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INTRODUCTION
Convection oven cooking
With circulating hot air, the convection oven cooks food quickly, efficiently and uses much less energy.
The hot air method of cooking ensures an even distribution of heat around the food. One of the effects
of this is that the surface of food such as meat is quickly sealed, allowing it to retain the succulence of
its original flavour.
Lid holder
The lid contains heating element and fan so it is very hot. Never
place the lid directly onto any benchtop or other surface. Always
place the lid into the lid holder as shown in Fig.1.
Ensure the electrical cord is facing down towards the bench top.
Do not use the electrical cord to lift the lid.
Fig.1
Cooking with the extension ring
The extension ring is preferred when you need to cook something of a larger size, such as a whole
chicken. Place the extension ring on the top of the bowl, to make the bowl bigger and give it the extra
volume needed for cooking.
Safety handle
The convection oven will not work unless the safety handle is fully
‘clicked’ by folding it in downward
position. To do this, press the safety button on the handle to lower into place.
If you need to remove the lid during cooking, lifting the safety handle will stop the heater and the turbo
fan. Replace the lid and place the safety handle in the down position to resume cooking.
Thermostat
Sets the cooking temperature from 125°C to 250°C.
Timer
The timer dial is marked in minutes and has a reminder bell, which sounds when the cooking time is
completed. When setting the manual timer, always turn the timer past the time you wish to set, before
turning the timer back to the correct time.
