Fagor Fagdor halogen tabletop oven 670040380 사용자 설명서

A delicious and slightly sweet vegetable medley that goes well with white meat or 
can be even served on it’s own as a light dinner

½ small butternut squash
1 red bell pepper
1 sweet potato, peeled
1-2 Yukon Gold potatoes, peeled
½ red onion
1 tablespoon fresh thyme
2 tablespoons fresh rosemary
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste

Cube the squash, sweet potato and Yukon Gold potatoes into 1 inch cubes.  
Coarsely chop the bell pepper (seeded) and the onion. Chop the thyme and the 
rosemary. Use a large bowl to combine oil, vinegar, thyme, rosemary, salt and 
pepper. Add vegetables to the bowl and toss gently.  Place the vegetables in a 
shallow baking dish, or directly on the frying pan and place on the low rack. Roast 
for 25 minutes at 400ºF, stirring the vegetables gently every 8-10 minutes. 

This deliciously sweet dish can be a side to meats, the breakfast pizza or even a 
dessert. The sugar can also be replaced by Splenda® if desired.

2 20-oz. pineapple, canned, crushed, in juice, drained
1 cup sugar or Splenda®
2 tablespoons cornstarch
¼ cup water
2 eggs
1 tablespoon vanilla
1 tablespoon butter
1 teaspoon cinnamon, ground

Spray a 1 ½ qt. casserole dish with cooking spray. In bowl, whisk together the 
sugar, cornstarch, water, eggs, and vanilla till blended. Add pineapple. Pour into 
dish. Top with divided butter and sprinkle top with cinnamon.

Bake on low rack at 375ºF for 38 minutes.

Halogen Oven Manual_Revn Nov10.indd   Sec2:29

Halogen Oven Manual_Revn Nov10.indd   Sec2:29

11/17/10   7:45 PM

11/17/10   7:45 PM