CucinaPro 1551 User manual

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#1551
Mini Pie
and Quiche
Baker

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including:
1. Read all instructions
2. Do not use this for more than an hour at a time as it is
very hot.
3. Do not touch hot inner surfaces; use the handles and oven
mitts.
4. To protect against electrical shock, do not immerse power
cord, plug or appliance in water or any other liquid.
5. Do not use outdoors
6. Close supervision is necessary when any appliance is being
used by or near children.
7. Avoid contact with moving parts.
8. The use of attachments not recommended or sold by the
manufacturer may cause re, electric shock or injury
9. Unplug from outlet when not in use and before cleaning.
Allow appliance to cool completely before putting on or
taking off parts.
10. Do not operate any appliance with a damaged power
cord or plug or after the appliance malfunctions or is
dropped or damaged in any manner. Return appliance to
manufacturer or its service agent for examination, repair or
electrical or mechanical adjustment.
11. Do not let the power cord hang over the edge of a table or
counter or touch any hot surface.
12. Do not use the appliance for other than intended use.
13. Do not place on or near a hot gas or electric burner, or in a
heated oven.
14. Do not clean the appliance with metal scouring pads.

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POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug will t in a
polarized outlet only one way. If the plug does not t fully in the
outlet, reverse the plug. If it still does not t, contact a qualied
electrician. Do not modify the plug in any way.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
CLEANING AND CARE
1. When you are through baking, always unplug the machine
from the wall outlet to turn off and leave it open to cool.
After cooling, make sure any excess crumbs or oil have
been wiped away with a paper towel.
2. Clean the cooking plates with paper towels and use only
wood or silicone utensils to get into narrow grooves.
3. Wipe the outside of the appliance with a damp cloth
only. Do not clean the inside or outside with any abrasive
scouring pas or steel wool as this will damage the nish.
DO NOT MACHINE BODY IN WATER
OR ANY LIQUID. DO NOT PLACE IN
DISHWASHER

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RECIPIES AND BAKING TIPS

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FOR BEST BAKING RESULTS
You must use pie dough for the bottom and puff pastry dough for the top if you
want your pie to come out perfectly cooked.
One 12 inch pie crust(for 9 inch pie pans) makes 7-8 bottom crusts, usually pie
dough comes in a set of 2 sheets of pie crust.
1 sheet of puff pastry dough(about 9 ½ x 14 inches) makes 12-13 top crusts.
dough needs to be cold– warm dough expands and won’t be the right fit.
Try not to overfill your pies, or they will not seal correctly.
Egg wash around edges will help the top and bottom stay together.
It may take some time to get the hang of making mini pies, so don’t feel
discouraged if yours don’t come out perfect the first time!
Keep lid closed as much as possible.
Keep dough cool as you work with it.
Larger side of the pie cutting circle is for the bottom and smaller side is for the
pie top.
Place the bottom piece in each pie compartment, one at a time. Gently use your
fingers to push the dough in and make sure it comes over the edge to make a
perfect, sealed crust.
RECIPE HINTS
For best results, follow these simple instructions. Note that when your machine is
new you may notice some slight smoking or odor. This is normal with many heating
appliances and will not recur. This does not affect the safety of your appliance. Also it is
recommended that you discard the first empanada and churro from your new baker.
Make your quiches and pies special. You can put fresh fruit, whipped cream,choco-
late sauce or caramel sauce as filling or toppings for pies. Sprinkle with nuts granola,
coconut, chocolate shavings. To make the dessert pie, place a scoop of vanilla ice cream
on top and drizzle on chocolate sauce. Fill your quiches with savory sauces, meats and
cheese. Let your imagination roam.

