TAYAMA® Convection Oven TO-2000 TAYAMA® SAVE INSTRUCTIONS FOR FUTURE REFERENCE
Important Safety Instructions These basic safety precautions should always be followed: 1. Read all instructions before using the convection oven. 2. DO NOT touch hot surfaces. The temperature of the outer surface can get very hot while the Convection Oven is in operation. Always use gloves when handling hot materials and allow metal parts to cool before cleaning. Allow the unit to cool thoroughly before putting in or taking out parts. Always use the handles when moving the unit. 3.
15. DO NOT cover the appliance whilst in use. If it is covered there is a risk of fire. 16. Improper installation may result in the risk of fire, electric shock and/or injury to persons. 17. If the supply cord or plug is damaged, DO NOT use the appliance. Please contact customer service for a replacement power cord. 18. The manufacturer or retailer is not responsible for any eventual damages caused by improper or faulty use. 19. The unit has no user-serviceable parts contained within.
not only saves you from the heavy kitchen work, but also makes your cooking enjoyable. Technical specification Voltage Rated power Thermostat Timer Container capacity Gross weight Net weight 120 V / 60Hz 1200W 65 – 250 °C/149℉-482℉ 0-60 minutes Ø 300 x 150 mm 8.5 kg 7 kg Operation When cooking with the accessory cooking racks included be sure to allow space between the lid and food. Extension Ring accessory may be purchased separately. Insert the oven plug according to the power specification.
When the green light turns off the oven has achieved the set temperature. When the oven’s temperature becomes lower than what you need, the oven will automatically turn the heater on and the green lamp will also turn on to indicate heating process. Important 1. Always operate under supervision. Do not allow children to operate. 2. Use caution when removing and handling the oven lid. Place it on a dish, bowl or heat-resistant base/surface. 3. Do not wash or immerse the oven lid in water.
2. Lowering Cholesterol Cooking with the Convection Oven will reduce and minimize the use of cooking with fats and oils. Providing healthier meals and lowered cholesterol. 3. Saving time and energy Due to the high efficiency of the halogen convection oven, the cooking time and the consumed energy are reduced to minimum. The convection oven saves up to 20% electricity as compared to ordinary ovens and cooks 3 to 5 times faster. 4. Preserving the food’s nutrition and the natural flavor.
How to Steam - You can steam vegetables at the same time you cook your - main dish by placing the vegetables in an aluminum foil pouch and adding a few drops of water and seal the foil pouch. You can also add a cup of water in the bowl with savory herbs and spices to steam fish or vegetables. How to fry - - You can get the effect of deep-fry French fries without all the oil by dipping potato strips in polyunsaturated cooking oil, allow excess oil to drain away and cook according to cooking guide.
General guidelines and warning -Remember to distribute food evenly in the convection oven to ensure an even flow of air is able to circulate around the food. -The first time you try a recipe, check the cooking process through the tempered glass bowl as the cooking time of the convection oven is very quick. -Since it is practical to place food directly on the wire rack, you may want to spray it with a non-stick spray to avoid food sticking. -The convection oven is self-cleaning.
Cooking Time & Temperature Reference: Food time Chicken 30-40 min Fish 10-15 min Cake 10-12 min Lobster 12-15 min Shrimp 10-12 min Sausage 10-13 min Peanut 10-15 min Roasted bread 8-10 min Potato 12-15 min Chicken wings 15-20 min Crab 10-13 min Hot dogs 5-8 min BBQ Spareribs 18-20min temperature 180-200°C 356-392°F 130-150°C 266-302°F 140-160°C 284-320°F 140-160°C 284-320°F 150-180°C 302-356°F 120-150°C 248-302°F 140-160°C 284-320°F 120-140°C 248-284°F 180-200°C 356-392°F 150-180°C 302-356°F 140-160°C 284-
ROAST CHICKEN 1 Chicken 1 Teaspoon grated lemon rind 1 Small onion 1/4 Teaspoon dried marjoram 2 Tablespoon of butter Garlic, salt, pepper 1/2 Cup of mushrooms 1 Egg 1 1/2 Cup of soft breadcrumbs 1 Tablespoon of chopped parsley 1 Pinch of nutmeg Clean inside of the chicken and remove excess fat. Peel and chop onion. Add to pan and lightly fry in butter until soft. Add mushrooms and fry another minute. Mix in crumbs, salt, pepper, parsley, lemon rind, marjoram, nutmeg and beaten egg.
