Convection Roaster Oven Jetstream

User Manual: Convection Roaster Oven

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Jet-Stream Oven

™
™

Recipes & Instructions

™

Jet Stream Oven
Recipes & Instructions
Congratulations on the purchase of
your new Jet-Stream Oven! With it
you will experience the thrill and
excitement of being one of the first
pioneers in a new era of food
preparation.
Your Jet-Stream Oven represents a
major state-of-the-art advancement in
cooking. It is the “next generation”
in oven technology. It’s uniquely
patented features are designed to give
you excellence in all your cooking
results in a fraction of the time.

If you have a question we would be
happy to answer it. If you have a
problem, we want to hear about it.
For assistance call our Customer
Satisfaction number 1-800-288-4545
or contact us through our website at
www.nesco.com.

1-800-288-4545
www.nesco.com

Executive Editor

Curt Drumm
We hope that you will find this book
a helpful guide in learning to use
your new Jet-Stream Oven. It was
prepared with you, our valued
customer, in mind.

Editor/Creative Director

Sheree Weston
Home Economist

Altanette Autry
Cover/Appetizer
Photo Courtesy of

Anchor Food Products, Inc.
$9.95 Value
Nesco American Harvest Corporation
1700 Monroe St.
Two Rivers, WI 54241
1-800-288-4545
www.nesco.com
300-03501
© 1999 Nesco American Harvest Corporation
All Rights Reserved, including the right of
reproduction in whole or part.

your warranty and Service Satisfaction
Limited One Year Warranty

vary from state to state.

This warranty applies to Nesco/American
Harvest® appliances that were purchased
for personal or household use. This
warranty is not available to commercial
purchasers or owners.

Your new appliance comes equipped with
numerous safety features. Any attempt to
interfere with the operation of these safety
features makes this warranty null and void.
In the event we receive an appliance for
service that has been tampered with, we
reserve the right to restore it to it’s original
state and charge for the repair.

We warrant that your appliance will be free
of defects in materials or workmanship,
under normal home use, for a period of one
year from the date of purchase. To assure
proper handling of your warranty without
delay, and to facilitate verification of the
original date of purchase, we suggest that
you complete and return the enclosed
warranty registration card immediately.
Should your appliance prove to be defective
within the warranty period, we will have the
option to repair or replace your appliance at
no charge. Transportation and/or shipping
costs are not included in the terms of this
warranty.
This warranty will be void if malfunction is
caused by accident, misuse, negligence,
including tampering, abuse, damage in
transit, or use for commercial purposes.
It does not cover damage incurred due to
servicing at a service center other than
Nesco/American Harvest, or damage caused
by anything other than a manufacturing
defect.
This warranty excludes any relief for
incidental or consequential damages. Some
states do not allow limitations on how long
an implied warranty lasts or the exclusion or
limitation of incidental or consequential
damages, so the above limitation may not
apply to you.
This warranty gives you specific legal rights,
you may also have other rights which may
2

Five Easy Steps to Satisfaction
Should you have a problem with your
Jet-Stream Oven, please refer to these steps
for help:
1. Call us on our toll free number, 1-800288-4545, and tell us about your problem.
2. If we instruct you to send us all or part
of your appliance for repair or replacement,
the Customer Satisfaction representative will
give you an authorization number. This
number notifies our receiving department to
expedite your repair. Pack your unit
carefully in a sturdy carton to prevent
damage. Any damage caused in shipping is
not covered by the warranty.
3. Print your name, address and
authorization number on the carton.
4. Write a letter explaining the problem.
Include the following: your name, address,
and a copy of the original bill of sale.
5. Paste the sealed envelope containing the
letter inside the carton. Insure the package
for the value of the Jet-Stream Oven and
ship prepaid to:
Nesco/American Harvest Corporation
1700 Monroe St.
Two Rivers,WI 54241

Table of Contents
Introduction

Warranty and Service

Important Safeguards

Important Operating Instructions
Parts Diagram & Glossary of Terms
Helpful Hints
Before you Begin

5-7
8
9-10
11

Use and Care

12-13

Let’s Get Started

14-15

Appetizers and Snacks

16-25

Cooking Guide for Convenience Foods

Tips for Preparing Convenience Foods

Entrees
Cooking Guide for Meats
Vegetables
Cooking Guide for Vegetables
Baked Goods
Cooking Guide for Baked Goods

24-36
37
38-43
40
44-55
55

Quick Combos

56-61

Index

62-63
3

IMPORTANT SAFEGUARDS/ READ ALL INSTRUCTIONS
1. For household use only. Do not use the
Jet-Stream Oven™ for other than intended
use.
2. Do not touch hot surfaces.
3. Do not place on or near hot electric or
gas burners, or in heated oven.
4. To protect against electrical hazards do
not immerse the fan assembly, cord or plug
in water or other liquid. Do not use outdoors.
5. Close supervision is necessary when any
appliance is used by or near children.
6. Unplug from outlet when not in use and
before cleaning. Allow to cool before
putting on and taking off parts.
7. Do not clean with metal scouring pads.
Pieces may break off of the pad and touch
electrical parts, creating risk of electric
shock.
8. Do not operate any appliance with
a damaged cord or plug, after the appliance
malfunctions, or has been damaged in any
manner. Return appliance to the nearest
authorized service facility for examination,
repair or adjustment.
9. Use Accessory attachments recommended by the appliance manufacturer only.
10. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
11. Use extreme caution when
removing hot trays or racks, also when

moving an appliance containing hot oil or
other hot liquids.
12. Always plug cord into the wall
outlet before turning the machine on. To
disconnect, turn switch to “OFF” before
removing plug from wall outlet.
13. This appliance has a polarized plug
(one blade is wider than the other). As a
safety feature, this plug will fit in a polarized outlet only one way. If the plug does
not fit fully in the outlet, reverse the plug.
If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this
safety feature.
14. If you have a countertop made of glass,
Corian® or stone, set your Jet-Stream Oven
on a cutting board, hot pad or trivet when
cooking. The heat generated from some
cooking appliances may damage these
types of counter tops.
Short Cord InstructionsA short power supply cord is provided to
reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
Extension cords may be used if care is
exercised in their use. If an extension cord
is used, the marked electrical rating of the
cord should be at least as great as the
electrical rating of the appliance. The
longer cord should be arranged so that it
will not drape over the table top where it
can be pulled on by children or tripped
over accidentally.

SAVE THESE INSTRUCTIONS
4

Important operating instructions
Model JS-3500T

A. Activating your Oven
1. Make sure the lid is securely
fastened to the fan assembly
2. Plug the oven cord into
an outlet.
3. If you need to cancel out the
settings or reprogram your oven,
press and hold the START/STOP
button for 4 seconds. This will
clear all settings.
B. Setting the Fan Speed
1. Turn the Fan Speed Dial to the
desired speed of LOW or HIGH
(the fan speed can be changed
any time during cooking)
C. Setting the Temperature
1. The default temperature of 400˚
is displayed in the window when
you press the TEMP button.
2. To change the temperature,
push the TEMP button once
for 375˚, twice for 350˚, 3 times
for 325˚, 4 times for 300˚, 5
times for 200˚. Pressing the
button one more time will
bring it back to 400˚.
D. Using the Lights
1. Push the light button to turn
lights on and off.
E. Setting the Timer
1. Use the up and down arrows
to set the timer to the desired

cooking time. Press the
START/STOP button to start cooking. The oven will automatically
shut off when the time is up. The
display will show a “d” for counting down the remaining time, and
the remaining number of minutes.
2. If you do not program in a time, it
will start cooking when you press
the START/STOP button, and the
timer will count the minutes up
from zero. The display will show
a “u” when counting up. The unit
will run for 4 hours or until you
stop it.
F. Start, Stop or Pause the Oven
1. To begin the cooking process,
press the START/STOP button.
2. To stop the oven during the
cooking process, press the
PAUSE button or lift the lid.
3. To stop the oven permanently,
press and hold the START/STOP
button for 4 seconds or until it
beeps.
4. The Jet-Stream Oven features two
switches that turn the oven off
when the lid is opened. To resume
cooking, lower the lid and press
Start. If your oven does not turn
on when you press START/STOP,
make sure the base and powerhead
are assembled correctly.
5. When the oven is done cooking,
it will beep several times to let you
know it’s done, then continue to
beep at 1 minute intervals to
remind you.
NOTE: Your JS-3500T Jet-Stream Oven microprocessor is programmed to continuously monitor line voltage and temperature. If the oven stops and displays
“Err” followed by a number, reset the time and temperature, then press start. (The fault may be due to a
brief interruption in power that you may not notice).
If the error messages become frequent, there may be
some fault with the oven such as overheating. Please
return your power head to an authorized service center to have it checked.

Model 3000T
with digital quartz timer

A. Turning the Oven on
1. Plug oven cord into outlet. The
oven will beep twice and
Display will blink (00).
2. If the oven is not programmed
within 10 seconds the Display
will shut itself off.
3. Pressing the Timer Increase
or Timer Decrease pads
will turn the display back on
(display will shut off after 20
seconds if the start pad isn’t
pressed).
B. Setting the Fan Speed
1. Turn the Fan Speed Dial to
the desired speed of LOW or
HIGH (the fan speed can be
changed any time during
cooking).
C. Setting the Temperature
1. Turn the Temperature Dial
to the desired temperature
setting (the temperature can be
changed at any time during
cooking).
6

D. Untimed Cooking
1. Set the temperature and fan
speed to the desired settings
and press the Start Pad.
2. The oven will start and the
Display will begin from
(00) and count up to 120
minutes.
3. Unless you stop the oven, it will
run for 120 minutes and then
shut off.
E. Timed Cooking
1. Set the temperature and fan
speed to desired settings.
2. Set the timer by pressing the
Timer Increase and Timer
Decrease pad until the
desired number of minutes
shows on the display (holding
down the pads will cause the
numbers to increase/decrease
faster).
3. Press the Start Pad. The
oven will run until the set time
has elapsed and the display has
counted down to (00). The
oven will then beep three times
and shut off.
Pressing
(up Button) will
cause the display to start at
(00) and count up to 120
minutes.
Pressing
(down button)
will cause the display to start
at (120) minutes and count
down to (00).

Note: Timer can be changed
during cooking but not when oven
is paused. Timer will continue to
beep until either the stop pad is
pressed, or the lid is opened.

Model JS-1500

F. Using the Lights
1. Press the Light Pad to turn
lights on and off (when the
oven lid is open, the Light Pad
doesn’t work).
G. Stopping and Pausing the Oven
1. To pause the oven during the
cooking process, press the
Stop/Pause Pad once or lift
the oven lid (the display will
show the remaining cooking
time). To restart the oven again,
close the lid and press the Start
Pad and the timer will
resume.
2. To stop the oven and clear the
display, press the Stop/Pause
Pad twice. If desired, you
may now enter a new cooking
time and restart the oven.

A. Turning the Oven on
1. Make sure the lid is securely
fastened to the fan assembly.
2. Plug the oven cord into
an outlet.
3. Turn the Fan Speed Dial to the
LOW or HIGH position to
begin cooking.
B. Setting the Fan Speed
1. Turn the Fan Speed Dial to
the desired speed of LOW or
HIGH (the fan speed can be
changed any time during
cooking)
C. Stopping the Oven
1. Turn the Fan Speed Dial to the
OFF position.
2. Lifting the lid during cooking
will stop the fan. Lowering the
lid will start the fan again.

Parts Diagram and Glossary of Terms
1. Fan Assembly- houses the
mechanical components of the oven.
2. Light bulbs (on some models)
3. Space washer - keeps the fan blade
distanced from the fan assembly.
4. Fan blade - spins at 4000 rpm to
cook food quickly
5. Space washer (on some models)
6. Lock washer - allows a snug
fit of the fan blade.
7. Wing nut - secures fan blade
to the fan assembly.
8. Lid - see-through dome of
the cooking enclosure.
9. Top/Hold-down rack - serves
as a “hold-down” rack for light
weight foods and at times may
be used as a second cooking
level.
10. Bottom rack - upper and
lower positions offer 2 levels
of cooking.

To order replacement parts call
1-800-288-4545.
8

11. Hinge pin assembly
connects to both the fan assembly
and handle/leg of base. Provides a
hinge when lifting the lid.
12. Non stick liner - prevents the base
from reaching undesired
temperatures. Allows easy cleanup.
13. Base - bottom of the cooking
enclosure.

Helpful hints
Using the Racks
• The top rack is usually used as a
hold down rack when cooking small
or lightweight foods.
• Unless otherwise specified, when two
racks are shown, food should be
contained or sandwiched between the
top and bottom racks.
• When baking small items, use a
foil-wrapped rack that is pierced with
a few holes.
• Always place food directly on bottom
rack unless otherwise specified.
• Use the bottom rack upper position,
as a rule, when following your own
recipe.
• When cooking individual items i.e.
baked potatoes or chicken fillets,
arrange around outside of rack.
Group lightweight foods together.
• Spraying rack with non stick spray
will make cleanup even easier.
(Do not spray the lid.)
• When preheating, remove bottom
rack. Place food on rack while oven is
heating, then replace quickly to
prevent heat loss.
Caring for Your Fan Blade
• Check fan blade periodically for
flatness by spinning it on a flat
surface. Bent or warped blades will
cause vibrating and/or unusual noise.
Gentle adjusting by pushing down on
the blade (while on a hard, flat

surface) should correct any problems.
If a blade is severely bent and cannot
be realigned, call our toll free number
for assistance.
Preheating
• If a recipe calls for preheating, always
preheat at 400˚HIGH for 2 minutes.
Cooking Semi-Liquids
• Start at LOW speed until surface is
firm enough to prevent movement.
Cooking Bacon
• Cook on LOW speed and use caution
when preparing bacon to avoid steam
burns when lifting the lid.
• When cooking bacon and eggs, put
bacon on bottom rack and cover with
top rack (upside down and flat) and
place eggs on top rack.
Using Cookware
• Use caution when using cookware i.e.
pizza pans with lightweight objects.
Use the top/hold down rack to add
extra weight and eliminate danger of
pans levitating and causing damage to
fan.
Determining Cooking Times
• Use the cooking times in both the
charts and recipes as a guide.
Variables in food size and thickness,
humidity, altitude and your personal
preference for doneness all have
bearing on actual cooking times.
Cooking Baked Products
• Do not preheat when cooking baked
products.
9

• A 12 inch pizza pan with a hole in
the center works very well for cooking baked products. Call Customer
Satisfaction for details (800-2884545).
Automatic Shut-off
• The unit shuts off automatically upon
lifting the lid. Lift lid slowly to
prevent liner from lifting and grease
splattering out.
Using Foil
• Poke a few holes in foil to allow air to
circulate for better heating.

with melted margarine or cooking oil
to aid browning.
Baking Frozen Pizza
• For best results, cover pizza with top
rack at level 1.
• For crispier crust cut hole in center
• To decrease time, cut large pizza in
half before cooking.

