Amana AOWS2030E, AOWS2030SS, AOWS2030WW Use & Care Guide

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Wave Oven™ AOWS2030 Owner’s Manual

Contents

Model Identification .................................................2

Parts and Accessories............................................2

Service....................................................................2

Important Safety Instructions......................................3

Grounding Instructions ...............................................5

Installation

Unpacking Oven......................................................5

Oven Placement .....................................................5

Built-in Capability....................................................5

Oven Features

Halogen Lamp Banks..............................................6

Defrost ....................................................................6

Standard Recipes ...................................................6

Custom Recipes .....................................................7

Timed Cooking ........................................................7

Cooking Time..........................................................7

Add Time ................................................................ 7

Control Lock ...........................................................7

Changing Oven Signal ............................................. 7

Add or Remove Scrolling Messages........................7

Oven Fan ................................................................7

Auto V oltage Compensation....................................7

Cooking Displays

Scrolling Messages ................................................8

Displays..................................................................8

Pads ..........................................................................9

Operation

30 Second Pad .......................................................10

Defrost ....................................................................1 0

Cooking with Standard Recipe ................................10

Cooking with Custom Recipe .................................. 1 1

Manual Time Entry Cooking ....................................1 1

Saving Recipe .........................................................11

Amana Wave Oven™ Cooking

Cooking Guidelines ................................................. 12

Frozen or Thick Food Guidelines.............................12

Converting Conventional Recipes.............................12

Eliminating or Reducing Oven Smoke .....................12

Grill.........................................................................13

Removing Grill and Rack .........................................14

Utensils ..................................................................14

Care and Cleaning

Eliminating or Reducing Oven Smoke .....................15

Cleaning Oven Cavity and Exterior ..........................15

Cleaning Grill ..........................................................15

Cleaning Oven Racks..............................................15

Cleaning Glass Shields...........................................15

Removing Glass Shields .........................................16

Cleaning Air Filter ...................................................16

Cleaning Oven Cavity Filter ..................................... 17

Cleaning Side Air Vents ..........................................17

Replacing Halogen Bulbs ........................................18

Service Codes ............................................................ 19

Before Calling for Service............................................20

Cooking Guides

Standard Recipe Guide ...........................................21

Custom Recipe Guide .............................................24

Recipes

Appetizers ..............................................................28

Breads ....................................................................29

Desserts .................................................................30

Eggs ....................................................................... 32

Fish ........................................................................33

Meat ....................................................................... 34

Poultry .................................................................... 35

Sandwiches ............................................................36

Quick Reference Instructions.................................. 38

Model Identification

Complete enclosed registration card and promptly return. Any questions or if registration card is missing, call Consumer Affairs Department at 1-800-843-0304 inside U.S.A. 1-319-622-551 1 outside U.S.A.

When contacting Amana, provide product information. Product information is on oven serial plate located on lower right-hand side of oven. Record the following information:

Model Number: ______________________________ Manufacturing Number: ________________________ Serial or S/N Number: _________________________ Date of purchase: ____________________________ Dealer’s name and address:

__________________________________________ __________________________________________ __________________________________________

Parts and Accessories

Purchase replacement parts and additional accessories (e.g. refrigerator shelves, dryer racks, or cooktop modules) over the phone. T o order accessories for your Amana product, call 1-800-843-0304 inside U.S.A. or 319-622-551 1 outside U.S.A.

Service

Keep a copy of sales receipt for future reference or in case warranty service is required. Any questions or to locate an authorized servicer, call 1-800-NA T-LSVC (1-800-628-5782) inside U.S.A. 319-622-551 1 outside U.S.A. Warranty service must be performed by an authorized servicer. Amana also recommends contacting an authorized servicer if service is required after warranty expires.

IMPORTANT SAFETY INSTRUCTIONS

Recognize this symbol as a SAFETY message

Recognize this symbol as a HOT SURF ACE warning

WARNING

When using electrical oven, basic safety precautions should be followed to reduce the risk of burns, electrical shock, fire, or injury to persons.

1. READ all instructions before using oven.

2. This oven MUST BE GROUNDED. Connect only to properly grounded outlet. See

INSTRUCTIONS

on page 5.

GROUNDING

9. This oven, including power cord, must be serviced ONL Y by qualified service personnel. Special tools are required to service oven. Contact nearest authorized service facility for examination, repair, or adjustment.

3. Install or locate this oven ONL Y in accordance with the installation instructions in this manual.

4. Use this oven ONL Y for its intended use as described in this manual. Do not use corrosive chemicals or vapors in this oven. This type of oven is specifically designed to heat or cook. It is not designed for industrial or laboratory use.

5. DO NOT store any materials, other than manufacturer's recommended accessories, in this oven when not in use.

6. As with any oven, CLOSE SUPERVISION is necessary when used by CHILDREN.

7. DO NOT operate this oven if it has a damaged cord or plug, if it is not working properly , or if it has been damaged or dropped.

8. Do not operate oven without air filters in place.

10. DO NOT cover or block any openings on the oven.

11. DO NOT store or use this oven outdoors. DO NOT use this product near water – for example, near a kitchen sink, in a wet basement, or near a swimming pool, and the like.

12. DO NOT immerse cord or plug in water.

13. Keep cord AWAY from HEA TED surfaces.

14. DO NOT let cord hang over edge of table or counter.

15. DO NOT place paper or plastic products in oven.

16. Replace glass shields ONL Y with glass shields provided by Amana or an authorized oven supplier.

17. DO NOT clean with metal scouring pads. Pieces can break off the pad and touch electrical parts involving risk of electrical shock.

SAVE THESE INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS

10. Use only dry fireproof oven mitts. Moist or damp

WARNING

potholders on hot surfaces can result in burns from steam. Do not use towel or other bulky cloth.

T o avoid severe burns, wear dry fireproof oven mitts or use pan grips when handling utensils, racks, glass shields, and door. Oven interior becomes hot during operation.

CAUTION

T o avoid personal injury or property damage, observe the following:

1. Do not use glass cookware not intended for cooking in oven. Glass can shatter when exposed to high temperatures.

2. Do not unplug oven immediately after use. Internal fan must cool oven to avoid damage of electrical components.

3. Do not use oven without glass shields in place. Shields must be in place to prevent contact of food with lamps.

1 1. Use care when opening oven door. Let hot air or

steam escape before removing or replacing food.

12. Do not heat unopened food containers. Pressure build-up can cause container to burst resulting in injury.

13. Keep oven vent ducts unobstructed.

14. Always place oven racks in desired position while oven is cool. If rack must be moved while oven is hot, use care not to touch hot surfaces.

15. Do not use oven in poorly ventilated areas.

CAUTION

T o reduce the risk of fire:

1. DO NOT overcook food.

4. Do not immerse hot glass utensils or glass shields in water. Glass utensils and shields can shatter if exposed to extreme temperature change.

5. Never use your oven to warm or heat room.

6. Do not leave children alone. Children should not be left alone or unattended in area where oven is in use. They should never be allowed to sit or stand on any part of the appliance.

7. Wear proper apparel. Loose fitting or hanging garments should never be worn while using the oven.

8. Never store flammable materials in or near oven.

9. Do not use water on grease fires. Smother or use dry chemical extinguisher to extinguish fire or flame.

2. Do not use paper , plastic, or other combustible materials in oven. Material can ignite.

3. KEEP oven DOOR CLOSED, turn oven off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel, if materials inside the oven should ignite. Fire may spread if door is opened.

SAVE THESE INSTRUCTIONS

Grounding Instructions

WARNING

T o avoid the risk of electrical shock or death, this oven must be grounded.

To avoid the risk of electrical shock or death, do not alter the plug.

This oven MUST be grounded. In the event of an electrical short circuit, grounding reduces the risk of electric shock by providing an escape wire for the electric current. This oven is equipped with a cord having a grounding wire with a grounding plug. The plug must be plugged into a properly installed and grounded outlet.

Consult a qualified electrician or servicer if grounding instructions are not completely understood, or if doubt exists as to whether the oven is properly grounded.

Installation

Unpacking Oven

• Remove packing and printed material from oven cavity .

• Report any dents or breakage to source of purchase immediately.

• Inspect oven for damage such as dents in door or inside oven cavity .

• Inspect grill accessory in oven cavity for damage.

• Inspect cord and plug for damage.

Oven Placement

• Leave at least 1 inch/2.54 centimeters on side of oven with air vents to ensure adequate air flow around oven. Restricted airflow may cause oven to operate improperly and shorten life of electrical parts.

• Do not block air exhaust duct or air filter.

• Install according to all local building codes and ordinances.

• Amana Wave Oven™ must be built into cabinets. Use only Amana “AXL” trim kit.

Do not use an extension cord. If the oven power cord is too short, have a qualified electrician install a three-slot receptacle. This oven should be plugged into a separate 60 hertz circuit with the electrical rating as shown in the appropriate drawing. Models rated at 240 supply voltage. When Amana Wave Oven™ is on a circuit with another appliance or supply voltage varies, an increase in cooking times may be required and fuses can be blown.

Receptacle / Plug

NEMA 6-30R/6-30P

250V–30AMP

AOWS2030*

Oven Features

Halogen Lamp Banks

The Amana Wave Oven™ has 2 banks of halogen bulbs. Upper lamp bank is located on oven ceiling and has 8 bulbs. Lower lamp bank is located oven floor and has 4 bulbs. Upper lamp bank heats center and edge of food while lower lamp bank heats utensil. Each lamp bank can be adjusted independently .

Upper and lower lamp banks do not heat simultaneously . When upper lamp bank is operating, lower lamp bank is off. However, to provide light for the oven cavity, outer bulbs in upper lamp bank turn on while lower bank heats. Oven display shows “OFF” when upper lamp bank provides light for oven cavity .

Lamp banks have 4 settings, “OFF”, “LO”, “MED”, and “HI”. Adjust lamp bank intensity on top and bottom independently to perfect recipes. Press or

pad to adjust before or during cooking.

OFF, LO, MED

CAUTION

T o avoid burns, cuts, and damaging halogen bulb, wear cotton gloves or grasp bulb with clean cotton cloth when handling halogen bulbs. Oil from hands will reduce halogen bulb life.

Upper lamp bank

Lower lamp bank

Shaded—500 watt bulbs

Not shaded—750 watt bulbs

Defrost

Amana Wave Oven™ defrosts frozen food. After defrosting, cook food with standard or custom recipes in Amana Wave Oven™. Press select food type to be defrosted. Select pad 8 for seafood, pad 9 for poultry , or pad 0 for meat. Check food and add time if food is not defrosted.

DEFROST/2

pad, then

Standard Recipes

Cook with Amana’s recipes. Pads preprogrammed recipes. Standard recipes can not be lost or changed. T o view recipes, press number pad repeatedly until desired recipe shows. See table for pads and recipes. See “Standard Recipe Guide” section for cooking times.

