Aroma ART-609, Instruction Manual & Recipe Manual, Page: 5 / 15

10
COOKING TIPS AND INSTRUCTIONS
Cauliflower & Carrot Casserole
1/2 lb. cauliflower
2 medium carrots
1 can cream of mushroom soup
1/8 teaspoon black pepper
1/2 cup milk
2.8 oz. can French fried onions
Salt
Cut the cauliflower and the carrots in similar size. Mix them with soup, black pepper,
and milk together in 1.5 qt. Casserole dish. Cover with foil and bake at 350
o
F or until
hot; stir occasionally. Arrange French fried onions on top of vegetable mixture, along the
casserole rim. Bake another 3-5 minutes at 425
o
F until onions are golden brown.
Makes 6-8 servings.
STEAMING:
The temperature range and oven shape design transform your roaster into a steamer,
ideal for creative and healthy cooking.
• Using the rack, place food in the heat-proof dish and keep the dish in the center of the
oven.
• Add the proper amount of water to the cooking pan. Always keep lid on while
steaming.
Steaming Guide:
PARTS IDENTIFICATION
3
2
3
4
5
6
1. Lid: The lid has built-in steam vents. When lifting or removing lid, avoid the
vent holes and tilt the lid away to divert the escaping steam.
2. Removable Cooking Pan: The cooking pan can be removed for easy cleaning
after each use.
3. Reversible Rack: The rack permits easy placement of food into or removal of
food from the cooking pan and allows grease to drain from food during cooking.
The rack can be inverted for steaming.
4. Roaster Oven Body: It is heated with an electrical band heater surrounding the
side wall to provide a “ring of heat” for uniform heating of food inside the
cooking pan.
5. Indicator light: Indicate that the roaster oven is in the heating process. The
light goes off when set temperature is reached.
6. Temperature Control: The temperature control automatically controls oven
temperature at the set level.
1
VEGETABLE AMOUNT OF WATER STEAMING TIME
Asparagus 1/2 Cup 10 Minutes
Broccoli 1/4 Cup 5 Minutes
Cabbage 1 Cup 15 Minutes
Carrots 1 Cup 15 Minutes
Cauliflower 1 Cup 15 Minutes
Corn 1 Cup 15 Minutes
Eggplant 1-1/4 Cup 20 Minutes
Green Beans 1 Cup 15 Minutes
Peas 1/2 Cup 10 Minutes
Spinach 1/2 Cup 10 Minutes
Squash 1/2 Cup 10 Minutes
Zucchini 1/2 Cup 10 Minutes