Wisco Industries 421 User Manual

INDEX

Features .................................................................................................................1

Electrical Data ....................................................................................................... 1

Dimensions ............................................................................................................ 1

Additional Accessories .......................................................................................... 1

Cleaning Instructions ............................................................................................. 2

Operating Instructions ........................................................................................... 2

Warranty Information ............................................................................................. 3

Contact Information .............................................................................................. 3

Exploded View ....................................................................................................... 4

Wiring Diagram ...................................................................................................... 6

Parts List ............................................................................................................... 8

Handle Assembly Instructions ............................................................................... 9

Miscellaneous Baking Information ...................................................................... 11

Recipes ................................................................................................................ 12

1

MULTI-PURPOSE OVEN

FEATURES:

• Opening: 3" x 13"

• Removable cleanout tray

• LED Display

• Adjustable thermostat 150°F–500°F in 25°F increments

• 30-minute digital display timer

• Quick one-touch setting with temperature memory

• Long-life calrod heating elements

• Flip-up handle design for easier storage

ADDITIONAL ACCESSORIES AVAILABLE:

• Cookie pan (#0016555)

• Cooling rack (#00616CR)

• Parchment paper: 500 sheets (#0018167-1) 1000 sheets (#0018167-2)

IMPORTANT: Read the following safety and operating instructions to avoid injury and/or

damage to equipment and property.

Plug unit into a properly grounded electrical outlet of the correct voltage, size and plug conguration for this unit. We recommend usage on an individual branch circuit of at least 15 amps for best results. Failure to do so may result in decreased performance of the pizza oven.

The oven should never be operated on or near combustible materials. Caution should be taken because of the hot surfaces attained during use. We recommend a 6" spacing from walls.

Exterior surfaces on unit may get hot. Use caution when touching these areas to avoid injury.

Improper assembly of the “ip-up” handle to the grill could cause the grill to rotate. This may result in food falling off the grill. Injury to the individual could occur if attempting to catch falling food. See proper handle assembly instructions included in this instruction manual.

When removing from oven, use caution to avoid hot food falling into the oven, on the operator, etc.

Unplug oven when not in use.

Unit is not waterproof. DO NOT submerge in water. DO NOT operate if unit has been submerged in water.

ELECTRICAL DATA:

• 120 volts, 12.5 amps, 1500 watts

• Best when operated on an individual branch circuit

• 6' power cord

DIMENSIONS:

• 7¾"H x 18"W x 15"D

• Inside dimension: 13" x 13" x 3"

SHIPPING WEIGHT:

Approximately 20 lbs.

2

ASSEMBLING COMPONENT PARTS

Included with your oven is a plastic bag containing the grill handle, screw, and a thumb nut. See instructions for assembling the ip-up handle on page 9.

CLEANING INSTRUCTIONS

Unplug oven, and allow to cool before cleaning. This oven is designed with a cleanout tray which should be removed and cleaned often with warm, soapy water and dried thoroughly. Most of the spillage will fall directly onto this tray. If spillage is not allowed to accumulate, the internal parts of the oven will stay relatively clean. Usage of aluminum foil in the cleanout tray is recommended to aid in keeping the oven clean. Change the foil often. Proper cleaning eliminates smoking caused by carbon buildup. The outside of the oven may be cleaned with a soft cloth and stainless steel cleaner. As with all metals, there may be sharp edges, and caution should be used when cleaning.

DO NOT USE ANY OVEN/RANGE CLEANERS ON THIS UNIT.

AVOID USING ABRASIVE SCOURING PADS AS SOME MAY CAUSE SCRATCH MARKS ON UNIT.

OPERATING INSTRUCTIONS:

Turning the Oven ON

• Push the control knob to turn the oven on. The prompting buzzer will make a sound.

Quick One-touch Setting with Temperature Memory

• The oven will automatically start at the last used temperature setting for 10 minutes if the control knob is not turned or pushed within 5 seconds. If the unit has been unplugged, the default is 450˚F. Time is not saved in memory and will always default to 10 minutes.

