Page 1
INSTRUCTIONS
FOR PROPER USE AND CARE
Quick-n-Easy
www.deni.com
®
IMPORTANT
Please keep these instructions
and your original packaging.
Model #10400
Convection Oven
Page 2
®
1
INDEX
Important Safeguards. . . . . . . . . . . . . . . . . . . . . . . 2
Features & Functions . . . . . . . . . . . . . . . . . . . . . . . 3
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
How to Operate . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Cleaning Your Oven . . . . . . . . . . . . . . . . . . . . . . . 5
Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . 5-6
Quick Reference Guide . . . . . . . . . . . . . . . . . . . . 7-9
Recipes
Artichoke Dip . . . . . . . . . . . . . . . . . . . . . . . . 10
Baby Rosemary Potatoes . . . . . . . . . . . . . . . . 10
Basic Italian Bread . . . . . . . . . . . . . . . . . . . . 11
BBQ Spareribs . . . . . . . . . . . . . . . . . . . . . . . 12
Grilled Fillet Mignon . . . . . . . . . . . . . . . . . . . 12
Grilled Eggplant/Zucchini . . . . . . . . . . . . . . . 13
Grilled Tuna Steaks . . . . . . . . . . . . . . . . . . . . 13
Roast Chicken . . . . . . . . . . . . . . . . . . . . . . . 14
Roast Pork Chinese Style . . . . . . . . . . . . . . . . 15
Roasted Vegetables. . . . . . . . . . . . . . . . . . . . 16
Spicy Wings. . . . . . . . . . . . . . . . . . . . . . . . . 16
Sweet and Sour Chicken Kabobs . . . . . . . . . 17
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Page 3
2
Convection Oven
n Be certain convection oven is off before insetting or removing plug
from wall outlet.
n A fire may occur if the convection oven is covered or touching
flammable material, including curtains, draperies, walls and the like,
when in operation.
n There may be a slight burning odor when using oven for the first time.
Before first use, allow oven to to run for a few minutes in order to
burn any excessive lubricants which were used during the
manufacturing process.
n To protect against electrical shock, do not immerse cord, plug, or
motor housing in water or any other liquid.
n To reduce the hazards of potential shock, the oven has a polarized
plug (one blade is wider than the other), which will fit only one way
in a polarized outlet. If the plug does not fit, contact a qualified
electrician for assistance. Do not attempt to defeat this safety feature.
n Do not clean with metal scrubbing pads. Pieces can break off the pad
and short-circuit electrical parts, creating a possibility of electrical
shock and damage to the unit.
n Do not pull cord when disconnecting the unit, as damage to the cord
may result.
n An extension cord should not be used with the convection oven.
n This oven is for indoor, household use only.
n This oven should not be used for other than its intended use.
n WARNING: Glass surfaces of the oven get very hot while in use.
Do not touch any glass part of the oven until it has had a chance
to cool.
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions should always be
observed, including the following:
n Read all of the instructions before using and save for future use.
n Place the oven securely in the center of the counter or work space.
n Close adult supervision must be provided when this appliance is used
by or near children.
n Using attachments not recommended or sold by Keystone Manufacturing
Co., Inc. may be hazardous.
n Do not operate with a damaged cord or plug, after the appliance
malfunctions or has been damaged in any manner.
n Always unplug after use and before cleaning. Allow unit to cool before
removing parts and before cleaning.
n Always turn the oven off before removing glass bowl.
n Do not let cord hang over the edge of a table or counter or touch hot
surfaces.
n Do not place lid directly on countertop.
n Do not place on or near a hot gas or electric burner or in a heated
oven.
n Always pull handle up to “OFF” position before unplugging the unit.
n Operate the oven on a heat resistant surface, not on wood or a table
cloth. It is important that there is a heat resistant surface beneath this
unit.
n Secure the lid on the oven before turning on the power.
n Do not submerge the lid in water.
n Extreme caution must be used when moving an appliance containing hot
oil or other hot liquids. Use extreme caution when disposing of hot
grease.
