Farberware T4800 User manual

OVEN

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ORTANT SAFEGUA S
When using electrical appliances, basic safety precauti_ms
should always be followed, includlng the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs_
3. To protect against decUical h_ards, do not immerse czgd.
plug or the appliance into water or other liquid
4. Close suF_ision is necessaIT when any appliance is used
by or near children.
5, Unplug from outlet when not in use and betBre cleaning.
Allow to cool beff_re puNng on or taking off parts.
& Do not operate any appliance with a damaged cord or Nug
or after the appliance mMfunctions or has been damaged in
any manner. Return appliance m the nearest authorized
service facility for examination, repmr or adjustmem,
The use of ac-cessory attachments not recommended b3
are may cause hazards.
Do not use outdoors,
Do not let cord hang over edge of Sable or counter or touch
hot surfaces.
Do not place on or near a hot gas or electric burner.
Extreme caution must I_ us_ when moving an appliance
containing hot oil or other liquids.
Use extreme caution when removing tray or disusing of
hot grease.
Do not pull out md<._to remove hot food.
caution sh_dd be exercised when using containers
constructed of other t_a/r_metal or glass.
Do not store any materi_._, other than Farberware
recommended accessx?rie_ in _he oven when not in use.
16. Do not place any of the t?_llowing materials in the e;,zen:
paper, card_a_rd, plastic and the like.
17, A fire may occur if the oven is covered or touching
flammable material, including curtains, draperies, walls, and
the like, when in operation. Do not store any item on top of
the appliance when in operation.
18. Do not block the louvers when oven is in o_ration, 2_is
may cause overhesaing of the oven.
I9. Do not clean with metal scouting pads. Pieces can breg off
the pM and touch electrical pmrts, creating shock hazard.
20° Prior m connecting or disconnecting plug from wail outlet,
turn all controls to "Off."
21, Do not use appliance for other than intended use.
22, This appliance has a pol_zed plug (one blade is wider than
the other). As a safety feature, this plug will fit in a polarized
outlet only one way. If the plug does not fit in the outl_,
reverse the plug. K it s_l! does not fit, c_ntact a quMNed
Do not to defeat _is safety feature.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
TABLE OF CONTENTS
important Safeguards ................................................... 2-3
Introduction ........................................................................... 4
Use & Care Nstrucfions ............................................... 5-8
Cooking Instructions ................................................... 9-12
Clewing instructions ....................................................... !3
Roasdng Cha_ ............................................................... 14
Broiling Chart .................................................................. 15
Troubleshooting ....................................................... 16-17
Warranty ............................................................................ 8
Recipes ........................................................................ 19-34
index ............................................................................... 35

INTRODUCTION
Congratulati(ms on becoming the proud owner of a Farberware
Convection/Broil Oven, the finest quality oven of its kind. As
you use it, you will discover its great versatility and enjoy its
outstanding performance.., so much so that you may never use
your conventional oven again!
What c_ you expect from your Farberware Convection/Broil
Oven? A great deal! When you use it in the °'convection" mode,
expect juicy roasted meats and _ultD' Nat require no b_ting
while cooking, yet brown beautifully. Convection-baked pies,
cakes, breads and cookies bake perfectly and brown e_,enly with
flaky crests. When you select the "broil" mode, prepare your
taste buds for sizzling smaks and tender chops, as well as
invi_ng top-browned casseroles.
But roasting, baking: and broiling are not the only functions of"
your convection oven. if you bake bread, use the oven to proof
dough. You can dehydrate* fruits, vegetables and herbs as well.
N other words, your Farberware ConvectiordBroil Oven is
really a baker/master/broiler/pro r N1 in one[
With your Farberwa_re Convection/Broil Oven you will save on
cooking time, too. Roast in up w one-Nird less time than in
conventionN-oven c_?king and bake at 75 °lower temperatures.
The shorter cooking time and Mower temperature requirements
are energy savers, and when you factor in _e oven's excellent
• ree-chamber design that helps keep your cool, you
really save energy, which transla_Jes into saved dollars.
And don't let the oven's size fool you Even though it's compact
enough to fit on your kitchen countertop, its interior is so space-
efficient that you can mast up m an 18-lb. turkey or c(x)k several
dishes at the same time. Happy c(×)king!
*Dehydrating screens can be purchased separately. (See page 13 -- Accessories)
HOW T_ CO_CTION/BRO_ OVEN WOPd_S
The unique "Tbxee-Chamber" conswaction of the Barberware
ConvectiopJBroil Oven ensures opfiraal heating efficiency and a
cool kitchen when you use your oven.
I. COOL_G ER Room-temperature air is drawn in
through louvers on top of fine oven by the cooling chain.bet fan
_md distributed through fine side walls _-ld out the cooling
exhaust vents.
2. _SULATPgG CHAMBER Trap_d still air insulates the oven.
3. COOK_G CHAMBER Provides two modes of cooking --
ei_er Convection or Radiant Broil heat.
L(2_NILING
CHAMBER
2_ iNS_LA_N{I
CBAM_ER
3 COOK[N€;
C|IAMI_R
The Farberware Convectio_/BroB Oven allows cooking in
Convection Mode_ Broil Mode or a Combination of both Modes°
CON MODE The convection fan constantly blov_s air
over the heating element, heating and circulating it throughout the
cooking chamber. This heated air, swirling m-ound all sides of the
food, causes fo_ to bake evenly, roast m(we quickly and juicier at
lower te s than in a conventional oven.
BROIL MODE* Radiant heat is direct heat that broils and top
browns floyd evenly and quickly.
COMBINATION COOK IN CO N MODE for the
prescribed period of"time and then swimh to Broil Mode* for top
browning. (@ reverse modes, s_ page 12)
*Always place ff)od on _he rack in the flc49r position. (See page 6)

U_ERSTANDING T_ PARTS
The Farberware Convection/Broil Oven is designed tbr
exceptional ease and simplicity of operation. Before using the
oven, become familiar with its parts and their operation.
DRIP TRAY
LOUVERS AND COOLING EXHAUST VENTS
The louvers on the top of the oven and Ne cooling exhaust
vents on the bottom sides allow air to be drawn into the
smTounding outer cooling chamber and vent_. This keeps
the extm'ior oven walls touchable and the kitchen cooler during
convection cooking.
Note: When broiling, the exterk)r of the oven n-my_come hot.
Do not block the Nuvers. Allow 8 inches of"air space above the
top louvers as well as 4 inches of air space on each side of the
oven. If your oven is on a countertop under a row of cabinets,
pull the oven forward so the louvers cle_ the cabinetry.
SAFETY TEMPERED GLASS DOOR
Constructed of a durable, tempered glass, the oven door is heat-
and impact-resistant and removable fbr easy cleaning. (See page
130 The glass is hot m the touch during cooking, so do not
touch glass door wh_ cooking.
CC_3KING RACKS
The heavy-gauge chrome-plated steel coCKing racks are designed
with an upturned portion that secures the rack :in the oven. Always
insert the curved side of the rack into the rack supl_,_rts first. To
remove the rack fi'om rack supports, tilt slightly upwards and pull
out.
When you insert the rack legs in the drip tray and put the tray on
the oven floor, the rack is in the "floor position." Always put the
rack in: the "fwor pos_on" when you broil at,M roast,
RACK POSITIONS
There are four positions for the racks. (See illustraqion page 6.)
Positkms #2 and .#:3are the center rack positions of the oven
and are u_d mainly for convection baldng. The "fl_)r position"
is used maiNy for convection roasting and broiling.
DRIP TRAY
The chmrne-plated drip tray is designed m catch all dri s
without excessive spattering. When masting or broiling, position
the tray on the oven floor ("floor position"). Place t_-_d m
broiled directly on the rack over the drip tray. Do not use a
separam roasting pan as it will result in a loss of convection
benefits. Never put drip tray on direct j_'ne or burner.
Located inside on Ne oven ceiling, the filter catches grease and
solid pm'ticles, preventing them from recirculating during
Never cook without the filter in position.
(S_ cleaning instructions on page 13.)
°' A YE S CLEAN" D{TERIOR
The durable inmrior requires only a quick wi_ with a damp,
sudsy s_nge to keep it clean.
TEMPERATURE CONTROL
Use to select the desired cooking te for convection
cooking (broiling is automatic). The te control is
marked in 25° segments from 100° up m 450°. You can set the
knob indicator to any temperature desired within the 100° to
450° range. Do not force the te control past 450°.

