Toastmaster TCOV6R - Manual (Page 29)

28. 29. Convection Oven-Baker Use and Care Guide
INDEX
BAKE
Caramel Chocolate Chunk Cheesecake . . . . . . . . . . . . . . . . . . . . . . . .22
Crab and Shrimp Medley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Herb Crusted Chicken Breast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
BROIL
Broiled Shrimp Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
PIZZA
Bacon Cheeseburger Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Basic Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Italian Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Pizza Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Vegetarian Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
ROTISSERIE
Beef Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Deli Rotisserie Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Honey Pineapple Pork Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
SLOW COOK
Chicken & Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Spaghetti Sauce with Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Swiss Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
CHICKEN & RICE
3
tablespoons olive oil
1 pound chicken breast tenders
1 cup water
2-10 oz. cans reduced fat cream of chicken soup
1/2
teaspoon pepper
1/2 tablespoon dried parsley
1 cup Uncle Ben’s ™ brown rice
Heat olive oil in a skillet over medium high heat. Add chicken breast and
brown for 5 minutes on each side. In a 3 quart ceramic casserole dish, combine
water and cream of chicken soup and stir until smooth. Stir remaining
ingredients and then add chicken tenders to chicken soup mixture. Place on
wire shelf in center of oven. Turn to the Slow Cook function and bake for 6-8
hours or until chicken is at least 170˚ F and rice is done.
SWISS STEAK
4-4 oz.
tenderized round steaks pieces
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons oil
1 small onion, sliced and divided into rings
1 green pepper, sliced into rings
2-15 oz. cans stewing tomatoes
Heat oil in a skillet over medium high heat. Coat the round steak pieces
with flour, salt and pepper. Add to skillet and brown for 5 minutes on each
side. Remove from skillet and place in a ceramic 3 quart casserole dish.
Add green pepper rings, onion rings and stewing tomatoes on top of
browned steaks. Place on wire shelf in center of oven. Turn oven to Slow
Cook and bake for 6-8 hours or until steak is tender and at least 145 F.