Selecting Bake Time

• With the baking time ashing, turn the control knob clockwise to increase the baking time and counterclockwise to decrease the baking time. The maximum baking time is 30 minutes. If a longer time is needed, turn the control knob clockwise again before original set time is done.

• Once the desired baking time is displayed, push the control knob once to display the baking temperature.

Selecting Baking Temperature

• Turn the control knob clockwise to increase the baking temperature and counterclockwise to decrease the baking temperature. The temperature can be regulated in 25˚F increments. The minimum baking temperature is 150˚F, and the maximum is 500˚F.

NOTE:

• After the baking temperature is selected, the oven will automatically start if the control knob is not turned within 5 seconds.

• The baking temperature cannot be changed once the oven has started.

• The oven's TEMP light will ash until it has reached the desired pre-heat temperature.

Adding/Subtracting Baking Time

• Time can be added or subtracted while the oven is operating.

• Turn the control knob clockwise to increase the baking time and counterclockwise to decrease the baking time.

Turning the Oven OFF

• If the control knob is pushed during the cooking cycle, the oven will shut off.

• The oven’s display will ash for the last 15 seconds of the cooking cycle, then the prompting buzzer will beep ve times and shut off. The cooling fan will remain running for several minutes.

Error Codes

If the digital readout should display either of the following error codes, please give us a call.

• The code E1 will appear on the LED display when there is an open circuit in the temperature

sensor circuit; a replacement temperature sensor may be needed to correct this.

• The code E2 will appear on the LED display when the temperature sensor circuit is shorted; a

replacement temperature sensor may be needed to correct this.

LIMITED WARRANTY / RETURN POLICY 1 YEAR REPLACEMENT/EXCHANGE

Wisco Industries, Inc. warrants its equipment against defects in materials and workmanship subject to the following conditions:

Should any product fail to function in its intended manner under normal use within the limits dened in this warranty, Wisco Industries will determine if the item is to be repaired or replaced by Wisco Industries. Failure to follow authorizing instructions may void any claim and/or warranty.

• Contact Wisco Industries for repair/replacement by calling (608) 835-3106 or toll free (800) 999-4726. You can

also email us at: contact@wiscoind.com

• An authorizing RMA number must be obtained through Wisco Industries BEFORE any warranty issues can

be resolved. Failure to do so in advance may void the warranty/claim resulting in Wisco Industries not being responsible for any incurred expenses and/or charges.

• At time of call, Wisco Industries will assist you in:

- getting your unit replaced/exchanged

- and/or obtaining repair parts

- and/or authorizing a service agent

This warranty covers products shipped to the 48 contiguous Unites States, Hawaii, and metropolitan areas of Alaska and Canada only. Warranty for international or areas not listed above will consist of replacement of parts only. There will be no labor coverage, and parts must be shipped to an address within the 48 contiguous United States, Hawaii, and metropolitan areas of Alaska and Canada only.

Time Period

One year from date of shipment from our manufacturing facility. Parts replaced under this warranty are warranted for the unexpired portion of the original product warranty only.

Exclusions

The following conditions are not covered by warranty:

• Equipment failure relating to improper installation and improper utility connection or supply.

• Equipment that has not been properly maintained or damage from improper cleaning and/or water damage to

controls.

• Equipment that has not been used for its intended purpose or has been subject to misuse or misapplication,

neglect, abuse, accident, alteration, negligence, damage during subsequent transit, delivery or installation, re, ood, riot, or act of god.

• Equipment that has the model number or serial number removed or altered.

WISCO INDUSTRIES, INC. DISCLAIMS AND EXCLUDES ANY AND ALL OTHER EXPRESS OR IMPLIED WARRANTIES, INCLUDING, WITHOUT LIMITATION, ANY AND ALL WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.