3-9, 0

contain

Pad Type Recipe

3 Appetizers NACHOS

QUESADILLAS BUFFALO WINGS MOZZARELLA STIX

4 Vegetables FROZEN CORN

FROZEN CARROTS FROZEN PEAS FROZEN BROCCOLI FRESH CARROTS FRESH BROCCOLI

5 Toasted

Items

6 Baked Items CRESCENT ROLLS

7 Pizza/

Sandwiches

8 Seafood FISH FILLETS

9 Poultry CHICKEN BREASTS

0 Meat NEW YORK STRIP

BAGELS ENGLISH MUFFINS FRENCH BREAD

BISCUITS BREAD STICKS MUFFINS COOKIES CINNAMON ROLLS RAW DOUGH CRUST PARBAKED CRUST FROZEN PIZZA FRENCH BR PIZZA GRILLED CHEESE HAM & CHEESE RUEBEN ROAST BEEF

FISH STEAKS FISH STICKS SHRIMP

CHICKEN FINGERS CHICKEN NUGGETS

SIRLOIN T-BONE STEAK HAMBURGER PORK CHOPS

Custom Recipes

Cook with recipes you have saved. Recipes you create can be saved under pads or improved. Use food types beside pads to categorize recipes.

1-9, 0

. Recipes can be changed

Timed Cooking

The Amana Wave Oven™ does not require preheating. Set time, lamp intensity , and press lamp bank intensity independently while cooking. When oven stops heating or is paused, display prompts user to continue or save recipe. T o continue, press numbered pads to enter additional cooking time. If food is cooked to preference, cooking sequence can be saved for future use in programmable number pad. See “Saving Recipe” section of manual.

ST ART

pad. Adjust

Changing Oven Signal

Change end-of-cycle signal volume. Simultaneously , press

SEAFOOD

change oven signal volume. Settings include “HI”, “MED”, “LO”, and “OFF”. Continue to press pads to advance through settings.

pad and

MEAT

pad on words to

Add or Remove Scrolling Messages

Add or remove scrolling messages from display. Simultaneously , press words to add or remove scrolling messages.

POUL TRY

pad and

MEA T

pad on

Oven Fan

Oven fan operates while oven cooks. Fan can operate at any time to cool oven cavity and components.

Cooking Time

Cooking times range from 1 second (00:01) to 19 minutes, 99 seconds (19:99).

Add Time

Oven signals and “ADD TIME” shows in display when cooking time counts down to 10 seconds. To add additional cooking time in 30 second increments, press number pad.

Control Lock

Press

LOCK

pad once to disable pads. If pads are pressed, oven does not operate. Press to enable pads. Number pads signal when disabled.

“Locked” shows in display .

LOCK

pad again

Auto Voltage Compensation

Standard recipes were created with 240 oven supply voltage. If supply voltage is above or below 240, cooking times can vary . High voltage shortens cooking times. Low voltage lengthens cooking times. Amana Wave Oven™ measures supply voltage and adjusts Standard Cooking Times and defrosting automatically .

Cooking Displays

Scrolling Messages

While operating Amana Wave Oven™, messages can scroll across display. Scrolling messages instruct user what to do or press. If unsure of next step, wait and in most displays scrolling message appears.

After

TIME ENTRY

changed during standard recipe, lamp intensity settings, ”MANUAL COOK”, and cooking time show. “MANUAL COOK” indicates oven is no longer cooking according to standard recipe.

pad is pressed or lamp intensity is

Displays

Display descriptions do not cover all possible displays. Some displays prompt user to next step or describe options. Descriptions below help interpret commonly encountered displays. See displays below text.

When oven is connected to power or is pressed, “Amana Wave Oven” and scrolling message show in display .

STOP/RESET

pad

Amana Wave Oven

Select FOOD, DEFROST or

If pad

3-9

, or 0 is pressed, display shows recipe information for standard recipe or saved custom recipe. “MED” indicates upper lamp bank setting. “OFF” indicates lower lamp bank setting. "NACHOS" indicates menu item. “3:00” is cooking time.

Lamp banks have 4 settings, “OFF”, “LO”, “MED”, and “HI”. Adjust lamp bank intensities on top and bottom independently to perfect recipes. Press or

pad to adjust before or during cooking.

OFF, LO, MED

OFF MANUAL COOK

OFF COOKING 0:00

“CHECK LAMP SHIELDS” and scrolling message show in display if shields are removed or are not in place while oven is connected to power. Oven does not operate if shields are not in place.

Amana Wave Oven

CHECK LAMP SHIELDS

“COOKING” shows in display after pressed. If opened, “P AUSE” shows instead of "COOKING".

Oven signals and "ADD TIME" shows in display when cooking time counts down to 10 seconds. To add additional cooking time in 30 second increments, press number pad.

STOP/RESET

pad is pressed or oven door

ST ART

pad is

OFF NACHOS

OFF COOKING 3:00

“Oven Cool Down” and scrolling message show in display after cooking while fan cools oven.

Oven Cool Down

cooking

“OVEN HOT!” and “OVEN COOL DOWN, Please Wait.” show in display if oven temperature exceeds temperature limit. See “Before Calling for Service” section if oven continues to overheat.

Scrolling message

OVEN HOT!

OVEN COOL DOWN, Please

Pads

UPPER HALOGEN LAMPS

LOWER HALOGEN LAMPS

MED

CUSTOM RECIPE

SAVE

RECIPE

LOCK

OFF

CUSTOM RECIPE

Selects “CUSTOM RECIPES” and sets back to “ST ANDARD RECIPES” .

SAVE RECIPE

Saves last cooking cycle to custom recipe when oven is paused or finished cooking.

OFF/LOW/MED/HI

Lamp banks have 4 settings, “OFF”, “LO”, “MED”, and “HI”. Adjust lamp bank intensities on top and bottom independently to perfect recipes. Press and

pad to adjust before or during cooking.

OFF, LO, MED

LOCK

Press

LOCK

pad once to disable pads. Press

LOCK

pad

again to enable pads. Number pads signal when disabled. “Locked” shows in display .

TIME ENTRY

Selects “Manual Time Entry Cooking”. Oven cooks according to time and lamp intensity entered.

TIME

ENTRY

30 SEC.

DEFROST

APPE-

TIZERS

VEGE-

TABLES

TOASTED

ITEM S

BAKED ITEMS

PIZZA

SANDWICHES

SEAFOOD

1-9,0

Begins preprogrammed “ST ANDARD” or programmed “CUSTOM” recipes. Sets time. Press on numbers unless instructed differently .

30 SEC/1

Adds 30 seconds of cooking time.

DEFROST/2

Selects “Defrost” heating. Choose to defrost

Poultry , or Meat

Seafood,

RESET• /STOP • •

Pauses cooking and cancels cooking after pause. Cancels entries.

ST ART

Begins and resumes cooking.

POULTRY

RESET

STOP

MEAT

START

Operation

30 Second Pad

Cook in 30 second increments. Oven must show “ST ANDARD RECIPES” in scrolling message.

1. Place food in oven.

• Always place food on rack. Food placed on lower glass shield will burn.

2. Press

3. Set lamp intensities. See “Halogen Lamp Banks“

4. Press

Pause, Continue, or Stop Cooking

• To pause cooking, open door or press pad once.

• To continue cooking, close door, and press

STAR T

• To stop cooking cycle, press

30 SEC/1.

• Press

section.

30 SEC./1

twice for 1 minute, or more for more time.

ST ART

• Press

• Adjust lamp bank intensities at any time while

30 SEC./1

cooking or after cooking stops. cooking. See “Halogen Lamp Banks” section.

pad.

pad once to add 30 seconds,

pad to begin cooking.

pad to add cooking time while

STOP/RESET

pad.

STOP/RESET

pad twice.

Defrost

Defrost frozen food. Oven must show “ST ANDARD RECIPES” in scrolling message.

1. Place food in oven.

• Always place food on rack. Food placed on lower glass shield will burn.

2. Press preprogammed number 2 pad.

3. Press preprogrammed number 8, 9, or 0 pad to select seafood, poultry, or meat.

4. Press

5. Stop oven when defrosting is finished.

ST ART

• Watch food while it defrosts. Defrost time is no set

according to portion.

• If lamps are adjusted above “LO” setting, oven

cooks according to “Manual Time Entry Cooking” instructions.

pad.

Cooking with Standard Recipe

Cook with Amana’s recipes.

1. Place food in oven.

• Always place food on rack. Food placed on lower glass shield will burn.

2. Press preprogammed pad number (

• Each number pad is next to cooking time or food type. When pad is pressed, settings and title display . Press pad repeatedly to view different recipes under food type.

3. Press

Pause, Continue, or Stop Cooking

• To pause cooking, open door or press pad once.

• T o continue cooking, close door , and press

STAR T

• To stop cooking cycle, press

ST ART

• Adjust lamp bank intensities at any time while cooking. See “Halogen Lamp Banks” section.

• Press oven is cooking.

• Press finished cooking to save last cooking cycle. See “Saving Recipes” section.

pad.

pad when correct recipe displays.

30 SEC./1

SAVE RECIPE

pad to add cooking time while

pad when oven is paused or

STOP/RESET

3-9,0

STOP/RESET

pad twice.

Pause, Continue, or Stop Cooking

• To pause cooking, open door or press pad once.

• To continue cooking, close door, and press

STAR T

• To stop cooking cycle, press

pad.

STOP/RESET

pad twice.

Manual Time Entry Cooking

Oven cooks according to time and lamp intensity entered. The Amana Wave Oven™ does not require preheating. Time and lamp intensity can be adjusted while cooking. Save cooking sequence when finished if desired.

1. Place food in oven.

• Always place food on rack. Food placed on lower glass shield will burn.

2. Press

3. Press number pads to enter cooking time.

4. Set lamp intensities. See “Halogen Lamp Banks“

5. Press

Pause, Continue, or Stop Cooking

• To pause cooking, open door or press pad once.

• To continue cooking, close door, and press

STAR T

• To stop cooking cycle, press

TIME ENTRY

• For example, press 2, 3, and 0 pad for 2 minutes and 30 seconds of cooking.

section.

ST ART

• Adjust lamp bank intensities at any time while cooking.

• Press

30 SEC./1

cooking stops or when oven displays “ADD TIME?”.

SAVE RECIPE

finished cooking to save last cooking cycle as a custom recipe. See “Saving Recipes” section.

pad.

pad to begin cooking.

pad to add cooking time after

pad when oven is paused or

STOP/RESET

pad.

STOP/RESET

pad twice.

Cooking with Custom Recipe

Cook with recipes you have saved.

1. Place food in oven.

• Always place food on rack. Food placed on lower glass shield will burn.

2. Press

3. Press pad number (

4. Press

Pause, Continue, or Stop Cooking

• To pause cooking, open door or press pad once.

• To continue cooking, close door, and press

STAR T

• To stop cooking cycle, press

CUSTOM RECIPE

• If “CUSTOM RECIPES” displays, go to step 3.

• If “ST ANDARD RECIPES” displays, press

CUSTOM RECIPE

• Select number pad according to food type.

STAR T

• Adjust lamp bank intensities at any time while cooking. See “Halogen Lamp Banks” section.

• Press cooking stops or when oven displays “ADD TIME?”.

• Press finished cooking to save last cooking cycle. See “Saving Recipes” section.

pad.

30 SEC./1

SAVE RECIPE

pad.

pad again.

1-9,0

pad to add cooking time after

pad when oven is paused or

STOP/RESET

pad.

STOP/RESET

pad twice.

Saving Recipe

Cook according to “Manual Time Entry Cooking”, “Standard Recipes”, or “Custom Recipes” section. If desired, save cooking cycle when cooking is paused or after cooking is finished. Oven retains times, lamp intensity level, and changes while cooking to create recipes. Save recipes on preprogrammed pads. Save up to 10 custom recipes. Standard recipes are never replaced.