CONV_TION/BROIL SELECTOR
Use to select @her the Convection or Broil Mode:
-In Convection M_e, the oven fan constantly circuIates and
distributes the heat evenly throughout the cooking operation.
• In Broil Mc_e, direct radiant heat mp browns and broils.
Note: Though the fan is not in use in the broil mode, it may go on
from time m time m keep _e oven :from overheating.
ON/OFF SWITCH!TIMER
To turn the oven on, turn oven o_ffoff switch to the right m select:
* The "Sw On" position tbr in cooking or
* Continue tmq_ing m a timed c(×)k_ingwriod, marked :in fil;t_n-
minute segments from 15 minutes to 2 hours. Do not force the
timer past the two-hour marking.
As the timed cooking period passes, the timer will return reward
the wNm dot or "oN' posNon and an audible signal will indicate
the end of the cooking perio:! and oven shut-off. You can reset the
timer m any position on the din at any time during cooMng.
CONVECTION GUDE
_is is a general tem_ratum guide for most convection
cooking operations. See page 9 for recipe and temperature
conversion instructions.
POWER-ON LIGHT
As long as the oven is o_mting, the power-on light will glow red_
B_ORTANT! Read before using oven for Ne first time
L Do not block _uve_ or Cooling Exhaust Vent_. (page 6)
2. Do not plug oven into an electr_al outlet with al_V
other appliance.
3. Check the ConvectioniBroff Con_ol setting. Follow
"Convection Mo_ Cookb_g Instruc_ns" (following) or
"Broiling Mode Cooking Insgruetions." (page 12)
CONVECTION MODE COO_G _sEECHARTPAGE!4) ,
(No preheating is necessary)
1, Set Conv_tio_JBroil Selector to "CONVECTION."
2. Always place ibod or pan(s) on a rack Mth at Least one inch
of space around all sides. This ent is veui
because the air must be able m circulate on dl sides for
even cooking.
* Baking - For best results bake in the middle of the rack in
positions #2 or #3.
* Roasting o Place meat fat side up Nrectly on the rack over the
drip pan in "floor position?' (See page 7)
3_ Determine convection temperature and c(mking time. A@ust
your favorite recipes for convection cooking as follows:
B&kng - Decrease the temperature by 75 ° (but usually not lower
than 3_°). Check food five m ten minutes before end of
suggested c(×)king time. Continue cooking if necessm3 ,_.
£vample: if your recipe says to bake a cake at 375°j%r 30
minutes, bake #at 3_ °f!)r 30 minutes in convectwn mode.
n: If a recipe cNls for a b_ing temt_rature of 275 ° or
lower, use the same temperature as suggested for a
conventional oven.
• Roasting - Decrease the cod_:ing dine by one-third. No basting is
required, le: ,§€),our r_ii_ s(_vs to roast a lO-lb, turkey at
325°jbr 3 hours, roast at 3_° fi)r 2 hours'. (See Roasting Chart
page 14 for al_oroximaw times.)
• iN'toting - N'oof (raise) dough by setting the m slightly
to the left of 150°. Air in Ne oven will be warm (about 90°).
*Dehy&'ating - Set the m m 150° and dehydrate fruits,
vegetables and herbs on special dehydrating screen until they we
du. (See Accessories, page 13)
- Slow Cooking - Set the temperature m 2500 and place covep_
saucepans on rack on "floor position?'
4. Set temperature and turn freer to corral time _tting or
N _"STAY O .

Baking Tips
General Temperature Guidelines fer Oven Baking*
.Cakes -- 300 ° (Rich, den_ cakes, such as chocolate, cheese
or fruit cakes, may require additional baking time and a 275 °
temperature setting.)
° Yeast breads --300 ° m 325 °
-Cookies- 3_ ° to 325 °
.Pies -- 350 ° to 400 ° (Although pies brown iSster than in a
conventionN oven, do not remove tile pie before _e cooking
time is up. _e browning action will "slow down" while the
filling and bottom crest cooks. If edges of crest are getting mo
brown, make a collar of aluminum foil and secure around edge
m prevent t)rther brnwning).
Baked Potatoes _ 350 ° m 400 °
Casseroles _ Follow conventional oven temperatures in
your recipe.
,Refrigeratorffrozen convenience foods -- Follow conventional
oven temperatnre instructions on p_kage.
For Mgh-Mtitnde baking: Make the regular oven adjustment
of lowering temperature 75° (but not below 300°). Above 3(_3
feet, cakes may fall or have a coarse texture. To avoid this,
d_rease the amount of leavemng and alter fat and sugar. For
recipes containing 2 cups of flour, decrease sugar by 2½ tbls.
and baking powder by ½ tsp. Increase liquid ½ m 1 tNs. When
making angel f_ and sponge cakes, do not beat mo much a_
into the eggs. Use egg whites at room temperatt_e. Beat only
until they form a _ that falls over, not stiff and dry. Do not
underb_e. Baking temNmture guidelines, as shown above, are
_proximate and should be used only as a guide. Test _br
doneness by using a cake tester.
*Genera! cooking guidelhles m_eshown on the oven co\,atrol panel
I0
You may use all ),our favorite metal baking pans and dishes.
For the best baking results, use aluminum or black pans_ Shiny
aluminum pans reflect heat and are reco to produce ligb&
tender crusts. Black pans absorb heat _d are recommended to
produce brown, crisp crests. The outside finish of the pan affects
cooking and baking performaxtce more than the inside finish. It you
use a glass pie pan or baking dish, place it on a metal cookie sheet
in the oven tor better heat distribution.
Use standard-size cake. loaf. Bundt and pie pans. Suggested sizes
for other pans include:
, Jellyroll pan 15 l/2x 10 I/2x 1 inches
, Baking pan 13 x 9 x 2 inches
- Cookie sheet 14 x 9 inches
-Cake pans two 8-inch cake pans fit on one rack.
Roasting Tips (See chart on page 14)
Roasting time will depend on the shape of the meat: a long
thin roast will cook faster th_ a shorn thick one, even though the
weights are the same. Use the roasting ch_ as a general gtfide.
Cooking tLmes are approximate.
To check meat doneness, use a meat th . Push the
thermometer into the thickest part of the meat. Be sure it does not
touch any bone or fat pocket. Many meats continue to cook after
being removedfivm the oven. especially beel; whose inwrnal
temperature rmdy increase about 10 °. After removing meat_ora
oven, allow it to stamljbr 15 to 20 minutes to permit this add#ional
cooking andJbr easier carving.
No basting is required when roasting. Roasts are juicier because a
convection oven retains moisture. This added moisture gives a self-
basting quality m your masting.

BROH_G MODE COOK_G (SEECrtARrPAGElSI_.............
2.
3.
4.
#
Set Convection/Broll Selector to "BROIL."
Remove rack and drip tray from oven.
Reheat oven for 5 minutes. Keep door closed.
Place _imd directly on rack; set rack on the drip tray- in
the oven in the '_oor position." Close d_r tightly.
Turn timer to correct time setting or _NTAY ON"
Cook until desired doneness, turning once re_!d-way through
cooking, if desired. See Broiling Chart (page 15) for
approximate times.
Note: The fan may cycle on and cff during broiling. This is"
nor_M and hwlps prevent the oven .from overheating.
Warning: Farberware Convection,q3roil Ovens do not broil
in the same ma_nner as conventkmal ovens. Because oven
has a fan in the mAdNe of the ceiling, the heating elements
are located on either side of the tan. Theretbre, to ensure
even broiling and top. browning, #ace the food on the rack
in the "floor position" (or on the right or left sides on racks
in positions #2 and #3).
Broiling Tips
When broiling, determine broiling time by the thickness and
temperature of the food m be prepared. Use the "Broiling Chaxt"
(page 15) as a guide for broiling fresh and frozen fo_s.
For better browning, be sure the meat suxface is dry. Seasonings
such as salt, soy sauce, steak sauce mad marinades can be used.
Brash chicken and fish with a mixture of 2 tbls. meltexJ butter,
margarine or ve_ble oil and I tsp. paprika, :if desired.
To barbecue chicken or spare ribs, follow the "Broiling
Chart?' _en, 10 miwates before the cooking t_riod ends, brush
barbecue sauce on the meat. Turn the selector m "Convection"
and the temperature dial to 400L Continue cooking for the last
10 minutes.
Sausages and fatty cuts of meat which drip fat while cooking
should be placed on the rack in the "flexor position" m minimize
smoking. De-cooking t\atty *hods in the convection mode at
400" will also :minimize smoking.
t2
HOW TO CLEAN YOUR
CONVECTION_ROIL OVEN
_e oven exterior and %asy-dean" oven interior can be easily
wiped clean with hot sudsy water and a soft cloth or _oonge..If"
excessive spal, er and spills make additiond cleaning ne,:essary, use
a plastic mesh pad. (Do not use steel wool or other abrasive pads3
The drip tray, racks and removable oven door may be cleaned in
the dishwasher or can be washed with hot sudsy water and a plastic
mesh pad. To remove the oven door, wait until the door is cool,
then open it wide m a 90 ° angle position. Grasp the bottom of the
door and iift it up off its hinges. To replace door, hold it in a wide-
open (90° angle)position and carefully :replace it on its hinges.
Cleaning _e filter will depend on the amount of cooking
and spattering. Remove the tilter from the oven by unscrewing
by hand the nuts on both sides of the filter. Wash filter in the
dishwasher or soak in hot sudsy water. Do Not Scrub. Rinse,
let @ and return to. oven so the center cups away from oven top.
Note: Brown stains do not impair filter action, provided filter
is clean enough to allow light to flow freely through holes in
filwr mesh.
in certain cases, broiled foods can leave an. odor in the oven. To
remove odor after cooking, set selector on "Convection" at 300 °
tbr 10 minutes. Allow oven to operate with the door closed.
After 10 minutes let oven cool completely and clean as instmct_
if necessary.
ACCESSORIES & REPLACEMENT PARTS
Dehydrating screens (#PO9-595), additionN oven racks
(#PO9-579) and replacement filters (#PO9-136) can be purchasext
at authorized Service Centers. All replacement p_s for the
Farberware Convection/Broil Oven should t'm authorized
Farberware parts. Use the enclosed authorized Service Center
listing or your locN Yellow Pages to find the Service Center
newest you.
I3

