Convection Roaster Oven Jetstream

User Manual: Convection Roaster Oven

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JJeett--SSttrreeaamm OOvveenn™

Recipes & Instructions

JJeett--SSttrreeaamm OOvveenn™

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.

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.

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.

Executive Editor

Curt Drumm

Editor/Creative Director

Sheree Weston

Home Economist

Altanette Autry

Cover/Appetizer

Photo Courtesy of

Anchor Food Products, Inc.

1-800-288-4545

www.nesco.com

$9.95 Value

Nesco American Harvest Corporation

1700 Monroe St.

Two Rivers, WI 54241

1-800-288-4545

www.nesco.com

300-03501

reproduction in whole or part.

Limited One Year Warranty

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.

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

vary from state to state.

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.

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, 1-800-

288-4545, 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

your warranty and Service Satisfaction

Introduction 1

Warranty and Service 2

Important Safeguards 4

Important Operating Instructions 5-7

Parts Diagram & Glossary of Terms 8

Helpful Hints 9-10

Before you Begin 11

Use and Care 12-13

Let’s Get Started 14-15

Appetizers and Snacks 16-25

Cooking Guide for Convenience Foods 17

Tips for Preparing Convenience Foods 21

Entrees 24-36

Cooking Guide for Meats 37

Vegetables 38-43

Cooking Guide for Vegetables 40

Baked Goods 44-55

Cooking Guide for Baked Goods 55

Quick Combos 56-61

Index 62-63

Table of Contents

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 out-

doors.

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 recommend-

ed 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 polar-

ized 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 Instructions-

A 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.

IMPORTANT SAFEGUARDS/ READ ALL INSTRUCTIONS

SAVE THESE 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 cook-

ing. The oven will automatically

shut off when the time is up. The

display will show a “d” for count-

ing 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 microproces-

sor is programmed to continuously monitor line volt-

age and temperature. If the oven stops and displays

“Err” followed by a number, reset the time and tem-

perature, 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 cen-

ter to have it checked.

Important operating instructions

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).

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.

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.

Model JS-1500

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.



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.

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.

Parts Diagram and Glossary of Terms

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.

• A 12 inch pizza pan with a hole in

the center works very well for cook-

ing baked products. Call Customer

Satisfaction for details (800-288-

4545).

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.

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 1⁄3to 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

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

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)

• Snap hinge pin assembly (#11) over

handle and leg of base (#13) as shown.

Then, insert the handle of the base into

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

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 instruc-

tions 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

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 war-

ranty 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 cur-

rent 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

1⁄2cup 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 1⁄2tsp.

dish washing liquid into liner pan, add

1⁄2cup 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 thor-

oughly to remove all cleaning residue,

and dry.

The Fan Assembly

The fan assembly requires little

maintenance because there is seldom

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 sur-

face. “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

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 1⁄4the 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

and range top is also suitable for the

Jet-Stream Oven (microwave cookware

should not be used unless the manufac-

turer 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 acces-

sory expander rings you can even roast a

12lb. turkey in 1 and 3⁄4hours 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!

1.Preheat - YES or NO depending on

the recipe. If yes, preheat at 400˚ HIGH

for 2 minutes, then adjust to recipe tem-

perature.

2.Temp - refers to the temperature set-

ting. Turn the temperature dial until the

arrow on the top corresponds to the

desired temperature.

3.Fan Speed - indicates fan speed set-

ting, which is either HIGH or LOW.

4.Time in min. - the time is always

given in minutes.

5.Rack use - refers to the position of the

racks for preparing each recipe.

bottom rack- upper posi-

tion

bottom rack- lower position

The top/hold down rack is adjustable to

3 levels.

Level 1 Level 1

Level 2 Level 2

Level 3 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 con-

junction with the bottom rack and never

alone.

6.Yield - number of servings or individ-

ual 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 pre-

heat box. The numbers correspond to

the steps referenced in the body of the

recipe. Follow the instructions for each

step

according to the chart.

n/a

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.

1. 2. 3. 4. 5. 6.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4-6

400˚

350˚

HIGH

LOW

TIME YIELD

5-6

MIN.

20-25

MIN.



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.

Appetizers / Snacks

Unless specified, when two racks are

shown, food should be sandwiched

between the top and bottom racks.

Arrange small items in circle around

edge of rack.

Cooking Guide for Convenience Foods

ITEM QTY. PRE-HEAT TEMP/SPEED TIME RACK USE HELPFUL HINTS

Boneless Marinated 2 (5 oz.ea.) YES 400˚ HIGH 6-8 MIN. Wipe off excess

Chicken breasts Marinade

Wieners in Wraps 5 (1-2 oz.ea.) NO 375˚ HIGH 5-6 MIN.

FROZEN

Battered shrimp 12-16 oz.pkg YES 400˚ HIGH 5-7MIN.

Breaded Cheese

Nuggets or sticks 10 1⁄2oz.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 (2-21⁄2oz.ea.) YES 400˚ LOW 6-8 MIN.

Buttered Fish Fillets 4 (2-3 oz.ea.) NO 375˚ LOW 10-12 MIN.

Chicken Fillets 4 (33⁄4oz.ea) YES 400˚ HIGH 7-10 MIN.

Egg Rolls 7 1⁄4 oz.pkg. YES 400˚ LOW 4-5 MIN.

French Bread Pizza 121⁄2oz.pkg. NO 375˚ LOW 8-10 MIN.

Fried Chicken 4 pcs. NO 375˚ High 10-12 MIN. Place smaller

8 pcs. NO 375˚ High 12-14 MIN. pieces in cntr.

Pocket Sandwiches 2 NO 375˚ LOW 6-8 MIN.

Microwave Sausage 4 NO 400˚ LOW 3-4 MIN. Pierce links

Patties or links 8 NO 400˚ LOW 4-5 MIN. with fork.

Mini Quiches 8 1⁄2 oz. pkg. YES 375˚HIGH 4-5 MIN.

Pizza 1 (9 or 10”) YES pkg. temp 1⁄2 - 2⁄3Light

LOW conv.time 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.) NO 350˚ LOW 10-12 MIN.

Waffles or French toast 4 squares NO 400˚ LOW 3-4 MIN.

The Party Tray

Mini Mexican Meatballs

1 pound lean ground beef

1 (11⁄4oz.) package taco seasoning mix

Bottled salsa or picante sauce

Thoroughly blend seasoning mix into

ground meat. Shape into meatballs about

11⁄4to 11⁄2inch in diameter and place

directly on rack. Bake according to

guidelines until well browned. Serve

with salsa.

