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Presto 06852 16-Inch Electric Skillet with Glass Cover

Jumbo size. Big 16-inch cooking surface with high side-walls for extra cooking and serving capacity. Roasts, fries, grills, stews, bakes, makes casseroles and more. Fully immersible with heat control removed for easy cleaning. Tempered glass cover lets you see what is inside. Great for use as a buffet server when entertaining. Heavy cast aluminum.

Product Features

  • Deluxe nonstick surface, inside and out, for stick-free cooking and easy cleaning
  • Doubles as a handy buffet server when entertaining
  • Saves energy more efficient than using a range burner or oven
  • Fully immersible and dishwasher safe with the heat control removed
  • Product Built to North American Electrical Standards


Cuisinart TOB-40 Custom Classic Toaster Oven Broiler

The Cuisinart TOB-40 Compact Toaster Oven Broiler

TOB-40 Toaster Oven Broiler Small Size, Big Performance

Cuisinart’s TOB-40 toaster oven broiler is large enough and smart enough to present a full range of menu options. Toast four bagel halves, bake an 11-inch pizza, or broil two big open-faced sandwiches. Always Even Shade Control monitors the temperature and adjusts the timing to consistently toast to the shade selected every time. A convenient auto slide-out rack provides hands-free loading and easy removal of cooked foods. When the cooking is done, its easy to clean with its reflective nonstick coating on the oven’s interior that wipes clean in seconds, which enhances heat efficiency and ensures even toasting.

Control Panel

Easy to Use Controls

Function Dial

Select your desired cooking method from the Toast, Bagel, Bake or Broil options.

Temperature Dial

Select your desired temperature for the Bake or Broil functions.

Toast Shade Dial

Set the desired toast shade for the Toast and Bagel functions, be it light, medium or dark. You can also choose the always On feature so that the oven will continue to cook until you turn it off manually.

Toasting Start/Stop Button

Push the Start/Stop button to start the Toast or Bagel function. Push the same button to stop toasting mid-cycle and to shut off the oven.

Oven On Indicator

The indicator light will remain lit whenever the oven is in use.

Features and Benefits

Slide-Out Crumb Tray

The crumb tray comes slides out from the bottom of the toaster oven broiler for easy cleaning.

The Cuisinart TOB-100 Cooking Rack Oven rack

Oven Rack

Oven rack slides out automatically when the door is opened.

The Cuisinart TOB-100 Broiling Rack Broiling rack

Broiling Rack

Fits into the baking pan/drip pan to use when broiling.

The Cuisinart TOB-100 Tray Baking pan/drip tray

Baking/Drip Pan

Use with the broiling rack when broiling or use alone when baking or roasting.

Easy-Clean Interior

The sides of the oven are specially coated, providing an easy-to-clean surface.

Cord Storage

Takes up excess cord to keep your countertop neat and tidy.

BPA-Free

All parts that come in contact with food are BPA free.

Cleaning & Care

Before cleaning, always allow the oven to cool completely. After cooking greasy foods and after your oven has cooled, always clean the top interior of the oven. This will help to keep toasting consistent, cycle after cycle. To remove crumbs, simply slide out the crumb tray, discard the crumbs, wipe clean and replace. The crumb tray, wire rack and baking pan are all dishwasher-safe. To remove baked-on grease, soak the tray in hot sudsy water or use nonabrasive cleaners.

Product Features

  • 1800 Watts to toast, bagel, bake and broil; full size interior holds 11-inch pizza and 6 slices of toast
  • Stainless steel front with rubberized easy grip dials, cool touch handle, and a front removable tray; easy clean nonstick interior
  • Always even shade control monitors the temperature and adjusts timing to consistently toast to the shade selected every time
  • Convenient auto side-out rack for hands free loading and easy removal of cooked foods and automatic shutoff safety feature
  • Ships in Certified Frustration-Free Packaging


Presto 07061 22-inch Electric Griddle with Removable Handles

Extra-large cooking area makes enough for the entire family. Textured cooking surface provides enhanced nonstick performance. Removable handles for easy cleaning and compact storage. 120 volts, 60 Hz only

Product Features

  • Premium nonstick surface provides stick-free cooking and easy cleaning. slide-out drip tray removes and cleans easily.
  • Control master heat control maintains the desired cooking temperature automatically. heavy cast aluminum base is virtually warp-proof.
  • Griddle is fully immersible with the heat control removed.
  • Simply open latch clips to detach handles from griddle base. No tools needed.
  • With handles removed, base stores in most standard 18-inch kitchen cabinets.