Fig. A

Serving
• When your food is finished cooking,
detach the lid and hinge pin assembly,
and use the base as a serving dish.
Be careful, as the unit will be hot!
Storage
• Stand the unit upright to sit vertically
on your counter top, under your
cupboards and out of the way.
Converting Recipes
As a rule of thumb:
• Temperature will be the same
• Recipes calling for 425-475˚ use 400˚
• Time will be 1⁄3 to 1⁄2 less than recipe
time
• Experiment with fan speed - many
foods will set on LOW and once set
can be finished on HIGH.
Roasting Chicken
• Roast first half of cooking time with
breast down and turn breast up for
second half.
Cooking Meat
• As an option, lightly coat thin meats
10

Fig. B

Before You Begin
Preparing Your Unit
• Before using your Jet-Stream Oven™ for
the first time wash base, liner, lid and
racks in hot soapy water or run through
the dishwasher. IMPORTANT - do not
put fan assembly in water.
• For best results, and longevity of your
liner and non stick racks cure before
using. Brush a light coating of vegetable
oil on the surfaces and then run unit
empty at 400˚ HIGH for three minutes.
IMPORTANT - do not brush oil on lid.
Assembling the Oven
• Notice that the lid (#8 pg. 8) has 4
nibs that correspond to 4 L-shaped
ridges (bayonette slots) in the fan
assembly (#1). They allow a snug,
precision fit and all 4 must be securely
locked together to prevent the lid from
releasing during use. You must take care
to assure that the lid is squared with the
fan assembly. We suggest you lay the lid
on a flat surface and insert the fan
assembly into the opening. Press gently
until the fan slides all the way in and
turn clockwise until locked into place.
Check for proper fit by jiggling the
assembly, there should be no movement.
The collar should be the same all the
way around. If your machine does not
close properly, the lid is probably not on
straight, remove it and repeat the
procedure. (see fig. A & page 10)

slot in Hinge Pin Assembly. Note: If
done correctly, one of the base’s handles
will be covered or hidden by the hinge
pin assembly (see fig. B page 10)
• Slide fan assembly (#1) onto silver
hinge pin (#11) until firmly in place (see
fig. C page 11).
• Place liner (#12) in base of unit (#13)
and bottom rack (#10) on liner (#12).
Never operate unit without using the
liner (#12) as it may cause damage to
your counter top or other surface.
• Lower lid (#8) onto bottom base
(#13). Make sure lid is closed and seated
properly in the base. Check to see that
the fan is in the “OFF” position and plug
into electrical outlet.
• Place unit far enough away from wall
to assure free flow of air. Clear away any
objects on the counter top that may
obstruct airflow to the back of the unit.
• You are now ready to cook in your
new Jet-Stream Oven!
Fig. C

• Snap hinge pin assembly (#11) over
handle and leg of base (#13) as shown.
Then, insert the handle of the base into
11

Use and Care
Your Jet-Stream Oven™ is made of space
age plastics, which are not only capable
of withstanding high temperatures, but
are also stain resistant and easy to care
for. To keep your Jet-Stream Oven
looking new and functioning properly, it
is important to follow the care instructions below.
Protect the Non Stick Surfaces
For best results, use rubber, plastic or
wooden utensils on the surface of the
liner. Metal objects may cause damage to
the surface. Plastic scrubbing pads may
be used to remove baked on residue.
Never use non stick spray on the lid,
it will become gummy and very difficult
to remove without damaging the surface.
Using the Liner
Your Jet-Stream Oven comes equipped
with a removable liner. The liner not
only makes cleanup a snap but doubles
as a heat shield, keeping the bottom of
the unit from reaching undesired
temperatures. Always use the liner to
prevent damage to counter top or other
surfaces.
Never Restrict Airflow
The motor is located at the back of the
fan assembly. It is important to keep the
counter clear behind the unit, to allow
free flow of air to the motor.
Replacing the Bulbs (not on all units)
Your Jet-Stream Oven comes with 4
bulbs to enhance the visibility of your
food while cooking. These are long-life
and should not burn out for an
extended period of time. If a bulb does
12

burn out, all 4 will go dark because they
are wired in a series. Replacement bulbs
are available, free of charge, for units still
under warranty. See the warranty section
of this manual for information and warranty procedures.
Voltage Drop in Older Homes
In older homes you may experience a
drop in power, or blow a fuse or circuit
breaker, if the unit is run simultaneously
with another high-wattage appliance
such as a toaster or microwave oven.
This is due to the limited amount of current available in older kitchens with 15
amp service and is a common problem
with all high-wattage appliances.
Cleaning
Your Jet-Stream Oven is made of durable
easy care plastics. Cleanup is quick and
easy. Disassemble oven before washing.
Every part of your Jet-Stream Oven,
except the power head, can be washed
on the top rack of the dishwasher.
Drying cycle must be on “Off” or
“Energy Saver.”(Note: dishwasher may
leave film on metal parts which can be
undesirable.) DO NOT use rinsing
agents in your dishwasher, they may
deteriorate the plastic. On occasion,
it may become necessary to soak parts
that have burned-on foods or greasy film
in hot soapy water. Do not use abrasive
metal cleaning pads or cleanser, they will
scratch the polished surfaces.
The Lid and Base
Easy-Off® oven cleaner, cold method,
can be used on both the lid and base
when soaking is not effective.

Should stubborn stains occur in the
base, remove by soaking in a solution of
1
⁄2 cup liquid bleach and 4 cups of water
or use “dip-it®” coffee pot cleaner. DO
NOT use any spray cleaners.
The Liner Pan and Racks
Plastic mesh scrubbing pads may be
used on the wire cooking racks for
baked on foods. The chrome finish on
the racks and nonstick finish on the
liner pan should not require more than
soaking in hot soapy water to remove
stubborn stains. Do not use Easy Off®
on nonstick metal surfaces.
Light Wash/Pre wash
Use this method for light cleaning jobs
or as a pre-wash to make clean-up easier
for heavy cleaning followed by hand
washing. Place top rack in liner pan,
place bottom rack on top, pour 1⁄2 tsp.
dish washing liquid into liner pan, add
1
⁄2 cup of warm water, close lid, set
temperature control at 150˚ and fan on
low. Let run for 5-10 minutes.
Disassemble oven, rinse thoroughly to
remove all cleaning residue, and dry.
For heavy cleaning jobs, use method
above as a pre-wash to make clean-up
easier, followed by hand washing. If a lot
of grease has collected in the liner pan
during cooking, wipe out grease with
paper towels before using this cleaning
method. Disassemble oven, rinse thoroughly to remove all cleaning residue,
and dry.

the occasion for it to get soiled. In the
event that it requires cleaning, the same
precautions must be taken for cleaning it
as are taken for the liner and racks
(never use abrasive cleaning pads,
cleansers or Easy Off).
To disassemble the fan for cleaning,
unplug from the AC outlet, remove the
wing nut and any washers and then the
fan blade, taking care not to bend it (See
Fig. D). Wash the blade in hot soapy
water, rinse and dry. Wipe the rest of the
assembly with a hot soapy dish cloth,
using care not to get water inside the
unit. Rinse with clean damp cloth. Do
not immerse the powerhead in water!
Before reattaching the fan blade check
for flatness by spinning it on a flat surface. “Gently” correct any problems by
pushing down on the blade while on a
hard, flat surface. If the blade is severely
bent and cannot be realigned, call our
toll free number for assistance.
Reattach the fan blade. Take care to
return washers to their proper location
and securely fasten the wing nut (see
Fig. D).
Note: Any other servicing should be performed by an authorized
service representative.

Fig. D

The Fan Assembly
The fan assembly requires little
maintenance because there is seldom
13

Lets Get Started
To save time, cut large dense foods
into smaller pieces.
Although large items such as a whole
chicken will cook up beautifully, it will
take more time than chicken cut into
pieces because there is less surface area
available. For example, a whole chicken
baked in a conventional oven would
take about 2 hours. In the Jet-Stream
Oven™, it would take 40 minutes, or 1⁄3
the time. Chicken pieces in an oven
would be done in about 60 minutes. In
the Jet-Stream Oven they would take
15-20 minutes, or 1⁄4 the time.
Utilize the adjustable racks for
optimum results.
The Jet-Stream Oven comes with 2
adjustable racks which allow maximum
airflow around the food. The size and
consistency of the food being prepared
determines the appropriate level and/or
combination of racks to use.
The bottom rack offers a reversible
upper/lower position. The top/hold
down rack is adjustable to 3 different
levels to accommodate different
thicknesses of food. The top rack also
serves as a hold-down rack for
lightweight foods. Rack placement is
given for all recipes in this book, see
Guidelines at a Glance™ on next page.
When placed directly on the rack, food
is cooked on both sides at once without
turning! All cookware suitable for oven
14

and range top is also suitable for the
Jet-Stream Oven (microwave cookware
should not be used unless the manufacturer states that it is oven safe). Some
recipes in this book call for a 12 inch
pizza pan. This specifically refers to a
pan that has no rim or handles and
measures a maximum of 12 to 121⁄4
inches across. In some instances the
same result may be achieved by
wrapping the bottom rack tightly with
heavy duty aluminum foil.
Cook a whole meal at once.
One of the nicest features of your new
Jet-Stream Oven is it’s ability to prepare
an entire meal simultaneously in one
cooking enclosure, which washes up
easily in the dishwasher. See our “Quick
Combo’s™” section on page 50 for some
creative combinations and then create
some of your own!
Use accessory expander rings
when a larger capacity is needed.
Don’t limit the benefits of the Jet-Stream
Oven to just the small jobs. With accessory expander rings you can even roast a
12lb. turkey in 1 and 3⁄4 hours vs. 4
hours in your conventional oven!
Check with your local retailer or our
Customer Satisfaction Department for
availability.

Follow the Guidelines at a Glance™
instructions
In the recipe sections of this book you
will find a quick reference guide for
preparing each recipe. It contains all the
detailed information you will need for
success, including rack use. Study the
example below to familiarize yourself
with the components of the chart and
you will see just how easy it is!
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
5-6
HIGH
MIN.

RACK USE

YIELD
4

1. Preheat - YES or NO depending on
the recipe. If yes, preheat at 400˚ HIGH
for 2 minutes, then adjust to recipe temperature.
2.Temp - refers to the temperature setting. Turn the temperature dial until the
arrow on the top corresponds to the
desired temperature.
3. Fan Speed - indicates fan speed setting, which is either HIGH or LOW.
4.Time in min. - the time is always
given in minutes.

The top/hold down rack is adjustable to
3 levels.
n/a

Level 1
Level 2
Level 3

Unless otherwise specified, when two
racks are shown in a recipe, food should
be contained or “sandwiched” in
between the top and bottom racks. Note
that the top rack is only used in conjunction with the bottom rack and never
alone.
6.Yield - number of servings or individual pieces.
In recipes with 2 steps, the Guidelines at
a Glance chart will have 2 sets of
instructions. In the example below, note
that the steps are numbered in the preheat box. The numbers correspond to
the steps referenced in the body of the
recipe. Follow the instructions for each
step
Guidelines at a Glance

PREHEAT

TEMP

1. YES

400˚

2. NO

350˚

FAN SPEED TIME
5-6
HIGH
MIN.
20-25
LOW
MIN.

RACK USE

YIELD

4-6

according to the chart.

5. Rack use - refers to the position of the
racks for preparing each recipe.
bottom rack- upper position
bottom rack- lower position

Appetizers / Snacks
Good news hors d’oeuvres lovers! The Jet-Stream Oven™ makes large quantities of
melt-in-your-mouth appetizers in just minutes! It’s perfect for parties because the
cooking process is visually entertaining. Your guests will enjoy watching their food
transform before their eyes and delight in the taste.
In addition to the following recipes, and any you may have of your own, you will
find many frozen appetizers that will cook up better than you’ve ever tasted before.
Follow the same guidelines referenced in the convenience section for preparing
packaged foods.
16

Cooking Guide for Convenience Foods
ITEM

QTY.

PRE-HEAT

TEMP/SPEED

TIME

2 (5 oz. ea.)

YES

400˚ HIGH

6-8 MIN.

5 (1-2 oz. ea.)

375˚ HIGH

5-6 MIN.

Battered shrimp

12-16 oz. pkg

YES

400˚ HIGH

5-7MIN.

Breaded Cheese
Nuggets or sticks

10 1⁄2 oz. pkg.

YES

400˚ HIGH

4-5 MIN.

Breaded Chicken
Patties

4 (2 1⁄2 - 3 oz. ea.)

YES

400˚ HIGH

5-7 MIN.

Breaded Fish Fillets

4 (2-21⁄2 oz. ea.)

YES

400˚ LOW

6-8 MIN.

Buttered Fish Fillets

4 (2-3 oz. ea.)

375˚ LOW

10-12 MIN.

Chicken Fillets

4 (3 3⁄4 oz. ea)

YES

400˚ HIGH

7-10 MIN.

Egg Rolls

7 1⁄4 oz. pkg.

