Suzanne Somers Somersize User manual

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IMPORTANT SAFEGUARDS
1. Read all instructions.
2. Do not touch hot surfaces. Use
handles or knobs.
3. To protect against electrical shock
do not immerse cord, plug, or
oven in water or other liquid.
4. Close supervision is necessary
when any appliance is used by
or near children.
5. Unplug from outlet when not in
use and before cleaning. Allow to
cool before cleaning appliance
and putting on or taking off parts.
6. Do not operate any appliance
with a damaged cord or plug, or
after the appliance malfunctions
or is dropped or damaged in any
manner. Call our toll-free cus-
tomer service number for
information on examination,
repair or adjustment.
7. The use of accessory attach-
ments not recommended by the
manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge
of table or counter, or touch hot
surfaces, including the stove.
10.Do not place on or near a hot gas
or electric burner, or in a heated
oven.
11.Extreme caution must be used
when moving an appliance
containing hot oil or other hot liq-
uids. Be sure to allow hot oil
or liquids to cool before moving
appliance.
12.To disconnect, turn any control to
Off, then remove plug from wall
outlet.
13.Use extreme caution when
removing tray or disposing of hot
grease.
SAVE THESE INSTRUCTIONS
14.Do not clean with metal scouring
pads. Pieces can break off the
pad and touch electrical parts,
creating a risk of electrical shock.
15.Oversize foods or metal utensils
must not be inserted in a
oven as they may create a fire or
risk of electric shock.
16.A fire may occur if the oven is
covered, touching or near flam-
mable material, including
curtains, draperies, walls, and the
like, when in operation. Do not
store any item on top of the
appliance when in operation, or
before the appliance cools down.
17.Extreme caution should be exer-
cised when using containers
constructed of other than metal or
glass.
18.Do not store any materials, other
than manufacturer-recommended
accessories, in this oven.
19.Do not place any of the following
materials in the oven: paper,
cardboard, plastic, and the like.
20.Do not cover crumb tray or any
part of the oven with metal foil.
This will cause overheating of the
oven.
21.To turn oven off, turn Timer to
OFF position. See “Parts and
Features” section.
22.Do not place eyes or face in close
proximity with tempered safety
glass door, in the event that the
safety glass breaks.
23.Always use appliance with crumb
tray securely in place.
24.Do not use appliance for other
than intended use.
When using electric appliances, basic safety precautions should always be
followed, including the following:
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This appliance is intended for
household use only.
This appliance is equipped with a
polarized plug. This type of plug has
one blade wider than the other. The
plug will fit into an electrical outlet
only one way. This is a safety feature
intended to help reduce the risk of
electrical shock. If you are unable to
insert the plug into the outlet, try
reversing the plug. If the plug should
still fail to fit, contact a qualified elec-
trician to replace the obsolete outlet.
Do not attempt to defeat the safety
purpose of the polarized plug by
modifying the plug in any way.
The length of the cord used on this
appliance was selected to reduce the
hazards of becoming tangled in, or
tripping over a longer cord. If a longer
cord is necessary an approved exten-
sion cord may be used. The electrical
rating of the extension cord must be
equal to or greater than the rating of
the oven. Care must be taken to
arrange the extension cord so that it
will not drape over the countertop or
tabletop where it can be pulled on by
children or accidentally tripped over.
This appliance is equipped with a fully
tempered safety glass door. The tem-
pered glass is four times stronger than
ordinary glass and more resistant to
breakage. Tempered glass can break,
however it breaks into pieces with no
sharp edges. Care must be taken to
avoid scratching door surface or nick-
ing edges. If the door has a scratch or
nick, call our toll-free customer service
number.
Always unplug your oven from the
outlet when not in use.
Before First Use
Most heating appliances produce an
odor and/or smoke when used for the
first time. Plug the oven into an outlet.
Turn the Temperature Knob to 450°F.
Heat at this temperature for 10 min-
utes. The odor should not be present
after this initial preheating. Wash all
accessories before using.
Consumer Safety Information
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Congratulations on the purchase of your Somersize Convection Oven and
Rotisserie. You will love the freedom of roasting and baking in this conve-
nient countertop oven. Whenever I entertain, it seems like I always run out
of oven space. This compact oven fits easily on your countertop, and frees
up room for your main dish, or for desserts and side dishes. It’s a lifesaver
during the holidays! Plus, you won’t believe how great your foods will taste
on the fabulous rotisserie.
