| PROBLEM |
| POSSIBLE CAUSE |
| SOLUTION | |
|
|
| ||||
|
|
|
|
|
|
|
| I opened the oven door |
| The INICIAR/DETENER |
| Once the door of the | |
| and when I closed it the |
| (START) button has not |
| InfraWave® Oven has been | |
| oven is no longer on. |
| been pressed. |
| opened, the oven goes into | |
|
|
|
|
| a pause mode. It can only be | |
|
|
|
|
| reactivated by pressing the | |
|
|
|
|
| INICIAR/DETENER (START) | |
|
|
|
|
| button. The exception is the | |
|
|
|
|
| TOSTAR (TOAST) function, | |
|
|
|
|
| where once the oven door is | |
|
|
|
|
| opened the toast cycle ends. | |
| I am using the rotisserie |
| The food is not balanced |
| Once food has been placed | |
| and the food is flopping |
| on the rotisserie rod. |
| on the rod and the prongs | |
| to one side more than |
|
|
| have been inserted into the | |
| the other. |
|
|
| food, place the rod into | |
|
|
|
|
| position in the oven and use | |
|
|
|
|
| the TURN ONLY feature in | |
|
|
|
|
| the A LA BRASA (ROTISSERIE) | |
|
|
|
|
| program to make sure the | |
|
|
|
|
| food is balanced. If food is | |
|
|
|
|
| unbalanced, remove the rod | |
|
|
|
|
| and reposition the food. | |
| When baking poultry |
| The chicken has not been |
| Make sure the legs and wings | |
| using the rotisserie, the |
| tied up (trussed) or it may |
| are tied to the body of the | |
| wings and/or legs are |
| be too large for the oven. |
| chicken or game hen before | |
| touching the elements. |
|
|
| placing on the rotisserie. | |
|
|
|
|
| ||
|
|
|
|
| Check the maximum weight | |
|
|
|
|
| allowed in the oven. | |
| I can’t find the exact |
| Although we have |
| Select a food that is most like | |
| food I want to cook in |
| programmed more than |
| the one you want to cook | |
| the programs. |
| 60 foods into the oven, |
| or use the ConvertMenu™ | |
|
|
| there will surely be some |
| function. Simply select the | |
|
|
| that are missing. |
| appropriate category and enter | |
|
|
|
|
| the temperature and time | |
|
|
|
|
| required for the food. Once | |
|
|
|
|
| the PROGRAMAR (CONVERT | |
|
|
|
|
| MENUTM) button is pressed | |
|
|
|
|
| again the oven will do the | |
|
|
|
|
| work for you. | |
|
|
|
|
|
|
|
61
RECIPES
BROILED STEAK WITH KALAMATA OLIVE SALSA
¼cup finely diced Manchego cheese
¼cup diced purple onion
¼cup chopped kalamata olives
¼cup diced red pepper
4 tbsp. olive oil
1 tsp. instant minced onion
½tsp. seasoned salt
½tsp. spicy Montreal steak seasoning ¼ tsp. garlic pepper
¼ tsp. seasoned pepper
2 New York strip steaks (about 8 oz., ea.)
In small bowl, combine first 4 ingredients; add 3 tbsp. olive oil and blend well. Let stand at room temperature while preparing steaks.
In another small bowl, combine minced onion, salt, steak seasoning, peppers and remaining 1 tbsp. olive oil; blend well. Brush half seasoning mixture evenly over one side of steak.
Place steak, seasoned side up, on ungreased rack in bake pan/drip pan of Black & Decker® InfraWave® Oven. Place pan inside oven and close oven door.
Follow these steps:
TEMP ALTA | carne de res |
| |
tipo steak | or | ||
| |||
LCD Display | LCD Display |
|
Halfway through cooking, remove steaks from oven. Turn over and brush steaks with remaining seasoning mixture.
Return steaks to oven; close door and press 
to continue cooking. When cooking time is complete, oven will give an audible signal. Check for doneness.
Tent loosely with foil and let beef stand for at least 5 minutes before serving.
Serve steak topped with olive mixture. Add cooked rice and a mixed green salad for an easy, yet elegant, dinner.
Makes 2 servings.
Note: Insert a meat thermometer into the thickest part of the meat to test the
doneness: 120° to 125°F (49° to 52°C) for rare; 135° to 145°F (57° to 63°C) for medium
62