SAVE THESE INSTRUCTIONS
Page 4
®
3
Base with
Handles
Thermostat Dial
Glass Bowl
Upper
Wire Rack
Power/Safety Handle
Timer Dial
Power/Heat
Indicator Lights
Lower Wire Rack
FEATURES AND FUNCTIONS
Halogen
heating element
n Power/Safety Handle—power is ON when handle is in the
down position, power is OFF when handle is lifted.
n Glass bowl is heat proof and scratch resistant. The glass allows
for the observation of food as it cooks. The bowl is easily
removed for clean-up.
n The lower rack sits at bottom and allows for air to circulate
around the food, add the elevated rack to add dual level
cooking.
n Base with handles—protects counters from heat and allows
easy carrying.
n The thermostat is used to set the oven to the desired
temperature.
n The timer is used to set the cooking time.
n Power and heat indicator lights—let you know when the oven
has reached the set temperature.
n The halogen heating element allows hot air to circulate around
food without having to turn it.
n Includes tongs for turning food.
n Large 10.4 qt. capacity holds whole roasts.
n Efficient in speeding up cooking time and minimizing power
needed.
n Healthier cooking option, no cooking oil or grease is necessary.
n Foods never dry out, moisture is sealed in.
n Use to: roast, steam, broil, grill, toast, bake, BBQ, reheat, and
defrost!
Tongs
Page 5
4
Convection Oven
BEFORE FIRST USE
1. Remove all packing materials and literature from inside
the oven.
2. Wash the glass bowl with a damp sponge.
3. Place the glass bowl on the base.
4. Secure the lid on the oven. Push the handle down in the
ON position.
5. Set the timer for 6 minutes.
6. Set thermostat to 475°F and turn oven ON.
(Note: handle must be pushed to the horizontal position
to turn oven ON. When the handle is in the vertical
position, the oven is OFF.)
7. After the timer has shut off, allow to cool for 5 minutes.
8. Rinse the glass bowl with warm soapy water.
Note: While preparing your oven for the first time, the oven
will give off a slight burning odor. The oven is actually
burning off excess lubricants found in the oven’s heating
elements and will not harm the oven.
HOW TO OPERATE
1. Prepare your food. While cooking, the surface of the
oven will become considerably hot, be sure to place the
oven on a heat proof counter and use potholders.
2. Place lower rack in glass bowl and place food directly
on rack. If necessary, place upper rack in bowl and
place food with space between them.
3. Place lid on the bowl.
4. Plug cord into wall outlet.
5. Push the safety handle down to the “ON” position.
Note: Use the lower rack for all recipes unless otherwise
noted.
6. Set temperature dial to desired temperature. The green
light will illuminate.
7.
Set timer dial to desired time. The red light will
illuminate.
8. When the desired temperature is reached, the green
light will shut off.
9. The convection oven will shut off automatically when
time expires and a bell will sound when cooking time is
reached.
10. Lift the handle on the lid up.
Page 6
®
5
CLEANING
Note: Never immerse the lid in any liquid.
1. Unplug oven and let cool.
2. Using a damp dishcloth, wipe the unit with warm
soapy water. Wipe lid and fan housing with a damp
sponge or dishcloth with mild soapy water.
3. Clean metal parts, wire racks, and glass bowl with a
sponge or dishcloth with mild dish detergent then wipe
clean. If scrubbing is necessary, use a nylon or polyester
mesh pad. The glass bowl and wire racks may be
placed in the dishwasher.
However, do not wash the lid in the dishwasher. Remove
the glass bowl from its stand before placing in the
dishwasher. Remember:
1. Unplug unit before cleaning.
2. Let the oven cool before washing.
3. Never immerse the lid in water.
4. Do not clean with steel wool pads or abrasive
materials.
Self-Cleaning Bowl:
1. Fill the glass bowl with 1” of hot water.
2. Add three tablespoons of mild dishwashing detergent.
3. Place glass bowl on base and lid on glass bowl.
4. Plug in.
5. Set heat control to wash and timer for 10 minutes.
(The hot air circulation creates the turbo action that
helps release stubborn residue from the bowl.)