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MINI PIE DOUGH
For regular fruit/jam/chocolate filling pies:
Use the pie dough cutter and cut the pie dough bottom and puff pastry top.
Place the bottom piece in each pie compartment, one at a time. Gently use your
fingers to push the dough in and make sure it comes over the edge to make the
perfect crust.
Fill up your pie with any filling! Best to use 1 tbsp(use preserves or any fruit
spread/filling of your choice).
Brush a small amount of egg wash around the edges of the crust and place the
top piece on, pressing down gently.
Caution: Adults should do this step- pie maker will be hot! Gently put each piece of dough
in the pie maker, pushing down with 1 or two fingers. Make sure not to touch the hot
surface. Be careful not to stretch or tear the crust.
Once all of the pies are put together, close the lid and let them cook.
For fruit/regular filling pies- 6-8 mins
MINI PIE FILLING SUGGESTIONS
Blueberry Jam
Raspberry Preserves
Chocolate Syrup
Caramel Syrup
Strawberries in Syrup
Pumpkin Filling
Apple Filling

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Apple Cranberry Mini Pies
makes about 12 pies
1 cup fresh or frozen cranberries
¼ cup orange juice
½ cup granulated sugar
3 tbsp cornstarch
1 cup finely chopped peeled cooking apple (1 medium)
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 tbsp milk
2 tbsp coarse sugar
Vanilla ice cream or frozen yogurt, if desired
In 2-quart heavy saucepan, heat cranberries, orange juice and granulated sugar
to boiling. Boil 2 to 3 minutes or until cranberries begin to pop. Remove from
heat; beat in cornstarch with whisk. Return to heat, and boil 2 to 3 minutes lon-
ger or until mixture is very thick. Remove from heat; add chopped apple. Stir until
well combined.
Using the included cutter, make 12 rounds from each crust, rerolling and shaping
as necessary. Place 6 rounds into the pie bottom molds. Spoon 1 heaping table-
spoonful filling into the center of each pie bottom.
Optional: Cut small hole in center of each of the pie crusts. Place 1 on top of each
round with filling. Lightly brush tops with milk, and top with coarse sugar.
Close machine to bake 7-8 minutes or until golden brown. Serve warm or at room
temperature with ice cream.

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Mini Pumpkin Pies
makes about 3 dozen pies
2 eggs
1 can (15 oz.) solid pack pumpkin
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp ground cloves
²/³cup milk
In large bowl, beat eggs; stir in pumpkin, sugar, cinnamon, ginger, salt, cloves
and milk. Spoon about 1-1/2 tablespoons mixture into each crust.
Refer to the Mini Pie Dough instructions on pages 5,6 for tips on the dough tops
and bottoms and baking techniques.
Close machine to bake 7-8 minutes or until golden brown. Serve warm or at room
temperature with ice cream.

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Biscuits
makes about 18 biscuits
2 ¼ cups pancake mix
1 cup milk
For gluten free biscuits:
Recipe makes around 12
2 cups gluten free pancake mix
1 cup shortening
1 cup milk
3 eggs
Mix all ingredients together until fully assimilated.
Refer to the Mini Pie Dough instructions on pages 5,6 for tips on the dough tops
and bottoms and baking techniques.
Close the machine to cook for 8-9 minutes or until golden brown. Remove cooked
pies when with silicone spatula.
Use an ice cream scoop and put a scoopful in each pie. Allow to cool a few min-
utes before serving. Enjoy!

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Mini Chicken Pot Pies
Egg Wash:
1 egg
1 tbsp water
1lb cubed skinless boneless chicken breast
1 cup sliced carrots
1 cup green beans
½ cup diced celery
4 tbsp butter
1 cup chopped onion
¼ cup all purpose flour
1 tsp salt
½ tsp black pepper
½ tsp thyme
2 cups water (optional for broth)
1 cup milk
Whisk one egg and 1 tbsp water in a cup and set aside.
In a sauce pan, combine your veggies and chicken. Add enough water to cover
all the ingredients and let boil for 20 minutes, or until the chicken is cooked
through.
Remove from heat, set aside 1 ¾ cups of the broth for use later, discard the rest.
In another sauce pan over medium heat saute the onions in butter until soft and
translucent. Now would be a good time to turn on your pie maker and preheat it.
Stir in flour, salt, pepper, and thyme.
Slowly stir in the chicken mixture with broth and milk. Add water if too thick.
Simmer over medium heat until thick. Remove from heat and set aside
Place the bottom piece of dough(pie dough) in each pie compartment, one at a
time. Gently use your fingers to push the dough in and make sure it overlaps the
edge to bond with the top crust.
Place a spoonful of the filling into the bottom pie crust. Brush the egg wash
around the edges of the bottom crust that overlap the edgeand seal with the
pastry dough top crust.
Close the pie maker and let cook for 12-15 minutes or until light brown, remove
and cool slightly before eating. Enjoy!