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Idiomas disponibles
Idiomas disponibles
en-us_main.book.book Page 53 Friday, April 26, 2024 11:05 AM
Amount
Menu
Cookware
5~20 oz
Asparagus
1/2 Sheet
Pan
15~30 oz
Broccoli
1/2 Sheet
Pan
15~30 oz
Cauliflower
1/2 Sheet
Pan
15~30 oz
Brussels
1/2 Sheet
Sprouts
Pan
15~30 oz
Beets, Diced
1/2 Sheet
Pan
Vegetables
Food Temp.
Remark
Rack Position
Refrigerated
3
Refrigerated
3
Refrigerated
3
Refrigerated
3
Refrigerated
3
Instructions
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Trim the heartier, woody ends of the
asparagus and discard.
2) Brush or lightly spray with oil.
3) Add salt and pepper to taste.
4) Place the asparagus on the half sheet
pan.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Cut the broccoli into bite-size florets.
2) Brush or lightly spray with oil.
3) Add salt and pepper to taste.
4) Place the broccoli on the half sheet pan.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Cut the cauliflower into bite-size florets.
2) Brush or lightly spray with oil.
3) Add salt and pepper to taste.
4) Place the cauliflower on the half sheet
pan.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Cut brussels sprouts in half, or in
quarters if they are large.
2) Brush or lightly spray with oil.
3) Add salt and pepper to taste.
4) Place the brussels sprouts on the half
sheet pan.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Peel and cut beets into 1/2~3/4 in.
cubes
2) Brush or lightly spray with oil.
3) Add salt and pepper to taste.
4) Place the diced beets on the half sheet
pan.
OPERATION
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