Black and Decker CONVECTION COUNTERTOP OVEN CTO4500SC User Manual
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convection coUnteRtoP OVEN FOUR à convection PoUR le comPtoiR Model/ModÈle ❍ CTO4500SC For online customer service and to register your product, go to www.prodprotect.com/applica customerCare line: USA 1-800-231-9786 Accessories/Parts (USA) 1-800-738-0245 Service à la clientèle: Canada 1-800-231-9786 Accessoires/Pièces (Canada) 1-800-738-0245 Pour accéder au service à la clientèle en ligne ou pour inscrire votre produit en ligne, rendez-vour à www.prodprotect.com/applica
Please Read and Save this Use and care Book imPoRtAnt SAFeGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: ❍ Read all instructions. ❍ d o not touch hot surfaces. Use handles or knobs. ❍ To protect against electrical shock do not immerse cord, plugs or appliance in water or other liquid. ❍ Close supervision is necessary when any appliance is used by or near children. ❍ Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. ❍ d o not operate any 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. or, call the appropriate toll-free number on the cover of this manual. ❍ The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. ❍ d o not use outdoors. ❍ d o not let cord hang over edge of table or counter, or touch hot surfaces. ❍ d o not place on or near a hot gas or electric burner, or in a heated oven. ❍ e xtreme caution must be used 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 o FF, then remove plug from wall outlet. ❍ d o not use appliance for other than intended use. ❍ Use extreme caution when removing tray or disposing of hot grease. ❍ o versized foods or metal utensils must not be inserted in a toaster oven, as they may create a fire or risk of electric shock. ❍ A fire may occur if the toaster oven is covered or touching flammable material including curtains, draperies, walls and the like, when in operation. ❍ d o not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts resulting in a risk of electric shock. ❍ e xtreme caution should be exercised when using containers constructed of other than metal or glass. ❍ d o not store any material, other than manufacturer's recommended accessories, in this oven when not in use. ❍ d o not place any of the following materials in the oven: paper, cardboard, plastic and the like. ❍ d o not cover crumb tray or any part of this oven with metal foil. This will cause overheating of the oven. SA ve t H eSe in StRU ction S. this product is for household use only. GRoU n DeD P lUG As a safety feature, this product is equipped with a grounded plug, which will only fit into a three-prong outlet. do not attempt to defeat this safety feature. Improper connection of the grounding conductor may result in the risk of electric shock. Consult a qualified electrician if you are in doubt as to whether the outlet is properly grounded. t AmPeR-ReSiSt Ant ScReW Warning: this appliance is equipped with a tamper-resistant screw to prevent removal of the outer cover. to reduce the risk of fire or electric shock, do not attempt to remove the outer cover. there are no user-serviceable parts inside. Repair should be done only by authorized service personnel. electRicAl coRD a) A short power-supply cord (or detachable power-supply cord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. b) longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use. c) If a long detachable power-supply cord or extension cord is used, 1) The marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance, 2) If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord, and 3) The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over. note: If the power supply cord is damaged, it should be replaced by qualified personnel; in latin America, by an authorized service center. enGliSH
Product may vary slightly from what is illustrated. A 1. on indicator light † . Bake/Broil temperature selector (Part# 00Sc-01) † . cooking FUnction (moDe) selector (Part# 00Sc-0) † . 60-minute timeR/toASt shade control (Part# 00Sc-0) † . Slide Rack (Part# 00Sc-0) † 6. Slide-out crumb tray (Part# 00Sc-0) 7. Door handle 8. Rack slot 9. extra-deep curved interior † 10. Broil rack (Part# 00Sc-06) † 11. Bake pan/drip tray (Part# 00Sc-07) note: † indicates consumer replaceable/removable parts 1. on indicator light . t emperature control . cooking FUnction (moDe) control . 60-minute timeR/toASt shade control contRol PAnel enGliSH important: When making toast or using the timeR function, always turn the dial past 0 and then turn back or forward to desired setting. B
