Hamilton Beach 31197 Read Before Use page 11

840156301 ENv02.qxd:840145200 ENv03.qxd
Convection Recipes
Pumpkin Cookies
1 package 18.25-ounce (517-g) white
cake mix
2 teaspoons (10 ml) pumpkin pie spice
1 cup (250 ml) canned pumpkin
To preheat the oven, set Temperature Knob to 375ºF (190ºC); set Function Knob
to C .
ONVECTION
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 minutes 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
To preheat the oven, set Temperature Knob to 425ºF (220ºC); set Function Knob
to C . Grease a 6-cup muffin tin.
ONVECTION
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 tin. Bake for
20 minutes or until golden brown. Makes 6 servings.
Herb-Roasted Turkey Breast
1 7-pound (3150-g) turkey breast,
fresh or frozen, thawed
1 teaspoon (5 ml) ground thyme
1 teaspoon (5 ml) rosemary leaves,
crushed
To preheat the oven, set Temperature Knob to 400ºF (205ºC); set Function Knob
to C .
ONVECTION
Assemble broil rack in baking 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 2
temperature reaches 180ºF (80ºC). Remove from oven, cover, and allow to rest
for 15 minutes before carving. Makes 8 servings.
2/9/11 3:13 PM Page 11
1/4 cup (60 ml) butter or margarine,
softened
1/2 cup (125 ml) raisins (optional)
1 8-ounce (225-g) can corn,
cream-style
2 cups (500 ml) self-rising cornmeal mix
1/2 teaspoon (2.5 ml) garlic, minced
1/2 cup (125 ml) butter, softened
Salt and pepper to taste
1 ⁄ hours or until internal
2
11