This large capacity countertop oven will fit a 9-inch cake pan, a 12-inch
pizza, even a whole chicken! And the convection feature allows faster,
more even cooking, so many people find that they use this oven more than
their built-in oven. It even comes with a nonstick roasting pan for easy
clean up.
As for the Rotisserie feature, you won’t believe how moist and beautiful
your meat can be! I love this feature for lamb, beef, chicken and more. The
foods are crispy on the outside and juicy on the inside. Delicious.
Happy Baking, Roasting and Rotisserieing!
Somersize Convection Oven and Rotisserie
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1. Power Indicator Light
2. Temperature Knob
3. Function Knob
4. ON/OFF Oven Control/Timer
5. Oven Rack
6. Slide-Out Crumb Tray
5
6
1
2
Parts and Features
3
Broil Rack
Bake Pan
Pizza Pan
Pan Handle
Rotisserie Forks on Rotisserie Rod
Rotisserie Lift
4
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Baking and Traditional Cooking
1. Place oven rack in middle or
low position depending on
food to be cooked.
When cooking pizza, place
pizza pan on
top of rack
with pizza pan
legs aligned to
drop into oven
rack slots.
2. Set Temperature Knob to
desired temperature.
3. Set Function Knob to BAKE.
4. Preheat oven for 10 minutes.
5. Place food to be baked into
oven.
6. Set Timer to desired time or to
Stay On.
7. When finished, turn OFF.
Unplug from outlet.
Warming and Reheating Tips
• Do not totally enclose foods in
aluminum foil. Foil can insulate
foods and slow down heating.
• To reheat rolls or biscuits, place
on baking pan and heat at
300ºF for 10 minutes.
• Reheat leftover roasts or
casseroles at 350ºF for 20 to
30 minutes or until heated
through.
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1. Place oven rack in lowest
position then place bake pan
on rack.
2. Preheat the oven to desired
temperature.
NOTE: The bottom heating ele-
ments will not come on during
rotisserie cooking.
3. Insert Rotisserie Rod into center
of meat.
4. Place Rotisserie Forks on Rod
with Forks
inserted into
the bottom side
of the chicken.
Center meat
lengthwise on
rod.
5. Tighten the screws on the
Rotisserie Forks after the meat
is centered on the Rod.
NOTE: Chicken and large
pieces of meat must be tied
with cotton string. Chicken
wings and legs must be tied
tightly to prevent them from hit-
ting the drip pan. The oven can
accomodate up to a 5-pound
chicken if centered and tied
properly.
6. Turn oven to OFF, then use
Rotisserie Lift
to insert the
Rod into oven
with the point-
ed end of Rod
inserted into
the right side
of oven. Lift Rod above bracket
on left side of oven and rest
Rod on the bracket. Place bake
pan under meat.
7. Turn Function Knob to the
Rotisserie setting.
NOTE: Always turn oven to
OFF to check meat tempera-
ture or to remove meat from
oven.
8. To remove cooked meat from
oven, place the Rotisserie Lift
with the hooks under the
Rotisserie Rod. Lift and slide
the Rotisserie Rod to the left
and remove from the oven.
NOTE: Use pan handle to grip
and remove the hot bake pan.
9. Place meat on a clean surface
and use a pot holder to
unscrew the Rotisserie Forks
from Rotisserie Rod. Slide meat
onto a serving tray or cutting
surface.
Rotisserie Cooking
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Broiling
NOTE: Use pan handle to grip and remove the hot bake pan.
1. Place oven rack in high or mid-
dle position. Place food
on broil rack in the bake pan
and place in oven. Do not
preheat oven.
2. Set Temperature Knob to
500ºF.
3. Set Function Knob to Broil.
4. Set Timer between 5 and 15
minutes or to Stay On.
5. Halfway through cooking time,
or when food has browned,
turn food over to brown and
cook other side.
6. When finished, turn OFF.
Unplug from outlet.
Broiling Tips
• For best results, do not preheat
oven when broiling.
• Always allow at least one inch
between the food and the heat-
ing element.
• Use oven rack in high position
for faster broiling times.
Use low position for foods
needing longer broiling times,
like chicken.
