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en-us_main.book.book Page 54 Friday, April 26, 2024 11:05 AM
54 OPERATION
Amount
Menu
Cookware
15~30 oz
Sweet
Potatoes,
1/2 Sheet
Diced
Pan
1~4 EA (8 oz
Sweet
each)
Potato,
Directly On
Whole
Rack
15~30 oz
Cherry
1/2 Sheet
Tomatoes
Pan
1 sheet
(8~12 oz
each)
Corn on the
Cob
1/2 Sheet
Pan
10~20 oz
Green Beans
1/2 Sheet
Pan
Vegetables
Food Temp.
Remark
Rack Position
Room
3
Room
3
Refrigerated
3
Refrigerated
When oven
beeps,
turn food
over.
3
Refrigerated
3
Instructions
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Peel and cut sweet potatoes 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 sweet potatoes on the
half sheet pan.
1) Wash and prick the skin all over the
sweet potatoes.
2) Place the sweet potatoes directly on the
rack.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Wash the cherry tomatoes.
2) Remove stems, if present.
3) Brush or lightly spray with oil.
4) Add salt and pepper to taste.
5) Place the cherry tomatoes on the half
sheet pan.
Ingredients
Kosher salt, ground black pepper, to taste, 1/2
tbsp. of oil per (1/2) piece
Instructions
1) Remove husks and silk from corn cobs
and cut cobs in half.
2) Brush or lightly spray with oil.
3) Add salt and pepper to taste.
4) Place the corn on a half sheet pan.
5) When the oven beeps, turn the food
over.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
1) Wash the green beans.
2) Brush or lightly spray with oil.
3) Add salt and pepper to taste.
4) Place the green beans on a half sheet
pan.
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