Tayama TO-20002 User Manual

THE EZ COOK COOKBOOK

AND INSTRUCTION MANUAL

SUPERIOR TO OVEN COOKING...
WITH MICROWAVE SPEED...

A NEW GENERATION

IN COOKING™

TABLE OF CONTENTS

I. Introduction........................................................… 7

Benefits................................................................… 9

Features...............................................................… 10

A Healthier Lifestyle................................................

II. Using Your AMERICAN HOME Oven................. 12

Product Diagrams.................................................… 12

Safety Precautions................................................… 15

Before You Begin Cooking...................................... 16

How to Operate the AMERICAN HOME................. 17

Cleaning Your Oven.............................................…

III. Helpful Hints.....................................................…. 19

Cooking Tips........................................................… 19

Selecting Your Food.............................................… 21

Food Preparation and Presentation........................... 22

11

17

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IV. Recipes

A. Appetizers...........................................................…

Orange Spareribs..................................................… 23

Garlic Toast.........................................................…. 25

Sweet and Sour Chicken Kebab............................... 26

Spicy Wings.........................................................…

B. Meats, Fish and Poultry........................................

Roast Chicken.....................................................…. 29

Oriental Grilled Chicken.......................................... 31

Roast Turkey........................................................… 33

Grilled Sirloin Steak................................................ 35

Grilled Filet Mignon................................................ 36

Hamburgers and Hot Dogs-Alone or Together......... 37

Boneless Rib Roast...............................................… 38

Western Beef Barbecue............................................ 39

Roast Pork, Chinese Style........................................ 41

All American Meat Loaf.......................................... 43

BBQ Spareribs......................................................... 44

Roast Leg of Lamb................................................... 45

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23

28

29

Bacon and Eggs....................................................… 46

Grilled Shrimp.....................................................…. 47

BBQ Shrimp.........................................................… 48

Fish in a Sack.......................................................… 49

Grilled Tuna Steaks..............................................… 50

Grilled Swordfish..................................................... 50

Grilled Salmon.........................................................

C. Vegetables...........................................................…

French Fries............................................................. 51

Potato Chips.........................................................… 51

Potatoes Baked in Jackets.....................................… 52

Cauliflower Au Gratin.............................................. 53

Roasted Vegetables.................................................. 55

Baby Rosemary Potatoes.......................................... 56

Steamed Vegetables.................................................

D. Breads.....................................................................

Yankee Cornbread................................................… 58

Hearty Whole Wheat................................................ 59

Colonial Mini Loaves............................................... 61

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50

51

57

58

Sunshine Orange Nut Bread..................................... 63

Frozen Pizza.........................................................… 65

Cinnamon Pull-A-parts............................................

E. Desserts....................... .......................................….

New England Blueberry Custard.............................. 68

Apple-Almond Pudding .......................................... 69

Baked Apples.......................................................… 71

Old Fashioned Bread and Butter Pudding................. 72

Jamaican Bananas Foster......................................... 73

Rich and Dark Fudge Cake......................................

V. Trouble Shooting Guide...................................…..

Quick Reference Guide .........................................

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66

68

75

76
77

I. INTRODUCTION

THE EZ COOK STORY :

A NEW GENERATION IN COOKING™

With the EZ COOK Oven you can prepare delicious, healthful meals in
less than half the time of traditional methods. What makes these superior
results possible is our revolutionary approach to certain time-honored
cooking methods.

Professional cooks have long known that they could improve upon
traditional oven cooking by using a fan to accelerate the circulation of the
oven's hot air. This traditional convection oven consists of a fan mounted
on one side of a metal box.

The EZ COOK Oven improves upon traditional convection ovens in the
following ways:

‧ The EZ COOK Oven is made of glass, not metal, so that
you can clearly see what you are cooking from all sides.

‧ The EZ COOK Oven combines a circular bowl with a fan

mounted in the lid so that hot air currents move down over the food,
around the bowl's sides, and then back up to the fan. This creates a
tornado-like flow of constantly moving, super-heated air that cooks
and browns food quickly and thoroughly.

‧ The EZ COOK Oven uses cooking racks that allow you to

cook two levels of food at once. In addition, when meat, poultry, or
fish is cooked on the lower rack, fats and oils are blown away
through the grating. You will cook lighter, more nutritious meals.

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Consider these other benefits

‧ Meat and poultry turn out brown and crisp on all sides, moist and
juicy on the inside.

‧ Sliced potatoes can be "air-fried" with a small amount of oil and will
turn out crisp and golden brown.

‧ Breads and pastries rise higher and turn out fluffier and moister than
in a standard oven.

‧ You can save up to 60 percent of the energy consumed by a standard
oven.

‧ Multi-level cooking allows you to cook an entire meal at one time.

All this - and cook two to three times faster than a standard oven！ That
is why the EZ COOK Oven represents "A New Generation In Cooking™ ".

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BENEFITS OF THE EZ COOK

* The EZ COOK roasts-broils-bakes-steams food perfectly.

* The EZ COOK cooks food in less time than the average
convection oven.

* This is convection cooking without the expense of installing wall
units.

* Easy to operate, just set timer and temperature.

* Hot air circulates around food, therefore, food cooks evenly.

* Meat sears quickly on the outside, sealing juices on the inside.

* Hot-air circulation makes baked food rise higher.

* EZ COOK uses less electricity than a convection oven.

* EZ COOK thaws frozen foods quickly.

* EZ COOK has a built in cleaning cycle .

Page 9

FEATURES OF THE AMERICAN

HOME

10 APPLIANCES IN ONE:

- Standard Oven - Grill

- Broiler Oven - Deep-Fat Fryer

- Microwave Oven - Convection Oven

- Toaster Oven - Electric Frying Pan

- Rotisserie - Electric Steamer

COOKS EIGHT WAYS:

- Broils - Roasts

- Bakes - Grills

- Barbecues - Boils without water

- Fries without oil - Steams

TECHNICAL SPECIFICATIONS

Weight : 21 lbs.(9.5 kg)
Bowl Diameter : 12 in.(305 mm)
Bowl Capacity : 12 qtrs.(11.5 liters)
Bowl Depth : 6.6 in. (167 mm)

Cook Temp. Range : 150℉- 492℉
Voltage : 120V

Cycles : 60Hz / 50Hz
Wattage : 1200W/ 1300W/ 1350W

Page 10

A HEALTHIER LIFESTYLE

With the EZ COOK Oven, you are always cooking with hot air (dry
roasting) and with the food suspended on a wire rack. As a result,
retention of fat is minimized, leading to fewer calories, lower fat and
cholesterol consumption and a healthier lifestyle. You will find that, with
the EZ COOK Oven, it is not necessary to add fat, oil, butter or margarine
to most recipes. However, you can do so if you wish.

We recommend the following steps to further improve your health:

1. Eat a variety of foods including items from all food groups daily.

2. Eat less butter, fat an d sauces.

3. Eat less sugar and sweets.

4. Eat plenty of fruits and vegetables (preferably steamed).

5. Drink only moderate amounts of alcohol.

6. Drink plenty of water every day.

7. Use less processed foods-eat more fresh food instead.

8. Eat less at a time, but eat regularly.

9. Use fat, oil, butter and margarine sparingly.

10. Use salt sparingly.

11. Dry roast your food as often as possible.

Page 11

II. USING YOUR AMERICAN HOME OVEN

PRODUCT AND ACCESSORY

DIAGRAMS

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Page 13

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SAFETY PRECAUTIONS

* Read all the instructions - then save for future reference.
*Do not touch hot surfaces. Use handles or knobs.
*To protect against electrical shock do not immerse cord, plugs, or (state

specific part or parts in question)in water or other liquid.

*Do not operate and appliance with a damaged cord or plug or after the

appliance malfunctions or has been damaged in any manner .Return
appliance to the nearest authorized service facility for examination,
repair, or adjustment.

