Skip to main content
Fisher & Paykel Product Help

Manual Convection and Automatic Mix Cooking

This section gives you specific cooking instructions and procedures. The oven should not be used without the turntable in place, and it should never be restricted so that it cannot rotate. You may remove the turntable when preheating the oven and when preparing food to be cooked directly on the turntable.

The oven cabinet, cavity, door, turntable, turntable support, racks and dishes will become hot. To PREVENT BURNS, use thick oven gloves when removing the food or turntable from the oven.

Convection Cooking

During convection heating, hot air is circulated throughout the oven cavity to brown and crisp foods quickly and evenly. This oven can be programmed for ten different convection cooking temperatures for up to 99 minutes, 99 seconds.

To Cook with Convection

  • Suppose you want to cook at 350 ̊F for 20 minutes:
  1. Touch CONV./BAKE pad.
  2. Select temperature by touching number pad Screen Shot 2018-01-10 at 9.58.26 AM.png .
  3. Enter cooking time by touching number pads 2 0 0 0 .
  4. Touch START pad.
If you wish to know the programmed oven temperature, simply touch the CONV./BAKE pad. as long as your finger is touching the CONV./BAKE pad, the programmed oven temperature will be displayed.

To Preheat and Cook with Convection

Your oven can be programmed to combine preheating and convection cooking operations. You can preheat to the same temperature as the convection temperature or change to a higher or lower temperature.

  • Suppose you want to preheat to 350 ̊F, and then cook 25 minutes at 375 ̊F convection:
  1. Touch PREHEAT pad.
  2. Select temperature by touching number pad Screen Shot 2018-01-10 at 9.58.26 AM.png .
  3. Touch CONV./BAKE pad.
  4. Select temperature by touching number pad Screen Shot 2018-01-10 at 9.59.46 AM.png .
  5. Enter cooking time by touching number pads 2 5 0 0 .
  6. Touch START pad.

When the oven reaches the programmed temperature, a signal will sound 4 times*. The oven will stop, and directions will be displayed. Follow the indicated message.

  1. Open the door. Place food in the oven. Close the door. Touch START pad.

* If the oven door is not opened, the oven will automatically hold at the preheat temperature for 30 minutes. After this time has elapsed, an audible signal will sound, and the oven will turn off.

1. To program only preheat, touch the START pad after step 2. Preheating will start. When the oven reaches the programmed temperature, follow the indicated message.

2. To preheat and cook with the same temperature, enter same temperature in steps 2 and 4.

Convection-Only Techniques

Convenience foods such as frozen appetizers, pizzas, egg rolls and refrigerated bread products bake and brown quickly with convection-only cooking. Follow package directions for conventional baking times.

Preheating the oven is necessary with convection cooking of smaller, faster-cooking food items that require less than 20 minutes of baking. Foods requiring longer baking time use LOW MIX.

Two-level baking allows baking of two pans of cookies, small muffins or pizzas at the same time. Round baking pans are excellent cooking utensils for many convection-only items.

Bread & Baking Techniques

Preheating of oven is not necessary. Bake one loaf 25 minutes and two loaves 30 minutes at LOW MIX. After baking, bread should be golden brown and sound hollow when tapped. Do not let bread stand in oven; remove from pans immediately to cool on wire rack.

Proofing dough. Use your own recipe or frozen dough. Place in well-greased bowl or loaf pan; cover with damp cloth. Place in oven at *SLOW COOK 100 ̊F 30 to 45 minutes. Frozen dough will take longer, 2 to 23/4 hours. Dough is doubled when impressions remain after fingers are pressed 1/2 inch into dough. (*necessary to change temperature on SLOW COOK.)

Braid or other shape. Remove turntable from oven. Shape bread; lace directly on turntable. No preheating is needed. Bake for three-fourths of the time in your conventional recipe on LOW MIX.

Pie Techniques

Custard Pies. Prebake and cool pie shell as directed above. Fill with uncooked custard. Without preheating, bake pie on round baking pan placed on broiling rack for 30 to 35 minutes on *LOW MIX, 325 ̊F. If custard is not set, let stand in oven a few minutes to complete cooking. (*Necessary to change temperature on LOW MIX).

Pie Shell. Use mix, frozen pie dough, or your recipe for single crust pie. Prick crust with fork. Preheat oven to 425 ̊F. Place pie shell on broiling rack; bake with convection heat 8 to 10 minutes or until lightly browned. Cool and fill.

