9
USAGE-DEHYDRATING FOOD/ PRE-HEATING / THAWING
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
checking-lower the handle until it snaps in.
10. Most fruit will be pliable or leathery when done (you can bend it and it won’t break). To check -tear a piece of dried fruit in half
and if no moisture beads up on the inside and there is no stickiness on the outside, it’s done.
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.
PRE-HEATING
NOTE:
Make sure to insert the trays inside the oven prior to pre-heating. If pre-heating is required, set the required temperature
using the temperature dial. Set the time controls to 10 minutes. Once the temperature has been reached, the Halogen light will turn
off. Now you can open the lid and place the food inside.
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.
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.
SUGGESTED COOKING TIMES
MEATS
Beef Roast 3 lb.
45 min (
R
are)
50 min (
M
edium)
60 min (
W
ell)
400 F°
LOW
80 min
(Med rare)
15-20 min per lb. Use Extender Ring
Turn every 15 min
FISH
TYPE OF FOOD
NOTES
COOKING
TEMP.
RACK
HEIGHT
COOK TIME
(from fresh)
COOK TIME
(from frozen)
400 F°
Turn after 7 min
Steak 1" Thick
HIGH
10 min (Med rare) 15 min (Med rare)
350 F°
LOW
Frozen loaf-cover w/foil half way through
40 min
60 min
Meat Loaf 2 lb.
400 F°
Turn once
HIGH
Hamburger 1/4 lb.
10/12/15 min (
R
/
M
/
W
) 12/15/18 min
400 F°
LOW
Turn and baste
10-12 min
15-18 min
Shish Kabob Steak
400 F°
HIGH
Arrange both racks in crisscross pattern
8 min
10 min
Hot Dogs
350 F°
LOW
Fat side down, turn half way through
60 min
95 min
Pork Roast 3 lb.
Turn after 10 min
400 F°
HIGH
16-18 min
30 min
Pork Chops 1/2" thick
Turn over
400 F°
HIGH
10 min
15 min
Sausage Patties 1/2 lb.
Turn over
400 F°
LOW
15 min
22 min
Italian Sausage Links 1 lb.
Turn, baste
400 F°
LOW
30 min
45 min
Spare Ribs
Turn after 5 min
400 F°
HIGH
20 min
30 min
Lamb Chops 1 1/2" thick
Crisscross racks; turn after 5 min
400 F°
LOW
10 min
16 min
Bacon
Crisscross racks; turn, baste
400 F°
HIGH
10 min
12 min
Grilled Shrimp
Crisscross racks
400 F°
HIGH
15-18 min
20 min
Sea Scallops 6 oz.
Crisscross racks
400 F°
HIGH
10 min
12 min
Breaded Fish
Turn once
400 F°
HIGH
15-18 min
25 min
Salmon Steak 4 oz.
10