1. Pause or finish cooking.

2. Press

3. Press number pad (1-9,0).

SAVE RECIPE

• Select pad according to food type.

• Recipe is saved as custom recipe.

pad.

Amana Wave Oven™ Cooking

Cooking Guidelines

The Amana Wave Oven™ uses high intensity radiant energy to cook, brown, grill, sear, and heat foods. Amana Wave Oven™ minimizes cooking times while maximizing food quality .

The Amana Wave Oven™ does not require preheating. Amana Wave Oven™ uses 2 independent lamp banks to

heat food. The upper lamp banks heat food directly while the lower bank heats cooking utensil or grill. Because the grill or utensils absorb radiant energy , light does not need to shine on the bottom of the food.

Upper and lower lamp banks do not heat simultaneously . When upper lamp bank is operating, lower lamp bank is off. However , to provide light for the oven cavity , upper lamp bank turns on while lower bank heats. Oven display shows “OFF” when upper lamp bank provides light for oven cavity.

When developing recipes, watch the food while it cooks. How food looks and smells while cooking provides the best indication of how the food is cooking.

Use “Manual Time Entry Cooking” section to create a new recipe and “Saving Recipe” section to quickly save the recipe. If food bubbles or browns excessively , adjust lamp bank intensities to lower radiant energy intensity . By watching the food, recipes can be developed, perfected, and saved quickly .

Recipes were developed when oven cavity was at room temperature. If oven cavity is warm, decrease cooking times slightly.

Use these guidelines to achieving best results.

• Use only rack or grill while cooking. When utensils are placed over each other, food is shielded from radiant energy and cooks unevenly .

• Distribute small pieces of food evenly . Overlapping food, like beef or chicken fajita strips, fish fillets, french fries, and appetizers, shields food from radiant energy and food cooks unevenly.

• Use dark, aluminum pan when cooking foods that require uniform bottom cooking. Foods like pizza, fajitas, grilled sandwiches, and appetizers, require a dark aluminum pan.

• Watch irregularly shaped foods closely. Edges or high points of food, like bone-in chicken breast or rack of ribs, can burn quickly if not watched closely .

• Use recommended utensils when following “Cooking Guide” or “Recipes” section. Size, shape, and material impact cooking times and results.

• Use recommended cooking times. Most recipes give ranges of cooking times. Set your oven to the lowest cooking time, check the food, and add time if necessary.

• Measure ingredients carefully .

• Allow food to stand after cooking. Food continues to cook after it is removed from oven.

Frozen or Thick Food Guidelines

Heat frozen foods using lower lamp intensity and longer heating times. Frozen foods require a long heating period at low lamp intensity to defrost before cooking.

Repeatedly increase and then decrease lamp intensity levels while cooking food over 4 inches thick. This cooking method grills exterior while allowing food to cook to center.

Converting Conventional Recipes

See “Cooking Guide” or “Recipes” section and find food similar to conventional recipe. Use cooking time and utensil recommended for Amana Wave Oven™ recipe. Watch the food while it cooks. How food looks and smells while cooking provides the best indication of how the food is cooking. Adjust time and lamp intensity as needed.

Eliminating or Reducing Oven Smoke

Clean Amana Wave Oven™ and grill frequently to reduce or eliminate oven smoke. When cooking with Amana Wave Oven™, food can create smoke comparable to open door oven broiling or a downdraft grill. Foods that are high in sugar and fat content will create more smoke than most foods. However, to eliminate or reduce oven smoke follow the points below:

• Clean oven and grill frequently . Clean grill after every cooking cycle. Though the grill does not appear to be soiled, small amounts of grease and food residue can create smoke.

• Do not allow drippings to fall on glass shield. Because glass shield becomes very hot, food that falls onto glass shield will create smoke.

• Do not over season or over baste. Because utensils become very hot, seasonings or marinades on exposed utensil will create smoke.

• Use properly sized utensils. Areas on grill or utensils that are not covered by food will smoke if grease or food residue falls on them. T o minimize the exposed area, use utensils that are approximately the size of the food item.

Grill

Use grill accessory for cooking meat, poultry , fish, vegetables, or fruits. T o use, place food on grill and slide in rack guides. Grill design directs grease and juices away from food. Grill tines create grill marks on underside of food while cooking. Wells on sides of grill collect grease and juices. After grill cools remove grill from oven and pour off grease and juices after each cooking cycle or before wells fill.

WARNING

T o avoid severe burns, wear fireproof oven mitts or use pan grips when handling grill, utensils, racks, glass shields, and door. Allow oven to cool before reaching into oven. Oven interior becomes hot during operation.

CAUTION

T o avoid damaging grill surface, do not use grill without food.

Removing Grill and Rack

WARNING

T o avoid severe burns, wear fireproof oven mitts or use pan grips when handling grill, utensils, racks, glass shields, and door. Oven interior becomes hot during operation.

T o avoid burns and damage to countertop, do not remove grill until cool. Grease and juices can splash and burn skin. A hot grill will burn or discolor countertops and combustible surfaces.

Grill and rack must be tilted to place in or remove from oven. Grill tabs and bend in rack contact guide stop when sliding grill and rack out of oven. Guide stop prevents rack and grill from sliding out of oven unintentionally.

Utensils

Use correct cookware to achieve best cooking results. If unsure of cookware see “Cooking Guide” section and choose similar food type.

• Use dark metal pans for searing foods, flat grilling sandwiches, cooking pizza, stir frying, and to sauté.

• Use shiny metal pans to create golden brown surfaces on baked goods.

• Use metal skewers for kabobs.

• Use glass utensils to steam or bake food. Glass does not convey heat to food as well as metal.

CAUTION

After grill cools remove grill from oven and pour off grease and juices after each cooking cycle or before wells fill. If grill is removed when wells are full, grease and juices can spill into oven. If wells become full, allow grill to cool and use baster or towels to remove grease and juices from grill.

Guide

Grill tab

Guide stop

T o avoid fire in oven, do not use paper , plastic, or other combustible materials in oven. Material can ignite.

Utensils

Use Do not use

Grill accessory Paper Dark metal pans Plastic wrap, containers,

or utensils with plastic

handles Shiny metal pans Wooden skewers Glass Cloth napkins or

dishcloths Metal Skewers Ceramic dishes

Straw baskets

Care and Cleaning

Clean Amana Wave Oven™ frequently to maximize oven life, performance, and efficiency . A dirty oven cooks inefficiently because moisture, spills, and grease shield radiant energy . If oven is not cleaned frequently , residual grease in Amana Wave Oven™ will smoke during and after cooking.

WARNING

T o avoid electrical shock which can cause severe personal injury or death, unplug power cord or open circuit breaker to oven before cleaning.

T o avoid severe burns, wear fire proof oven mitts or use pan grips when handling utensils, racks, glass shields, and door. Allow oven to cool before reaching into oven. Oven interior can become hot during operation.

Eliminating or Reducing Oven Smoke

Clean Amana Wave Oven™ and grill frequently to reduce or eliminate oven smoke. When cooking with Amana Wave Oven™, food can create smoke comparable to conventional oven broiling or downdraft grilling. Foods that are high in sugar or fat content can create smoke. T o eliminate or reduce oven smoke follow points below:

• Clean oven and grill frequently . Clean grill after every cooking cycle. Though the grill does not appear to be soiled, small amounts of grease and food residue can create smoke.

• Avoid food or food residue on glass shields. Because glass shields become very hot, food that falls onto glass shield will create smoke. Check shield for food residue before cooking or after oven cools.

• Do not over season or over baste. Because utensils become very hot, seasonings or marinades on exposed utensil will create smoke.

• Use properly sized utensils. Areas on grill or utensils not covered by food will smoke if grease or food residue falls on them. To minimize the exposed area, use utensils close to the size of the food item.

Cleaning Oven Cavity and Exterior

Before cleaning, allow oven to cool for 15 minutes. Clean surfaces with a clean cloth, sponge, or nylon pad, and mild detergent diluted in warm water. Use degreaser if heavily soiled. Wipe interior with damp, clean cloth or sponge thoroughly and dry after cleaning.

• Do not use harsh or abrasive cleaners, or cleaners containing ammonia.

• Remove excess water from cloth before wiping oven.

• Always clean oven cavity with shields in place to avoid damaging halogen bulbs.

Cleaning Grill

Before cleaning, allow grill to cool for 15 minutes. Wear fireproof oven mitts or use pan grips when hot. Grill is dishwasher safe.

1. Pour off grease and juices from grill.

2. Wipe grill surface with paper towel.

• If heavily soiled, wash with mild detergent diluted in warm water, and clean cloth or sponge.

• T o remove baked-on material, use a plastic nonabrasive cleaning pad. Do not use an abrasive pads. Abrasive pads can damage nonstick grill surface.

Cleaning Oven Racks

Clean oven racks and rack guides with detergent diluted in warm water or in dishwasher. Scrub with soft nylon pad to remove baked-on material. Do not remove oven rack guides.

Cleaning Glass Shields

Wipe shields regularly when cooking greasy food for best performance. Most cleaning does not require removing upper shield.

For more thorough cleaning, remove oven racks and then glass shields. Remove upper shield before lower shield so any falling material is caught by lower shield. If food falls onto bulb gently brush off with clean dry cloth. See “Removing Glass Shields” section.

Clean surfaces with a clean cloth, sponge, or nylon pad, and mild detergent diluted in warm water. Glass cleaner can also be used oven surfaces. Wipe dry after cleaning.

• Use degreasers for grease laden surfaces.

• Use safety scraper to remove baked-on material and stains from glass shields.

• Do not touch halogen bulbs with bare fingers. Oil from hands can cause premature bulb failure. If bulbs are touched with bare fingers, clean with rubbing alcohol.

Removing Glass Shields

Remove upper shield before lower shield so any falling material is caught by lower shield. If material falls onto bulb gently brush off with clean dry cloth. Oven does not operate if shields are not in place. Filter is customer replaceable.

1. Disconnect power to oven.

2. Remove screws located on front of oven cavity ceiling.

• Use Phillips screwdriver.

Cleaning Air Filter

Some ovens include air filter located directly below oven door. Filter is customer replaceable. Clean if filter shows debris or lint build-up.

CAUTION

T o avoid overheating and oven damage, clean air filter regularly .

Metal Cover

Remove Screws

3. Remove metal cover and place aside.

4. Slide upper glass shield out of oven cavity .

• Wipe up any food that falls on lower glass shield.

5. Grasp edge of lower glass shield, lift, and slide out of oven cavity.

1. Remove air filter by removing thumb screws, located on outside edges of filter.

Air Filter Screws

2. Wash filter with mild detergent diluted in warm water. Rinse and dry thoroughly .

3. Replace filter by reversing step 1.

Edge of Lower Shield

6. Reverse instructions to reinstall.

Cleaning Oven Cavity Filter

After cooking, clean oven cavity filter with mild detergent diluted in warm water. A clean filter assures proper airflow. Filter and filter cover can be cleaned in dishwasher. Filter is customer replaceable. Remove filter to clean.

WARNING

T o avoid property damage, including fire damage, do not operate oven without filter and filter cover in place.

1. Open oven door and locate filter cover on rear wall of oven cavity .

3. Remove filter from filter cover.

• Filter sets inside filter cover.

4. Reverse process to reinstall.

2. Place fingers on right side of filter cover and slide towards center of filter.

• Filter cover clips will disengage from slots in rear

wall. Remove from oven cavity .