YES

400˚ LOW

4-5 MIN.

French Bread Pizza

121⁄2 oz. pkg.

375˚ LOW

8-10 MIN.

4 pcs.
8 pcs.

NO
NO

375˚ High
375˚ High

10-12 MIN.
12-14 MIN.

Pocket Sandwiches

375˚ LOW

6-8 MIN.

Microwave Sausage
Patties or links

4
8

NO
NO

400˚ LOW
400˚ LOW

3-4 MIN.
4-5 MIN.

Mini Quiches

8 1⁄2 oz. pkg.

YES

375˚HIGH

4-5 MIN.

Pizza

1 (9 or 10”)

YES

pkg. temp
LOW

1
⁄2 - 2⁄3
conv. time

Light
ingredients
may fly around

Pot Pie

1 (7-8 oz. ea.)

YES

400˚ LOW

16-20 MIN.

Cut slits in
top crust

Sandwich Croissants

2 (4 1⁄2 oz. ea.)

350˚ LOW

10-12 MIN.

400˚ LOW

3-4 MIN.

Boneless Marinated
Chicken breasts
Wieners in Wraps

RACK USE

HELPFUL HINTS

Wipe off excess
Marinade

FROZEN

Fried Chicken

Waffles or French toast

4 squares

Unless specified, when two racks are
shown, food should be sandwiched
between the top and bottom racks.

Place smaller
pieces in cntr.

Pierce links
with fork.

Arrange small items in circle around
edge of rack.
17

The Party Tray

Mini Mexican Meatballs

Spicy Chicken Drumettes

1 pound lean ground beef

20 chicken drummettes

1 (1 ⁄4 oz.) package taco seasoning mix

3 tablespoons soy sauce

Bottled salsa or picante sauce

2 tablespoons hot pepper sauce (increase

Thoroughly blend seasoning mix into
ground meat. Shape into meatballs about
11⁄4 to 11⁄2 inch in diameter and place
directly on rack. Bake according to
guidelines until well browned. Serve
with salsa.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
5-6
LOW
MIN.

RACK USE

YIELD
20-24

Mini franks
1 pound package cocktail franks
2 refrigerated pie crusts

amount for spicier drummettes)
Dip
2

⁄3 cup light sour cream

2 tablespoons minced green onion
3

⁄4 teaspoons soy sauce

Combine soy sauce, hot sauce and
drummettes in a zip top bag. Marinate in
refrigerator for 1-2 hours. Mix Dip and
Chill.
Remove chicken from marinade and
drain. Place 1/2 the chicken drummettes
on each rack and cook according to
guidelines until done.
Guidelines at a Glance

Roll pie crust slightly to create a square
shape and cut into 24 2-inch squares.
Repeat with second crust. Place a frank
on each square and fold over opposite
corners; press to seal.
Place fold side down directly on rack
and cook according to guidelines until
browned. Repeat with second batch.
Serve hot with mustard or ketchup.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
6-7
HIGH
MIN.

RACK USE

YIELD
48

PREHEAT

TEMP

400˚

FAN SPEED TIME
8-10
HIGH
MIN.

RACK USE

YIELD
20

Barbecued Shrimp
1 pound raw peeled and deveined
shrimp
Barbeque sauce

Thread raw shrimp on 6 inch bamboo
skewers and brush with barbecue sauce.
Place shrimp on rack and cook according to guidelines until shrimp are pink.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
4-5
LOW
MIN.

RACK USE

YIELD
8

Cream Cheese Wontons

Egg Rolls

12 wonton wrappers

3 cups shredded cabbage

3 oz. package cream cheese

1 cup minced celery

oil

1 cup bean sprouts

Cut cream cheese into 12 blocks, place
one block in center of each wonton
wrapper. Moisten edge of wonton wrapper, fold in half and press to seal. Brush
wontons lightly with oil. Place on rack
and cook according to guidelines until
golden brown. Serve with hot mustard
or sweet-sour sauce.

Guidelines at a Glance

3 tablespoon oil

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
3-4
HIGH
MIN.

RACK USE

YIELD

/2 cup shredded carrots

/2 lb. cooked pork loin, trimmed
of fat and cut into thin strips

3 tablespoon Hoisin sauce
12 egg roll wrappers
2 teaspoon flour
2 teaspoon water

/4 teaspoon Oriental hot oil

Oriental Kabobs
1 lb. large raw shrimp, peeled
and deveined
1 lg. bell pepper, cut into 1 inch chunks
8 oz. can pineapple chunks, drained
1

⁄3 cup sweet and sour sauce

12 - 6 inch bamboo skewers

Thread shrimp, peppers and pineapple
chunks on 6 inch skewers. Brush with
sweet and sour sauce and place on rack.
Grill according to guidelines until
shrimp are pink.

Drop vegetables into boiling water.
Cook for 10 seconds; drain. Combine
vegetables, pork and Hoisin sauce.
Place 1/12th of mixture in center of each
egg roll wrapper. Fold one corner over
filling, then fold over two outside
corners. Combine flour and water to
make paste; brush on edges. Fold
remaining corner over roll and press to
seal. Combine oils and brush over egg
rolls. Air fry according to guidelines.
Guidelines at a Glance

PREHEAT

TEMP

YES

350˚

FAN SPEED TIME
8-10
HIGH
MIN.

RACK USE

Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
4-6
HIGH
MIN.

RACK USE

YIELD
12

Oriental Kabobs & Egg Rolls
Tips for preparing convenience foods
• When package calls for preheating, set
temperature at 400˚ HIGH for 2
minutes.
• Set heat control to temperature stated
on the package and cook for about 1⁄3
to 1⁄2 the conventional time. Use 400˚
when package calls for 425˚ or 450˚.
• Use the top and bottom racks together
to contain or sandwich small or light
weight foods in between them.
• When preparing frozen “TV” dinners
containing 2-4 foods:
• Do not use plastic covers intended
only for microwave oven use; replace
plastic film with foil.

• Cover portions that contain
ingredients with low moisture content,
such as rice and vegetables, with foil,
(punch holes in top of foil).
• Cover meals that are in a sauce base
with foil (punch holes in top of foil).
• Expose meats for optimum heating
and browning.
• Place dinner on bottom rack in lower
position and secure with top rack in
second position.
• Dinners generally require 1⁄2 the
conventional time.
• When heating frozen pot pies, first cut
2-3 slits in top crust.

Place a teaspoon of shrimp mixture on
one side of each bread square. Continue
cooking according to guidelines until
brown and bubbly. Sprinkle with
paprika. Serve hot.

Pizza Snacks
18 melba toast rounds
3 oz. (1⁄2 of a 6 oz. can) tomato paste
1-2 teaspoons Italian seasoning
18 pepperoni slices

Guidelines at a Glance

1⁄4 cup grated Parmesan cheese

Spread a teaspoonful of tomato paste on
each melba toast round; sprinkle with
Italian seasoning. Top with a slice of
pepperoni and sprinkle with Parmesan
cheese; place directly on rack.
Bake according to guidelines until hot.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
2-3
HIGH
MIN.

PREHEAT

TEMP

1. YES

400˚

2. NO

400˚

FAN SPEED TIME
2-3
HIGH
MIN.
3-4
LOW
MIN.

RACK USE

YIELD

Italian Artichoke Dip
1 (9 oz.) pkg. frozen artichoke hearts,
thawed
1 cup no-fat sour cream

RACK USE

YIELD
18

3 tablespoons grated Parmesan cheese
2 tablespoons dry onion soup mix

Hot shrimp appetizers

/4 teaspoon black pepper

Paprika
4 slices bread, crusts removed and

Vegetable sticks

cut into quarters
Margarine or butter
1 (41/4 oz.) can broken shrimp, rinsed
and drained
1

/3 cup mayonnaise or whipped dressing

1 tablespoon pickle relish
2 teaspoons onion, finely minced
1

/2 teaspoon lemon juice

Paprika

Combine artichoke hearts, sour cream,
Parmesan cheese, onion soup mix and
pepper in food processor or blender.
Process until smooth. Pour into greased
1 quart casserole. Sprinkle lightly with
paprika. Bake according to guidelines
until heated through. Serve with fresh
vegetable sticks.
Guidelines at a Glance

Step 1. Spread bread squares with
margarine or butter and place directly on
rack. Toast according to guidelines until
lightly browned.
Step 2. Combine shrimp, mayonnaise,
pickle relish, onion and lemon juice.
22

PREHEAT

TEMP

350˚

FAN SPEED TIME
12-14
HIGH
MIN.

RACK USE

YIELD
2.5 Cups

Grilled Cheese T
& omato
Rounds
Thin 12 inch loaf French bread (approx. 3”
wide) cut into 1” slices
12 tomato slices (2 tomatoes)
1

⁄2 pound medium cheddar cheese,
sliced thin

Italian seasonings

15” side roll up like a jelly roll. Pinch
seam to seal and cut into 12 pieces.
Preheat oven 400˚. Turn oven off and
quickly place pinwheels in liner pan
(no racks) and close lid. Turn oven to
400˚ for 30 seconds and turn off. Let
pinwheels raise until double in size
about 15 minutes. Bake according to
guidelines.
Guidelines at a Glance

Salt and pepper to taste

Toast bread in oven according to guidelines. Remove from oven and lightly
butter. Place a tomato slice in the center
of each slice of toasted bread. Lightly salt
and pepper. Top with cheese and
sprinkle with Italian seasonings.
Spray rack with no stick coating. Place
rounds on rack 6 at a time. Broil
according to guidelines.

PREHEAT

TEMP

1. YES

400˚

2. NO

OFF

3. NO

400˚

FAN SPEED TIME
1⁄2
HIGH
MIN.
15
OFF
MIN.
8-10
LOW
MIN.

RACK USE

YIELD

NONE
NONE
12

NONE

Marinated Chicken Wings
2 pounds of chicken wings, tips removed
Marinade
1

⁄4 cup lemon juice

⁄4 cup olive oil

Repeat for remaining 6 rounds.

1 teaspoon lemon pepper

Guidelines at a Glance

PREHEAT

TEMP

1. NO

400˚

2. NO

400˚

FAN SPEED TIME
1-2
LOW
MIN.
3-4
LOW
MIN.

⁄2 teaspoon garlic powder

RACK USE

YIELD

Salami pinwheels
1 pound frozen bread dough, thawed
8 oz. pkg. cream cheese, softened
3 (4 oz.) pkg. salami
1 tablespoon minced dried onion
1 teaspoon dried basil

Roll or stretch dough into a rectangle
10” x 15”. Spread cream cheese over
dough; sprinkle with basil and onion
and lay salami on top. Starting with the

2 teaspoons soy sauce

Cut wings apart at joint. Combine
ingredients for marinade; place marinade
and wings in a large zip top bag, zip the
bag closed removing as much air as
possible. Turn bag several times to coat
wings. Refrigerate at least 2 hours or
overnight.
Place half the wings on each rack and
grill according to guidelines.
Guidelines at a Glance

PREHEAT

TEMP

400˚

FAN SPEED TIME
8-10
HIGH
MIN.

RACK USE

YIELD
36

Crostini with Mozzarella
1 lg. tomato, seeded and finely
chopped (about 1 cup)
1 cup shredded Mozzarella cheese ( 4 oz.)
1 tablespoon olive oil
1 teaspoon minced fresh basil
1

/4 teaspoon balsamic or red wine vinegar

/8 teaspoon salt

/8 teaspoon pepper

12 slices French bread, 1/2 inch thick

Combine all ingredients, except bread,
and mix well. Spread mixture on bread
slices and place on rack. Cover with
upper rack and bake according to guidelines until crisp. Serve immediately.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
5-6
HIGH
MIN.

RACK USE

YIELD
12

Rumaki
10 slices bacon, cut in half
10 water chestnuts, cut in half
5 chicken livers, cut in quarters or
pineapple pieces
1

/4 cup soy sauce

2 tablespoons brown sugar

Wrap a water chestnut and a chicken
liver or pineapple piece in each piece of
bacon; secure with a toothpick. Marinate
in soy sauce and brown sugar for 2-4
hours; drain and place on rack.Broil
according to guidelines until bacon is
crisp.
Guidelines at a Glance

Crostini with Mozzarella
24

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
9-12
HIGH
MIN.

RACK USE

YIELD
20

microwave on defrost setting for 2-4
minutes. Stir in bread crumbs, cheese,
garlic salt and pepper. Rinse mushrooms
and remove stems. Chop stems and add
to spinach mixture. Stuff mushroom
caps and place in flat baking dish.

Olive Cheese Snacks
1 (5 oz.) jar bacon cheese spread
3 tablespoons margarine or butter,
softened
Dash of worcestershire sauce
2

⁄3 cup all-purpose flour

Bake according to guidelines until lightly
browned on top.

36 small stuffed green olives
1

⁄4 teaspoon baking powder

Guidelines at a Glance

Blend cheese and margarine or butter
together until light and fluffy. Add
seasoning and worcestershire sauce, mix
well. Stir in flour and baking powder,
mix to form a dough. Shape around
olives using 1 teaspoon of dough for
each. Place on ungreased pizza pan.
Bake according to guidelines until
golden brown. Serve hot with mustard.
TM

TEMP

YES

400˚

FAN SPEED TIME
6-8
LOW
MIN.

TEMP

YES

400˚

FAN SPEED TIME
4-5
LOW
MIN.

RACK USE

YIELD
10-12

SPICY PEPPER Snacks
1 (3 oz.) pkg. cream cheese
1

⁄2 cup shredded low fat cheddar cheese

2 tablespoons chopped green chilies
2 tablespoons chopped ripe olives
1 teaspoon minced onion
5 drops hot pepper sauce

Guidelines at a Glance
PREHEAT

PREHEAT

RACK USE

YIELD

8 oz. can refrigerated crescent dinner rolls

Spinach Stuffed Mushrooms
6 oz. frozen spinach soufflé (half of a
12 oz. package)
1

⁄4 cup dried bread crumbs

⁄2 cup shredded cheddar or
Swiss cheese

Combine all ingredients except rolls.
Separate dough into 4 rectangles, sealing
perforations. Spread 1⁄4 mixture on each
rectangle and roll up jelly roll style. Cut
each into 10 slices. Place cut side down
on Jet-Stream Oven cookie-pizza pan or
on greased foil-wrapped rack. Bake
according to guidelines until golden
brown.