FOOD
Hamburgers
Hot Dogs
Sausage Links or Patties
(pierce casings before cooking)
Fish
APPROXIMATE TIME
20 minutes
15 minutes
15 to 20 minutes
15 minutes
These cooking times are an average and should be adjusted to
individual preferences. Turn foods halfway through cooking time.
Broiling Chart
1. Place oven rack in middle or
low position depending on
food to be cooked.
2. Set Temperature Knob to
desired temperature.
3. Set Function Knob to
Convection.
4. Preheat 5 minutes before
beginning to bake.
5. Place food to be baked into
oven.
6. Set Timer between 5 and 15
minutes or to Stay On.
7. When finished, turn OFF.
Unplug from outlet.
Convection Cooking
NOTE: Most food items will bake up to one-third faster in convection
mode than traditional bake mode.
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Pan Sizes
The following pans should fit your oven. To be sure, place the pan in
the oven to check the fit before preparing the recipe.
6-cup muffin pan
8 x 4 loaf pan*
9 x 5 loaf pan*
8-inch round or square baking pan
Most 1 to 1 1⁄2quart casserole dishes
Cleaning
Your Somersize Convection Oven
and Rotisserie’s crumb tray
should be cleaned regularly for
best performance and long life.
1. Unplug oven and allow to
cool.
2. Wash oven rack and baking
pan in hot, soapy water. Rinse
and dry.
3. To clean the crumb tray, slide
out and wipe crumb tray with
a damp cloth. Slide back into
position.
4. To clean the oven interior
walls, wipe with a damp cloth.
Do not use abrasive cleansers.
Do not clean with metal scour-
ing pads. Pieces can break off
metal scouring pad and touch
electrical parts, causing a risk
of electric shock.
5. To clean the outside of the
oven, wipe with a damp cloth.
Do not use abrasive cleansers.
Do not clean with metal scour-
ing pads. Pieces can break off
metal scouring pad and touch
electrical parts, causing a risk
of electric shock.
WARNING: To reduce risk of fire,
clean crumb tray frequently.
Baking Tips
• The convection method cooks
up to one-third faster than tradi-
tional baking.
• When first using, check to
determine if time or tempera-
ture should be adjusted.
WARNING: To reduce risk of fire,
do not use oven cooking bags in
the oven.
Baking Tips and Pan Sizes
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Rotisserie Recipes
Roast Lamb
PRO/FATS & VEGGIES – LEVEL ONE
Makes 8-10 servings
I discovered the difference that good salt makes in cooking. I love using
different herb and spice combinations with a good quality sea salt. Try my
Somersize Sea Salt Rubs, or create blends of your own with herbs and sea salt.
1 (5-pound) boneless lamb roast
3 tablespoons olive oil
8 garlic cloves, thinly sliced
1 tablespoon Somersize Provence Sea Salt Rub
OR
11⁄2teaspoons salt, 3⁄4teaspoon dried thyme, 3⁄4teaspoon dried rosemary,
3⁄4teaspoon fennel seeds, 3⁄4teaspoon dried lavender, 1⁄4teaspoon black pepper
Rub olive oil all over lamb roast. Make 1-inch deep cuts all over lamb roast using a
small, sharp knife. Insert garlic slices into cuts. Rub with sea salt rub or your own
seasoning blend.
Remove oven rack and bake pan. Secure lamb roast onto Rotisserie Rod using
Rotisserie Forks. Tighten screws to secure Forks on Rotisserie Rod. Insert pointed
end of Rotisserie Rod into hole on right side of oven wall. Place squared end into
harness on left side of oven wall. Insert oven rack and bake pan in lowest oven
position under the meat.
Set Somersize Convection Oven and Rotisserie to 350ºF. Set function to
Rotisserie. Preheat oven 10 minutes. Cook 45 minutes for medium, 1 hour for
medium well, or 11⁄2hours for well done.
Recipes
Somersize is a healthy lifestyle that includes quality, wholesome foods such
as protein, healthy fats, whole grain carbohydrates and plenty of fruits and
vegetables. The delicious recipes in this booklet are designed to work with the
Somersize program or for anyone who understands the health benefits of eating
less sugar. Level One recipes are the weight loss portion of the program. Almost
Level One recipes are for when you are steadily losing and can handle minor
imbalances. Level Two recipes are for maintenance. Most importantly, all the
recipes are for anyone who loves great food! For more information on Somersize
and Somersize food products, go to suzannesomers.com.