Cleaning Side Air Vents

Check for a buildup of cooking vapors along discharge louvers on side of oven. Clean air vent with damp cloth to ensure proper airflow. Dry thoroughly .

Side Air Vents

Replacing Halogen Bulbs

WARNING

T o avoid electrical shock which can cause severe personal injury or death, unplug power cord or open circuit breaker to oven before changing bulbs.

CAUTION

T o avoid burns, cuts, and damaging halogen bulb, wear cotton gloves or grasp bulb with clean cotton cloth when handling halogen bulbs. Oil from hands will reduce halogen bulb life.

Before changing bulbs, allow oven to cool for 15 minutes. Failed halogen bulbs affect cooking performance. Replace failed halogen bulbs immediately. Always wear cotton gloves when replacing halogen bulbs. Cotton gloves protect hands against cuts if the bulb breaks and protects halogen bulbs against oils from hands that reduce bulb life. Bulbs are customer replaceable. T o purchase replacement halogen bulbs, contact Amana at 1-800-843-0304 or your oven supplier.

1. Disconnect power to oven.

2. Remove glass shields.

• See “Removing Glass Shield” section.

3. Grasp halogen bulb at end and slide bulb towards opposite socket until end of bulb clears near socket.

• Do not touch halogen bulbs with bare fingers. Oil

from hands can cause premature bulb failure. If bulbs are touched with bare fingers, clean with rubbing alcohol.

Do not touch glass with bare fingers

4. Lift bulb end up and away from near socket until bulb is clear of both sockets.

5. Reverse steps 2-4 to reinstall halogen bulb.

• Verify halogen bulb configuration. See “Halogen

Lamp Banks” section.

6. Reconnect power and confirm new bulb operates.

Service Codes

During operation, oven display may show service codes. If service code appears in display , press pad to reset oven. If service code continues to appear, disconnect power to oven (turn off at circuit breaker), wait for 1 minute, and reconnect power to oven. Contact an authorized servicer if oven display still shows codes.

STOP/RESET

Servi ce code: 10

Service code: 20

Service code: 21

If service codes below show in oven display , call electrician or electric company . Extreme high or low supply voltage is present.

Service code: 40

LINE VOLTAGE LOW

Service code: 41

LINE VOLTAGE HIGH

Servi ce code: 30

Servi ce code: 31

Service code: 50

Servi ce code: 60

Before Calling for Service

Any questions or to locate an authorized servicer, call 1-800-843-0304 inside U.S.A. 1-319-622-5511 outside

WARNING

T o avoid electrical shock which can cause severe personal injury or death, do not remove outer case at any time. Only authorized servicer should remove outer case.

Problem Cause/Solution

Wave Oven™ smokes during or after cooking. Clean oven before next use.

U.S.A. Warranty service must be performed by an authorized

servicer. Amana also recommends contacting an authorized servicer if service is required after warranty expires.

If Amana Wave Oven™ repeatedly shows “AUTO COOL DOWN” or “OVEN HOT!” in display:

Wave Oven™ does not operate. • Confirm oven is plugged into dedicated circuit.

Wave Oven™ operates intermittently. Check air inlet and discharge areas for obstructions. Wave Oven™ does not accept entries when pad is

pressed.

Wave Oven™ shows service code, malfunctions or displays random characters.

• Verify if oven was operating for an extended period of time.

• Clean air filter. See “Cleaning Air Filter” section.

• Confirm proper air vent side clearance. Leave at least 1 inch/2.54 centimeters on oven side with air vents to ensure adequate air flow around oven.

• Confirm air exhaust is not blocked.

• Confirm oven is not placed above heat source like an oven or fryer.

• Confirm oven is on grounded and polarized circuit. (Contact electrician to confirm.)

• Check fuse or circuit breaker.

Open and close oven door. Press pad again.

Disconnect power to oven (turn off at circuit breaker), wait for 1 minute, and plug in oven. If oven continues to malfunction, call for service.

Wave Oven™ constantly cooks unevenly. Check for failed and halogen bulbs configuration. See

“Halogen Lamp Banks” section.

If Amana Wave Oven™ display show “OFF” when outer bulbs of upper lamp bank are turned on:

If Standard Recipe or defrost times change: Auto Voltage Compensation feature has adjusted

If Wave Oven™ displays service code 40 or 41. If service codes below show in oven display, call

Oven fan turns on while oven is cooking. Wave Oven™ is operating normally. Light is visible through lower air filter or oven bottom. Wave Oven™ is operating normally.

Oven is operating normally. Upper lamp bank turns on to provide light for the oven cavity.

cooking times. See “Auto Voltage Compensation” section.

electrician or electric company. Extreme high or low supply voltage is present.

Cooking Guides

Standard Recipe Guide

best cooking results, duplicate the information in recipe pads. These recipes cannot be changed or deleted.

Defrost Guide

defrosting results, watch food while defrosting. Defrost times often exceed required defrost time. These recipes cannot be changed or deleted.

consists of the defrost cycles that are programmed in The Amana Wave Oven™. To achieve the best

Custom Recipe Guide

creating and saving new recipes.

consists of the recipes that are programmed in The Amana Wave Oven™. To achieve the

Standard Recipe Guide

consists of recipes for commonly cooked foods. The recipes should be used as a reference for

when using the preprogrammed standard

Standard Recipe Guide

Cook with Amana’s recipes. Pads changed. Cooking times can change because Amana Wave Oven™ measures supply voltage and adjusts times automatically . Recipe times listed in this manual are for 240 supply voltage. For best results, always check food at minimum time.

Food Items Food

Quantity

Appetizers

Nachos

Buffalo wings, frozen Mozzarella sticks, frozen Quesadillas Two 8"

Vegetables

Corn, frozen 10 oz. 1 qt. glass dish Carrots, frozen 1 lbs. 1½ qt. glass Carrots, fresh

baby whole Peas, frozen 1 lbs. 1 qt. glass dish Broccoli, frozen 10 oz. 1½ qt. glass Broccoli, fresh 1 lbs. 1½ qt. glass

Toasted Items

Bagels 2 Oven rack Middle 1:35 B/H English muffins 2 Oven rack Middle 1:30 B/H French bread one half loaf

5 oz. chips 6 oz. cheese, shredded ¾ C salsa 14 oz. 9 x 13 shiny Middle 8:00 B/L, turn over at 5:00

8 oz. 10 x 12

tortillas, ¼ C beans, ¼ C hamburger, ¾ C cheese

10 oz. 1½ qt. glass

with butter and seasonings

3-9, 0

contain preprogrammed recipes. Standard recipes can not be lost or

Utensils

Glass, Grill, Shiny or Dark Metal

12" round dark Middle 3:00 T/M

insulated shiny 9" round dark Middle 1:45 T/H

with lid dish with lid dish with lid,

Add 3 T water with lid dish with lid dish with lid,

Add 3 T water

Oven rack Middle 1:00 T/H

Rack Position

Upper, Middle, or Lower

Middle 1:30 T/H

Lower 4:30 B/H Lower 7:00 B/H Lower 6:30 B/H

Lower 4:30 B/H Lower 4:30 B/H, stir Lower 4:30 B/H

Cook Time (min.) and Lamp Setting

(T)op or (B)ottom Lamp/ (L)O, (M)ED, or (H)I

2:00 T/M 3:00 T/M 0:45 B/H

0:40 T/H

3:00 T/H

2:30 T/H

0:55 T/H 1:05 T/H 1:00 B/M

Food Items Food

Quantity

Baked Items

Crescent rolls 8 oz. tube

refrigerated

Bread sticks 8 sticks

refrigerated tube

Biscuits 7.5 oz. 10 x 12 Cookies,

refrigerated raw dough

Muffins 6 muffins from

Cinnamon rolls 12.4 oz. tube 8" round shiny Middle 8:00 B/L

Pizza

12" parbaked crust 12" raw dough crust

12" frozen 22 oz. Oven rack Middle 1:45 T/M

Frozen French bread pizza

Sandwiches

Ham and cheese 2 sandwiches,

Grilled cheese 2 sandwiches.

9 cookies approx. 2 tbls dough per cookie

batter. Fill muffin cup

full.

17 oz. crust, single topping regular thickness crust, single topping

4.65 oz. 10 x 12

per sandwichsame as grilled cheese plus 2.5 oz. ham

per sandwich2 slices bread buttered 2 slices American cheese

Utensils

Glass, Grill, Shiny or Dark Metal

10 x 12 insulated shiny 10 x 12 insulated shiny

insulated shiny 10 x 12 insulated shiny

Muffin tin, shiny Middle 9:30 B/M, turn pan at 4:50

Oven rack Middle 1:30 B/H 12" round dark Middle 3:45 B/M

insulated shiny

12" round dark Middle 0:40 T/H

12" round dark Middle 0:50 T/H

Rack Position

Upper, Middle, or Lower

Middle 8:15 B/M Middle 8:15 B/M

Middle 7:00 B/M Middle 6:00 B/M

Middle 4:00 T/L

Cook Time (min.) and Lamp Setting

T)op or (B)ottom Lamp/

(

(L)O, (M)ED, or (H)I

0:15 T/M

2:15 T/H 2:05 T/M

0:45 B/M

1:10 B/H 1:00 T/M 2:00 T/H

2:00 T/M 3:15 B/M

1:25 B/M 0:15 B/H

1:30 B/H

Food Items Food

Quantity

Sandwiches

Rueben 2 sandwiches,

per sandwich2 slices rye bread buttered on 1 side, 1000 Island dressing,

2.5 oz. Corn beef, 2 slices Swiss Cheese,

/8 C

sauerkraut

Roast beef 2 sandwiches,

per sandwich3 oz. shaved roast beef, bun buttered on both sides.

Seafood

Fish sticks 15 sticks 10 x 12 shiny Fish filets 1.5 lbs. for 2

fillets

Fish steaks 1 lb. for 2

steaks

Shrimp 12 oz. jumbo

shrimp, 2T. butter, parsley, garlic

Poultry

Breast 1-1¼ lbs.

boneless and

skinless Chicken fingers, frozen Chicken nuggets, frozen

Meat

NY strip 2, 1¼" thick

Sirloin 2, 1¼" thick

T-bone 2, ¾" thick

Hamburger 4, 1/3 lb. Pork chops 4, ¾" thick

9 oz. 10 x 12 shiny

13.5 oz. 10 x 12 shiny

steaks,

1½ lbs. total

steaks, 1 lb.

total

steaks,

medium, 2 lbs.

total

patties

chops

Utensils

Glass, Grill, Shiny or Dark Metal

12" round dark Middle 1:00 T/H

/8 C

12" round dark Middle 2:00 T/M

insulated Grill Middle 5:50 B/H

Grill Middle 5:00 B/H 9” glass pie

plate

Grill Middle 4:00 B/H

insulated insulated Grill Middle 5:30 B/H

Grill Middle 5:00 B/H

Grill Middle 5:30 B/H

Grill Middle 3:15 B/H Grill Middle 6:00 B/H

Rack Position

Upper, Middle, or Lower

Middle 3:50 T/M

Middle 2:05 T/H

Middle 6:00 T/M Middle 5:00 B/M

Cook Time (min.) and Lamp Setting

(T)op or (B)ottom Lamp/ (L)O, (M)ED, or (H)I

1:30 B/M 0:10 B/H

0:45 B/M

0:20 T/H 4:00 T/H 2:30 T/H 1:15 B/H

3:00 T/H

2:15 T/H

3:00 T/H

2:30 T/H

3:00 T/H 3:30 B/H

3:15 T/H 7:00 T/M

Defrost Guide

Follow these recommendations as a guide for times and lamp intensities. Times, rack position, and lamp intensities may vary depending on conditions and food type. For best results, always watch food at minimum time.

