Elite Gourmet ERO-2008NFFP Manual

PARTS IDENTIFICATION

1. Housing
2. Power Cord
3. Back Feet
4. Front Feet
5. Face Plate
6. Timer Knob
7. Function Control Knob
8. ON-Light Indicator
9. Temperature Control Knob
10. Lower Door Frame
11. Glass Door
12. Door Handle
13. Bake/Roasting Pan
14. Wire Rack
15. Tray Handle
16. Crumb Tray
17. Rotisserie Skewer
18. Skewer Clamps (2pcs)
19. Thumbscrew (2pcs)
20. Rotisserie Removal Handle

BEFORE FIRST USE

Before using your appliance for the first time, be sure to:

1. Read all the instructions included in this manual.
2. Remove all packaging materials from the appliance.
3. Make sure that the oven is unplugged and the Timer Knob (F) is in the "OFF" position.
4. Wash the accessories (N, M, O, P, T, V) in hot, soapy water or in the dishwasher. Also remove the rotisserie skewer (Q), and the skewer clamps (R) from the packaging and wash these in hot, soapy water.
5. Thoroughly dry all accessories and re-assemble inside the oven. Plug the oven into the wall outlet and you are ready to use your new Toaster Oven with Rotisserie & Griddle.
6. After re-assembling your oven, we recommend that you run it at the highest temperature (450°F) on the Toast Function for approximately 15-minutes to eliminate any packing residue that may remain after shipping. This will remove all traces of odor or smoke that is initially present.

NOTE:
The initial 15 minutes of use may result in minimal smell and smoke. This is normal and harmless and comes from the protective substance applied to the heating elements during manufacturing.

HOW TO USE

Please familiarize yourself with the following oven functions and accessories prior to first use:

• Temperature Control Knob (I): Choose the desired temperature from Keep Warm to 450°F for baking or rotisserie.
• Function Control Knob (G): This oven is equipped with five positions for a variety of cooking needs.
  • Bake/Roast – Cakes, pies, cookies, poultry, beef, etc.
  • Toast – Bread, Bagels, muffins, frozen waffles, etc.
  • Rotisserie – Can cook up to a 5lb. roast or chicken
  • Griddle/Broil – For broiling fish, steak, poultry, pork chops, etc and for making grilled cheese sandwiches, eggs, bacon, etc on the oven-top.
  • Keep Warm – To keep cooked food warm for up to 30-minutes.

• Timer Knob (F): When you turn the Timer Knob to the left (counter-clockwise), the oven will stay "ON" until it is manually shut "OFF". To activate the timer segment of the control, turn to the right (clockwise) to toast or use as a timer. This function also has a bell that rings at the end of the programmed time.
• ON-Light Indicator (H): Illuminated whenever the oven is turned on.
• Wire Rack (N): For toasting, baking and general cooking for casserole dishes and standard pans.
• Bake/Roasting Pan (M): For use in broiling and roasting.

• To avoid risk of injury or burns, do not touch hot surfaces when the oven is in use. Always use oven mitts.
• Always use extreme care when removing rotisserie, bake tray, wire rack, crumb tray or any hot container from the hot oven. Always use the tray/ rack handle, rotisserie removal handle or an oven mitt when removing these items.

• Tray/Rack Handle (O): Allows you to pick up the wire rack (N), bake tray (M) when they are hot and remove from the oven.
• Rotisserie Skewer (Q): Roasts a variety of meats and poultry that are very tender and juicy inside, and browned to perfection outside. (Used with Rotisserie Clamps & Thumbscrews (R & S) to secured food to the Skewer.)
• Rotisserie Handle (T): Used for removing the rotisserie skewer from the oven after your food is done.

ROTISSERIE COOKING
We recommend that you do not cook a roast/chicken weighing more than 4-5lbs. on the skewer (Q). Chicken should be bound in food ties/string to prevent chicken legs or wings from unraveling during cooking; and to keep the rotisserie assembly rotating smoothly. For best results, we recommend that you preheat the oven for 15-minutes on 450°F.