Frozen Prepared Custard-Type Pies. Preheat oven to temperature listed on package. Place pie on broiling rack. Bake three-fourths of package time using LOW MIX set at the package temperature. If filling is not set, let stand in oven to complete cooking.

Frozen Prepared Fruit Pies. Do not preheat oven. Bake on broiling rack. Use *HIGH MIX, 375 ̊F. Bake 8-inch, 35 minutes; 9-inch, 40 to 45 minutes. (*Necessary to change temperature on HIGH MIX).

Double Crust or Crumb Top Pies. Prepare pie as you would for conventional baking; make slits in top of two crust pie. Preheat oven to 400 ̊F. Place pie on broiling rack. Bake double crust or lattice pies 25 to 35 minutes on *HIGH MIX, 400 ̊F; crumb top pies 20 to 25 minutes on *HIGH MIX, 400 ̊F (*Necessary to change temperature on HIGH MIX).

Convection Baking Chart

Item
(For foods requiring 25 minutes or less)
Baking Time and Temperature

Appetizers: Brown and serve, pastry
Biscuits: Your recipe, mix or refrigerator
Cookies: Drop, rolled, refrigerator, spritz, molded
Fish Sticks: Frozen
Layer Cakes: Your recipe or mix
Muffins: Your recipe or mix
Pizza: Your recipe or frozen
Puff Pastry: Your recipe or frozen
Rolls: Your recipe, package or refrigerator

Follow package directions.
Follow recipe or package directions.
Follow recipe or package directions.
Follow package directions.
Follow recipe or package directions.
Follow recipe or package directions.
Follow recipe or package directions.
Follow recipe or package directions.
Follow recipe or package directions.

Cake Techniques

Layer Cakes. Use a mix or your own conventional recipe. Follow recipe or package directions for preheating and baking instructions. Use baking rack and turntable to bake two layers at once, in AUTO BAKE.

Tube or Bundt Cakes. Do not preheat oven. Bake cakes for three-fourths of time on recipe or package directions using LOW MIX. Bake cake on broiling rack. If arcing occurs with fluted tube pan, place a heat-and-microwave-safe dish or plate between pan and broiling rack.

Angel Food. Do not preheat oven. Bake your recipe or a mix 25 to 30 minutes on LOW MIX or until crust is golden brown, firm and looks very dry in Angel Food Cake pan.

Loaf Cakes or Quick Breads. Do not preheat oven. Bake for three-fourths of time on recipe or package directions using LOW MIX. Test for doneness at minimum time. If loaf is not done, let stand in oven a few minutes to complete cooking.

Combination Baking Chart

Food Procedure

Cakes: Your recipe or mix

  • Tube or Bundt Cakes**
  • Angel Food
  • Loaf Cakes or Quick Breads
  • Bake on broiling rack three‐fourths the recommended time on LOW MIX.
  • Bake 25 to 30 minutes on LOW MIX.
  • Bake three‐fourths the recommended time on LOW MIX.

Bar Cookies: Your recipe or mix

  • Bake three‐fourths the recommended time or until wooden pick inserted in center comes out clean on LOW MIX.

Pies

  • Single Crust: baked before filling, your recipe, mix or frozen prepared
  • Double Crust
  • Crumb Top
  • Custard Pie
     
  • Pecan Pie
  • Frozen Prepared Fruit Pies
  • Frozen Prepared Custard Pies
     
  • Prick crust with fork. Preheat oven to 425 ̊F. Bake on broiling rack 8 to 10 minutes or until lightly browned. Let cool before filling.
  • Preheat oven to 400 ̊F. Bake on broiling rack 25 to 35 minutes on *HIGH MIX 400 ̊F.
  • Preheat oven to 400 ̊F. Bake on broiling rack 20 to 25 minutes on *HIGH MIX 400 ̊F.
  • Prebake, following directions for single crust; cool. Fill with desired uncooked custard. Bake on round baking pan on broiling rack 35 minutes on *LOW MIX 325 ̊F. If custard is not set, let stand in oven a few minutes.
  • Preheat oven to 350 ̊F. Bake on broiling rack 25 to 30 minutes on LOW MIX.
  • Place on broiling rack and bake 30 to 40 minutes using *HIGH MIX 375 ̊F.
  • Preheat oven to package temperature. Place on broiling rack and bake three-fourths of package time using LOW MIX and package temperature. If not set, let stand in oven a few minutes.

