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| SUGGESTED COOKING TIMES |
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DEHYDRATING YOUR FRUITS, VEGETABLES AND HERBS
1.Wash the fruit or vegetables you are using and dry them. Peel the skin, if you prefer.
2.Using a sharp knife, make slices about 1/16th of an inch. If using soft fruits like bananas or any other soft fruit, briefly place it in the freezer so it can harden. That will make the slicing much easier.
3.Place fruit slices in a lemon juice solution of 1/2 cup water with 1/2 cup lemon juice for 10 minutes. When soaking banana slices, soak only for 5 minutes. Do not soak vegetables.
4.Arrange both racks (high and low) on top of each other to form a grid. Just place the high cooking rack in first, then layer the low cooking rack over the high rack. Align to form a grid.
NOTE: If dehydrating herbs, use the lower rack alone.
5.Place the slices close together (but not touching) in one layer. Do not stack one on top of the other.
6.Close the lid. Do not lower the handle yet.
7.Set the temperature knob to THAW/WASH and the timer knob to 60 minutes (for fruits). Refer to individual cooking times on p.12.
8.Lower the handle until it snaps in, this will turn the unit ON. The handle MUST be flat down in its stored position for the oven to operate.
IMPORTANT: The handle operates as a safety switch, as soon as it is lifted, the oven will turn off.
9.It is recommended to check on the food every 15 minutes or so. Just simply lift the handle up to turn the oven off. When done
10.Most fruit will be pliable or leathery when done (you can bend it and it won’t break). To check
PRE-HEATING
NOTE: Make sure to insert the trays inside the oven prior to
CAUTION: When removing the glass lid always bring the handle to its upright position as this will activate the safety switch and turn the oven off. The oven will be very hot. If using extender ring, be extra careful as it will get very hot during cooking process. It is strongly recommended to use oven mitts when removing the glass lid.
Follow the usage directions on pp. 8+9 for complete instructions.
THAWING
Although you can cook from frozen using this infrared oven, we offer you an option to thaw frozen foods. This way it is done in most efficient way without changing the quality or texture of the food.
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NOTE: Refer to the below cooking times as a guide only. Time may vary according to the weight of the food, adjust to your preference. Always make sure to refer to the Internal Food Temperature guide on the page 13.
TYPE OF FOOD | RACK | COOKING | COOK TIME | COOK TIME | NOTES | |
HEIGHT | TEMP. | (from fresh) | (from frozen) | |||
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MEATS |
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Bacon | LOW | 400 F° | 10 min | 16 min | Crisscross racks; turn after 5 min | |
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Beef Roast 3 lb. | LOW | 400 F° | 45 min (Rare) | 80 min | ||
50 min (Medium) | ||||||
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| (Med rare) | Turn every 15 min | ||
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| 60 min (Well) | |||
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Hamburger 1/4 lb. | HIGH | 400 F° | 10/12/15min (R/M/W) | 12/15/18min | Turn once | |
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Hot Dogs | HIGH | 400 F° | 8 min | 10 min | Arrange both racks in crisscross pattern | |
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Italian Sausage Links 1 lb. | LOW | 400 F° | 15 min | 22 min | Turn over | |
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Lamb Chops 1 1/2" thick | HIGH | 400 F° | 20 min | 30 min | Turn after 5 min | |
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Meat Loaf 2 lb. | LOW | 350 F° | 40 min | 60 min | Frozen | |
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Pork Chops 1/2" thick | HIGH | 400 F° | 30 min | Turn after 10 min | ||
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Pork Roast 3 lb. | LOW | 350 F° | 60 min | 95 min | Fat side down, turn half way through | |
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Sausage Patties 1/2 lb. | HIGH | 400 F° | 10 min | 15 min | Turn over | |
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Shish Kabob Steak | LOW | 400 F° | Turn and baste | |||
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Spare Ribs | LOW | 400 F° | 30 min | 45 min | Turn, baste | |
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Steak 1" Thick | HIGH | 400 F° | 10 min (Med rare) | 15 min (Med rare) | Turn after 7 min | |
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FISH |
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Breaded Fish | HIGH | 400 F° | 10 min | 12 min | Crisscross racks | |
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Grilled Shrimp | HIGH | 400 F° | 10 min | 12 min | Crisscross racks; turn, baste | |
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Salmon Steak 4 oz. | HIGH | 400 F° | 25 min | Turn once | ||
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Sea Scallops 6 oz. | HIGH | 400 F° | 20 min | Crisscross racks | ||
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