ROASTING CHART INTERNAL
VARIETY WEIGHT APPROX. TEMP'.**
WITH OVEN IN ROASTING AT END OF
TEMPERATURE CUT POUNDS TIME* ROASTING
BEEF" 18o23 miniib rare 110°o120 '_
ROAST Smndir_g Rib 3-6 24-28 min/lb reed 130%i40'*
300;_F 29°.34 mirdlb weli 150%i60 ;'
14-18 mfi_/_b rare 110°-I2W
Standing Rib %i0 19o23 min!lb reed 130%I40 a
24_29 mir_!lh well ]50%1N3 _'
Rib Roast, 17-23 mini/b rare 110%t20 "
txmed 3-6 24-30 min/lb reed 130°-I40 °
and tied 31-37 min/lb well 150%160 °
I4-17 mig/lb ram 110°-120 °
Sirloin _l_p 4 o7 18.o21 miWtb reed 130% 140 _:'
tied 22_25 mfiv_lb well 150_-I60 _
I5o18 mflglb rare 110%120 °
Eye Round 3=6 19o23 miNlb reed 130<,I40 *
24-28 min/Ib well 150°-160 _'
FRESH Lob_, bo_e i,_ 37 26_33 mi_Ib welI i70 _
PORK
300<,F Loin, ti_ & booed 3-5 20-30 mi_i/b well 170"
Picnic 5°8 2944 min/lb weii I70 '_
Shoulder
Fresh Ha:m 37 2633 minilb well i70 °
SMOKED Half Ham 5:_7 16_20 minllb 140 c
PORK Whole Ham I0_14 t2 _17 mini/b 140 _
300°F Picnic 5_8 15-20 min/lb /40 '_
Shoulder
LAMB Leg of 3_8 20_25 miniIb reed 140%i50 _
300_F Lamb 25-35 min/lb well I70 °
VEAL
300_T Shoulder, rolled 4._7 30°45 minllb we_f 170 _
CHICKEN 3_ _6 i- 1:V_ hrs t 80 °-185 _
3 _ _'l _'_.25"F stuffed 3_5-6 1V;_2 hrs 180-8_
CORNISH HEN I,ot _k 1 hrs t80°-185 °
325°F stuffed 1,-i_5 1Va hrs 180'%185 °
TURKEY 6oi0 1_75o2 hrs i80%i85 _'
300°F stuffed 6q0 I?A_2Vz hrs 18)(_o18.5
10_14 2- 3 hrs 180 -l &
stuffed 10d4 23A.°3_ hrs I80 qSo
I4oi6+ 3_3A hrs i80°o185 <_
stuffed 14-16+ 3%*4 hrs I80%]85 '_
DUCK 4-6 IYsol}_i hrs 180-18_.
400°F stufl;_d 4o6 i3/1_2 hrs 18& -185 °
14 *Mea_ _hc, i_ld _ al refrlg_ralor temlNra_ure
BROILING CHART
APPROX,
WEIGHT OR TIME IN
VARIETY CUT THICKNESS MINUTES*
BEEF Clab, Rib, or 1" rare !1-I4
Shell Ste& reed !518
SMoin or t" rare 14o18
Porterh(mse reed !924
London Broil, I" rare I3_t6
Flank, 'Fop Round reed 17-2{)
Hambuger 3 x % " (4<v,) rare 10d2
meal I2q4
Frankfurters I lb. 5_8
..... iq
PORK** Chops :_" welt 1923
Spareribs !rack 25_30
LAMB Ch(_ps _ " reed 15_I 8
we/I 1923
VEAL Chops :_ _' I2_i 5
CHICKEN Halves, 3_4 tb_ 30_ 35
Quarters 3- 4/b 30_ 35
FISH Filters _A-_2 '_ 8_t0
Steaks _ - 1' 15_18
*Meat should be at refiigemtor _mperature.
Roasting t_zcn meats till take approximately V_to _Alonger tha_ times shown_
**Sausages should be pierced wi(h a fork in _verat place:s _%m cooking, pre_eooked i_ the
Conveetio_ Mode Nr 30 m 40 mim_tes at 4(X__, th_n pierced again aod bmiled on the rack
in the "floo_ position" until brown.

TROUBLESHOOTING
Baking
Cakes amt cookies burn.
oCheck Mat oven is in the convection mode.
° Check that you have converted your recipe temperature.
(S_ pages 9-10)
Cakes don't cook evenly.
• Check ti_tt you have placed food on the rack in position #2 or
#3 and not touching, so the hot air is free to circulate _low
and all around the food.
_If cakes are browned but not fully cookeA in center, first:
check that you have adjusted your recipe by lowering the
temperature 75 °. (See "Convection M_le Cooking," page 9)
If fine conversion has been made, then lower the tem_rature
an additional 25 ° m 275 °.
• Because the oven retains moisture, extra rich and moist foods,
such as chocolate, cheese and t_t cakes, may require a lower
temperature (275 °) and a longer b_ng time. (See page 10)
• If you live in a Ngh altitude, you have m adjust your recipes.
(See page 10)
Bottom of pie or cake is not cooked enough.
- Use aluminum or black; b£dng pans. If you are using glass,
place pan on a cookie sheet while b_ing.
Roasting
Roasts don't brown on the bottom.
- Check that you have placed hxxt on the rack in 'Noor
position" aald not touching, so the hot Mr is free to circulate
below and all around the food. (See page 9)
', Be sure you place the meat directly on the rack, not in a
roasting pan and in the 'Noor _sition." (See page 7)
Roasts are overcooked.
• Be sure to use a meat thermometer. (See page 11)
16
Check that you have adjusted your recipe time (see page 9) or
see "Roasting Chart." (See page 14)
, Remember that meats continue to cook aP_r being removed
from the oven. (See page 11)
Moisture builds up on the inskte of th_ glass,
®Roasts are juicier because your convection oven retains
moisture _d constantly self-bastes your roasts. If you wish to
minimize the moisture build up, open the oven door briefly
from time to time.
,,To minimize conderLsation on the oven door, after the oven is
turned off, remove cooked food from oven or leave door ajar
so oven cavity can cool off and moisture in oven can escape
into the kitchen.
Broiling
Food does not top brown or broils unevenly.
- Check; that oven is in the broiling m_Ne. (S_ page 8)
• Check that you have placed food in the middle of the rack in
"floor position." (See page 7) ff you find it necessary to use
the high _sitions #2 or #3, place f_x_ on Me rack to the left
and right, not directly beneath the fan.
Check the broiling chart for suggested times. (See page 15)
Fan cycles"on and off occasionally in the broiling mode.
° This is a normaJ function of the oven and ke_ps the oven
from overheating.
Oven smokes excessively.
oSmoke build-up is normal. As the door must be kept clos_
during broifing, the smoke generated during cooking comes
out in a puff when finedoor is opened or leaks out the door
when_the fan goes on during broiling.
- Fatty cuts of meat and sausages which drip fat while cooking
should be placed on the rack in the "floor position" m
minimize smoking. Pre-cooking Patty foods in the convection
mode at 400 ° will Nso _nimi_ smoking.
• The oven may need m be cleaned.

F_L ONE-YEAR WARRANTY
FARB promises to the owner to repair, or at:
FARBERWARE's option, to replace any pm:t of ffds product:, if
proven m be defective in ship or material under normal
use tbr a peri_J of one year from date of purchase.
During this one year, FARBERWARE will provide N1 labor and
pa_s necessary to correct such defects flee of charge, if the
product has been used and opiated in accordance with written
instructions furnished with the product.
Mailing of the product to FAN_ERWARE, or delivery m an
authoriz_ Service Center, is the responsibility of the owner.
,_ _ _ €_C f
1. Wmranty d_s not cover ac Merit, misuse, abuse or neglect on
the part of the owner, and is void if product is _tken apart or
tamper_ with.
2. Wa_anty :isinvalid if the product has been serviced by an
unauthorized Service Center,
GENERAL
For your own safety and convenience always obtmn service
through an authorized Se_wice Center.
Nease refer m the enclosed listing or your local Yellow Pages
tbr Ne Service Center nearest you.
FARBERWARE _ INC.
:i500 Bassett Ave. Bronx, NY I(N61
ATF: SERVICE DEPARTMENT
_I_LEPHONE: 718-863-80(X)
Fhis warranty gives you s_cific legal fights, and you may also have
other rights wNch vary _?om state to state.
NO RETURN CARD iS NECESSARY UNDER T}'iiS WARRANTY,
18
Appetizers .................................................. 20
Mmn Dishes...............................................21
Side Dishes 26
Breads ...................................................... 27
Dessegs ................................................... 29
index .......................................................... 35