Guidelines at a Glance

PREHEAT

TEMP

375˚

⁄4 teaspoon garlic salt
⁄8 teaspoon pepper

10-12 large fresh mushrooms

Remove spinach soufflé from package
and cut in half with sharp knife. Wrap
half in foil and return to freezer; thaw
remaining half at room temperature or in

FAN SPEED TIME
6-8
LOW
MIN.

RACK USE

YIELD
40

Entrees
Your new Jet-Stream Oven™ is perfect for meats. The “Cyclonic Cooking™”
action quickly sears in juices allowing the outside to brown while the inside
stays moist. In addition to the exceptional taste, the Jet-Stream Oven takes the
effort out of preparation. There is no turning, because both sides broil or grill at
once. Because the cooking process is entirely enclosed there is no spattered
grease, messy broiler pans or charred grills to clean.
The Jet-Stream Oven cooks food so quickly that there is a tendency to actually
over cook, especially with meats. Use the times given as a guide and adjust
them according to your own preference for doneness.

Stuffed Cornish Game Hens
3 (18 oz.) Cornish game hens
Packaged stuffing or your own recipe

non-stick coating. Place salmon steaks
on rack with the thickest part toward
the edge of rack. Grill according to
guidelines.
Guidelines at a Glance

⁄3 cup margarine or butter, melted

PREHEAT

TEMP

400˚

FAN SPEED TIME
10-12
HIGH
MIN.

RACK USE

YIELD

Wash and dry Cornish game hens. Fill
cavities with stuffing. Tie legs together,
tuck wing tips under. Place directly on
rack. Brush with melted margarine or
butter.

Sausage & Broccoli Roll-ups

Step 1. Cook according to guidelines.

1 pound sausage, cooked drained and

Step 2. Turn fan speed down according
to guidelines and continue cooking until
tender.
Note: For 2 hens, reduce second cooking time by 5-6 minutes. For 4 hens
increase second cooking time by 3-4
minutes.
Guidelines at a Glance

PREHEAT

TEMP

1. YES

375˚

2. NO

375˚

FAN SPEED TIME
12
HIGH
MIN.
12-15
LOW
MIN.

RACK USE

YIELD

Broiled Salmon
Marinade
1 teaspoon dried thyme leaves
1

⁄4 teaspoon garlic powder

2 tablespoons lime juice
1

⁄2 teaspoon salt

⁄4 teaspoon fresh ground pepper

1 tablespoon olive oil
4 salmon steaks

Combine marinade ingredients and
salmon steaks in gallon size zip top bag.
Refrigerate 30 minutes. Spray rack with

1 pound frozen bread dough, thawed
finely crumbled
1 pound frozen chopped broccoli,
thawed and drained
1 tablespoon dried minced onion
8 ounces cream cheese, softened
1 cup medium cheddar cheese, shredded

Roll dough into a 15” x 10” rectangle.
Spread cream cheese over dough;
sprinkle onion over cream cheese and
top with broccoli, sausage and cheese.
Starting at the long side, roll up jelly roll
fashion, pinch seam to seal and cut into
12 pieces.
Preheat oven for 2 minutes. Turn off fan,
quickly place roll-ups in liner pan and
close lid. Turn oven to 400˚ for 30
seconds then turn oven off. Let roll-ups
raise until double in size, about 15
minutes. Bake according to guidelines.
Serve plain or with hot mushroom soup
(not diluted).
Guidelines at a Glance

PREHEAT

TEMP

1. YES

400˚

2. NO

OFF

3. NO

400˚

FAN SPEED TIME
1⁄2
HIGH
MIN.
15
OFF
MIN.
8-10
LOW
MIN.

RACK USE

YIELD

NONE
NONE
NONE

Duckling L’Orange

Guidelines at a Glance

PREHEAT

TEMP

1. YES

350˚

2. NO

350˚

1 (5 lb.) duckling
1

/2 small onion

FAN SPEED TIME
30
HIGH
MIN.
30-40
LOW
MIN.

RACK USE

YIELD

/2 small apple

1 teaspoon dried rosemary
Salt and pepper to taste
Sauce
1

/2 cup orange juice

/3 cup packed brown sugar

2 teaspoons grated orange peel

Chinese Chicken Stir-Fry
3

⁄4 lb. boneless, skinless chicken breasts

1 large red bell pepper
1 medium onion
1

⁄2 lb. pea pods, tips and strings removed

Dash salt

1 cup bean sprouts

1 tablespoon orange juice

1 tablespoon oil

2 teaspoons cornstarch

Step 1. Assemble Jet-Stream Oven with
one Expander Ring. Place onion and
apple in duck cavity; sprinkle in rosemary, salt and pepper. Place duck,
breast side down, on rack coated
with no-stick spray. Cook according to
guidelines.
Step 2. Turn duck breast side up and
continue cooking according to guidelines. Prepare sauce by blending together
1/2 cup orange juice, brown sugar, orange
peel and salt in saucepan. Mix together
cornstarch and 1 tablespoon orange
juice; stir into saucepan. Cook until
mixture is thickened and clear,
stirring constantly.
Remove onion and apple from duck,
carve and serve with sauce.

⁄4 cup sweet and sour sauce or glaze

Step 1. Cut chicken and pepper into 1/4
inch strips; cut onion into 1/4 inch slices.
Combine chicken, pepper, onion, pea
pods, bean sprouts and oil in liner pan.
Cook according to guidelines.
Step 2. Stir in sauce and continue cooking until chicken is done and vegetables
are tender crisp. Serve over rice with
additional sauce, if desired.
Guidelines at a Glance

PREHEAT

TEMP

1. YES

400˚

2. NO

400˚

FAN SPEED TIME
3
HIGH
MIN.
3-4
HIGH
MIN.

RACK USE

YIELD

NONE
NONE

Pork & Red Chili Stir-Fry
3

⁄4 lb. lean boneless pork loin,
cut into 1/4 inch slices

⁄4 lb. fresh green beans, cut into 2 inch
lengths OR one 10 oz. pkg. frozen
cut green beans, thawed

1 tablespoon vegetable oil
2 cloves garlic
2 teaspoons sugar
2 teaspoons soy sauce
11⁄2 teaspoons fresh chopped chili
peppers OR 1⁄2 teaspoon crushed
dried red pepper
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon minced fresh ginger

Place pork and green beans in zip top
bag. Combine remaining ingredients;
pour into bag and shake until pork and
green beans are well coated. Pour into
liner pan and cook according to
guidelines.
Serve over cooked rice, if desired.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
6-7
HIGH
MIN.

RACK USE

YIELD

NONE

Pork & Red Chili Stir Fry
29

directly on rack. Cook according to
guidelines until done.

Crab Cakes
12 oz. fresh cooked crab meat or
2 (6 oz.) cans, well drained

Guidelines at a Glance

1 egg, beaten
1

⁄4 cup low-fat mayonnaise

PREHEAT

TEMP

YES

350˚

FAN SPEED TIME
8-10
LOW
MIN.

RACK USE

YIELD
4

1 teaspoon Worcestershire sauce
1

⁄2 teaspoon prepared mustard

Mustard Rosemary Chicken

⁄4 teaspoon pepper

1 cup soft bread crumbs

4 chicken breast halves

Cracker crumbs or dried bread crumbs

6 tablespoons olive oil

Combine egg, mayonnaise,
Worcestershire sauce, mustard and
pepper until well blended. Stir in bread
crumbs. Lightly fold in crab meat. Shape
mixture into 4 patties about 3⁄4” thick.
Coat all side with crumbs. Bake
according to guidelines. Serve with
cocktail sauce, if desired.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
9-10
HIGH
MIN.

RACK USE

YIELD
4

Chicken Cordon Bleu
4 boneless chicken breast halves,
pounded thin
4 (1 oz.) thin slices cooked ham
4 (1 oz.) thin slices cheese, Swiss,
cheddar or mozzarella

3 cloves garlic, peeled and crushed
2 tablespoons lemon juice
2 tablespoons prepared mustard
1 teaspoon dried rosemary
Salt and pepper to taste

Mix together all ingredients except
chicken in shallow casserole. Coat both
sides of chicken with mixture. Cover
and marinate in refrigerator overnight.
Step 1. Remove chicken breasts from
marinade; drain and place directly on
rack. Cook according to guidelines until
brown.
Step 2. Turn temperature down according to guidelines and continue cooking
until done.
Guidelines at a Glance

PREHEAT

TEMP

Cooking or olive oil

1. YES

400˚

Dried bread crumbs

2. NO

350˚

Top each chicken breast with ham and
cheese. Roll up and secure each with
toothpicks. Brush lightly with oil and
roll in bread crumbs. Place roll-ups
30

FAN SPEED TIME
6
HIGH
MIN.
12-15
LOW
MIN.

RACK USE

YIELD

⁄4 cup honey

according to guidelines and continue
cooking until done, basting twice during
cooking. A thermometer placed in
thickest area should read 190˚F. Let
turkey breast stand for 15 minutes
before slicing.

2 tablespoons prepared mustard

Guidelines at a Glance

2 tablespoons fresh lemon juice

PREHEAT

TEMP

1. YES

400˚

2. NO

350˚

Honey-mustard
Chicken Legs
7-9 (2 pounds) chicken legs
1

⁄4 cup margarine or butter

⁄4 cup sesame seeds

Melt margarine or butter in saucepan.
Stir in honey, mustard and lemon juice;
mix well. Pour over chicken legs in 2quart casserole. Cover and let marinate
for several hours or overnight.
Step 1. Remove chicken legs from
marinade; drain and sprinkle with
sesame seeds. Place on rack and cook
according to guidelines.

FAN SPEED TIME
5-6
HIGH
MIN.
20-25
LOW
MIN.

RACK USE

YIELD

4-6

Crispy Chicken Strips
1 pound boneless chicken breasts, cut
into 1⁄2 to 3⁄4 inch wide strips
1 egg, beaten
3 tablespoons margarine or butter,
melted
1 teaspoon worcestershire sauce

Step 2. Turn temperature down
according to guidelines and continue
cooking until done.

(optional)
Salt and pepper to taste
Cracker crumbs

Guidelines at a Glance

PREHEAT

TEMP

1. YES

400˚

2. NO

375˚

FAN SPEED TIME
5
HIGH
MIN.
8-10
LOW
MIN.

RACK USE

YIELD

other sauce (optional)
4

Roasted Turkey Breast
1 (11⁄2 -2 pound) turkey breast half
1

⁄4 cup margarine, melted or cooking oil

Salt and pepper to taste

Step 1. Brush turkey breast with
margarine or oil. Season with salt and
pepper. Place bone side down on rack.
Cook according to guidelines.
Step 2. Turn temperature down

Sweet and sour sauce, chili or

Mix together egg, margarine and worcestershire sauce in pie plate. Add salt and
pepper to taste. Dip chicken strips in
mixture, then coat with crumbs. Place
chicken strips directly on rack.
Cook according to guidelines until strips
are browned and crisp. Serve with sauce.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
5-8
HIGH
MIN.

RACK USE

YIELD
4

Chicken & Barbecued Baby Back Ribs

Barbecued baby back ribs

Barbecued CHICKEN

3 lbs. pork baby back ribs

1 (3 lb) chicken, quartered

1 cup barbecue sauce

⁄4 teaspoon each salt & pepper

Assemble Jet-Stream Oven with one
expander ring. Cut ribs into serving size
sections and place half on each rack.
Grill 15 minutes. Brush ribs with sauce,
turn fan to high and grill 8-9 minutes
more.

TEMP

400˚

FAN SPEED TIME
LOW/HIGH 23
MIN.

Spray rack with non stick spray. Arrange
chicken on rack with thinner parts
toward center of rack. Grill 15 minutes.
Brush chicken on both sides with sauce,
turn fan speed to low, grill 10-12
minutes more.
Guidelines at a Glance

Guidelines at a Glance
PREHEAT

⁄4 cup barbecue sauce

RACK USE

YIELD

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
HIGH/LOW 25-27
MIN.

RACK USE

YIELD
4

medium-high heat in a sauté pan. Layer
vegetables, meats and cheeses over
dough. Roll up beginning with short
side; brush edges and ends with beaten
egg mixture and pinch to seal. Place roll
on foil-covered rack, seam side down,
curving to resemble a crescent. Brush
top with beaten egg mixture. Bake
according to guidelines until well
browned.

WIENERSCHNITZEL
3

⁄4 lb. boneless veal slices

⁄3 cup seasoned flour

1 egg, beaten
3 tablespoons margarine or butter,
melted
2 cups soft, fresh white bread crumbs
2 tablespoons fresh lemon juice
Lemon slices, opt.

Guidelines at a Glance

Flatten veal to about 1⁄4 inch thick and
coat with seasoned flour. Combine egg
and melted margarine or butter in flat
dish; dip veal slices in mixture. Coat veal
with bread crumbs and press into veal;
sprinkle with lemon juice. Place on rack
and grill according to guidelines until
lightly browned. Serve with lemon slices
if desired.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
HIGH/LOW 25-27
MIN.

RACK USE

YIELD
4

Italian beef stir-fry
3

⁄4 lb. beef sirloin steak, cut into
1

⁄8 inch thick slices

3 small zucchini, thinly sliced
(about 2 cups)
1 tablespoon olive oil

PREHEAT

TEMP

400˚

FAN SPEED TIME
LOW/HIGH 23
MIN.