6. After cleaning, rinse in warm water to remove soap
residue.
COOKING TIPS
n Whenever possible, place food directly on wire rack.
Cooking on a wire rack allows the hot air to circulate
freely around the food, cooking it quickly and evenly
without turning.
n Cook a complete meal all at once. Using two racks
makes cooking a meal convenient. Keep in mind that
foods of different weights may take different amounts
of time to cook. Place the food that takes the longest
amount of time to cook on the bottom rack. Later or
during the cooking process, place the other food on
the top rack. Make time and temperature adjustments
as necessary.
Page 7
6
Convection Oven
n When placing several pieces of food on the wire rack,
be sure to leave at least 1/2”between the food and the
side of the glass bowl. This space allows the air to flow
freely through the oven.
n Avoid stacking food on top of each other. The hot air
must circulate freely in order to cook the food properly.
n After the food is cooked, turn the thermostat down to
between thaw and 250°F while the fan is running. Your
food will stay hot and crispy.
n For easy clean-up, spray with a cooking spray before
cooking (glass bowl, racks and pans). Grease and
residue will wipe off easily.
n Adapt your recipes to cook in the convection oven. As a
rule of thumb, temperatures will remain the same but
cooking times will be less.
n Use the cooking times in this manual as a general
guide. When cooking meat products you may have to
adjust your cooking time slightly depending on the
weight of the meat. When working with the oven for the
first time, we suggest using a meat thermometer. Watch
the cooking process through the glass bowl. Soon you
will be able to adapt your favorite recipes successfully.
n For optimum cooking, preheat your oven at 475° for 6
minutes prior to cooking.
n Cooking time in this manual will vary depending on
the volume, weight and mass of food or the desired
crispness.
When using the Deni Convection Oven, consult with your
doctor before use if you have any special dietary needs.
Also, Deni recommends that all foods, especially meats, be
cooked in the Deni Convection Oven to a temperature of
at least 160°F.
Page 8
®
7
QUICK REFERENCE GUIDE
Remember to preheat oven to 475°F for 6 minutes before following recipe cooking temperatures.
ITEMS COOKING TIME TEMPERATURE COOKING AND SERVING TIPS
MEATS AND FISH
Beef rib roast
boneless
25-30 minutes per lb. 350°F Lower rack
with bone 20-25 minutes per lb. 350°F Lower rack
Meat loaf (2 lb.) 50-60 minutes 450°F Lower rack
Hamburgers 10 minutes (rare) 450°F Upper rack
4 burgers 12 minutes (medium)
1
/4 lb. each 14 minutes (well done)
Hot dogs 4 minutes 475°F Upper rack
Rib eye or strip steak 8 minutes (rare) 475°F Lower rack
10 minutes (medium)
12 minutes (well done)
Grilled shrimp 6-8 minutes 475°F Upper rack
Lobster tails 12 minutes 475°F Split and discard undershell, Upper rack
Pork loin roast 23 minutes per lb. 350°F Lower rack
Pork chops (
1
/2” thick) 8-10 minutes 475°F Upper rack
Page 9
8
Convection Oven
QUICK REFERENCE GUIDE
Remember to preheat oven to 475°F for 6 minutes before following recipe cooking temperatures.
ITEMS COOKING TIME TEMPERATURE COOKING AND SERVING TIPS
Sausage patties (1 lb.) 10 minutes 400°F Upper rack
Leg of lamb
Rare -20 minutes per pound 400°F Lower rack
Medium - 25 minutes per pound Cook at 240° for first 20 minutes
Well - 30 minutes per pound
Breaded fish (frozen) 5-7 minutes less than package directs 400°F Upper rack
Bacon (1 pound) 10 minutes 350°F Use either rack, both if needed
POULTRY
Chicken (3
1
/2 lb.) Lower rack, brush with sauce if desired
quartered 25 minutes 450°F in last 10 minutes
halved 35 minutes 450°F
whole 45 minutes 450°F
Chicken breast (boneless) 10 minutes 450°F Both racks
Chicken breast (with bones) 10 minutes 450°F
Turkey (unstuffed) 20 minutes per pound 400°F Lower rack
Turkey breast (half, 3 lbs.) 45-60 minutes 400°F Lower rack
Cornish hens 20 minutes per pound 400°F Lower rack
Page 10
®
9
QUICK REFERENCE GUIDE
Remember to preheat oven to 475°F for 6 minutes before following recipe cooking temperatures.