OPERATION:

1. Set the temperature control knob ( I ) to 450°F.
2. Turn the function control knob (G) to Rotisserie. Insert the pointed end of the skewer clamp (R) through the rotisserie skewer (Q), making sure the points of the skewer clamp (R) face the same direction as the pointed end of the rotisserie skewer. Slide the skewer clamp (R) towards the square end of the skewer (Q) and secure with a thumbscrew (S).
3. Place food to be cooked onto the rotisserie skewer (Q) by inserted the skewer directly through the center of the food. Push food all the way to the end until the skewer clamp (R) pierces the food to secure.
4. Thread the second skewer clamp (R) through the skewer and pierce the food to secure and tighten with second thumbscrew (S).
5. Check that the food is centered on the rotisserie skewer.
6. Insert the pointed end of the rotisserie skewer (Q) into the drive socket located on the right-hand side of the inside of the oven wall. Make sure the square end of the rotisserie skewer (Q) rests on the skewer support located on the left-hand side of the oven wall.
7. Slide the Crumb Tray (P) into the lowest position slot right above the bottom heating element rods to catch food drippings.
8. Turn the Timer Control Knob (F) to the "STAY ON" position.
9. Use the Rotisserie Guide below for suggested roasting times. Check the doneness with a reliable meat thermometer. Use an independent timer to remind you to check the meat temperature periodically.
10. When complete, turn the Timer Control Knob (F) to the "OFF" position.
11. Remove the skewer by placing the hooks of the Rotisserie Removal Handle (W) under the grooves on either side of the skewer (Q). Lift the left side of the rotisserie skewer first by lifting it up and out. Then pull the rotisserie skewer out of the drive socket and carefully remove the roast from the oven. Take the meat off of the rotisserie skewer (Q) and place on cutting board or platter.

ROTISSERIE GUIDE:
Cooking results may vary, adjust these times to your individual requirements.

NOTE: All rotisserie times are based on meats at refrigerator temperature. Frozen meats may take considerably longer and difficult to secure onto skewer. Using a meat thermometer is highly recommended.

ROASTING IN YOUR OVEN
Roast your favorite cut of meat to perfection. The oven can cook up to a 6lb. chicken, turkey and up to a 6lb. roast. A guide has been provided to assist you with roasting times. However, we suggest that you periodically check the cooking progress with a meat thermometer. For best results we recommend that you preheat the oven for 15-minutes on 450°. We do not recommend the use of oven roasting bags or glass containers inside the oven unless they are heat resistant glass. Never use plastic, cardboard, paper or anything flammable inside the oven.

OPERATION:

1. Place food to be cooked into the Bake/Roasting Pan (M).
2. Slide the Grill Rack (N) into the lowest position slot inside the oven.
3. Place the Bake/Roasting Pan (M) on top of the grill rack (N).
4. Set the Temperature Control Knob ( I ) to the desired temperature.
5. Turn the Function Control Knob (G) to Bake/Roast.
6. Turn the Timer Control Knob (F) to the "STAY ON" potion.
7. To check or remove the roast, use the tray/rack handle (O) provided to help you slide the pan in and out.
8. When cooking is complete, turn the Timer Control Knob (F) to "OFF" position.

ROASTING GUIDE:
Cooking results may vary, adjust these times to your individual requirements.

NOTE: All roasting times are based on meats at refrigerator temperature. Frozen meats may take considerably longer. Using a meat thermometer is highly recommended.

BROILING IN YOUR OVEN
For best results, we recommend that you preheat the oven for 15-minutes on 450°F.

OPERATION:

1. Set Temperature Control Knob ( I ) to 450°F.
2. Turn the Function Control Knob (G) to Broil.
3. Preheat the oven.
4. Place the Wire Rack (N) into the oven in one of the higher top slots.
5. Place the Crumb Tray (P) in a slot right under the Wire Rack.
6. Place the food onto the Wire Rack (N).
7. Food should be placed as close as possible to the Top Heating Elements without touching it.
8. Now adjust the Temperature Control Knob ( I ) to the appropriate temperature.
9. Brush food with any sauces or oil, as desired.
10. Turn the Timer Control Knob (F) to "STAY ON".
11. It is advisable to leave the door slightly ajar to ventilate any smoking caused by the food.
12. Turn food over midway through the prescribed cooking time.
13. When broiling is complete, turn the Timer Control Knob (F) to "OFF".

