MW 6qt #63847 10/25/01 2:30 PM Page 10 Sally Mercury:65946 Metalware books:63847:
B A K E
Bake Chart
Preheat | ||
Type of Food | Temperature | Bake Time |
| Setting | in Minutes |
Baking Potatoes | 400˚F. | 45 to 55 |
Sweet Potatoes | 400˚F. | 40 to 45 |
Winter Squash | 400˚F. | 30 to 40 |
(Butternut, Buttercup, Acorn halved or quartered) |
| |
Baked Apples in custard cups | 350˚F. | 30 to 35 |
Deep Dish Pizza
1 | Loaf Frozen bread dough, thawed | 1/4 Cup Sliced Black olives |
1 | Can (4 Oz.) Pizza sauce | 1/2 Cup (2 Oz.) Shredded |
16 Slices Pepperoni | Mozzarella or Provolone | |
1 | Can (4 Oz.) Sliced mushrooms | cheese |
Remove 6-Qt. Cookwell. Preheat covered Heatwell to 400˚F.
Lightly spray Cookwell with spray cooking oil. Pat bread dough into bottom and
Place Cookwell in preheated Heatwell. Cover; bake 15 to 20 minutes or until done. Lift edges with spatula and slide onto serving plate. Cut with pizza cutter.
Serves 2.
For thinner crust Divide bread dough in half to make 2 pizzas.
Baked Fish Steaks
2 | Fish steaks | 1 Tsp. Chopped chives |
| (approximately 8 Oz. each)* | 1/2 Tsp. Tarragon |
2 | Tbsp. Margarine | Salsa sauce, to serve |
1 | Tsp. Chopped parsley |
|
Set Rack in 6-Qt. Cookwell. Preheat Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Place steaks on Rack in preheated Cookwell. Arrange half the margarine, parsley, chives and tarragon on each steak. Cover; bake 15 to 20 minutes or until fish becomes white and flakes.
Serve hot with salsa sauce. *Halibut, tuna, salmon, swordfish.
Layered Enchilada
1/2 Lb. Ground turkey or beef, crumbled
1 | Medium Onion, chopped | 4 | Corn Tortillas |
1 | Tbsp. Diced green chilies | 3/4 Cup Tomato juice, divided | |
1 | Tbsp. Chili powder | 1 | Can (16 Oz.) Red kidney or |
Salt and ground black pepper, to taste |
| pinto beans | |
1 | Cup Cooked brown rice, | 1 | Can (8 Oz.) Tomato sauce |
| divided | 1/2 Cup (2 Oz.) Shredded | |
|
|
| Cheddar cheese |
Preheat 6-Qt. Roaster Oven to 350˚F.
Lightly spray Cookwell with spray cooking oil. Add meat, onions, chilies, chili powder, salt and pepper. Cover; cook 5 to 10 minutes or until browned. Remove from Cookwell into small bowl; set aside.
Remove Cookwell onto heatproof surface; cool. Combine 1/3 Cup rice and 1/4 Cup tomato juice in Cookwell. Layer by placing 2 tortillas, 1/3 Cup rice, half the meat mixture, then half the remaining
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