APPETIZERS CHICKEN PU_S
CHEESE PINWHEELS
1 package (3 oz.) cream cheese, softened 1 can (8 oz.) crescent
Ji_small onion, minced refrigerator dinner rolls
1 egg yolk % cup grated Parmesan cheese
% teaspoon dill weext
Mix first 4 ingredients until well blended. Unroll dough; separam into 4 rectangles of 2
crescent mils each. Press: dough together dang perforated line. Divide cre_ cheese
mixture into 4 pans. Spread 1 pat_ eveuly over each Neee of dough, leaving _ inch
margin on all sides. Sprinkle grated cheese evenly over cream cheese mixmpa. Roll up,
each pi_e of dough in jellyomtl fashion_ starting a wide end. Cut each roll into 8 slices.
Na_ on greas_l bak:ing Sheets, Bake in Conv_tion M_e at 375°F for 12 te 15 minutes
or until rolls am browned. Makes 32 Nuwheeis.
CHEESE WAFERS
_½cup butter or margarine, softened l cup grated Swiss cheese
3z_cup NI purtx_se flour /_ teaspoun salt
_/_teasptxm @ mustard < maspoon wNle pepper
In bowl mix NI iugrexlients until blended. Drop by teasp_nNls onto tmgyeased baking sheet
2 inches apart. Bake in Convection Mode at 350°F thr 15 to 20 minutes or until d_p golden
brown° Cool on nick. Store m air tight container Makes 3 do_n ap_tize_.
ORIENTAL CHICKEN KABOBS
zzcup vegetable oil _Ateaspoon ground ginger
V-,cup sW sauce 2 whole cNcken breasls, boned.
1 tablestx_onsugar skinned and cut inlo 1%- inch pieces
2 tablespnons vinegar ! green pepper, cur into _-inch Neces
I clove garlic minced 1 can (20 oz,) pineapple chunks
Mix first 6 ingredmnts. Pour into sturdy plastic bag containing chicken pmces. Marinate in
refrigerator, turning occasionally, at leas14 hours or overnight. Drain. l_eheat in Broil Mode
lbr 5 minutes, Arrange chicken, green pepper and pineapple on small wooden picks_PJace on
rack above drip tray, Broil for 5to l0 minutes or until chicken is tender. Turn after 5 minums.
Makes about 3 dozen appelizers
RUMAKI
%cup soy sauce
_km_Lspoonground ginger
_ teaspoon curry powder
1/4pound chicken |ivers. cut in half
!'Apound bacon, cu_ in half
] can (g _Z_oz. t watel- chestnntg.
drained and cut in half
Mix fi_t three mgredien[s in a sturdy plastic bag. Add chicken livers and marinate in
retrigeramr rot 4hours or overnight, mmmg occasionally Pretreat in Brnil Mode for 5
minutes. Wrap bacon stop around one chicken liver and water chestnut: fasten with
wooden pick. Repeat with remaimng ingredients. Broil for about 25 ruJnu[es. Makes about
30 appetizers.
2O
1 cup albpurpose flour 1 cup chicken broth
1 tablespoon chopped parsley ½ cup butter or margarine
½ teaspoon onion salt 4 eggs
1 mascon poultry seasoning t cup finely diced cooked cNcken
Dash cayenne pepwr % cup slivered blmlched almonds
Deheat in Convection Mode m 325':'F. Grease baking sheets Mix first 5 ingredients in small
bowl. In 2-Nuart saucepan heat chicken broth and butter to lx_iling, _irriug occasiouNly
Reduce heat m low; with s_on quickly stir in flour mixture until ball forms and leaves side
of pan, Remove from hen Beat in eggs umil well blended Stir in cNcken and almonds.
Drop by teaspc_ontitls Ohm greased baking sheet Bake for 25 minutes or until golden brown.
M_.es 4 m 5 dozen appetizer.
l g4,IN DIS S
FLANK STEAK CONq_NENTAL
¼ cup sw sauce '!/4 teaspoon black ire\pper
2 tablespoous vegetaNe oil ½ teaspoon salt
2 tablespoons tomato paste 1 clove garlic, crashed
3/4 teaspoon oregano 1 (2 lb) flank steak
Mix fi_t 7 ingredients in smaU bowl, Score steal:, on both sides. Pour marinade over steak in
sturdy plastic bag, Tie _curely. Marinate in ret_gerator severaI hotl_ or overnight, mining
cuzcasionally, Pl_eheut in Broil Mode for five minutes. Remove meat frnm bag. Naee on rack
above drip tray. Broil tier i0 to i2 minutes. To serve, cut meat across g-cain at a skmted angle
into very- thin slices, Makes 6 to 8 servings.
NO'I_2 Steak may be cut before rrmdnating_ Broil slices a_ut 5 minutes.
POT ROAST
The Convection Oven can _ used as a slow cooker. Set the: timer to "St_ On".
1 (4 lb.) bottom round or ramp mast 3 tablespoons butter, fat or oil
3 medium palates, peeled and 2 cups _efbroth or water
cut into P:i-i_ch slices ½ te_lx_on salt
3 carrots_ cut into 2-inch pieces % teaspoon black pepper
3 onions, cm. _nto V_-inch slices
Brown all sides of the roast in bottom of 3 -quart cas_mle+ Add pe4atc_s, carrots and onions
m casserole In small bowl mix together broth, salt and pepper. Pour over meet and
vegetables. Cover. C_3k in Convectkm Mode at 225°F for 8 m 10 hours or until meat is
tender; Makes 6 m 8 servings.
N(YFE: Meat :may _ cooked in the Convectkm Mode at 35&F for 2 %.m 3 hours.
S±"d_T AND PEPPER PORK ROAST
I tablespoon prepared mustard 2 tablespoons honey
1 (3 lb.) boned and fled pork roast 1 tablespoon coarse sNt
1 tablesp_m crashed pep_rcoms
Mix honey arid prepared mustmd; brush on pork roast. Mix salt and _ppercoms; roll meat in
mixture Roast at 3(X!"F for 1 hour and 45 minutes or until meat thermometer reads 170°F
Makes 6 to 8 servings.

OLD-FASHONED MEAT LOAF
2 pounds ground beef copmilk
cup dried bread crumbs 2[eaqx)ons sell
! troth, finely chop_d _Ateaspoon black pepper
2 eggs 2 _aNegpoonssteak sauce
½ cup catsup Seasmte*tgait
In 3-quit nuxing bowl combine _d. bread crumbs, onion, eggs catsup, milk. salt and
papist. Mixwell. Shape mea_loaf in drip tra} u_Itoa_ _ [ ×5.-inch oval. Spread s_eak +auce
on top of loaf. Sprin:tdewith seasoned salt. Bake in Convec;ion Mode at 350"F tbr 50
minutes. Makes 6 m 8 se_wings.
VARIATIONS:
Other vege_bles may be added to basic meat loaf for flavor and mxture such as: chopped
celery, green pepper, stewed tomatoes_sliced olives. Italian seasonings_ d_ili powder or your
favorite herbs and spices.
APR1COT OVEN RIBS
2½-3 pounds pork spare nhs_ _Acupcatsup
crack_ I cup apricot preserves
4 masp_ms Iemon lmce ]_ cup soy sauce
,_ masp_n ground ginger ½ te_a;spoongarlic powder
•-. teaspoon hot pepper sauce I teaspoon mustard
Place ribs. meav side up directly m_rack over drip tray _Bake in Convection Mode at
35ff'F for 50 to 60 minutes./n 2-quart mixing bowl mi× remmnmg ingredients until blended
Remove ribs from oven and baste both sides with apricot sauce Turn mm_ratum ctmtm]
knob down m 300°F Bake ribs for 15to 30 minmes longer, basting once or twice during
cooking Serve extra sauce with fibs. Makes4 to 6 smvings.
HAM IN BURGUNDY \VINE GL_
instead of messing an extra pan tier the glaTv, u_ the dNp tray to make the g_aze as the ham
t'oasLs,
I t(_ lb,) fully cooked smoked tmm haft 17._cups burgundy wine
I can 18 oz.} crashed pineapple 2 cups heefur chicken broth
'/_ stuN/finely chopped onion 2 crushed garlic cloves
1 tablesp_{m t3nur or eornstareh 2_ea_poons mustard
Trim Nt from ham. Combine remaining ingredien|s and pour into oven drip u'ay Nace ham
on rack over drip tray. Roast in Convegtion Mode a_ 3(R/°F R,r 2 hours or uulil mea_
them_ometer reads 140'_R basting I>eqaently w,h pan juice_ Skim fat fl°om gravy and
seawe over sliced ham. Makes 0 to 8 servings.
OVEN@_RIED CHICKEN
1 cup dried bread crumbs _ teaspoon basil
3 doves garlic, minced _/_teaspoon dried parsley
I _ables_×_on Pam_esan cheese I (2%_3V_ lb) b_oilerofryer
I teaspoon omon powder chicken, cut up
_Ateaspoon oregano 3_4 tablespoons vegetable dl
In Nastic bag combine first 7 ingredients. Shake well to mix thoroughly+ Brash cNcken witlh
oil. Put 2 or3 Neces of chicken in bag at a time. Shake unO/welt coated. Place chicken
directly on rack over drip tray_ Bake in Conv_tion Mode a1350_F for 45 m 50 minutes or
until golden N_>wn Makes 4 servings_
VARIATION:
OVEN:FRIED FISH
22 SuNtitute I pound _¥esh or fi'ozen thawed fish fitlet_ for chicken. Continue as alcove.
Bake 15 to 20 minutes or until fish flakes easily with a f2:_rk.
LEMON HSH FILLETS
1 txmnd fresh or ffoz_en flounder ¼cup lemon juice
fillets, thawed _/_cup water
1 small onion, finely chopped 3 tablespoons sW sauce
I large clove garlic, finely chopped 2 tablespoons dry wNte wine
Place fish in oven drip troy. Combine remaining ingredients and pour over fish. Marinam 1 m 2
hours in refrigerator+ Bake in Convection Mode at 300<'F for 15 to 20 minutes or until fish
flakes easily with a tk_rk.Makes 4 se_ings.
DUCKLING WITH S G
1 duckling (about 4 lb.). ready-to-c{._k 9; teaspoon WpFmr
V; cup butter _/; teaspoon thyme
I smNl onion, minced _Ateaapoo_ nutmeg
I _/?cups diced celery' t large orat_ge, peeled and cbopwd
l_/5.cups fine Dead: crumbs % cup orange juice
I teaspoon ant
Wash duckling and pa dry, Melt butter in 2-quart saucepan; add onion and diced celery and
cook over low heat until onion is translucent and celery tender. Remove from }tea. Add
remaining ingredients; mix well and let cool Filt duckling with stuffing aitd s_cnre opening,
With lbrk, prick skin a wtrious intervals. Place in Convection M(x.teon rack a/x)ve drip tray
R,_asta 4_T_F for / :%m 2 l_omsor until dane. If desired, duckling may be brushed with 9_
cuporange jmce during the last 15minums of cooNng Makes 4 se_ngs.
CHEESE AND TOMATO LASAGNA
I packagv:.(/IK) lagag_a nocOles
3 eggs, beaten
2 containers (15oz. each) ricotta cheese
2 tablespoons oregano
2 cloves garlic.,chopped fine
1_/_teaspoons sNt
½ tension black pepper
1 pound mozzarella ch_se,
thinly slk:ed
I cup finely grated Parmesan ch_se
5 cups spaglmtti sanoa
Cook lasagna noodles according m package directions; drain. In medium bow1 mix eggs,
ricotta cheese, oregano, garlic, sNL and pc_gper_ Spread _Acup of the spaghetti sauce in
bottom of I4 x I2 x 2oinch roasting pan. N_p with _Aof the noodles, _ each of the
mozzarella cheese, ricowa cheese mixtmv. "l_p with I t/_ cups of spagheN sauce and !incup
of the Pam_csan cheese° Repeat layers once. %p with remNNng n(×_dles, sauce and
Parmesan ch_. Cover tightly with aluminnm foil Bake in Convection Mode at 400°F
lbr I hour. Remove foil. Continue baking t_r 15 m 20 minutes or until hot and bubbly
Makes 8 to 10 servings_
23

