OPERATION
WARNING: THE OVEN AND ITS PARTS ARE HOT. USE CARE WHEN OPERATING, CLEANING, OR SERVICING THE OVEN.
PRECAUTIONS
•Never attempt to open the oven door while a cook cycle is in progress. Never attempt to operate the oven with the door open.
•Do not operate the oven without the grill, or with missing or damaged lamp shields.
•Never operate the oven without food inside.
•Before removing a pan from the oven, prepare a place to put the hot pan. Do not place the hot pan on wood, plastic, Formica, or other burnable surfaces.
•When removing pans from the oven, use a pan grabber and hot pads designed to withstand high temperatures.
UTENSILS TO USE
We recommend using FlashWare (9" and 12" Pyroceram), Metal, Aluminum and Silverstone pans.
Approved |
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FlashWare (Pyroceram) | Steel | Paper | Stoneware |
Silverstone coated aluminum | Ceramic | Roasting Bags | |
Corelle Dishes | Aluminum | Plastic |
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COOKING HINTS
Experiment. Try various combinations of time and power levels until each of your recipes results in a perfectly cooked product. Some rules of thumb:
•Generally, try to cook as quickly as possible. Cooking for longer periods of time at lower intensities may reduce the quality of the food.
•Consistent preparation and storage of foods to be cooked in the oven will result in consistent cooking results. If oven settings are developed for a pizza using refrigerated and portioned ingredients, then this is how the pizza should be prepared every time or the results will vary.
•Cooking times should decrease if foods are room temperature instead of refrigerated, foods are more dry and porous, foods are flat or thin, uniform size pieces are cooked, or black cooking pans are used.
•Cooking times should increase when foods are thick and/or dense, foods are frozen, the number of food items in a portion is increased, and foods have high moisture content.
•Keep the lamp shields and interior cavity clean.
•For best results when experimenting with a new product or recipe, try to start each test cook cycle from a cool oven.
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