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AFTER SALES SUPPORT
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15
Broiling and Grilling
NOTE
: For best results, it is recommended that the temperature be set at 450°F – 480°F.
•
Place food directly on the low rack without covering it. Use the high rack to bring the food
closer to the heat source for additional crispness and browning of the food.
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If the meat or fish is very lean, brush the rack with cooking oil before arranging the food on
the rack. This will prevent the food from sticking.
Roasting
•
Line the bottom of the glass bowl with aluminum foil to catch any fat or grease drippings.
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Place food directly on the low rack.
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Turning and basting is not necessary, however a meat thermometer is recommended.
Roasting Whole Chickens
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Rinse the chicken thoroughly and clip away any excess fats or unwanted parts.
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Add desired seasonings such as garlic, black pepper and salt. Before roasting, allow the
seasonings or marinades to penetrate for a few hours.
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Line the bottom of the glass bowl with aluminum foil to catch any fat or grease drippings.
•
Roast the chicken for approximately 10 minutes per pound at 400°F.
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Increase the temperature to 480°F for an additional 5-10 minutes for crisper skin.
Roasting Whole Roasts
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With the fatty portion of the roast facing upward, place the roast directly onto the center of
the lower rack. The temperature for roasting is usually 50°F less than regular conventional
roasting. Cooking time depends on the type and size of the roast.
Air Frying
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Little or no oil is used, yet the effect is like pan-frying or deep frying. If oil is used, only a
thin layer of oil should be evenly applied to the food with the aid of a pastry brush.
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Spray or brush vegetable oil onto the rack to assist with removal of cooked food.
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Once food has finished cooking, remove the lid from the glass bowl. Otherwise, the steam
will cause the food to become soggy instead of crispy.
NOTE
: Never fill the glass bowl with oil. The turbo convection oven is not to be used as a deep fryer.