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Prime Rib
PRO/FATS – LEVEL ONE
Makes 8 servings
During the holidays, we’re always short on oven space. Now you can use
your Somersize Convection Oven and Rotisserie for your main course and
save your built-in oven for making desserts and warming side dishes. This
prime rib is a classic and it’s easier than ever when coated with my Tuscan
Sea Salt Rub and cooked to perfection on the rotisserie.
1 (4-pound) rib roast (prime rib)
3 tablespoons olive oil
2 tablespoons Somersize Tuscan Sea Salt Rub
OR
2 teaspoons salt and 4 teaspoons Italian seasoning
Rub olive oil all over rib roast, then rub with sea salt rub or your own seasoning
blend.
Remove oven rack and bake pan. Secure roast onto Rotisserie Rod using
Rotisserie Forks. Tighten screws to secure Forks on Rotisserie Rod. Insert pointed
end of Rotisserie Rod into hole on right side of oven wall. Place squared end into
harness on left side of oven wall. Insert oven rack and bake pan in lowest oven
position under the meat.
Set Somersize Convection Oven and Rotisserie to 350ºF. Set function to
Rotisserie. Preheat oven 10 minutes. Cook 11⁄4hours for medium-rare, 11⁄2hours
for medium, or 2 hours for well done.
Rotisserie Recipes
Casablanca Chicken
PRO/FATS – LEVEL ONE
Makes 4-6 servings
My Moroccan Sea Salt Rub turns ordinary chicken into an exotic experience.
Chicken roasts beautifully on the rotisserie, making the meat tender, juicy and
moist with a crisp outer skin.
1 (5-pound) chicken
3 tablespoons olive oil
2 tablespoons Somersize Moroccan Sea Salt Rub
OR
2 teaspoons salt, 1⁄2teaspoon ginger, 1⁄2teaspoon paprika, 1⁄2teaspoon black
pepper, 1⁄2teaspoon cumin, 1⁄2teaspoon tumeric
Tie wings to chicken body and tie ends of drumsticks together with kitchen twine.
Rub olive oil all over chicken, then rub with sea salt rub or your own seasoning
blend.
Remove oven rack and bake pan. Secure chicken onto Rotisserie Rod using
Rotisserie Forks. Tighten screws to secure Forks on Rotisserie Rod. Insert pointed
end of Rotisserie Rod into hole on right side of oven wall. Place squared end into
harness on left side of oven wall. Insert oven rack and bake pan in lowest oven
position under the chicken.
Set Somersize Convection Oven and Rotisserie to 350ºF. Set function to Rotisserie.
Preheat oven 10 minutes. Cook for 2 hours, or until juices run clear.
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Maple Vanilla Rotisserie Duck
PRO/FATS – LEVEL ONE
Makes 2-4 servings
I may be famous as Chrissy Snow to the public, but in my family I am
famous for my Maple Vanilla Duck. I used to make it with maple syrup,
rosemary and vanilla. Now it’s easier than ever because I bottled my recipe in
Somersize Maple Vanilla Grilling and Basting Sauce. You can add an extra
layer of flavor with the Somersize Provence Sea Salt Rub, if you like. I cook it
on the rotisserie in my Somersize Convection Oven. It makes a delicious,
sweet, crispy duck that will have you licking your fingers!
1 5-pound duck
1⁄2cup extra virgin olive oil
1 cup Somersize Maple Vanilla Grilling and Basting Sauce
1 tablespoon Somersize Provence Sea Salt Rub
Combine olive oil, Somersize Maple Vanilla Grilling and Basting Sauce, sea salt
rub and vanilla in a sealable plastic bag. Tie the wings of the duck to the body
and tie the drumsticks together with kitchen twine. Add the duck to the bag and
let marinate in the refrigerator for at least 4 hours. Turn bag over after 2 hours to
marinate both sides.
Remove rack and bake pan from oven. Preheat oven to 350 degrees for
10 minutes.