*The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.
*Do not place on or near a hot gas or electric burner, or in a heated oven.
*Extreme caution must be use when moving an appliance containing hot

oil or other hot liquids.
*Always attach plug to appliance first, then plug cord into the wall

outlet .to disconnect, turn any control to “off ”,then remove plug from

wall outlet.
*Do not use appliance for other than intended use.
* Always pull handle up to "off" position before unplugging oven.
* Do not let cord hang over edge of counter.
* Place oven securely in center of counter or work space.
* Always unplug oven before attempting to move it.
* Oven surfaces are hot - always supervise children while in the kitchen.

* Secure the
* Always turn oven off before removing lid and always place lid on the
lid rack. Never set it down directly on th e counter. Always leave at
least 2 inches between the oven lid and counter top or other surfaces.

NOTE！ WHEN HOT LID IS REMOVED FROM THE

EZ COOK lid on the oven before turning on power.

BASE, IT SHOULD ALWAYS REST ON THE LID RACK
SUPPLIED WITH THE OVEN.

* Always unplug and cord the oven before cleaning.
* Use two hands when moving the oven.
* Do not allow the lid to get wet.
* WARNING: ALL GLASS SURFACES OF THE OVEN GET VERY

HOT. TOUCHING THESE SURFACES BEFORE OVEN COOLS
WILL CAUSE A BURN. DO NOT TOUCH ANY GLASS PART
OF THE OVEN UNTIL IT HAS COOLED.

*Ssve these instructions.

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BEFORE YOU BEGIN COOKING

PREPARING YOUR AMERICAN HOME

The EZ COOK should be heated once before cooking with it.

While preparing the oven according to the following instructions, the
oven will give off a slight burnin g odor. The oven is actually bur ning
off excess lubricants found in the ov en's heating ele ments and will not
harm you or the oven.

FOLLOW THESE EASY STEPS...

* Wipe the inside of the glass bowl with a damp sponge

* Secure lid on oven

* Set timer for 5 minutes

* Set thermostat to 482℉and turn oven on
(NOTE: HANDLE MUST BE PUSHED TO THE HORIZONTAL

POSITION TO TURN OVEN ON. WHEN HANDLE IS IN
VERTICAL POSITION, OVEN IS OFF.)

* After timer has shut oven off, allow to cool for 5 minutes

* Wipe inside of the glass bowl with a damp sponge a second time

NOW YOUR AMERICAN HOME IS READY

TO COOK YOUR FIRST MEAL！

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HOW TO OPERATE THE

AMERICAN HOME

* Place lower wire rack in the glass bowl of the oven.

* Place food directly on rack, unless otherwise specified.

* Secure lid on oven.

* Push safety handle down to "ON" position.

* Set thermostat.

* Set timer.

* NOTE : Use the lower rack for all recipes unless otherwise noted.

NOW YOU'RE COOKING！

CLEANING YOUR OVEN

LIGHT CLEANING

* Unplug oven and let cool.
* Use a sponge or dishcloth with a mild dishwashing detergent and warm
water to wipe glass bowl clean.
* Rinse well to remove all detergent.
* Note : Never immerse the lid in any liquid.

NORMAL CLEANING

* Unplug oven and let cool.
* Wipe lid and fan housing using a dishcloth or damp sponge with a mild
dishwashing detergent.
* Do not clean with steel wool pads or abrasive materials.

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* Wash wire racks in mild dishwashing detergent and water.
* Clean metal parts using a sponge or dishcloth with a mild dishwashing
detergent, then wipe clean. If scrubbing is necessary, use a nylon or
polyester mesh pad.

SELF CLEANING OF GLASS BOWL

* To self clean glass bowl, fill with hot water to the water fill line marked
on the side of the bowl (approximately 1

NOTE！ DO NOT FILL WITH WATER ABOVE THE WATER

LINE MARKED ON THE BOWL.

* Add one squeeze of mild dishwashing detergent.
* Replace lid and plug in.
* Set heat control to "wash" and set timer for 10 minutes.(The hot air
circulation creates the turbo action that helps release stubborn residue
from bowl.)
* After cleaning rinse in warm water to remove all soap residue.

1/2 inches of water).

DISHWASHER-SAFE GLASS BOWL

The glass bowl and wire racks may also be washed in the dishwasher.
However, never wash the lid in a dishwasher or immerse it in liquid.
Remove the glass bowl from its stand before dishwashing.

REMEMBER...

* Unplug oven before cleaning the lid
* Let oven cool before washing
* Never immerse lid in water
* Do not add water above the line marked on the glass bowl when self
cleaning
* Do not let fan assembly get wet

Page 18

III. HELPFUL HINTS

COOKING TIPS

TO USE YOUR AMERICAN HOME TO ITS FULLEST POTENTIAL,
HERE ARE A FEW COOKING TIPS TO REMEMBER...

* WHENEVER POSSIBLE PLACE FOOD DIRECTLY ON THE WIRE
RACK

Cooking on a wire rack allows the hot air to circulate freely around

the food, cooking it quickly and evenly without turning.

* COOKING A COMPLETE MEAL AT ONCE
By using two levels of racks, it is easy to cook an entire meal at
once. Keep in mind that different foods and different weights of
foods take different amounts of time to cook. Think ahead. Put the
food that takes the longest amount of time to cook on the bottom
rack. Later on during the cooking process, put the other fo od on
the top rack. Now your complete meal of meat, potato es and
vegetables are all cooked together and will be ready at the same time.

* PLACING FOODS FOR OPTIMUM COOKING
When placing several pieces of food on the wire rack, be sure to
leave at least 1/2-inch between the food and the side of the glass
bowl. This space allows the air to flow freely through the oven.
Also avoid stacking food on food in order to cook more at one
time. The hot air must circulate freely in order to cook the fo od
properly.

* KEEPING FOOD CRISP
After the food is cooked, turn the thermostat down, keeping th e

fan running. Your food will stay hot and crisp.

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* TO MAKE YOUR CLEAN-UP EVEN EASIER
Before cooking, spray the oven, including the racks and pans, with
a non-stick product first. Wiping away the grease and residue after
cooking will be even easier.

* ADAPTING RECIPES
As a rule of thumb, when using recipes intended for conventional
ovens, temperatures will remain the same but cooking times will
be less.

The cooking times in the recipes in this book should be used as a

guide. You need to judge whether your piece of meat weighs less
or more than that which is used in the recipe and slightly adjust

your cooking time. When working with the AMERICAN HOME for
the first time, we suggest using a meat thermometer. Watch the
cooking progress through the glass bowl. After a short time you will
easily be able to adapt your favorite recipes for the AMERICAN
HOME.

* PREHEAT YOUR OVEN
For optimum cooking, preheat your oven at 482℉ for six

(6) minutes prior to cooking.

* COOKING TIME
COOKING TIMES SHOWN IN THIS COOKBOOK WILL VARY
DEPENDING ON THE VOLUME, WEIGHT AND MASS OF THE
FOOD OR THE DESIRED CRISPNESS YOU WANT.

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SELECTING YOUR FOOD

MEAT

Beef Select rich, red, fine-textured meat with a light covering of fat
(having a marbled appearance). Buy whole pieces and cut to
suit – you can really save a lot.

Lamb Select lean meat. Meat should be soft, pinkish-red and fine
textured.

Pork Select lean meat. Meat should be very light pink in color, fine
textured and fresh smelling.

FISH

Whole Select only fresh fish with full, clear eyes and b right gills - a
sure sign of freshness. Also, scales should be bright and clean –
not slimy. Fish should look and smell fresh from the sea. Flesh
should be firm and spring back when touched.

Fillets Select only firm fillets without discoloration that have a
pleasant sea smell. Fillets must not be dull, soft or ooze water
when touched.

POULTRY

Select only fresh meat or birds. Poultry should look and smell fresh.