Mini franks

1 pound package cocktail franks

2 refrigerated pie crusts

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.

Spicy Chicken Drumettes

20 chicken drummettes

3 tablespoons soy sauce

2 tablespoons hot pepper sauce (increase

amount for spicier drummettes)

Dip

2⁄3cup light sour cream

2 tablespoons minced green onion

3⁄4teaspoons 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 1/2the chicken drummettes

on each rack and cook according to

guidelines until done.

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 accord-

ing to guidelines until shrimp are pink.

PREHEAT FAN SPEED RACK USETEMP

YES 20-24400˚LOW TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 48400˚HIGH TIME YIELD

Guidelines at a GlanceTM

6-7

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 20400˚HIGH TIME YIELD

Guidelines at a GlanceTM

8-10

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 8400˚LOW TIME YIELD

Guidelines at a GlanceTM

4-5

MIN.



Cream Cheese Wontons

12 wonton wrappers

3 oz.package cream cheese

oil

Cut cream cheese into 12 blocks, place

one block in center of each wonton

wrapper. Moisten edge of wonton wrap-

per, 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.

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

1⁄3cup 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.

Egg Rolls

3 cups shredded cabbage

1 cup minced celery

1 cup bean sprouts

1/2cup shredded carrots

1/2lb.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

3 tablespoon oil

1/4teaspoon Oriental hot oil

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.

PREHEAT FAN SPEED RACK USETEMP

YES 12400˚HIGH TIME YIELD

Guidelines at a GlanceTM

3-4

MIN.



PREHEAT FAN SPEED RACK USETEMP

YES 12400˚HIGH TIME YIELD

Guidelines at a GlanceTM

4-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 12350˚HIGH TIME YIELD

Guidelines at a GlanceTM

8-10

MIN.

• 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 1⁄2the 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 1⁄2the

conventional time.

• When heating frozen pot pies, first cut

2-3 slits in top crust.

Tips for preparing convenience foods

Oriental Kabobs & Egg Rolls

Pizza Snacks

18 melba toast rounds

3 oz.(1⁄2of a 6 oz.can) tomato paste

1-2 teaspoons Italian seasoning

18 pepperoni slices

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.

Hot shrimp appetizers

4 slices bread,crusts removed and

cut into quarters

Margarine or butter

1 (41/4oz.) can broken shrimp,rinsed

and drained

1/3cup mayonnaise or whipped dressing

1 tablespoon pickle relish

2 teaspoons onion,finely minced

1/2teaspoon lemon juice

Paprika

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.

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.

Italian Artichoke Dip

1 (9 oz.) pkg.frozen artichoke hearts,

thawed

1 cup no-fat sour cream

3 tablespoons grated Parmesan cheese

2 tablespoons dry onion soup mix

1/4teaspoon black pepper

Paprika

Vegetable sticks

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.

PREHEAT FAN SPEED RACK USETEMP

YES 18400˚HIGH TIME YIELD

Guidelines at a GlanceTM

2-3

MIN.

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 16

400˚

HIGH

LOW

TIME YIELD

Guidelines at a GlanceTM

2-3

MIN.

3-4

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 2.5 Cups350˚HIGH TIME YIELD

Guidelines at a GlanceTM

12-14

MIN.



Grilled Cheese &Tomato

Rounds

Thin 12 inch loaf French bread (approx.3”

wide) cut into 1”slices

12 tomato slices (2 tomatoes)

1⁄2pound medium cheddar cheese,

sliced thin

Italian seasonings

Salt and pepper to taste

Toast bread in oven according to guide-

lines. 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.

Repeat for remaining 6 rounds.

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

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.

Marinated Chicken Wings

2 pounds of chicken wings,tips removed

Marinade

1⁄4cup lemon juice

1⁄4cup olive oil

1 teaspoon lemon pepper

1⁄2teaspoon garlic powder

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.

PREHEAT FAN SPEED RACK USETEMP

NO 36400˚HIGH TIME YIELD

8-10

MIN.

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 12

400˚

LOW

TIME YIELD

1-2

MIN.

3-4

MIN.

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO

400˚

OFF

HIGH

OFF

TIME YIELD

1⁄2

MIN.

3. NO 400˚LOW

8-10

MIN.

NONE

Guidelines at a GlanceTM

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

1/4teaspoon balsamic or red wine vinegar

1/8teaspoon salt

1/8teaspoon pepper

12 slices French bread,1/2inch 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 guide-

lines until crisp. Serve immediately.

Rumaki

10 slices bacon,cut in half

10 water chestnuts,cut in half

5 chicken livers,cut in quarters or

pineapple pieces

1/4cup 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.

PREHEAT FAN SPEED RACK USETEMP

YES 20400˚HIGH TIME YIELD

Guidelines at a GlanceTM

9-12

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 12400˚HIGH TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.

Crostini with Mozzarella

Olive Cheese Snacks

1 (5 oz.) jar bacon cheese spread

3 tablespoons margarine or butter,

softened

Dash of worcestershire sauce

2⁄3cup all-purpose flour

36 small stuffed green olives

1⁄4teaspoon baking powder

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.

Spinach Stuffed Mushrooms

6 oz.frozen spinach soufflé (half of a

12 oz.package)

1⁄4cup dried bread crumbs

1⁄2cup shredded cheddar or

Swiss cheese

1⁄4teaspoon garlic salt

1⁄8teaspoon 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

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.

Bake according to guidelines until lightly

browned on top.

SPICY PEPPER Snacks

1 (3 oz.) pkg.cream cheese

1⁄2cup shredded low fat cheddar cheese

2 tablespoons chopped green chilies

2 tablespoons chopped ripe olives

1 teaspoon minced onion

5 drops hot pepper sauce

8 oz.can refrigerated crescent dinner rolls

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.

PREHEAT FAN SPEED RACK USETEMP

YES 10-12400˚LOW TIME YIELD

Guidelines at a GlanceTM

4-5

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 40375˚LOW TIME YIELD

Guidelines at a GlanceTM

6-8

MIN.



PREHEAT FAN SPEED RACK USETEMP

YES 36400˚LOW TIME YIELD

Guidelines at a GlanceTM

6-8

MIN.

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

1⁄3cup margarine or butter,melted

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.

Step 1. Cook according to guidelines.

Step 2. Turn fan speed down according

to guidelines and continue cooking until

tender.

Note: For 2 hens, reduce second cook-

ing time by 5-6 minutes. For 4 hens

increase second cooking time by 3-4

minutes.