RACK USE

YIELD
5

2 cloves garlic, minced
1

⁄2 teaspoon black pepper

1 cup cherry tomato halves

Stromboli
1 (1 lb.) loaf frozen bread dough, thawed

⁄4 cup reduced-calorie Italian
salad dressing

1 small onion, sliced

2 cups hot cooked spaghetti

1 tablespoon grated parmesan cheese

Combine steak strips, zucchini slices,
oil, garlic and pepper in zip top bag.
Shake well to evenly coat. Pour into
liner pan and stir-fry 4-5 minutes. Stir in
tomato halves and Italian dressing; cook
1-2 minutes longer. Serve beef mixture
over hot spaghetti; sprinkle with
parmesan cheese.

⁄2 small red bell pepper, sliced
⁄2 small green bell pepper, sliced

1 tablespoon olive oil
1⁄4 lb. thinly sliced hard salami
1⁄4 lb. shredded mozzarella cheese
1⁄4 lb. shredded mild cheddar or
colby cheese
1 egg, beaten with 1 tablespoon water

Roll bread dough into a 12” x 16” rectangle. Sauté vegetables in olive oil over

Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
HIGH/LOW 25-27
MIN.

RACK USE

YIELD
4

Deluxe Breaded Fish

English Pastry

3-4 (4 oz.) white fish fillets

2 refrigerated pie crusts

24 ounce can of beef stew, or your

⁄4 cup mayonnaise or salad dressing

⁄2 cup cracker crumbs

homemade favorite

Salt and pepper to taste

Spread both sides of fish fillets with
mayonnaise and season with salt and
pepper. Coat with cracker crumbs and
place directly on rack. Bake according to
guidelines until fish flakes easily.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
5-6
HIGH
MIN.

RACK USE

YIELD
3-4

Unfold pie crust on a floured cutting
board. Cut crust in thirds. Roll each
third into a 5 1⁄2-6 inch circle. Divide
stew into 6 portions and place off center
on pastry circles. Wet edges of circle
with water, fold pastry over stew and
press edges with a fork to seal well.
Spray rack with no-stick coating. Slide
pastries from cutting board onto rack.
Bake according to guidelines.
Guidelines at a Glance

Cornmeal Battered Fish

PREHEAT

TEMP

400˚

3-4 (4 oz.) walleye or

FAN SPEED TIME
10-12
HIGH
MIN.

RACK USE

YIELD
6

other white fish fillets

Mini Meatloaves

1 egg
3 tablespoons margarine or

1 pound ground beef

butter, melted

1 egg, slightly beaten

Cornmeal

Salt and pepper to taste

⁄4 cup onion, chopped
⁄4 cup soft bread crumbs

In pie plate beat egg with margarine
until well blended. Add salt and pepper
to taste. Dip fillets in egg mixture and
then coat with cornmeal. Place fillets
directly on rack. Bake according to
guidelines until fish flakes easily.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
4-6
HIGH
MIN.

RACK USE

⁄4 cup ketchup or bar-b-que sauce

Salt and pepper to taste

Mix ingredients together. Divide into 4
parts and shape each into an oval loaf
about 3⁄4- inch thick and place directly
on rack. Cook according to guidelines
until done.

YIELD

Guidelines at a Glance

3-4

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
12-14
LOW
MIN.

RACK USE

YIELD
4

Stuffed Cheeseburgers

Oriental Beef Strips

1 pound ground beef

/4 pound thinly sliced beef, sirloin tip

1 small onion, minced

or round steak

4 thin slices cheese

Marinade

Salt and pepper to taste

/3 cup soy sauce

Divide meat into 8 parts; flatten into
very thin patties. Season half of patties
with salt and pepper and top with
minced onion and cheese slice. Cover
with remaining patties and pinch edges
together to seal. Place patties directly on
rack.
Broil according to guidelines until done.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
4-6
LOW
MIN.

RACK USE

YIELD
4

2 tablespoons sugar
1 tablespoon cooking oil
1 large clove garlic, minced
1 1⁄2 teaspoon curry powder
1

⁄2 teaspoon black pepper

Mix together marinade ingredients. Place
beef slices in flat casserole or pie plate;
add marinade and stir to coat all sides.
Cover and marinate for 1 hour. Thread
beef strips onto 4-6 metal or bamboo
skewers. Place on rack and broil according to guidelines until done.

Shrimp Kabobs
Guidelines at a Glance

16-20 large shrimp, peeled
12 each small fresh mushrooms, cherry

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
2-4
LOW
MIN.

RACK USE

YIELD
3-4

tomatoes, pineapple chunks, green

Lemon pepper chicken

pepper squares
1

⁄4 cup bottled sweet and sour sauce

4 boneless, skinless, chicken breast halves

Thread shrimp and other ingredients on
4 metal or bamboo skewers. Place
directly on rack and brush with bottled
sauce. Cook according to guidelines.
Serve on a bed of rice.

1 egg, beaten

Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
4-5
LOW
MIN.

RACK USE

YIELD
4

1⁄2 cup freshly grated parmesan cheese
1 tablespoon lemon pepper

Combine parmesan cheese and lemon
pepper; dip chicken in egg and then in
parmesan mixture. Grill according to
guidelines until browned.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
12-15
HIGH
MIN.

RACK USE

YIELD
4

Beef and Pineapple Kabobs
1 lb. boneless beef top sirloin steak,
cut 1 inch thick
1 small onion, finely chopped

mixture and stir to coat. Alternately
thread beef strips (weaving back and
forth), pineapple chunks and water
chestnuts onto skewers. Place kabobs on
rack and grill according to guidelines.

⁄2 cup teriyaki sauce

16 1 x 1 inch chunks fresh pineapple

Guidelines at a Glance

1 8 oz. can whole water chestnuts,

PREHEAT

TEMP

YES

400˚

drained
12 - 6 inch bamboo skewers

Cut beef into 1/4 inch strips. Combine
onion and teriyaki sauce. Place beef
strips in small bowl; add teriyaki sauce

FAN SPEED TIME
3
HIGH
MIN.

RACK USE

YIELD
4

Beef and Pineapple Kabobs

Cooking Guide For meats
ITEM

QTY.

PRE-HEAT

TEMP/SPEED

TIME

6 slices

YES

400˚Low

5-6 Min.

Use Caution
Steam builds up

Chicken,Whole
(w/ one expander ring)

1 (3-5 lbs.)

YES

1. 400˚ High
2. 400˚ Low

12-14 Min.

Turn over 1⁄2
way through

Chicken Breast
with bone

2 halves
(1-1 1⁄4 lbs.)

YES

1. 400˚ High
2. 350˚ Low

5-6 Min.
10-12 Min.

Opt.: brush w/
melted marg.

Boneless Chicken
Breasts

YES
NO

1. 400˚ High
2. 350˚ Low

6 Min.
12-15 Min.

Opt.: brush w/
melted marg.

Cornish Game Hen

1 (18 oz.)

YES

1. 375˚ High
2. 375˚ Low

8 Min.
7-8 Min.

Opt.: brush w/
melted marg.

Eggs (in the shell)

375˚ Low

7-8 Min.
8-9 Min.
9-10 Min.

Soft
Med
Hard

Fish Fillets in Coating Mix

3-4 (4 oz. ea.)

YES

400˚ High

6-8 Min.

Ground Beef Patties
(Hamburgers)

2-4 (1⁄4 lb. ea.)

YES

400˚ Low

5-7 Min.
6-8 Min.
7-9 Min.

Ground Turkey Patties

4-5 (1⁄4 lb. ea.)

YES

400˚ Low

7-10 Min.

⁄4-1 lb. (1⁄2 “ thick)

YES

400˚ Low

5-6 Min.

Slash edges in
2-3 places

Italian Sausage or
Bratwurst

3-4 (3⁄4 -1 lb.)

YES

400˚High

10-12 Min.

Pierce with fork

Pork Chops in Coating Mix

2-4 (1⁄2” thick)

YES

400˚Low

12-15 Min.

2 (3⁄4-1lb.)

YES

1. 400˚ Low
2. 350˚ Low

5 Min.
7-9 Min.

⁄2-1lb. (1⁄2” thick)
⁄2-1lb. (3⁄4” thick)
1
⁄2-1lb. (1” thick)

YES

400˚ Low

4-6 Min.
7-10 Min.
8-12 Min.

1 (12 lbs.)

YES

350˚ Low

1Hr.+ 45Min.

Bacon

Ham Steak

Salmon Steaks

Steak-T-bone
or Porterhouse

Turkey
(w/ two expander rings)

1
1

Unless otherwise specified when two
racks are shown in a recipe, food should
be contained or “sandwiched” between
the top and bottom racks.

RACK USE

HELPFUL HINTS

Rare
Med
Well

Opt. : Brush w/
melted marg.

Brush w/
marg. or oil

After roasting whole poultry, let stand a
few minutes before carving.

Vegetables
The Jet-Stream Oven™ offers a new and exciting technique for cooking vegetables.
“Air frying” provides the crisp taste of fried foods without the grease that traditionally goes along with them. In the following recipes you will discover some
interesting applications of this new process. “Jet-Stream potatoes” for example, is
our equivalent to french fries-without the guilt! In addition, you can prepare your
favorites in a fraction of the conventional time, or for a complete meal, combine
vegetables and meat (see “Quick Combos™” section for combination ideas).

Jet-Stream Potatoes

Dilled Zucchini

4 (6 oz.) baking potatoes

2-4 medium zucchini, cut in half

⁄4 cup margarine or butter, melted

lengthwise

Salt and pepper to taste

Dill weed

Cut each potato into lengthwise
quarters. Brush all sides with melted
margarine or butter. Sprinkle with
Parmesan cheese, salt and pepper. Place
potato quarters directly on rack.

Place zucchini directly on rack and
brush halves on both sides with melted
margarine or olive oil. Sprinkle with dill
weed. Grill according to guidelines until
tender.

Bake according to guidelines until
golden brown and tender.

Guidelines at a Glance

⁄4 cup grated Parmesan cheese

⁄4 cup margarine, melted or olive oil

PREHEAT

TEMP

FAN SPEED

YES

400˚

HIGH

Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
15-18
HIGH
MIN.

RACK USE

TIME
7-11
MIN.

RACK USE

YIELD
2-4

YIELD
4

Stuffed Baked Potatoes
2 large baking potatoes, baked and cut in

Grilled Sweet Potatoes

half (see vegetable chart page 36)
1

⁄3 -1⁄2 cup milk

2-3 (1-11⁄2 pounds) medium sweet

2-3 tablespoons margarine or butter

potatoes
1

⁄4 cup margarine, melted or cooking oil

Peel potatoes and cut into 1⁄2 inch diagonal slices. Place directly on rack and
brush with melted margarine or cooking
oil. Cook according to guidelines until
browned and tender when pierced with
a fork.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
10-12
HIGH
MIN.

RACK USE

YIELD
3-4

Salt and pepper to taste
1 cup cheddar cheese, grated

Cut potatoes and scoop out insides leaving a 1⁄4 inch thick shell. Mash scooped
out potatoes; beat in milk, margarine or
butter, salt and pepper until fluffy. Fill
shells half full with mashed potatoes; top
each with 1⁄4 cup grated cheese. Pile
remaining mashed potatoes on top. Place
stuffed potatoes directly on rack.
Bake according to guidelines until lightly
browned.

Guidelines at a Glance

PREHEAT

TEMP

YES

375˚

FAN SPEED TIME
4-6
LOW
MIN.

RACK USE

YIELD
4

Cooking Guide for vegetables
ITEM

QTY.

PRE-HEAT

TEMP/SPEED

TIME

RACK USE

CONTAINER/
HELPFUL HINTS

Acorn Squash
(cut in half)

1 (1 1⁄4 lb.)

YES

375˚ Low

15-20 Min.

Flat casserole
cut side down

Baked Potatoes

3 (6oz.)

400 ˚ High

40-45 Min.

Pierce w/ fork
rub w/ oil

Zucchini
(cut in half)

3-4 med.

YES

400˚ Low

9-12 Min.

Coat w/ marg.

Frozen:
Baked Beans

14 oz.

YES

375˚ Low

15-18 Min.

Pkg. container*

Breaded Vegetables

12 oz.

YES

400˚ Low

4-6 Min.

Pizza Pan/
top rack

Corn Soufflé

12 oz.

YES

375˚ Low

15-20 Min.

Pkg. container*

French Fries

single layer

YES

400˚ Low

12-15 Min.

Pizza Pan/
top rack

YES

400˚ High

12-14 Min.

brush w/ oil

Onion Rings

9-10 oz.

YES

400˚ High

10-12 Min.

Potatoes au Gratin

111⁄2 oz.

YES

375˚ Low

14-16 Min.

Pkg. container*

12 oz.

YES

375˚ Low

15-20 Min.

Pkg. container*

10 1⁄2 oz.
21 oz.

YES
YES

375˚ Low
375˚ Low

25-30 Min.
35-40 Min.

Pkg. container*
Pkg. container*

8-10 oz.

YES

400˚ High

9-10 Min.

Pierce once

Hashbrown Patties

Spinach Soufflé
Vegetable Lasagna

Vegetable Pouch

Unless otherwise specified, when two
racks are shown in a recipe, food should
be contained or sandwiched between the
top and bottom racks.

* Many packaged food items come in
a cooking container, this container is
perfectly safe to use in the Jet-Stream
Oven.™

vegetable kabobs

Italian stuffed tomatoes

12 each small fresh mushrooms, cherry

2 large tomatoes, halved

tomatoes, green pepper squares, onion

1 cup cooked rice

squares

⁄4 cup grated Romano or mozzarella

⁄4 cup margarine or butter, melted and
1

cheese

mixed with ⁄2 teaspoon dill weed or ⁄4

1 tablespoon melted margarine or butter

cup bottled sweet and sour sauce

⁄2 teaspoon parsley flakes

Alternate vegetables on 4 metal or
bamboo skewers. Place directly on rack
and brush with melted margarine or
butter or with bottled sauce.
Bake according to guidelines until
tender.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
3-5
HIGH
MIN.