Food Items Utensils

Glass, Grill, Shiny or Dark Metal

Seafood Poultry Meat

Grill Middle 18:00 B/D Grill Middle 18:00 B/D Grill Middle 18:00 B/D

Rack Position

Upper, Middle, or Lower

Cook Time (min.) and Lamp Setting

(D)efrost

Custom Recipe Guide

Oven can sear a roast prior to conventional oven roasting. For example, place a 3 lb. boneless beef chuck roast in a dark metal pan in the middle rack position. Set 3:00 B/H, then 3:00 T/H.)

Meat

Food Items Food

Quantity

Hamburger patties

pre-pressed, pierce with fork prepressed, pierce with fork

Beef cube steak

NY Strip

1¼-inch med. rare 1¼-inch med. rare

Ribeye Steak

¾-inch med. rare ¾-inch medium ¾-inch med. well 1¼-inch med. rare 1¼-inch med. rare

4 to 6 ¼ lb. patties

2 to 4

/3 lb. patties

2 to 4

/3 lb. each

2 steaks 1½ lbs.

4 steaks 3 lbs.

4 steaks ½ lb. each

4 steaks ½ lb. each 4 steaks ½ lb. each 2 steaks 2 lbs. 4 steaks 4 lbs.

Utensils

Glass, Metal, or Grill

Grill Middle 3:00 to 3:30 B/H Grill Middle 3:00 to 3:30 B/H Grill Middle 3:30 to 4:00 B/H

Grill Middle 5:00 B/H Grill Middle 5:00 B/H

Grill Middle 3:00 B/H Grill Middle 3:30 B/H Grill Middle 3:30 B/H Grill Middle 5:00 B/H Grill Middle 5:00 B/H

Rack Position

Upper, Middle, or Lower

Cook Time (min.) and Lamp Setting

(T)op or (B)ottom Lamp/ (L)O, (M)ED, or (H)I

2:30 to 3:00 T/H 3:00 to 3:30 T/H 1:30 to 2:00 T/H

2:30 to 3:00 T/H 3:30 T/H

2:00 to 2:30 T/H 2:30 T/H 3:00 to 3:30 T/H 3:15 T/H 4:00 T/H

Food Items Food

Quantity

T-Bone Steak

¾-inch rare ¾-inch medium ¾-inch medium 1¼-inch 2 steaks

Porterhouse Steak

¾-inch med. rare ¾-inch med. well 1¼-inch 2 steaks

Bacon wrapped filet

med. rare

Beef tenderloin

1¼-inch med. rare

Wieners

Bratwurst

Ham steak

Pork tenderloin

raw, breaded

Pork patties

raw, breaded

Pork minute steak

Pork loin center cut

Pork chops ¾" thick Pork chops 1¼ “ thick

Lamb chops

2 steaks

¾ lb. each

2 steaks Grill Middle 3:30 B/H

4 steaks Grill Middle 3:30 B/H

2 lb.

2 steaks

1½ lbs.

2 steaks

1½ lbs.

2 lbs.

2 steaks

1lb.

6 steaks

3 lbs.

4 Grill Middle 1:30 B/H

4 Grill Middle 3:00 B/H

1½ lbs. Grill Middle 3:00 B/H

2 loins

/3 lb. each

4 patties

5 oz. each

2 loins

/3 lb. each

4 loins

/3 lb. each

6 loins

/3 lb. each

4 loins

/3 lb. each

4 chops Grill Middle 6:00 B/H

2 chops

¾ lbs. each

4 chops

¼ lb. each

Utensils

Glass, Metal, or Grill

Rack Position

Upper, Middle, or Lower

Cook Time (min.) and Lamp Setting

(T)op or (B)ottom Lamp/ (L)O, (M)ED, or (H)I

Grill Middle 2:30 B/H

2:30 T/H 2:30 T/H 2:30 T/H

Grill Middle 5:00 B/H

3:30 T/H

Grill Middle 3:30 B/H

3:00 to 3:30 T/H

Grill Middle 3:30 B/H

4:00 to 4:30 T/H

Grill Middle 5:00 B/H

3:30 T/H

Grill Middle 5:30 B/H

6:30 T/M

Grill Middle 5:00 B/H

3:30 T/H 2:30 T/H 2:30 to 3:00 T/H

1:00 B/H 2:00 T/H

Grill Middle 3:00 to 3:30 B/H

2:00 to 2:30 T/H

Grill Middle 3:30 to 4:00 B/H

3:00 to 3:30 T/H

Grill Middle 3:00 B/H

2:30 T/H

Grill Middle 4:00 B/H

2:00 T/H

Grill Middle 4:00 B/H

3:00 T/H

Grill Middle 4:00 B/H

3:00 to 3:30 T/H

7:00 to 7:30 T/M

Grill Middle 7:00 B/H

8:00 to 8:30 T/M

Grill Middle 3:30 B/H

3:00 T/H

Food Items Food

Quantity

Chicken breast

Boneless/skinless

Chicken patties

Raw, breaded

Turkey filet

Haddock

Lobster tail

with 3 T water

Orange roughy

Salmon steak

Scallops

6 to 8/serving

Shrimp

6 to 8/serving 6 to 8/serving 1 serving

Asparagus

frozen

Beans, Green

fresh Add 3 T water

Beans, Green

frozen

Broccoli

fresh Add 3 T water frozen 10 oz. 1.5 qt. glass

Carrots, Baby

whole, fresh Add 3 T water whole, frozen 1 lb. 1.5 qt. glass

20 oz. pkg 3 or 4 pcs

2 to 4 6 oz. each

1.5 to 3 lbs. Grill Middle 4:30 B/H

2 fillets 1 lb. each

2 tails 5 oz. ea. 2 fillets 8 oz. each 2 to 4 steaks 8 oz ea.

2 servings 1 lb.

½ lb.

10 oz. 1 qt. glass dish

1 lb. 1 qt. glass dish

1 lb. 1.5 qt. glass 1 lb. 1.5 qt. glass

1 lb. 1.5 qt. glass

Utensils

Glass, Metal, or Grill

Grill Middle 3:00 B/H

Grill Middle 4:00 B/H

1 qt. glass dish with lid Grill Middle 4:00 B/H

Grill Middle 4:00 B/H

Grill Middle 3:00 B/H

Grill Middle 2:00 B/H 1 qt. glass dish

with lid

dish with lid dish with lid

dish with lid

dish with lid dish with lid

Poultry

Rack Position

Upper, Middle, or Lower

Sea Food

Lower 6:00 B/H

Lower 2:00 B/H

Vegetables

Lower 4:00 to 4:30 B/H

Lower 4:30 to 5:00 B/H Lower 4:00 to 4:30 B/H

Lower 4:00 B/H

Lower 5:30 to 6:00 B/H Lower 6:00 to 6:30 B/H

Cook Time (min.) and Lamp Setting

(T)op or (B)ottom Lamp/ (L)O, (M)ED, or (H)I

3:00 T/H

3:00 to 3:30 T/H 2:30 to 3:00 T/H

3:30 to 4:00 T/H

3:00 to 4:00 T/H 3:30 to 4:00 T/H 4:00 to 4:30 T/H

2:30 to 3:00 T/H

2:00 - 2:30 T/H 2:00 T/H

2:00 to 2:30 T/H

3:00 to 3:30 T/H

Food Items Food

Quantity

Carrots, Cut

frozen

Mushrooms

sliced Portabella, fresh brushed with garlic butter sliced or whole, fresh

Peas

frozen

1 lb. 1.5 qt. glass

10 oz. 1 qt. glass dish

1 lb. 1 qt. glass dish

6 oz. dark metal pan Lower 1:00 B/H

8 oz. 1 qt. glass dish

10 oz. 1 qt. glass dish

Utensils

Glass, Metal, or Grill

dish with lid with lid with lid

with lid with lid

Rack Position

Upper, Middle, or Lower

Lower 4:30 to 5:00 B/H Lower 3:45 to 4:15 B/H Lower 5:30 to 6:00 B/H

Lower 3:00 to 3:30 B/H Lower 3:45 to 4:15 B/H

Cook Time (min.) and Lamp Setting

(T)op or (B)ottom Lamp/ (L)O, (M)ED, or (H)I

1:00 to 1:30 T/H

1 lb. 1 qt. glass dish

with lid

Pea pods

frozen

Squash

acorn, fresh quartered and cleaned winter, frozen 12 oz. 1 qt. glass dish

Vegetable mixture

frozen

Zucchini

fresh, sliced lengthwise Sliced Add 3 T water

1 lb. 1 qt. glass dish

with lid

1 medium 2 qt. glass dish

with lid

1 lb. 1.5 qt. glass

dish with lid

2 medium grill Middle 3:00 B/H

2 medium 1 qt. glass dish

with lid

Lower 4:00 to 4:30 B/H Lower 4:30 to 5:00 B/H

Lower 5:00 to 5:30 B/H

4:00 to 4:30 T/H

Lower 4:00 to 4:30 B/H

4:00 to 4:30 T/H

Lower 6:00 to 6:30 B/H

2:00 to 2:30 T/H

Lower 3:00 B/H

2:00 to 2:30 T/H

Recipes

Appetizers

Honey-Glazed Snack Mix

4 cups crispy corn squares cereal 1 (5 ounce) container chow mein noodles 1 cup peanuts ¼ cup butter or margarine, melted ¼ cup honey 2 tablespoons soy sauce 1 teaspoon five-spice powder ½ teaspoon garlic powder ½ teaspoon ground ginger ¼ teaspoon ground red pepper

In medium bowl combine cereal, noodles and peanuts. In small bowl combine butter or margarine, honey, soy sauce, five-spice powder, garlic powder , ginger and red pepper. Pour butter mixture over cereal, mixing well. Spread in greased 9x13-inch pan. Bake on middle oven rack with lower halogen lamps on “LO” for 7 to 8 minutes or until toasted. Stir mixture every 2 minutes. Makes 8 cups.

Mexican Chicken Nuggets

1 cup crushed corn chip crumbs (about 3 cups whole chips) 1 teaspoon Mexican seasoning ½ teaspoon ground cumin 1 whole chicken breast (12 oz.) cut into 1¼ inch cubes 1 egg white, slightly beaten

Dipping Sauce: ½ cup chunky salsa ¼ sour cream

In a resealable plastic storage bag combine crumbs, seasoning and cumin. Dip chicken into beaten egg white. Transfer chicken to crumb mixture. Seal bag, shaking to coat chicken with crumb mixture.

Place chicken pieces on 12x14-inch insulated baking sheet. Bake on middle oven rack with lower halogen lamps on “HI” for 1½ minutes. Rotate pan. Continue baking on middle oven rack with upper halogen lamps on “HI” for 1½ to 2 minutes or until chicken is no longer pink and juices run clear.