Buyer agrees that its SOLE AND EXCLUSIVE REMEDY against Wisco and Wisco’s SOLE AND EXCLUSIVE LIABILITY arising out of any defect or nonconformity in the product shall be replacement/exchange of such nonconforming countertop food service equipment at Wisco’s expense. No countertop food service equipment shall be returned without Wisco’s consent. IT IS AGREED THAT WISCO’S MAXIMUM LIABILITY SHALL NOT IN ANY CASE EXCEED THE SALE PRICE FOR THE COUNTERTOP EQUIPMENT CLAIMED TO BE DEFECTIVE OR NONCONFORMING.

Without limiting the generality of the foregoing, SUCH WARRANTIES DO NOT COVER: Glass, plastic enclosures/ panels, door assemblies, light bulbs, and wire pizza oven heating elements.

SHIPPING DAMAGE

If the outside packaging of your order is visibly dented, crushed, torn, or otherwise signicantly damaged, or if you move the carton and you hear broken glass, please reject the shipment while driver is still with you if possible. Please call us at (800) 999-4726 or email contact@wiscoind.com to notify us of the issue. We will conrm the damage with the carrier and reship your order immediately.

RETURN POLICY

You may return any unused, undamaged items within 30 days of receipt. We will issue a refund in the form of your original payment less a 20% restock fee. All returns must be received in resalable condition. Wisco Industries will not accept a return with shipping damage. Wisco Industries will not reimburse any shipping and handling fees.

If you would like to return an item, please call us at (608) 835-3106 or toll free at (800) 999-4726. Ask for our Food Service Equipment Division. You may also email us at: contact@wiscoind.com. You will be given an RMA number and return instructions. We cannot accept returns without an RMA number. Please be sure to include a copy of the packing list with the return.

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4

Model 421

Exploded View

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7

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5

4

3

2

1

9

10

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MODEL 421 EXPLODED VIEW

5

3

2

1

12

13

14

15

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MODEL 421 WIRING DIAGRAM

Model 421

Wiring Diagram

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1

18

16

15

9

11

CN4 NTC

CN2 FAN

HEAT 2

HEAT 1

CN1

CN2

ACN

ACL

CONTROL BOARD POWER BOARD

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ITEM # PART # DESCRIPTION

1 0022901 CONTROL BOARD

2 I013746 CONTROL BOARD DECAL

3 0022903 CONTROL KNOB HOUSING

4 0022905 CONTROL KNOB

5 RA441N CLEANOUT TRAY

6 0023019 BAG OF PARTS (Incl. handle, nut, screw & clean

out tray knob & screw)

7 0019113N GRILL FRONT PANEL

8 WA114 GRILL

9 0022938 POWER CORD

10 00140 WIRE NUT

11 008248 STRAIN RELIEF

12 0023054SK SIDE FOOT SERVICE KIT

13 0023055SK REAR FOOT SERVICE KIT

14 0022921 TEMPERATURE SENSOR

15 0023033 HI-LIMIT THERMOSTAT

16 0023020SK COOLING FAN

17 0022935 UPPER HEATING ELEMENT 900W

18 0022927 POWER BOARD

19 0022936 LOWER HEATING ELEMENT 600W

20 0023057SK BOTTOM FOOT SERVICE KIT

21 RA423N BOTTOM PAN ASSEMBLY WITH FEET

9

WARNING

Improper assembly of the “ip-up” handle to the grill could cause the grill to rotate. This may result in food falling off the grill. Injury to the individual could occur if attempting to catch falling food.

HANDLE ASSEMBLY INSTRUCTIONS

1010

NOTES

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11

CONVERTING OVEN RECIPES:

Recipes made using a standard oven can usually be made in the Wisco oven. There is no need to change ingredients or the quantity of ingredients. Cooking times may need to be adjusted either shorter or longer, so attention should be paid the rst time a recipe is prepared. Recipes that rise more than the interior space in the oven should not be made in the Wisco oven.

BAKING TEMPERATURES:

Most recipes can be made following the recommended temperatures. If you are using a Wisco oven that does not have an adjustable temperature gauge such as Model 425, use the temperature setting closest to the temperature recommended in the recipe. Example: If the recipe calls for 375°F, use the 350°F temperature setting. If the recipe calls for 425°F or higher, use the 450°F temperature setting. Not all recipes will work in this manner, but most will still be successful by simply adjusting the baking time.