ITEMS COOKING TIME TEMPERATURE COOKING AND SERVING TIPS
BREADS AND CONVENIENCE FOODS
Bread 30 minutes 400°F Use 9” loaf pan, Lower rack
M
uffins 10 minutes 400°F Place in a 6-muffin tin with liners, Lower rack
Biscuits 9 minutes 450°F Use 9” non-stick pan, Lower rack
Dinner rolls 15 minutes 350°F Lower rack
Tacos (frozen) 6-7 minutes 450°F Lower rack, spray rack with non-stick spray
Brownies 20 minutes 350°F Lower rack
VEGETABLES
Baked potato (6-8 oz.) 35-45 minutes 400°F Lower rack, spray rack with non-stick spray
C
orn on the cob 20 minutes 400°F Lower rack, remove silk and coat in water
French fries 10 minutes or until crisp 450°F Upper rack, spray rack with non-stick spray
spray fries lightly with oil to make brown and crisp
Page 11
10
Convection Oven
Baby Rosemary Potatoes
Yield: 6 servings
Cooking T
ime: 40 minutes
Ingredients:
2 lbs. baby potatoes, washed
2 tbs.butter or margarine
2 tbs. vegetable oil
1 tsp. grated orange peel
2 cloves garlic, minced
Salt and pepper to taste
2 tsp. chopped fresh rosemary or
1
/2 tsp. dry rosemary
Method:
1. Place glass bowl on base, wire rack in glass bowl and
lid on bowl. Preheat oven to 475°F for 6 minutes.
2. Heat butter and oil in saucepan with orange peel, garlic,
salt, pepper and rosemary. Add potatoes and toss.
3. Place potatoes on rack.
4. Reduce heat to 350°F. Roast for 40 minutes.
Tip: For large potatoes, halve or quarter before roasting.
RECIPES
Artichoke Dip
Yield: 6-10 servings
Cooking T
ime: 15 minutes
Ingredients:
11/4 cup artichoke hearts
1 cup mayonnaise
1 cup shredded parmesan
1 cup shredded cheddar cheese
1
/2 cup diced green chilies
Method:
1. Chop the artichokes in a mixing bowl. Add mayonnaise,
parmesan cheese and green chilies. Mix well.
2. Butter a quiche or pie pan. Spread mixture in bottom.
Top with shredded cheddar cheese.
3. Place glass bowl on base, wire rack in glass bowl and
lid on bowl. Preheat oven to 475°F for 6 minutes.
4. Place pan on lower rack. Place lid on glass bowl.
5. Set temperature to 325°F, timer for 15 minutes.
6. Bake for 10-15 minutes or until cheese is melted and
mixture is bubbly.
7. Serve hot with tortilla chips or toasted bread. This dish
can be made ahead and stored in the refrigerator.
Page 12
®
11
Basic Italian Bread
Yield: 1 16 oz. loaf
Cooking T
ime: 30 minutes
Ingredients:
6 oz. warm water
2 tsp. sugar
1 tbs. dry active yeast
2
1
/2 cups bread flour + 1 tsp. salt
Egg wash (1 egg yolk +
1
/2 cup water)
1 tbs. sesame seeds
Method:
1. Combine water, sugar and yeast in a mixing bowl.
Allow yeast to soften and begin fermenting.
2. Place flour/salt in a mixing bowl and add yeast
mixture. Mix on low speed with a dough hook until
flour is well incorporated. Increase to second speed to
knead dough until a smooth elastic ball is formed,
about 6 minutes. If dough appears too dry, add
additional water, or add flour if dough is too sticky.
This process can be done by hand or in a processor.
3. Place dough in a slightly oiled bowl, cover and keep in
a warm place to rise. Allow dough to double in bulk.
