User Manual

6
English
BAKING RECIPES
BAKED BEANS
Serves 25.
1 lb. dried northern beans 1 cup brown sugar
1 lb. dried pinto or brown beans 1 lb. thick sliced bacon, chopped
1 lb. dried black-eyed peas 2 large onions, diced
6 cups hot water 2 tbsp. mustard
2 cups dark molasses 1 cup ketchup
1 cup cider vinegar
Add beans to unheated cookwell; Cover with 4 qts. hot water. Let stand several hours or
overnight; drain excess water. Cover and preheat to 300˚F. Add remaining ingredients, except
ketchup, to beans. Stir in 6 cups hot water. Cover bake 2 hours or until beans are tender.
Reduce temperature to 250°F. Stir; cover and bake 5 hours. Stir in ketchup; cover and bake 1
hour.
BAKED FISH STEAKS
Serves 4 to 8.
4 fish steaks (8 oz.) each* 2 tsp. chives, chopped
1 tsp. tarragon 4 tbsp. margarine
2 tsp. parsley, chopped *Halibut, Tuna, Salmon, Swordfish.
Set rack in cookwell. Cover and preheat to 350˚F.
Lightly wipe cookwell with cooking oil. Place steaks on rack in preheated cookwell. Arrange
one fourth of the margarine, parsley, chives and tarragon on each steak.
Cover; bake 15 to 20 minutes or until fish becomes white and flakes. Serve hot with salsa sauce.
PARMESAN POTATOES
Serves 12.
12 large baking potatoes 1/2 cup All purpose flour
1/2 cup Parmesan cheese, grated 2 tbsp. parsley chopped
2/3 cup margarine or butter, melted Salt and Pepper
Set rack in cookwell. Cover and preheat to 375˚F.
Peel potatoes; cut in half lengthwise. Combine flour, cheese, parsley, salt and pepper; stir
until blended. Dip potatoes in melted butter or margarine, then in dry mixture to coat.
Arrange potatoes on rack; cover and bake 1-1/2 to 2 hours or until tender.
LAYERED ENCHILADA
Serves 10 to 12.
1-1/2 lb. ground turkey or beef, crumbled 2 medium onions, chopped
10 corn tortillas 1 tbsp. green chilies, diced
2 cups tomato juice, divided 3 tbsp. Chili powder
1 can (16 oz.) red kidney or pinto beans 3 cups cooked brown rice, divided
1 can (8 oz.) tomato sauce 1-1/2 cups (6 oz.) Cheddar cheese,
shredded
Cover and preheat to 400˚F.
Lightly wipe cookwell with cooking oil. Add meat, onions, chilies, chili powder, salt and
pepper. Cover; cook 5 to 10 minutes or until browned. Remove from cookwell into bowl; set
aside. Remove cookwell and place onto heatproof surface; cool. Combine 1 cup rice and 3/4
cup tomato juice in cookwell. Layer by placing 3 to 4 tortillas, 1 cup rice, half the meat mixture,
then half the remaining ingredients; repeat for second layer topping with cheese
Place cookwell in preheated roaster base. Cover; bake 35 to 45 minutes.