P
roblem
P
otentIal
C
auSe
S
olutIon
Overcooked /
Undercooked Foods
Incorrect temperature or
time setting
You may have to adjust the time and
temperature to desired taste. To set the
timer for less than 20 minutes, turn the
timer past the 20-minute mark to engage
timer switch and then turn it back to
desired time.
Because your countertop oven is
smaller than your regular oven, it will
heat up faster and generally cook in
shorter periods of time.
Rack placement
Refer to “Positioning Rack” Section,
Page English-4. Rack may need to be
adjusted to accommodate food type.
Burnt Smell
First Use
It is recommended to heat countertop
oven to 450º for approximately 15
minutes to eliminate any manufacturing
residue that may remain after shipping.
Food build-up inside oven, on
heating elements or in crumb
tray.
Refer to “Cleaning Your Countertop
Oven” Section, Page English-6.
Oven does not
turn ON
Unit is unplugged
Plug the countertop oven into a 120-volt
AC electrical outlet.
Timer was not turned past
20 minute mark.
Set timer knob and temperature knob to
desired setting. Both must be turned on
to operate the countertop oven.
Only one heating
element is heating up
Function setting selection
determines which heating
element will operate.
When toasting, make sure the oven is
not
set to broil setting and temperature
is set at 450º.
Heating elements
do not stay ON
Heating elements will cycle
ON and OFF to maintain
proper heat.
You may not see elements
glowing.
Be certain that function is as desired.
Helpful Tips / Troubleshooting
English-7 |
oster.com
English-8 |
oster.com
Recipes
Brie and Artichoke Bruschetta
6 (¹⁄³-inch-thick) slices of round country loaf
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
6 oz. brie
2 (6 ½-oz.) jars marinated artichoke hearts, drained
1 tablespoon chopped fresh mint
1 (2 oz.) piece prosciutto or ham
1 tablespoon chopped fresh basil
1 small red onion, chopped
¼ cup parmesan shavings
1 tablespoon chopped garlic
Set Oster
®
Toaster Oven to broil and pre-heat. Arrange bread in one layer on a
baking pan, then brush tops with 2 tablespoons oil and season with salt and
pepper. Broil until golden brown and transfer to a rack. Spread thin layer of Brie
on toasted bread. Cut artichokes lengthwise into ¼-inch-thick slices and cut
prosciutto into matchsticks. Heat 1 tablespoon oil in a 10-inch heavy bottom
skillet on moderately high heat. Add the onions and garlic. Stir frequently until they
become transparent. Add the artichokes and prosciutto, cook the artichokes until
golden (about 4 minutes) then add the balsamic vinegar. Add the basil and mint,
salt and pepper to taste. Spoon the mixture over the toast. Top with Parmesan
and serve immediately.
Honey Mustard Chicken with Spicy Pecan Cornflake Crust
This savory dish is low fat and your kids will love it.
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs and/or breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal, pulsed in food processor until flakes are crumbs.
Mix the mustard and honey together in a medium shallow bowl. Thoroughly coat
the chicken on both sides. Combine cayenne pepper, cornflakes and pecans in
another shallow bowl. Spray baking pan with nonstick spray and place breasts
in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until chicken
reaches internal temperature of 170°F and is no longer pink in center.