Remove the duck from the marinade. Reserve marinade. Secure duck onto the
Rotisserie Rod using Rotisserie Forks. Tighten screws to secure Forks on
Rotisserie Rod. Insert pointed end of Rotisserie Rod into hole on the right side of
oven wall. Place squared end into harness on left side of oven wall. Insert oven
rack and bake pan in lowest oven position under the duck.
Set Somersize Convection Oven and Rotisserie to 350 degrees. Set function to
Rotisserie. Set timer to 120 minutes. Use reserved marinade to baste duck 3-4
times during the cooking process.
When duck is almost finished roasting, pour left over marinade into a saucepan.
Bring to a boil over medium high heat and let reduce by half. Use warm sauce
as a dipping sauce for the crispy duck.
Rotisserie Recipes
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Broiler Recipes
French Onion Soup
PRO/FATS & VEGGIES – LEVEL ONE
Makes 6 servings
On a cold, damp night there’s nothing like lighting a fire and curling up with a
bowl of French Onion Soup. Mmmm. To make it really easy, try my
Somersize French Onion Soup Mix.
2 large onions, thinly sliced (about 11⁄2pounds)
2 tablespoons olive oil
2 tablespoons butter, cut into 1⁄4-inch pieces
1⁄2teaspoon SomerSweet
8 cups beef broth
6 slices Swiss cheese, cut into 1⁄4-inch strips
Preheat Somersize Convection Oven and Rotisserie to 350ºF. Set function to
Bake. Set rack in center of oven. In a medium bowl, combine onions, oil, butter,
and SomerSweet. Arrange onion mixture in baking tray and cook in pre-heated
oven until golden brown, about 1 hour, stirring occasionally.
Place beef broth in a large saucepan over high heat. Add roasted onions, bring to
a boil, reduce heat and simmer for 20 minutes.
Meanwhile, set Somersize Convection Oven and Rotisserie to 500ºF and Broil.
Ladle soup into shallow bowls. Sprinkle cheese over soup in bowls* and place
under broiler until cheese has melted.
*NOTE: Make sure bowls are broiler and toaster oven safe according to the
manufacturer.
Tomatoes Provencal
PRO/FATS & VEGGIES – LEVEL ONE
Makes 4-8 servings
These tomatoes will turn any meal into something special. They are great on
top of chicken, fish or beef and as a side dish or to top a salad.
4 large ripe tomatoes
1 tablespoon olive oil
1 teaspoon Somersize Provence Sea Salt Rub
or 1⁄2teaspoon salt, 1⁄4teaspoon dried thyme, 1⁄4teaspoon dried rosemary,
1⁄4teaspoon fennel seed, and 1⁄4teaspoon dried lavender
1⁄4cup shredded Parmesan cheese
Set Somersize Convection Oven and Rotisserie to 500ºF and Broil. Place rack
in top of oven.
Slice tomatoes in half, horizontally. Place tomatoes in baking tray cut side up.
Drizzle each with olive oil. Sprinkle each with sea salt rub or your own season-
ing blend. Place 1 tablespoon cheese on top of each tomato. Broil for 12-15
minutes, or until cheese is melted and golden.
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Broiler Recipes
Scallops Wrapped in Prosciutto
LEVEL ONE – PRO/FATS AND VEGGIES
Makes 8 servings
I love the combination of tender scallops with crisp prosciutto. Not only are
they delicious, but they are quick to throw together and broil. You may also
use prawns for this recipe instead of the scallops.
8 sea scallops
4 slices prosciutto, thinly sliced
Sea salt and freshly ground pepper
Loosely wrap each scallop with 1⁄2piece prosciutto. Season with salt and pepper,
drizzle with olive oil and secure on skewers or toothpicks.
Heat the broiler. Place the scallops onto a tray and broil for 3 minutes on each
side. Remove from broiler and serve on a small puddle of Basil Parsley Pistou.
Basil Parsley Pistou
ALMOST LEVEL ONE
Makes about 1 cup
2 cups basil leaves, loosely packed
1⁄2cup Italian parsley, loosely packed
1⁄2cup freshly grated Parmesan cheese
1⁄4cup toasted pine nuts
(omit for Level One)
Set aside a small bowl filled with ice and water. Bring a small pot of water to a
boil and add the basil leaves for 30 seconds to soften. Remove immediately
and plunge the leaves into the ice water. After 30-60 seconds, remove the
leaves from the ice bath, squeeze out excess water and place into a blender.