PIZZA
package active dry yeas+ Corn meal
/½ mas_ons sugar Spaghetli sauce
cup warm waer +105 -t 1= F_ Toppings {mozzarella chee_.
2½ cups all pur I_oseflour _pperonLomons. grem_ _ppers. era=
I teaspoon sail
2 maspoons vegetable oi|
Dissolve yeast and sugar in warm water m a 3 =quart mixing N)wt. Set aside. In anoiher bowl
mix together _clourand salt= Set aside. Add vegetaNe oil and 1 cup of t]our mixtm_ m yeas_
mixture° _ating with electric mixer at medmm speed_ Add % cup of the _maining flnur
mixture. Beat at high sp_d lor 2 minutes. "-;tirin remNnJn_ _otlr mixlure to make a sln/
deugho Turn dough outo lighdy flou_ surthce. Knead until smooth and elastic about 8 to 10
minutes, adding additionN flour as necessary. Nace dough an greased bowl. mm dough m
coal. Cover N_wl tightly° Let ri_ in Convecuon Ms,de with temperature control knob set to
lell edge of 150°F (air should be warm. not hot _uutil doubled about 1 hour Remove dough
Jrom oven and poach down. Lighdy sprinMe two 13 x 9 x 2°inch pans win coru meal. Shape
dough into pans as thinly as possiNe. Preheat _,yen to 450"F t_r 10 minutes+ Bake one pan m
oven in txlttom r_k position t}:_r10 mmums. Remove tram oven and bake second pan. Top
dough with spaghmti smite and moz2/amlla cheese and olher, toppings, g desired. Tt_m
mmperamre control knob down to 350°K Bake one Nzza for 15 m 20 minutes or uotfl cheese
melN aod t_gi t_sto Brown. Repeat with second pizza. Makes 2 Nzzas.
N(YFE: If using two racks, preheat oven to 450°F lor 10 minums. Bake both pans of dough
simultaneously for 5 to 7 minutes. Rotate pizza dough by placing pan on bottom rack _>o
mp and pan on upper rack +m lxmom. Bake tot an additional 5 mino_:es Top dough w_lh
spaghem sauce and mox:zareHa cheese and t+fllermpNngs, if desired. Turn um_ram'_
eonlml knob down to 350+'F. Bake pizzas m oven mr 10 minutes. Rotate pans as directed
above and bake li+r an additional l0 minutes or until cheese melts and begins m brown.
Makes 2 p_zz_s.
BA_D MA AND CHEESE
3 cups. elbow ma+car,mi, Dash cayenne pepper
uncooked 2_/_cups rain
2 tablespoons butter I egg+ l×+aten
2 tablesp_ams flour 3 CNN shredded Cheddar cheese
2 _aspoous sNt 1 lablespooa tlavoNd bread crumbs
¼ teaspoon dry mustard 1 mblesp+×m Parmesan d_eese
In 4=quaY: sancepo+, cook macaroni according to pacLage direction, s. Drain attd set aside In 2
quay* saucepan, melt butter over low heat. Add lloar+ salt, mustard and cayenne, stirring umil
combine& Add milk m flour mixture. C{mk over low beat, stirring constantly+ until thickened
Add egg and Ch_ldar cheese, stimng until cheese is meIte_,h CombiNe cooked elN+w
macaroni and cheese mixture. Pour into gma_d 2 ½oquart cas_mle. SprinNe top of macaroni
wth bread crumbs and Parmesan cheese.. Cover casserole and bake in Convection Mode at
350+F %r 2{)minums. Uncork, mm control dial to 'Nroi/Mode +"and cook fi>r5 minutes
longer or until crumbs a_ nicely browned+
Makes 6 servings,
C_ESE SOUFFLE
1 mhlesp_mn butter or margarine ¼ {easp_an white pepwr
2 tablespoons finely grated Dash cayenne pepper
Parmesan cheese I cup rniN
_4 cup butter or marg_giue 2 cups shredd_ Cheddar cheese
¼ cup all purpose floor 4 eggs, separamd
1 teaspoon sail
Preheat iN Conwection Mode to 350+F +br 5:minutes. Grease a I quag souffle or baking
Nsh well with 1 tablespoon bmter; spri_,vle bottmn of dish with Parmesan cheese _ 2=quart
saucepan melt remaining %cup burrer; gmdualty stir iNflo_L salt, _pper and
pepper Add milk _d cheese; cook, stimng constantly +until thickened and smooN and N_
_e cheese has melted. Remove from heat. Stir in egg yNks+ o_e at a tinm, until well blended
Beat egg whites until stiff peaks form when bearer is rased. Ge_ttty %ld in cheese mixmreo
Turn into prepared dish, Bake for 30 minutes or until top is browned and puf t_y_Serve
immediately= Makes 4servings.
VARIATIONS:
SPINACH SOI/F+FLE
Follow above prucedure+ omitting Cheddar chee_, t_ess N1excess gqnid f¥om 1 package
(10 oz) frozen chopped spinach, thawed and add to creaw mixture after adding egg yolks_
Bake as direcmd above. Makes 4 _rvings
CHOCOLATE SOUFH_E
DilDw aN0ve procedure, omitting Parmesan cheese, Cheddar cheese whim pepper and
cayemm, Add 2 squares unsweetened chtmolam (chopped) and _Acup sugar to m+_arine and
flour mixture+ To milk+ add I maspoon vanilla extract Add +kcup sugar m egg: whites while
bcating_ Bake as directed above. Makes 4 servings
QUICHE LORRAINE
1 {9dnch) pie crust I c_p heavy cream
4 slices crisp cooked bacon, I cup light cream
crumbled Chopped onions lightly
4 ounces Swiss cheese, saute_t in butter
shredded Dash cayenne pepper
4 eggs
_erce N_tt+)mof pie crest with ferko Bake pie crust in Convectimt Mode at 400+F thr 10
minutes,. Remove Ne crust "Fum tem_ramre control knob down m 300W° In b+_tom of
Ne crest sprinMe cmmbled Ncon %llowed by shredded Swiss cheese+ N 2=quart mixing
bowl k_at e_s well. Beat remaining ingrediea_ls into eggs. Pour egg _Nxmre over bacon
and cheese in pie crust Bake for 35 m 40 tNNutes or until kmfe inserted 1 inch t?om
center comes om clean. Let stand 10 Nai_UmSbcti_re serving. Makes 6 mNn dish servings
or 12 appctizers_
VARIATIONS:
MUSHROOM QUICHE
Substitnm 4 ounces sliced+ sauteed mushrooms for bacon. Proceed as directed above+
SPINACH QUtC! IE
Substitute !/_ cup Ieaf spinach and _/+cup tinely diced cooked ham for bacon Proceed as
NrecIed above_

