840147700 ENv02.qxd 4/17/06 2:43 PM Page 11
Convection Recipes (for select models)
Pumpkin Cookies
1 package 18.25 ounce (517g) white | 1⁄4 | cup (60 ml) butter or margarine, |
cake mix |
| softened |
2 teaspoons (10 ml) pumpkin pie spice | 1⁄2 | cup (125 ml) raisins, (optional) |
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
1
To preheat the oven, set Temperature Control Knob to 425ºF (220ºC); set Function Knob to CONVECTION. Grease a
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 5.5 pound (2475 g) turkey breast, fresh or frozen, thawed
1 teaspoon (5 ml) ground thyme
1 teaspoon (5 ml) rosemary leaves, crushed
1⁄2 teaspoon (2.5 ml) garlic, minced
1⁄2 cup (125 ml) butter, softened Salt and pepper to taste
To preheat the oven, set Temperature Control Knob to 400ºF (205ºC); set Function Knob to CONVECTION.
Assemble broiler rack in back 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 21⁄2 hours or until internal temperature reaches 180ºF (82ºC). Remove from oven, cover and allow to rest for 15 minutes before carving. Makes 8 servings.
11