Punch the dough down. Roll and shape as desired.
Place in a loaf pan. Allow to rise again to about
double.
4. Place glass bowl on base, wire rack in glass bowl
and lid on bowl. Preheat oven to 475°F for 6 minutes.
5. With a sharp knife, make a slash on the loaf. Brush
with egg wash and sprinkle with sesame seeds.
6. Reduce heat to 400°F and set timer for 30 minutes.
Put loaf pan on wire rack and bake. Check bread
for doneness after 25 minutes.
Page 13
12
Convection Oven
BBQ Spareribs
Yield: 2 servings
Cooking T
ime: 30-40 minutes
Ingredients:
21/2 lbs. spareribs, trimmed
Marinade*:
2 tbs. white wine 1 tsp. garlic salt
Pepper to taste 2 tsp. soy sauce
1
/2 cup hoisin sauce
1 small onion peeled and finely chopped
2 cloves garlic, minced
Method:
1. Cut ribs into single rib pieces.
2. In a glass baking dish, combine marinade ingredients.
Add ribs. Cover and refrigerate at least 2 hours.
3. Place glass bowl on base, wire rack in glass bowl and
lid on bowl. Preheat oven to 475°F for 6 minutes.
4. Reduce heat to 400°F. Remove ribs from marinade
and place on wire rack.
5. Roast for 30-40 minutes or until well-browned and
tender.
* Easy preparation—substitute your favorite BBQ sauce.
Grilled Filet Mignon
Yield: 4 servings
Cooking Time: Rare 8-10 minutes
Medium 10-12 minutes
Well Done 12-14 minutes
Ingredients:
4 filet mignons, cut 1” thick (7-8 oz. each)
1 tbs. vegetable oil +
1
/2 tsp. minced garlic
Salt and pepper to taste
Method:
1. Place glass bowl on base, elevated wire rack in
glass bowl and lid on glass bowl. Preheat oven to
475°F for 6 minutes.
2. Brush filets with oil and garlic. Sprinkle with salt and
pepper. Set aside.
3. Reduce heat to 450°F. Place filets directly on wire
rack and grill for at least 8 minutes or until desired
doneness is reached.
Page 14
®
13
Grilled Tuna Steaks (Swordfish or Salmon)
Yield: 4 servings
Cooking T
ime: 8 minutes
I
ngredients:
4 -
1
/2” to3/4” to thick tuna steaks (6 oz. each)
Marinade:
1
/4 cup soy sauce
2 tbs. vegetable oil
2 tbs. fresh lemon juice
Salt and pepper to taste
6 green onions, sliced thin
Method:
1. Combine marinade ingredients in a shallow pan. Add
steaks and turn once to coat in marinade. Cover and
refrigerate for 30 minutes.
2. Place glass bowl on base, elevated wire rack in glass bowl
and lid on bowl. Preheat oven to 475°F for 6 minutes.
3. Reduce heat to 475°F. Place steaks directly on wire rack
and grill for at least 8 minutes or until desired doneness.
Note: Swordfish or salmon steaks can be substituted for tuna.
Grilled Eggplant or Zucchini
Yield: 6 servings
Cooking T
ime: 20 minutes
Ingredients:
1 cup olive oil
1 tbs. basil
1 tbs. minced oregano
1 tbs. parsley
1 tsp. salt
1
/2 tsp. black pepper
2 tbs. finely minced garlic
3 tbs. grated romano cheese
2 large zucchini
OR 2 small eggplant
Method:
1. Preheat oven to 475°F for 6 minutes.
2. Combine oil, herbs, garlic, salt and pepper. Slice
zucchini or eggplant into
1
/4” slices. Lightly brush
both sides with oil mixture.
3. Place wire rack in skillet. Place vegetable on rack.
Place lid on skillet. Set temperature to 475°F, timer for
20 minutes. Grill for 8-10 minutes.
4. Arrange grilled pieces on serving platter. Drizzle with
remaining oil. Sprinkle with cheese and additional
salt and pepper if desired.