Broiled Salmon

Marinade

1 teaspoon dried thyme leaves

1⁄4teaspoon garlic powder

2 tablespoons lime juice

1⁄2teaspoon salt

1⁄4teaspoon 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

non-stick coating. Place salmon steaks

on rack with the thickest part toward

the edge of rack. Grill according to

guidelines.

Sausage & Broccoli Roll-ups

1 pound frozen bread dough,thawed

1 pound sausage,cooked drained and

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).

PREHEAT FAN SPEED RACK USETEMP

NO 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

10-12

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO

400˚

OFF

HIGH

OFF

TIME YIELD

1⁄2

MIN.

3. NO 400˚LOW

8-10

MIN.

NONE

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 3

375˚

HIGH

LOW

TIME YIELD

MIN.

12-15

MIN.

Duckling L’Orange

1 (5 lb.) duckling

1/2small onion

1/2small apple

1 teaspoon dried rosemary

Salt and pepper to taste

Sauce

1/2cup orange juice

1/3cup packed brown sugar

2 teaspoons grated orange peel

Dash salt

1 tablespoon orange juice

2 teaspoons cornstarch

Step 1. Assemble Jet-Stream Oven with

one Expander Ring. Place onion and

apple in duck cavity; sprinkle in rose-

mary, 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 guide-

lines. Prepare sauce by blending together

1/2cup 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.

Chinese Chicken Stir-Fry

3⁄4lb.boneless,skinless chicken breasts

1 large red bell pepper

1 medium onion

1⁄2lb.pea pods,tips and strings removed

1 cup bean sprouts

1 tablespoon oil

1⁄4cup sweet and sour sauce or glaze

Step 1. Cut chicken and pepper into 1/4

inch strips; cut onion into 1/4inch 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 cook-

ing until chicken is done and vegetables

are tender crisp. Serve over rice with

additional sauce, if desired.



Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

400˚

HIGH

TIME YIELD

MIN.

3-4

MIN.

NONE

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

350˚

HIGH

LOW

TIME YIELD

MIN.

30-40

MIN.

Pork & Red Chili Stir-Fry

3⁄4lb.lean boneless pork loin,

cut into 1/4inch slices

3⁄4lb.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

11⁄2teaspoons fresh chopped chili

peppers OR 1⁄2teaspoon 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.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

6-7

MIN.

NONE

Pork & Red Chili Stir Fry

Crab Cakes

12 oz.fresh cooked crab meat or

2 (6 oz.) cans,well drained

1 egg,beaten

1⁄4cup low-fat mayonnaise

1 teaspoon Worcestershire sauce

1⁄2teaspoon prepared mustard

1⁄4teaspoon pepper

1 cup soft bread crumbs

Cracker crumbs or dried bread crumbs

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.

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

Cooking or olive oil

Dried bread crumbs

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

directly on rack. Cook according to

guidelines until done.

Mustard Rosemary Chicken

4 chicken breast halves

6 tablespoons olive oil

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 accord-

ing to guidelines and continue cooking

until done.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

9-10

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4350˚LOW TIME YIELD

Guidelines at a GlanceTM

8-10

MIN.



Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

400˚

350˚

HIGH

LOW

TIME YIELD

MIN.

12-15

MIN.

Honey-mustard

Chicken Legs

7-9 (2 pounds) chicken legs

1⁄4cup margarine or butter

1⁄4cup honey

2 tablespoons prepared mustard

2 tablespoons fresh lemon juice

1⁄4cup sesame seeds

Melt margarine or butter in saucepan.

Stir in honey, mustard and lemon juice;

mix well. Pour over chicken legs in 2-

quart 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.

Step 2. Turn temperature down

according to guidelines and continue

cooking until done.

Roasted Turkey Breast

1 (11⁄2-2 pound) turkey breast half

1⁄4cup 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

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.

Crispy Chicken Strips

1 pound boneless chicken breasts,cut

into 1⁄2 to 3⁄4inch wide strips

1 egg,beaten

3 tablespoons margarine or butter,

melted

1 teaspoon worcestershire sauce

(optional)

Salt and pepper to taste

Cracker crumbs

Sweet and sour sauce,chili or

other sauce (optional)

Mix together egg, margarine and worces-

tershire 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.



PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

5-8

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

400˚

375˚

HIGH

LOW

TIME YIELD

MIN.

8-10

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4-6

400˚

350˚

HIGH

LOW

TIME YIELD

5-6

MIN.

20-25

MIN.

Barbecued baby back ribs

3 lbs. pork baby back ribs

1 cup barbecue sauce

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.

Barbecued CHICKEN

1 (3 lb) chicken,quartered

1⁄4 teaspoon each salt & pepper

3⁄4cup barbecue sauce

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.

PREHEAT FAN SPEED RACK USETEMP

NO 5400˚LOW/HIGH TIME YIELD

Guidelines at a GlanceTM

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH/LOW TIME YIELD

Guidelines at a GlanceTM

25-27

MIN.

Chicken & Barbecued Baby Back Ribs

WIENERSCHNITZEL

3⁄4lb.boneless veal slices

1⁄3cup 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.

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.

Stromboli

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

1 small onion,sliced

1⁄2small red bell pepper,sliced

1⁄2small 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” rec-

tangle. Sauté vegetables in olive oil over

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.

Italian beef stir-fry

3⁄4 lb.beef sirloin steak,cut into

1⁄8inch thick slices

3 small zucchini, thinly sliced

(about 2 cups)

1 tablespoon olive oil

2 cloves garlic,minced

1⁄2 teaspoon black pepper

1 cup cherry tomato halves

1⁄4 cup reduced-calorie Italian

salad dressing

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.

PREHEAT FAN SPEED RACK USETEMP

NO 5400˚LOW/HIGH TIME YIELD

Guidelines at a GlanceTM

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH/LOW TIME YIELD

Guidelines at a GlanceTM

25-27

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH/LOW TIME YIELD

Guidelines at a GlanceTM

25-27

MIN.

Deluxe Breaded Fish

3-4 (4 oz.) white fish fillets

1⁄4cup mayonnaise or salad dressing

1⁄2cup cracker crumbs

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.

Cornmeal Battered Fish

3-4 (4 oz.) walleye or

other white fish fillets

1 egg

3 tablespoons margarine or

butter,melted

Cornmeal

Salt and pepper to taste

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.

English Pastry

2 refrigerated pie crusts

24 ounce can of beef stew,or your

homemade favorite

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.

Mini Meatloaves

1 pound ground beef

1 egg,slightly beaten

1⁄4cup onion,chopped

1⁄4cup soft bread crumbs

1⁄4cup 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.