VEGETABLES / FRUIT

Select firm, almost ripe fruit; check for bruises and blemishes – color
should be clear and bright. Vegetables should be crisp and of good color.
Try to avoid vegetables sold tightly packed in plastic wrap - they will
sweat and quickly spoil. Never use vegetables that are soft or limp.

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FOOD PREPARATION AND

PRESENTATION

PREPARATION

Careful preparation pays off in an appetizing, healthful and tasty meal.
Always remove excess fat and trim meats. Clean and trim vegetables and
garnishes, removing all bruises and blemishes. Use only the freshest meats
and vegetables.

Always ensure that all parts of a meal are cooked at the right time. This
usually requires different starting times that must be planned thoroughly.

PRESENTATION

Try a few of these interesting ways to perk up your table and make any
meal a festive occasion:

- Slice a freshly baked loaf of bread or dinner rolls into a basket lined
with colorful napkins. Serve with butter or margarine, softened and
mixed with grated cheese, garlic salt or your favorite seasoning.

- Main course meats are more attractive when displayed on a large platter
surrounded by fresh parsley sprig s, carrot curls (made with a potato
peeler) and radish roses.

- Serve sauces in a pretty piece of china or glassware. Drop in a ladle and
bring to the table on a plate for easier passing between guests.

- Flowers on the table are always effective, but in a pinch use a grouping
of your favorite figurines or houseplants.

- Candles make dinners cozy, so turn down the lights and turn up the
charm. Float small, flat candles in a large, clear bowl filled with water.
The effect is magical.

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IV. RECIPES

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

A. APPETIZERS

AMERICAN HOME makes entertaining even easier. Most frozen
appetizers can be served within 4 to 8 minutes after removing them from
the freezer. You can also make your own appetizers and cook them at
lightning speed in the AMERICAN HOME.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

ORANGE SPARERIBS

Makes 6 to 8 servings
Marinate : 4 to 8 hours
Cooking time : 20 to 25 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

3 pounds pork spareribs, trimmed

Marinade:
2 oranges
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
Salt and pepper to taste

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STEP ONE

Cut ribs into serving pieces, set aside.

STEP TWO

Prepare marinade : Using smallest holes of grater, grate outside peel
of one orange, then scrape into saucepan. Juice both oranges and add
to saucepan along with honey, lemon juice, Worcestershire and soy
sauce. Bring to a simmer over medium-high heat.

Stirring occasionally, cook sauce for 10 minutes. Remove from heat
and cool thoroughly.

STEP THREE

Pour marinade over ribs, cover and refrigerate for at least 4 hours.

STEP FOUR

Place wire rack into glass bowl of oven. Reduce heat to 392℉ Drain
marinade from ribs, reserving marinade to use for

basting. Place ribs directly on wire rack and cook for 10 minutes.
Reduce heat

to 356℉ and cook them for another 10 to 15 minutes.
Baste the ribs every 5 minutes with reserved marinade.

Page 24

GARLIC TOAST

Makes 4 servings
Cooking time : 6 to 7 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 loaf of French or Italian bread

1/2 cup butter, room temperature

2 tablespoons grated parmesan cheese
2 cloves garlic, peeled and minced
Salt and pepper to taste

STEP ONE

Slice bread on diagonal into one-inch pieces.

STEP TWO

Thoroughly mix butter, parmesan cheese, garlic, salt and pepper.
Spread butter mixture on one side of bread slices.

STEP THREE

Place wire rack into the glass bowl of oven. Place 4 or 5 bread slices
directly on wire rack. Reduce heat to 428℉ and cook for 6

to 7 minutes or until br ead turns golden bro wn. Repeat with remainin g
slices of bread.

Tip: For herb bread : add 2 teaspoons of chopped herb, such as

parsley, basil or rosemary to butter mixtur e, instead of garlic.

Page 25

SWEET AND SOUR CHICKEN

KEBAB

WITH PEANUT DIPPING SAUCE

Makes 25 to 30 individual skewers
Marinate : at least 30 minutes
Cooking time : 10 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

31/2 pounds boneless chicken breast
30 small skewers, 7 inches long

Marinade:

1/2 cup dry sherry
1/3 cup Teriyaki sauce
1/3 cup oriental sweet-and-sour sauce

2 cloves garlic, peeled and minced

1/3 cup lemon juice
1/2 cup honey

Dipping sauce :
1 cup crunchy peanut butter

1/3 cup lemon juice
1/3 cup chicken broth

Remainder of marinade (about 1 cup)

Page 26

Sweet & Sour Chicken Kebab (Continued)

STEP ONE

Cut chicken breasts lengthwise in to strips, 1-inch wide. Using one
hand to secure chicken, press skewer down the length of one strip.
Repeat with remaining strips. Place skewers in a glass baking dish, set
aside. Combine sherry, Teriyaki sauce and sweet-and-sour sauce in a
small bowl. Add garlic, lemon juice and honey; blend thoroughly.
Pour marinade over skewered chicken, cover and refrigerate for at
least 30 minutes, turning once.

STEP TWO

When ready to cook : Drain marinade from the chicken, reserving
marinade. Place wire rack into the glass bowl of oven. Arrange
skewers directly on wire rack, being careful not to pack them too

tightly together. Reduce heat to 392℉ and cook for 10
minutes. Repeat with remaining skewers.

STEP THREE

In the meantime, prepare the dipping sauce. Combine peanut butter,
lemon juice, chicken broth and remaining marinade in a saucepan.
Bring to a boil over medium-high heat. Reduce heat and simmer sauce
for 10 minutes, or just until sauce begins to thicken.

STEP FOUR

To serve : Arrange chicken skewers on serving platter and serve
dipping sauce on the side.

Page 27

SPICY WINGS

Makes 6 servings
Marinate : at least 30 minutes
Cooking time : 30 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

3 pounds chicken wings, trimmed

Marinade:

1/2 cup soy sauce
1/2 cup vegetable oil

1 tablespoon hot chili oil
1 large clove garlic, finely chopped

STEP ONE

Prepare marinade : Combine soy sauce, oil, ch ili oil and garlic in
large mixing bowl. Add chicken wings and toss to coat. Cover and
refrigerate for at least 30 minutes.

STEP TWO

Place both wire racks into glass bowl of oven. Drain marinade from
wings. Arrange wings directly on wire racks, half the wings on the top

rack, the other half on the bottom rack. Reduce heat to 446℉

and bake wings for 10 minutes. Reduce heat to 392℉
and bake for 10 minutes. Remove top rack of wings. Continue cooking

bottom rack of wings for 10 minutes. Serve while hot.

Page 28

B. MEATS, FISH AND

POULTRY

EZ COOK is the perfect oven for cooking all your meat, poultry and fish.
Its fan forces hot air to circulate down the side of the meat, then it
bounces off the bottom of the oven and cooks the underside
simultaneously. This forced-air cooking process is so quick that it sears
the outside of the meat, sealing in all the natural juices. Meats cooked in
the EZ COOK will have a full roasted flavor, while being cooked at
microwave speeds.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

ROAST CHICKEN

Makes 4 servings
Cooking time : 20 minutes per pound or about 1 hour and 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 chicken (approx. 3

Dressing:
1 tablespoon butter
1 small onion, peeled and finely chopped
4 ounces mushrooms, thinly sliced
1

1/2 cups soft bread crumbs

1 tablespoon chopped parsley
1 teaspoon grated fresh lemon peel

1/4 teaspoon dried marjoram
1/8 teaspoon nutmeg

1 egg

1/2 to 4 pounds)

Page 29

STEP ONE

Remove any excess fat from chicken and discard. Wash chicken under
cold water, pat dry. Set chicken aside.

