HOW TO OPERATE
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• Prepared pie dough can be found in the refrigerated section of your
supermarket, and premade pie fillings are in the canned fruit section.
• You can store unused molded pie crust in the freezer by adding
parchment paper in-between layers and storing in a plastic freezer bag.
• Ensure that your pie mold contains enough filling. If too little, the top of
the pie will not contact the pie plate lid and will not brown as well. Too
much filling and your pie could overflow during the cooking process. As
a general rule, fillings for pies should be about ¾ full.
Tips:
B. COOKING RECIPES WITHOUT A CRUST IN THE PIE MAKER
1. Depending on your recipe, you may or may not want to line the bottom
pie plate with aluminum foil. The foil is primarily used to help lift out the
food when it is finished cooking. If you are cooking something
without
a
heavy filling (biscuits, cinnamon rolls, etc.) the foil is not necessary. If you
are making something heavier (like a cake) foil is recommended. To avoid
sticking, feel free to spray the foil with cooking spray before adding the
food.
2. Unless your recipe states otherwise, fill the bottom pie plate
approximately ⅔ full. Close the lid and lock it.
3. Plug into an outlet. The red power light will turn on. In 3- 8 minutes the
green ready light will come on.
4. Set a timer per your recipe. You will notice the green ready light will cycle
on and off during the cooking process indicating that the correct
temperature is being maintained.
5. When the cooking time is complete, carefully lift the lid. If you need
additional browning time, simply close the lid and set the timer to the
desired time. If you do not need additional browning, unplug the pie
maker from the outlet.
6. Carefully remove the food by lifting with the foil, or by using a nylon or
wooden spatula. DO NOT USE METAL UTENSILS.