PREHEAT FAN SPEED RACK USETEMP

YES 3-4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 3-4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

4-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 6400˚HIGH TIME YIELD

Guidelines at a GlanceTM

10-12

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

12-14

MIN.

Stuffed Cheeseburgers

1 pound ground beef

1 small onion,minced

4 thin slices cheese

Salt and pepper to taste

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.

Shrimp Kabobs

16-20 large shrimp,peeled

12 each small fresh mushrooms,cherry

tomatoes,pineapple chunks,green

pepper squares

1⁄4cup bottled sweet and sour sauce

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.

Oriental Beef Strips

3/4pound thinly sliced beef,sirloin tip

or round steak

Marinade

1/3cup soy sauce

2 tablespoons sugar

1 tablespoon cooking oil

1 large clove garlic,minced

1 1⁄2teaspoon curry powder

1⁄2teaspoon 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 accord-

ing to guidelines until done.

Lemon pepper chicken

4 boneless,skinless,chicken breast halves

1 egg,beaten

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.

PREHEAT FAN SPEED RACK USETEMP

YES 3-4400˚LOW TIME YIELD

Guidelines at a GlanceTM

2-4

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

4-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

4-5

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

12-15

MIN.

Beef and Pineapple Kabobs

1 lb. boneless beef top sirloin steak,

cut 1 inch thick

1 small onion,finely chopped

1⁄2cup teriyaki sauce

16 1 x 1 inch chunks fresh pineapple

1 8 oz.can whole water chestnuts,

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

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.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

MIN.



Beef and Pineapple Kabobs

Unless otherwise specified when two

racks are shown in a recipe, food should

be contained or “sandwiched” between

the top and bottom racks.

After roasting whole poultry, let stand a

few minutes before carving.

Cooking Guide For meats

ITEM QTY. PRE-HEAT TEMP/SPEED TIME RACK USE HELPFUL HINTS

Bacon 6 slices YES 400˚Low 5-6 Min. Use Caution

Steam builds up

Chicken,Whole 1 (3-5 lbs.) YES 1. 400˚ High 12-14 Min. Turn over 1⁄2

(w/ one expander ring) 2. 400˚ Low way through

Chicken Breast 2 halves YES 1. 400˚ High 5-6 Min. Opt.: brush w/

with bone (1-1 1⁄4 lbs.) 2. 350˚ Low 10-12 Min. melted marg.

Boneless Chicken 4 YES 1.400˚ High 6 Min. Opt.: brush w/

Breasts NO 2.350˚ Low 12-15 Min. melted marg.

Cornish Game Hen 1 (18 oz.) YES 1. 375˚ High 8 Min. Opt.: brush w/

2.375˚ Low 7-8 Min. melted marg.

Eggs (in the shell) 4 NO 375˚ Low 7-8 Min. Soft

8-9 Min. Med

9-10 Min. Hard

Fish Fillets in Coating Mix 3-4 (4 oz.ea.) YES 400˚ High 6-8 Min.

Ground Beef Patties 2-4 (1⁄4 lb.ea.) YES 400˚ Low 5-7 Min. Rare

(Hamburgers) 6-8 Min. Med

7-9 Min. Well

Ground Turkey Patties 4-5 (1⁄4lb.ea.) YES 400˚ Low 7-10 Min.

Ham Steak 3⁄4-1 lb.(1⁄2“ thick) YES 400˚ Low 5-6 Min. Slash edges in

2-3 places

Italian Sausage or 3-4 (3⁄4-1 lb.) YES 400˚High 10-12 Min. Pierce with fork

Bratwurst

Pork Chops in Coating Mix 2-4 (1⁄2”thick) YES 400˚Low 12-15 Min.

Salmon Steaks 2 (3⁄4-1lb.) YES 1. 400˚ Low 5 Min. Opt.:Brush w/

2. 350˚ Low 7-9 Min. melted marg.

Steak-T-bone 1⁄2-1lb.(1⁄2”thick) YES 400˚ Low 4-6 Min.

or Porterhouse 1⁄2-1lb.(3⁄4”thick) 7-10 Min.

1⁄2-1lb.(1”thick) 8-12 Min.

Turkey 1 (12 lbs.) YES 350˚ Low 1Hr.+ 45Min. Brush w/

(w/ two expander rings) marg.or oil

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 tradi-

tionally 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

4 (6 oz.) baking potatoes

1⁄4 cup margarine or butter,melted

1⁄4cup grated Parmesan cheese

Salt and pepper to taste

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.

Bake according to guidelines until

golden brown and tender.

Grilled Sweet Potatoes

2-3 (1-11⁄2pounds) medium sweet

potatoes

1⁄4cup margarine,melted or cooking oil

Peel potatoes and cut into 1⁄2inch diago-

nal 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.

Dilled Zucchini

2-4 medium zucchini,cut in half

lengthwise

1⁄4cup margarine,melted or olive oil

Dill weed

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.

Stuffed Baked Potatoes

2 large baking potatoes,baked and cut in

half (see vegetable chart page 36)

1⁄3-1⁄2cup milk

2-3 tablespoons margarine or butter

Salt and pepper to taste

1 cup cheddar cheese,grated

Cut potatoes and scoop out insides leav-

ing a 1⁄4inch 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 1⁄4cup grated cheese. Pile

remaining mashed potatoes on top. Place

stuffed potatoes directly on rack.

Bake according to guidelines until lightly

browned.



PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

15-18

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 3-4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

10-12

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 2-4

400˚HIGH TIME YIELD

Guidelines at a GlanceTM

7-11

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4375˚LOW TIME YIELD

Guidelines at a GlanceTM

4-6

MIN.

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.™

Cooking Guide for vegetables

ITEM QTY. PRE-HEAT TEMP/SPEED TIME RACK USE CONTAINER/

HELPFUL HINTS

Acorn Squash 1 (1 1⁄4 lb.) YES 375˚ Low 15-20 Min. Flat casserole

(cut in half) cut side down

Baked Potatoes 3 (6oz.) NO 400 ˚ High 40-45 Min. Pierce w/ fork

rub w/ oil

Zucchini 3-4 med. YES 400˚ Low 9-12 Min. Coat w/ marg.

(cut in half)

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 Soufflé12 oz. YES 375˚ Low 15-20 Min. Pkg.container*

French Fries single layer YES 400˚ Low 12-15 Min. Pizza Pan/

top rack

Hashbrown Patties 4 YES 400˚ High 12-14 Min. brush w/ oil

Onion Rings 9-10 oz. YES 400˚ High 10-12 Min.