BROILING GUIDE:
Cooking results may vary, adjust these times to your individual requirements.

NOTE: All broiling times are based on meats at refrigerator temperature. Frozen meats may take considerably longer. Using a meat thermometer is highly recommended.

BAKING IN YOUR OVEN
Bake your favorite cookies, cakes, pies, brownies, etc. The bakeware that will fit in your oven are up to 9-inches in length. We do not recommend the use of oven roasting bags or glass containers inside the oven that are not heat resistant. NEVER use plastic, cardboard, paper or anything flammable in the oven.

POSITIONING OF THE RACK WHEN BAKING:

• Cookies – Use bottom or middle support guides.
• Layer Cakes – Use bottom support guide only. (Bake one at a time).
• Pies – Use bottom or middle support guides.

NOTE: When using a single wire rack (N), position the Wire Rack (N) in the lowest support guide.

TOASTING IN YOUR OVEN
Large capacity oven allows for toasting 4 to 6 slices of bread, 6 muffins, frozen waffles or frozen pancakes. When toasting only 1 or 2 items, place food on the wire rack (N) in the center of the oven.
NOTE: Wire Rack (N) should be positioned in the middle of the oven with the indentations pointing down.

OPERATION:

1. Set the Temperature Control Knob ( I ) to 450°.
2. Turn the Function Control Knob (G) to Toast.
3. Place food to be toasted on the Wire Rack (N).
4. Ensure Crumb Tray (P) is positioned at bottom of oven below the heating rods.
5. Turn the Timer Control Knob (F) to desired darkness. (Light to Dark).
6. Bell will ring to signal the end of the Toast cycle.

KEEP WARM
Keep cooked food warm for up to 30-minutes. Longer periods of time are not recommended as food will become dry or spoiled.

OPERATION:

1. Set the Temperature Control Knob ( I ) to Keep Warm.
2. Turn the Function Control Knob (G) to Keep Warm.
3. Turn the Timer Control Knob (F) to ON.
4. Turn the Timer Control Knob (F) to OFF when finished using Keep Warm function.

CLEANING AND MAINTENANCE

Be sure to unplug the oven and allow it to cool before cleaning.
If desired, wipe the walls with a damp sponge, cloth or nylon scouring pad and mild detergent. DO NOT USE STEEL WOOL SCOURING PADS, ABRASIVE CLEANERS OR SCRAPE THE WALLS WITH A METAL UTENSIL, AS ALL OF THESE METHODS MAY DAMAGE THE INTERIOR COATING.
All accessories should be washed in hot soapy water or can be cleaned in a dishwasher. The door can be wiped with a damp sponge and wiped dry with a paper or cloth towel. Clean the outside with a damp sponge. DO NOT USE AN ABRASIVE CLEANER AS IT MAY DAMAGE THE EXTERIOR FINISH.
DO NOT USE AN ABRASIVE CLEANER OR STEEL WOOL SCOURING PAD ON THE
DRIP PAN AS IT MAY DAMAGE THE PORCELAIN ENAMEL FINISH. LET ALL PARTS AND SURFACES DRY THOROUGHLY PRIOR TO PLUGGING THE OVEN IN AND USING.

RECIPES - Roasts

(For Oven Roast/Rotisserie)
These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit & Fork.