6 7 HelPFUl HintS ABoUt YoUR oven • When the oven is turned on, the blue light will come on and remain illuminated until the oven is turned off manually or automatically when the timer has been used. • When selecting baking time for a particular product or recipe, include preheat time. • This oven has a 60 minute timer. If baking something that will take longer than 60 minutes, we suggest you use the STAY oN feature (F). • Metal, ovenproof glass and ceramic bakeware without lids can be used in the oven. If foods require covering, use aluminum foil. • Be sure the top of the container or food being baked or broiled is at least 1½ inches away from the upper heating elements. • Turn all controls to oFF (0) before inserting or removing plug from electrical outlet. • do not put any container directly on the lower heating element. • To obtain the best performance from this toaster oven: • do not overfill the oven; • To avoid heat loss do not open the door too frequently; • When using foil to cover a food, tuck the edges of the foil against the sides of the baking dish or pan. • When using BAKe, this oven uses convection technology. It is equipped with a fan that provides continuous circulation of hot air around the cooking food; the food is more evenly cooked and in some cases, is cooked faster. oveRvieW oF tHe FUnctionS important: this oven gets hot. When in use, always use oven mitts or potholders when touching any outer or inner surface of the oven. For best results, preheat oven for 10 to 15 minutes at desired baking temperature before baking food. F Position Use upper slots along oven walls. Insert rack using a rack-up position. Position Use lower slots along oven walls. Insert rack using a rack- up position. Position Use upper slots along oven walls. Insert rack using a rack-down position. Position 1 Use lower slots along oven walls. Insert rack using a rack-down position. e SliDe RA cK PoSitionS There are 4 possible positions for the slide racks. There is an upper and a lower slot; the rack can also be inverted for 2 additional positions (e) . How to Use This product is for household use only. GettinG St ARteD • Remove all packing material and any stickers; peel off clear protective film from control panel. • Please go to www.prodprotect.com/applica to register your warranty. • Wash all removable parts as instructed in C ARe ANd CleANINg section of this manual. • Select a location where this unit is to be used, allowing enough space between back of the unit and the wall to allow heat to flow without damage to cabinets and walls. • Insert crumb tray below lower heating elements. • Insert slide rack halfway into lower rack position (c) . • lift the oven door to bring up the hooks, and then slide the rack until it engages the hooks. important: the rack will not slide forward unless the rack is inside the hooks on the door. • Close the oven door, noting that rack slides completely into oven. • Remove tie from cord and unwind. • Plug unit into electrical outlet important: this oven gets hot. When in use, always use oven mitts or potholders when touching any outer or inner surface of the oven (D). note: during first few minutes of use you may notice smoke and a slight odor. This is normal and should cause no concern. c $65*0/ THISOVENGETSHOT.WHEN INUSE,ALWAYSUSEOVEN MITTSORPOTHOLDERS WHENTOUCHINGANYOUTER ORINNERSURFACEOFTHE OVEN tH iS oven Get S H ot. WH en in US e, A lWAYS US e oven mitt S o R P ot Hol DeRS WH en to UcH in G A n Y oU te R oR inne R SURFAce o F tH e oven . cAUtion D enGliSH