Cuisinart GR-150 Griddler Deluxe, Brushed Stainless

The Cuisinart Griddler Deluxe takes grilling to new heights! It offers six enticing cooking options. The reversible grill and griddle plates, combined with dual-zone temperature control, give home chefs complete control. This grill is perfect for making pancakes and eggs for breakfast, panini and open-faced sandwiches for lunch, and burgers or fajitas for dinner. The extra-large grilling surface is ideal for entertaining a crowd or making family meals. The new SearBlast feature locks in the flavor of steaks. With dishwasher-safe accessories, an elegant new look, and 1800 watts of power, deluxe is an understatement.

Product Features

  • Six cooking options in one: contact grill, panini press, full griddle, full grill, half grill, half griddle, top melt
  • Removable, reversible and nonstick grill/griddle plates
  • Dual-zone temperature control; sear function – can sear at 500 degrees F for up to two minutes at a time
  • Adjustable top cover with 6 presets to top melt and lock for storage; large grilling surface – 240 square inches open
  • Integrated drip tray; cleaning/scraping tool; dishwasher-safe accessories; Includes instruction/recipe book


Kitchen Gadgets

Korey visits Daytime Ottawa to provide shopping suggestions for the latest and greatest Kitchen gadgets! For more food ideas, kitchen gadgets and great recip…


Joy of Cooking

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma’s apartment.

Today, nine revisions later, the Joy of Cooking — selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century — has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

Ethan Becker, Marion’s son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.”

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating — as well as a large dose of common sense.

This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.

In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today’s tastes.

This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles — those simple, satisfying, make-ahead, no-fuss dishes — abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma’s passion — always considered a stand-alone bible within the JOY.

This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.

Happy Anniversary, JOY!The much anticipated 75th anniversary edition of Irma Rombauer’s kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today’s tastes.

Take the new Joy for a test-run in the kitchen with these featured recipes for Roast Brined Turkey and Apple Pie, and watch a video demonstration for their recipe for 10-in-One Cookies. And read on for celebrity chef “Odes to Joy,” Joy timeline, and Joy trivia.
Odes to Joy


“Great cookbooks are not just collections of interesting recipes. They are, first and foremost, books that tell a story, the story of how people lived and cooked at a particular point in time. They reveal, to borrow an expression from James Beard, their delights and prejudices, their view of the social order, their appetite for serving others food that meets the expectations of their social class. Food can be anything and everything from fuel to an object of intellectual curiosity to full-bore hedonism that transports the mind and body far from the dinner table with just one overwhelming bite.

I started cooking out of an early edition of Joy when I was only 7 years old. I remember making a basic chocolate cake with 7-minute frosting. The cake turned out fine, but the frosting resembled gruel and was my introduction to the importance of following a recipe to the letter. Evidently my lack of patience and precision had led me astray. But after that first brush with culinary failure, Joy led me to many, many successes over the years; more to the point, I became enamored of Ms. Rombauer’s voice, the matter-of-fact charm that led her to suggest “stand facing the stove” as a sensible first step in any recipe.

The amateur but highly evolved enthusiasm that Irma Rombauer brought to the world of home cooking was a breath of fresh air after the slightly earlier era of culinary dowagers Fannie Farmer, Mrs. Beaton, and Marion Harland. To those pillars of culinary wisdom, recipes were shorthand for cooks who had spent a lifetime in the kitchen. A pie pastry recipe might be written as “make a paste.” But Ms. Rombauer was there to hold our hands, to put food in a social context and give it attitude, energy, and meaning in a world where food was leaping past the narrow formality of the Victorian age.

For all of our worldly knowledge about ingredients and culinary custom, few cookbook authors have managed to perfectly capture, without artifice or self-conscious chatter, the vernacular of an age. Irma Rombauer introduced us to a room in our home–the kitchen–that was to become a place of enjoyment, not just one of backbreaking labor. She represented the essence of the new American experience, which suggested that everything in life could be transformed into pleasure with nothing more than the proper attitude. And what better way to celebrate this new age than to have a smashing cocktail party with the perfect hors d’oeuvres?

The original Joy of Cooking was mind over matter, the perfect mix of attitude and function. Even as times have changed, the Joy stands out as a watershed volume, a book that speaks to the very heart of who we want to be in the kitchen: producers of our own story, directors of the good American life.