ROYAL PORK ROAST
1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 tbsp. dijon mustard
1 tsp. red wine vinegar
¾ tsp. ground thyme
½ tsp. ground sage
1 cup reduced-fat beef broth
¾ cup unsweetened apple juice
½ cup apricot jam
1 tbsp. cornstarch
1 tbsp. sour cream

• Cut 8 deep slits in the top of roast, insert garlic into slits.
• Mix mustard, vinegar, thyme, and sage in a bowl. Brush on the mixture onto the roast entirely.
• Place roast into the oven.
• Set Timer for 1 hour and begin cooking.
• Set heat selection according to Roasting or Rotisserie.
• Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium-high heat or until jam melts. Brush jam mixture onto roast once. (Save ¼ cup of broth for later use.)
• Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest of beef broth into mixture in a saucepan and cook over medium heat until bubbly and thickened.
• Serve sauce over thin slices of the pork roast.

CHERRY-GLAZED PORK ROAST (can substitute with beef roasts)
14 oz. jar of cherry preserves
¼ c red wine vinegar
¼ tsp. salt
3 tbsp. light corn syrup
¼ tsp. ground cinnamon
¼ tsp. ground cloves
3 tbsp. almonds, slivered toasted
3 lb. boneless pork roast
½ tsp. salt
¼ tsp. black pepper

• Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer for 2 minutes. Add the almonds and simmer for 1 minute.
• Sprinkle roast with salt and pepper. Place roast into the oven.
• Set Timer for 45min. – 1 hour.
• Set heat selection according to Roasting or Rotisserie.
• After every 15 minutes of roasting, occasionally brush on the Cherry Mixture.
• When cooking cycle is complete, turn oven off, remove roast carefully and serve hot.

CAJUN PORK ROAST (can substitute with beef roasts)
2 lbs. boneless single loin pork roast
2 tbsp. paprika
½ tsp. cayenne pepper
½ tsp. garlic powder
1 tsp. thyme
½ tsp. salt
2 tsp. oregano
½ tsp. white pepper
1 tsp. cumin
¼ tsp. nutmeg

• Combine all seasonings and rub mixture all over the surface of roast. Place roast into oven. Set heat selection according to Roasting or Rotisserie.
• Roast for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.

SWEET CHILE CHUTNEY ROAST BEEF
Chutney:
1 large thinly sliced apples
2 tomatoes, chopped
2 tbsp. brown sugar
½ cup red wine ½ cup water
pinch of cayenne pepper
2 ½ lb. boneless rib of beef
Glaze:
3 tbsp. honey
1 tbsp. dried chilies

• Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10 minutes until nice and thick.
• Place roast beef into oven.
• Set heat selection according to Roasting or Rotisserie.
• Cook for ½ hour – 45 minutes.
• Brush Honey onto Roast. Let roast for another 10 minutes and brush some of Chutney mixture onto Roast.
• Serve with remaining Chutney mixture.

RECIPES - Chicken

(For Oven Roast/Rotisserie)
JAMAICAN CHICKEN
½ cup water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ cup white-wine vinegar
1 tbsp. pepper sauce
1 tsp. dried thyme
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)

• In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth.
• Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly. Reserve leftover mixture for later use. Cover and refrigerate overnight.
• Place chicken into oven and set heat selection according to Roasting or Rotisserie. Roast for 1- 1½ hour.
• Take reserved mixture and place in a saucepan. Bring to a boil. Keep warm over low heat.
• Serve mixture as the sauce with the chicken.

BALSAMIC CHICKEN
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. dried rosemary
½ tsp. red pepper flakes
1 clove garlic, minced
1 whole chicken (4 lbs.)
1 green bell pepper, sliced
1 red bell pepper, sliced.
1 small red onion, quartered
3 carrots cut into 1" pieces.
1 small eggplant cut into 1" pieces

• In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes and garlic.
• Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
• Reserve the mixture.
• Place chicken into oven and set heat selection according to Roasting or Rotisserie.
• Roast for 1-1½ hour.
• Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables in roasting basket and roast in Oven when chicken is done and removed. Cook for 15-20 minutes or until edges brown.
• Serve together hot with chicken.