8 9 BAKinG this oven bakes using convection only. This function uses an internal fan to distribute the heat evenly. it is not necessary to alter the baking time or temperature from those given for a recipe or package directions. 1. Insert the slide rack into the lower rack position of the oven, engaging articulated hooks as directed above. You may also use the upper rack position, if desired. 2. Turn temperature selector to desired temperature from 150°F to 450°F 3. Turn cooking function selector to BAKe. 4. Turn time selector to 20 and then turn back or forward to desired baking time, including preheat time. (Select STAY oN to bake longer than 60 minutes or to control cooking time yourself. Be sure to use a kitchen timer. ) note: You must set the timer or select STAY oN for the oven to function. 5. The blue oN indicator light comes on and will remain lit during the entire baking time. 6. The heating elements will cycle on and off to maintain even heat distribution. 7. once oven has preheated, open oven door and insert food. Close oven door. note: You can bake 3 ways: • Use the bake pan/ drip tray pan placed on the slide rack. • Place the broil rack in the bake/broil pan and place the food directly on the rack (G). note: Be sure food does not extend past the outer limits of the bake pan/drip tray to prevent grease dripping onto the heating elements. • Use a metal, oven proof glass or ceramic baking dish placed on the rack in either the upper or lower slot positions. (Be sure food or baking dish does not come within 1½ inches of the top heating elements.) (H). 8. The first time you use the oven, bake following the manufacturers’ or recipe directions and check for doneness at minimum suggested cooking time. If using the oven timer, there will be an audible signal once the baking cycle is complete. The oven turns oFF and the light goes out. 9. If not using the oven timer, turn the oven to oFF once cooking cycle is complete. 10. open the oven door. Using oven mitts or pot holders, slide the rack out to remove the cooked food. important: this oven gets hot. When in use, always use oven mitts or potholders when touching any outer or inner surface of the oven. 11. Unplug appliance when not in use. G H BAKinG GUiDe FooD AmoUnt temP./time PRoceDURe Chicken Parts Whole Chicken Fish fillets or steaks Cookies Biscuits and dinner rolls White or sweet potatoes Frozen snack foods Frozen pizza 1 to 4 pieces to fit pan Up to 3½ lb. 1 to 4 to fit pan Up to 9 6 to 9 to fit pan 1 to 6 to fit in oven on rack Single layer in bake pan/ drip tray Up to 12 in. pizza 375°F / 60 to 90 minutes 375°F to desired doneness 400°F for about 12 minutes Follow recipe or package directions Follow recipe or package directions 400°F about 60 minutes Follow package directions Follow package directions Chicken should register 180°F on meat thermometer Chicken should register 180°F on meat thermometer Test for doneness; fish will flake easily Bake on bake pan/ drip tray in single layer until fully baked and lightly browned. Bake on bake pan/ drip tray in single layer until fully baked and lightly browned. Pierce with fork and bake until tender Turn over halfway through baking period, if instructed; check at minimum baking time Rotate pizza halfway through baking period, check at minimum baking time PeRFect BRoil™ SYStem For best results, preheat oven with door closed at 450 °F for at least 5 minutes before broiling. This oven is designed to provide a broil function with the door slightly ajar. You can also select the optimum broiling temperature for each specific food. 1. Turn temperature selector between 350 °F to 450°F, as desired. 2. Turn cooking function selector between BRoIl. 3. Turn time selector to 20 and then turn back or forward to desired broiling time including 5 minute preheat. (Select STAY oN to control cooking time yourself. Be sure to use a kitchen timer.) 4. Place food on bake pan/ drip tray or on broil rack inserted into bake pan/ drip tray. note: Be sure food does not extend past the outer limits of the bake pan/drip tray to prevent grease dripping onto the heating elements. Be sure the top of the food is at least 1½ inches from the top heating element. enGliSH
10
11
5. Insert food into oven and close door leaving it ajar at about ¾-inch from the fully closed
position.
6. Broil food according to recipe or package directions and check for doneness at minimum
suggested broiling time.
7. If using the oven timer, there will be an audible signal once the broiling cycle is complete.
The oven turns oFF and the light goes out.
8. If not using the oven timer, turn the oven to
oFF once broiling cycle is complete.
9. Using oven mitts or pot holders, lower oven door to fully open position. Slide the rack out
along with the bake pan/drip tray to remove the cooked food.
important: this oven gets hot. When in use, always use oven mitts or potholders when touching
any outer or inner surface of the oven.
