Caractéristiques de votre Four/Gril et
grille-pain à convection
LE PRODUIT PEUT DIFFÉRER QUELQUE PEU DE CELUI ILLUSTRÉ.
4
Partie arrière concave
du four
Éléments chauffants
supérieurs
Fenêtre
d’affichage
Panneau
de
contrôle
Cordon
d’alimentation
Éléments chauffants
inférieurs
Porte en
verre
Poignée
de porte
20
Recipes
FIESTA CORN BREAD
1 cup all-purpose flour
1/2 cup corn meal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten
1 (4-ounce) can diced green chilies, drained
2 ounce jar, diced pimento, drained
Preheat Convection Toaster Oven Broiler on Bake to 375
˚
F. Combine dry
ingredients, set aside. Mix wet ingredients together and stir into dry
ingredients until moist. Pour batter into a greased 8 x 8 -inch pan.
Bake 20-25 minutes or until done.
Yield: 6 to 8 servings
PEACH PECAN COFFEE CAKE
1-1/2 cup self-rising flour
1/2 cup sugar
1/3 cup unsalted butter, softened
1 large egg
1/2 cup milk
3 large ripe peaches, sliced
1/3 cup soft brown sugar
1/4 cup pecans broken into small pieces
1-1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
sour cream, crème fraiche, or whipped cream to serve
Preheat Convection Toaster Oven Broiler on Bake to 350
˚
F. Grease and
line with wax paper an 8 x 8-inch baking pan. Put the flour, sugar,
butter, eggs and milk into a large bowl and beat with an electric mixer
for a few minutes or until smooth. Spoon and spread batter evenly into
the prepared baking pan. Arrange the peach slices over the batter. In a
small bowl thoroughly mix the brown sugar, melted butter, pecans and
cinnamon. Sprinkle the mixture over the peaches.
Bake for 40 minutes, testing for doneness with a toothpick inserted and
withdraw clean from the center. Serve warm or cool with cream topping
of choice.
Yield: 9 servings
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