Trouble Shooting, Spinach Pesto Quiche | Black & Decker CTO4551KT

TROUBLE SHOOTING

PROBLEM	POSSIBLE CAUSE	SOLUTION

Oven is not heating or stops	Oven is not plugged in or	Check that the
heating.	outlet is not working.	temperature and time
		settings have been
		properly entered and
		that the digital display
		is lit and shows the
		oven is in preheat or
		has reached preset
		temperature. Check that
		outlet is working.
Second toasting is too dark.	Setting on toast is too dark.	When doing repeated
		toast cycles, remember
		to select a slightly lighter
		setting for the 2nd and
		3rd toasting.
Moisture forms on the inside of	The amount of moisture	The moisture that forms
the glass door during toasting.	differs in different products,	on the door is common
	whether bread, bagels or	and usually disappears
	frozen pastries.	before the final 30% of
		the toasting cycle. As
		this oven is a closed
		appliance, the moisture
		cannot evaporate as it
		would in a traditional
		toaster.
Food is overcooked or	Temperature and cook time	Since the toaster oven
undercooked.	may need to be adjusted.	is much smaller than
		a conventional oven,
		it may cook faster. Try
		lowering the temperature
		setting 25 degrees from
		the suggested setting
		in a recipe or label
		directions.
There is burnt food odor or	There are remnants of food in	Refer to the directions
smoking when oven is being	crumb tray or on the walls of	in Care & Cleaning in
used.	the oven.	this booklet. Make sure
		all parts of the oven are
		clean and free of debris.
Heating elements do not seem	The heating elements cycle	Check toaster oven
to be on.	on and off during baking.	to make sure proper
		function is selected.
		On Broil, only the top
		heating elements will
		be on.

RECIPES

SPINACH PESTO QUICHE

1 single crust pie or refrigerated pie crust

5 large eggs 1½ cups milk

3 tbsp. basil pesto ¼ tsp. garlic pepper

1 pkg. (10 oz.) frozen spinach, defrosted and squeezed dry ¹/³ cup minced purple onion

¼ cup diced pimentos

1½ cups shredded Mozzarella and Provolone cheese blend

Preheat Black & Decker® Countertop Oven on bake to 425˚F. Roll out pastry on lightly floured board to fit 9-inch glass pie plate. Place in plate and make a standing rim of pastry around edges. Follow package directions for baking unfilled pie crust or bake until edges are light golden brown.

Meanwhile, in large bowl, blend eggs, milk, pesto and garlic pepper. Stir in remaining ingredients. Spoon into pre-baked crust.

Bake 7 minutes longer; reduce temperature to 325˚F and bake 35 minutes longer or until pie filling is set and knife inserted in center comes out clean. Let rest 5 minutes before serving.

Makes 8 servings.

BASIL LEMON HALIBUT

1½ cups halved cherry tomatoes 3 tbsp. chopped Italian parsley 1 tbsp. slivered fresh basil

1 tbsp. snipped fresh chives

1 tbsp. slivered lemon peel ½ tsp. kosher salt

2 tbsp. fresh lemon juice

1 tbsp. olive oil

2 halibut fillets (about 6 oz., ea.) ¼ tsp. garlic pepper

Preheat Black & Decker® Countertop Oven on bake to 400˚F. Meanwhile, in medium bowl, combine tomatoes, parsley, basil, chives, lemon peel, ¼ tsp. salt, lemon juice and olive oil; blend well.

Spoon into 1- quart shallow baking dish. Place fish on top and season with remaining ¼ tsp. salt and garlic pepper.

Bake for 20 minutes or until fish flakes easily when tested with a fork (Fish will have an internal temperature of 145˚F).

Makes 2 servings.