16
15
TROUBLE SHOOTING
PROBLEM
POSSIBLE CAUSE
SOLUTION
Oven is not heating or stops
heating.
Oven is not plugged in or
outlet is not working.
Check that the
temperature and time
settings have been
properly entered and
that the digital display
is lit and shows the
oven is in preheat or
has reached preset
temperature. Check that
outlet is working.
Second toasting is too dark.
Setting on toast is too dark.
When doing repeated
toast cycles, remember
to select a slightly lighter
setting for the 2nd and
3rd toasting.
Moisture forms on the inside of
the glass door during toasting.
The amount of moisture
differs in different products,
whether bread, bagels or
frozen pastries.
The moisture that forms
on the door is common
and usually disappears
before the final 30% of
the toasting cycle. As
this oven is a closed
appliance, the moisture
cannot evaporate as it
would in a traditional
toaster.
Food is overcooked or
undercooked.
Temperature and cook time
may need to be adjusted.
Since the toaster oven
is much smaller than
a conventional oven,
it may cook faster. Try
lowering the temperature
setting 25 degrees from
the suggested setting
in a recipe or label
directions.
There is burnt food odor or
smoking when oven is being
used.
There are remnants of food in
crumb tray or on the walls of
the oven.
Refer to the directions
in Care & Cleaning in
this booklet. Make sure
all parts of the oven are
clean and free of debris.
Heating elements do not seem
to be on.
The heating elements cycle
on and off during baking.
Check toaster oven
to make sure proper
function is selected.
On Broil, only the top
heating elements will
be on.
RECIPES
SPINACH PESTO QUICHE
1 single crust pie or refrigerated pie crust
5 large eggs
1½ cups milk
3 tbsp. basil pesto
¼ tsp. garlic pepper
1 pkg. (10 oz.) frozen spinach, defrosted and squeezed dry
¹/³ cup minced purple onion
¼ cup diced pimentos
1½ cups shredded Mozzarella and Provolone cheese blend
Preheat
Black & Decker
®
Countertop Oven
on
BAKE
to 425˚F. Roll out pastry on lightly
floured board to fit 9-inch glass pie plate. Place in plate and make a standing rim of pastry
around edges. Follow package directions for baking unfilled pie crust or bake until edges are
light golden brown.
Meanwhile, in large bowl, blend eggs, milk, pesto and garlic pepper. Stir in remaining
ingredients. Spoon into pre-baked crust.
Bake 7 minutes longer; reduce temperature to 325˚F and bake 35 minutes longer or until pie
filling is set and knife inserted in center comes out clean. Let rest 5 minutes before serving.
Makes 8 servings.
BASIL LEMON HALIBUT
1½ cups halved cherry tomatoes
3 tbsp. chopped Italian parsley
1 tbsp. slivered fresh basil
1 tbsp. snipped fresh chives
1 tbsp. slivered lemon peel
½ tsp. kosher salt
2 tbsp. fresh lemon juice
1 tbsp. olive oil
2 halibut fillets (about 6 oz., ea.)
¼ tsp. garlic pepper
Preheat
Black & Decker
®
Countertop Oven
on
BAKE
to 400˚F. Meanwhile, in medium
bowl, combine tomatoes, parsley, basil, chives, lemon peel, ¼ tsp. salt, lemon juice and
olive oil; blend well.
Spoon into 1- quart shallow baking dish. Place fish on top and season with remaining ¼ tsp.
salt and garlic pepper.
Bake for 20 minutes or until fish flakes easily when tested with a fork. (Fish will have an
internal temperature of 145˚F.)
Makes 2 servings.