STICKY ROASTED CHICKEN
1 large whole chicken (4 lbs.)
2 tsp. dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
3 tbsp. olive oil
1 shallot, minced
¼ tsp. pepper lime slices
2 large garlic cloves minced cilantro sprigs
1 tsp. grated lime peel

• Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot, garlic, lime peel, oregano, salt, cumin and pepper together.
• Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate overnight.
• At cooking time, take chicken and insert into the oven.
• Set heat selection according to Roasting or Rotisserie.
• Cook about 1- 1½ hours.
• Once Timer is done, let chicken sit for 5-10 minutes.
• Remove chicken when it has cooled down. Serve with lime slices and cilantro sprigs.

RECIPES - Hams

(For Oven Roast/Rotisserie)
APPLE CIDER GLAZED HAM
1 (3 lb - 5 lb) boneless shank of ham
2 tsp. spicy mustard
4 tsp. cornstarch
1 cup apple cider
1/8 tsp. cloves, ground

• Combine 2 Tbsp. Of apple cider and cornstarch together in small bowl. In a saucepan, bring cornstarch mixture and rest of apple cider, mustard and cloves to a boil. Stir until thickened.
• Coat Ham in mixture and refrigerate overnight.
• When ready to cook, place ham into oven.
• Set heat selection according to Roasting or Rotisserie.
• Set Timer to 1 – 1 ½ hour. Occasionally glazing Ham with remaining apple cider mixture.
  Serve mixture over slices of Ham.

HONEY-APRICOT GLAZED HAM
1 (8-10 lb) smoked ham
1/3 cup soy sauce
½ tsp. nutmeg
1 cup honey
1/3 cup apricot jam
¼ tsp. cloves
1 (6oz) can of frozen orange juice thawed

• Mix all ingredients together except for the Ham. Coat mixture over Ham.
• Place ham into oven.
• Set heat selection according to Roasting or Rotisserie. Set Timer for 1 ½ - 2 hours.
• Occasionally brush remaining mixture onto Ham during cooking.
• Once Timer reaches zero, set switch to No Heat Rotation and let cool for 5 minutes.
• Slice and serve with mixture.

SUGARED HAM
1 (8 lbs) half shank of smoked ham
2 tbsp. whole cloves
¾ cup port wine
2 tbsp. port wine
1 cup packed brown sugar
3 tbsp. dijon mustard

• Score Ham in diamond pattern and stud with cloves. Marinate Ham in ¾ Cup of Port over night. Make sure to turn occasionally to coat thoroughly.
• Place Ham into oven
• Set heat selection according to Roasting or Rotisserie. Set Timer for 45 – 60 minutes.
• In small bowl, combine sugar, mustard and 2 Tbsp. of port. Mix until smooth and glazy.
• Once Ham been cooking for 30 – 45 minutes, brush sugar glaze onto Ham and cook for 15 more minutes. Let stand for 15 minutes before carving and serve.

HONEY BAKED HAM
1 (5 lb) boneless ham
2 cups honey
2 cups brown sugar
2 tsp. nutmeg
2 tsp. ground cinnamon
5 1/3 tbsp. cider vinegar
2 tsp. ground cloves

• Combine all ingredients except for the Ham and the string into a saucepan. Stir over medium heat until warm. Coat Ham with mixture evenly. Cover and refrigerate overnight.
• Place ham into oven. Set heat selection according to Roasting or Rotisserie.
• Set Timer for 45 – 60 minutes or until heated through.
• Let stand for 10 minutes before carving and serve.

APPLE SAUCE COOKIES makes 36
1 lb. cooking apples, peeled, cored and diced.
3 tbsp water ½ cup sugar
½ cup butter or margarine
1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
pinch of salt
½ tsp ground cinnamon
½ cup chopped walnuts

• Cook apples with the water in a covered saucepan over low heat until the apples are tender. Set aside and let cool slightly. Then purée in a food processor or blender, or mash with a fork. Measure out ¾ of a cup and set aside.
• Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
• Cream together the sugar, butter or margarine in a medium sized bowl until thoroughly mixed. Beat in the reserved applesauce. Sift the flour, baking powder, baking soda, salt and cinnamon into the mixture and stir to blend. Fold in the walnuts.
• Drop small spoonfuls about the size of jawbreaker onto the prepared baking sheet. Place each about 2 inches apart to avoid sticking.
• Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a wire rack and allow to cook before serving.
  (You may need to repeat the baking process for the remaining dough.)