Orange Spiced Nuts

2 tablespoons butter or margarine, melted 2 tablespoons brown sugar 2 teaspoons finely shredded orange peel 2 teaspoons ground cinnamon 1 teaspoon ground coriander ½ teaspoon ground allspice ¼ teaspoon ground red pepper 1 (12-ounce) can mixed nuts

In medium bowl combine butter, brown sugar , orange peel, cinnamon, coriander, allspice and red pepper . Stir in nuts, mixing until well coated. Spread nuts in 9x13inch baking pan. Bake on middle oven rack with lower halogen lamps on “LO” for 5 to 7 minutes or until nuts are toasted. Stir every 2 minutes. Makes 3 cups.

Pesto Cheese Braid

½ cup (2-ounces) finely crumbled feta cheese

/3 cup prepared pesto sauce

1 (2-ounce) jar diced pimento, drained 1 (8-ounce) package refrigerated crescent rolls Sesame seeds

In medium mixing bowl combine feta cheese, pesto sauce and pimento. Set aside.

Unroll crescent dough onto a lightly floured sheet of waxed paper. Pinch together seams and pat or roll dough into a 12x8-inch rectangle. Invert dough onto an insulated 12x14-inch baking sheet. Remove waxed paper.

Spread pesto mixture lengthwise down center 2-inches of dough. Make cuts 1-inch apart on each side of rectangle just to edge of filling. T o give braided appearance, fold strips of dough at an angle halfway across filling, alternating from side to side. Sprinkle braid with sesame seeds. Bake on middle oven rack with lower halogen lamps on “LO” for 10 to 12 minutes or until golden brown. Rotate pan halfway through baking time. Cut into slices. Serves 8.

For sauce, combine salsa and sour cream in small bowl. Serve with nuggets. Makes 2 to 2½ dozen.

Crab and Spinach Stuffed Mushrooms

1 (10-ounce) package frozen, chopped spinach, thawed and well drained 1 (8-ounce) package imitation crab meat, finely chopped 1 (5-ounce) container garlic and herb cheese ½ grated Parmesan cheese 2 tablespoons lemon juice 18 large mushroom caps (approximately 2½-inches in diameter) Grated Parmesan cheese

In medium bowl combine spinach, imitation crab, garlic and herb cheese, ½ cup Parmesan cheese and lemon juice. Stuff mushroom caps with 1 rounded tablespoon of spinach mixture. Sprinkle with additional Parmesan cheese. Place 9 mushrooms in 9x13-inch baking pan, Bake on middle oven rack with lower halogen lamps on “LO” 8 to 10 minutes or until heated through. Continue baking with upper halogen lamps on “HI” for 1½ to 2 minutes or until bubbly and cheese is golden. Repeat with remaining mushrooms. Makes 18.

Breads

Cranberry Orange Scones

2½ cups all-purpose flour ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt 3 tablespoons butter or margarine ¾ cup dried cranberries 2 teaspoons finely shredded orange peel 1 cup whipping cream 1 egg white, slightly beaten Granulated sugar

In medium mixing bowl combine flour, sugar , baking powder and salt. Cut in butter or margarine until crumbly . Stir in dried cranberries and orange peel. Add whipping cream, stirring just until moistened.

Almond Crusted Coffeecake

T opping: ¼ cup sugar 1 tablespoon flour 1 tablespoon milk 3 tablespoons butter or margarine ½ cup sliced almonds ½ teaspoon almond extract

Cake: ¼ cup butter or margarine

/3 cup butter or margarine

1 egg ½ teaspoon almond extract 1 cup all-purpose flour 1½ teaspoons baking powder ½ cup milk

For topping, in 2-cup glass measure blend together ¼ cup sugar and 1 tablespoon flour. Gradually blend in 1 tablespoon milk. Add butter. Heat in microwave on high for 45 seconds to 1 minute 15 seconds until thickened and bubbly. Stir halfway through cooking time. Stir in almonds and ½ teaspoon almond extract. Set aside.

For cake, combine flour and baking powder in small bowl; set aside. In medium mixer bowl cream ¼ cup butter or margarine and 2/3 cup sugar until fluffy . Beat in egg and ½ teaspoon almond extract. Add flour mixture to creamed mixture alternately with milk just until blended. Spread batter into 9-inch round baking pan. Bake on middle oven rack with lower halogen lamps on “LO” for 7 to 9 minutes or until top springs back when pressed lightly with finger. Rotate pan one quarter turn half way through baking time. Immediately spread topping evenly over warm cake. Continue baking on middle oven rack with upper halogen lamps on “HI” for 1 to 1½ minutes or until topping is bubbly and edges begin to brown. Serves 8.

Turn dough out onto a lightly floured surface. Knead dough by folding and pressing gently for 10 to 12 strokes. Pat or lightly roll dough into an 8-inch diameter circle. Cut dough into 12 wedges. Brush top of dough with beaten egg white; sprinkle with sugar.

Place scones in rows on insulated 12x14-inch baking sheet. Bake on middle oven rack with lower halogen lamps on “LO” for 8 to 9 minutes or until set. Rotate pan halfway through baking time. Continue baking on middle oven rack with upper halogen lamps on “HI” for 30 to 45 seconds or until tops are golden brown. Makes 12.

Caramel Pecan Rolls

¼ cup butter or margarine, melted ¼ cup brown sugar 2 tablespoons light corn syrup ¼ cup chopped pecans ¼ teaspoon cinnamon 1 (16-ounce) loaf frozen white bread dough, thawed 2 tablespoons butter or margarine, softened 3 tablespoons sugar 1 teaspoon cinnamon

In small bowl whisk together melted butter or margarine, brown sugar, corn syrup and cinnamon until well blended. Spread evenly into a greased 9½-inch deep dish pie plate. Sprinkle with pecans. Set aside.

Place dough onto a lightly floured surface. Roll into a 12x8-inch rectangle. Spread with softened butter or margarine. In small bowl combine sugar and l teaspoon cinnamon; sprinkle over rectangle. Tightly roll up rectangle, jelly-roll style, starting from one of the long sides. Pinch dough along seam to seal.

Cut roll into 12 pieces. Place into prepared pan. Cover and let rise in warm place until nearly double (about 1 hour).

Cheese and Jalapeno Cornbread

1 cup yellow cornmeal 1 cup all-purpose flour ¼ cup sugar 4 teaspoon baking powder ¼ teaspoon salt 1 cup milk 2 eggs ¼ cup cooking oil 1 cup (4-ounces) shredded Monterey Jack cheese with jalapenos

In medium bowl combine cornmeal flour, sugar , baking powder and salt. In small bowl combine oil, milk and eggs. Add liquid ingredients to dry ingredients, stirring just until moistened and smooth. Gently stir in cheese. Pour batter into greased 7x11-inch glass baking dish. Bake on middle oven rack with lower halogen lamps on “LO” for 8 to 9½ minutes or until top springs back when lightly pressed with finger. Rotate pan halfway through baking time. Continue baking on middle oven rack with upper halogen lamps on “HI” for 20 to 30 seconds or until top is golden brown. Serves 8 to 9.

Desserts

Uncover rolls. Bake on middle oven rack with lower halogen lamps on “LO” for 8 to 9½ minutes or until golden brown. Invert rolls onto a serving platter. Makes 12.

Parmesan Chive Bread

½ cup mayonnaise ¼ cup grated Parmesan cheese 1 tablespoon snipped chives 1 teaspoon Worcestershire sauce 1 clove garlic, minced 1 (8-ounce) loaf French bread ¼ cup butter or margarine, softened

In small bowl combine mayonnaise, Parmesan cheese, chives, Worcestershire sauce and garlic until well blended. Set aside.

Slice bread in half lengthwise. Spread butter or margarine evenly over each half. Place bread on an insulated 12x14inch baking sheet. Bake on middle oven rack with lower halogen lamps on “MED” for 6 to 7 minutes or until bread is heated through and slightly toasted. Spread mayonnaise mixture evenly over bread halves. Continue baking on middle oven rack with upper halogen lamps on “HI” for 1 to 1½ minutes or until top is bubbly and browned. Serves 6 to 8.

Cinnamon Apple Crumble

6 cups peeled and cored apple slices ½ cup sugar 1 tablespoon cornstarch ½ teaspoon cinnamon ½ cup apple juice or water

T opping: 1 cup all-purpose flour ¾ cup sugar 2 teaspoons baking powder ½ teaspoon cinnamon 1 egg, slightly beaten 3 tablespoons butter or margarine, melted V anilla ice cream

Place apples in an 1 1x7-inch glass baking dish. In small bowl combine ½ cup sugar, cornstarch and ½ teaspoon cinnamon. Whisk in apple juice or water. Pour over apple slices, stirring to coat. Set aside.

For topping, combine flour, ¾ cup sugar , baking powder and cinnamon. Add egg and butter or margarine, stirring to blend. (Mixture will be stiff.) Spread batter evenly over apples. Bake on middle oven rack with lower halogen lamps on “LO” for 13 to 15 minutes or until apples are tender. Rotate pan halfway through cooking time. Serve warm with vanilla ice cream. Serves 6 to 8.

Chocolate Mint Shortbread

½ cup powdered sugar ½ cup butter ½ teaspoon mint extract 1 cup all-purpose flour 3 tablespoons unsweetened cocoa ¼ cup miniature semi-sweet chocolate chips

Glaze: 3 tablespoons miniature semi-sweet chocolate chips ½ teaspoon shortening

In medium mixer bowl cream powdered sugar, butter and extract until fluffy . Add flour and cocoa, mixing just until combined. Stir in ¼ cup chocolate chips. Spread dough into a 9-inch round baking pan. Bake on middle oven rack with lower halogen lamps on “LO” for 5 to 6 minutes or until top appears dry and set. Rotate pan one quarter turn halfway through cooking time. Immediately cut shortbread into 12 wedges.

For glaze, combine 3 tablespoons chocolate chips and shortening in 1 cup glass measure. Heat in microwave oven on high for 30 to 60 seconds or until melted and smooth. Stir halfway through cooking time. Drizzle over shortbread. Makes 1 dozen.

Lemon Bars

Crust: 2 cups all-purpose flour

/3 cup powdered sugar

1 cup butter or margarine T opping:

2 cups sugar ¼ cup all-purpose flour 4 eggs, slightly beaten 6 tablespoons lemon juice 2 teaspoons finely shredded lemon peel Powdered sugar

For crust, combine flour and powdered sugar in medium bowl. Cut in butter or margarine until crumbly . Pat into 9x13-inch baking pan. Bake on middle oven rack with lower halogen lamps on “LO” for 5 to 6 minutes or until crust appears dry and set. Rotate pan halfway through baking time.

For topping, combine sugar and flour in medium bowl. Whisk in eggs, lemon juice and peel. Pour over warm crust. Continue baking on middle oven rack with lower halogen lamps on “LO” for 7½ to 9½ minutes or until set and edges begin to brown. Rotate pan halfway through baking time. Cool completely . Sprinkle top of bars with additional powdered sugar. Makes 2 dozen.

Chocolate Macaroon Bars

Crust: 1¼ cups all-purpose flour 1 cup sugar

/3 cup unsweetened cocoa

1 teaspoon baking powder ½ cup butter or margarine 2 eggs

Filling: 1 (7-ounce) package flaked coconut 1 (14-ounce) can sweetened condensed milk

T opping: 1 (12-ounce) package semi-sweet chocolate chips ½ cup peanut butter

In a medium mixing bowl combine flour, sugar , cocoa and baking powder. Cut in butter or margarine until crumbly . Add eggs; mix well. Spread in greased 9x13-inch pan. Bake on middle oven rack with lower halogen lamps on “LO” for 3½ to 4½ minutes or until crust is slightly set. Rotate pan halfway through baking time.

