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manual abstract
OPERATING INSTRUCTIONS 1. Place the low rack in the glass bowl container before putting in the food. Keep the food approximately 1” to 1.25” from the glass wall to allow maximum hot air circulation. NOTE: Dual rack is used for achieving crispness or browning of the food. 2. Place top lid securely on the glass bowl container. NOTE: Make sure that the food does not touch the top of the lid. 3. Insert the power cord firmly into the wall outlet. 4. Before turning the oven on, push handle down until it snaps securely in place. If the handle is not completely down, the oven will not turn on. 5. Set the timer to the desired time. The power LED lights will illuminate. 6. The timer will switch “off” after the preset time period has passed and a bell will sound momentarily to alert you that the cooking time is over. 7. Unplug the cord from the power outlet before removing the lid. 8. Do not put the oven lid directly on the countertop or table or cooking surface, otherwise, the cooking surface may leave a spot. 9. Always use wooden, heat proof plastic and nylon utensils while cooking. Metal utensils may scratch the glass bowl container. NOTE: As a safety feature, the convection oven will switch off when the handle is lifted up. To turn the appliance back on, swing the handle all the way down. COOKING GUIDE NOTE: All cooking times are approximate. Always ensure food is fully cooked inside before serving. For chicken and roasts, preheating is strongly recommended. Poultry Cooking Time (min) Temperature Rack Used Chicken Whole 35-40 350. -400. F Low Rack Parts 18-25 350. -400. F High Rack Eggs Poached 6-8 350. F Low Rack Soft-Broiled 5-7 400. F Low Rack Omelet 12-14 350. F Low Rack Meats Cooking Time (min) Temperature Rack Used Steak Rare 6-8 475. F High Rack Medium 9-12 475. F High Rack Well 14-17 475. F High Rack Hot Dog Fresh 3-5 400. F Low Rack Frozen 6-9 400. F Low Rack Bacon 8-9 400. F Low Rack Sausage Links 5-7 400. F Low Rack Ribs 18-25 475. F Low Rack Seafood Cooking Time (min) Temperature Rack Used Fish 18-25 250. -300. F Low Rack Crab 15-20 275. -325. F Low Rack Bread Cooking Time (min) Temperature Rack Used Bread 10-15 250. -275. F Low Rack COOKING TIPS Broiling and Grilling • Place food directly on the low rack without covering. Use the high rack to bring food closer to heat source for additional crispness and browning of food. • If the meat or fish is very lean, brush the rack with cooking oil before arranging the food on the rack. • For a glazing affect, set the food 4 inches away from top heating unit. Apply the desired glaze and broil at 400. F to 475. F until the desired shade of brown is reached. Fruit jams, preserves and jellies work well as a glaze for broiled foods. Baking • When baking cakes, biscuits, brownies, muffins and cookies make sure the containers fit within the glass bowl and on top of rack. Disposable aluminum foil mini-loaf pans work well as they allow for faster and even cooking. Preheating is not necessary for baking in a convection oven. Air Frying • Little or no oil is used, yet the effect is like pan-frying or deep frying. If oil is used, only a thin layer of oil should be evenly applied to the food with the aid of a pastry brush. • Spray or brush vegetable oil onto the rack to assist with easier removal of cooked food. • Once food has finished cooking, remove the top lid from the glass bowl, otherwise, the steam will cause the food to become soggy instead of crispy. NOTE: NEVER FILL THE GLASS BOWL WITH OIL. THIS APPLIANCE IS NOT TO BE USED AS A DEEP FRYER! Steaming To steam, place food in a bowl or small pan on top of the low rack making sure that the food does not contact the sides of the glasscontainer. Pour water or broth into the bottom of the bowl or pan using half cup of liquid for every 1lb of food. Cover tightly with aluminum foil making sure food does not come in contact with the foil. Place wrapped container into the oven and cook at 350. F for 5 to 10 minutes depending upon individual taste. RECIPES All cooking times are approximate. Always ensure that food is fully cooked inside before serving. The following recipe, temperature settings and cooking times are for guidance only; cooking times may vary according to the weight of the food being cooked and individual taste. ROAST BEEF WITH GINGER AND MUSTARD Ingredients 1 medium piece of topside beef 1 teaspoon ground ginger 1 teaspoon fresh mustard Salt Freshly ground black pepper 2 tablespoons water 1 tablespoons corn flour Method Preheat the oven to 350.F. Cut slits in the beef and place in a metal roasting tin. Combine ginger, mustard, salt and pepper, and rub over the beef. Wrap the beef in foil. Place beef on low rack for approximately 1 hour depending on the degree of rareness that is required. Baste occasionally. Remove the meat and keep it wrapped in foil. To make the gravy, blend the corn flour with the water and add to the roasting tin, bringing gently to the boil, stirring as it thickens. BAKED CRUMB-TOPPED COD ...