BAKING PANS:

This oven has been tested using a variety of baking dishes including glass (Pyrex®), stainless, aluminum, stone, and Corningware®. All have yielded successful results.

The majority of recipes listed here have been made using:

• Wisco baking sheet #0018024 (equivalent to a 12" round pizza pan) - Available through

Wisco Industries.

• Stainless ½ size 2" deep steam pan (equivalent to a 9"x13" pan) which can be purchased

online from various manufacturers or in restaurant equipment stores.

• Most standard home version 9"x13" pans will not t in this oven due to formed handles on

the pan. However, you are not limited to only using these size pans. If the pan ts and can safely be used in high oven temperatures (600°F), it can be used.

Recipes

Don’t limit yourself to making only frozen pizzas in this oven!

Be adventurous, and try some of our families’ recipes on the

following pages, or try some of your own family favorites.

The possibilities are endless!

From our family to yours, enjoy!

.

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FRUIT PIZZA

Yield: 16 slices Preheat oven to 350°F

For crust:

1 package (1 pound 1.5 ounces) sugar cookie mix (not refrigerated rolls)

For lling:

1 (8 ounce) package of cream cheese, softened ¼ cup sugar 8 ounces Cool Whip 2 teaspoons vanilla extract

For Topping:

Assortment of fresh fruit Miniature chocolate chips or melted chocolate (optional)

1. Prepare sugar cookie mix according to package directions. Press rmly onto baking sheet or

12" pizza pan within 1 inch of edge of pan used. Bake at 350°F for 15 minutes. Set aside and let cool completely.

2. For lling, mix all ingredients well. Spread evenly over cooled crust. Top with any assortment of

fresh fruit. Sprinkle chocolate chips, or drizzle melted chocolate on top if desired.

BREAKFAST PIZZA

Yield: 4-8 servings Preheat oven to 450°F

1 can (8 ounces) refrigerated crescent rolls 4 eggs 1½ cups refrigerated shredded hash brown potatoes 1 tablespoon milk 2–3 tablespoons dijon mustard ¼ teaspoon garlic powder ½ pound sausage, browned and drained salt & pepper to taste ¾–1 cup Colby-Monteray Jack cheese

1. Separate dough, and spread over a lightly greased baking sheet or a 12" pizza pan; press

perforations to seal crust. Spread dijon mustard onto dough. Roll edges of dough inward about an inch to create a ridge on all sides.

2. Place hash brown potatoes over crust. Top with sausage, and then sprinkle with cheese.

Whisk remaining ingredients together, and gently pour over pizza. Bake at 450°F for 20 minutes or until eggs are set and cheese is melted.

CRUSTLESS PIZZA

Yield: 6 servings Preheat oven to 350°F

GLUTEN FREE

Crust:

1 (8 oz) package full fat cream cheese, room temperature 2 eggs ¼ teaspoon black pepper ¼ cup grated parmesan cheese 1 teaspoon garlic powder

Topping:

½ cup pizza sauce 1½ cups shredded mozzarella cheese Toppings of choice - pepperoni, ham, sausage, mushrooms, peppers

1. Lightly spray ½ size 2" deep steam pan with cooking spray. Combine crust ingredients,

and mix well with electric hand mixer. Spread into pan. Bake at 350°F for 15 minutes or until golden brown. Allow crust to cool for 10 minutes.

2. Spread pizza sauce onto crust. Top with 1¼ cups shredded cheese and toppings. Add

remaining ¼ cup of shredded cheese over toppings. Bake at 350°F for 8–10 minutes or until cheese is melted.

