Before you begin:
Place your oven on a flat surface.
Before using your oven, move it two to four inches away from the wall or
from any objects on the countertop. D o not use on heat sensitive surface.
D O N O T ST O RE O BJECT S O N T H E T O P O F T H E O VEN . IF YO U D O ,
REMO VE ALL O BJECT S BEFO RE YO U T U RN O N YO U R O VEN . T H E
EXT ERIO R W ALLS G ET VERY H O T W H EN IN U SE. KEEP O U T O F
REACH O F CH ILD REN .
GEN ERAL GU ID ELIN ES
Convection Baking (O nly available with select models): T he fan gently circulates
the heat and sur rounds the food to provide exceptionally even temperature.
T his method has been used for many years in large commercial ovens. Because
convection baking provides consistent even temperature, it may cook faster than
conventional baking. W hen convection baking, you generally use a lower than
normal oven temperature, about 25ºF (-3.9ºC) lower than conventional (see
charts and recipes) and as a result, foods come out more moist and delicious.
Convection Baking: Convection baking can be used for roasting meats, whole
chickens, baking cakes, cookies and more.
Conventional Baking: Conventional baking can be used as you would normally
use your large kitchen oven.
Broiling: Broiling can be used for beef, chicken, pork, fish and more. Also can
be used to top brown casseroles and gratins. Caution: Aluminum foil is not
recommended for covering the drip tray. Foil is extremely dangerous when
broiling fatty foods. G rease will accumulate and may catch fire. W e don’t
recommend the use of foil, but if foil is used to cover broiling pan, be sure foil
is tucked neatly around the pan and does not touch the walls or heating rods.
N ever cover crumb tray.
Toasting: Always have the rack in rack position “B”, as indicated in the diagram
on page 12, for even toasting. Always centre your item/items in the middle of the
rack.
WARN IN G: Placing the rack in the bottom position or in the top position
with the rack upwards while toasting may result in a fire. Refer to rack
position diagram for proper use.
Turning off the T oaster Oven Broiler:
T he Start/Stop button, when pushed
the first time, will start the oven. W hen pushed the second time, during oven
operation, the Start/Stop button will turn the oven off. You will know the oven
is off when the LED light turns off.
U SE AN D CARE
U nwind the power cord. Check that the crumb tray is in place and that there is
nothing in the oven. Plug power cord into the wall outlet.
B R O I L
N ote: W hen broiling, add approximately 1/4 cup (50 ml) water to the bottom of
the broiling pan to reduce sizzling and splatter. Place the drip tray in the broiling
pan. N ote: there are two positions for the drip tray so that a variety of thicknesses
of foods can be broiled. Also, the oven rack can be turned up or down depending
on the thickness of the food being broiled. In most cases the oven rack should be
in the higher position (position C - see rack position diagram on page 12.)
To broil, press the “broil” button on the touchpad. T he LED light above the
broil button will turn on. T he temperature will automatically set to (500˚F)
(260ºC) broil temperature. T emperature cannot be changed. Press the Start/Stop
button to start to broil. Preheat oven for five minutes with door closed. T he
clock display will indicate “brl” for broil. After the five-minute preheat period,
place the broiling pan in the oven.
Always leave door ajar when broiling.
N ote: N ever use oven glass dishes to broil.
To stop broil operation, press the Start/Stop button.
T he built-in timer can be used with this function.
See timer instructions on page 7.
6.
