IMPORTANT SAFEGUARDS..
When using electrical appliances, basic safety precautions should always be followed, including the following:
1.Read all instructions before operating.
2.Do not touch hot surfaces. Use handles or knobs.
3.Remove all packaging plastics and other materials from unit before operating.
4.Wash all removable accessories before using for the first time.
5.Unit should be turned on to MAX temperature for 10 minutes for the first time to burn off any access manufacturing or packaging oils.
6.To protect against electrical shock, do not immerse cord, plug or appliance itself in water or other liquids.
7.Close supervision is necessary when appliance is used by or near children.
8.Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
9.Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return the appliance to the nearest authorized service facility for examination, repair or adjustment.
10.The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
11.Do not use outdoors.
12.Do not let cord hang over edge of table or counter or touch hot surfaces.
13.Do not place on or near a hot gas or electric burner, or in a heated oven.
14.Always attach plug to appliance first, then plug cord into wall outlet. To disconnect, turn any control to OFF position, then remove plug from wall outlet.
15.Oversized foods or metal utensils must not be inserted in the appliance as they may cause a fire or risk of electrical shock.
16.A fire may occur if the appliance is covered or touching flammable material including curtains, draperies, walls and the like when in operation.
17.Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts, involving a risk of electrical shock.
18.Extreme caution should be exercised when using containers constructed of other material other than metal or glass.
19.Do not store any materials other than manufacturer's recommended accessories in this oven when not in use.
20.Do not place any of the following materials in the oven: Paper, cardboard, plastic and the like.
SAVE THESE INTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY!
3
USING YOUR OVEN..
CONVECTION BAKING
As general rule, baked goods require a lower temperature in a convection oven than in a conventional oven. Lower the recipe temperature by 50° to a minimum of 300° when baking cakes, pies, cookies and bread to avoid over baking and burning. Follow package instruction for time and temperature when cooking convenience foods. Check food about ¾ way through cooking cycle and adjust time or temperature if necessary.
OPERATION:
§Place the Universal Baking Rack in lowest or middle Rack Support Guide, depending on the height of the pan or according to recipe directions.
§Preheat the oven as directed in recipe.
§Place item to be baked the Universal Baking Rack.
§Set TEMPERATURE CONTROL to desired temperature.
§Turn FUNCTION CONTROL to BAKE setting.
§Turn TOAST/TIMER CONTROL to STAY ON.
§Check food for doneness
§Turn the TOAST/TIMER CONTROL to OFF when cooking cycle is complete.
CONVECTION ROASTING
OPERATION:
§Set TEMPERATURE CONTROL to recipe setting or setting normally used in a conventional oven. Turn FUNCTION CONTROL to BAKE/ROAST.
§Place food to be cooked on Broil Rack and then place the Broil Rack (H) into Roasting Pan. Place Roasting Pan onto the Universal Bake Rack.
§Turn TOAST/TIMER CONTROL to STAY ON. Time accordingly and check progress with meat thermometer to ensure desired doneness.
§To check or remove food, use ROASTING TRAY REMOVAL CLIP to help slide food in and out.
§Turn TOAST/TIMER CONTROL to OFF when cooking cycle is complete.
TYPE/CUT | TEMP. | WEIGHT | TIME | FINISHED TEMP. | |
Beef* |
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- | Eye of Round | 325° | 20 min / lbs. | ||
- | Standing Rib | ° | 20 min / lbs. | ° | |
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| 325 |
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| |
Pork
-Loin (boneless)
- | Loin (with bone) | 325° | 30 min / lbs. | 170° Well | |
- | Ham (fresh) | 325° | 35 min / lbs. | 170° Well | |
- | Ham (smoked) | 325° | 30 min / lbs. | 170° Well | |
|
| 325° | 18 min / lbs. | 180° Well | |
Poultry |
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- | Chicken (Whole) | 325° | 190° | ||
- | Turkey (breast) | ° | 1 hr 45 min. | ° | |
- | Turkey (Whole) | 325 | 1 hr 45 min. | 175 | |
325° | 190° | ||||
- | Duck** | 400° | 1 hr 40 min. | 185° | |
- | Cornish Hen | 325° | 190° | ||
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*Beef times are for Medium doneness. Subtract 15 min. for Rare. Add 15 min. for Well Done.
**Duck is naturally very fatty. Check Drip Pan after 1 hour of cooking carefully empty it if it is half full.
Note: All roasting times are based on meats at refrigerator temp. Frozen meats may take considerably longer. Therefore, an oven thermometer is recommended.