Potatoes au Gratin 111⁄2oz. YES 375˚ Low 14-16 Min. Pkg.container*

Spinach Soufflé12 oz. YES 375˚ Low 15-20 Min. Pkg.container*

Vegetable Lasagna 10 1⁄2 oz. YES 375˚ Low 25-30 Min. Pkg.container*

21 oz. YES 375˚ Low 35-40 Min. Pkg.container*

Vegetable Pouch 8-10 oz. YES 400˚ High 9-10 Min. Pierce once

vegetable kabobs

12 each small fresh mushrooms,cherry

tomatoes,green pepper squares,onion

squares

1⁄4 cup margarine or butter,melted and

mixed with 1⁄2teaspoon dill weed or 1⁄4

cup bottled sweet and sour sauce

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.

Orange Asparagus

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.

Italian stuffed tomatoes

2 large tomatoes,halved

1 cup cooked rice

1⁄4cup grated Romano or mozzarella

cheese

1 tablespoon melted margarine or butter

1⁄2teaspoon parsley flakes

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.

Do you have a favorite recipe

you’d like to share?

Enter it on our web site at

www.nesco.com

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

3-5

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

4-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

8-9

MIN.



Broiled Tomato Halves

2 medium tomatoes,cut in half crosswise

3 tablespoons margarine or butter,

melted

1 tablespoon Parmesan cheese

1⁄3cup cracker crumbs

1⁄2teaspoon dried basil

Garlic salt and pepper to taste

Mix together margarine or butter,

Parmesan, cracker crumbs and season-

ings; spoon onto tomato halves and

place halves directly on rack.

Broil according to guidelines until heated

thoroughly

Breaded Cauliflower

5 cups of cauliflower florets

about 1⁄2”pieces

1⁄3cup melted margarine or butter

1⁄2cup cracker meal

3 tablespoons Parmesan cheese

1⁄8-1⁄4teaspoon 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.

Italian Eggplant

1 medium eggplant,peeled and cut

into 1⁄2inch thick slices

2 tablespoons margarine or butter,

melted

2-3 tablespoons milk

1 egg

Salt and pepper to taste

Dried bread crumbs

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.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

6-8

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

8-10

MIN.



Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

400˚

HIGH

LOW

TIME YIELD

8-10

MIN.

2-3

MIN.

Stuffed Zucchini

2 large zucchini

2 slices bread

3 tablespoons margarine,melted

3 tablespoons grated Parmesan cheese

Salt and pepper to taste

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.

Bake according to guidelines until

tender.

Stuffed Acorn Squash

1 (1 - 11⁄4pound) 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

1⁄2teaspoon dried basil

Salt and pepper to taste

Step 1. Place squash halves in flat casse-

role, cut side down. Cook according to

guidelines or until barely tender when

pierced with fork. Remove from oven.

Step 2. Mix together remaining

ingredients and fill cavities of squash.

Place in baking dish with filled side up.

Continue cooking according to guide-

lines until filling is done.

Stuffed Peppers

2 large green peppers,cut in half

lengthwise and remove seeds

2 cups rice,cooked

2⁄3cup cheese,grated

1⁄4cup onion,minced

2 teaspoons chopped chives or

pimento (optional)

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.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

7-12

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4375˚LOW TIME YIELD

Guidelines at a GlanceTM

10-12

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 2

375˚

HIGH

LOW

TIME YIELD

15-20

MIN.

12-15

MIN.

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.

Almond Croissants

1 sheet frozen puff pastry,thawed

(from 171/4oz.pkg.)

2 tablespoons sugar

2 tablespoons water

1/4cup ground almonds

1/2teaspoon almond extract

1 egg yolk,beaten

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 rec-

tangle 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.

Pecan Sandies

1 1⁄3cup all-purpose flour

2⁄3cup pecans,finely chopped

1⁄2 cup margarine or butter,softened

1⁄4cup confectioners sugar

2 teaspoons ice water

3⁄4teaspoon vanilla

Confectioners sugar for coating cookies

Combine all ingredients except confec-

tioners sugar for coating. Shape dough

into 1 inch balls. Place 12 on ungreased

pizza pan or foil wrapped rack; flatten to

1⁄4inch thickness.

Bake according to guidelines until

lightly browned. Let cool 3-4 minutes

before removing from pan; coat with

confectioners sugar. Bake second batch.

Almond Cookies

1⁄2cup slivered,blanched almonds

1 cup all-purpose flour,sifted

1⁄2cup margarine or butter

1⁄2 cup sugar

1⁄2teaspoon almond extract

24 whole blanched almonds

Finely chop slivered almonds and mix

with flour in a bowl.

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 1⁄2inch

thickness. Press an almond into center

of each cookie.

Bake according to guidelines until lightly

browned. Let cool 2-3 minutes before

removing from pan. Bake second batch.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

10-12

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 24350˚LOW TIME YIELD

Guidelines at a GlanceTM

7-9

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 24375˚LOW TIME YIELD

Guidelines at a GlanceTM

6-8

MIN.

Chocolate Chip Cookies

21/4cups all-purpose flour

1 teaspoon baking soda

1 cup margarine or butter,softened

3/4cup firmly packed brown sugar

1/4cup sugar

31/2oz.pkg.vanilla instant pudding

pie filling mix

1 teaspoon vanilla

2 eggs

12 oz.pkg.chocolate chips

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.

PREHEAT FAN SPEED RACK USETEMP

NO 6 doz.375˚LOW TIME YIELD

Guidelines at a GlanceTM

3-5

MIN.

Chocolate Chip Cookies

Easy Jet-Stream Oven Bread

2 1⁄2teaspoons fast-acting yeast

room temperature

1⁄4cup warm water (110˚F)

11⁄2cups warm milk (110˚F)

1⁄2cup warm water (110˚F)

4 tablespoons sugar

2 tablespoons cooking oil

1 tablespoon salt

5 3⁄4-6 1⁄2cups bread flour

(not all-purpose flour)*

Dissolve yeast in 1⁄4cup warm water.

Combine mixture with milk, 1⁄2cup

water, sugar, oil and salt. Add 3 cups

flour and beat well; add enough addi-

tional 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 1⁄2x 4 1⁄2x 2 1⁄2inch

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.

Lemon Filled Oatmeal Bars

Crust

3⁄4cup quick cooking oats

3⁄4cup whole wheat flour

1⁄3 cup brown sugar

1⁄8teaspoon salt

1⁄2cup margarine or butter

Filling

1(8 oz.) package cream cheese

1⁄3cup 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 GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 2

OFF

350˚

OFF

LOW

TIME YIELD

15-20

MIN.