RACK USE

YIELD
4

1 clove garlic, minced salt and pepper to
taste

Hollow out tomato halves. Combine
rice, 2 tablespoons cheese, margarine or
butter, parsley, garlic, salt and pepper.
Toss gently and fill tomatoes. Sprinkle
remaining cheese over each filled
tomato. Place on rack and bake
according to guidelines.
Guidelines at a Glance

Orange Asparagus

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
4-6
HIGH
MIN.

RACK USE

YIELD
4

1 pound asparagus, cut into 1 1⁄2” pieces
8 teaspoons orange juice concentrate

Divide asparagus among four pieces of
foil each 12” x 12”. Shape foil around
asparagus forming a pouch. Add 2
teaspoons of orange juice concentrate
to each pouch, seal and flatten pouches
to about 11⁄2” thick. Steam according to
guidelines.

Do you have a favorite recipe
you’d like to share?
Enter it on our web site at
www.nesco.com

Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
8-9
HIGH
MIN.

RACK USE

YIELD
4

Broiled Tomato Halves

Italian Eggplant

2 medium tomatoes, cut in half crosswise

1 medium eggplant, peeled and cut
into 1⁄2 inch thick slices

3 tablespoons margarine or butter,
melted

2 tablespoons margarine or butter,

1 tablespoon Parmesan cheese

melted

2-3 tablespoons milk

⁄2 teaspoon dried basil

1 egg

Garlic salt and pepper to taste

Salt and pepper to taste

Mix together margarine or butter,
Parmesan, cracker crumbs and seasonings; spoon onto tomato halves and
place halves directly on rack.

Dried bread crumbs

⁄3 cup cracker crumbs

Broil according to guidelines until heated
thoroughly.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
6-8
LOW
MIN.

RACK USE

YIELD
4

Breaded Cauliflower

Spaghetti sauce
Thin slices of mozzarella cheese

Step 1. Mix together margarine or
butter, milk, egg, salt and pepper in a
flat dish. Place bread crumbs in saucer.
Dip eggplant slices into liquid mixture
and then coat both sides with crumbs.
Place directly on rack and cook
according to guidelines or until slices
are tender.
Step 2. Top each slice with 3-4
tablespoons of spaghetti sauce and a thin
slice of mozzarella cheese. Continue
cooking according to guidelines until
cheese melts.

5 cups of cauliflower florets
about 1⁄2” pieces
1

⁄3 cup melted margarine or butter

⁄2 cup cracker meal

3 tablespoons Parmesan cheese

Guidelines at a Glance

⁄8-1⁄4 teaspoon red pepper

Place cauliflower in bowl, pour melted
margarine or butter over and stir to coat.
Place cracker meal, cheese and pepper
in a zip top bag. Add cauliflower and
shake to coat. Place on rack and bake
according to guidelines.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
8-10
HIGH
MIN.

RACK USE

YIELD
4

PREHEAT

TEMP

1. YES

400˚

2. NO

400˚

FAN SPEED TIME
8-10
HIGH
MIN.
2-3
LOW
MIN.

RACK USE

YIELD

pierced with fork. Remove from oven.

Stuffed Zucchini
2 large zucchini
2 slices bread
3 tablespoons margarine, melted
3 tablespoons grated Parmesan cheese

Step 2. Mix together remaining
ingredients and fill cavities of squash.
Place in baking dish with filled side up.
Continue cooking according to guidelines until filling is done.

Salt and pepper to taste

Guidelines at a Glance

Paprika (optional)

Cut zucchini in half lengthwise and cut
out insides leaving 1⁄4-inch shell. Place
cut out zucchini and bread in food
processor; process to fine crumbs. Stir in
margarine, cheese, salt and pepper; mix
well. Fill zucchini shells with mixture
and press in place; sprinkle with
paprika. Place stuffed zucchini directly
on rack.

PREHEAT

TEMP

1. YES

375˚

2. NO

375˚

FAN SPEED TIME
15-20
HIGH
MIN.
12-15
LOW
MIN.

RACK USE

YIELD

Stuffed Peppers
2 large green peppers, cut in half
lengthwise and remove seeds
2 cups rice, cooked
2

⁄3 cup cheese, grated

Bake according to guidelines until
tender.

⁄4 cup onion, minced

2 teaspoons chopped chives or
pimento (optional)

Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
7-12
HIGH
MIN.

RACK USE

YIELD
4

Stuffed Acorn Squash
1 (1 - 11⁄4 pound) small acorn squash, cut
in half lengthwise with seeds removed
4 (6 oz) ground beef, veal or lamb
3-4 tablespoons dried bread crumbs
1 egg
1 tablespoon onion, chopped
1

⁄2 teaspoon dried basil

Salt and pepper to taste

Step 1. Place squash halves in flat casserole, cut side down. Cook according to
guidelines or until barely tender when

Salt and pepper to taste
Cheese slices (optional)

Blanch peppers in boiling water or in
microwave oven for 1-2 minutes for
more tender pepper shells. Mix together
remaining ingredients, except for cheese
slices. Stuff pepper shells and place
directly on rack.
Bake according to guidelines. Top with
cheese slices, if desired, during last
minute of baking.
Guidelines at a Glance

PREHEAT

TEMP

YES

375˚

FAN SPEED TIME
10-12
LOW
MIN.

RACK USE

YIELD
4

Baked Goods
When baking, the Jet-Stream Oven™ combines the best of both worlds. It provides
the browning capabilities of a conventional oven and the shortened time of a
microwave oven. Fresh dough products are especially well suited and raise higher
than they would in your oven! The circular motion of “Cyclonic Cooking™”creates
an air flow which actually pulls the dough upward causing the increase in volume.
Because of the very short cooking times, it is best not to preheat the oven and use
LOW fan when baking so that a crust does not form too quickly. This will allow
optimum rising and inhibit the surface from becoming too brown while the interior
reaches the desired consistency. Use HIGH fan last 5 minutes if more browning is
needed.

pizza pan or foil wrapped rack; flatten to
1
⁄4 inch thickness.

Almond Croissants
1 sheet frozen puff pastry, thawed

Bake according to guidelines until
lightly browned. Let cool 3-4 minutes
before removing from pan; coat with
confectioners sugar. Bake second batch.

(from 171/4 oz. pkg.)
2 tablespoons sugar
2 tablespoons water
1

/4 cup ground almonds

Guidelines at a Glance

1 egg yolk, beaten

PREHEAT

TEMP

350˚

/2 teaspoon almond extract

Cook sugar and water in small saucepan
until syrupy. Remove from heat and stir
in almonds and almond extract; cool.
Roll out puff pastry to a 6 x 12 inch rectangle and cut into 16 triangles. Spread
filling on triangles. Roll up from long
sides and shape into crescents. Place on
rack coated with no-stick spray. Brush
with egg yolk and bake 8 minutes.
Turn fan speed to high and bake 2-4
minutes longer, until golden brown.
TM

TEMP

YES

400˚

FAN SPEED TIME
10-12
LOW
MIN.

RACK USE

YIELD
24

Almond Cookies
1

⁄2 cup slivered, blanched almonds

1 cup all-purpose flour, sifted
1

⁄2 cup margarine or butter

⁄2 cup sugar

⁄2 teaspoon almond extract

24 whole blanched almonds

Finely chop slivered almonds and mix
with flour in a bowl.

Guidelines at a Glance
PREHEAT

FAN SPEED TIME
7-9
LOW
MIN.

RACK USE

YIELD
4

Pecan Sandies
1 1⁄3 cup all-purpose flour
2

⁄3 cup pecans, finely chopped

⁄2 cup margarine or butter, softened

In a separate bowl cream margarine or
butter, sugar and almond extract until
fluffy; slowly stir in flour mixture. Shape
dough into 1 inch balls. Place 12 of the
balls on 12 inch pizza pan or foil
wrapped rack; flatten to 1⁄2 inch
thickness. Press an almond into center
of each cookie.

⁄4 cup confectioners sugar

2 teaspoons ice water
3

⁄4 teaspoon vanilla

Confectioners sugar for coating cookies

Bake according to guidelines until lightly
browned. Let cool 2-3 minutes before
removing from pan. Bake second batch.
Guidelines at a Glance

Combine all ingredients except confectioners sugar for coating. Shape dough
into 1 inch balls. Place 12 on ungreased

PREHEAT

TEMP

375˚

FAN SPEED TIME
6-8
LOW
MIN.

RACK USE

YIELD
24

Chocolate Chip Cookies
Chocolate Chip Cookies
21/4 cups all-purpose flour
1 teaspoon baking soda
1 cup margarine or butter, softened
3

/4 cup firmly packed brown sugar

/4 cup sugar

31/2 oz. pkg. vanilla instant pudding
pie filling mix
1 teaspoon vanilla
2 eggs
12 oz. pkg. chocolate chips
46

Combine flour and baking soda. Cream
together margarine, sugars, pudding mix
and vanilla until smooth; beat in eggs.
Gradually stir in flour mixture. Stir in
chocolate chips. Drop dough by rounded
teaspoonfuls onto baking sheet; flatten
slightly leaving a 1 inch space between
cookies. Bake according to guidelines.
Repeat with remaining dough.
Guidelines at a Glance

PREHEAT

TEMP

375˚

FAN SPEED TIME
3-5
LOW
MIN.

RACK USE

YIELD
6 doz.

Easy Jet-Stream Oven Bread

Guidelines at a Glance

PREHEAT

TEMP

1. YES

OFF

2. NO

350˚

2 1⁄2 teaspoons fast-acting yeast
room temperature

FAN SPEED TIME
15-20
OFF
MIN.
10-14
LOW
MIN.

RACK USE

YIELD

⁄4 cup warm water (110˚F)

11⁄2 cups warm milk (110˚F)

Lemon Filled Oatmeal Bars

⁄2 cup warm water (110˚F)

4 tablespoons sugar

Crust
3

2 tablespoons cooking oil

⁄4 cup quick cooking oats

1 tablespoon salt

⁄4 cup whole wheat flour

5 3⁄4-6 1⁄2 cups bread flour

⁄3 cup brown sugar

(not all-purpose flour)*

⁄8 teaspoon salt

Dissolve yeast in 1⁄4 cup warm water.
Combine mixture with milk, 1⁄2 cup
water, sugar, oil and salt. Add 3 cups
flour and beat well; add enough additional flour to form a moderately stiff
dough.
Turn out on lightly floured surface and
knead until smooth, 10-12 minutes;
dough will be soft. Shape into ball, place
in lightly greased bowl, cover and set in
warm place. Let rise until doubled,
approximately 30-45 minutes. Cut
dough into two pieces; shape into loaves
and place in two 8 1⁄2 x 4 1⁄2 x 2 1⁄2 inch
greased bread pans.
Assemble Jet-Stream Oven with one
expander ring. Preheat oven for 2 1⁄2
minutes. Turn off fan and quickly set
pans in oven; close lid. Let loaves rise
until almost doubled, 15-20 minutes.
Bake for 10-14 minutes**according to
guidelines until top and sides of loaves
are well browned. Cool for 10 minutes
before cutting.
*Desired quality and texture require the use of bread flour
** Cooking time may vary due to altitude, humidity and/or
electrical power.

⁄2 cup margarine or butter

Filling
1(8 oz.) package cream cheese
1

⁄3 cup sugar

1 egg, beaten
1 tablespoon lemon juice
1 teaspoon grated lemon rind

Step 1. Prepare crust; Mix together dry
ingredients. Cut in margarine or butter
with fork to form crumbs; reserve 1⁄2
cup. Press remaining crumbs into an 8 x
8 inch pan. Bake according to guidelines
or until lightly browned.
Step 2. Prepare filling: Soften cream
cheese. Beat in remaining ingredients.
Spread base with lemon filling and
sprinkle with remaining crumbs.
Continue baking according to guidelines
until filling is set. Cool and cut into bars.
Guidelines at a Glance

PREHEAT

TEMP

1. NO

375˚

2. NO

375˚

FAN SPEED TIME
4-6
LOW
MIN.
7-9
LOW
MIN.

RACK USE

YIELD

9-12

Lemon Crisps

Nut Crunches

1 egg

1 tablespoon milk

1 teaspoon vanilla

1 teaspoon lemon extract

1 3⁄4 cup all-purpose flour

1 teaspoon vinegar

⁄2 cup shortening

⁄4 cup brown sugar

⁄2 cup sugar

⁄2 cup margarine or butter

⁄2 teaspoon baking soda

1 ⁄4 cup all-purpose flour

⁄8 teaspoon salt

⁄4 teaspoon baking soda

⁄3 cup finely chopped pecans or walnuts

⁄8 teaspoon salt

Mix together shortening, sugar and egg
until well blended. Stir in milk, lemon
extract and vinegar. Sift together flour,
baking soda and salt. Stir into sugar
mixture until stiff dough forms. Roll
into 11⁄2 inch balls. Place 12 of them on
a 12 inch ungreased pizza pan or foil
wrapped rack and press with fork
dipped in flour.
Bake according to guidelines until
lightly browned. Let cool slightly before
removing from pan. Bake second batch.

TEMP
400˚

FAN SPEED TIME
5-6
LOW
MIN.

Bake according to guidelines until
lightly browned. Let cool slightly before
removing from pan. Bake second batch.

Guidelines at a Glance

Guidelines at a Glance
PREHEAT

Mix together brown sugar, margarine
or butter, egg and vanilla until well
blended. Sift together flour, baking soda
and salt; stir into sugar mixture along
with nuts until stiff dough forms. Roll
into 11⁄2 inch balls. Place 12 of them
on 12 inch ungreased pizza pan or foil
wrapped rack and flatten with bottom of
greased glass dipped in sugar.

RACK USE

YIELD

PREHEAT

TEMP

375˚

FAN SPEED TIME
5-6
LOW
MIN.