Breads

  • Loaf: Your recipe or frozen, defrosted and proofed
  • Braid or other shape
     
  • Muffins: Large, bakery‐style
  • Bake 25 to 30 minutes on LOW MIX for 1 to 2 loaves.
     
  • Remove metal turntable from oven. Place bread directly on metal turntable. Bake on LOW MIX three-fourths the recommended time.
  • Bake three‐fourths the recommended package or recipe time on LOW MIX.

Desserts

  • Cheesecake
  • Crisps and Cobblers
  • Bake three‐fourths the recipe time on LOW MIX or until center is nearly set.
  • Bake three‐fourths the recipe time on LOW MIX.

** If arcing occurs while using a fluted tube pan, place a heat-resistant dish (Pyrex® pie plate, glass pizza tray or dinner plate) between the pan and the broiling rack.

* Necessary to change temperature on HIGH MIX and LOW MIX.

Upside down Spice Pear Cake
Makes 12 servings
Fiesta Cheese Strata
Makes 6 servings

Convection, Turntable and High Rack

A fast elegant dessert.

Convection - Low Rack
  • 1  Spice cake mix, one package
  • 2  pears, cored, sliced into 12 slices each
  • 1 cup brown sugar, packed
  • 1 cube butter, melted
  • 8 Maraschino Cherries, sliced in half
  1. Prepare spice cake mix as directed on package.
  2. Prepare two 9-inch cake pans, divide melted butter and brown sugar into pans, and spread it evenly on bottom.
  3. After peeling pears, cut in half and core seeds and remove stem. Place cut side down and cut from small end to large end, 1/4 inch thick. Place slice pears in pan with larger end of pear near pan edge, go in a circle around pan.
  4. Put 3 Maraschino Cherries halves in center with the rounded part of the cherry on bottom of each pan. Cut the other cherries into 1/8th. Place between each pear slice.
  5. Divide batter between the two 9 inch cake pans.
  6. Place high rack on turntable; place both the 9 inch cake pans in center of each turntable and rack. Close door.
  7. Press PREHEAT, temperature Screen Shot 2018-01-10 at 9.58.26 AM.png , CONV. and temperatureScreen Shot 2018-01-10 at 9.58.26 AM.png and then press time 4 5 0 0 minutes. Check cake at 40 minutes, if not done continue 5 more minutes on program.
  8. Cool for 5 minutes on cooling rack.
  9. Invert on serving platter, you’ll have two elegant Pear Cakes. Top off with whipping cream or vanilla ice cream if you wish. Surprise your family and guest with your creativity.
  • 1 cup milk
  • 1 cup (4 oz.) shredded sharp cheddar cheese
  • 1/4 cup (1 oz.) grated parmesan cheese
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Dash of cayenne pepper
  • 3 egg yolks
  • 2 cups bread, soft, cubed
  • 1 teaspoon oil
  • 1/2 cup onion, chopped, sauté
  • 1/2 cup red pepper, sauté
  • 1/2 cup green pepper, sauté
  • 4 oz. mushrooms
  • 3 egg whites, stiffly beaten, but not dry
  • 1 large tomato, 6 slices

Pre-heat 325 ̊F CONVECTION

  1. Scald milk. Add cheddar cheese, parmesan cheese, mustard, salt and cayenne pepper. Stir to partially melt cheese. Add bread cubes; stir in egg yolks.
  2. Sauté green, red pepper, onions and mushrooms in skillet with hot oil.
  3. Beat egg whites until stiff. Fold-in beaten egg whites into cheese mixture until it is one color.
  4. Spray with vegetable oil, 9-inch cake pan. Spread Strata mixture evenly in baking dish, place sliced tomatoes on top, around edge.
  5. Press CONV., touch Screen Shot 2018-01-11 at 11.31.19 AM.png and enter max time of 40 minutes. Check at 35 minutes, if not done, close door and finish the minute program. A silver knife should come clean when inserted in center of Strata.
  6. Serve Hot.

For variety, you can add bacon, chicken, ham, and a variety of vegetables, like peas, broccoli, and asparagus, great for brunch.

Broil

Preheating is automatic when the BROIL setting is used. Only actual cooking time is entered; the oven signals when it is preheated to 450 ̊F. Oven temperature cannot be changed. Use BROIL setting for steaks, chops, chicken pieces and many other foods. See Convection Broiling Chart.