10. Unplug appliance when not in use.
BRoilinG GUiDe
FooD WeiGHt / BRoilinG APPRoXimAte PRoceDURe
AmoUnt temPeRA tURe cooKinG time
Breaded chicken
cutlets or
tenderloins
Chicken
parts
Fish fillets,
such as
salmon or
tilapia
Broiled
vegetables
Shell or NY
strip steak 1
to 6
pieces
1 to 4 pieces
1 to 3 pieces
3½ to 4½ lb.
1 to 2 pieces,
about 8 oz.
each
375°F
375°F
400°F
350°F
450°F Chicken
should
register 180°F on meat
thermometer
Chicken should
register 180°F on meat
thermometer
145°F or flakes easily
when tested with fork
160°F for medium
Internal temperature of
160°F for medium
12 to 15 minutes;
turn over halfway
through broiling
20 to 25 minutes
turn over halfway
through broiling
10 to 12 minutes
10 to 12 minutes;
turn over halfway
through broiling
18 minutes to
medium turn over
halfway through
broiling
BRoilinG tiPS
• Placing food on broil rack allows the drippings to flow into the bake pan/drip tray and helps
to prevent smoking from the broiler.
• For best results, thaw frozen meat, poultry and fish before broiling.
• If frozen steaks and chops are broiled, allow 1½ to 2 times the broiling time as required when
fresh. • Trim
excess fat from meat and score edges to prevent curling.
• Brush foods to be broiled with oil and season as desired before broiling.
• Fish fillets and steaks are delicate and should be broiled on bake pan/drip tray without the
broiler rack.
• There is no need to turn fish fillets during broiling. Carefully turn thick fish steaks
midway through broiling cycle.
• If broiler “pops” during broiling, reduce the temperature or lower the food in the oven.
• Wash bake pan/drip tray and clean inside of oven after each use with non-abrasive
cleaner and hot soapy water. Too much grease accumulation will cause smoking.
to AStinG
it is not necessary to preheat the oven for toasting.
1. open oven door and insert slide rack into the lower slot position with the rack up.
2. engage the integrated hooks on the door as directed in geTTINg STARTed.
3. Place desired pieces of bread or bagel to be toasted directly on slide rack and close the
door.
4. Turn temperature selector dial to To AST.
5. Turn cooking function selector to To AST.
6. Turn toast shade selector to 20 and then turn back to desired
toast shade
(J).
note : You must set the toast shade selector as desired for the
oven to begin toasting.
7. For best results on first toasting cycle, set the toast selector
dial to medium, midway between light and dark setting,
then readjust for next cycle to lighter or darker to suit your
preference.
8. The oN indicator light comes on and remains on until toasting
cycle is complete.
9. When toast cycle is complete, there will be an audible signal. The oven and the on
indicator light will go off.
10. open the oven door. Using oven mitts or pot holders, slide the rack out to remove the
toast.
important: this oven gets hot. When in use, always use oven mitts or potholders when
touching any outer or inner surface of the oven.
11. Unplug appliance when not in use.
to ASt tiPS
1. You must turn the toast shade selector to oFF to discontinue toasting.
2. For best results, when making consecutive batches of toast, allow a short cool down
period between toasting cycles.
KeeP WARm
1. Turn temperature selector between 150°F to 200°F
2. Turn cooking function selector to KeeP WARM.
3. Turn time selector to 20 and then turn back to desired warming time, including preheat
time. (Select STAY oN to control cooking time yourself. Be sure to use a kitchen timer.)
