GVA GVACO28, Instruction Manual

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TABLE OF CONTENTS
Important Safety and General Instructions 3
Parts List and Accessories 4-5
Features of your Convection Oven 6
Before Using for the First Time 7
Operating your Convection Oven 8
How to use your Halogen Digital Convection Oven 9
Cooking Food 10
Using the Delay Settings 11
Using Extender ring and Self-Cleaning Fuction 12
Recipes 13
Important Safety and General Instructions
Please keep this user manual in a safe place along with your purchase receipt and carton
for future reference. The safety precautions enclosed herein reduce the risk of fire, electric
shock and injury when correctly adhered to.
1. Read all instructions before using the Convection Oven.
2. NEVER place food directly on the bottom of the Glass Cooking Bowl, as the bottom of
the food will not cook evenly. Always use a rack or pan when cooking. Note: Most pans
can be used in this oven as long as it is a BAKING pan and fits comfortably inside the
oven.
3. DO NOT touch hot surfaces. The temperature of the outer surface can get very hot
while the Convection Oven is in operation. Always use oven mitts when handling hot
materials and allow metal parts to cool before cleaning. Allow the unit to cool thoroughly
before putting in or taking out parts. Always use the handles when moving the unit.
4. DO NOT use the Convection Oven for other than its intended use.
5. Before turning on, ensure the electrical voltage and frequency of the circuit corresponds
to those indicated on the rating label of the appliance.
6. To protect against the risk of electric shock, do not immerse this Convection Oven, cord
set or plug in water or any other liquid.
7. The Convection Oven is not intended to be operated by means of an external timer or
any type of separate remote control system.
8. The use of attachments which are not recommended or sold by the manufacturer may
cause fire, electric shock or injury.
9. This appliance is designed for indoor use only. DO NOT use outdoors.
10. DO NOT use an extension cord unless completely necessary with this product. If an
extension cord is used please ensure that it has a rating equal or exceeding the rating
of this appliance.
11. DO NOT pull or carry by cord, use cord as a handle, close a door on the cord, or pull
cord around sharp edges or corners. Keep cord away from heated surfaces.
12. DO NOT bend or damage the power cord.
13. Always unplug the Convection Oven when not in use. To disconnect from the power
supply, grip the plug and pull from the power socket. Never pull by the cord. The power
plug must be removed from the power socket before cleaning, servicing, maintenance
or moving the Convection Oven.
14. Never force the plug into an outlet.
15. DO NOT place the appliance near a hot gas or electric burner.
16. DO NOT cover the appliance whilst in use. If it is covered there is a risk of fire.
17. Improper installation may result in the risk of fire, electric shock and/or injury to persons.
18. If the supply cord or plug is damaged, DO NOT use the appliance. Please return to your
place of purchase along with your receipt for a refund or exchange.
19. The manufacturer or retailer is not responsible for any eventual damages caused by
improper or faulty use.
20. The unit has no user-serviceable parts contained within. Do not attempt to repair,
disassemble or modify the appliance.
21. Always operate on a dry level surface. Operating on sinks or uneven surfaces must be
avoided.
22. DO NOT clean with metal scouring pads.
Parts List
Neck Extender
Button
23. Extreme caution must be used when moving an appliance containing hot oil or other hot
liquids.
24. DO NOT move or lift the convection oven while the power cord is still connected to the
wall outlet. All metal items inside the oven, such as the oven racks, can get very hot
during cooking. Please be careful when removing these items from the oven, always
use the tongs supplied.
Recommended Recipes for your Oven
ROAST CHICKEN
1 Chicken 1 Teaspoon grated lemon rind
1 Small onion 1/4 Teaspoon dried marjoram
2 Tablespoon of butter Garlic,salt,pepper
1/2 Cup of mushrooms 1 Egg
1 1/2 Cup of soft breadcrumbs
1 Tablespoon of chopped parsley
1 Pinch of nutmeg
Clean inside of the chicken and remove excess fat. Peel and chop onion. Add to pan and
lightly fry in butter until soft. Add mushrooms and fry another minute. Mix in crumbs, salt,
pepper, parsley, lemon rind, marjoram, nutmeg and beaten egg. Put stuffing into chicken
and close the opening and sprinkle salt and pepper over chicken and rub into skin. Place
chicken on low rack it Halogen Convection Oven. Bake at 163
℃
for 20 minutes. Turn and
bake for another 20 minutes after adding any potatoes to be cooked. Turn and bake for
final approx 20 minutes until chicken is tender and golden brown all over.
GRAVY
Take scraps and juice plus a little fat from your bowl. Add 1 tbsp of flour and stir over
heat until brown. Slowly add 1 1/2 cups of stock made from chicken stock cube and
mushroom stalks. Cook gravy, stirring continuously, until boiling. Add salt and pepper to
taste.