  • Suppose you want to broil a steak for 15 minutes:
  1. Touch BROIL pad.
  2. Enter cooking time by touching the number pads 1 5 0 0 .
  3. Touch START pad. No food in oven.

When the oven reaches the programmed temperature, a signal will sound 4 times*.

  1. Open the door. Place food in oven. Close the door. Touch START pad.

* If the oven door is not opened, the oven will automatically hold at the preheat temperature for 30 minutes. After this time has elapsed, an audible signal will sound and the oven will turn off.

1. Preheating for broil may take from 7 to 10 minutes depending on temperature of room and avail- able power.

2. Although time is usually set for the maximum broiling time, always check food at the minimum time recommended in the chart . This will eliminate the need to completely reprogram the oven if additional cooking time is needed. simply close the oven door and touch START to continue.

3. Should you need more broiling time, reprogram within 1 minute of the end to eliminate preheating.

The oven cabinet, cavity, door, turntable, turntable support, racks and dishes will become hot. To PREVENT BURNS, use thick oven gloves when removing the food or turntable from the oven.

Slow Cook

SLOW COOK is preset at 300 ̊F for 4 hours. The temperature can be changed to below 300 ̊F. The cooking time cannot be changed. This feature can be used for foods such as baked beans or marinated chuck steak.

  • Suppose you want to change oven temperature from 300 ̊F to 275 ̊F:
  1. Touch SLOW COOK pad.
  2. Touch SLOW COOK pad once more if you want to change the temperature from 300 ̊F.
  3. Touch temperature pad Screen Shot 2018-01-11 at 11.37.52 AM.png.
  4. Touch START pad.

If you do not change the temperature, omit steps 2 and 3.

Cut Weight/Thickness Cooking Preference Convection Time
Beef
Rib-eye Steak

3/4-1"

7-8 oz. each

Rare

Medium

Well Done 

10-13 min

14-16 min

17-20 min

Steaks: Sirloin, Porterhouse, T-bone Rib-eye Steak

1-1½ "

7-8oz. each

Rare

Medium

Well Done

10-13 min

14-18 min

19-25 min

Chuck, Steak 1"

Rare

Medium

Well Done

12-14 min

15-18 min

19-23 min

London Broil

1-1¼" 

2½-3 lbs.

Rare

Medium

23-25 min

26-30 min

Hamburgers ¼ lb. each

Medium

Well Done

13-15 min

18-20 min

Pork

Rib-eye Steak ¾-1" Well Done 16-20 min
Bacon

Regular sliced

Thick Sliced

 

4-5 min

7-8 min

Sausage: Brown ‘n Serve Fresh

Patties: ½", 8 oz-1lbs

Links: 8 oz - 1lbs

 

8-10 min

8-10 min

Ham, slice, fully cooked ¾"   10-12 min
Frankfurters 1 lbs   5-7 min

Lamb

Chops: rib, loin or center

¾"

3-4 oz each

Medium

Well Done

12-14 min

15-17 min

Chicken 

Broiler-Fryer, halved, quartered or cut up 1-3 lbs   25-35 min

Fish

Fillets ¼-¾"   6-7 min
Steaks ¾"   12-14 min

Check chart above for maximum broiling time. Program oven for maximum time on BROIL or 450 °F, following BROIL directions. Season and slash fat at 1-inch intervals. When audible signal sounds that oven is preheated, quickly put food in oven.

Spray rack and turntable with nonstick vegetable cooking spray for easy cleanup. Do not cover rack with aluminum foil, as it blocks the flow of warm air that cooks the food.

Cook for the minimum time recommended in the chart; then test for doneness. Time varies with the thickness or weight of meat and degree of desired doneness. Turning meat over is not necessary, as moving air cooks it on both sides.

Broil food in advance, if desired, then slice. Individual servings may be reheated as needed by microwaving at MEDIUM (50%).

