Cosmo COS-EPGR, Руководство пользователя

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Oven Functions
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Do not place water, ice, or any dish or tray directly on the oven floor, as this will irre-
versibly damage the enamel.
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Do not cover the slotted grid of the broil/roast pan with aluminum foil. This will catch the
grease and could cause fire.
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Do not use plastic wrap or wax paper in the oven.
✓
For food safety reasons, do not leave food in the oven for longer than two hours before
and after cooking or defrosting. This is to avoid contamination by organisms which may
cause food poisoning. Take care during warmer weather.
According to the United States Department of Agriculture (USDA): DO NOT hold
foods at temperatures between 40ºF to 140ºF more than 2 hours.
Always cook
foods to the internal temperatures as recommended by the USDA.
Never cover any slots, holes or passages in the oven bottom or cover an entire
rack with materials such as aluminum foil. Doing so blocks air flow through the
oven and may cause carbon monoxide poisoning.
Aluminum foil lining may also trap heat, causing a fire hazard.
WARNING
WARNING
Oven Function
Natural Airflow Bake
Occurs when heat is transferred into the oven from the bake burners in the bottom of
the oven cavity. Heat is then circulated by natural airflow. This is the traditional bake
setting.
Broil
The broil burner is located at the top of the oven. This burner heats the metal screen
until it glows. The glowing screen produces the heat, searing the outside of broiled
foods and sealing in juices.
Convection Bake
The oven convection fan circulates and distributes the heat in the oven for faster and
even cooking. Convection cooking allows you to bake more items on multiple racks.
To bake using the convection fan:
1. Position the oven bottom cover and the oven shelves before using oven.
2. Remove any unused shelves and baking utensils from the oven.
3. Preheat the oven to the temperature stated in the recipe. Depending on the temper-
ature andthe size of the oven, preheating will take around 15-20 minutes.
4. Arrange pans and food items evenly on the shelves. Make sure pans do not touch
each other or the sides of the oven. When baking a single item, always center the item
on the oven shelf. If baking on multiple shelves, make sure you stagger items on the
shelves so that one is never directly above another.
5. When baking using convection, either reduce the temperature stated in the recipe
and leave the baking time unchanged, or reduce the baking time by several minutes
and leave the temperature unchanged. For foods with a baking time of over an hour,
reducing both the temperature and time slightly may give the best results.
6. Dark metal baking pans or those with a dull finish absorb heat faster than shiny
pans, and are excellent for pies and breads, or anything that needs browning or a
crisper crust.
7. Shiny finished cookware may work best for foods that require lighter, delicate
browning (e.g. cakes and cookies), as it reflects some heat and gives a less intense
baking surface.
Oven Safety Guidelines
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6
8. Avo
id o
pening the oven door frequently during baking
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When using the oven for the first time, it must be operated for 15-30 minutes
at a temperature of approximately 500 ° F without cooking anything inside to
remove moisture and odors from internal insulation.
WARNING
IMPORTANT