STUFFED BREAST OF VEAL
1.5kg breast, boned with pocket cut STUFFING continued:
2 tbsp butter 1 Tablespoon grated lemon rind
Garlic, salt and pepper 1 Cup of diced mushroom
2 Cups of fresh white breadcrumbs
STUFFING: 1 Egg, lightly beaten
1 Tablespoon butter 1/2 cup of finely chopped onions
1 Tablespoon of lemon juice Cream
Preheat frying pan .Melt 1 tablespoon of butter in the pan and fry onion until soft. Add lemon
rind and juice, garlic and mushrooms. Fry together for 3-4 minutes. Set aside in large bowl.
Add bread-crumbs, garlic, salt and pepper to fried vegetables. Bind together with egg and
enough cream to form a firm consistency.
Place stuffing into veal pocket and spread evenly then reseal the cavity. Brush veal with
soft butter and place on a low rack in the Halogen Convection Oven.
Preheated to 163
℃
, cook for 20 minutes. Turn, brush again and cook at 150
℃
for 20
minutes. Turn, brush again and cook for approximately 40 minutes with potatoes until ready.
Serve with peas. Pour juices from bowl over carved meat.
CHINESE ROAST CHICKEN
1.5kg roasting chicken, chicken wings 1 teaspoon five-spice powder
or drumsticks 1 teaspoon crushed garlic
1/3 cup soy sauce 1 teaspoon finely grated ginger
1 tablespoon honey 1 tablespoon sesame oil
Marinade the chicken pieces or chicken in the other ingredients
for at least 2 hours, tuning pieces now and then.
Arrange chicken in a single layer on the low rack in the Halogen Convection Oven and cook
at 200
℃
for 15 minutes for wings, 20 minutes for legs, things, 30 minutes for 1/4 or 1/2
chicken. Turn and cook until ready – be sure to check chicken has cooked evenly all the
way through before serving. Serves 6.
HONEY CHICKEN WINGS
0.7kg chicken wings MARINADE:
2 Tablespoons of honey 2 tablespoon of lemon juice
3 Tablespoons of tomato puree 3 tablespoons of soy sauce
1 tablespoons of chopped ginger
Trim excess fat from chicken wings and remove tips. Pat wings
dry and place in a bowl. Combine lemon juice, soy sauce and ginger. Pour over chicken
wings, turn and let stand for 3 to 4 hours while turning occasionally. Mix honey, tomato
puree and a tbsp of marinade.
Remove chicken wings and place on high rack in the Halogen Convection Oven. Roast
for 10 minutes at 163
℃
. Remove wings and roll in honey/tomato mixture. Return wings to
rack and cook for 5 minutes. Remove and roll in mixture and cook and final 5 minutes.
INDIVIDUAL BEEF WELLINGTON
0.7kg 4”thick fillet steaks 1 tablespoon brandy
1 tablespoon butter 2 tablespoons liverwurst
1 packed frozen puff pastry, thawed. Garlic, salt and pepper
1 egg yolk, beaten with a little water
Trim excess fat from steaks. Sprinkle with garlic, salt and
ground pepper. Place on low rack in the Halogen Convection
Oven preheated to 160
℃
and cook for 4 minutes. Remove and cool. Mix liverwurst with
brandy and spread all over steaks. Roll out pastry and cut into 4 squares large enough to
enclose each steak. Place steak in centre of each pastry square and fold over to
completely enclose. Seal seams with a little water and brush top with beaten egg yolk.
Place back on low rack in the halogen convection oven and cook at 215
℃
for 15 minutes
or until golden brown. Serves 4.
ROAST VEGETABLES
Vegetables of your choice Garlic and salt
Ground black pepper 2-3 tablespoons of cooking oil
Peel and clean vegetables. Cut into similar size pieces. Pat dry
and place in a large pot with 2 or 3 tbsp of vegetable oil add garlic,
salt and pepper . Place lid on pot, shake and rotate vigorously.
Place vegetables on high rack in the Halogen Convection Oven
leaving space for air to circulate particularly around the perimeter.
Set Halogen Convection Oven to 200
℃
and bake for approximately 30 to 45 minutes. The
cooking time will vary depending on the size of individual pieces and the total weight in the
oven. Vegetables can be roasting while meat is cooking by placing around the meat and/or
by utilising the high rack and perforated baking dish.
JACKETED POTATOES IN FOIL
Medium size washed potatoes Soft Butter
(1 per person) Garlic Salt
Ground Black Pepper
Make sure potatoes are clean. Remove any eyes,bruises,
faults etc. Dry with paper towel. Rub a little softened butter onto potatoes. Place on foil paper.
Sprinkle with a little garlic, salt and freshly ground black pepper. Wrap up in foil paper.
Place potatoes on high rack in the Halogen Convection Oven around the meat and cook 45
minutes at 190
℃
check with a fork to see that they are cooked through. Serve with sour
cream, chive, grated chese and cooked bacon pieces.
For a variation, mix a little Soy Sauce into the butter before rubbing into the potatoes
omitting the garlic salt.
Technical Specifications
Voltage 220-240 V / 50/60Hz
Rated power 1200-1400W
Container capacity Ø 300 x 150 mm
Gross weight 9.70 kg
Net weight 7.15 kg
Thermal link AC250V,10A,157 °C