Add the remaining ingredients and puree until smooth.
Portabello Tuna Melts
PRO/FATS & VEGGIES – LEVEL ONE
Makes 4 servings
A great twist on the classic tuna melt… here it's served in a beautiful
mushroom! Use a slice of whole grain bread, if uou prefer.
4 large portabella mushrooms, stems and gills removed
4 teaspoons olive oil
Salt and pepper to taste
1 (12-ounce) can white albacore tuna, drained
1⁄4cup mayonnaise
1 stalk celery, finely chopped
2 green onions, finely chopped
1 cup shredded jack or cheddar cheese
Preheat Somersize Convection Oven and Rotisserie to 350ºF. Set function to Bake.
Place mushrooms, top-up, on baking tray. Drizzle each with a teaspoon of olive
oil. Season with salt and pepper. Bake for 15 minutes in center of oven. Remove
from oven and turn mushrooms over. Set aside.
Increase heat to 500ºF. Set function to Broil.
Mix together the tuna, mayonnaise, celery, and green onions. Season with salt
and pepper. Divide tuna mixture equally to fill the cavity of each mushroom.
Sprinkle with cheese. Place baking tray on top rack of oven and broil until cheese
is melted and beginning to brown, about 10-15 minutes.
Extra virgin olive oil
1 recipe Basil Parsley Pistou (below)
3⁄4cup extra virgin olive oil
1 clove garlic, minced
1⁄2teaspoon sea salt
Freshly ground black pepper
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Oven Recipes
Herb Roasted Chicken
PRO/FATS & VEGGIES – LEVEL ONE
Makes 4 servings
I buy the biggest chicken I can find, and my husband, Alan, and I enjoy it for
two meals.
1⁄4cup butter, room temperature
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1⁄4teaspoon fennel seeds, crushed
1⁄2teaspoon sea salt
1⁄2teaspoon pepper
Preheat Somersize Convection Oven and Rotisserie to 350ºF. Set function to
Bake. Position rack in center of oven.
Mix together butter, herbs, fennel seeds, salt, and pepper in a bowl. Rub cavity of
chicken with about a tablespoon of herb mixture. Place garlic cloves inside chicken
cavity. Squeeze juice from lemons over chicken, then place lemon shells inside
chicken cavity. Rub the remaining herb mixture over surface of chicken. Place
chicken on baking tray. Scatter onions around chicken.
Roast chicken for 2 hours, or until juices run clear.
Roast Turkey Breast with Prosciutto, Fontina Cheese
and Sage
PRO/FATS & VEGGIES – LEVEL ONE
Makes 4 servings
Turkey gets relegated only to Thanksgiving, which is a shame because it is
delicious and versatile. A turkey breast cooks in no time and this version
with a classic Saltimboca stuffing is a real crowd pleaser. Pan juices are an
optional pleasure..
1 2-pound turkey breast
1⁄2cup grated Fontina cheese
1⁄2cup prosciutto, sliced and julienned
2 tablespoons fresh sage leaves, julienned
Sea salt and freshly ground black pepper
1 cup white wine
1⁄2cup chicken broth
2 tablespoons unsalted butter
Preheat oven to 425 degrees.
In a small bowl combine cheese, prosciutto and sage. Sprinkle with salt
and pepper.
Using a carving knife, insert into turkey breast almost to the other side of the
breast. Twist and turn until you create a cavity to hold stuffing. Using your hand,
insert stuffing into the cavity. Season turkey well with salt and pepper and drizzle
with olive oil. Place in roasting pan and put pan in oven for 20 minutes. Lower
the heat to 350 degrees and cook until done, approximately 45 minutes to an
hour or until temperature reaches 165 degrees on a meat thermometer. Remove
from oven and allow to cool slightly. Remove turkey from pan and place pan on
top of the stove. Over medium heat deglaze pan with 1 cup of white wine.
Allow to reduce by half, scraping the sides and bottom of the roasting pan in
order to get all the brown bits into the sauce. Add chicken broth and bring up to
simmer and add butter. Adjust seasoning to taste.
Slice turkey breast and place onto plates. Spoon sauce over the turkey and
serve immediately.