Hawaiian Stuffed Mushrooms
Appetizers - 20+ serving
Teriyaki Sesame Chicken Wings
Appetizers - 20+ serving
Broil Broil - Low Rack
  • 1 lb. mushrooms, fresh, medium to large in size 8 oz. cream cheese, soft
  • 4 oz. Bay Shrimp or crab
  • 8 oz. pineapple, crushed, drained
  • 1/4 teaspoon garlic salt
  • 2 tablespoons chives, chopped fine
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1/2 cup bread crumb, dried
  1. Wash, dry, and remove stems from mushrooms, save stems for soup or a stew. If using bay shrimp, save out as many as you have mushrooms, put aside for topping.
  2. Mix together cream cheese, shrimp or crab, crushed pineapple, chives, 1/4 teaspoon garlic salt and red pepper.
  3. Add olive oil, garlic salt to breadcrumbs, and toss together, until coated.
  4. Preheat Microwave convection for 5 minutes. Press BROIL, set time for 5-7 minutes, then press START.
  5. Spoon the cream cheese mixture into the mushroom cap. Dip mushroom cap into bread crumbs. Place tiny shrimp on top, push down into cheese and bread crumb mixture.
  6. Place on a low rack. Place low rack on turntable, press BROIL, set time for 5 minutes. Add more time if they are not hot enough.
  7. Serve hot as a great appetizer
  • 2 1/2 lbs. chicken wings
  • 1/2 cup soy sauce
  • 1/2 cup sherry wine
  • 1 tablespoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon liquid hickory smoke
  • 1/2 cup brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame seeds
  1. Cut off chicken wing tips, discard, cut drummet at joint, wash.
  2. In a 2 cup mircrowavable glass measure, add soy sauce, sherry wine, sesame seed oil, black pepper, cayenne pepper and liquid hickory smoke.
  3. Mix brown sugar and cornstarch together, until it looks like one color, in a large bowl. Add to liquid. Microwave on high for 3 to 5 minutes, until it starts to thicken, stir every minute.
  4. Add chicken to large bowl and pour hot liquid over chicken and marinate for 1 to 2 hours, stirring occasionally, cover.
  5. Use low rack, spray with a vegetable oil. Place chicken wings on low rack. Sprinkle 1 tablespoon sesame seeds over chicken wings. Broil for 35 minutes on BROIL. Press BROIL, then press 3 5 0 0 minutes, press START. It should be a rich golden brown color. No need to turn wings, they will brown on both sides.

    Serve warm as a finger food and plenty of napkins, a tasty delight.

Automatic Mix Cooking

This oven has two pre-programmed settings that make it easy to cook with both convection heat and microwave automatically.

  Oven Temperature Microwave Power
High mix/Roast 300 ̊F 30%
Low mix/Bake 350 ̊F 10%

With the exception of those foods that cook best by convection heating alone, most foods are well suited to mix cooking using either LOW MIX/BAKE or HIGH MIX/ROAST.

The marriage of these two cooking methods produces juicy meats, moist and tender cakes and fine textured breads, all with just the right amount of browning and crispness.

The temperatures can be changed; however, the microwave power cannot.

The oven temperature can be changed from 100°F to 450°F To change the temperature, first touch HIGH MIX or LOW MIX then touch the same pad again. When the display says SELECT TEMP, touch desired temperature pad. Example: High mix, HIGH MIX pad, 7 . The mix temperature will change to 375°F automatically.

To Cook with Automatic Mix

  • Suppose you want to bake a cake for 25 minutes on LOW MIX/BAKE:
  1. Touch LOW MIX/BAKE pad.
  2. Enter cooking time by touching number pads 2 5 0 0 .
  3. Touch START pad.

To Preheat and Cook with Automatic Mix

Your oven can be programmed to combine preheating and automatic mix cooking operations. You can preheat at the same temperature as the preset combination temperature or change it to a different temperature.

  • Suppose you want to preheat to 350 ̊F and then cook 25 minutes on 325 ̊F LOW MIX/BAKE:
  1. Touch PREHEAT pad.
  2. Touch temperature pad Screen Shot 2018-01-10 at 9.58.26 AM.png.
  3. Touch LOW MIX pad.
  4. Touch LOW MIX pad once more to change the cooking temperature.
  5. Touch temperature pad Screen Shot 2018-01-11 at 11.49.32 AM.png.
  6. Enter cooking time by touching number pads 2 5 0 0 .
  7. Touch START pad.
  8. When the oven reaches the programmed temperature, signal will sound 4 times*. The oven will stop and directions will be displayed. Follow the indicated message.
  9. Open the door. Place food in the oven. Close the door. Touch START pad.

* If the oven door is not opened, the oven will automatically hold at the preheat temperature for 30 minutes. After this time has elapsed, an audible signal will sound and the oven will turn off.