GRANNY'S GINGER COOKIES makes 60
2 ½ cups all-purpose flour
1 tsp baking soda
1 ½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cloves
½ cup butter or margarine
1 ½ cups sugar
1 egg, well beaten
4 tbsp black molasses
1 tsp fresh lemon juice

• Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
• Sift the flour, baking soda and all the spices into a bowl. Set aside.
• Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.
• Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in thoroughly with a wooden spoon to make a soft dough.
• Shape the dough into 1/4 " balls. Roll the balls in the left over sugar and place them on the baking sheets about 2 inches apart.
• Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a wire rack and let cool before serving.
  (You may need to repeat the baking process for the remaining dough.)

BUTTERMILK COOKIE BISCUITS makes 15
1 ½ cups all-purpose flour
½ tsp baking soda pinch of salt
4 tbsp cold butter or margarine
1 tsp baking powder
¼ cup buttermilk

• Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients first into a bowl. Rub the butter or margarine in until the dough becomes crumbly.
• Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft dough. Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter. Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at room temperature. (You may need to repeat the baking process for the remaining dough.)

ALMOND CINNAMON COOKIE BALLS makes 15
1 ½ cups ground almonds
1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 egg whites oil for greasing
confectioners' sugar for coating

• Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
• Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they begin to stiffen and fold enough into the almond mixture to make a fairly firm dough. Wet hands with cold water and roll small spoonfuls of the dough into round balls. Place onto baking sheet.
• Bake for 15 minutes making sure that they remain soft on the inside. Too much baking time will result in hard and tough cookies. Remove the cookie balls from the baking sheet and set aside to cool.
• Sift the confections' sugar or powder sugar onto a plate. Roll the cookie balls into the sugar, shaking off any excess.
  (You may need to repeat the baking process for the remaining dough.)

BACON BREAD TWISTS makes 12
4 cups all-purpose flour
1 envelope active dry yeast pinch salt
1 2/3 cups hot water
12 bacon strips
1 egg, well beaten

• Mix the flour, yeast and salt in a bowl and blend together. Add a little water to the mixture and mix with a knife. Add the remaining water and use hands to pull the mixture together to make a sticky dough.
• Turn the dough into a slightly floured surface and knead for 5 minutes until the dough is smooth and elastic.
• Divide the dough into 12 even sections and roll into sausage shapes. Lightly grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Wind each bacon strip around each "sausage" dough. Brush the dough with beaten egg and arrange them onto baking sheet.
• Preheat the oven to 400°F. Set the aside for about 30 minutes until the dough has risen to twice its size. Bake for 20-25 minutes until cooked and gold brown.
• (You may need to repeat the baking process for the remaining dough.)

DILL AND POTATO BISCUIT CAKES makes 10
2 cups self-rising flour
3 tbsp butter pinch salt
1 cup freshly made mashed potatoes
2-3 tbsp milk
1 tablespoon finely chopped fresh dill

• Preheat oven to 450°F. Sift flour into a bowl and add the butter, salt and dill. Mix in the mashed potatoes and enough milk to make a soft dough.
• Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto greased baking sheet. (Make sure the baking sheet is the right size to fit into the oven.)
• Bake fore 20-25 minutes until golden brown. Serve warm.
• (You may need to repeat the baking process for the remaining dough.)

ITSY BITSY CHEESIE PUFFS makes 45
1 cup all-purpose flour
pinch of salt
1 tsp dry mustard pinch of cayenne pepper
1 cup water
½ cup chopped butter
4 eggs
1 tbsp finely chopped chives
3 oz. gruyére or swiss cheese, finely diced

• Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Sift together the flour, salt, dry mustard and cayenne pepper.
• In a saucepan, bring water and butter to a boil. Remove from heat and add flour mixture all at once, beating until the dough forms a ball. Return to the heat and beat constantly for 1-2 minutes to dry out. Remove from heat and let cool for 5 minutes.
• Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon at a time to the dough until it is smooth and shiny and drops slowly from the spoon.
• The fourth egg does not need to be used entirely. It can be reserved for later use as a glaze.
• Using two small spoons, drop small mounds of dough 2 inches apart onto the baking sheet. Beat the reserved egg with 1 teaspoon water and brush the tops of the dough balls.
• Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7 minutes more, until puffy and golden. Transfer to a wire rack and let cool slightly.