1 (5-6 pound) roasting chicken
6 garlic cloves, smashed
1 lemon, quartered
3 medium onions, peeled, quartered
lengthwise
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Faux-tato Pancakes
PRO/FATS & VEGGIES – LEVEL ONE
Makes 6 servings
I’m always looking for ways to trick my body into thinking I’m eating potatoes.
These are made with rutabaga and they really do the trick! Serve with a dollop
of sour cream and a sprinkling of chives.
1 large (about 10 ounces) rutabaga, peeled and shredded
1 teaspoon salt
1⁄2teaspoon black pepper
2 large egg yolks
1 tablespoon olive oil
Sour cream and chives for garnish
Preheat Somersize Convection Oven and Rotisserie to 500ºF. Set function to
Bake. Place rack in center of oven. Spray baking tray with non-stick cooking tray
and set aside.
Mix rutabaga, salt, pepper, egg yolks, and olive oil together in a medium bowl.
Place a tablespoon of mixture on a paper towel and press to flatten and remove
excess moisture. Place on prepared baking tray and mist tops with olive oil cook-
ing spray. Bake in preheated oven for 10 minutes. Turn over and bake for an
additional 10 minutes.
Roasted Asparagus
PRO/FATS & VEGGIES – LEVEL ONE
Makes 4 servings
My husband thought this was the best asparagus he’d ever eaten.
1 pound asparagus or any vegetables of your choice (cut up in bite-sized pieces)
(bell peppers, onions, mushrooms, zucchini, yellow squash, bok choy)
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon chopped fresh herbs, optional
(thyme, rosemary, oregano, basil, or sage)
or 1 teaspoon dried herbs
Preheat Somersize Convection Oven and Rotisserie to 350ºF. Set function to
Convection. Place rack in middle of oven in low position.
Place vegetables on baking tray. Brush vegetables with olive oil and sprinkle with
salt and pepper. Sprinkle with herbs, if using. Roast for 30 minutes. Serve warm
or cold with Somersize Dips.
Oven Recipes
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Cheddar Cheese Soufflé
PRO/FATS – LEVEL ONE
Makes 4 servings
Don’t be intimidated by making a soufflé. They are not as difficult as their
reputation. I call it, “The rise and fall of a great soufflé”… luckily they taste
fabulous either way.
Butter for greasing soufflé dish
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
3 large eggs, separated
1⁄8teaspoon cayenne pepper
1⁄2teaspoon salt
1⁄4teaspoon pepper
Preheat Somersize Convection Oven and Rotisserie to 375ºF. Set function to
Convection. Place rack in bottom of oven. Butter a 2-quart soufflé dish and set
aside.
Heat cream in a large saucepan over medium heat until it begins to boil.
Remove from heat and stir in cheese until cheese has melted. Stir in cayenne
pepper, salt and pepper. Set aside to cool.
Beat egg yolks with an electric mixer until thick and pale in color, about
5 minutes. Fold into cooled cheese mixture.
Beat egg whites with an electric mixer until stiff peaks form. Fold into yolk
mixture. Pour into prepared soufflé dish.
Make a collar for the soufflé by cutting a 24-inch length of wax paper and fold-
ing it in half lengthwise several times, until you have a piece of wax paper that
measures 51⁄2or 6 inches by 24 inches. Wrap collar around soufflé dish so that
it extends 3 or 4 inches above the rim of the soufflé dish. Secure with kitchen
twine.
Bake in pre-heated oven for 30 minutes. The top will get a rich brown crust.
Serve hot right out of the oven. Finished soufflé will deflate as it cools.
Oven Recipes
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18
Chocolate Soufflé
PRO/FATS – ALMOST LEVEL ONE
Makes 4 servings
Serve this with a dollop of Perfectly Whipped Cream and my Somersize
Triple Hot Fudge Sauce.
Butter for greasing the pan
1 cup heavy cream
1 (4.9 ounce) SomerSweet Milk or Dark Chocolate Baking Bar,
chopped into 1⁄4-inch pieces
1 tablespoon SomerSweet
3 eggs, separated
1 teaspoon vanilla extract
1 recipe Perfectly Whipped Cream (see below)
Preheat Somersize Convection Oven and Rotisserie to 375ºF. Set function to
Bake. Place rack in next-to-lowest level of oven. Butter a 2-quart soufflé dish and
set aside. Place heavy cream in a small heavy bottomed saucepan. Bring cream
to a boil. Remove from heat. Add chocolate and stir until smooth. Stir in
SomerSweet and vanilla. Set aside to cool slightly. Beat egg yolks until light and
pale in color, about 5 minutes. Fold chocolate mixture into egg yolks. Beat egg
whites until they hold soft peaks. Carefully fold egg whites into chocolate mixture.