To program only preheat, touch the START pad after step 2. Preheating will start. When the oven reaches the programmed temperature, follow the indicated message.

Helpful Hints for Convection and Automatic Mix Cooking

Your Convection Microwave Oven can cook any food perfectly because of the number of ways it can cook: microwave only, automatic mix, convection only or broil. This manual tells you how to program the oven, with excellent instructions, guidelines, hints, charts and recipes.

The oven cannot be used without the turntable in place. Never restrict the movement of the turntable.

Convection Cooking:

  1. When preheating, the turntable can be left in or removed. When using the high rack for 2 shelf baking in a preheated oven, it is easier to remove the turntable for preheat.
    Place high rack on turntable along with foods. When preheat is over, open oven door and quickly place turntable, high rack and foods to be baked inside.
  2. Do not cover turntable, low rack or high rack with aluminum foil. It interferes with air flow that cooks food.
  3. Round pizza pans are excellent cooking utensils for many convection-only items. Choose pans that do not have extended handles, 10”, 12” and 14” size.
  4. Using a preheated low rack can give a grilled appearance to steaks, hot dogs etc.

Automatic Mix Cooking:

  1. Meats are best when roasted directly on the low rack. A dish can be placed below the meat if gravy is to be made from the drippings.
  2. Less tender cuts of meat can be roasted and tenderized using oven cooking bags.
  3. When baking, check for doneness after time has elapsed. If not completely done, let stand in oven a few minutes to complete cooking.

During mix baking some metal baking utensils may cause arcing when they come in contact with the turntable, oven walls or accessory racks. arcing is a discharge of electricity that occurs when microwaves come in contact with metal.

If arcing occurs, place a heat resistant dish (Pyrex® pie plate, glass pizza dish or dinner plate) between the pan and the turntable or rack. If arcing occurs with other metal baking utensils, discontinue their use for mix cooking.

Breakfast Smoked Sausage Pizza
Makes 6-8 servings
Apple Puff Oven Pancake
Makes 6 servings
Low Mix - Low Rack Low Mix

Crust

  • 3 cups biscuit mix
  • 3/4 cup milk
  • 1 egg

Filling

  • 4 eggs
  • 1 lb. cooked smoked sausage cut in slices 1/2 inch thick.
  • 8 oz. cream cheese, soften
  • 1  cup cheddar cheese, shredded
  • 2  green onions, slice fine
  • 1/8 teaspoon salt and pepper
  1. Mix all the crust ingredients together in medium bowl; knead dough on flour board about 10 to 12 times. Spray 14-inch pizza pan with vegetable oil.
  2. Spread dough, using your hands or the back of wooden spoon to spread evenly in pizza pan, start to go up sides.
  3. Touch PREHEAT pad, press Screen Shot 2018-01-10 at 9.58.26 AM.png , touch LOW MIX, enter time 2 0 0 0 , and touch START pad. This will start the Preheat and your program for this dish.
  4. In mixer, beat eggs with soften cream cheese, till smooth, add salt and pepper.
  5. Place cut sausages 1/2 inch from edge, press towards edge to make a lip around pizza and place the rest of the sausage evenly thru out the dough.
  6. Pour egg mixture over pizza dough up to 1 inch from edge.
  7. Sprinkle cheddar cheese and green onions over topping.
  8. When the bell rings four times, the oven is preheated. Place pizza pan on low rack, then press START. It is programmed to stop at 20 minutes.
    This recipe can be cut in half for fewer servings using the 7 or 9-inch pizza pan, serves four people. Change time to 15 minutes. Always check to see if the eggs are cooked. Serve with fresh fruit, you have a complete delicious meal.
  • 2  tablespoons butter
  • 3  large eggs
  • 1/2 cup unbleached flour 1/2 cup milk
  • 1/4 teaspoon salt
  • 4 tart apples, large, peeled, cored, sliced thin
  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1 teaspoon cornstarch
  • 3 drops red food coloring

Preheat Oven on LOW MIX at 400°F.

