Curtis Stone CSCOR0020, Инструкция по эксплуатации

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Prep Time: 10 minutes, plus 45 minutes rising time
Cook Time: 15 minutes
Tomato-Salami Pizza
METHOD
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In small bowl, whisk water, honey, and yeast. Set aside 5 minutes, or until foamy. Stir to dissolve yeast.
In food processor, pulse flour and 1/2 tsp salt to combine. With machine running, pour in yeast mixture and 2 tsp oil
and process until dough forms ball. Transfer dough to work surface and knead for about 3 minutes, or until smooth and
elastic. Do not add too much flour. The dough will be tacky but should release cleanly from your hands.
Place on floured 12-inch pizza pan and dust top with flour. Cover with plastic wrap. Let stand in warm, draft-free place
45 minutes, or until doubled in volume.
Position Oven Rack on lowest rack of Curtis Stone Convection Oven. Using CONVECTION mode, set oven to 450°F for 15
minutes and preheat.
Using floured hands, stretch out dough until it covers pan. Working quickly, drizzle and rub remaining oil over dough.
Sprinkle garlic evenly over dough and gently rub it into oil. Arrange salami and tomato slices in a single layer, on dough,
leaving a 1-inch border around circumference. Scatter cheese on top. Sprinkle with salt and pepper.
Bake 15 minutes, or until crust is crisp and golden brown on bottom and cheese has melted and begun to brown. Transfer
pizza to cutting board. Using a pizza cutter or large knife, cut pizza into wedges and serve.
INGREDIENTS
Make-Ahead: Pizza is best eaten as soon as it’s made.
1/2 cup lukewarm water (110° to 115°F)
1 tsp honey
1 1/4 tsp active dry yeast
1 1/4 cups all-purpose flour, plus more for dusting
2 tbs extra-virgin olive oil, divided
2 tsp finely chopped garlic
1 1/2 oz paper-thin slices salami
1 small tomato (about 4 oz), cut into 1/4-inch-thick rounds
4 oz fresh mozzarella cheese, torn into small pieces
Serves: 4
Prep Time: 25 minutes
Cook Time: 1 hour and 20 minutes
Chicken Casserole with Fennel and Bacon
METHOD
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Position Oven Rack in center rack position of Curtis Stone Convection Oven. Using ROAST mode, set oven to 375°F for 40
minutes and preheat. Place Multipurpose Rack in Oven Tray.
Coat chicken with oil and season with salt and pepper. Place chicken on Multipurpose Rack and roast in center of oven 40
minutes, or until they are golden and barely pink at bone when pierced with tip of small sharp knife. Remove tray from oven.
Meanwhile, heat large skillet over medium heat. Add bacon and cook, stirring occasionally, 8 minutes, or until crisp. Add
fennel and onions and cook, stirring occasionally, 8 minutes, or until tender. Stir in rosemary, thyme, garlic, and ground
fennel and cook 2 minutes, or until fragrant. Stir in broth and beans. Season with salt and pepper. Bring mixture to simmer.
Transfer bean mixture to an 11x7-inch rectangular baking dish. Nestle chicken in bean mixture. In small bowl, mix panko
and Parmesan. Sprinkle most panko mixture over beans (don’t worry if juices are soaked up by some of crumbs) and
remainder over chicken.
Using ROAST mode, set oven to 350°F for 25 minutes and preheat. Bake casserole 25 minutes, or until bean mixture is
bubbling all over and panko topping is crisp and golden. Let stand for 15 minutes before serving.
INGREDIENTS
Make-Ahead: Casserole can be assembled (unbaked) without bread crumb topping up to 4 hours ahead, cooled, covered, and
refrigerated. Sprinkle bread crumb topping over casserole just before baking and allow a bit more baking time.
4 whole chicken legs (thighs and drumsticks; about 8 oz. each), excess fat removed
2 tsp olive oil
3 slices bacon, coarsely chopped
1 small fennel bulb, trimmed, finely chopped (about 1 cup)
1/2 onion, finely chopped (about 1 cup)
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
3 garlic cloves, finely chopped
1 tsp fennel seeds, ground
1 cup reduced-sodium chicken broth
One 15-oz can cannellini beans, drained, rinsed
1/4 cup panko (Japanese bread crumbs)
1/4 cup freshly grated Parmesan cheese
Serves: 4
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