And, according to Ms. Rombauer, all we have to do is take that first easy step and “stand facing the stove.” –Christopher Kimball, founder and editor of Cook’s Illustrated

“I’m often asked to pick my favorite cookbook. Considering that there are over 3,000 cookbooks published each year, it’s a daunting task to try to narrow them down. Speaking as a chef who never went to cooking school, I’ve been enthralled by certain cookbooks, immersing myself from cover to cover and learning about exotic cuisines from all over the world. But for just plain basic information, both the original and revised Joy of Cooking are still my bibles. I can’t tell you how many times my wife Jackie and I have thumbed through the stained and broken-backed copy of Joy in our home kitchen, looking for our favorite angel food cake recipe, our favorite skillet corn bread, our favorite fluffy biscuits, and crisp waffles, and on and on. It’s tough to picture my family table–or, in fact, the American table–without a well-worn copy of Joy of Cooking in the background.” ” –Tom Douglas, author of I Love Crab Cakes!

“I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned.” –Paula Deen, author of Paula Deen Celebrates!

“In our kitchen, Joy of Cooking is a tool as indispensable as the chef’s knife, the scale, the whisk. We actually own two copies–a shelf-copy for reading, and one whose sauce-splattered, dog-eared pages bear witness to just how much joy we get from Joy.” ” –Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook

“Joy of Cooking is the ultimate reference guide that I have been using for years. It’s timeless and packed with perfect recipes for the home cook that stands up to the test of time.” –Tyler Florence, author of Tyler’s Ultimate

“Joy of Cooking is a book I turn to whenever I have a question about food or cooking. The new edition is the combined effort of some of the best cooks writing today; I know I can trust its information. And trust is, to my mind, the essential quality of all great cookbooks.” –Sally Schneider, author of The Improvisational Cook

“When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of America’s leading chefs for our first book Becoming a Chef, we asked them the same question–and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves.” –Andrew Dorenburg and Karen Page, authors of What to Drink with What You Eat

“Our Joy of Cooking is dog-eared, flour dusted, chocolate smudged, oil spattered, and easily the most used cookbook on the shelf. The staggering amount of information in the book taught us the basics when we were in our teens and has informed our cooking for the decades since. We wish we had written it!” –Johanne Killeen and George Germon, authors of On Top of Spaghetti

“I received a copy of Joy of Cooking in my late teens. I have treasured the cookbook ever since and still use it frequently as a reference. In the late 80’s I was asked to represent American Cooking in Italy. I cooked all over the country for 2 months. The only book I took was Joy of Cooking. When ingredients that I had ordered did not show up and I had to totally wing it, I used this book to get me out of a few jams–like what the proportions are to make your own baking powder! If I could have only one cookbook–other than my own of course!–it would be Joy of Cooking–-as it is the bible of American cooking” –Kathy Casey, author of Kathy Casey’s Northwest Table

“I have purchased Joy of Cooking for all my restaurant libraries as well as my own. The recipes always work–always–and the informational chapters are accurate, to the point, and incredibly helpful–couldn’t live with out it!!” –Cindy Pawlcyn, author of Big Small Plates