STEP TWO

Melt butter in a skillet over mediu m-high heat. Add onion and sauce
until soft, about 1 minute. Add mushrooms and sauce o ne minute. Add
bread crumbs, salt, pepper, parsley, lemon rind, marjoram, nutmeg and
egg; mix thoroughly. Spoon bread crumb stuffing into the chicken's
cavity. Rub skin with salt and pepper. Set aside.

STEP THREE

Place wire rack into glass bowl of oven. Reduce heat to 365℉
Put chicken directly on wire rack and cook for 1 hour and 20 minutes.

If chicken browns too quickly, cover with foil secured with toothpicks
or small skewers.

Page 30

ORIENTAL GRILLED CHICKEN

Makes 4 servings
Marinate : at least 1 hour
Cooking time: 25 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

Chicken (approx. 4 pounds), quartered

Marinade :
1 tablespoon vegetable oil

1/2 teaspoon chili powder

1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
2 tablespoons soy sauce

1/2 cup water

2 tablespoons lime juice

STEP ONE

Remove excess fat from chicken. Set chicken asid e.

STEP TWO

Heat oil with chili powder in a sau cepan over medium heat. Add
onion and sauce for one minute. Add garlic and sauce for one minute.
Stir in soy sauce, water and lime juice. Bring to a boil, reduce h eat
and simmer for 3 minutes. Arrange chicken in a glass baking dish.
Cool marinade. Pour over chicken, cover and refrigerate for 1 to 3
hours.

Page 31

STEP THREE

Place wire rack into glass bowl of oven. Reduce heat to 356℉
Drain marinade from chicken, reserving marinade. Place chicken

directly on wire rack and grill for 25 minutes, turnin g once. Baste with
marinade after 10 minutes. Bring reserved marinade to a bo il until it
reduces to 3/4 cup; pour over chicken before serving.

Page 32

ROAST TURKEY

Makes 8 servings
Cooking time : un-stuffed - 12 minutes per pound
stuffed - 15 minutes per pound

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

Optional extender ring needed in order for turkey to fit in the oven.

1 ten pound turkey

1/4 cup oil, melted butter or margarine

Salt and pepper (if desired)

STEP ONE

Wash turkey under cold water, pat dry. Remove and discard any
excess fat. Set turkey aside.

STEP TWO

Place wire rack into glass bowl of oven. Reduce heat to 392℉
Put the turkey directly on wire rack, add the optional extend er ring

to the top of the glass bowl if needed. Cook for 2 hours. The turkey
should be basted at 20-min ute intervals with the b utter, oil, or
margarine (this will seal in the turkey's natural juices); salt an d pepper
as needed. If the turkey touch es the sides of the oven, turn it over after
1 hour. If turkey becomes too brown, cover with foil secured with
toothpicks or small skewers.

Page 33

Turkey Stuffing:
4 cups bread cubes or soft bread crumbs
2 cups chopped celery
1 cup chopped onion

1/2 cup margarine (1 stick)

1 teaspoon thyme
1 teaspoon marjoram

1/2 cup turkey stock, chicken stock or water, salt and pepper to taste

STEP ONE

Melt margarine in a large frying pan. Add onion and celery, saute
until soft and transparent (5 minutes).

STEP TWO

Add bread cubes or crumbs, marjoram and thyme. Stir gently to
combine. Pour stock or water over mixture. Season with salt and pepper,
mix lightly.

STEP THREE

Just before roasting, loosely stuff the turkey's neck and body cavities.
Roast according to time given for stuffed turkey. Any extra stuffing can
be cooked separately in a greased baking dish.

NOTE : If you do not have the optional extender ring, please refer to the
Accessory Order Form included with your original paperwork.

Page 34

GRILLED SIRLOIN STEAK

Makes 4 servings
Cooking time : Rare 8-10 minutes
Medium 10-12 minutes
Well Done 12-14 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 sirloin steak, 3/4 to 1 inch thick
2 cloves garlic, peeled and crushed
Salt and pepper to taste

STEP ONE

Rub both sides of the steak with garlic. Season with salt and pepper,
set aside.

STEP TWO

Use the elevated wire rack so that the steak sits high in glass bowl of
oven. Reduce heat to 464℉ Place the steak directly on the

wire rack and grill for at least 8 minu tes or until desired don eness.

Page 35

GRILLED FILET MIGNON

Makes 4 servings
Cooking time : Rare 8-10 minutes
Medium 12 minutes
Well Done 14 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

4 filet mignons, cut 1 inch thick
1 tablespoon vegetable oil
Salt and pepper to taste

STEP ONE
Brush filets with oil. Sprinkle with salt and pepper. Set aside.

STEP TWO
Use elevated wire rack. Reduce heat to 464℉ Place filets

directly on wire rack and grill for at least 8 minu tes or until desired
doneness.

Page 36

HAMBURGERS AND HOT DOGS-

ALONE OR TOGETHER

Makes 4 servings
Cooking time : 8 to12 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

Hamburger :
Rare 10 minutes
Medium 12 minutes
Well done 14 minutes
1 pound ground chuck or favorite cut

1/2 pound hot dogs (4 or 5 hot dogs - 11/2 to 2 ounces each)

STEP ONE

Shape ground chuck into 4 burgers, 4 inches in diameter. Make 1/4
inch slashes at one inch intervals down the length of the hot dogs.

STEP TWO

Place elevated rack into oven. Reduce heat to 464℉ Place
burgers on rack and grill them according to times indicated above or

until desired degree of donen ess.

STEP THREE

Using elevated rack again, place hot dogs on rack, grill 4 minutes at
464℉.

NOTE : If you want hamburgers and hot dogs to be ready at the same
time, place the burgers on the bottom rack, grill at 464℉ according to

times given. 4 minutes before burgers are ready, place hot dogs on upper
rack. Both hamburgers and hot dogs will be ready together.

Page 37

BONELESS RIB ROAST

Makes 6 servings
Cooking time : Rare 1 hour and 40 minutes
Medium 1 hour and 50 minutes
Well Done 2 hours

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

4-pound boneless rib roast, tied
Salt and pepper

STEP ONE

Rub roast well with salt and pepper.

STEP TWO

Place wire rack into glass bowl of oven. Reduce heat to 356℉
Set rib roast directly on wire rack and roast according to times

indicated above for desired doneness. When done, turn heat off and
leave roast in oven for 10 minutes before slicing.

Page 38

WESTERN BEEF BARBECUE

Makes 4 to 6 servings
Marinate : at least 4 hours or overnight
Cooking time : 1 hour and 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1/2 pounds petite chuck steaks or boneless short ribs

1 to 1

Marinade :

1/2 cup cider vinegar
1/2 cup water

1 tablespoon vegetable oil
2 tablespoons dried onion or 1 small onion finely chopped
1 tablespoon lemon pepper seasoning

1/2 cup canned tomato sauce

Barbecue Sauce :
Reserved marinade
1 cup canned tomato sauce

1/2 cup bottled barbecue sauce

1 tablespoon brown sugar
Salt to taste

Page 39

STEP ONE

In a 9×13 inch glass baking dish, combine the marinade ingredients.
Place the beef in the marinade, turning once to coat. Store, covered in

the refrigerator overnight.

STEP TWO

Lay out a sheet of heavy duty foil, measuring about 14×20 inches.
Remove the meat from the marinade and lay it on the fo il. Spoon

about 1/3 cup of the marinade over the meat. Bring the longer ends of
the foil together, folding edges over several times to seal. Fo ld over
remaining shorter ends to seal the package.

STEP THREE

Place wire rack into glass bowl of oven and preheat as directed. Place
the foil package directly on the rack and cook for 10 minutes at 482℉

Reduce heat to 329℉ and cook for 1 hour.
Meanwhile transfer reserved marinade to a saucepan, simmer for 10

minutes or until thicken ed. Add the tomato sau ce, barbecue sauce,
sugar and salt. Simmer for 5 minutes.