  • Prepare apples, melt butter in large skillet, and add thinly cut apples, sugar, cinnamon, nutmeg, salt, cornstarch and food coloring. Stir and cook till caramelized and limp. Cover and keep warm after cooking.
  • Place butter in a 9 or 10 inch Pyrex pie plate. Place Pyrex dish in oven on low rack for 3 minutes on LOW MIX or until butter melts and bubbles, while oven is preheating.
  • In a bowl, beat eggs, till creamy yellow. Add flour, milk, and salt. Beat till smooth. Immediately pour into the hot Pyrex pie pan over hot butter. Close door. Press LOW MIX twice; change temperature to 400 ̊F, by pressing Screen Shot 2018-01-11 at 11.58.13 AM.png, then press in 1 5 0 0 minutes for time. Press START, egg batter will gradually go up sides and turn golden brown around the edges. Pour hot apple mixture on top of cooked puff pancake, serve immediately while hot.
    This is a great brunch idea or a wonderful quick dessert for a fall or winter day.

 

Lemon Curd Tart
Makes 10-12 servings
Low Mix - Low Rack Convection - Low Rack

Dark Sweet Pastry dough

With this dark sweet pastry as the shell of our tart, it brings out the brilliant yellow color and the tangy taste of the curd.

Lemon Curd Tart Filling

The dark sweet crust enhances the appearance of the bright yellow curd, a wonderful combination, and a very refreshing taste.

  • 1  large egg
  • 2  tablespoons heavy Cream
  • 1/2 teaspoon vanilla extract
  • 1 cup flour, unbleached, plus 1 tablespoon for dusting
  • 1/4 cup cornstarch
  • 2/3 cup powder sugar
  • 1/4 teaspoon salt
  • 8 tablespoons butter or 1 cube, very cold, cut into 14 pieces
  • Parchment paper, 12 x 12 inches.

This sweet dark crust has lots of flavor that is brought out with the Low Mix baking.

  1. In a small bowl, whisk egg yolk, cream and vanilla together.
  2. Use your food processor with steel blade, process, flour, sugar, cornstarch and salt for 5 to 10 seconds.
  3. Scatter butter pieces on top of flour mixture, pulse on and off for 15 to 20 seconds, till it looks like course meal.
  4. While processor is “on”, add egg, cream pulse for about 20 to 25 seconds, till it comes together into a ball.
  5. Turn dough out on a 14 inch piece of plastic wrap. Flatten dough to make a 6 inch circle, wrap tightly, refrigerate for 2 hours or freeze for 30 minutes.
  6. Unwrap dough, sprinkle flour onto Parchment or wax paper. Place dough on top of parchment; roll out 1 inch larger than tart pan. Always roll from the center out, go a different direction on each roll.
  7. Press PREHEAT, Screen Shot 2018-01-10 at 9.58.26 AM.png . Touch LOW MIX, and Touch Screen Shot 2018-01-10 at 9.58.26 AM.png, enter time 1 8 0 0 , low rack position, press START.
  8. Roll dough onto rolling pin, place over 2 piece tart pan. Unroll over tart pan.
  9. Lift edges of dough, ease into tart bottom, and don’t stretch dough.
  10. Press dough into the fluted edges, it should be 1/4 inch thick around fluted edges. Add more dough around edge, if it’s not thick enough.
  11. With rolling pin, roll over top edge, remove the extra dough. Push dough into corners of tart pan.
  12. Make two 12 x 6 inch strips of wax paper, fold to make 1 inch roll by 12 inches long. Place wax paper on inside edge seam to hold dough in place while baking or use weighted beads or beans along bottom seam.
  13. Place in preheated oven, low rack, for 18:00 minutes. Pastry will look dark.
  14. While crust is baking, prepare the Lemon Curd Filling for tart.
  • 1 9 to 10 inch baked dark sweet tart shell
  • 7 eggs yolks, large
  • 1 whole eggs, large
  • 1 1/2 cups powder sugar
  • 1 tablespoon lemon zest
  • 3/4 cup lemon juice, fresh, (4 to 5)
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 cup cream
  1. While tart crust is baking, make Lemon Curd filling.
  2. Whisk together yolk and whole eggs in non-reactive medium size bowl for about 5 seconds.
  3. Hint: Zest lemons first when they are still cold or at room temperature, using the yellow skin only, white is very bitter.
  4. Before cutting lemons, rolls lemons with the palm of your hands on a hard surface, then place all the lemons in the microwave for 20 to 25 second, usually 5 to 10 seconds per lemon. You will get more juice from your lemons from this method.
  5. Add sugar, lemon juice, zest and salt, whisk together.
  6. Pour into medium sauce pan, cook over medium heat, stirring with a wooden spoon constantly. It should thicken and read a temperature 170 ̊F on the instant read thermometer, about 5 minutes. Remove from range.
  7. Pour curd through a wire sieve strainer, using a back of a wooden spoon to push the curd through the sieve, into a medium size bowl. It will be silky smooth.
  8. Add cream, whisk till blended.
  9. Pour Lemon Curd into warm tart pan, smooth out equally over crust tart.
  10. Press CONVECTION. Touch Screen Shot 2018-01-10 at 9.58.26 AM.png, and press 1 5 0 0 for time. When done, center will jiggle a little. Take out of oven, place on cooling rack to cool for at least 45 minutes.
  11. Remove outer fluted ring, and take a long metal spatula, slip it under the tart bottom and release from the bottom of tin, place on serving platter.
  12. Cut when completely cool, garnish with fresh mint, fresh berries of the season.
Cuban Flan
Makes 12 servings
Spicy Mex-Fried Chicken
Makes 4-6 servings
Low Mix - Low Rack High Mix