CHINESE ROAST CHICKEN 1.5kg roasting chicken, chicken wings or drumsticks 1/3 cup soy sauce 1 tablespoon honey 1 teaspoon five-spice powder 1 teaspoon crushed garlic 1 teaspoon finely grated ginger 1 tablespoon sesame oil Marinade the chicken pieces or chicken in the other ingredients for at least 2 hours, tuning pieces now and then. Arrange chicken on the rack in the convection oven and cook at 482°F for 8 minutes for wings, 10 minutes for legs, thighs, 12 minutes for 1/4 or 1/2 chicken.
ROAST VEGETABLES Vegetables of your choice Ground black pepper Garlic and salt 2-3 tablespoons of cooking oil Peel and clean vegetables. Cut into similar size pieces. Pat dry and place in a large pot with 2 or 3 tbsp of vegetable oil add garlic, salt and pepper . Place lid on pot, shake and rotate vigorously. Place vegetables on high rack in the convection oven leaving space for air to circulate particularly around the perimeter.
1. Set the convection oven to 482°F. Peel the potatoes and cut them into 2 cm cubes. Soak the cubes in water for at least 30 minutes. Drain them thoroughly and then pat them dry with paper towel. 2. In a medium-sized bowl, mix 1 tablespoon olive oil with paprika and add pepper to taste. Coat the potato cubes with the spicy oil. 3. Transfer the potato cubes to a fryer basket and place the basket into the convection oven.
Roasted Potatoes with Tuna Main course - 2 portions 30 minutes convection oven 4 starchy potatoes, approximately 125 g each 1/2 tablespoon olive oil 1 can of tuna in oil, drained 2 tablespoons (Greek) yoghurt 1 teaspoon chili powder 1 green onion, finely sliced into rings Freshly ground black pepper 1 tablespoon capers 1. Soak the potatoes for at least 30 minutes and pat them dry with paper towel. 2. Lightly brush the potatoes with olive oil and place them in the fryer basket.
2 tablespoons chives, finely chopped Freshly ground pepper Nutmeg 2 tablespoons vegetable oil 50 g bread crumbs 1. Boil the potato cubes in salted water for 15 minutes until ready. Drain the potatoes and mash them finely with a potato masher or a ricer. Allow the mashed potatoes to cool. 2. Add the egg yolk, cheese, flour and chives to the potato puree and mix well. Season to taste with salt, pepper and nutmeg. 3. Set the convection oven to 446°F.
Mix well. 2. Grease a small pizza pan with olive oil and distribute the potato mixture evenly in the pan. Press the grated potatoes into the pan and brush the top of the potato cake with olive oil. 3. Place the pizza pan in the convection oven. Set the timer to 15-18 minutes and fry the rösti until it is nicely browned on the outside and soft and done on the inside. 4. Cut the rösti into 4 quarters and place each quarter on a plate.
6. Serve the triangles on a platter. Salmon Croquettes Appetizer - 8 portions 10 minutes + 8 minutes convection oven 1 tin of red salmon (approx. 200 g), drained 1 egg, lightly beaten 1 tablespoon fresh dill, finely chopped 2 tablespoons chives, finely chopped Freshly ground pepper 50 g bread crumbs 2 tablespoons oil 1. Preheat the convection oven to 446°F 2. With a fork, mash up the salmon in a deep dish and mix it with the egg and herbs. Season the mixture to taste with pepper and salt. 3.
peel and black pepper, thoroughly kneading everything together. 2. Divide the mince into 10 equal portions and form smooth balls, using damp hands. 3. Put the balls in the oven dish and place this dish on the wire rack. Put them into the convection oven. Set the timer to 8-10 minutes & Temperature at 482°F and bake the mince balls until they are nicely brown and done. 4. Serve the meatballs hot in a platter with tapas forks.
6. Put 10 balls on the wire rack into the convection oven. Set the timer to 8-10 minutes. Bake the balls until golden brown. Bake the rest of the balls in the same way. 7. Serve the ricotta balls on a platter. Tips - Mix some freshly ground chili flakes through the ricotta mixture for spicier balls. Color the bread crumbs red in that case by adding two to three teaspoons of paprika to the olive oil. Mini Frankfurters in Pastry Appetizer - approx.
1. Stir the chorizo with the shallot and bell pepper in a skillet and fry on low heat for 2 to 3 minutes until the bell pepper is tender. Take off the heat and stir in the parsley. Allow the mixture to cool. 2. Preheat the convection oven to 392°F 3. Use a glass to cut twenty 5 cm rounds from the dough. Scoop a spoonful of the chorizo mixture onto each round. Press the edges together between thumb and index finger, creating a scallop pattern. 4.