FETA CHEESE & CHIVES BISCUITS makes 9
1 cup self-rising flour
1 cup self-rising whole wheat flour pinch of salt
3 oz. feta cheese
1 tablespoon chopped fresh chives
2/3 cups skim milk, plus extra for glazing
¼ tsp cayenne pepper

• Preheat the oven to 400°F. Sift the flours and salt into a bowl. Crumble the feta cheese and rub into the dry ingredients. Stir in the chives, then add the milk and mix to a soft dough.
• Turn the dough onto a floured surface and lightly knead until smooth. Roll out into ¼ inch thick and stamp out nine biscuits with a floured cookie cutter.
• Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake for 15 minutes until golden brown. Serve warm.
• (You may need to repeat the baking process for the remaining dough.)

1. Do not touch hot surfaces. Use handles or knobs and oven mitts.
2. To protect against risk of electrical shock, do not immerse cord, plug, or any non-removable parts of this oven in water or other liquid.
3. Close supervision is necessary when any appliance is used by or near children.
4. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
5. Do not use outdoors.
6. Do not let cord hang over edge of table or counter, or touch hot surfaces.
7. Extreme caution must be used when moving an appliance containing hot oil or other hot liquid.
8. Do not place on or near a hot gas or electrical burner, or in a heated oven.
9. Turn all controls to "OFF" before inserting or removing plug from wall outlet.
10. Do not place any flammable materials in the oven: paper, cardboard, plastic, etc.
11. To disconnect, grasp plug and remove from outlet. Do not pull by the cord.
12. Do not use oven for other than intended use.
13. Oversized foods or utensils must not be inserted in this appliance, as they may create a fire or risk of electric shock.
14. Do not store any material, other than manufacturer's recommended accessories, in this oven when not in use.
15. A fire may occur if this appliance is covered by or touches flammable material including curtains, draperies, walls, etc. when in operation. Do not store any item on top of the appliance.
16. Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts resulting in a risk of electric shock.
17. Extreme caution should be used when using containers constructed of other than metal or oven safe glass.
18. Do not cover crumb tray or any parts of the oven with metal foil. This will cause overheating of the oven.
19. To reduce the risk of fire, do not place any heating or cooking appliance beneath the appliance.
20. To reduce the risk of fire, do not mount unit over or near any portion of a heating or cooking appliance.
21. To reduce the risk of electric shock, do not mount over a sink.
22. Do not operate the appliance if the power cord or plug is damaged, it must be replaced by the manufacturer or its service agent before use.
23. Some countertop and table surfaces, such as Corian®, wood and/or laminates, are not designed to withstand prolonged heat generated by certain appliances. It is recommended by countertop manufacturers that a hot pad or trivet be placed under your appliance to prevent possible damage to the surface.

1. the marked electrical rating of the extension cord should be at least as great as the electrical rating of the product;
2. the extension cord should be arranged so that it will not drape over the counter top or tabletop where it can unintentionally be pulled on or tripped over by children or pets.

POLARIZED PLUG
If this appliance is equipped with a polarized plug (one blade is wider than the other), please follow the below instructions:
To reduce the risk of electrical shock, this plug is intended to fit into a polarized outlet only one way. If you are unable to fit the plug into the electrical outlet, try reversing the plug.
If the plug still does not fit, contact a qualified electrician. Never use the plug with an extension cord unless the plug can be fully inserted into the extension cord. Do not alter the plug of the product or any extension cord being used with this product. Do not attempt to defeat the safety purpose of the polarized plug.
SAVE THESE INSTRUCTIONS.
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.