Page 15
14
Convection Oven
Roast Chicken
Yield: 4 servings
Cooking time: about 1 hour 20 minutes (20min/lb.)
Ingredients:
1 chicken (approx. 31/2 to 4 pounds)
1 tbs. butter
3
/4 cup finely chopped celery
3
/4 cup finely chopped onion
3
/4 cup diced mushrooms
2 cups soft bread crumbs
Salt and pepper to taste
1 lb. chopped parsley
1
/2 tsp. dried thyme
1 egg
Method:
1. Remove any excess fat from chicken and discard.
Wash chicken under cold water, pat dry. Set chicken
aside.
2. Melt butter in skillet over medium-high heat. Add
onion, celery and saute until soft, about 1 minute.
Add mushrooms and saute one minute. Add bread
crumbs, salt, pepper, parsley, thyme and egg. Mix
thoroughly. Spoon bread crumb stuffing into the
chicken’s cavity. Rub skin with salt and pepper. Set
aside.
3. Place glass bowl on base, wire rack in glass bowl and
lid on bowl. Preheat oven to 475°F for 6 minutes.
4. Reduce heat to 400°F. Place chicken on wire rack and
cook for about 1 hour and 20 minutes. After about 1
hour of cooking time, if the chicken appears to be too
light in color and will need more browning, raise the
temperature to about 475°F for the remainder of the
cooking time or until desired browness is achieved. If
the chicken appears to be brown enough, lower the
temperature to 325°F for remainder of cooking time.
Page 16
®
15
Roast Pork, Chinese Style
Yield: 8 servings
Cooking T
ime:1 hour 10 minutes
Ingredients:
Boneless pork loin (approx. 3 lbs.)
Marinade:
1
/2 cup hoisin sauce
1
/4 cup sweet & sour sauce
1
/4 cup orange juice
2 cloves peeled, minced garlic
1 tsp. minced fresh ginger or
1
/2 tsp. of ground ginger
Sauce:
1 cup cold chicken broth
1 tsp. cornstarch, dissolved in 1 tbs. water
Method:
1. Trim access fat from roast.
2. Combine marinade ingredients in a large glass baking
dish. Add pork and turn to coat with marinade. Cover
and refrigerate at least 2 hours.
3. Place glass bowl on base, wire rack in glass bowl and
lid on glass bowl. Preheat oven to 475°F for 6 minutes.
4. Remove pork from marinade. Place pork directly on
wire rack. Turn to 375°F. Roast 1 hour and 10
minutes. When done, let pork rest out of oven 10
minutes before slicing.
5. Prepare the sauce about 30 minutes before the pork is
ready. Pour reserved marinade into saucepan, add broth
and cornstarch. Simmer for about 15 minutes. When
pork is ready, add juices from oven bowl to sauce.
Simmer another 2 minutes.
6. Slice pork into
1
/4” slices. Overlap slices on serving
platter. Spoon on warm sauce.
Page 17
16
Convection Oven
Roasted Vegetables
Yield: 4 servings
Cooking T
ime: 20 minutes
Ingredients:
1 lb. vegetables (i.e. sweet potatoes, eggplant, zucchini, yellow
squash, onions or green tomatoes)
3 tbs. vegetable oil
1
/2 tsp. minced garlic
Salt and pepper to taste
1 tbs. fresh chopped parsley
Method:
1. Wash and dry vegetables. Cut into 1/2” x 2” chunks.
2. Place glass bowl on base, elevated wire rack in bowl
and lid on bowl. Preheat oven to 475°F for 6 minutes.
3. In a pot with a lid, combine oil, garlic, salt and pepper.
Add vegetable slices and secure the lid. Toss vegetables
vigorously in pot.
4. Reduce heat to 450°F. Arrange vegetables directly
on wire rack and roast for 20 minutes.
Tip: Roast vegetables at the same time as your roast.
Either arrange vegetables directly on the rack with meat
or set them on the top rack. Cooking time will increase to
35 minutes.