STEP FOUR

With tongs, carefully remove and open the foil package. Spoon 1/3
cup of the barbecue sauce over the meat, fold the package up and
return to oven for 10 minutes. Serve on rolls with the extra sauce.

Page 40

ROAST PORK, CHINESE STYLE

Makes 8 servings
Cooking time : 1 hour and 10 minutes
Marinate : at least 2 hours

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

A boneless pork loin (approx. 3 pounds)

Marinade:

1/2 cup hoisin sauce
1/4 cup sweet and sour sauce

1 teaspoon minced fresh ginger or 1/2 teaspoon of ground ginger

1/4 cup orange juice

2 cloves garlic, peeled and minced

Sauce :
1 cup cold chicken broth
1 teaspoon cornstarch dissolved in 1 tablespoon of water

STEP ONE

Trim excess fat from roast.

STEP TWO

Prepare marinade : In a large glass baking dish, combine hoisin

sauce, sweet and sour sauce, ginger, garlic and orange juice. Add the
pork and turn to coat with marinade. Cover and refrigerate for at least
2 hours.

Page 41

STEP THREE

Place wire rack into glass bowl of oven. Reduce heat to 374℉
Remove pork from marinade, reserve marinade. Place pork directly

on wire rack, roast 1 hour and 10 minutes. When done, let pork rest,
out of oven, for 10 minutes before slicing.

STEP FOUR

In the meantime : 30 minu tes before pork is ready, prepare sauce.
Pour reserved marinade into saucepan, add broth and cornstarch.
Simmer 15 minutes. When pork is ready add any accumulated juices
from oven bowl to sauce. Simmer another 2 minutes.

STEP FIVE

Slice pork into 1/4 inch slices. Overlap slices on serving platter.
Spoon on warm sauce.

Page 42

ALL AMERICAN MEAT LOAF

Makes 4 servings
Cooking time : 45 to 50 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1

1/4 pounds ground beef or meat loaf mixture

1 slice bread, made into crumbs
1 egg, slightly beaten

1/4 cup low fat sour cream or plain yogurt
1/4 cup tomato juice or vegetable juice
1/4 cup finely chopped onion

1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 tablespoon bottled steak sauce
Salt and pepper to taste

STEP ONE

In a large bowl combine egg, bread crumbs, sour cream, tomato juice,
steak sauce, onions and herbs. Add ground meat and mix well. Shape

meat mixture into a loaf measuring 7×3 inches.

STEP TWO

Place wire rack into glass bowl of oven. Reduce heat to 356℉
Place loaf directly on rack. Bake for 45 to 50 minutes. Serve with

your favorite sauce.

Page 43

BBQ SPARERIBS

Makes 2 servings
Marinate : at least 2 hours
Cooking time : 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

2

1/4 pounds spareribs, trimmed

10 green onions

Marinade :
2 tablespoons white wine
2 tablespoons soy sauce
1 teaspoon garlic salt

1/2 cup hoisin sauce

1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
Pepper to taste

STEP ONE
Cut spareribs into 2-inch pieces.

STEP TWO

Prepare marinade : In a glass baking dish combine wine, soy sauce,
garlic salt, hoisin sauce, onion, garlic and pepper. Add ribs and green
onions. Cover and refrigerate for at least 2 hours.

STEP THREE

Place wire rack into glass bowl of oven. Reduce heat to 392℉
Remove ribs and green onions from marinade and place directly on

wire rack. Roast for 15 to 20 minutes. Watch carefully after 15 minut！

Page 44

ROAST LEG OF LAMB

Makes 8 servings
Cooking time : 1 hours and 40 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

Leg of lamb (approx. 4 pounds)
2 cloves garlic, peeled and crushed
1 tablespoon chopped fresh rosemary or 1 teaspoon dry rosemary
Salt and pepper to taste

STEP ONE

Trim off excess fat from leg of lamb. Rub meat with garlic, then
season with rosemary, salt and pepper. Set aside.

STEP TWO

Place elevated wire rack into glass bowl of oven. Reduce heat to
464℉ Put lamb directly on wire rack and roast for 20

minutes. Reduce temperature to 392℉ wrap the meat with
foil and continue roasting another 80 minutes.

Tip : Lamb shoulder can be substituted for a leg.

Page 45

BACON AND EGGS

Makes 4 servings
Cooking time : 10 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

4 eggs
8 strips of bacon

STEP ONE

Reduce heat to 356℉.

STEP TWO

Place wire rack into glass bowl of oven. Lay out the 8 strips of bacon
on the rack. Bake for 4 minutes, then set in the elevated rack. Place
the eggs (still in the shells) on th e elevated rack and bake fo r 6 more
minutes. Eggs will be perfectly soft cooked. (Add another 4 minutes
of cooking time if you prefer your eggs hard-boiled.)

NOTE : Be careful when removing eggs, use either tongs or a hot pad.
Shells are very hot！

Page 46

GRILLED SHRIMP

Makes 4 servings
Cooking time : 8 to10 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1

1/2 pounds jumbo shrimp (peeled and cleaned)
1/4 cup melted butter or margarine

1 garlic clove, peeled and minced
2 tablespoons lemon juice

STEP ONE

Rinse and pat dry shrimp. In small bowl, co mbine melted butter or
margarine with garlic and lemon juice. Set aside.

STEP TWO

Place elevated wire rack into glass bowl of oven. Reduce heat to
428℉ Brush shrimp with butter mixture and arrange

directly on wire rack. Grill shrimp for 8 to 10 minutes. Serve hot with
a bed of lemon-flavored rice.

Page 47

BBQ SHRIMP

Makes 4 servings
Marinate : 1 hour
Cooking time : 8 to10 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1/2 pounds jumbo shrimp

1

Marinade :
1 small onion, peeled and finely chopped
1 teaspoon sesame oil
2 tablespoons white wine
2 tablespoons lemon juice
1 garlic clove, peeled and minced
3 tablespoons hoisin sauce

STEP ONE

Shell and clean shrimp, leaving th e tail intact. Set aside.

Prepare marinade by combining onion, sesame oil, white wine, lemon
juice, garlic and hoisin sauce in a mixing bowl. Add shrimp, toss and
refrigerate for an hour.

STEP TWO

Place elevated wire rack into glass bowl of oven. Reduce heat to
428℉ Drain marinade from shrimp. Arrange shrimp

directly on wire rack, leaving some space between shrimp. Grill for 8
minutes. Repeat with remaining sh rimp. In meantime : b ring reserved
marinade to a boil, simmer 5 minutes. Drizzle shrimp with marinade
before serving.

Page 48

FISH IN A SACK

Makes 4 to 6 servings
Cooking time : 15 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 pound fish fillets : flounder, Tilapia, Cat fish or red snapper
1 small onion, thinly sliced
1 teaspoon freshly grated ginger or 1/2 teaspoon of ground ginger
1 medium red pepper, thinly sliced
6 mushrooms, thinly sliced
Juice of 1/2 lemon
2 tablespoons Teriyaki sauce
1 tablespoon peanut oil

STEP ONE

Lay two 14×20 inch sheets of heavy duty foil on a flat work surface.
Arrange 1/2 of the onion, ginger, red pepper and mushrooms in the

center of each foil. Top each vegetable group with 1/2 of the fish
fillets. Sprinkle each fish and vegetable combination with lemon juice,
Teriyaki sauce and oil.

STEP TWO

Bring long sides of foil together, fold edges together to seal. Fold over
short ends several times to seal.

STEP THREE

Place wire rack into glass bowl of oven. Reduce heat to 356℉
Place both foil packages side by side directly on wire rack and cook

for 15 minutes. Carefully open packages. Serve fish with vegetables
and broth.