14

FRENCH BREAD PIZZA

Yield: 4 slices (2-3 servings each) Preheat oven to 350°F

1½ pounds lean ground beef 1 cup chopped green onions ½ teaspoon garlic powder 1 can (4 oz) sliced jalapenos, drained ½ teaspoon salt 1 can (8 oz) tomato sauce or pizza sauce 2 loaves (8 oz each) French bread, ½ cup grated Parmesan cheese halved lengthwise 4 cups (16 oz) shredded mozzarella cheese 1 jar (8 oz) processed cheese sauce 1 can (4 oz) mushroom stems & pieces, drained

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder

and salt.

2. Spread each bread half with cheese sauce. Top with beef mixture, mushrooms, onions and

jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses.

3. Place 2 halves on baking sheet, and bake at 350°F for 15 minutes or until cheese is melted.

4. Bake remaining 2 halves or individually wrap them in heavy-duty foil and freeze. May be frozen

for up to 3 months. Unwrap loaves and thaw on baking sheet in the refrigerator before baking.

RANCH QUESADILLAS

Yield: 2 servings Preheat oven to 350°F

2 (9") our tortillas ½ cup shredded Monterey Jack cheese ¼ cup ranch dressing Guacamole (optional) 2 tablespoons diced green chilies, rinsed & drained Salsa (optional) ½ cup shredded cooked chicken or beef Ranch dressing for dipping (optional)

Place 1 our tortilla on baking sheet. Combine dressing, chilies, chicken, and cheese in medium bowl. Spread mixture onto tortilla. Top with remaining our tortilla, and bake for 10 to 15 minutes or until cheese is melted. Cut into 6 wedges, and garnish with guacamole and salsa if desired.

FRENCH DIP CRESCENTS

Yield: 8 mini sandwiches Preheat oven to 350°F

½ pound deli roast beef, thinly sliced 4 slices provolone cheese 4 teaspoons horseradish sauce or ranch dressing 1 can (10 oz) refrigerated crescent roll dough 1 packet Au Jus Gravy mix (optional)

1. Separate crescent rolls into 8 triangles. Spread ½ teaspoon horseradish or ranch dressing on

each crescent. Top each crescent with ½ slice provolone cheese and some roast beef. Roll up crescents and place on baking sheet.

2. Bake at 350°F for 12 minutes or until golden brown. While baking, make Au Jus according to

package directions. Serve as dipping sauce for warm crescents.

15

CHEESY CRESCENT DOGS

Yield: 8 hot dogs Preheat oven to 350°F

8 hot dogs 4 slices American Cheese, cut into 4 strips each 1 tube (8 oz) refrigerated crescent dinner rolls

1. Slit each hot dog lengthwise to within ½" of each end. Insert 2 strips of cheese into each slit.

2. Separate crescent dough into triangles. Wrap dough triangle around each hot dog. Place on

ungreased cookie sheet cheese side up.

3. Bake at 350°F for 9–10 minutes until golden brown.

FIESTA BEEF CASSEROLE

Yield: 8 servings Preheat oven to 350°F

2 pounds lean ground beef 1 can (11 oz) nacho cheese soup, undiluted ¾ cup chopped onion, divided ½ cup milk 1 envelope taco seasoning ¼ cup chopped green pepper 1 can (8 oz) tomato sauce 1 teaspoon worcestershire sauce ¾ cup water ¼ teaspoon sugar 1 can (4 oz) green chilies, drained Paprika 1 can (16 oz) black beans, rinsed & drained 1 package (24 oz) frozen O’brien potatoes, thawed

1. In a large skillet, cook beef and ½ cup onion over medium heat until meat is no longer pink;

drain. Stir in the taco seasoning, tomato sauce, and water. Bring to a boil. Reduce heat, and simmer for 1 minute.

2. Spread into a greased ½ size 2" deep steam pan. Top with the green chilies, beans, and

potatoes. In a large bowl, combine the soup, milk, green pepper, worcestershire sauce, sugar, and remaining onions; pour over potatoes. Sprinkle with paprika.

3. Cover and bake at 350°F for 30 min. Uncover and bake for an additional 10–15 minutes or until

lightly browned. Let stand for 10 minutes before serving.