BROILED TOMATOES
2R)_oes
I tablesp_m butter
2 tablespoons grated
Parmesan cheese
1 teaspoon chopped parsley
Cut tomatoes into halves. C_u_fully cut 3 or 4slashes in lhe cut side of each tomato,
Tuck pieces of butter into Ne Nashes. N a small dish combine the remaining ingredients.
Sprinkle cheese mixture on mmNo hNves, Place tomato halves in an 8oinch baNng pan.
Preheat in Broil Mode for5 minutes. Broil tomat_s for 8 m 10 minutes or until tomatoes are
soft and tops are crusty. Makes 4 servings.
% _easpoon marg_ne
½ teaspoon ninon powder
Dash sak
Dash Mack pep_r
TWICE BA_D POTATOES
4 large baking potatoes 1_½_aspoons salt
_cup butter or margarine _A teaspoon onion powder
¼ cup milk I)c_h cayenne pepper
¼cup sour cream Paprika
2 _Nespoons ParmesNl ch_se
Wash potatoes, Place directly on rack and bake in Convection Mo_ at 400°F for 45 minutes
or nmil eaNly Nem_ win a foN Remove from oven and tu:m the temperatm_ control knob
down m 35()°F While still hot, careNlly cut _mtoes in half leng_hwi_ and nemove potau_s
from skins, leaving _m t/8oinch wall. Nace t_tatoes in 2-quart mi×ing _wI. To hot _tatoes,
add butter and INtk, wlfipping until fluffy. Add sour cream, Parmesan cheese, salt, onion
powder and cayenne pepwr. Beat well, adding more _Nlk or butter if necessary. Spuon or
pipe lyotato mixture back into p<Jtam shells. Sprinkle lightly wifl_ papNka, N_e potato halves
in a gma_d shNIow baking dish. B_e in oven for 30 minutes or until raps of potatoes begin
m brown. Makes 6°8 servings, NOTE: Potages can _ stuffed in advance and baked when
needed. To heat potatoes after reNgeration, bake in Convection Mode at 350°F for 45 m 50
minutes or until heated through+
OVEN RICE, PILAF
2 tablespoons butter 4 cups chictcxen broth
1 large oniom chopped 1 tablespoon chopped parsley,
1½ cups une_ked rice Chopped garlic clove
_¼cnp pignoli (pine nuts) or ¼ teasF_on black _pl_r
slivered almonds
Malt butter in 10_/a-ineh fly pan over low heat. To butter, add onion, _ce and pignoli. Heat,
stimng o_asionNly, until onions are soft and Nee _gins m brown. Remove from heat and
turn rice mixmm into greased 2-qum casserole. Pont chicken broth over rice mixture. Stir in
remaimng ingrediea_ts. Cover casmrnte and bake in Convection Mode at 350°F for 30 m 40
minutes or until rice is cooked. Nuff rice with fork and serve immediately.
Makes 6 m 8 servings.
26
B ADS
Bec-aa_', of the even temperature throughout, the Farberware Convection/Broil Oven is
excellent tbr baking bread. It can also be used when proofing (rising) the ye_t dough. F_r
pr<mfing yeast breads, set in Convection Mode and turn the temperature control knob to the
left edge of the I50"F area R)r1 hour. The air should feeI w_ (about 90°F_. not hot_ Adjust
the temperature control dial accordingt3.
NO-KNEAD HERB BREAD
1 package active dry ?eas_ I _easpoon celery salt
_/_cup warm water (lfl5'M 15_FI 1 teaspoon chives
l cup boiling water I teaspoon dill weed
2 mblesl_×ms bu_er or margarine ½ masp(xm basil
2 tablespoons sugar 3V_vups all purpose tloar
[teaspoon salt 2 eggs
[teaspoon chopped parsley Butter or margarine
Dissolve yeast in Vacup warm water. In 3-quart mixing bow! lx*ur 1 cup boiling water over
butter, sugar, salt. parsle} flakes, celery sNt, chives, dill weed and basil: stir until butter melts
and mixture is cool. With mixer on low sl.med beat in I _½c_ttpsof the flour until blended:
beat on medium s_ed fl-_rI minute. Stir in dissolved yeast and eggs. Stir in enougfi ot the
remaining [lour. about 1% cups. to make a stiff batter. At meamm speed beat for I mutate_
(Dough will be soft. _Cover bow! tightly. Let rise in Convection Mode with tetnperamre
control knob set to lel_ cdge of 150°F ,air should be warm. not hot }until doubled_ about 1
hour. Stir down batter and tm'n into grea_d 2-quart casserole. Cover Let rise in oven fg_r30
mmmes longer. Bake in oven at 300°F for 55 minutes to 1 hour or until loaf sounds hollow
when tapped. Rt_b surl)ce with bu_ter. Remove loaf from casserole and cc_k Makes 1 loaf
BANANA-NUT BREAD
'/:., cup butter or margarine, softened ! maspcdm baking _waer
_'_.cup sugar 1 teaspoon baking _da
Iteaspoon vanilla I cup mashed banana
2 eggs ial_mt two ri_ bananas)
1'A cups all pu_,_ flour 1 cup wNnuts, coarsely chopped
I maspo*'m salt
In 3-qur,_ mixing bowl mix butter _md sugar until fluff}. Add vanilla and egg_. In small
m_xing bowl mix together Ilour. salt. baking powder and baking s_a. Add flour mixture and
mashed banana altematcb m butter mixture, stirring well at_r each addition. Add chopped
nu_s_Sur until well blended. Turn into a gre_ksed 8_/5x 4V.,x 2!z_-inch luaf pan. Bake in
Convection Mode at 3L_t"F for 50 t:o55 minutes or until wooden pick inserted into loaf
comes out dean. Makes 1 k_d.
COF_E LOAF
1 cup sugar Melted butter or margarine
2 teaspoons cinnamon ½ °i cup chopped walnuts, pecans,
1 loaf (1 lb.) frozen yeast bread, blanc_e_d slivered almonds m_d
partially thawed raisins
Grease !O-inch Bundt pan _r angel lb,od cake pan. Mix sugar and cinnamon. Cut. bread into 8
to 10 slices and each slice into quarters, Roll each piece into a ball; coat with butter and toss
in cinnamon° sugar mixmre_ Place single layer of bails into prepared pan, so that _ey just
much, and sprinkle tops with nuts. Repeat with rerr_aining dough and nuts, tbrming second
layer Let ri_ in Convection M_e with temperature control knob _t to left edge of I5#T
(Nr should be warm_ not hot) until doubled, abou_ I to I _ hours_ Then bake in oven at 300_F
for 25 to 30 minutes or until loaf sounds hoiiow when rapped, Immediately remove frown 27
pan ohm serving plate, To serve, break apart win fi_rk or fingers. Makes 8 m 10 servings_

WHITE BREAD
575o6 cups alf._pm_o_ flora " I cup miIk
_A cap sugar 1 cup water
2 teaspoons saR */_cup butter or margarine
2 packages active @ yeast Oil
In 3-quart mixing bowl mix 2 cups of flour, sugar, salt and yeast, lrn I _quart saucepan add
milk, water and butler; heat over Iow heat un_iI very wam_ (120 %130_'F) Butter does not
need m melt, Gradually add liquid to flour mixture, beating with dectnc mixer at medium
spee& Add I cup of'the l_emaiuing flour, Beat at high speed ff_r 2 minums Sgr in additional
1½ cups flour m make a sgff dough. Turn dough ontu light b, floured sur_lce. Knead ungl
smooth and elastic, about 8 m I 0 minutes, adding additional flour as necessary Place dough
ht a greased bo_l, mm dough m coat. Cover bowl tightly, let d_ in Cunvectkm Mode with
mmperature control knob _t m left edge of 150_F (Nr shouN be warm, no_ hot) until
doubl_, alxmt I hour. Remove dough from oven and punch down. Divide dough in hail
Roll out each half to a rectangle; rot! up tightly Place in two g_ased 9 x 5 x 3 -inch loaf pans.
Brash top _ffloaves with oil. _t rise in oven until doubled, about 1 hour. Then bake in oven
at 300°F for 30 to 40 minutes or until loaves sotmd ho_low when tapped. Makes 2 h_aves.
RYE BREAD
t package active dUyeast I taNespoon caraway seeds
_A cup wren water (105% 115°F) 2 teaspc_ms salt
3 tahtespoons honey Cam mea_
2 cups N1 propose lk_ur I egg white
t cup rye flour 1 taNespoon wmer
2 taNespoons melted butter or margarine
In a 3 qua_ mixing bowl, dissMve yeast in warm water and stir in honey. Se_ aside. N
another tx_wI mix together all-purpose flour and _2¢eflonr. Add 1 cup uf flour mixture, butter,
caraway seeds and salt to yeast mixture, beating with electric sN×er at medium spe_xL Add l
cup of the remmning flour. Beat at Ngh speed for 2 minutes. Stir in remaining flu_o_rmixture
to make a stiff dough. Turn dough Ohm Iighfly floured a_rface. Knead anfiI stunt% and
elastic, about 8 m 10 minutes, adding additional all pu_ose flour as n_essary. Naee dough
in gpcased bowl; turn dough to coat. Cover bowi tightty. Let _se in Convection Mode with
temperature control knob _t to left edge of 150°F (Nr Nmutd be wam_, not hot) until
doubled, abou_ 1 haul Remove dough from oven and punch down Shape into |oaf and place
on csx_kie sheet sprinkJed with _m meal. Brash top of loat with oil_ Le_ ri_ anti1 douNed,
about I hour_ Then bake in oven at 3(K_W for 20 minutes In small bowl mix together egg
white and water. BruN_ on 1hal Bake I0 to 20 minntes kruger or unfii loaf _nnds hollow
when tapped, _v_2_es 1 loaf.
BLUEBERRY MUFFINS
2 cups all purpose flour :_4cnp sugar
2 teaspoons baking powder 1 teaspoon salt
3 e_s ½cup milk
t cup blueberries, washed and drained _a:_cup vegetable oil
Preheat in Convectimt Mode at 325°F for five minutes Grease lg medium mar fin cups
(234-inch diameler). In 2 oqum mixh_g bowI combine flour, sugar, baki_g powder and salt. In
scp_ate bowl ben eggs. To eggs, add milk a_d vegetabie oil Ben togethe, until we_i mixed.
Quickly add egg mixture to flour° Stir unit1 just mixed, about 10 to 15 strokes Fold in
blueberries. Fill muffin c_ps _!_Nll. Bake fur I5 minums or until wooden pick ir_serted in
muf*in comes out clean. Makes about 12 muf fins,
DESSERTS
POUND CAKE DELUXE
zy_ cups alhpurpose flour 2 cups sugar
iV_teaspoons baking powder 4 eggs
_,_teaspoon salt 1 teaspoon vanilla
1 cup butter or margarit_e, snftened t cup rain
Grease and lightly flour 9 x 5 x 3-inch ha[ pan or Bundt pan. In small bowt mix flo_r,
baking powder and salL 1,_3-quar_ _xing tx_wl with electric mixer at high speed, beat butter
aid sugar until fluff3,. Beat in eggs, one at a time, beating welI after each addition Beat 2
minutes more at high spee& Beat in vanilla. Gradaaiiy add flour mixture, alternately win
rniN, Turn into prepared pan, Bake in Convection Mode at 27Y_F lot I hour or until cake
spfit_gs b_:k whet_ lightly touched. Makes 1 Nmnd cake.
1P_cups grahan cracker crumbs 3 eggs
_¢ cup suga:r I teasptsm t_nonjui_
9_ cup bu_teror margarine, melted 2 tablespoons N1parlx_ flour
3 packages (8oz each) cream cheese I teasp_:m vaNlla
1 cup sugar t cup heavy cream
In >qua_ mixi*g bowl combi_u crumbs, _/_cup sugar and melmd hinter. Press crumbs ohm
bnttom at_dhaKway up the side of a 9-inch springff_rmpan. Set aside, in 5-qua_ mixing
bowl with dectfic mixer at medium speed, blend cream cheese and ! cap sugar unti_light
andtluf_}',about 2 minutes Add eggs one at a time, _ating well after each addiOon Blend
in remaining ingr_ents. Pour hater into pr_ared pan and bake in Cnnvection },{[odeat
275°F fur I hour and 15 minums. Remove from oven C<u_lat morn mmperatare, about I
hour. RelNgerate several hours before serving. Makes I (9dacha cheesec_e
CHOCOLATE, CHOCOLATE CAKE
I package (t8% oz) chocolate _/a cup salad oil
cake mix _k cup water
1 package (4 ½ nz 0ins_nt chncolam 4 eggs
pudding and pie Nling I package (6 oz) semi°
1 contNner (8 ozJ _mr cream sweet chc<olate morsels
Grease 10oinch Bandt or angel f_d cake pan, Ia 3 _qum afixing tx)wl place NI ingj'edienks
except ch_x:ola[e morsels. BeN win an electric mixer on low speed until ingrcdiems a_
moistened; t_n beat on high sp_d for 5 minums. Stir in chocolate mor_ls Turn batter into
prepared pan Bake in Convection Mode at 300<'F for I hour or until cake pulls away f>,'}rn
side ofpa_ Makes I Bund_ cake.
28 29