A Brief History ofJoy

• 1930: The United States stock market crashes creating the great depression.
• 1931: Irma Rombauer takes $3,000, the modest legacy her husband leaves at his death, and she self-publishes the first Joy of Cooking. She is 54 years old.
• 1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected.
• 1933: Prohibition is repealed and Adolf Hilter becomes to Chancellor of Germany.
• 1935: Bobbs-Merrill receives another submission of the Joy of Cooking from Irma. This version is not the self-published book but a revision, typed and bound in 15 notebook binders.
• 1936: March 26 is the publication date for the first commercial Joy of Cooking. The first print run is 10,000 copies and the book costs $2.50.
• 1937: The Golden Gate Bridge is completed in San Francisco and Gone with the Wind, a Scribner book, wins the Pulitzer Prize.
• 1939: Bobbs-Merrill publishes Irma Rombauer’s book Streamlined Cooking, a cookbook dedicated to convenience foods. The book is not a commercial success.
• 1940: Freeze-drying is invented.
• 1941: Pearl Harbor is attacked and America enters World War II.
• 1943: The bestselling “wartime” edition of Joy of Cooking is published which includes how to creatively deal with the food rationing during World War II.
• 1946: A “post-war” edition is printed with very few changes.
• 1947: The microwave oven is invented.
• 1951: Marion Rombauer Becker joins her mother Irma as co-author of this edition.
• 1955: Gunsmoke debuts on CBS.
• 1961: John F. Kennedy is inaugurated as the President of the United States.
• 1962: Irma Rombauer dies in her native St. Louis. The sixth edition of Joy of Cooking is published.
• 1963: The French Chef with Julia Child debuts on public television.
• 1969: Neil Armstrong and Buzz Aldrin become the first to walk on the moon.
• 1970: The Beatles break up.
• 1974: President Nixon resigns and Stephen King’s Carrie is published.
• 1975: The first–and last–edition of Joy of Cooking that is completely Marion Rombauer Becker’s work is published.
• 1979: Margaret Thatcher becomes the Prime Minister of Great Britain.
• 1980: The median household income in the United States is $19,074 and it seems the entire country is playing PacMan.
• 1981: The first genetically engineer plant–the Flavr Savr tomato–is approved for sale.
• 1984: Coca-Cola changes its 99-year-old formula and launches New Coke.
• 1990: East and West Germany unite.
• 1997: After a more than a two decade hiatus, the eighth edition of Joy of Cooking is published by Scribner with Ethan, Marion’s son, at the helm.
• 2006: A new edition of Joy of Cooking, based on the writing and structure of the 1975 edition, is published to celebrate the 75th anniversary of Irma Rombauer’s self-published cookbook.

Joy Trivia

• For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish.

• The average age of a recipe tester working on the 75th anniversary edition was 46.7 years.

• Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition.

• The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.).

• Caffeine is the most widely used behavior-changing chemical ingested worldwide.

• Eating cheese slows the decay of teeth.

• A light coating of oil speeds cooking and improves flavor of most grilled foods.

• Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the “Rombauer Special”), and Golden Glow Gelatin Salad.

• Ice is considered one of the most important ingredients in making drinks.

• Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition.

• The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange.

• Slow cooker recipes are included in the 2006 Joy for the first time.


Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before

This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.


Misto Brushed Aluminum Olive Oil Sprayer

The Misto Oil Bottle Sprayer is now available in vibrant colors to match your kitchen. The sprayer is designed with the health-conscious cook in mind and is perfect for low fat/high flavor cooking, grilling, sautéing, roasting and basting. Misto is ideal for spraying olive oil on salads, pasta, veggies, breads, pizza, chicken, beef and fish. It even works as a plant mister when filled with water. Buy one for your favorite oils, vinegars, lemon or lime juice and more. Refill and reuse again and again!

Warning:

Threading the cap on incorrectly allows air to escape and in turn does not allow the bottle to build up pressure to spray.

For spreading olive oil evenly on bruschetta, focaccia, and grilled or roasted vegetables, and for spraying muffin and cake pans with vegetable oil, this dispenser is a nifty tool. A plastic cap underneath the sprayer’s top twists off so the sprayer can be half-filled (1/3 cup) with oil. Inside the top is a plastic tube that fits over the spray nozzle. Push the top up and down to pump air pressure into the canister. Then spray for 10 seconds and pump up again. It’s simple, ingenious, and practical. With its cap on, the sprayer stands just 7-5/8 inches high, so it tucks away easily on any countertop. Made of satin-finish aluminum with a black-band accent, it’s sleek as well as utilitarian. –Fred Brack

Product Features

  • Spread olive oil on focaccia or spray muffin pans
  • Pumps up to spray any vegetable oil
  • Satin-finish aluminum
  • 7-5/8-Inch high by 1-7/8-inch in diameter
  • To clean, fill with hot water and a drop of mild detergent, and spray


Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

Housed in brushed stainless steel with an embossed logo, this fully automatic small appliance makes frozen yogurt, sorbet, and homemade ice cream in as little as 25 minutes. The frozen-dessert maker features a heavy-duty motor and a double-insulated freezer bowl that holds up to 2 quarts of frozen dessert at a time. Simply add ingredients, turn the machine on, and frozen drinks and desserts are ready in minutes. Its large ingredient spout allows for easily adding favorite mix-ins, and an instruction book and recipes come included. A fun addition to any birthday party or backyard barbecue, the frozen-dessert maker measures approximately 8-1/4 by 8 by 11-1/4 inches and carries a three-year limited warranty.