MOZZARELLA BEEF ROLL-UPS

Yield: 6 servings Preheat oven to 350°F

1 pound ground beef 1 medium chopped green pepper ⅓ cup chopped onion 1 can (8 oz) pizza sauce 28 slices pepperoni ½ teaspoon dried oregano 6 our tortillas (10”), warmed 6 pieces (1 oz each) string cheese

1. In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no

longer pink; drain. Stir in the pizza sauce, pepperoni, and oregano.

2. Spoon about ½ cup beef mixture off-center onto each tortilla; top with a piece of string cheese.

Fold one side of tortilla over lling, and roll up.

3. Place seam side down onto an ungreased baking sheet. Bake at 350°F for 10 minutes or until

heated through and cheese is melted.

16

BEEF & BROCCOLI BRAID

Yield: 4-6 servings Preheat oven to 350°F

½ pound lean ground beef

₁

⁄₈

teaspoon salt

¼ cup chopped onion

₁

⁄₈

teaspoon pepper 1½ cups frozen chopped broccoli 1 tube (8 oz) refrigerated crescent rolls ½ cup (2 oz) shredded mozzarella cheese ¼ cup sour cream

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add the broccoli, sour cream, salt, and pepper; heat through.

2. Unroll tube of dough on greased baking sheet; seal the seams and perforations forming

a 12" x 8" rectangle. Spread the beef mixture lengthwise down the center. On each side, cut 1" wide strips about 3" into center.

3. Starting at one end, fold alternating strips at an angle across lling; seal ends. Repeat.

4. Bake at 350°F for 15–20 minutes or until lightly browned.

GREEN PEPPERS WITH RICE STUFFING

Yield: 4 servings Preheat oven to 450°F

4 medium green peppers ¼ cup water ½ pound lean ground beef ¾ teaspoon salt

⅓ cup nely chopped onion ½ teaspoon chili powder ⅓ cup nely chopped celery Dash of pepper

1 tablespoon shortening 1 cup shredded mozzarella cheese (optional) 1½ cups cooked brown or white rice 1 can (8 oz) tomato sauce

1. Cut green peppers in half lengthwise. Remove seeds and membranes; wash. Place in boiling

water to soften slightly; about 4 minutes.

2. In a large skillet, cook beef, onion, and celery in shortening until beef is no longer pink. Add

remaining ingredients, mix well.

3. Spoon an equal amount of mixture into green pepper shells. Top each with ¼ cup mozzarella

cheese. Arrange on baking sheet. Bake at 450°F for 10–15 minutes or until rice mixture is hot and pepper shells are tender.

CHICKEN ALFREDO ROLLUPS

Yield: 9 Rollups Preheat oven to 350°F

9 lasagna noodles 2½ cups shredded mozzarella cheese, divided 2 (16.9 oz) jars of Alfredo sauce ½ teaspoon dried oregano 3 cups cooked shredded chicken ½ teaspoon garlic powder 5 tablespoons grated Parmesan cheese, divided

1. Boil noodles according to package directions; rinse. Blot noodles of excess water with paper

towel. Lay at, and set aside.

2. In a medium bowl, combine shredded chicken, 1 jar of Alfredo sauce, 3 tablespoons parmesan

cheese, oregano, and garlic powder. Mix well.

3. Spread ½ cup to 1 cup of Alfredo sauce onto bottom of an 8" x 8" baking dish. Spread chicken

mixture evenly amongst noodles. Roll noodles up and place in pan seam side down.

4. Pour remaining Alfredo sauce on top of noodles. Sprinkle remaining cup of mozzarella cheese,

2 tablespoons parmesan cheese, and additional oregano to taste on top of noodles.

5. Bake at 350°F for 20–30 minutes or until heated through and cheese has melted.

EASY CHICKEN ENCHILADAS

Yield: 5 servings Preheat oven to 350°F

2½ cups chopped cooked chicken ¼ cup chopped fresh cilantro, divided 1 can (10 ¾ oz) cream of chicken soup 10 (8”) our tortillas 1 cup sour cream, divided 1½ cups salsa 1 package (8 oz) shredded colby and Monterey Jack cheese; divided

1. Mix chicken, soup, ½ cup sour cream, 1 cup cheese, and 3 tablespoons cilantro until well

blended. Spoon approximately ¼ cup down the centers of each tortilla; roll up.