Spicy Wings
Yield: 6 servings
Cooking Time: 30-45 minutes
Ingredients:
3 lbs. chicken wings, trimmed
Marinade:
1 tsp. finely chopped garlic
1
/2 cup soy sauce
1 tbs. vegetable oil
1 tbs. hot pepper oil
Method:
1. Combine marinade ingredients in a large mixing
bowl. Add chicken wings and toss to coat. Cover
and refrigerate at least 30 minutes.
2. Place glass bowl on base, wire rack in glass bowl and
lid on bowl. Preheat oven to 475°F for 6 minutes.
3. Drain marinade from wings. Arrange wings directly
on rack and second set on top rack. Reduce heat to
450°F and bake wings for 10 minutes. Reduce heat
to 400°F and bake for 20 minutes or until very tender.
Remove top rack of wings, if necessary, and continue
cooking bottom rack of wings for 10 minutes. Serve
while hot.
Page 18
®
17
Sweet and Sour Chicken Kabob
with Peanut Dipping Sauce
Yield: 25-30 individual skewers
Cooking Time: 10 minutes
Ingredients:
31/2 lbs. boneless chicken breast
30 small skewers, 7” long
Marinade:
1
/2 cup dry sherry
1
/3 cup teriyaki sauce
1
/2 cup honey
1
/3 cup oyster soy sauce
2 tbs. lemon juice
2 cloves garlic minced
1
/3 cup sweet & sour sauce
Dipping Sauce:
1 cup smooth peanut butter
Dash of hot chili oil
1 tbs. lemon juice
1
/3 cup chicken broth
Remainder of marinade (about 1 cup)
Method:
1. Cut chicken lengthwise into strips, 1” wide. Pierce the
chicken strips lengthwise to attach to skewer or thread
strips onto skewer ribbon fashion. Repeat with remaining
strips. Place skewers in glass baking dish and set aside.
2. In a small bowl, mix the marinade ingredients thoroughly.
3. Pour marinade over skewered chicken, cover and refrigerate
for at least 30 minutes, turning once.
4. Place wire rack into the glass bowl of oven and place lid on
glass bowl. Preheat oven to 475°F for 6 minutes.
5. When ready to cook, drain marinade from chicken. Arrange
skewers directly on rack, being careful not to pack them too
tightly together. Reduce heat to 400°F and cook for 10 minutes. Repeat with remaining skewers.
6. In the meantime, combine dipping sauce ingredients in a
saucepan. Bring to a boil over medium-high heat. Reduce
heat and simmer sauce for 10 minutes or until sauce
begins to thicken.
7. To serve, arrange chicken skewers on serving platter and
serve dipping sauce on the side.
Page 19
Quick-n-Easy
Convection Oven
™
®
Deni by Keystone Manufacturing Company, Inc.
®
ONE-YEAR LIMITED WARRANTY
Your Deni Convection Oven is warranted for one year from date of
purchase or receipt against all defects in material and workmanship. Should
your appliance prove defective within one year from date of purchase or
receipt, return the unit, freight prepaid, along with an explanation of the
claim to: Keystone Manufacturing Company, Inc., 33 Norris Street, Buffalo,
NY 14207. (Please package your appliance carefully in its original box and
packing material to avoid damage in transit. Keystone is not responsible for
any damage caused to the appliance in return shipment.) Under this
warranty, Keystone Manufacturing undertakes to repair or replace any parts
found to be defective.
This warranty is only valid if the appliance is used solely for household
purposes in accordance with the instructions. This warranty is invalid if the
unit is connected to an unsuitable electrical supply, or dismantled or
interfered with in any way or damaged through misuse.
We ask that you kindly fill in the details on your warranty card and return
it within one week from date of purchase or receipt.
This warranty gives you specific legal rights. You may also have other
rights which vary from state to state.
CUSTOMER SERVICE
If you have any questions or
problems regarding the
operation of your Deni Convection
Oven, call our customer service
department toll free:
1-800-DENI-822
Monday through Friday
8:30 a.m. to 5:00 p.m.
(Eastern Standard Time)
2006 © Keystone Manufacturing Company, Inc.
www.deni.com
Loading...