10-14

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 9-12

375˚

LOW

TIME YIELD

4-6

MIN.

7-9

MIN.

Lemon Crisps

1⁄2 cup shortening

1⁄2 cup sugar

1 egg

1 tablespoon milk

1 teaspoon lemon extract

1 teaspoon vinegar

1 3⁄4cup all-purpose flour

3⁄4teaspoon baking soda

1⁄8teaspoon 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 11⁄2inch 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.

Nut Crunches

3⁄4cup brown sugar

1⁄2cup margarine or butter

1 egg

1 teaspoon vanilla

1 3⁄4 cup all-purpose flour

1⁄2teaspoon baking soda

1⁄8teaspoon salt

1⁄3cup finely chopped pecans or walnuts

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 11⁄2inch 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.

Bake according to guidelines until

lightly browned. Let cool slightly before

removing from pan. Bake second batch.

PREHEAT FAN SPEED RACK USETEMP

NO 24400˚LOW TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 24375˚LOW TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.



Do you have a favorite recipe you’d like to share?

Enter it on our web site at www.nesco.com

Baked Apples

4 Granny Smith or other baking apples

4 tablespoons brown sugar

4 teaspoons margarine or butter

Cinnamon

1⁄2cup 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

1/4cup orange marmalade

1/4cup chopped almonds

2 tablespoons orange juice

4 teaspoons margarine or butter,softened

1/8 teaspoon cinnamon

1/8 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.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

13-15

MIN. Baked Apples with Orange Stuffing

Caramel Ring

1 pkg.Wixon caramel roll mix

1 yeast packet

3/4 cup warm water

1 tablespoon sugar

1 tablespoon cinnamon

Sauce

1 pkg.sauce mix

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.

Place caramel ring in Jet-Stream Oven

and bake according to guidelines.

Fruit tarts

10 oz.(pkg of 6) frozen puff pastry

shells,thawed

21 oz.can prepared pie filling,any flavor

Roll each puff pastry shell to about a 5”

circle. Top each with 1⁄3cup pie filling.

Bake 3 at a time according to guidelines,

until golden brown. Repeat with

remaining 3 pastries. Sprinkle with

confectioners sugar and serve.

Pineapple Mini Muffins

9 oz.pkg.cake mix,yellow or white

1⁄2cup drained crushed pineapple

1 egg

Beat together all ingredients. Fill greased

mini muffin pans 3⁄4full. Bake according

to guidelines one pan at a time.

PREHEAT FAN SPEED RACK USETEMP

YES 16400˚HIGH TIME YIELD

Guidelines at a GlanceTM

12-15

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 24350˚LOW TIME YIELD

Guidelines at a GlanceTM

7-9

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 6375˚LOW TIME YIELD

Guidelines at a GlanceTM

10-12

MIN.

Peanut Butter Meringues

1 egg white

1⁄2cup of crunchy peanut butter

1⁄3 cup sugar

1⁄4 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

removing from rack.

Note: Meringues will puff as they bake

and then fall a little.

PREHEAT FAN SPEED RACK USETEMP

NO 18300˚LOW TIME YIELD

Guidelines at a GlanceTM

11-12

MIN.



Carmel Ring

52 Baked Pineapple Slices

Baked Pineapple Slices

4 pineapple slices

4 teaspoons red currant or raspberry jam

3 egg whites

1/4teaspoon lemon juice

1/4cup sugar

2 tablespoons flaked coconut

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.

Cream Puffs

1 cup water

1/2cup oil

1/4teaspoon 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

chilled pudding or stuff with chicken or

tuna salad for a luncheon entree.

Apple Struedel

2 cups peeled and chopped apples

(about 2 medium)

1/3cup raisins

1/4cup chopped walnuts

1/4cup sugar

1/2teaspoon cinnamon

4 sheets phyllo dough

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.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

7-8

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 6325˚HIGH TIME YIELD

Guidelines at a GlanceTM

25-30

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 14-18

400˚

LOW

HIGH

TIME YIELD

MIN.

10-12

MIN.

Fruit shortcake

1 1⁄4cup buttermilk baking mix

1⁄4cup 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 1⁄2inch circle.

Place on 12 inch pizza pan or foil

wrapped rack.

Bake according to guidelines until gold-

en brown. Cool. Split each shortcake in

half. Place fruit on bottom half of short-

cake. Add top of shortcake and spoon

on whipped cream.

Strawberry Pie

1 (8 or 9 inch) pie shell

1 (3 1⁄8oz) pkg.vanilla pudding and pie

filling,cooked according to package

directions using 1 3⁄4cup milk

2 cups fresh strawberries,cut in half

Strawberry glaze

Glaze

1 (10 oz) pkg.frozen sliced strawberries

1 tablespoon cornstarch

1⁄4cup strawberry jelly

Place pie shell directly on rack and bake

according to guidelines. Prick well with

fork after after 1 minute.

Prepare glaze: Thaw and crush strawber-

ries in saucepan. Stir in cornstarch and

jelly and bring to a boil. Cook and stir

until thick and clear. Strain and cool.

Assemble pie: Spread cooked and cooled

pudding in bottom of pie crust. Top

with strawberries. Carefully pour glaze

over strawberries. Thoroughly chill pie.

Individual Baked Alaskas

4 sponge cake cups

6 tablespoons strawberries,raspberries

or blueberries

4 scoops of very hard vanilla ice cream

3 egg white beaten into very stiff

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.

PREHEAT FAN SPEED RACK USETEMP

NO 4400˚LOW TIME YIELD

Guidelines at a GlanceTM

6-8

MIN.

PREHEAT FAN SPEED RACK USETEMP

NO 6-8400˚LOW TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.

PREHEAT FAN SPEED RACK USETEMP

YES 4-6400˚LOW TIME YIELD

Guidelines at a GlanceTM

2-3

MIN.

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.™

Cooking Guide for baked goods

ITEM QTY. PRE-HEAT TEMP/SPEED TIME RACK USE CONTAINER/

HELPFUL HINTS

Croutons (sliced bread 2-3 slices NO 200˚ Low 8-10 Min. 8 X 8 “ pan

cut into cubes) stir after 5 min.