From the Manufacturer

The Cuisinart Pure Indulgence 2 Quart Automatic Frozen Yogurt, Sorbet & Ice Cream Maker

The Cuisinart Pure Indulgence The Cuisinart Pure Indulgence

What’s better than a quart of luscious homemade ice cream, sorbet or frozen yogurt? Two quarts! The fully automatic Cuisinart Pure Indulgence makes 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes. It’s easy – an integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed metal styling is simply sensational.

Indulge your taste buds with fresh sorbet, ice cream, or frozen yogurt – 2 quarts of your favorite frozen dessert, ready in as little as 25 minutes. It’s simple and easy from start to finish: just add ingredients and turn it on. The removable mixing paddle and freezer bowl make cleanup easy. Always get consistently creamy results with a heavy-duty motor, double insulated freezer bowl and automatic mixing paddle, you are guaranteed deliciously smooth frozen desserts and drinks.

Features and Benefits

Components Easy-lock lid, base, mixing arm and bowl. Ingredient Spout Pour recipe ingredients through the spout. Also use to add ingredients, like chips or nuts, without interrupting the freezing cycle.
  Easy-lock Lid Transparent to let you watch the freezing process as it progresses. Lid is designed to easily lock to base.
  Mixing Arm Mixes and aerates ingredients in freezer bowl to create frozen desserts or drinks.
  Powerful Motor A heavy duty motor strong enough to handle ice cream, frozen yogurt, sherbet, sorbet and frozen drinks. Freezer Bowl Contains cooling liquid within a double insulated wall to create fast and even freezing. Double wall keeps the bowl cool and at an even temperature.
  Rubber Feet Nonslip feet keep base stationary during use.
  Cord Storage Unused cord is easily pushed into the base to keep counter neat and safe.

Freezing Time and Bowl Preparation

The freezer bowl must be completely frozen before you begin your recipe. The length of time needed to reach the frozen state depends on how cold your freezer is. For the most convenient frozen desserts and drinks, leave your freezer bowl in the freezer at all times. You can take it out any time for immediate use. In general, freezing time is between 6 hours and 22 hours. To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen. Before freezing, wash and dry the bowl. Wrap it in a plastic bag to prevent freezer burn. We recommend that you place the freezer bowl in the back of your freezer where it is the coldest. Your freezer should be set to 0°F to ensure proper freezing of all foods.

Making Frozen Desserts or Drinks

Use Cuisinart recipes included in the Instruction Booklet or use your own recipe, making sure it yields 2 quarts or less. Do not fill the freezer bowl higher than 1/2-inch from the top. The ingredients will increase in volume during the freezing process. For best results, prepare the ingredients in a container from which it is easy to pour. Remove the freezer bowl from the freezer and place on the center of the base. The bowl will begin to defrost quickly once it has been removed from the freezer. Use it immediately after removing from freezer. Place mixing bowl arm in freezer bowl. Arm does not fit tightly. It just rests in the center of the bowl, with the circle side facing up. Place lid on the base. Easy lock lid mechanism allows the lid to rest on base in multiple positions. Switch Add ingredients and switch on. Turn the On/Off switch to ON position. Freezer bowl will begin to turn. Immediately pour ingredients through ingredient spout. Frozen desserts or drinks will be done in 25-35 minutes. The time will depend on the recipe and volume of the dessert or drink you are making. When the mixture has thickened to a soft serve consistency, it is done. If you desire a firmer consistency, transfer the dessert or drink to an airtight container and store in the freezer for two or more hours. Adding Ingredients

Ingredients such as chips and nuts should be added about 5 minutes before the recipe is complete. Once the dessert or drink has began to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip.

Product Features

  • Fully automatic frozen yogurt, sorbet, and ice cream maker
  • Brushed stainless-steel housing; heavy-duty motor
  • Large ingredient spout for easily adding favorite mix-ins
  • Double-insulated 2-quart freezer bowl; instruction book and recipes included
  • Product Built to North American Electrical Standards


Hamilton Beach Big Mouth Deluxe 14-Cup Food Processor

Hamilton Beach Big Mouth Deluxe 14-Cup Food Processor.

Product Features

  • Fits whole foods – great for slicing whole tomatoes, cucumbers, potatoes and more
  • Stainless steel blades include a reversible slicing/shredding disc, chopping blade and a bonus french fry disc
  • 3-Speed plus pulse
  • Powerful 525-watt motor
  • High-performance processing bowl