4. In the meantime, peel the skin off the bell pepper halves, remove the seeds and cut the pepper into pieces. Puree the bell pepper in the blender with the garlic, paprika and olive oil. Pour the sauce into a dish season with salt and pepper to taste. 5. Serve the prawns with ham on a platter with tapas forks and add the small dish with red pepper dip. Tips - Replace the red pepper dip with ready-made puree, mixed with garlic. Or servé the prawns with garlic mayonnaise.
1 clove garlic, crushed 1 tablespoon flat-leafed parsley, finely chopped Freshly ground black pepper 1 tablespoon olive oil 12 (chestnut) mushrooms 1. Preheat the convection oven to 392°F. 2. Grind the slices of bread into fine crumbs in the food processor and mix in the garlic, parsley and some seasoning to taste. Lastly, stir in the olive oil. 3. Cut off the mushroom stalks and fill the caps with the bread crumbs. 4. Put the mushroom caps in a basket and place it into the convection oven.
5. Serve the drumsticks with corn salad and French bread. Tips - Corn Salad Serve the drumsticks with a refreshing corn salad. Drain a can of corn kernels (300 gram). Cut four tomatoes into four sections and remove the seeds. Cut the flesh of the tomatoes into cubes. Mix the corn with the tomato cubes, 1 finely sliced green onion, the juice of half a lime, 2 tablespoons fresh, coarsely chopped coriander, and some salt and freshly ground chili pepper to taste.
Pork Satay with Peanut Sauce Main course - 2-3 portions 20 minutes (+15 min to marinade) + 12 minutes convection oven 2 cloves garlic, crushed 2 cm fresh ginger root, grated or 1 teaspoon ginger powder 2 teaspoons chili paste or hot pepper sauce 2-3 tablespoons sweet soy sauce 2 tablespoons vegetable oil 400g lean pork chops, in cubes of 3 cm 1 shallot, finely chopped 1 teaspoon ground coriander 200 ml coconut milk 100 g unsalted peanuts, ground 1.
0 g chicken fillet, in pieces 1 egg yolk + 2 egg whites 1 clove garlic, crushed 2 tablespoons red pesto Freshly ground pepper 1 tablespoon flat-leafed parsley, finely chopped Food processor 1. Grind the bread with the paprika powder in the food processor until you have a crumbly mixture and mix in the olive oil. Transfer this mixture to a bowl. 2. Then purée the chicken fillet in the food processor and mix with the egg yolk, garlic, pesto, and parsley. Add 1/2 teaspoon salt and pepper to taste. 3.
1 green onion, finely chopped 50 g ground coconut Food processor 1. Peel the mango and cut it into small cubes. Mix the mango cubes in a bowl with 1/2 teaspoon red chili paste, 1 tablespoon coriander and the juice and zest of half a lime. 2. Purée the fish in the food processor and then mix with 1 egg and 1 teaspoon salt and the remainder of the lime zest, red chili paste and the lime juice. Mix with the remainder of the coriander, the green onion and 2 tablespoons coconut. 3.
1. Preheat the convection oven to 446°F 2. Mix the ground meat in a bowl with the egg, bread crumbs, salami, onion, thyme, 1 teaspoon salt and a generous amount of pepper. Knead and mix thoroughly. 3. Transfer the ground meat to the pan or dish and smoothen the top. Press in the mushrooms and coat the top with olive oil. 4. Place the pan or dish onto the wire rack and put them into the convection oven. Set the timer to 20-25 minutes and roast the meat loaf until nicely brown and done. 5.
Tips - Roasted cherry tomatoes Place 250 g cherry tomatoes on the vine in the basket and roast them in the airfryer for 3-4 minutes at 446°F. The tomatoes are ready when the skin breaks. Arrange one or two clusters of tomatoes on each plate next to the stuffed courgettes.
Salmon Quiche Main course - 2 portions 15 minutes + 20 minutes convection oven 150 g salmon fillet, cut into small cubes 1/2 tablespoon lemon juice Freshly ground black pepper 100 g flour 50 g cold butter, in cubes 2 eggs + 1 egg yolk 3 tablespoons whipping cream 1/2 tablespoon (tarragon) mustard 1 green onion, sliced into 1 cm pieces Small, low quiche pan, approx. 15 cm diameter, buttered 1. Preheat the convection oven to 392°F. Mix the salmon pieces with the lemon juice and salt and pepper to taste.
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