Convection oven Instructions for use and recipes
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IMPORTANT SAFEGUARDS When using electric appliances basic safety precautions should always be followed, including the following: 1) Read all instructions. 2) Do not touch hot surfaces. Use handles, dials and hot pads. 3) To protect against electrical shock, do not place oven in or under water. See instructions for cleaning. 4) Close supervision is necessary when any appliance is used by or near children. 5) Unplug from outlet when not in use and before cleaning.
SUMMARY OF OPERATION PROGRAM CONVECTION OVEN COOKING FUNCTION DIAL FAN/BAKE DEH TEMPERATURE DIAL POSITION OF WIRE RACK/ ACCESSORIES Ideal for meat, pizza, cakes in general and food which need to be crispy on the surface (as gratined dishes). Roast meats and poultry will cook faster. Use of a meat thermometer will help avoid overcooking.
PROGRAM KEEPING WARM FUNCTION DIAL FAN/BAKE DEH POSITION OF WIRE RACK/ ACCESSORIES KEEP WARM Be sure to keep dial at this position. Only the fan will operate. DEFROSTING DEHYDRATING TEMPERATURE DIAL FAN/BAKE DEH NOTES/TIPS Turn to this setting to keep hot food warm. Do not hold food more than an hour or reheat cold food. If not hot enough for serving turn temperature dial up. To thaw frozen food in freezer packaging place it on wire shelf or on shallow pan to catch any juices.
INSTALLATION 1) Check that the appliance has not suffered any damage due to transportation. 2) Place the appliance on a flat, stable surface out of the reach of children (the glass door becomes very hot while the oven is in operation). 3) Before using this appliance, move it two to four inches away from the wall or any object on the counter top. Remove any object that may have been placed on top of the appliance. Do not use on surfaces where heat may be a problem.
CONVECTION AND TRADITIONAL COOKING GENERAL GUIDELINES With convection cooking, a fan gently circulates the heated air within the oven, providing a more even temperature around the food. This system, used in many large commercial ovens for years, produces more even browning and cooking of baked foods, meats and poultry. The forced air also displaces the layer of cold air surrounding the food, allowing faster cooking in many cases or a lowering of temperature.
TEMPERATURE AND TIME FOR TYPICAL FOODS (convection baking and roasting) The suggested temperature and times will vary depending on the temperature of the food placed in the oven, the quantity and personal preference. Times given for meat and poultry are for refrigerator temperature. Add five minutes for preheating the oven. FOOD TEMPERATURE SETTING APPROX. TIME NOTES AND TIPS Whole chicken 33,5 lbs. Unstuffed. 350°F 75 min.
BROILING TIPS FOR BROILING TYPICAL FOODS - Set both the function and temperature dials to position BROIL. - Turn the ON/OFF and toast programming dial (E)clockwise to position ON. - When the function and the temperature dials are set to BROIL only the top element heats at full power. Be sure to leave the door open to the stop position (as shown in the figure below). - Preheat 5 to 10 minutes on BROIL. - Trim excess fat from meat. Dry meat, fish and poultry surfaces with paper towel.
TOASTING With the wire shelf in position 2 you can toast up to 6 slices of bread, muffin halves, bagels, frozen waffles and pancakes. For toasting, place the bread and follow the instruction on the drawing below: 1 slice 2 slices 4 slices - The toast programming dial can be set clockwise for light, medium or dark toast or any shade in between. - Set the thermostat dial (D) to TOAST/BROIL and the function selector dial (F) to pos. TOAST. - When the time is up the oven shuts off and a signal bell rings.
DEHYDRATING Slices of apples, pineapple, pears, peaches or bananas, placed directly on the dehydrator kit (if supplied), will dry in 8 to 20 hours in the gently circulating warm air. Time will depend on the moisture in the fruit. Herbs can also be dried. However, the limited quantity of vegetables that can be dried at one time may not be worth your time and attention. Consult a book on dehydrating food for specific directions as to times, temperature, pretreatment and storage of dried foods.
RECIPES BAKED GNOCCHI ALLA ROMANA ● ● ● ● 4 1 8 1 Traditional BAKE 400°F cups milk ● 2 eggs, slightly beaten teasp. salt ● 1 1/2 cups semolina tablesp. melted butter or margarine cup freshly grated Parmesan cheese In a saucepan, bring milk, and salt to a low boil. Reduce heat, then slowly pour in semolina in a thin stream, stirring constantly with a spoon or wire whisk. Continue cooking and stirring until semolina is very thick, about 15 minutes.
SALMON LOAF APPLE CRUMB DESSERT Convection FAN/BAKE at 325°F ● 1 1 lb. can salmon, drained boned and flaked Convection FAN/BAKE 325°F ● 4 cups sliced peeled apples ● 1/4 cup plain yogurt ● Pinch salt ● 1 small onion, chopped (1/2 cup) ● 1 teasp. baking powder ● Ground cinnamon ● 1/4 cup mayonnaise ● 1 egg ● 1 small green papper, seeded and chopped (1/2 cup) ● 4 tablesp. melted butter or margarine ● 1 egg or 2 egg whites, lightly beaten ● 1 cup sugar ● 1/2 cup chopped celery ● 1/4 teasp.
Limited Warranty What Does This Warraty Cover? We warrant each appliance to be free from defects in material and workmanship. Our obligation under this warranty is limited to replacement or repair, free of charge at our factory or authorized service centers, of any defective part or parts there of other than parts damaged in transit, which shall be returned to us, transportation prepaid.