Page 49

GRILLED TUNA STEAKS

(SWORDFISH AND SALMON)

Makes 4 servings
Cooking time : 8 minutes
Marinate : 30 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

4

3/4 inch tuna steaks, 6 ounces each

Marinade :

1/4 cup soy sauce

2 tablespoons fresh lemon juice
6 green onions, trimmed and thinly sliced, including green tops
2 tablespoons vegetable oil

STEP ONE
Prepare marinade : Combine soy sa uce, lemon juice, green onion and
oil in a shallow pan. Add steaks and turn once to coat in marinade.
Cover and refrigerate for 30 minutes.

STEP TWO
Place elevated wire rack into glass bowl of oven. Reduce heat to

464℉ Set steaks and onion s directly on wire rack and grill
for 8 minutes.

NOTE : Swordfish or salmon steaks can be substituted for tuna.

Page 50

C. VEGETABLES

Preparing vegetables in the EZ COOK combines the two most popular
techniques in cooking. You have the roasted flavors associated with a
conventional oven at microwave speeds. The EZ COOK opens the door to
an entirely new world of vegetable cookery.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

FRENCH FRIES/POTATO CHIPS

Makes 4 servings
Cooking time : 10 to 15 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

2 medium potatoes, washed and peeled

STEP ONE

To make French fries slice potatoes into 1/2 inch spears. To make
potato chips slice the potatoes in to very thin wafers.

STEP TWO

Place wire rack into glass bowl of oven. Spread potatoes evenly in a 9
inch non-stick baking pan. If desired, brush or toss with a small
amount of oil for added crispness.

STEP THREE

Reduce heat to 392℉ and cook potatoes for 10 minutes for
French fries. Reduce temperature to 356℉ and cook 5

minutes more for chips.

Page 51

POTATOES BAKED IN JACKETS

Makes 4 servings
Cooking time : 30 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

4 medium-sized baking potatoes, washed
4 teaspoons butter or margarine, room temperature
Garlic salt to taste
Black pepper to taste

STEP ONE

Dry potatoes with paper towel. Pierce sk in several times with a fork.
Rub skin of each potato with a teaspoon of butter. Sprinkle with
desired amount of garlic salt and pepper. Wrap each potato in a piece
of aluminum foil.

STEP TWO

Place wire rack into glass bowl of oven. Set potatoes directly on wire
rack; reduce heat to 428℉ Bake for 30 minutes or until a

fork can easily be pressed into center of potato. Remov e foil before
serving.

Tip : You can cook potatoes along with a roast. Set potatoes around
meat or on the elevated cooking rack and adjust baking time to 35
minutes.

Page 52

CAULIFLOWER AU GRATIN

Makes 4 to 6 servings
Cooking time : 15 to 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 small cauliflower
4 tablespoons butter or margarine
3 tablespoons flour
1

1/2 cups milk
3/4 cup grated mild cheddar cheese

Salt and pepper to taste

1/2 cup fresh bread crumbs

STEP ONE
Cut cauliflower into large florets, discarding center stalk. Cook for 5
minutes in boiling salted water. Drain and set cauliflower asid e.

STEP TWO

Melt 3 tablespoons of butter in a saucepan. Stir in flour and cook for 1
minute. Slowly stir in mil k. Cook and stir until sau ce is smooth and
thickened. Stir in 1/2 cup cheese and blend smooth. Season with salt
and pepper, remove from heat.

STEP THREE

In a small mixing bowl, combine bread crumbs with remaining 1/4
cup cheese and butter. Mix thoroughly.

Page 53

STEP FOUR

Put cauliflower in an oven-proof casserole. Pour in cheese sauce and
top with an even coating of bread crumb mixture.

STEP FIVE

Place wire rack into glass bowl of oven. Set casserole directly on wire
rack. Turn temperature to 329℉ and cook for 15 to 20

minutes, until crust turns go lden brown.

Tip : This dish can be made in advance and heated at the last minute.

Extend cooking time to 25 minutes.

Page 54

ROASTED VEGETABLES

Makes 4 servings
Cooking time : 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 pound of vegetables, such as sweet potatoes, eggplant, zucchini,
yellow squash, onions, green tomatoes
3 tablespoons vegetable oil

1/2 teaspoon garlic salt
1/4 teaspoon black pepper

STEP ONE
Wash and dry vegetab les. Cut into chunk s approximately 1 /2"×2".

STEP TWO

In a pot with a lid, combine oil with garlic salt and pepper. Add
vegetable slices and secure lid. Toss vegetables vigorously in pot.

STEP THREE

Place wire rack into glass bowl of oven. Arrange vegetables directly
on wire rack. Reduce heat to 464℉ and roast for 20 minutes.

Tip : You can roast vegetables at the same time that you cook a roast.
Either arrange vegetables directly on rack with meat or set them on
the top rack. Cooking time will in crease to 35 minutes.

Page 55

BABY ROSEMARY POTATOES

Makes 6 servings
Cooking time : 40 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

2 pounds baby potatoes, washed
2 tablespoons butter or margarine
2 tablespoons vegetable oil
1 teaspoon grated orange peel
2 cloves garlic, peeled and minced
Salt and black pepper to taste
2 teaspoons chopped fresh rosemary or 1/2 teaspoon of dry rosemary

STEP ONE

Heat butter and oil in saucepan with orange peel, garlic, salt, pepper
and rosemary. Add potatoes and toss.

STEP TWO

Place wire rack into glass bowl of oven. Arrange potatoes directly on
wire rack. Reduce temperature to 356℉ and roast for 40

minutes.

Tip : For large potatoes, halve or quarter them before roasting.

Page 56

STEAMED VEGETABLES

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

Clean and cut vegetables as desired. Wrap a small amount of vegetables
with foil, making several packages. Before sealing, sprinkle 1 teaspoon of
water into each package. Seal tightly. Place them directly around food
already cooking, or directly on the wire rack. Most soft vegetables (such
as zucchini, onions, peas) will take 15 to 20 minutes and most hard
vegetables (such as carrots and potatoes) will take 30 to 40 minutes. Test
for doneness.

Page 57

D. BREADS

The EZ COOK oven harnesses convection circulation with
extraordinary results. The air circulation creates a vacuu m, which
means that any bread baked in the
be pulled up, increasing its size. The crust is crispy, while the inside
is tender and delicious. If you don't want a crisp crust, simply cover
the bread with a foil tent for 3/4 of the baking time. The result is a
bread with a good chewy crust. The forced air circulation bakes
food evenly, without any fear of the conventional oven hot-spots.
The result : perfect baked goods.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

YANKEE CORNBREAD

Makes one loaf
Baking time : 20 to 25 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 cup all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup yellow cornmeal
1 egg, beaten

1/4 cup vegetable oil

1 cup milk

AMERICAN HOME will actually

Page 58

Yankee Corn Bread (Continued)

STEP ONE

Combine flour, sugar, cornmeal, baking powder and salt. Set aside.
Combine milk, egg and oil, mixing well. Add liquid mixture to flour
mixture, mixing just until dry ingredients are moistened. Spoon batter

into a greased 8×8 inch pan.

STEP TWO

Place wire rack into glass bowl of oven. Reduce heat to 428℉
Bake bread for 20 to 25 minutes. Cut into squares and serve hot with

butter and honey.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

HEARTY WHOLE WHEAT BREAD

Makes 6 little loaves, 53/4×31/4 inches
Baking time : 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

3 cups whole wheat flour

1/2 cups all purpose flour

2
1 tablespoon dry yeast or 1 package
3 tablespoons sugar

2

1/3 cups warm water 122℉ - 131℉

1 teaspoon salt

1/4 cup vegetable oil

Page 59

STEP ONE

In a large bowl combine flours, sugar and salt. Sprinkle yeast over
warm water in a small bowl. Stir to soften and combine. Add oil. Pour
liquid ingredien ts into dry ingr edients. Mix with hand s until well
combined.

