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Helpful Hints
Choosing Bakeware for Countertop
Oven Use
• The broil pan included with the oven is
suitable for items such as cookies, rolls,
biscuits, nachos and pork chops.
• A variety of standard baking dishes, such
as a 9-inch (22.9 cm) round or square
cake pan, a 6-cup (1.5 liters) muffin pan,
small baking sheets, and 1- and 2-quart
(0.95-ml and 1.9-liters) round, square
and rectangular casserole dishes, may be
used. The oven door must
close completely.
• Choose bakeware made of metal,
oven-safe glass or ceramic.
• Use lowest Wave-Rack TM oven rack
position when using deep, oven-safe
glass or ceramic containers and allow at
least 1-inch (2.5 cm) air space between
the top of the container and the upper
cooking elements.
• Do not use glass lids. If a cover is
desired, use a loosely fitted sheet of
aluminum foil.
• Many convenience foods are packaged
in nonmetallic containers suitable for
use in microwave ovens. Check package
directions to determine if the container
is suitable for use in a regular oven.
Asian Chicken Drummettes
1 piece (l-in. [2. 5 cm]
long) peeled
gingerroot, cut into
quarters
2 cloves garlic
cup (60 ml) orange
marmalade
cup (60 ml) soy sauce
2 tablespoons (30 ml)
white wine
1 teaspoon (5 ml) dark
sesame oil
2 green onions, cut
into l-inch (2.5 cm)
pieces
2 pounds (905 g)
chicken wing
drummettes*
In food processor, position multipurpose blade in work
bowl. With processor running, add gingerroot and
garlic through feed tube. Process until chopped, 8 to
10 seconds. Add marmalade, soy sauce, wine, oil, and
onions. Process to blend and chop onions, about
10 seconds.
Remove to shallow pan or large, resealable food
storage plastic bag. Add chicken; coat with marinade.
Cover or seal. Refrigerate 8 hours or overnight, turning
occasionally.
Place chicken and marinade in broil pan. Bake
with oven rack in up position in lower slots of oven
(Position C on page 7) at 375"F (191"C) for 13 to
18 minutes, or until internal temperature of chicken
is 180_F (82_C), turning once.
Broil 5 to 8 minutes, or until brown. Serve warm.
Yield: 6 to 8 servings (about 3 drummettes
per serving).
*If drummettes are unavailable, use 2_ pounds (1.1 g)
whole chicken wings. Remove and discard wing tips.
Separate remaining 2 sections of each wing at joint using a
sharp knife.
Per Serving: About 260 cal, 18 g pro, 10 g carb,
15 g total fat, 4 g sat fat, 65 mg chol, 690 mg sod.
12
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