Rosewill 96-268-087, Руководство пользователя

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Halogen Convection Oven R-HCO-15001
User Manual
4
The Rosewill Convection Oven improves upon traditional ovens
in the following ways:
BENEFITS OF A CONVECTION OVEN
Consider these other benefits:
• The Convection Oven bowl is made of glass so you can clearly see what you are cooking.
• The Convection Oven combines a circular bowl with a large fan mounted in the lid so that hot air
moves down over the food, around the bowl’s sides, and then back up to the fan. This creates
a tornado-like flow of constantly moving, super-heated air that cooks and browns food quickly and
thoroughly.
• The Convection Oven uses cooking racks that allow you to cook two or three levels of food at
once. In addition, when meat, poultry or fish are cooked, fats and oils fall through the racks into
the bottom of the bowl. You will cook lighter (lower in fat & cholesterol) more nutritious meals, with
enhanced natural flavors.
• Meat and poultry come out brown and crisp on all sides, moist and juicy on the inside with less fat
and cholesterol, and taste better, too.
• Sliced potatoes can be “air-fried” with a very small amount of oil and will turn out crisp and golden
brown and very low in fat- usually about 98% fat free. They can even be cooked with no oil at
all if you are on a strict fat free diet, and still brown and crisp, although a little olive oil gives them a
beautiful finish and delicate flavor.
• Breads and pastries rise higher and fluffier and remain moister than in a standard oven.
• You can reduce up to 80 percent of the energy consumed by a standard oven.
• Save up to 25% of the power and time, as compared to other ovens.
• Multi-level cooking allows you to cook an entire meal at one time, even with different courses.
All this – and it cooks much faster than a standard oven! That is why your new Convection Oven
represents “The NEXT Generation in Cooking.”
• The Convection Oven roasts, grills, bakes, dry fries, re-heats, and can even steam food perfectly.
Convection Ovens cook food in less time than the average conventional oven.
• This is convection cooking without the cost of installing expensive wall units, and it’s portable, too,
so you can take it with you when you move or travel.
• Easy to operate – just set the timer and temperature and put the food in.
• Hot air circulates around food; therefore, food cooks evenly and quickly.
• Meat sears quickly on the outside, sealing juices on the inside, only releasing fat and cholesterol.
• Hot air circulation helps make baked goods rise higher. It’s great for scones, puff pastry & cakes.
• Convection Ovens use less electricity than a conventional oven – up to 80% less.