For filling, sprinkle warm crust with coconut; drizzle with sweetened condensed milk. Continue baking on middle oven rack with lower halogen lamps on “LO” for 6 to 7½ minutes or until bubbly and edges begin to brown. Rotate pan halfway through baking time.

For topping, combine chocolate chips and peanut butter in 1-quart glass measure. Heat in microwave oven on high for 1½ to 2½ minutes or until melted. Stir halfway through cooking time. Spread over coconut layer. Makes 2 dozen bars.

Mocha Chip Pecan Pie

¾ cup sugar ¼ cup cornstarch

/3 cup butter or margarine, melted

2 eggs, slightly beaten ¼ cup coffee flavored liqueur or strong coffee ½ cup semi-sweet chocolate chips ½ cup coarsely chopped pecans 1, 9-inch unbaked pie crust in glass pie plate ¾ cup whole pecans

In medium mixing bowl combine sugar and cornstarch. Whisk in butter or margarine, eggs and liqueur or coffee. Stir in chocolate chips and chopped pecans. Pour into unbaked pie crust. Arrange whole pecans decoratively on top of pie. Bake on middle oven rack with lower halogen lamps on “LO” for 10 to 12 minutes or until filling is set. Rotate pie one quarter turn halfway through baking time. Serves 8.

Eggs

Four Cheese and Bacon Quiche

1 (3-ounce ) package cream cheese with chives, softened 4 eggs ½ cup milk ¼ cup grated Parmesan cheese ¼ teaspoon pepper 1 cup (4-ounces) shredded Gouda cheese 1 cup (4-ounces) shredded cheddar cheese 6 slices bacon, cooked and crumbled 1, 9-inch unbaked pie crust

In a large bowl beat cream cheese until smooth. Add eggs one at time, beating well after each addition. Add milk, Parmesan cheese and pepper; mix well. Sprinkle Gouda cheese, cheddar cheese and bacon over bottom of pie crust. Toss lightly to mix. Pour egg mixture over cheeses and bacon. Bake on middle oven rack with lower halogen lamps on “LO” for 11 ½ to 13 minutes or until egg mixture is set. Rotate quiche one quarter turn halfway through baking time. Serves 6.

Country Egg Bake

1 (24-ounce) package frozen shredded hash browns, thawed 2 cups diced ham (about 12 ounces) ½ cup chopped green bell peppers ½ cup chopped red bell peppers 1 cup (4-ounces) shredded cheddar cheese ¼ cup (1-ounce) grated Parmesan cheese 1 teaspoon instant minced onion 8 eggs 1 cup milk 1 tablespoon Dijon mustard ½ teaspoon basil leaves, crushed ¼ teaspoon garlic powder ¼ teaspoon hot pepper sauce

In a greased 9x13-inch baking pan layer hash browns, ham, peppers, cheeses and instant minced onion. Stir gently to mix. In a medium mixing bowl whisk together eggs, milk, mustard, basil, garlic powder and pepper sauce. Pour over potato mixture. Bake on middle oven rack with lower halogen lamps on “MED” for 14 to 15 minutes or until eggs are set. Rotate pan halfway through baking time. Let stand 10 minutes before serving. Serves

12.

Fiesta Omelet

4 eggs ¼ cup sliced black olives ¼ cup canned, diced green chilies

/8 teaspoon salt

½ cup finely shredded cheddar and Monterey Jack cheeses with jalapeno peppers salsa sour cream

In a small bowl beat eggs. Add olives, chilies, hot pepper sauce and salt. Pour mixture into a dark, non-stick 9inch round baking pan. Bake on middle oven rack with lower halogen lamps on “HI” for 1½ minutes. Continue baking with upper halogen lamps on "HI" for 30 to 60 seconds or until omelet is set. Immediately sprinkle cheese on ½ of the omelet; fold in half. Transfer to plate, topping with salsa and sour cream to taste. Serves 2.

Baked Praline French Toast

6 1-inch thick slices white bread 6 eggs 2 cups light cream or milk 1 teaspoon vanilla 1 teaspoon cinnamon ½ teaspoon nutmeg

T opping: 1 cup brown sugar ½ cup butter or margarine, softened ½ chopped pecans

Arrange bread in greased 9x13-inch baking pan. In medium bowl beat together eggs, light cream or milk, vanilla, cinnamon and nutmeg; mix well. Pour egg mixture over bread slices, cover and refrigerate overnight.

For topping, cream together brown sugar and butter or margarine. Stir in pecans. Spread mixture evenly over refrigerated bread. Bake on middle oven rack with lower halogen lamps on “MED” for 10 to 12 minutes or until bread begins to puff and topping is bubbly and golden. Rotate pan one half turn halfway through cooking time. Serves 6.

*Note: May be prepared ahead and refrigerated overnight. 1 to 2 additional minutes may need to be added to the baking time.

Creamy Tomato and Chive Scrambled Eggs

12 eggs ½ cup milk 2 tablespoons snipped chives ¼ teaspoon salt ¼ teaspoon pepper 1 (3-ounce) package cream cheese, cubed 1 medium tomato, chopped (about 1 cup)

In large bowl whisk together eggs and milk until light. Stir in chives, salt and pepper. Pour egg mixture into a greased 9½ -inch deep dish pie plate. Cook on middle oven rack with lower halogen lamps on “HI” for 4 minutes. Stir. Continue cooking eggs with upper halogen lamps on “HI” for 1 minute. Stir in cream cheese and tomatoes. Cook with upper halogen lamps on “HI” for 30 to 60 seconds or until eggs are set and cheese begins to melt. Serves 6.

Fish

Steamed Fish and Vegetables

1 pound orange roughy, cut into serving pieces 2 teaspoons parsley flakes 1 teaspoon lemon and pepper seasoning 1 teaspoon dill weed 4 cups any combination julienne vegetables (carrots, celery , any color bell pepper , zucchini, summer squash, etc.) ¼ cup lemon juice

Place fish in greased 7x11-inch glass baking dish. In small bowl combine parsley flakes, lemon and pepper

seasoning and dill weed. Sprinkle half of the mixture evenly over fish. Spread vegetables evenly over fish. Sprinkle with remaining herb mixture. Drizzle lemon juice over all. Cover dish with foil. Cook on middle oven rack with lower halogen lamps on “HI” 8 to 10 minutes or until fish flakes easily with a fork. Serves 4.

Baked Lemon Cod

1 pound cod fillets (or other fish) ½ cup seasoned dry bread crumbs 2 tablespoons butter or margarine, melted 2 teaspoons parsley flakes l teaspoon finely shredded lemon peel ½ teaspoon dill weed ¼ teaspoon garlic powder

Grilled Lemon Pepper Salmon

4 ( 7 to 8-ounce) salmon fillets, 3/4 to 1-inch thick ½ cup lemon juice 1/4 cup olive oil 2 cloves garlic, minced 1 tablespoon finely shredded lemon peel 1 teaspoon parsley flakes 1 teaspoon dried thyme leaves, crushed ½ teaspoon pepper ½ teaspoon salt

Place salmon in a gallon-size resealable plastic bag. In small bowl combine all remaining ingredients. Pour

over salmon. Seal bag and marinate at least 4 hours or overnight. Discard marinade.

Place salmon, skin side down, on grill. Cook on middle oven rack with lower halogen lamps on “HI” for 6 minutes. Continue cooking with upper halogen lamps on “HI” for 3½ to 4½ minutes or until fish flakes easily with a fork. Serves 4.

Lime Tarragon Shrimp Kabobs

1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 2 tablespoons butter or margarine, melted 2 tablespoons lime juice 1 teaspoon dried tarragon leaves, crushed 1 teaspoon finely shredded lime peel 2 cloves garlic, minced

Place shrimp in gallon-size resealable bag. In small bowl combine all remaining ingredients; pour

over shrimp. Seal bag and refrigerate 4 to 6 hours. (Mixture will thicken.) Discard marinade.

Divide shrimp evenly among 4 (10-inch) wooden skewers. Place skewers on grill. Cook on middle oven rack with lower halogen lamps on “HI” for 3 minutes. Continue cooking with upper halogen lamps on “HI” for 2 to 3 minutes or until shrimp is done. Serves 4.

Cut fish into serving size pieces. Place in a greased 8x8x2-inch baking dish.

Thoroughly combine remaining ingredients in small bowl; sprinkle over fish. Cook on middle oven rack with lower halogen lamps on “MED” for 6½ to 7½ minutes or until fish flakes easily with a fork. Serves 4.

Baked Salmon Cups

1 (14.75-ounce) can pink salmon, drained, skin and bones removed ½ cup seasoned dry bread crumbs ½ cup milk

/3 cup finely chopped onion

1 egg, slightly beaten 2 teaspoons finely shredded lemon peel 1 teaspoon parsley flakes ½ teaspoon rosemary , crushed ¼ teaspoon garlic powder ¼ teaspoon pepper Prepared lemon and herb or regular tartar sauce

Ham Balls

Sauce: 1 (10 3/4-ounce) can tomato soup ½ cup vinegar 1 cup brown sugar 1 tablespoon dry mustard

Ham Balls: 1 pound ground, precooked ham 1 pound lean ground pork 1 cup graham cracker crumbs 2 eggs

/3 cup milk

In medium bowl thoroughly combine all ingredients except tartar sauce. Evenly divide mixture among 6 greased muffin cups (about 1/3 cup each). Cook on middle oven rack with lower halogen lamps on “MED” for 12 to 13 minutes or until cups are set and edges begin to brown. Serve with lemon and herb tartar sauce. Serves 6.

Meat

Fajitas

1 pound pork tenderloin cut into bite-size strips ½ cup lime juice 2 to 3 cloves garlic, minced 1 teaspoon leaf oregano, crushed 1 teaspoon ground cumin ¼ teaspoon crushed red pepper ¼ teaspoon salt 1 small onion, thinly sliced 1 small red pepper, cut into strips 1 small green pepper, cut into strips 8 (7-inch) flour tortillas Salsa Shredded cheese Sour cream

In a gallon-size resealable plastic bag combine pork, lime juice, garlic, oregano, cumin, pepper and salt. Seal bag; shake to mix. Marinate in refrigerator 4 hours or overnight. Drain.

Place drained pork, onion, red pepper and green pepper in greased dark, nonstick 7x1 1-inch pan. Cook on middle oven rack with upper halogen lamps on “HI” for 3 minutes. Stir. Continue cooking with upper halogen lamps on “HI” for 2½ to 3½ minutes or until pork is thoroughly cooked and no longer pink.

For sauce, combine all sauce ingredients in small bowl. Set aside.

For ham balls, combine all ham ball ingredients, mixing thoroughly. Form into balls using a rounded tablespoon for each ham ball. Place ham balls in 9x13-inch baking pan. Cook on middle oven rack with lower halogen lamps on “HI” for 5 minutes. Continue cooking with upper halogen lamps on “HI” for 3 to 4 minutes or until ham balls are done. Drain. Pour sauce over ham balls. Continue cooking with lower halogen lamps on “MED” for 5 to 6 minutes or until sauce is heated through and bubbly. Serves 6 to 8.

Grilled Ham Steak

¼ cup cranberry orange or crushed berry cranberry sauce* ¼ cup apricot preserves 1 (1 to 1¼-pounds) fully cooked ham steak cut ½ to ¾inch thick

In a small bowl blend together cranberry sauce and apricot preserves.