Spoon batter into prepared soufflé dish. Bake for 30 minutes. Serve immediately
with whipped cream.
Perfectly Whipped Cream
PRO/FATS - LEVEL ONE
Makes about 3 cups
2 cups heavy cream
1 teaspoon vanilla extract
2 teaspoons SomerSweet
With an electric mixer, whip the cream until it starts to thicken. Add the vanilla
and the SomerSweet. Continue whipping until soft peaks form.
Oven Recipes
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19
Peppermint Patty Cheesecake
ALMOST LEVEL ONE
Makes 8 servings
This is the best cheesecake I’ve ever made! Bake it the day before your guests
arrive… this gives the peppermint a chance to mellow and makes it taste even
better.
Cheesecake:
3 (8-ounce) packages cream cheese, room temperature
2 tablespoons plus 1 teaspoon SomerSweet
4 large eggs
1 cup heavy cream
21⁄2teaspoons pure peppermint extract
Topping:
1⁄2cup heavy cream
1 (4.9-ounce) bar SomerSweet Dark or Milk Chocolate Baking Bar, chopped
Preheat Somersize Convection Oven and Rotisserie to 250ºF. Set function to
Convection. Place rack in middle of oven in low position. Line bottom of a 9-
inch springform pan with a double thickness of waxed paper. Lay two 24-inch
long pieces of aluminum foil on a work surface to make an X shape. Place pan
in center of X and fold up around sides to form a waterproof jacket.
In a large mixing bowl, beat cream cheese and SomerSweet until light and
fluffy. Add eggs one at a time, beating well after each addition. Add 1 cup
cream and peppermint extract. Mix until smooth. Pour filling into prepared
springform pan and place in baking tray. Place baking tray in oven and pour
boiling water into tray to create a water bath (this prevents the cheesecake
from curdling). Bake for 1 hour. Without opening oven door, turn off heat and
leave cheesecake in oven for an additional hour.
Meanwhile, make chocolate topping by heating 1⁄2cup cream in a small heavy
saucepan. When small bubbles appear around edges of saucepan, remove
from heat and stir in chocolate. Continue stirring until chocolate has melted and
is smooth. Pour over cooled cheesecake. Refrigerate overnight.
Convection Recipes
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LIMITED WARRANTY
This product is warranted to be free from defects in material and workmanship
for a period of one (1) year from the date of original purchase, except as noted
below. During this period, we will repair or replace this product, at our option, at
no cost. THE FOREGOING WARRANTY IS IN LIEU OF ANY OTHER WARRANTY,
WHETHER EXPRESS OR IMPLIED, WRITTEN OR ORAL INCLUDING ANY
WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR
PURPOSE. ANY LIABILITY IS EXPRESSLY LIMITED TO AN AMOUNT EQUAL
TO THE PURCHASE PRICE PAID, AND ALL CLAIMS FOR SPECIAL, INCIDENTAL
AND CONSEQUENTIAL DAMAGES ARE HEREBY EXCLUDED. There is no
warranty with respect to the following, which may be supplied with this product:
glass parts, glass containers, cutter/strainer, blades, and/or agitators. This
warranty extends only to the original consumer purchaser and does not cover a
defect resulting from abuse, misuse, neglect, use for commercial purposes, or
any use not in conformity with the printed directions. This warranty gives you
specific legal rights, and you may also have other legal rights which vary from
state to state, or province to province. Some states or provinces do not allow
limitations on implied warranties or special, incidental or consequential damages,
so the foregoing limitations may not apply to you.
If you have a claim under this warranty, DO NOT RETURN THE APPLIANCE TO
THE PLACE OF PURCHASE! Please call our CUSTOMER SERVICE NUMBER.
(For faster service please have model, series, and type numbers ready for
operator to assist you.)
CUSTOMER SERVICE NUMBERS
KEEP THESE NUMBERS FOR FUTURE REFERENCE!
In the U.S. 1-800-851-8900 In Canada 1-800-267-2826
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