J
enGliSH
1 1 note: This feature is designed to keep already cooked foods warm after they have been cooked. This function should only be used for short periods of time; to prevent food from drying out, cover with foil. 4. When cycle is complete, there will be an audible signal. The oven and the on indicator light will go off. 5. If not using the oven timer, turn the oven to oFF once warming cycle is complete. 6. Unplug appliance when not in use. care and cleaning This product contains no user serviceable parts. Refer service to qualified service personnel. cleAninG Y oUR oven important: Before cleaning any part, be sure the oven is off, unplugged, and cool. Always dry parts thoroughly before returning to oven after cleaning. 1. Clean the glass door with a sponge, soft cloth or nylon pad and sudsy warm water. do not use a spray glass cleaner. 2. To remove the slide rack, open the door, and pull the rack forward and out. Wash the slide rack in sudsy warm water. To remove stubborn spots, use a polyester or nylon pad. 3. Wash the bake pan/drip tray and broil rack in sudsy warm water. To minimize scratching, use a polyester or nylon pad cRUmB tRAY 1. Pull out crumb tray (K). 2. dispose of crumbs and wipe tray with a dampened cloth, or wash in sudsy warm water. 3. Be sure to dry thoroughly before inserting the tray back into the oven. eXteRioR SURFAceS important: the oven top surface gets hot. Be sure the oven has cooled completely before cleaning. Wipe the top and exterior walls with a damp cloth or sponge. dry thoroughly. ADDitionAl tiPS FoR cleAninG tHe inteRioR oF YoUR oven • Heat oven to 200°F; turn oven off. Place shallow glass bowl containing ½ cup ammonia on rack. Close oven door and let stand overnight. Next day, open oven, remove bowl and wipe interior of oven with moist paper towels. • To refresh air inside oven, lay strips of orange or lemon peel on rack. Heat oven to 350°F and bake for 30 minutes. Turn oven off and let stand until oven is completely cool. Remove peel. note: We strongly recommend that the bake pan/drip tray and the broil rack be washed by hand with warm sudsy water, as opposed to washing in the dishwasher. Washing these pieces in the dishwasher will cause them to discolor, but will not affect their functionality. K enGliSH tRoUBle SHootinG PRoBlem PoSSiBle cAUSe SolUtion Unit is not heating or stops heating. electrical outlet is not working or oven is unplugged. Check to make sure outlet is working. Both the temperature control and the timer must be set in order for the oven to function. Second toasting is too dark. Setting on toast is too dark. If doing repeated toasting in the oven, select a shade slightly lighter than the previous setting. Moisture forms on the inside of the glass door during toasting. The amount of moisture differs in different products, whether bread, bagels or frozen pastries. The moisture that forms on the oven door is quite common and will usually disappear during the toasting cycle. Since the oven is closed the moisture cannot evaporate as it would in a toaster. Food is overcooked or undercooked. Temperature and cook time may need to be adjusted. As your a toaster oven is much smaller than a regular oven, it may heat up faster and cook faster. Try lowering the temperature 25 degrees from the suggested temperature in a recipe or on a label. There is burnt food odor or smoking when oven is being used. There are remnants of food in crumb tray or on the walls of the oven. Refer to the directions in the CARe ANd CleANINg section of this Use & Care booklet. Make sure all parts of the oven, baking pan and rack are clean. Heating elements do not seem to be on. The heating elements cycle on and off during baking. Check the oven to make certain the function desired is being used. on broil, only the top element is on.