Place ham steak on cooking grill. Spread cranberry mixture on ham steak. Cook on middle oven rack with lower halogen lamps on “HI” for 4 minutes. Continue cooking with upper halogen lamps on “HI” for 2 to 3 minutes or until heated through and glaze is bubbly . Serves 4 to 5.

*Note: If cranberry orange sauce is unavailable, add ½ teaspoon of finely shredded orange peel to the crushed berry cranberry sauce.

Place pork and vegetables on tortillas. T op with salsa, cheese and sour cream as desired; roll up and serve immediately . Serves 4.

Peppery London Broil

1 (1 to 1¼-pound) beef flank steak 1 clove garlic, minced ½ teaspoon seasoned salt ½ teaspoon ground coriander ¼ teaspoon crushed red pepper 3 tablespoons Worcestershire sauce

With a meat fork, poke holes in both sides of meat. Make a paste with garlic, seasoned salt, coriander and crushed red pepper; rub over both sides of meat. Place steak in a gallon-size resealable plastic bag. Add Worcestershire sauce and close bag. Refrigerate for at least 4 hours or overnight, turning occasionally . Remove meat; discard marinade. Place on grill. Cook on middle rack with lower halogen lamps on “HI” or 5 minutes. Continue cooking with upper halogen lamps on “HI” or 3 to 5 minutes or until desired doneness. Serves 4 to 5.

Salisbury Steak

1 pound lean ground beef 1 egg, slightly beaten

/3 cup finely chopped onion

/3 cup finely chopped green pepper

¼ cup seasoned dry bread crumbs 1 tablespoon prepared horseradish 1 clove garlic, minced ¼ teaspoon salt ¼ teaspoon pepper 1 (12-ounce) jar beef gravy 1½ cups sliced fresh mushrooms

Poultry

Orange Teriakyi Chicken

½ cup orange marmalade ¼ cup teriakyi sauce 2 teaspoons cornstarch ½ teaspoon dry mustard ¼ teaspoon ground ginger 4 teaspoons olive oil Fresh ground black pepper

In small saucepan blend together marmalade, teriakyi sauce, cornstarch, mustard and ginger. Heat over medium heat until thickened and bubbly , stirring constantly. Set aside.

Brush both sides of breasts with olive oil. Sprinkle with pepper. Place chicken in greased 8x8x2-inch baking dish. Cook on middle oven rack with lower halogen lamps on “HI” for 4 minutes. Continue cooking with upper halogen lamps on “HI” for 3 minutes. Pour sauce over chicken. Cook with upper halogen lamps on "HI" for 45 seconds to l minute 15 seconds or until heated through and bubbly. Serve with rice. Serves 4.

Oriental Turkey Salad

Sauce: 1 (10½-ounce) can cream of chicken soup

/3 cup mayonnaise

1 tablespoon lemon juice 1 tablespoon soy sauce 1½ teaspoons curry powder

In a medium bowl combine ground beef, egg, onion, green pepper, bread crumbs, horseradish, garlic, salt and pepper. Mix thoroughly; shape into four patties. Place in 9x9x2-inch glass baking dish. Cook on middle oven rack with lower halogen lamps on “HI” for 4 minutes. Continue cooking with upper halogen lamps on “HI” for 3 minutes. Drain.

In small bowl combine gravy and mushrooms. Pour over patties. Cover top of dish with foil. Cook with lower halogen lamps on “MED” for 5 to 6 minutes or until heated through and bubbly . Serves 4.

Salad: 2½ cups cooked and cubed turkey 1 (15 to 16-ounce) can pineapple tidbits, drained 1 cup chopped celery 1 cup seedless green grapes, halved 1 (8-ounce) can sliced water chestnuts, drained 1/4 cup sliced green onions 1 (2-ounce) jar pimento, drained

/3 cup sliced almonds

For sauce, combine soup, mayonnaise, lemon juice, soy sauce and curry powder in medium mixing bowl. Set aside.

For salad, combine turkey, pineapple, celery, grapes, water chestnuts, onions and pimento in large bowl. Pour sauce over turkey mixture, stirring until thoroughly combined. Pour salad into greased 7x1 1-inch baking dish. Sprinkle with almonds. Bake on middle oven rack with lower halogen lamps on “MED” for 8½ to 10 minutes or until mixture is heated through and bubbly . Serves 6.

Chicken Parmesan

½ cup Italian seasoned dry bread crumbs

/3 cup grated Parmesan cheese

2 eggs, slightly beaten 6 boneless, skinless chicken breast halves (about 1 1/2 1bs.) 1 (14-ounce) jar spaghetti sauce 1½ cups (6-ounces) finely shredded 6 blend Italian cheese or mozzarella cheese

In a gallon-size resealable plastic bag combine bread crumbs and Parmesan cheese. Place eggs in a 9-inch pie plate. Dip chicken in egg then in crumb mixture, shaking bag to coat. Place chicken in greased 9x13-inch pan. Cook on middle oven rack with lower halogen lamps on "HI" for 4½ minutes. Continue cooking with upper halogen lamps on "HI" for 3 to 4 minutes or until chicken is done. Pour spaghetti sauce over chicken; sprinkle with cheese. Continue cooking with lower halogen lamps on "MED" for 4 to 5 minutes or until sauce is heated through and cheese is melted. Serves 6.

Chicken Almond Stir Fry

1 (2.25-ounce) package whole almonds (1/3 cup) 1 pound boneless, skinless chicken breast cut into bite-size strips 1 cup sugar snap pea pods 1 cup sliced yellow squash or zucchini 1 cup julienne carrots ½ cup red pepper chunks ½ cup sliced green onions 1 cup prepared stir fry sauce Hot cooked rice

Sandwiches

Grilled Chicken Sandwiches

4 boneless, skinless chicken breast halves 4 teaspoons olive oil 2 cloves garlic, minced Salt and pepper 4 Kaiser rolls, split ¼ cup prepared dill or ranch dip Spinach leaves 4 tomato slices

In small bowl combine olive oil and garlic. Spread on each side of breast halves. Season with salt and pepper to taste. Place chicken on grill. Cook on middle oven rack with lower halogen lamps on "HI" for 4 minutes. Continue cooking with upper halogen lamps on "HI" for 3 to 4 minutes or until chicken is fork tender and juices run clear.

Spread 1 tablespoon dill dip on each roll. On bottom half of each roll, layer spinach leaves, tomato slice and chicken breast; replace top half of roll. Serves 4.

Italian Meatball Subs

1 pound bulk Italian sausage ¼ cup Italian seasoned dry bread crumbs 1 egg, slightly beaten 2 tablespoons grated Parmesan cheese 2 teaspoons instant minced onion 1 (14-ounce) jar pizza sauce 4 hoagie buns, split 1 cup (4-ounces) shredded mozzarella cheese

Place almonds in greased 7x1 1-inch dark, nonstick baking pan. Cook on middle oven rack with upper halogen lamps on "HI" for 1 minute. Stir. Continue cooking with upper halogen lamps on "HI" for 30 to 45 seconds or until almonds are toasted. Remove almonds from pan and set aside.

Add chicken to pan. Cook on middle oven rack with upper halogen lamps on "HI" for 2 minutes. Stir. Continue cooking with upper halogen lamps on "HI" for 30 seconds. Add vegetables. Continue cooking with upper halogen lamps on "HI" for 2 minutes. Stir. Continue cooking with upper halogen lamps on "HI" for 1 minute more. Add stir fry sauce, stirring until well blended. Cook with upper halogen lamps on "HI" for 30 to 60 seconds or until sauce is heated through. Serve stir fry over cooked rice. Sprinkle with toasted almonds. Serves 4.

In medium bowl combine sausage, bread crumbs, egg, Parmesan cheese and minced onion; mix well. Shape into 16 (1½-inch) meatballs. Place meatballs in 9-inch round baking pan. Cook on middle oven rack with lower halogen lamps on "HI" for 5 minutes. Continue cooking with upper halogen lamps on "HI" for 3 to 4 minutes or until meatballs are done.

Transfer meatballs to a 1-quart glass casserole. Add pizza sauce, stirring to coat meatballs with sauce. Cover casserole with lid or aluminum foil. Cook on middle oven rack with lower halogen lamps on "MED" for 4 to 5 minutes or until sauce is heated through and bubbly .

Place 4 meatballs in each hoagie bun; spoon sauce over meatballs. Sprinkle with cheese. Serves 4.

Mexican Pork Burgers

1 pound lean ground pork ¼ cup finely chopped onion ¼ cup salsa 1 teaspoon Mexican seasoning ¼ teaspoon pepper ½ (2-ounces) finely shredded cheddar and Monterey Jack cheeses with jalapeno peppers 4 hamburger buns, split lettuce leaves salsa sour cream

Toasted Tuna Salad Sandwiches

1 (3-ounce) package cream cheese with chives 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 teaspoon dill weed

/8 teaspoon pepper

1 (6-ounce) can tuna, drained ½ cup shredded carrots ¼ cup chopped celery ¼ cup chopped red bell pepper ¼ cup butter or margarine, softened 8 slices bread

In a medium bowl combine pork, onion, 1/4 cup salsa, Mexican seasoning and pepper; mix well. Shape meat mixture into 4 patties. Place patties on grill. Cook on middle oven rack with lower halogen lamps on “HI” for 6 minutes. Continue cooking with upper halogen lamps on “HI” for 3 to 4 minutes or until pork is thoroughly cooked. Immediately sprinkle cheese evenly over burgers.

Place lettuce leaves and burgers on bun bottoms. T op sandwiches with salsa and sour cream as desired. Replace top half of bun. Serves 4.

Zesty Sloppy Joes

1 pound lean ground beef ½ cup catsup 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce 1 tablespoon vinegar 1 tablespoon prepared yellow mustard 2 teaspoons instant minced onion 1 teaspoon chili powder ½ teaspoon salt ¼ teaspoon pepper 6 hamburger buns

In a medium mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill weed and pepper until smooth. Add the tuna, carrots, celery and red pepper; mix well.

Spread 1½ teaspoons softened butter over each slice of bread. Place 4 slices of bread, buttered side down, on a 12-inch round dark, nonstick pan. Evenly divide ½ of the tuna mixture on 2 of the bread slices on the pan. Cook on middle rack of the oven with lower halogen lamps on “HI” for 1 minute 15 seconds. Continue cooking with upper halogen lamps on “HI” for 1 minute to 1 minute 15 seconds or until tuna is heated through. Place empty toasted slice of bread atop hot tuna mixture. Repeat with remaining slices of bread and tuna mixture.* Serves 4.

*Note: Cooking times may need to be cut back slightly with the remaining 2 sandwiches.

Place ground beef in 1-quart glass casserole dish. Cook on middle oven rack with lower halogen lamps on “HI” for 4 minutes. Stir. Continue cooking with upper halogen lamps on “HI” for 1½ to 2 minutes or until done. Drain.

Add remaining ingredients except buns, stirring until thoroughly blended. Cover casserole dish with lid or aluminum foil. Cook on lower oven rack with lower halogen lamps on “MED” for 3 to 4 minutes or until heated through and bubbly . Serve on buns. Serves 6.

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Part No. 12153405 Printed in U.S.A.

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 1997 Amana

Amana, Iowa 52204

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Amana AOWS2030E, AOWS2030SS, AOWS2030WW Use & Care Guide

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