STEP TWO

Turn out dough onto lightly floured surface. Knead for 3 minutes.
Place dough in an oiled bowl, turn once to coat with oil. Cover with
plastic wrap and allow to rise for 1 to 1

1/2 hours.

STEP THREE

Punch down dough. Turn out onto lightly floured surface. Form into a
log shape. Using a sharp knife divide dough into 6 equal pieces. Shape

each piece into a small loaf. Place each loaf into a greased 5
inch pan. Allow to rise for 30 minutes.

STEP FOUR

Place wire rack into glass bowl of oven. Reduce heat to 356℉
Bake bread, 3 loaves at a time, for 20 minutes. Turn bread out

immediately onto wire rack.

3/4×31/4

Page 60

COLONIAL MINI LOAVES

Makes 6 little loaves, 53/4×31/4 inches
Baking time : 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1/2 to 6 cups unbleached white flour

5
3 tablespoons sugar
1 tablespoon salt

1/4 cup vegetable oil

1/2 cups warm water (about 131℉)

2
2 packages or 2 tablespoons active dry yeast

STEP ONE

In a small bowl, sprinkle the yeast over the warm water. Stir with a
whisk or fork to combine. Add the sugar and oil.

STEP TWO

In a large bowl, combine 5
Pour the yeast mixture into the flour mixture and, using your hands,
combine to form a dough. If too dry, add more water. If too wet, add
more flour.

STEP THREE

Turn dough out onto lightly floured board. Knead for 3 to 5 minutes.
Place dough into an oiled bowl, cover with plastic wrap and allow to
rise until doubled, about 1 to 1

1/2 cups of flour and the tablespoon of salt.

1/2 hours.

Page 61

STEP FOUR

Punch down dough and turn out onto a lightly floured board. Shape
dough into an oblo ng about 12 in ches long. Divid e oblong into 6 equ al
pieces. Shape each piece into a loaf and place into greased pans.
Allow to rise 3 minutes.

STEP FIVE

Place wire rack into glass bowl of oven. Reduce heat to 347℉
Place 2 or 3 pans directly onto the rack. Bake for 20 minutes.

Remove from pans immediately; cool on a wire rack. Repeat baking
with remaining loaves.

Page 62

SUNSHINE ORANGE NUT BREAD

Makes one 81/2×41/2 inch loaf
Baking time : 45 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1/2 cups all purpose flour

1

1/2 cup sugar

1

1/2 teaspoons baking powder

11/2 teaspoons baking soda
Pinch of salt

1/4 cup vegetable oil
1/4 cup applesauce
1/2 cup fresh orange juice

Grated rind of one large orange
2 eggs
1 cup chopped hazelnuts, pecans or walnuts

Glaze:

1/4 cup orange juice
1/4 cup sugar

Page 63

STEP ONE
In a large mixer bowl, combine dry ingredients, except the nuts. Add
the oil, applesauce, orange juice, rind and eggs. Beat on low speed just

until combined. Stir in chopp ed nuts. Pour into greased 8
loaf pan.

STEP TWO
Place wire rack into glass bowl of oven. Reduce heat to 347℉

and bake loaf for 45 minutes.

STEP THREE
Combine orange ju ice and sugar in a small saucepan and simmer for 5
minutes, stirring constantly. Spoon hot glaze over bread as soon as it
comes out of the oven. Cool in the pan or on wire rack.

1/2×41/2 inch

Page 64

FROZEN PIZZA

Makes 4 servings
Cooking time : 5 to 7 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

One frozen pizza, no larger than 11 inches or use individual pieces.

STEP ONE
Place wire rack into glass bowl of oven. Place the frozen pizza on the
lower cooking rack. Place the elevated cooking rack upside down on
top of the pizza so that the elevated rack is touching the top of the
pizza (the extra rack is used because the strong force of the
AMERICAN HOME oven will blow the toppings on the pizza

around). Keep the temperature at 482℉ and cook for 5 to
7 minutes.

Tip : Spray elevated rack with vegetable cooking spray.

Page 65

CINNAMON PULL - APARTS

Makes 3 little loaves, 53/4×31/4 inches
Baking time : 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

Loaf :

3/4 cup warm water (122℉ - 131℉)

1 package or 1 tablespoon active dry yeast

1/4 cup sugar

1 teaspoon salt
3 tablespoons margarine, melted
1 egg
2

1/2 cups unbleached white flour

Topping :

1/4 cup margarine, melted
1/4 cup sugar mixed with 1 teaspoon cinnamon

STEP ONE

Sprinkle yeast over warm water in a large bowl; stir u ntil dissolved.
Add sugar, salt, margarine, egg and 1
spoon until smooth.

STEP TWO

Gradually add remaining flour. Mix b y hand until thoro ughly mixed.
Turn dough out onto lightly flour ed board. Knead until s mooth, about
2 minutes.

1/2 cups flour. Beat with wooden

Page 66

Cinnamon Pull – A-parts (Continued)

STEP THREE

Place dough in a lightly oiled bowl, cover with plastic wrap. Allow to
rise for one hour. Punch down dough. Turn onto a lightly floured board.
Shape into a log about 6 inches long. Divide the dough into 6 equal
pieces. Divide each piece into 6 dough balls. Place 3 balls down

one side of a greased 5
margarine and sprinkle with cinnamon sugar. Slightly overlapping,

place 3 more dough balls down the other side of the pan. Repeat
brushing and sprinkling process.

3/4×31/4×2 inch pan. Brush with melted

STEP FOUR

Allow loaves to rise for 30 minutes. Place wire rack in glass bowl of
oven. Reduce heat to 347℉ place pans on wire rack. Bake

for 20 minutes. Remove bread from pans immediately and cool on
wire rack.

Page 67

E. DESSERTS

The AMERICAN HOME oven allows you to prepare your desserts while
your main meal is cooking. Then, without having to clean the oven out,
your desserts will cook while you are enjoying your main meal.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

NEW ENGLAND BLUEBERRY

CUSTARD

Makes 6 servings
Baking time: 45 to 50 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

3 cups fresh or frozen blueberries
6 eggs

3/4cup sugar

6 tablespoons all purpose flour
1

1/4 cups milk
3/4 cup sour cream

1 teaspoon vanilla extract

STEP ONE

Scatter berries in the bottom of deep 8 inch, ovenproof baking dish.
Combine the eggs, sugar, flour , milk, sour cream and vanilla in a
blender and blend at high speed for 1minute, scraping down the sides
of the jar once.

Page 68

New England Blueberry Custard (Continued)

STEP TWO
Pour the custard over the berries. Place the wire rack into the glass

bowl of oven. Reduce heat to 392℉ and bake for 45 to 50
minutes or until knife inserted comes out clean. Serve h ot or warm.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

APPLE - ALMOND PUDDING

Makes 6 servings
Baking time : 30 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

2 pounds of apples (approx. 6 medium-sized apples)

1/4 cup water

1 tablespoon honey

1/2 cup fresh bread crumbs

6 tablespoons butter or margarine

1/3 cup sugar
1/2 cup ground almonds

Grated peel of 1 lemon
1 large egg

1/4 cup sliced almonds

Page 69

STEP ONE

Peel, core, and chop apples. In a saucepan, simmer apples with water
until soft. Set aside.

STEP TWO

In a mixing bowl, combine bread crumbs and honey. Spread mixture
evenly over bottom of an oven - proof casserole, set aside.

STEP THREE

In mixing bowl, cream the butter an d sugar until smooth and light.
Beat in ground almonds, lemon rind and egg until smooth.

STEP FOUR

Spoon apples into the casserole and cover with batter. Sprinkle with
sliced almonds.

STEP FIVE

Place wire rack into glass bowl of oven. Put casserole on rack, reduce
heat to 347℉ and bake for 30 minutes, or un til go lden

brown.

Tip

: For a super - moist pudding, cover casserole with aluminum foil

for the first 15 minutes of baking.

