The recipes provided in this booklet can be adjusted slightly due to
individual cooking habits and methods. Please use the information
provided as a reference.
You can always use your favorite conventional oven recipes with this
unit by adjusting the temperature or time slightly. Convection cooking
uses circulated hot air and the Nano-Carbon technology will save
energy and cooking time by approximated 25~30%.
Tips:
If baking time of original recipe is less than 15 minutes: keep the
original baking time but reduce temperature by 25~30°F.
If baking time of original recipe is more than 15 minutes, bake at
original temperature, but reduce cooking time by 25~30%.
Always preheat (3 to 5 minutes), unless your recipe indicates
otherwise.
TIME AND TEMPERATURE REFERENCE
Food
Temperature
(°F)
Time
(Minutes)
Quantity
Whole Chicken
400
35
3 lb
Drumsticks
375
15
8 pieces
Steak
400
10 ~ 15
16 oz
Pork Loin
400
20
2 lbs
Shrimp
450
5
1 lb
Corn
375
10
4 pieces
Cake
300
15
1 box
GARDEN FRESH PIZZA
1 baked pizza crust (10 oz / 12”)
2 Tbsp cider vinegar
1 Tbsp olive oil
1/2 clove garlic (minced)
2 tsp shallots (minced)
2 tsp chopped fresh basil leaves
½ tsp of fresh thyme leaves
½ tsp chopped fresh rosemary leaves
1 cup mushrooms (sliced)
1 cup yellow squash (sliced)
¾ cup Roma tomatoes (sliced)
½ cup bell pepper (diced)
½ cup green onions (thinly sliced)
Salt
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1. In bowl, mix vinegar, olive oil, garlic, shallots, basil,
thyme, and rosemary.
2. Place crust on pan or baking sheet. Brush with all but 1
Tbsp of the vinegar mixture.
3. Preheat oven for 3 minutes at 450°F.
4. Layer vegetables over crust. Sprinkle lightly with salt.
5. Spread mozzarella and Parmesan chesses equally.
6. Place on short rack and bake at 425°F for 10 minute s.
Drizzle with remaining vinegar mixture.
Makes 4 to 6 servings.
7
8