Flan

  • 4 oz. cream cheese
  • 4 whole eggs, large
  • 2 1/2 cups sweetened condense milk
  • 2 cups milk

Caramel Sauce

  • 2 1/3 cups granulated sugar
  • 1/2 teaspoon lemon juice
  • 3/4 cup hot water
  1. Place the sugar and the lemon juice into a saucepan. Cook, stirring constantly with a wooden spoon over medium heat. The sugar will start to melt and change its color to a caramel. Continue to cook the sugar till it reaches the desired color.
  2. Carefully pour in the hot water very slowly, while continuing to cook, keep stirring. Once dissolved into a syrup, stop the cooking and cool completely. In its cooled state, add additional water as needed to thin to the proper consistency.

Flan Mixture

  1. Soften the cream cheese to room temperature. Place into a mixer with a paddle attachment. Add in the eggs one at a time and incorporate till the mixture is smooth. Scrape down the bowl to make sure that all of the cream cheese is mixed evenly with the eggs.
  2. Add in slowly the sweetened condense milk and the milk till blended well. Before pouring it into the 8 1/2 x 4 1/2-loaf bread pan, strain mixture through a sieve to avoid any lumps from the cream cheese or parts of the egg. Pour caramel sauce on bottom of loaf pan, just to cover. Pour Flan over caramel sauce.
  3. Place loaf pan inside of 9 x 13-cake pan.
  4. Boil 4 cups of water in the microwave oven.
  5. Place Flan loaf inside 9 x 13-cake pan; place on low rack on turntable in microwave oven. Pour hot water into 9 x 13 pan, up to 3/4 inch from top of pan. Make sure 9 x 13 pan is centered and can turn completely without touching sides of the microwave oven.
  6. Press LOW MIX. Press 4 5 0 0 minutes. Close door. Press START. Using a silver knife, place in center of Flan, it should come out clean, and center should be firm and not jiggle. If not done add some extra time, it should be firm.
  7. Carefully remove Flan from hot water bath, cool completely, refrigerate. Unmold when cool, run a knife around edges, turn upside down on your serving platter. It should be firm to slice, 3/4 inch wedges. Place on plate and use the extra caramel sauce to top Flan, serve with fresh fruit or some sprigs of mint.
  • 4 oz. Cheese crackers crumbs, fine
  • 2 tablespoons Taco Mix, dry
  • 1 egg
  • 1 tablespoon water
  • 4-6 chicken legs and thighs, or 4-6 Breast or 1 whole cut up chicken
  1. Use food processor to process cheese cracker with taco mix. Pour mixture on to plate.
  2. Mix egg with 1 tablespoon water in small bowl.
  3. Wash chicken, pat dry.
  4. Dip chicken pieces into egg wash, then into cracker crumbs, place chicken on lower rack on top of turntable. Place largest pieces of chicken along the edge and smaller piece in the center of rack. Evenly distribute the meat.
  5. Press HIGH MIX twice, then Screen Shot 2018-01-11 at 12.06.24 PM.png, for time press 3 0 0 0 minutes. Correct temperature for thighs and legs is 180 ̊F and chicken breast 170 ̊F for doneness. Check at 25 minutes for temperatures, if not done you still have another 5 minutes on your program left. Close door and continue, if not done. Using an instant read thermometer in each chicken piece is always a good idea. Chicken should always be fully cooked.

This is a tasty meal, while chicken is cooking fix a green salad with vegetables and fruit. Watch this chicken dish disappear fast.

  • Was this article helpful?