Chicken Kiev is one of the receipts that shows off the new Jenn-Air residential French fryer. The receipt first instructs readers to heat oil in their French fryer to 350 degrees and cut 1 stick (1/2 cup) of butter into 8 equal pieces. Next, combine 2 tablespoons of chopped chives and parsley and roll each piece of butter into the chive mixture. Then, cut 4 chicken breasts in half, pound them until thin and place a piece of butter in the center of the breast following by folding and rolling up the chicken until the butter is fully enclosed and secured by a toothpick. Beat 1 egg with 2 tablespoons of water and dip the chicken in the egg mixture and in breadcrumbs. Lastly, fry a few chicken breasts at a time for up to 4 minutes or until browned and then drain on a paper towel and it is ready to serve. The sole purpose of this of this recipe is to sell the Jenn-Air French Fryer as this recipe specifically requires the equipment to obtain the same results as seen in the Cookbook.

The Manicotti receipt shows off the new Jenn-Air residential convection oven. The receipt first instructs readers to combine 4 cups of ricotta cheese, 8 ounces of mozzarella, 1/3 cup of Parmesan cheese, 2 eggs, 2 tablespoons of parsley and 1 teaspoon of salt in a bowl set aside. Next cook 16 ounces of manicotti shells according to the package directions, drain and fill with cheese mixture. Furthermore, proceed to place a small amount of spaghetti sauce in the bottom of a 13x19 inch pan, put the stuffed shells on the sauce and top it with the remaining 1/3 cup of parmesan cheese and a little more spaghetti sauce. Cover the pan and bake it in the convection oven in the center rack position at 350 degrees from 25 minutes. Lastly uncover the pan and bake for an additional 15 minutes and let it cool for 5 minutes before serving.