RACK USE

Do you have a favorite recipe you’d like to share?
Enter it on our web site at www.nesco.com

YIELD
24

Baked Apples
4 Granny Smith or other baking apples
4 tablespoons brown sugar
4 teaspoons margarine or butter
Cinnamon
1

⁄2 cup apple juice or water

Core apples. Fill centers with brown
sugar. Top with margarine or butter and
sprinkle with cinnamon. Place in baking
dish; pour in apple juice or water.
Bake according to guidelines until
tender.
BAKED APPLES WITH ORANGE
STUFFING
4 med. baking apples
1

/4 cup orange marmalade

/4 cup chopped almonds

2 tablespoons orange juice
4 teaspoons margarine or butter, softened
1

/8 teaspoon cinnamon

/8 teaspoon ginger

2 tablespoons sliced almonds

Wash and core apples; place in shallow
baking dish. Combine orange
marmalade, chopped almonds, orange
juice, margarine or butter, cinnamon
and ginger; stuff apples. Spread
remaining mixture on top of apples
and cover with sliced almonds; press
gently. Bake according to guidelines
until tender.
Guidelines at a Glance

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
13-15
LOW
MIN.

RACK USE

YIELD
4

Baked Apples with Orange Stuffing
49

Caramel Ring

Place caramel ring in Jet-Stream Oven
and bake according to guidelines.

1 pkg. Wixon caramel roll mix
1 yeast packet

Guidelines at a Glance

3/4 cup warm water

PREHEAT

TEMP

YES

400˚

1 tablespoon sugar
1 tablespoon cinnamon

FAN SPEED TIME
12-15
HIGH
MIN.

RACK USE

YIELD
16

Fruit tarts

Sauce
1 pkg. sauce mix

10 oz. (pkg of 6) frozen puff pastry
shells, thawed

1 tablespoon plus 1 teaspoon water
3/4 cup melted margarine or butter
8 pecan halves
8 cherry halves

Assemble Jet-Stream Oven with 1
Expander Ring. Dissolve yeast in warm
water; stir in roll mix until dough begins
pulling from sides of bowl. Place on
floured surface and knead for 10-12
minutes. Place in greased bowl and
cover. Let stand in warm place until
doubled in size. Spray 6 cup tube pan
with no-stick spray.
In a small bowl, mix sauce packet with
water until dissolved, add melted
margarine or butter. Pour sauce into
tube pan. Arrange pecan and cherry
halves over sauce mixture. Place dough
on lightly greased surface and roll into a
16 x 10 inch rectangle. Sprinkle with
sugar and cinnamon. Roll up jelly-roll
style; pinch edge to seal. Cut into 16
one inch slices. Stand 10 slices in pan
with cut sides against the outside. Stand
remaining 6 slices around inside of pan.
Cover and let rise until doubled in size.
50

21 oz. can prepared pie filling, any flavor

Roll each puff pastry shell to about a 5”
circle. Top each with 1⁄3 cup pie filling.
Bake 3 at a time according to guidelines,
until golden brown. Repeat with
remaining 3 pastries. Sprinkle with
confectioners sugar and serve.
Guidelines at a Glance

PREHEAT

TEMP

375˚

FAN SPEED TIME
10-12
LOW
MIN.

RACK USE

YIELD
6

Pineapple Mini Muffins
9 oz. pkg. cake mix, yellow or white
1

⁄2 cup drained crushed pineapple

1 egg

Beat together all ingredients. Fill greased
mini muffin pans 3⁄4 full. Bake according
to guidelines one pan at a time.
Guidelines at a Glance

PREHEAT

TEMP

350˚

FAN SPEED TIME
7-9
LOW
MIN.

RACK USE

YIELD
24

Carmel Ring
Peanut Butter Meringues

removing from rack.

1 egg white

Note: Meringues will puff as they bake
and then fall a little.

⁄2 cup of crunchy peanut butter

⁄3 cup sugar

⁄4 teaspoon almond extract

Beat egg white until stiff; fold in peanut
butter, sugar and almond extract. Drop
by teaspoonfuls onto greased foil
wrapped rack.
Bake according to guidelines until lightly
browned. Let stand 8-10 minutes before

Guidelines at a Glance

PREHEAT

TEMP

300˚

FAN SPEED TIME
11-12
LOW
MIN.

RACK USE

YIELD
18

Baked Pineapple Slices

chilled pudding or stuff with chicken or
tuna salad for a luncheon entree.

Baked Pineapple Slices
4 pineapple slices

Guidelines at a Glance

4 teaspoons red currant or raspberry jam

PREHEAT

TEMP

1. YES

400˚

2. NO

400˚

3 egg whites
1

/4 teaspoon lemon juice

FAN SPEED TIME
10
LOW
MIN.
10-12
HIGH
MIN.

RACK USE

YIELD

14-18

/4 cup sugar

2 tablespoons flaked coconut

Apple Struedel

Spread pineapple slices with jam. Beat
egg whites and lemon juice until foamy.
Gradually beat in sugar until meringue is
stiff and glossy; fold in coconut. Spread
meringue over pineapple slices and bake
according to guidelines until golden
brown. Serve immediately.
TM

TEMP

YES

400˚

FAN SPEED TIME
7-8
LOW
MIN.

(about 2 medium)
1

/3 cup raisins

/4 cup chopped walnuts

/4 cup sugar

/2 teaspoon cinnamon

4 sheets phyllo dough

Guidelines at a Glance
PREHEAT

2 cups peeled and chopped apples

RACK USE

YIELD
4

Cream Puffs
1 cup water
1

/2 cup oil

/4 teaspoon salt

1 cup all-purpose flour
4 large eggs, room temperature

Combine water, oil and salt in saucepan.
Bring to a boil and remove from heat;
immediately stir in flour. Let mixture
cool 4-5 minutes; beat eggs in, one at a
time. Mixture should be thick and shiny.
Step 1 & 2
Cover bottom rack with foil, shiny side
down; secure by crimping edges. Drop
mixture by spoonfuls onto rack. Cook
according to guidelines (both steps) until
golden brown and crisp. Cool. Fill with

3 tablespoons dry bread crumbs
Butter-flavor no-stick spray

Assemble Jet-Stream Oven with one
Expander Ring. Combine apples, raisins,
walnuts, sugar and cinnamon. Place 1
sheet phyllo dough on a large piece of
plastic wrap. Spray lightly with no-stick
spray and sprinkle with crumbs. Repeat
with 3 remaining phyllo sheets. Spread
apple mixture along short side of dough.
Using plastic wrap, lift and carefully roll
in jellyroll fashion, Do not seal ends.
Place seam side down on pizza pan or
foil-covered rack. Spray top lightly with
non stick spray. Bake according to
guidelines.
Guidelines at a Glance

PREHEAT

TEMP

325˚

FAN SPEED TIME
25-30
HIGH
MIN.

RACK USE

YIELD
6

Place pie shell directly on rack and bake
according to guidelines. Prick well with
fork after after 1 minute.

Fruit shortcake
1 1⁄4 cup buttermilk baking mix
1

⁄4 cup milk

2 tablespoons sugar
1 tablespoon margarine or butter, melted
2 cups sweetened fruit
Whipped topping or cream (optional)

Mix together baking mix, milk, sugar
and margarine or butter. Divide into four
parts. Sprinkle with extra baking mix
and shape each part into a 1⁄2 inch circle.
Place on 12 inch pizza pan or foil
wrapped rack.
Bake according to guidelines until golden brown. Cool. Split each shortcake in
half. Place fruit on bottom half of shortcake. Add top of shortcake and spoon
on whipped cream.
TM

TEMP

400˚

FAN SPEED TIME
6-8
LOW
MIN.

Assemble pie: Spread cooked and cooled
pudding in bottom of pie crust. Top
with strawberries. Carefully pour glaze
over strawberries. Thoroughly chill pie.
Guidelines at a Glance

PREHEAT

TEMP

400˚

FAN SPEED TIME
5-6
LOW
MIN.

RACK USE

YIELD
6-8

Individual Baked Alaskas
4 sponge cake cups
6 tablespoons strawberries, raspberries

Guidelines at a Glance
PREHEAT

Prepare glaze: Thaw and crush strawberries in saucepan. Stir in cornstarch and
jelly and bring to a boil. Cook and stir
until thick and clear. Strain and cool.

RACK USE

YIELD
4

or blueberries
4 scoops of very hard vanilla ice cream
3 egg white beaten into very stiff

Strawberry Pie
1 (8 or 9 inch) pie shell
1 (3 1⁄8 oz) pkg. vanilla pudding and pie
filling, cooked according to package
directions using 1 3⁄4 cup milk
2 cups fresh strawberries, cut in half

meringue

Fill sponge cakes with berries and top
with ice cream. Spread with meringue,
except for bottom of cups, leaving no air
spaces. Bake according to guidelines
until meringue is lightly browned. Serve
immediately.

Strawberry glaze
Glaze

Guidelines at a Glance

1 (10 oz) pkg. frozen sliced strawberries

PREHEAT

TEMP

YES

400˚

1 tablespoon cornstarch
1

⁄4 cup strawberry jelly

FAN SPEED TIME
2-3
LOW
MIN.

RACK USE

YIELD
4-6

Cooking Guide for baked goods
ITEM

QTY.

PRE-HEAT

TEMP/SPEED

TIME

RACK USE

CONTAINER/
HELPFUL HINTS

Croutons (sliced bread
cut into cubes)

2-3 slices

200˚ Low

8-10 Min.

8 X 8 “ pan
stir after 5 min.

Drop Biscuits from mix

6-8

400 ˚ LOW

6-8 Min.

8 X 8 “ pan

Graham Cracker Crust

1 (8 or 9”)

375˚ Low

4-5 Min.

Pie plate

4-6

375˚ Low

8-10 Min.

brush w/ melted
margarine

12 oz.

375˚ Low

10-13 Min.

Pkg. container*

1 (27 oz.)

375˚ Low

14-17 Min.

Pkg. container*

375˚ Low

4-6 Min.

1 (8 or 9”)

400˚ Low

5-6 Min.

4-6

1. 400˚ Low
2. 400˚ Low

9-11 Min.
2-3 Min.

Frozen:
Cheese Blintzes
Escalloped Apples
Fully Baked Pie
Muffins
Pie Crust
(deep dish or regular)
Puff Pastry Shells

Pkg. container*
prick w/ fork
8 X 8 “ pan
remove centers
after step 1

Refrigerated:
Biscuits

5
10

NO
NO

400˚ Low
400˚ Low

4-6 Min.
6-8 Min.

Cinnamon Rolls

5-8

375˚ Low

6-8 Min.

Spread w/ icing

Cookie Dough

10-12 cookies

375˚ Low

5-8 Min.

Pizza Pan or
foil-wrapped rack

375˚ Low

5-8 Min.

Soft Bread Sticks

Unless otherwise specified, when two
racks are shown in a recipe, food should
be contained or sandwiched between the
top and bottom racks.

* Many packaged food items come in
a cooking container, this container is
perfectly safe to use in the Jet-Stream
Oven.™

Quick Combos
Perhaps one of the most exciting features of the Jet-Stream Oven™ is it’s ability to
prepare an entire meal, at one time in one container! It is possible, for example, to
cook chicken, potatoes, and bread together without flavor mixing! When finished,
instead of cleaning 3 containers, you simply disassemble the unit, remove the
powerhead and place your Jet-Stream Oven in the dishwasher.
There are innumerable combinations of Quick Combos meals left only unto the
imagination. We’ve assembled some ideas from the recipes and foods in this book
to get your creative juices going. Experiment with your favorite foods using the
times and temperatures listed for similar items in this manual as a guide.

Burritos

Peanut Crusted Fish Strips
with Dilled Carrots

6 (10 inch) flour tortillas
1 small onion, chopped

1 lb. fish, cut into 1” wide strips

1 tablespoon cooking oil

1 (15-16 oz.) can refried beans

⁄4 cup fresh bread crumbs
⁄3 cup unsalted peanuts, finely chopped

1 ⁄2 cup cheddar cheese, shredded

2 egg whites, well beaten

Bottled salsa

1 tablespoon oil

Canned Mexican cheese sauce, sour

Salt and pepper to taste

cream or quacamole (optional)

Step 1. Wrap stack of tortillas tightly in
foil, place directly on rack and heat
according to guidelines until tortillas are
soft and flexible.
In saucepan, sauté onion in oil until tender but not brown. Stir in refried beans;
cook until heated through. Spoon 1⁄3 cup
bean mixture onto each tortilla.
Top with 1⁄4 cup cheese and a heaping
tablespoon of salsa. Fold one edge over
filling, then fold two sides envelope
fashion and then fold last side. Secure
with toothpicks. Place seam side up on
rack.

Combine egg whites and oil in a flat
dish. Combine crumbs, peanuts, salt
and pepper in second dish. Dip fish
strips in egg mixture and then coat with
crumb mixture. Place on top rack and
cook according to guidelines.
2 cups grated carrots, about 1⁄2 lb.
1-2 tablespoons melted margarine
1 teaspoon dill weed

Combine ingredients and divide
between two sheets of foil. Twist and
seal foil into pouches and flatten to
about 1”. Place on bottom rack and bake
according to guidelines.

Step 2. Bake according to guidelines
until nicely browned. Serve with heated
cheese sauce, sour cream or guacamole.

Step 1. Place carrot pouches on bottom
rack and bake according to guidelines.

Guidelines at a Glance

PREHEAT

TEMP

1. NO

375˚

2. NO

375˚

FAN SPEED TIME
4-5
LOW
MIN.
12-15
LOW
MIN.

Step 2. Add fish strips to top rack and
cook according to guidelines.

RACK USE

YIELD

PREHEAT

TEMP

1. YES

400˚

2. NO

400˚

FAN SPEED TIME
5
HIGH
MIN.
5-6
LOW
MIN.