Page 70

BAKED APPLES

Makes 4 servings
Baking time : 25 to 35 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

4 large cooking apples, washed
2 tablespoons brown sugar

1/2 cup dried mixed fruits, chopped
1/2 cup water

Whipped cream or vanilla yogurt (optional)

STEP ONE

Remove cores from apples. Using the tip of a sharp knife, score the
skin around the middle of each apple. Stand apples up in an oven­ proof casserole.

STEP TWO

In a mixing bowl, combine brown sugar with dried fruits. Divide fruits
among the four apples. Stuff the holes. Pour water into bottom of
casserole.

STEP THREE

Place wire rack into glass bowl of oven. Reduce heat to 428℉
Put casserole on wire rack and bake for 25 to 35 minutes or until soft.

Serve with whipped cream or van illa yogurt.

Page 71

OLD FASHIONED BREAD AND

BUTTER PUDDING

Makes 4 servings
Baking time : 30 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

8 thin slices white bread, crusts removed
4 tablespoons butter

1/2 cup currants or raisins

2 tablespoons brown sugar
2 tablespoons white sugar
2 large eggs
2 cups milk
1 teaspoon ground cinnamon
2 teaspoons brown sugar (for dusting)

STEP ONE

Butter one side of each bread slice. Cut 4 bread slices in half on the
diagonal. Cut remaining fo ur bread slices into q uarters. Set aside.

STEP TWO

Line the sides of an oven-proof casserole with the bread halves, butter
side against the dish. Arrange half the remaining bread in the bottom
of the casserole. Sprinkle with half the currants and brown sugar.
Make a second layer with remaining bread, Currants and brown sugar.
Set aside.

Page 72

New England Blueberry Custard (Continued)

STEP THREE

In a mixing bowl, whisk together white sugar, eggs and milk. Pour
mixture into casserole, dust with cinnamon and let stand for 30
minutes.

STEP FOUR

Cover casserole with foil. Place wire rack into glass bowl of oven.
Reduce heat to 347℉ Set casserole directly on wire rack

and bake for 30 minutes. Sprinkle with 2 teaspoons brown sugar
before serving.

‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧‧

JAMAICAN BANANAS FOSTER

Makes 4 servings
Baking time : 20 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

4 firm bananas, halved lengthwise

1/4 cup butter or margarine, softened
1/2 cup brown sugar

1

1/2 tablespoons lemon juice
1/3 cup banana liqueur or rum
1/4 cup brandy, warmed

Page 73

STEP ONE

Place wire rack into glass bowl of oven. In a 9 or 10 inch oven-proof
casserole, combine softened butter and brown sugar. Reduce heat to

464℉ and place casserole on rack. Cook for 5 minutes.

STEP TWO

Add lemon juice and rum or banana liqueur; continue cooking for 10
minutes. Add sliced bananas, turning once to coat with sauce. Cook 5
more minutes.

STEP THREE

At the table, pour warmed brandy over bananas and ignite. When
flames go out, serve over ice cream.

Page 74

RICH AND DARK FUDGE CAKE

Makes one 8×8 inch cake
Baking time : 30 minutes

* Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature.

1 cup flour
1 cup sugar

1/2 cup cocoa

1 teaspoon baking powder
1 teaspoon baking soda

1/2 teaspoon salt

1 egg slightly beaten

1/2 cup milk
1/4 cup vegetable oil

1 teaspoon vanilla

1/2 cup boiling water

STEP ONE

In a large mixer bowl, combine dry ingredients. Add egg, milk, oil
and vanilla and beat on med ium speed for 2 minutes. Stir in boiling

water. Pour into greased 8×8 inch pan.

STEP TWO

Place wire rack into glass bowl of oven. Reduce heat to 347℉
and bake for 30 minutes. Cool in pan 10 minutes, remove from pan

to wire rack. Cool completely. Frost as desired.

Page 75

V. EZ COOK OVEN

TROUBLE SHOOTING GUIDE

SYMPTOM PROCEDURES

OVEN WILL NOT TURN ON * Check to see that the power cord

is plugged into AC outlet.

* Turn the timer dial past 20

minutes and then back to the
proper time.

* Push the carry handle all the way

down.

NOTE : This handle acts as a safety

switch and will not allow the
oven to work when in the up­ right position.

OVEN WILL NOT HEAT UP * Check the thermostat to see that it

is set for a high enough
temperature.

LID OR BOWL IS CRACKED * Order replacement from the

service department at once.

Page 76

QUICK REFERENCE GUIDE

Remember to preheat oven to 482℉ for 6 minutes before
following recipe cooking temperature

ITEMS COOKING TIME
MEATS AND FISH

Beef Rib Roast
Boneless
With bone
Meat Loaf (2 pound) 50 to 60 minutes
Hamburgers
4 Burgers (1/4 pound each)

Hot Dogs (1
Rib Eye or Strip Steak 8 minutes (rare)

Grilled Shrimp 6 to 8 minutes
Lobster Tails 12 minutes
Pork Loin Roast 23 minutes per pound
Pork Chops (1/2 inch thick) 8 to 10 minutes
Sausage Patties (1 pound) 10 minutes
Leg of Lamb Rare-20 minutes per pound

Breaded Fish (Frozen) 5 to 7 minutes less than package directs
Bacon (1 pound) 10 minutes

1/2 to 2 ounces each) 4 minutes

25 to 30 minutes per pound
20 to 25 minutes per pound

10 minutes (rare)
12 minutes (medium)
14 minutes (well done)

10 minutes (medium)
12 minutes (well done)

Medium-25 minutes per pound
Well-30 minutes per pound

Page 77

TEMPERATURE COOKING AND SERVING TIPS

347℉
347℉
347℉ Top with tomato paste
464℉

464℉ Grill on upper rack
464℉
464℉
464℉
482℉ Peel and devein. Baste and place 6 to 8

446℉ Split and discard undershell. Upper rack
365℉ Bottom rack
464℉ Upper rack
392℉ Upper rack
392℉

392℉ Upper rack
365℉to 392℉ Use either rack, both if needed

Top with your favorite sauce

Grill on lower rack

Cook on upper rack

shrimp on each skewer

Cook at 240℃ for first 20 minutes

Page 78

ITEMS COOKING TIME
POULTRY

Chicken (31/2 pound)
Quartered
Halved
Whole
Chicken Breasts (Boneless) 10 minutes
Chicken Breasts (with Bones) 20 to 25 minutes
Turkey (Un-stuffed) 20 minutes per pound
Turkey Breast (Half-3 pounds) 45 to 60 minu tes
Cornish Hens 20 minutes per pound

25 minutes
35 minutes
45 minutes

BREADS AND CONVENIENCE FOODS

Muffins 10 minutes
Biscuits 9 minutes
Dinner Rolls 15 minutes
Tacos (Frozen) 6 to 7 minutes

Brownies 20 minutes

VEGETABLES

Baked Potato (6 to 8 ounces) 35 to 45 minutes

Corn on the Cob (4 ears) 20 minutes

French Fries 10 minutes or until crisp

(spray lightly with oil to make fries
more browner)

Page 79

TEMPERATURE COOKING AND SERVING TIPS

464℉
464℉
464℉
464℉ Upper rack
464℉ Lower rack
392℉ Season before Roasting
392℉ Season before Roasting
392℉ Season before Roasting

Lower rack. Brush with sauce, if
desired, in last 10 minutes

392℉ Place in a 6 muffin tin with liners
437℉ Use a 9 inch non-stick pan
347℉ Rise till doubled before baking
446℉ Lower rack. Spray rack with

non-stick coating

347℉ Lower rack. Spray rack with

non-stick coating

392℉ Lower rack. Spray rack with

non-stick coating

392℉ Lower rack. Remove silk and soak in water

for 15 minutes before roasting

446℉ Upper rack. Spray rack with

non-stick coating

Page 80