Hamilton Beach Countertop Oven with Convection - Manual (Page 10)

10
Pumpkin Cookies
1 package 18.25 ounce (517g) white
cake mix
2 teaspoons (10 ml) pumpkin pie spice
1 cup (250 ml) canned pumpkin
To preheat the oven, set Temperature Control Knob to 375ºF (190ºC); set Function
Knob to Convection. Lightly spray cookie sheet with nonstick cooking spray.
Beat cake mix, pumpkin pie spice, pumpkin, and butter with electric mixer on
medium speed for 2 minutes. Stir in raisins, (optional). Scoop out 1 tablespoon
(15 ml) of dough, and place on prepared cookie sheet. Repeat with the remaining
dough, placing scoops 2 inches (5 cm) apart. Bake for 10 to 12 minutes or until
lightly browned around edges. Allow to sit on cookie sheet and cool 1 to 2 min-
utes before transferring to cooling rack. Makes 24 servings.
Double Corn Bread
1 ⁄
4
cup (60 ml) milk
1 egg
1 ⁄
4
cup (60 ml) vegetable oil
To preheat the oven, set Temperature Control Knob to 425ºF (220ºC); set Function
Knob to Convection. Grease a 6-muffin tin.
In a large bowl, stir egg, milk, and oil together. Add cream corn and cornmeal mix;
stir until cornmeal is just dampened. Pour batter into muffin tins. Bake for 20 min-
utes or until golden brown. Makes 6 servings.
Herb Roasted Turkey Breast
1 7 pound (3150 g) turkey breast,
fresh or frozen, thawed
1 teaspoon (5 ml) ground thyme
1 teaspoon (5 ml) rosemary leaves,
crushed
To preheat the oven, set Temperature Control Knob to 400ºF (205ºC); set Function
Knob to Convection.
Assemble broiler rack in bake pan and spray with nonstick cooking spray. Wash
turkey breast and pat dry with paper towel. Place turkey breast on rack breast
side up. In small bowl mix thyme, rosemary, garlic, butter, salt, and pepper; rub
mixture evenly on turkey breast. Roast turkey breast 2
1 ⁄
2
hours or until internal
temperature reaches 180ºF (82ºC). Remove from oven, cover and allow to rest for
15 minutes before carving. Makes 8 servings.
1 ⁄
4
cup (60 ml) butter or margarine,
softened
1 ⁄
2
cup (125 ml) raisins, (optional)
Convection Recipes
1 8-ounce (225 g) can corn, cream style
2 cups (500 ml) self-rising corn meal mix
1 ⁄
2
teaspoon (2.5 ml) garlic, minced
1 ⁄
2
cup (125 ml) butter, softened
Salt and pepper to taste