West Bend L5758 用户手册

11 

 

Loaf, rye cocktail bread 

 Sauerkraut, 

drained 

  

Sliced dried corned beef, shredded 

  

Thousand Island dressing 

  

Shredded Swiss cheese 

Spread one side of each slice of rye bread with approximately 1 tbs. of Thousand 
Island dressing.  Top each slice with the desired amount of dried corned beef, 
sauerkraut, and Swiss cheese.  Place the Rueben’s onto the baking tray and place in 
the oven.  Close the cover.  Turn the oven on, select the “SNACK” function and use 
both oven elements.  Set the timer for 6 minutes and press “COOK” to confirm the 
settings and begin the cooking process. 

 

 

1 cup 

Softened butter 

¾ cup 

Granulated sugar 

¾ cup 

Packed brown sugar 

1 tsp. 

Vanilla extract 

2 Large 

Eggs 

2¼ cups 

All-purpose flour 

1 tsp. 

Baking soda 

1 tsp. 

Salt 

2 cups 

Semi-sweet chocolate chips 

1 cup 

Chopped walnuts 

Cream the butter, granulated sugar, brown sugar, and vanilla extract in a large 
mixing bowl until all ingredients are creamy.  Add one egg at a time, beating well 
after each addition.  Gradually beat in flour, baking soda, and salt.  Stir in chocolate 
chips and nuts.  Remove the baking tray from the oven, close the cover, turn the 
oven on, select the “BAKE” function, set the timer for 3 minutes and press “COOK” to 
preheat the oven.   Drop the cookie dough by a rounded teaspoon onto the un-
greased baking tray.  Open the cover and place the baking tray back into the oven.  
Turn the oven on, select the “BAKE” function, and set the timer for 7 to 8 minutes 
and press “COOK” to confirm the settings and begin the cooking process.  Cool on a 
baking tray for 2 minutes.