1 1 ReciPeS SWiSS tUnA melt 1 medium onion, cut in wedges ¼ cup parsley leaves 2 tbsp. lemon juice ½ cup mayonnaise 2 cans (6 oz., ea.) tuna, drained 1 cup shredded Swiss cheese 4 english muffins, halved and toasted 2 medium tomatoes, sliced 6 ounces sliced Provolone cheese In bowl of processor, combine onion and parsley. Process until finely chopped. Add lemon juice and mayonnaise. Process on pulse to blend. Add tuna and process on pulse to blend. Spoon tuna on cut-side of english muffin halves. Top with tomatoes and cheese. Arrange on bake pan/drip tray of toaster oven. Broil in preheated oven with slide rack in lower rack position, with rack and oven door slightly ajar, until cheese is melted and beginning to brown lightly. This is a terrific lunch or light dinner. Add some tossed greens and serve fresh fruit for dessert. Makes 4 servings. BRoileD SAlmon WitH oRAnGe GinGeR DReSSinG ¼ cup mayonnaise 2 tbsp. chopped green onions 2 tsp. chopped fresh dill 1 tsp. ground ginger 1 tbsp. orange marmalade 1 lb. salmon fillet 1 tbsp. olive oil ½ tsp. salt ¼ tsp. black pepper In medium bowl, combine mayonnaise, green onions, dill, ginger and marmalade. Set aside. Place salmon in bake pan/drip tray of oven. Brush with olive oil. Season with salt and pepper. Broil in preheated oven at 400°F, with oven door slightly ajar, for 20 minutes or until fish tests done. Serve with dressing and garnish with fresh sprigs of dill, if desired. delicious served with cooked brown and white rice and steamed asparagus. Makes about 3 servings. enGliSH eASY cinnAmon RAiSin Roll UPS 1 tbsp. sugar ¼ tsp. ground cinnamon generous dash ground nutmeg 1 pkg. (8 oz.) refrigerated crescent rolls 2 tbsp. melted butter or margarine ¼ cup chopped pecans 2 tbsp. raisins Confectioners’ sugar In small bowl, combine sugar, cinnamon and nutmeg; blend well. Unroll dough and separate into 8 triangles. Brush top of each triangle with melted butter. Sprinkle evenly with sugar mixture. Top with nuts and raisins. Roll up crescents loosely. Arrange on bake pan/drip tray of toaster oven. Bake in preheated oven at 375°F in upper rack position with rack down for 15 minutes, until golden on top and fully baked internally. let cool on pan on wire rack for 10 minutes. Sprinkle with confectioners’ sugar before serving. delicious for a lazy, mid-morning treat or an after school surprise. Makes 8 servings. BAKeD GARlic cHeeSe GRitS 1 cup instant grits ½ tsp. salt 1 cup boiling water 1½ cups shredded sharp cheddar cheese 1 cup chopped tomato ½ cup sour cream 2 eggs, beaten 2 tbsp. chopped flat leaf parsley 1 large clove garlic, minced In medium bowl, combine grits and salt; add boiling water and stir to blend. Stir in remaining ingredients. Spoon into buttered 1½-quart, shallow baking dish. Bake in preheated oven at 350°F for 45 minutes, until slightly puffed and golden on top. delicious served with baked ham and steamed green beans. Makes about 6 servings.
16 17 BRoileD lAmB cHoPS WitH SAFFRon GARlic SAUce ¼ cup mayonnaise 1 green onion, chopped (about 2 tbsp.) 1 medium clove garlic, minced ¼ tsp. saffron threads 1 tbsp. lime juice 6 loin or rib lamb chops, cut about 1¼-inch thick Salt garlic pepper In small bowl, combine mayonnaise, green onion, garlic, saffron and lime juice. Cover and let stand at room temperature to blend flavors. Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt and garlic pepper. Broil in preheated oven at 450°F in upper rack position, with rack down and oven door slightly ajar, for 5 minutes. Turn lamb chops over and season with salt and garlic pepper. Continue broiling until desired doneness, about 5 minutes for medium. Serve chops with saffron sauce. delicious served with garlic whipped potatoes and a fresh green salad. Makes 6 servings. HeRB RoASteD cHicKen ¼ cup chopped parsley 1 tsp. herb chicken seasoning ½ tsp. grated lemon peel ½ tsp. seasoned salt ½ tsp. black pepper ½ tsp. garlic salt 2 tbsp. corn oil 3½ lb. roasting chicken In small bowl, combine parsley, chicken seasoning, lemon peel, seasoned salt, ¼ tsp. pepper, ¼ tsp. garlic salt and oil; blend well. Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken using butcher’s cord for roasting. Rub outside of chicken with lemon mixture to coat evenly. Place chicken on bake pan/drip tray of oven. Roast in preheated oven at 375°F for 90 minutes, or until chicken tests done. (When pierced with fork , juices will run clear and meat thermometer will register 170°F when inserted into breast.) Remove from oven; tent with foil and let stand at least 10 minutes before serving. Makes 4 to 5 servings. enGliSH UnlAYeReD lASAGnA 4 cups hot cooked penne pasta 2 cups shredded Mozzarella cheese 2 cups packed chopped fresh spinach 1 cup coarsely shredded zucchini 1 ½ cups ricotta cheese ¼ cup shredded Parmesan cheese 2 tbsp. chopped parsley 2 large cloves garlic, minced ½ tsp. dried basil, crushed 1 jar (32 oz.) tomato basil pasta sauce In large bowl, combine pasta and 1 cup Mozzarella cheese; add remaining ingredients, except reserved cheese. Stir to blend well. Spoon into 2-quart baking dish. Top with reserved 1 cup Mozzarella cheese. Cover with nonstick aluminum foil. Bake in preheated oven at 375°F for 30 minutes. Uncover and bake 20 minutes longer or until hot and bubbling and cheese is golden. Remove from oven and let rest at least 5 minutes before serving. Makes about 8 servings. WARm HAm AnD SWiSS oPen FA ce 1 cup shredded Swiss cheese ½ cup diced ham ¼ cup chopped green onions ¼ cup diced sundried tomatoes 2 tbsp. creamy Italian dressing 1 hoagie roll (about 9 inches long) In bowl, combine all ingredients, except roll. Blend well. Cut hoagie roll in half, lengthwise. Place cut-side up on broil rack bake pan/drip tray. Broil in preheated oven at 450°F in upper rack position with rack down and oven door slightly ajar for 5 minutes or until bread is golden. Remove from oven and spoon filling evenly over cut halves of roll. Return to oven and broil until cheese is melted and beginning to brown lightly. Makes 2 to 4 servings.
18 19 BRoileD cURRieD cHicKen FinGeRS ¹/³ cup bottled ranch dressing ¼ cup chopped green onions 2 tbsp. chopped parsley 1 cup Japanese dry breadcrumbs (Panko) ½ tsp. salt ¼ tsp. black pepper 1 lb. chicken tenderloin strips Cooking spray dipping Sauce: ¼ cup bottled ranch dressing 2 tbsp. honey mustard ½ tsp. curry powder salt In medium bowl, combine ¹/ ³ cup dressing, green onions, and parsley. In shallow dish blend breadcrumbs, salt and pepper. dip chicken pieces into dressing mixture and coat evenly. Coat chicken in breadcrumb mixture, turning to coat evenly. Arrange on waxed paper-lined platter. Cover and refrigerate at least 30 minutes. Arrange in single layer in bake pan/drip tray of oven. Spray with cooking spray. Broil in preheated oven at 400°F with oven door ajar for 12 minutes or until chicken tests done. Turn chicken halfway through cooking time. delicious served with garlic whipped potatoes and steamed snow peas and water chestnuts. Makes about 4 servings. enGliSH DA te nUt BARS 2 large eggs 1 tsp. vanilla extract ½ cup sugar ¾ cup unsifted all-purpose flour ¾ tsp. baking powder generous dash salt ¾ cup chopped dates ½ cup chopped walnuts Confectioners’ sugar In medium bowl, combine eggs, vanilla and sugar. Beat with hand mixer until thick, about 3 minutes. Blend in flour, baking powder and salt until fully combined. Stir in dates and walnuts. Spoon evenly into ungreased, 8-inch, square baking pan. Bake in preheated oven at 350°F in upper rack position with rack down for 30 minutes, until golden on top and until toothpick inserted in center comes out clean. let cool in pan on wire rack for 20 minutes. Sprinkle generously with confectioners’ sugar and cut into squares before serving. A great after school snack or a healthy dessert. Store in an airtight container for up to a week, if they last that long. Makes about 16 servings.