. Frequently stir till cheese
melts. Remove fromoven andkeep warm. Cooksteaksas listedabove thenremove steaksfromskillet andkeep
warm. Add water to skillet and bring to a boil stirring constantly to loosen browned bits. Boil for 1 minute and then
pouroverbluecheesemixtureandstirlightly. Dresstheplateorthesteakwiththesauce.
17

Cedar Plank Salmon Fillet, Baked Pasta, Roasted Pepper Sauce
Cedar Plank Salmon Fillet, Baked Pasta, Roasted Pepper Sauce
Salmon Fillet
Ingredients: 8 oz Salmon Kosher Salt/Black Pepper
Directions: Season 8oz portion of salmon withkosher salt & black pepper. Place in ILForno at 550°Fon a damp cedar plank.
Searsalmonfiletforapprox.4minuteseachsideoruntilgoldenoneachside.Desiredtemperatureismedium.
Baked Pasta
Ingredients:
Directions: °
Roasted Pepper Sauce
Ingredients: 2 Green and 1 Red Bell Peppers 1 cup good quality Tomato Sauce 3 Cloves Garlic
½ tsp Dry Basil 5-8 drops Tabasco Sauce ½ tsp Salt
Ground Pepper (to taste) Extra Virgin Olive Oil
Directions: Roast bell peppers, rub with extra virgin olive oil, kosher salt, and black pepper. Place in pre-heated skillet in IL
Forno at 500°F and roast for 10 minutes continually turning until skins are blisters on all sides. Place peppers in
bowl andcoverfor10minutes. Cleanallseedsandstemsandpeelpeppersundercoldwater. Placepeeledpeppers
in food processor and blend to a puree silky smooth (2 minutes or so). Combine ingredients and simmer for
20minutes. Adjustfortaste.
Farfallie, Fusilli, or Penne Pasta 12oz
Vegetables of choice, suggestion, fresh or frozen Peas
Cheese-Fresh ground Romano Cheese, dust the plate before plating.
Fresh Basil, 6 fresh leaves chopped fine (chiffanade)
Steampeasuntilfirmtothetouch,drainandhold.CookPastaaldente. Layerorstirwithherbs,seasoning,cheese,
vegetablesand/orpre-cooked meat.Place ina claybaking pot. Cover andbakeat525-600 Fforabout7 minutes,
removetopfor2minutestofinish.
18

Pork Tenderloin
Ingredients: (2) 8 oz Kurobuta Pork Tenderloin Kosher Salt/Black Pepper 2 tsp Extra Virgin Olive Oil
Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season (2) 8oz pcs of Kurobuta pork tenderloin with
koshersalt&blackpepper.Place1tspextravirginoliveoilincastIronpanandplaceintheskillet.Cookfor6minutes
and then turn continuing process for 10 minutes. Desired temperature is medium. Once pork tenderloins have
reacheddesiredtemperatureallowtorestfor3minutes.
Macaroni & Cheese
Ingredients: 5 Tbsp Unsalted Butter 4 cups (1 pound) Elbow Macaroni 4 cups Milk 1Tbsp Brown Mustard
4 Cloves Garlic 2 TbspAll-Purpose Flour ½ cup Grated Parmesan
2 cups Grated Cheddar (plus 1 cup in big chunks) Kosher Salt/ Freshly Ground Black Pepper
Directions: Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2
tablespoonsbutter;setaside.Preheattheovento350°F. Coatalargebakingdishwith1Tbspbutterandsetitaside.
Put the milk into a saucepan and add the garlic and mustard. Warm over medium low heat until the milk starts to
steam,about10minutes.Removefromtheheatandlettheflavorsinfusewhileyoumaketheroux.Inalargepotover
medium heat add 2 Tbsp butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color.
Straintheinfusedmilkontotheroux,whiskingconstantlytoavoidlumps.Cook,stirringoften,forabout5minutesuntil
the sauceis thick.Remove fromthe heatand add ½the gratedcheddar and½ the parmesan;stir untilit ismelted
and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of
cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining cheddar and
parmesancheesesevenlyoverthetop.Bakeuntilthetopisgoldenand crusty,about25to30minutes.
Pork Tenderloin, Baked Macaroni & Cheese
Pork Tenderloin, Baked Macaroni & Cheese
19

20
[phone] Phone
[phone] Fax
[phone] US & Canada
www.bakerspride.com Web Address
[email protected] e-mail Address
BAKERS PRIDE OVEN CO., INC.
30 Pine Street
New Rochelle, NY 10801