RACK USE

YIELD

Baked Tuna Croquettes
with Hashbrown Patties

Country Style Sausage
with Sweet Potato Balls

1 (7 oz.) can tuna, drained
1 (3⁄4-1 lb) beef smoked sausage

1 egg

ring, fully cooked

⁄2 cup bread crumbs

3 medium sweet potatoes, peeled cooked

2 tablespoons milk

and mashed or 1 (18 oz) can vacuum

1 tablespoon onion, grated

packed sweet potatoes, mashed

1 teaspoon lemon juice
1

⁄3 cup brown sugar

Salt and pepper to taste

3 tablespoons margarine or butter,
4 frozen hashbrown potato

melted

patties

⁄2 teaspoon cinnamon or nutmeg

Margarine or butter

Pecan or walnut halves

4-8 brown and serve rolls

Combine all ingredients, mix well.
Divide evenly into 4 well-greased
custard cups. Place cups on rack and
add 4 frozen hashbrown potato patties,
spread with margarine or butter.
Step 1. Bake according to guidelines
until well browned.
Step 2. Place rolls around edge of top
rack. Add to bottom rack and continue
cooking according to guidelines until
rolls are browned.
Guidelines at a Glance

Cut sausage into 4 pieces and cut each
piece in half lengthwise. Mix together
sweet potatoes, brown sugar, margarine
or butter and spice. Shape into 8 balls.
Place in a greased 8 or 9 inch aluminum
pie plate. Press 3 nut halves into top of
each sweet potato ball. Place pie plate in
center of rack. Surround with sausage
pieces.
Step 1. Cook according to guidelines
until lightly browned and heated
through.

PREHEAT

TEMP

1. NO

400˚

2. NO

400˚

FAN SPEED TIME
13-16
LOW
MIN.
2-3
LOW
MIN.

RACK USE

YIELD

Step 2. Place rolls around edge of top
rack. Place top rack over bottom rack
and continue cooking according to
guidelines until potatoes and rolls are
lightGuidelines at a Glance

PREHEAT

TEMP

1. NO

375˚

2. NO

375˚

FAN SPEED TIME
10-13
LOW
MIN.
2-3
LOW
MIN.

RACK USE

ly browned and heated through.

YIELD

italian Sausage dinner

Broiled Chicken, Zucchini
and biscuits

4 (4 oz) Italian sausages, pierce skins
2 (5 oz) refrigerated, marinated,

4 vegetable kabobs (see page 37)

Step 1. Place sausages directly on rack.
Cook according to guidelines.

boneless chicken breasts
2 (3-4 oz) zucchini, each sliced
in thirds lengthwise

Step 2. Add vegetable kabobs to rack
and continue cooking according to
guidelines until sausages are browned.
TM

TEMP

1. YES

400˚

2. NO

400˚

FAN SPEED TIME
5-6
LOW
MIN.
5-6
HIGH
MIN.

melted or olive oil
Garlic salt
2 tablespoons grated Parmesan or

Guidelines at a Glance
PREHEAT

2 tablespoons margarine or butter,

RACK USE

YIELD

Romano cheese
1 (can of 5) refrigerated biscuits

Step 1. Arrange chicken and zucchini
slices around edge of rack. Brush
zucchini with margarine, butter or oil
and sprinkle with garlic salt and grated
cheese. Cook according to guidelines.

Chicken with vegetables
and Crescent Rolls
2 (3 3⁄4 oz.) frozen chicken fillets
1 (8-10 oz.) frozen vegetable pouch
1 (pkg. of 4) refrigerated crescent rolls

Step 1. Pierce vegetable pouch on top.
Place chicken and vegetable pouch on
rack. Cook according to guidelines.
Step 2. Add rolls and continue cooking
according to guidelines until rolls are
nicely browned.

Step 2. Add biscuits to center of rack
and continue cooking according to
guidelines until zucchini is tender and
biscuits are browned.
Guidelines at a Glance

PREHEAT

TEMP

1. NO

400˚

2. NO

400˚

FAN SPEED TIME
5
HIGH
MIN.
8-10
LOW
MIN.

RACK USE

YIELD

Guidelines at a Glance

PREHEAT

TEMP

1. YES

375˚

2. NO

375˚

FAN SPEED TIME
9-10
HIGH
MIN.
2-3
LOW
MIN.

RACK USE

YIELD

Baked Pork Chops with
Spiced Apples

Egg Breakfast
6-8 slices bacon or frozen microwave

4 Pork Chops

sausage patties or links

1 bag Shake n’ bake

4 eggs in shell

4 Granny Smith apples

4 frozen muffins or 1 (can of 5)

Cinnamon & sugar

refrigerated cinnamon rolls

Shake pork chop in coating mix.
Place chops on rack with the wide side
toward the outer edge of rack.

Step 1. Place foods on rack. Cook
according to guidelines. Remove meat
and muffins or rolls.

Cut apples in half and remove core
using a melon baller. Sprinkle apples
with cinnamon mixture. Place apples
on rack with pork chops and bake
according to guidelines.

Step 2. Continue cooking eggs
according to guidelines for hard
cooked eggs (or 1-2 minutes for
medium cooked eggs).
Guidelines at a Glance

Guidelines at a Glance

PREHEAT

TEMP

YIELD

1. YES

375˚

2. NO

375˚

PREHEAT

TEMP

YES

400˚

FAN SPEED TIME
10
HIGH
MIN.

RACK USE

FAN SPEED TIME
7-8
LOW
MIN.
2-3
LOW
MIN.

RACK USE

YIELD

Smoked Pork Chops,
Potatoes Au Gratin and
Biscuits
2 (6-8 oz.) smoked pork chops
1 (111⁄2 oz.) pkg. frozen potatoes au gratin
1 (can of 5) refrigerated biscuits

Step 1. Place pkg. of potatoes on rack.
Cook according to guidelines; stir.

Do you have a favorite recipe
you’d like to share?
Enter it on our web site at
www.nesco.com

Step 2. Add pork chops and biscuits to
rack and continue cooking according to
guidelines until potatoes are done and
biscuits are browned.
Guidelines at a Glance

PREHEAT

TEMP

1. NO

375˚

2. NO

375˚

FAN SPEED TIME
12
LOW
MIN.
5-7
LOW
MIN.

RACK USE

YIELD

Brush salmon steaks with melted margarine and sprinkle with dill weed.
Prepare peppers according to recipe.
Place salmon and peppers on rack.

Lamb Chop Special
2 (8 oz.) shoulder lamb chops
Italian salad dressing
4 (1 1⁄2 - 2 inch diameter) new potatoes

Step 1. Cook according to guidelines.

Cooking oil

Step 2. Shape bread sticks into knots
and place around edge of rack. Continue
cooking according to guidelines until
bread sticks are browned.

1 (8 oz.) can pear halves, drained
Mint jelly
2-4 brown and serve rolls

Step 1. Brush all sides of chops with
Italian salad dressing; brush potatoes
with cooking oil and place both chops
and potatoes directly on rack. Cook
according to guidelines.

Guidelines at a Glance

PREHEAT

TEMP

1.YES

375˚

2. NO

375˚

FAN SPEED TIME
7-10
LOW
MIN.
5-7
LOW
MIN.

RACK USE

YIELD

Breakfast Kabobs
Step 2. Place a teaspoon of mint jelly in
center of each pear half; add to bottom
rack. Put rolls around edge of top rack
and place top rack over bottom rack and
continue cooking according to guidelines until rolls are lightly browned.

1 (71/2 oz.) can of 10 refrigerated
biscuits, cut into quarters
8 (1 oz. ) sausage links, cut into thirds
2 med. apples, each cut into 12 pieces
3 tablespoons margarine or butter,
melted

Guidelines at a Glance

PREHEAT

TEMP

1. NO

400˚

2. NO

400˚

FAN SPEED TIME
12-16
LOW
MIN.
3-4
LOW
MIN.

RACK USE

YIELD

2 tablespoons margarine or butter,
melted

/3 cup sugar combined with
1

/2 teaspoon cinnamon

Broiled Salmon Steaks with
Stuffed Peppers
1 (6-8 oz.) salmon steaks

12-6 inch bamboo skewers

Thread biscuits, sausages and apples
onto skewers. Brush skewers with
margarine and roll in cinnamon-sugar.
Place on rack and broil according to
guidelines until biscuits are browned
and apples are tender.

Guidelines at a Glance

2 stuffed peppers (1⁄2 of recipe on

PREHEAT

TEMP

YES

400˚

⁄2 teaspoon dill weed

page 39)

FAN SPEED TIME
5-6
HIGH
MIN.

RACK USE

YIELD
4

1 (can of 5) refrigerated bread sticks
61

Waffles or French Toast
Wieners in Wraps

Appetizers/Snacks
Barbequed Shrimp
Cream Cheese Wontons
Crostini with Mozzarella
Egg Rolls
Frozen Appetizers
Grilled Cheese Tomato Rounds
Hot Shrimp Appetizers
Italian Artichoke Dip
Marinated Chicken Wings
Mini Franks
Mini Mexican Meatballs
Olive Cheese Snacks
Oriental Kabobs
Pizza Snacks
Rumaki
Salami Pinwheels
Spicy Chicken Drumettes
Spicy Pepper Snacks
Spinach Stuffed Mushrooms

19
20
24
20
36
23
22
22
23
19
19
25
20
22
24
23
19
25
25

Cooking Guide for Convenience Foods
Boneless Marinated Chicken Breasts
Battered Shrimp
Breaded Cheese Nuggets or Sticks
Breaded Chicken Patties
Breaded Fish Fillets
Buttered Fish Fillets
Chicken Fillets
French Bread Pizza
Fried Chicken
Frozen Egg Rolls
Microwave Sausage Patties/Links
Mini Quiches
Pizza
Pocket Sandwiches
Pot Pie
Sandwich Croissants
62

17
17
17
17
17
17
17
17
17
17
17
17
17
17
17
17

17
17

Entrees
Barbecued Baby Back Ribs
Barbecued Chicken
Beef and Pineapple Kabobs
Broiled Salmon
Chicken Cordon Bleu
Chinese Chicken Stir-fry
Cornmeal Battered Fish
Crab Cakes
Crispy Chicken Strips
Duckling L’Orange
Deluxe Breaded Fish
English Pastry
Honey-Mustard Chicken Legs
Italian Beef Stir-fry
Lemon Pepper Chicken
Mini Meatloaves
Mustard Rosemary Chicken
Oriental Beef Strips
Pork and Red Chili Stir-fry
Roasted Turkey Breast
Sausage Broccoli Roll-ups
Stromboli
Stuffed Cornish Game Hens
Stuffed Cheeseburgers
Shrimp Kabobs
Wienerschnitzel

32
32
36
27
30
28
34
30
31
28
34
34
31
33
35
34
30
35
29
31
27
33
27
35
35
33

Cooking Guide for Meats
Bacon
Chicken, Whole
(w/ 1 Expander Ring)
Chicken Breast w/ bone
Chicken Breast, Boneless
Cornish Game Hens

37
37
37
37
37

Eggs (in the shell)
Fish Fillets in Coating Mix
Ground Beef Patties
Ground Turkey Patties
Ham Steak
Italian Sausage or Bratwurst
Pork Chops in Coating Mix
Salmon Steaks
Steak, T-Bone or Porterhouse
Turkey (w/ 2 Expander Rings)

37
37
37
37
37
37
37
37
37
37

Vegetables
Breaded Cauliflower
Broiled Tomato Halves
Dilled Zucchini
Grilled Sweet Potatoes
Italian Eggplant
Italian Stuffed Tomatoes
Jet-Stream Potatoes
Orange Asparagus
Stuffed Acorn Squash
Stuffed Baked Potatoes
Stuffed Peppers
Stuffed Zucchini
Vegetable Kabobs

42
42
39
39
42
41
39
41
43
39
43
43
41

Cooking Guide for Vegetables
Acorn Squash (cut in half)
Baked Potatoes
Frozen Baked Beans
Frozen Breaded Vegetables
Frozen Corn Soufflé
Frozen French Fries
Frozen Hashbrown Patties
Frozen Onion Rings
Frozen Potatoes au Gratin
Frozen Spinach Soufflé

Frozen Vegetable Lasagna
Frozen Vegetable Pouch
Zucchini (cut in half)

40
40
40

Baked Goods
Almond Coissants
Almond Cookies
Apple Struedel
Baked Apples
Baked Apples w/ Orange Stuffing
Baked Pineapple Slices
Caramel Ring
Chocolate Chip Cookies
Cream Puffs
Easy Jet-Stream Oven Bread
Fruit Shortcake
Fruit Tarts
Individual Baked Alaskas
Lemon Crisps
Lemon Filled Oatmeal Bars
Nut Crunches
Peanut Butter Merigues
Pecan Sandies
Pineapple Mini Muffins
Strawberry Pie

45
45
53
49
49
53
50
46
53
47
54
50
54
48
47
48
51
45
50
54

Cooking Guide for Baked Goods
40
40
40
40
40
40
40
40
40
40

Croutons
(sliced bread cut into cubes)
Drop Biscuits from Mix
Graham Cracker Crust
Frozen Cheese Blintzes
Frozen Escalloped Apples
Frozen Fully Baked Pie
Frozen Muffins
Frozen Pie Crust
(deep dish or regular)

55
55
55
55
55
55
55
55
63

Frozen Puffed Pastry Shells
Refrigerated Biscuits
Refrigerated Cinnamon Rolls
Refrigerated Cookie Dough
Refrigerated Soft Bread Sticks

55
55
55
55
55

Quick Combos
Baked Pork Chops w/ Spiced Apples
Baked Tuna Croquettes
w/ Hashbrown Patties
Breakfast Kabobs
Broiled Chicken, Zucchini
& Biscuits
Broiled Salmon Steaks
w/ Stuffed Peppers
Burritos
Chicken w/ Vegetables &
Crescent Rolls
Country Style Sausage
w/ Sweet Potato Balls
Egg Breakfast
Italian Sausage Dinner
Lamb Chop Special
Peanut Crusted Fish Strips
w/ Dilled Carrots
Smoked Pork Chops,
Potatoes Au Gratin & Biscuits

60
58
61
59
61
57
59
58
60
59
61
57
60

Jet-Stream Oven
Recipes & Instructions

1-800-288-4545
www.nesco.com
300-03501

™

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Page Count                      : 66

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