Drop Biscuits from mix 6-8 NO 400 ˚ LOW 6-8 Min. 8 X 8 “ pan

Graham Cracker Crust 1 (8 or 9”) NO 375˚ Low 4-5 Min. Pie plate

Frozen: brush w/ melted

Cheese Blintzes 4-6 NO 375˚ Low 8-10 Min. margarine

Escalloped Apples 12 oz. NO 375˚ Low 10-13 Min. Pkg.container*

Fully Baked Pie 1 (27 oz.) NO 375˚ Low 14-17 Min. Pkg.container*

Muffins 4 NO 375˚ Low 4-6 Min.

Pie Crust 1 (8 or 9”) NO 400˚ Low 5-6 Min. Pkg.container*

(deep dish or regular) prick w/ fork

Puff Pastry Shells 4-6 NO 1. 400˚ Low 9-11 Min. 8 X 8 “ pan

2. 400˚ Low 2-3 Min. remove centers

after step 1

Refrigerated:

Biscuits 5 NO 400˚ Low 4-6 Min.

10 NO 400˚ Low 6-8 Min.

Cinnamon Rolls 5-8 NO 375˚ Low 6-8 Min. Spread w/ icing

Cookie Dough 10-12 cookies NO 375˚ Low 5-8 Min. Pizza Pan or

foil-wrapped rack

Soft Bread Sticks 5 NO 375˚ Low 5-8 Min.

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

6 (10 inch) flour tortillas

1 small onion,chopped

1 tablespoon cooking oil

1 (15-16 oz.) can refried beans

1 1⁄2cup cheddar cheese,shredded

Bottled salsa

Canned Mexican cheese sauce,sour

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 ten-

der but not brown. Stir in refried beans;

cook until heated through. Spoon 1⁄3cup

bean mixture onto each tortilla.

Top with 1⁄4cup 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.

Step 2. Bake according to guidelines

until nicely browned. Serve with heated

cheese sauce, sour cream or guacamole.

Peanut Crusted Fish Strips

with Dilled Carrots

1 lb.fish,cut into 1”wide strips

3⁄4cup fresh bread crumbs

1⁄3cup unsalted peanuts,finely chopped

2 egg whites,well beaten

1 tablespoon oil

Salt and pepper to taste

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 1⁄2lb.

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 1. Place carrot pouches on bottom

rack and bake according to guidelines.

Step 2. Add fish strips to top rack and

cook according to guidelines.



Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 6

375˚

LOW

TIME YIELD

4-5

MIN.

12-15

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

400˚

HIGH

LOW

TIME YIELD

MIN.

5-6

MIN.

Baked Tuna Croquettes

with Hashbrown Patties

1 (7 oz.) can tuna,drained

1 egg

1⁄2cup bread crumbs

2 tablespoons milk

1 tablespoon onion,grated

1 teaspoon lemon juice

Salt and pepper to taste

4 frozen hashbrown potato

patties

Margarine or butter

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.

Country Style Sausage

with Sweet Potato Balls

1 (3⁄4-1 lb) beef smoked sausage

ring,fully cooked

3 medium sweet potatoes,peeled cooked

and mashed or 1 (18 oz) can vacuum

packed sweet potatoes,mashed

1⁄3cup brown sugar

3 tablespoons margarine or butter,

melted

1⁄2teaspoon cinnamon or nutmeg

Pecan or walnut halves

4-8 brown and serve rolls

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.

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

light-

ly browned and heated through.



Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 4

400˚

LOW

TIME YIELD

13-16

MIN.

2-3

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 4

375˚

LOW

TIME YIELD

10-13

MIN.

2-3

MIN.

italian Sausage dinner

4 (4 oz) Italian sausages,pierce skins

4 vegetable kabobs (see page 37)

Step 1. Place sausages directly on rack.

Cook according to guidelines.

Step 2. Add vegetable kabobs to rack

and continue cooking according to

guidelines until sausages are browned.

Chicken with vegetables

and Crescent Rolls

2 (3 3⁄4oz.) 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.

Broiled Chicken, Zucchini

and biscuits

2 (5 oz) refrigerated,marinated,

boneless chicken breasts

2 (3-4 oz) zucchini,each sliced

in thirds lengthwise

2 tablespoons margarine or butter,

melted or olive oil

Garlic salt

2 tablespoons grated Parmesan or

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.

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 GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 2

375˚

HIGH

LOW

TIME YIELD

9-10

MIN.

2-3

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 2

400˚

HIGH

LOW

TIME YIELD

MIN.

8-10

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

400˚

LOW

HIGH

TIME YIELD

5-6

MIN.

5-6

MIN.

Baked Pork Chops with

Spiced Apples

4 Pork Chops

1 bag Shake n’bake

4 Granny Smith apples

Cinnamon & sugar

Shake pork chop in coating mix.

Place chops on rack with the wide side

toward the outer edge of rack.

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.

Smoked Pork Chops,

Potatoes Au Gratin and

Biscuits

2 (6-8 oz.) smoked pork chops

1 (111⁄2oz.) pkg.frozen potatoes au gratin

1 (can of 5) refrigerated biscuits

Step 1. Place pkg. of potatoes on rack.

Cook according to guidelines; stir.

Step 2. Add pork chops and biscuits to

rack and continue cooking according to

guidelines until potatoes are done and

biscuits are browned.

Egg Breakfast

6-8 slices bacon or frozen microwave

sausage patties or links

4 eggs in shell

4 frozen muffins or 1 (can of 5)

refrigerated cinnamon rolls

Step 1. Place foods on rack. Cook

according to guidelines. Remove meat

and muffins or rolls.

Step 2. Continue cooking eggs

according to guidelines for hard

cooked eggs (or 1-2 minutes for

medium cooked eggs).

Do you have a favorite recipe

you’d like to share?

Enter it on our web site at

www.nesco.com



PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 2

375˚

LOW

TIME YIELD

MIN.

5-7

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. YES

2. NO 4

375˚

LOW

TIME YIELD

7-8

MIN.

2-3

MIN.

Lamb Chop Special

2 (8 oz.) shoulder lamb chops

Italian salad dressing

4 (1 1⁄2 - 2 inch diameter) new potatoes

Cooking oil

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.

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 guide-

lines until rolls are lightly browned.

Broiled Salmon Steaks with

Stuffed Peppers

1 (6-8 oz.) salmon steaks

2 tablespoons margarine or butter,

melted

1⁄2teaspoon dill weed

2 stuffed peppers (1⁄2 of recipe on

page 39)

1 (can of 5) refrigerated bread sticks

Brush salmon steaks with melted mar-

garine and sprinkle with dill weed.

Prepare peppers according to recipe.

Place salmon and peppers on rack.

Step 1. Cook according to guidelines.

Step 2. Shape bread sticks into knots

and place around edge of rack. Continue

cooking according to guidelines until

bread sticks are browned.

Breakfast Kabobs

1 (71/2oz.) 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

1/3cup sugar combined with

1/2teaspoon cinnamon

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.

PREHEAT FAN SPEED RACK USETEMP

YES 4400˚HIGH TIME YIELD

Guidelines at a GlanceTM

5-6

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1. NO

2. NO 2

400˚

LOW

TIME YIELD

12-16

MIN.

3-4

MIN.

Guidelines at a GlanceTM

PREHEAT FAN SPEED RACK USETEMP

1.YES

2. NO 2

375˚

LOW

TIME YIELD

7-10

MIN.

5-7

MIN.

Appetizers/Snacks

Barbequed Shrimp 19

Cream Cheese Wontons 20

Crostini with Mozzarella 24

Egg Rolls 20

Frozen Appetizers 36

Grilled Cheese Tomato Rounds 23

Hot Shrimp Appetizers 22

Italian Artichoke Dip 22

Marinated Chicken Wings 23

Mini Franks 19

Mini Mexican Meatballs 19

Olive Cheese Snacks 25

Oriental Kabobs 20

Pizza Snacks 22

Rumaki 24

Salami Pinwheels 23

Spicy Chicken Drumettes 19

Spicy Pepper Snacks 25

Spinach Stuffed Mushrooms 25

Cooking Guide for Convenience Foods

Boneless Marinated Chicken Breasts 17

Battered Shrimp 17

Breaded Cheese Nuggets or Sticks 17

Breaded Chicken Patties 17

Breaded Fish Fillets 17

Buttered Fish Fillets 17

Chicken Fillets 17

French Bread Pizza 17

Fried Chicken 17

Frozen Egg Rolls 17

Microwave Sausage Patties/Links 17

Mini Quiches 17

Pizza 17

Pocket Sandwiches 17

Pot Pie 17

Sandwich Croissants 17

Waffles or French Toast 17

Wieners in Wraps 17

Entrees

Barbecued Baby Back Ribs 32

Barbecued Chicken 32

Beef and Pineapple Kabobs 36

Broiled Salmon 27

Chicken Cordon Bleu 30

Chinese Chicken Stir-fry 28

Cornmeal Battered Fish 34

Crab Cakes 30

Crispy Chicken Strips 31

Duckling L’Orange 28

Deluxe Breaded Fish 34

English Pastry 34

Honey-Mustard Chicken Legs 31

Italian Beef Stir-fry 33

Lemon Pepper Chicken 35

Mini Meatloaves 34

Mustard Rosemary Chicken 30

Oriental Beef Strips 35

Pork and Red Chili Stir-fry 29

Roasted Turkey Breast 31

Sausage Broccoli Roll-ups 27

Stromboli 33

Stuffed Cornish Game Hens 27

Stuffed Cheeseburgers 35

Shrimp Kabobs 35

Wienerschnitzel 33

Cooking Guide for Meats

Bacon 37

Chicken, Whole

(w/ 1 Expander Ring) 37

Chicken Breast w/ bone 37

Chicken Breast, Boneless 37

Cornish Game Hens 37

Eggs (in the shell) 37

Fish Fillets in Coating Mix 37

Ground Beef Patties 37

Ground Turkey Patties 37

Ham Steak 37

Italian Sausage or Bratwurst 37

Pork Chops in Coating Mix 37

Salmon Steaks 37

Steak, T-Bone or Porterhouse 37

Turkey (w/ 2 Expander Rings) 37

Vegetables

Breaded Cauliflower 42

Broiled Tomato Halves 42

Dilled Zucchini 39

Grilled Sweet Potatoes 39

Italian Eggplant 42

Italian Stuffed Tomatoes 41

Jet-Stream Potatoes 39

Orange Asparagus 41

Stuffed Acorn Squash 43

Stuffed Baked Potatoes 39

Stuffed Peppers 43

Stuffed Zucchini 43

Vegetable Kabobs 41

Cooking Guide for Vegetables

Acorn Squash (cut in half) 40

Baked Potatoes 40

Frozen Baked Beans 40

Frozen Breaded Vegetables 40

Frozen Corn Soufflé40

Frozen French Fries 40

Frozen Hashbrown Patties 40

Frozen Onion Rings 40

Frozen Potatoes au Gratin 40

Frozen Spinach Soufflé40

Frozen Vegetable Lasagna 40

Frozen Vegetable Pouch 40

Zucchini (cut in half) 40

Baked Goods

Almond Coissants 45

Almond Cookies 45

Apple Struedel 53

Baked Apples 49

Baked Apples w/ Orange Stuffing 49

Baked Pineapple Slices 53

Caramel Ring 50

Chocolate Chip Cookies 46

Cream Puffs 53

Easy Jet-Stream Oven Bread 47

Fruit Shortcake 54

Fruit Tarts 50

Individual Baked Alaskas 54

Lemon Crisps 48

Lemon Filled Oatmeal Bars 47

Nut Crunches 48

Peanut Butter Merigues 51

Pecan Sandies 45

Pineapple Mini Muffins 50

Strawberry Pie 54

Cooking Guide for Baked Goods

Croutons

(sliced bread cut into cubes) 55

Drop Biscuits from Mix 55

Graham Cracker Crust 55

Frozen Cheese Blintzes 55

Frozen Escalloped Apples 55

Frozen Fully Baked Pie 55

Frozen Muffins 55

Frozen Pie Crust

(deep dish or regular) 55

Frozen Puffed Pastry Shells 55

Refrigerated Biscuits 55

Refrigerated Cinnamon Rolls 55

Refrigerated Cookie Dough 55

Refrigerated Soft Bread Sticks 55

Quick Combos

Baked Pork Chops w/ Spiced Apples

Baked Tuna Croquettes

w/ Hashbrown Patties 58

Breakfast Kabobs 61

Broiled Chicken, Zucchini

& Biscuits 59

Broiled Salmon Steaks

w/ Stuffed Peppers 61

Burritos 57

Chicken w/ Vegetables &

Crescent Rolls 59

Country Style Sausage

w/ Sweet Potato Balls 58

Egg Breakfast 60

Italian Sausage Dinner 59

Lamb Chop Special 61

Peanut Crusted Fish Strips

w/ Dilled Carrots 57

Smoked Pork Chops,

Potatoes Au Gratin & Biscuits 60

Jet-Stream Oven™

Recipes & Instructions

1-800-288-4545

www.nesco.com

300-03501

Convection Roaster Oven Jetstream

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