6 to 8 firm bananas, peeled, halved lengthwise and crosswise
¼ cup brandy, warmed, or rum
Place butter and brown sugar in saucepan. Stir until melted and smooth. Stir in lemon juice and rum. Cook
for 10 minutes. Add bananas and stir to thoroughly coat. Bake at 245°C for 10 minutes. Ignite brandy and
pour over bananas, stirring to coat. Spoon bananas and sauce over ice cream and serve.
G
G
a
a
r
r
l
l
i
i
c
c
T
T
o
o
a
a
s
s
t
t
6 to 8 slices 1” thick French or Italian bread
½ cup melted butter or margarine
1 tablespoon grated Parmesan cheese
2 cloves garlic, minced
Combine melted butter or margarine, Parmesan cheese and garlic. Brush on bread and allow to stand for a
minute. Toast bread on rack at 245°C for 5 to 8 minutes.
B
B
a
a
k
k
e
e
d
d
P
P
o
o
t
t
a
a
t
t
o
o
e
e
s
s
Wash potatoes and dry. Wipe skins with oil or bacon grease, bake at 200°C for 30 to 45 minutes,
depending on the size of potatoes.
B
B
r
r
o
o
i
i
l
l
e
e
d
d
S
S
t
t
u
u
f
f
f
f
e
e
d
d
T
T
o
o
m
m
a
a
t
t
o
o
e
e
s
s
Halve 2 tomatoes and sprinkle lightly with salt, pepper and crushed basil. Top each half with 1 tablespoon
buttered bread crumbs and sprinkle with Parmesan cheese. Broil at 245°C for 15 minutes.
V
V
e
e
g
g
e
e
t
t
a
a
b
b
l
l
e
e
s
s
The most popular method of cooking vegetables in the convection oven is by steaming. Simply wash and
prepare the vegetables in foil and arrange the foil ‘packets’ the low rack so that there is at least a 1cm gap
between them. Set the temperature to 220°C. The cooking time is typically 10-15 minutes.
Tips:
For best results wrap the washed vegetables in foil while they are still wet. The steam generated from
this will be sufficient to cook them. If you have a lot of different vegetables to cook you can use the high
rack as well and cook on two levels. Remember that the temperature is slightly higher nearer the turbo fan
so put slower cooking vegetables on the high rack.
S
S
a
a
v
v
o
o
u
u
r
r
y
y
B
B
r
r
e
e
a
a
d
d
&
&
B
B
u
u
t
t
t
t
e
e
r
r
P
P
u
u
d
d
d
d
i
i
n
n
g
g
6 thin slices white bread
60g (2 ½ oz) butter
100g (4oz) mushrooms, sliced
4-6 spring onions, sliced
500ml (1 pt) milk