2. Place seam sides down in a ½ size 2" deep steam pan sprayed with cooking spray. Top

with salsa and remaining cheese.

3. Bake at 350°F for 20–25 minutes or until heated through. Top with remaining sour cream

and cilantro.

CHICKEN & DUMPLING CASSEROLE

Yield: 6–8 servings Preheat oven to 350°F

3–4 cups shredded cooked chicken or turkey 1¼ teaspoons baking powder ¼ cup unsalted butter ¼ teaspoon salt 1 cup milk 2 cups chicken broth 1 cup our 1 can cream of chicken soup

1. Melt butter in the microwave, and pour into the bottom of a ½ size 2" deep steam pan. Spread

chicken on top of butter.

2. Whisk together the milk, our, baking powder, and salt. Slowly pour over chicken. Do not stir.

3. Whisk together chicken broth and soup. Pour over the our and milk mixture. Do not stir.

4. Bake uncovered at 350°F for 60 minutes or until dumplings are golden brown.

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CHICKEN & SPINACH LASAGNA

Yield: 6–8 servings Preheat oven to 350°F

9 oven ready lasagna noodles 1 teaspoon basil ½ cup butter 1 teaspoon oregano 1 medium onion, chopped ½ teaspoon pepper 1 clove garlic, minced 1 (15 oz) container ricotta cheese ½ cup our 2 (10 oz) frozen spinach, thawed and drained 1 teaspoon salt 2 cups cooked chicken, cubed 1 (14 oz) can chicken broth ¼ cup grated Parmesan cheese 1½ cups milk 1 tablespoon fresh parsley 4 cups shredded mozzarella cheese, divided 1 cup shredded Parmesan cheese, divided

1. In a large saucepan, melt butter with onion and garlic until tender. Stir in our and salt. Simmer

until bubbly. Add broth and milk; boil 1 minute. Stir in 2 cups mozzarella cheese and ½ cup Parmesan cheese, basil, oregano, and pepper. Continue mixing until all the cheese has melted. Remove from heat.

2. In a bowl, mix together ricotta cheese and spinach.

3. Ladle ¾ cup of cheese sauce into bottom of ½ size 2" deep steam pan. Layer the remaining

ingredients as follows:

- 3 lasagna noodles

- ½ of remaining spinach mixture

- ⅓ of remaining cheese sauce

- 1 cup chicken

- ⅓ of remaining mozzarella cheese

- ¼ cup of shredded parmesan cheese

Repeat layering of above ingredients one more time.

Top layer:

- 3 lasagna noodles

- ⅓ of remaining cheese sauce

- ⅓ of remaining mozzarella cheese

- ¼ cup grated parmesan cheese

- fresh parsley

4. Cover with aluminum foil, and bake at 350°F for 25 minutes; remove foil. Bake an additional

15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

BAKED FRENCH TOAST

Yield: 8 servings Preheat oven to 350°F

1 (1 pound) loaf French bread, cut into big cubes ¼ teaspoon ground cinnamon 6 eggs ¾ cup butter 2 cups half and half 1⅓ cups brown sugar 2 teaspoons vanilla extract 3 tablespoons maple syrup

1. Butter a ½ size 2" steam pan. Arrange the cubes of bread in the bottom. In a large bowl,

beat together eggs, half and half, vanilla, and cinnamon. Pour over bread cubes, cover, and refrigerate overnight.

2. The following morning, in a small saucepan, combine butter, brown sugar, and maple syrup;

heat until bubbling. Pour over bread and egg mixture.