YELLOW CAR
2% cups ali-pu_ose flour 1½ caps sugar
1 tablesp_n beking powder 2 teaspoons vanilla
1 teaspeon sNl 3 eggs
_/-_cup shortemng I cup milk
% cup butter
Grease and flour 2 (8- inch) layer pans, On waxed paper mix together flour, baking powder
and salt. Set aside_ N 3_quart mixing how/mix shorlening, butter, sugar and vanilla. Add
eggs one at a time, mixing well after each addition. Gradually add milk and flour iNxture.
Mix at:high speed for 3 minums, _raping down side of bowl if necessary. Turn Niter into
prepared pans_ Bake in Convection Mode N 275'_F for 30 m 35 minuma or until cake roster
inserted in center comes ant clean Makes 2 (8-inch) layers.
NOTE: To bake 2 (9o,inch) layers, use 2 racks. Stagger layers on racks. Bake for 30 m 35
minutes. Remove layer on top maR. Bake second layer an: additionN 5 minutes,
Makes 2 (9--inch) layers,
JELLY ROLL
½ cup all-propose flour _*acupgranulated sug_
I teaspeon baking powder 1 teaspoun vanilIa
_'_teaspoon salt %cup confectioners sugar
4 eggs 1 jar (I2 oz_)rasp_rvjelly
l:_ehemin Conv_tion Mode at 325°F fur 5 minutes, lane boftom of I 5_i)x 10½ x 1-inch
jelly roll pan with waxed paper; grea_ paper. In srnalI bowl mix together fi,_t 3 ingredients.
In 2-quart mixing bowl, with electric mixer at high speed, heat eggs umil foamy _GraduaRy
hen in %cup sugar; beat 3 m 5minutes or untilmixture is very*thick and light colored. Stir
in vanilla. Fold in flour mixture just until batter is smootK Spread evenly in pmp_ed pan.
B_e about 20 minutes or unlii center springs back when lightly touched. Sprinkle clean dish
mwd with confectioners sugar. Immediately loosen _ges of sponge r!ll with k_ife_ Turn
onto mwd. Remove paper; trim any uneven edges. Roll cake and tow'd, slatting atnarrow
end, C_I, Unroll s_nge roll; spread with idly. Reroll and cover. Chili several hours or
overnight_Makes 8 m l0 servings,
CARROT NUT CAKE
2 cups all-pm_pese flour 2 cups sugar
I cup chopped pecans or walnuts 4 eggs:
2 teasp_x_ns baking powder 1 cup vegetable oil
2 teaspoons ground cinnamon I parred carrols, cleaned and
1 teaspc_m baking _da finely' gated
1 teaspnon _lt Cream Ch_se Frosting
Grease and flour 10-inch Bundt or anget food cake pan. Combine flour, nuts, baring
pewder, cinnamon, baking soda and sail Set aside, In 3 -quart mixing _wl, wiN: eleclric
mixer at medium speed, Negtd sugar, eggs and oit. Add carrots and mix we/1. Stir in flour
mixture, mixing well until comNne& Pout" into prepared pan. Bake in Convection McKle at
325°F for 50 minutes or until cake pulls away from sides of pan0 Remuve from pan. C(ml
_mpletelyo Frost with Cream Chee_ Fr{_ting, Makes 1 Bundt cake.
CREAM CHEESE FROSTING:
% cup butter or margarine 1 teaspoon vanilla
I package (3 oz.) cream cheese 2 teaspoons lemon juice
% cup milk 2 cups confectioners sugar
N 3-quart INxing bowl, with el_tnc mixer at medium s_ed, combine atl ingredients, Beat
umiI fluffy,.
3O
CHCK;OLATE-COVE_D MER_GU_ COOKIES
2 egg whites % cup sugar
% teaspoon cream of ta_xar l cup chopped nuts or I package
1 teaspoon vanilla (6 oz0 chocolate morsels
In 3-quart mixing bowl beat egg whites and cream of tartar until soft: peaks form. Beat m
vandla, then sugar (1 tablespoon at a time) until very, sdf f, glossy peaks form when beater
is rinsed, Fold m nnts or chocolate morsels. Drop by roundexJ teasF<)onMs onto greased
c(×_e sheel BaRe in Conv_tion Mc_te at 275°F for 30 minutes* or until lightly golden.
C_x_I on rack, MaRes 3_ dozen cookies.
CHOCOLATE CHIP COOKIES
cup butter or margarine, 2 cups allopurpo_ flour
sol.ned 95tcas_on baking soda
zA cup sugar _/__teasp_n salt
V, cup brown sugar, firmly packed V2cap chopped walm3ts
1% teaspoons wmtl/a I package (6 oz.) s_mi-
t egg sweet chocolate morsels
In 3-c aart mixing bowl mix together butter and sugars until cre_ur_y. Add vanilla and egg.
Mix thoroughly. Combine the flour, baking s_a and salt and mix into batter. Sdr in walnuts
and ch_olate morsels. Drop by rounded teaspoonfuls onto tmgma_d cookie sheet. Bake in
Convection Mode at 300°F for 8 m 10 minutes* or until lightly browned. Cool. Makes 4 to 5
dozen cookies.
BUTTER- NUT COOKIES
2 cup butter, softened 1 cup all purpose flour
¼ cup sugar Sugar (optional)
_easp¢_m wmilla Pecan halves
N 3oquart mixing bow/mix together baiter and sugar until creamy. Add vanilla, Mix in flour
umil thoroughly mixed, Shape dough into I -inch balis. Roll in sugar, if desired. Nace on
cnoMe sheet. Flatten wiIh palm of hand, Press nut half in center of each cookie. Bake in
Convection Mtxle at 3IX)°F for 12 to [5 minutes* or until lightly browned. Cool. Makes 2
dozen c_mkies,
VAR !KFION:
JELLY COOKIES
Shape rata l.-inch bails. Make hollow in center with finger. Bake in oven at 303°F for 12 to
i5 minutes* or until lightly browned. Fill with favorite jelly and bake 2 minutes longer.
PEANUT BUYER COOKIES
•_cup buUer or margarine ½ cup peanut butter
7: cup sugar _/_teaspoon vanilla
_/_cup brown sugar, firmly packed t½ cups atl-pu_ose flour
1 egg I teaspoon baking soda
_A teaspoon salt
In 3-quart mixing bowl mix together butter and sugars until creamy. Beat in egg, pemmt
butter and vaNlla. Cowibine remaining ingredients. Gradually acid to sugar mixture,
strring well until blended. Shape dough into binch balls. Nace on ungrea_d cookie
sheet. Flatten with fork. Bake in Convectinn Mode at 300'_F for t0 to/2 _nutes* or
until browne& Makes about 3 Y, dozen (2dnch) cookies.
*When using two racks, bake bottom rock an additional 5 minutes_

OATMEAL-RAISIN COOKIES
1 cup butter or margarine, sol,rued 1 teaspoon baking soda
1 cup fi_y packed brov,'n sugar ] cup raisins
1 cup sugar 2J/5 cups quick oats
2 eggs I te_spoonsalt
I _easpoon vanilla % teaspoon cinnamon
1_ cups all-pu_ose flour
In 3Nuart mixing bowl n_ix together butter and sugars until dreamy _Add eggs and vanilla.
Combine remaining ingredient, add to batter mixture, beating until Nend_.l. Drop by
tablespoo_lMs onto mlgreased cnokie sheet. Bake in Convection Mode at 300°F for 12 m 15
minuws* o_ until ligh@ browned. Remove immediately from cc_)kie sheet Makes 3 dozen
large cookies.
*When using two racks, bake bottom rack an additional 5 minutes_
I_JDGY BROWNIES
_ 'cup butter 1 _asp_xna vanilla
3 eggs
_/acup water t V,,:cups all-purpose flour
1 ounce (1 sqaare) _/)teaspoo:t baking s(_a
unsw_u_,te_edchocolate 9_maspoon sail
1 package N oz,) semi-swat I cup chopped nuts
chocolate morseN
In 2-quart saucepan combine butter, sugar, water and unsweetened chocolate over mediam
heat. Bring just to a boil, stirring constantly, Remove from beat Stir in _m£.sweet cl_oco/ate
morsels and vaJailla m:til morsels melt and mixture is smooth_ TPansfer to 3-qua_ mixing
bowl Add eggs, one: at a time, _ating well after each addition. Add t!om-, baking soda and
sNt. Mix until well blendM_ Stir in nuts_ Spread into gma_d 13 x 9 x 2oinch baking pan,
Bake in Conv_tion Mode at 3(KI°F for 30 minutes or until knife inserted in _nter crones out
clean, Makes 3 dozxm 1 !/_°i:_ch sqnams_
PEC_dN Pim
3 eggs 1 teaspoon vanilla
1 cap (lark corn syrup % teaspc_on salt
1 cup sugar 1Vi cups pecan halves
2 tablespoons butter or t (9-ine_) unbaked pie crust
maNarine, melted
In 2-quag mixing l',owl beat eggs slightly. Mix in corn syrup, sugar, butter, vanilla and salt,
then nuts. Pour into tmbaked pie cmst_ Bake in Convecti_m Mode at 350°F for 40 to 45
_Nnutes_ (Ntling should be slightly less set in center that arouM edge.)
Makes 1 (gdnch) pie:.
NOTE: May be served wlth brandied wNp_d cream_ Make brandied whipped cream by
bmating together 1 cup heavy cream, 2 m 3 tan espoons sugar and I tgNeslx_on brandy or
Cognac unlil stiff.
APPLE PIE
2 cups all-pnrpose flour
V_,teaspoon salt
2_ cup sho:_emng, butter or
t:natgarHle
3-5 tablesp_xms c¢:,ldwater
8-9 medium baking apples.
cored, peeled and sliced
:/_ c_p sngax
2 taMespoons brown sagar
2 lablespo_>ns all-pro?use _our
I taNespo(m lemon juice
% teaspoon cinnamon
:/t teaspoon nut:n_
2tablespoons butter _ n_argarine
In bowl stir 2 c_ps flour at:d '!a maspoon sail Cut in shortening with pastl2¢ blender or 2
knives unti_ mixture is reD' well blended _d fine crumbs fom:o Sprinlde water over
mi×mre wh::e tossing _o _noisten. N-ess dough firrnly into bull with hands. Divide dough
almos_ in half. Natten larger poman sligh@; roll out to 12-inch circle on lightly floured
surface, Fit Io_sety mu) 9-inch pie pan. Mi× together remaining ingredients except 2
tablespoons butter. Fill pastry with apple mixture and dot top with butter. Roll out
remaining pastry for top crest. Cm slits m permit steam to e_al m during baking. Trim
:!>inch beyond rim of plate, if necessary. Fold edge of both crusts m_der, seal and flnte.
Bake in C_mvecUon Mode a1375°F ['or 50 minutes or until go/den brown.
Makes I {9ulrich) &ruble crest pie.
PUMPKIN CUSTARD P_
I (9-inch) piecrust 3 eggs
1 cat_ {5.33 oz,1 evaporated milk 1 cat: (16 oz.) pumpkin
_/_cup sugar /_/_teaspoons allspice
P_erce bottom of pie crust wifl_ fork, Bake pie crust in Convection M_ at 40ff>F for 8 to 10
minutes or until lightly bmw_ed. Remove pie crust. Turn temperature control knob down to
325°F. In 2oquart mixing N_wt combine e_s, evaporated milk, pumpkin, sugar and dlspice.
With electric mixer at low speed, beat until blended. P:mr into baked pie crust. Bake for 40 m
45 minutes or until knife inser_d ! inch from center comes out clean. Let cool be_bre
se_rvmg.Makes I (9-inchl pie.
LEMON MER1NGUE PIE
! cup sugar I tableslx_on baiter or margarine
o,._cup con: starch 2 drop,s yellow _i__dcoloring
9_cups water (optional)
3 eggs_ _.parated I (%inch) baked pie crest
Gramd rind of I lemon % cup sugar
,_ cup lemon juice t¼ teas_mcream of tartar
In 2-qu_ saucepan rmx I cup sugar and corn starch. Stir in water and the 3 egg yolks
until bte:aded. Hea_ over low heal. stirring constantly, until mixture comes to a bdl and
boils fi._r I minute. Remove from heat. Stir iu lemon ri_d_ juice, butter and food coloring.
Cool. Preheat Convection Mode m 350_'F. Turn lemon filling imo baked p_e shell Beat
egg w_ites anti cream of tartar until foamy. Gradually _d _2mai_ing _5 cup sugar, 1
tablesp(×m at a time, beating we|l after each addition. Beat tmtil stlff tmaks form when
beater is raised. Spread meringue over filling, se_ding to edges. Bake 4 to 8 minutes or
until lightly browned. Conl at mum tetriperatnre, away from drafts. Makes 1 O-ind,) Ne.
_¢%RIATION:
LrME MERINGUE PIE
Substitate lime rind and juice for lemon rind and juice and green food coloring for ye;llow
fcz_d coloring. Makes 1 (9-iach) pie.
33

RICE PUDDING,
2 teaspoons butmr or magafine I teaspoon vanilla
1 qu_ milk _/_teaspoon sNt
3 eggs, beaten 2 caps cooked _Jce
_/a cup sugm: _A cttp rNsins
Grease a 3_qt.baking dish w_thbutter, Mix together milk, eggs:,sugar, vanilla and salt_Stir
in rice and raisins m_dpour into baking disk B_e uncovered in Convection Mode a 3(X)<'F,
for i !Ahotn:sor until _L stiff:ragmixture afterfill _. hour of baking. Serve hot or chilled.
Makes 6 servings.
GRANOLA
2½ cups old fasNoned oats, ½ cup firmly packed
uncooked
_/2¢up shredded coconut _A cup sesame seed
m/!icup chopped walnuts _A cup margarine, melmd
or pecans ½ cup raisins
N 3-quarl mixing bowl mix first 5 ingredients. Stir in melted mar garine until thoroughb'
m_xe& Spread evenly in oven drip m_y. Bake in Conveetioo Mode at 300°F, stimng every 5
minutes, for 20 minutes or until browned and crisp. Remove from oven. Stir in raisins. Con_
_fore storh_g in ai>tig_t contaiuer_ Serve as a cereal with milk ordry as a a_ack. Makes
about 1 pound,
EGG CUSTARD
3 eggs :_'_teaspoon vanilla
3 tablespc_ons sugar Dash salt
2 cups milk Nutmeg
In 3-quart mixing bowl beat eggs wi0_ sugar _mtil thick a)d light colored, about I minute.,
Add milk, vamlia and salt; beat only until Nended. Nyar into 6 _a_roof, lightIy greased
custard cups Sprinkle nutmeg on top. Nace custard cups in a 13 x 9 x 2oineh baking pan
N1] baking pan with wamr until water canines hNfway up side of custard cups Bake in
Convection M_e a 3{_F lbr I hour or until _t M_es 6 servings.
CREAM PUFFS
_/acup water _/__Lspoon salt
!_ cup hn_teror margarine 2 eggs
½ ct_pall purpose flour
Preheat in Convection Mode m 325°F tbr 5 minums, h_2-qua_ _uccpan over mcdimn l_ea,
hen water and butter to boiling. With spoo_, quickly stir :inflour and salt an{ii bail tk_rmsand
teaw:s side of pan. Remove from heat. Beat in I egg with spoon until well blended; rapes
with remaining egg. Drop 8 rounded mblespoonfifls batter o_to grea_d baking O,eeL Bake
aN:mr25 ruinn_esor until golden brown. Coo/c_m_ple_ely.Cu_off raps Fill with ice cream
or pudding; sprinMe wifl_confectioners sugar if desired. Makes 8 cream puffs
34
ACCESSORIES ..............................13
BROILING CHART ...................... 15
CL INSTRUCTIONS ...... 13
CONTENTS .....................................3
COOKING INSTRUCTIONS .........9
Baking _ps ...................................... 10
Broiling Mc_de C_)king ....................:12
Broiling Tips ..................... .............. 12
Convection Mode Cooking ................ 9
Roasting Tips ........................................11
IMPORTANT SAE}_GUARDS ....... 2
INTRODUCTION i.......................... 4
RECIPES .......................................19
Cheese Pinwheels ...............................20
Cheese %_afers.................................20
Chicken Pufils ...................................... 2i
_:en{al Chicke_ Kabobs .................20
Rumaki ...........................................20
Breads
B_ana Nat Bre_J ............................. 27
B!uebemi Mulfins ............................ 28
Coffee Loaf ......................................... 27
No-Kne_ Herb Broad ........................ 27
Rye Broad .......................................... 28
White Bread .................................... 28
Desserts
Cream _t_ ........................................ 34
Egg Custard .....................................34
Fadgy Brownies .................................32
Granola ...............................................34
Rice Pudding ......................................34
Cakes
Carrot Nut Cake ................................. 30
Cheesecake ........................................29
Chocolate, Chocolate Cake .................29
Jelty Roll...............................................30
Pound Cake Deluxe .............................29
Yellow Cake ........................................30
Cookies
Butter Nut Cookies ...................... 3I
Chocolate Chip Cookies ................. 3I
Chocolate_Covered
Meringue Cookies ...........................31
.Oatmed RaNt Caf_des ...................32
Peanut But_J Cookies ................... 31
_es
Apple Pie ........................................ 33
l_emon Meringue ...............................33
Pecan Pie ..........................................32
Pumpkin Custard ...............................33
Main Dishes
)@ricot Oven Ribs .........................22
Baked Macaroni and Cheese ............ 24
Chee_ _d Ton*into Lasagna ..........23
Cheese SouNe ................................... 25
Duckling with ()range Stuffing ........ 23
Nank Steak Continental ..................21
Ham in Burgundy Wine Glaze .......... 22
_mon Fish Fillets ...........................23
OM Fashion_ Meat la.>af................. 22
Oven Fried CNcken ..........................22
Pizza ...............................................24
Pot Roast ..............................................21
Quiche Imrraine ................................25
Salt & Pepper Pork Roast. ................. 2I
Side Dishes
Broil_ Tomaoes .............................. 26
Oven Rice Pilaf........................... 26
Twice Baked Potatoes.................... 26
REPLACEMENT PARTS ..............13
ROASTING CHART ......................14
TROUBLE SHOOTING
INSTRUCTIONS ....................... 16-17
USE & CARE INSTR S
How the Oven Works ...................... 5
Understanding the Pmqs ...................6.8
WARRANTY. .................................18
35

FARBERWAREiNC.
1500 Bas_tt A:_enue, Bronx, NY 10_1-2395
Tei: (718)863-8@70
P15-433 REV. 3/95