3. Bake at 350°F for 20 minutes or until golden brown.

19

PINEAPPLE UPSIDE-DOWN CAKE

Yield: (1) 9" round cake Preheat oven to 350°F

¼ cup butter or margarine 1½ teaspoons baking powder

⅔ cup packed brown sugar ½ teaspoon salt

7 slices pineapple (from 14 oz can), drained ½ teaspoon cinnamon 7 maraschino cherries without stems (optional) 1 teaspoon vanilla extract 1⅓ cups all purpose our ¾ cup milk 1 cup granulated sugar 1 egg ⅓ cup shortening

1. Melt butter in microwave, and pour into a 9” round cake pan. Sprinkle brown sugar evenly

over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. In a medium bowl, beat remaining ingredients with electric mixer on low speed for 30 seconds

scraping bowl often. Beat on high speed 3 minutes scraping bowl occasionally. Pour batter over pineapples and cherries.

3. Bake at 350°F for 25 minutes or until a toothpick inserted comes out clean. Immediately

place heat proof serving plate upside down over pan; turn both plate and pan over. Leave pan over cake for a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm.

BAKED PEARS

Yield: 2 servings Preheat oven to 450°F

2 medium ripe pears, peeled and halved, seeds removed 2 teaspoons sugar 4 teaspoons butter or margarine ½ teaspoon cinnamon 1 teaspoon lemon juice 4 teaspoons orange marmalade

1. Place pear halves, cut side up, in a shallow 1 quart baking dish. Place 1 teaspoon butter in the

center of each; drizzle with lemon juice. Combine sugar and cinnamon; sprinkle over pears. Top each with 1 teaspoon marmalade.

2. Cover with aluminum foil and bake at 450°F for 15–20 minutes or until heated through.

3. Serve warm or cold with a dollop of whipped topping, yogurt, or ice cream.

CHEESECAKE BARS

Yield: 16 bars Preheat oven to 350°F

2 tubes (8 oz each) refrigerated crescent rolls 1 egg, separated 2 packages (8 oz each) cream cheese, softened ¼ cup granulated sugar; or to taste 1 cup granulated sugar ½ teaspoon cinnamon

1 teaspoon vanilla

1. Mix ¼ cup sugar and cinnamon in small dish; set aside. Beat cream cheese, 1 cup sugar, vanilla,

and egg yolk until smooth.

2. Spread out one tube of crescent rolls onto a baking sheet. Seal the seams and perforations

forming a square within 1" of baking pan. Spread cream cheese mixture evenly over dough.

3. Place second tube of crescent rolls onto a sheet of waxed paper or parchment paper. Spread

dough to approximately the same size as that of the baking pan. Place dough side down onto cream cheese layer. Remove waxed paper or parchment paper.

4. Beat egg white, and brush over top layer of crescent roll dough. Sprinkle with cinnamon and

sugar mixture. Bake at 350°F for 20 minutes or until golden brown.

BANANA BREAD

Yield: 2 loaves Preheat oven to 350°F

¾ cup sugar 2 cups all purpose our ½ cup butter or margarine, softened 1 teaspoon baking soda 1 cup (2 medium) ripe bananas, mashed ½ teaspoon salt ⅓ cup milk ½ cup chopped nuts of choice (optional) 1 teaspoon vanilla 2 eggs

1. In large bowl, combine sugar and butter; beat until light and uffy. Add 2 eggs; beat well. Add

bananas, milk, and vanilla; blend well.

2. In small bowl, combine our, baking soda, salt, and nuts. Mix well. Add dry mixture to banana

mixture. Stir just until dry ingredients are moist. Do not over mix.

3. Pour into (2) greased 8" x 4" loaf pans. Bake at 350°F for 20–25 minutes or until toothpick

inserted into center comes out clean. Cool 5 minutes in pan, and then remove from pan. Cool completely, wrap tightly, and store in refrigerator.

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FAVORITE RECIPES

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P.O. Box 10

Oregon, WI 53575

Phone: 608-835-3106

Toll-Free: 1-800-999-4726

Fax: 608-835-8273

www.wiscoind.com

FP140166-M

REV: A

Wisco Industries 421 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual