SQ PC 7183 01-09-17 | SQ Professional Ltd © 2017 All rights reserved.
SQPro HALogen oven oPerAtion MAnuAL
QUICK REFERENCE CARD continued
cooking method
note
BAKING
Place food in a metal, silicon or tempered glass baking pan that is no more that 30cm / 12” in diameter. Leave
enough room for the flow of hot air around the food being cooked. If you do not have a baking pan of the right
size, you can shape aluminium foil into any type or use aluminium foil dishes and containers.
Consult the chart inside for guidelines regarding baked foods. If the baked food starts browning to quickly
reduce the temperature or cover it with baking paper or aluminium foil.
Alternatively you can pre-heat the oven before cooking or use an extension ring to create more distance be
-
tween heating element and food.
BROILING
Place the food directly on wire rack. For very thick cuts of meats, turn the food at the halfway point.
Like roasting, broiling time may vary depending on cut, size, amount of fat, etc.
STEAMING
You can steam vegetables at the same time you cook your main dish by placing the vegetables in an aluminum
foil pouch: add a few drops of water and seal the pouch.
You can also add a cup of water in the bottom pot, with savory herbs and spices to steam fish or vegetables.
FRyING
You can get the effect of deep-fried French fries without all the oil by dipping potato strips in polyunsaturated
cooking oil. Allow excess oil to drain away and cook according to cooking guide.
To make delicious fried chicken, dip chicken pieces in batter and then in cooking oil, drain excess oil and cook
according to chart provided.
HALOGEN OVEN COOKING GUIDE
poultry
TImE
(min)
TEmPERaTuRE
RaCK
°C
°F
Chicken (whole)
35-40
200
392
LOW
Chicken (parts)
15-20
200
392
HIGH
Turkey
60-90
200
392
LOW
Duck
50-60
200
392
LOW
meat
TImE
(min)
TEmPERaTuRE
RaCK
°C
°F
Rare
35-40
175
347
LOW
Medium
45-50
175
347
LOW
Well done
55-60
175
347
LOW
Steak medium rare
8-10
250
482
HIGH
LAMb ROAST 1.5
kg
(3.5
lb
)
Medium
60-70
200
392
LOW
Well done
80-90
200
392
LOW
SauSaGE
10
200
392
LOW
sea food
TImE
(min)
TEmPERaTuRE
RaCK
°C
°F
Shrimp
8-10
200
392
High
Steamed clams
3-5
160
320
Low
Lobster
12-15
175
347
Low
vegetaBles
TImE
(min)
TEmPERaTuRE
RaCK
°C
°F
French Fries
12-15
200
392
High
Onion (small, whole)
60
200
392
Low
Peppers (halved)
34
200
392
Low
Parsnips (2cm strips)
36
200
392
High
eggs
TImE
(min)
TEmPERaTuRE
RaCK
°C
°F
Soft-boiled
4-5
200
392
LOW
Hard-boiled
8-10
200
392
LOW
Omelette
10-12
175
347
LOW
H
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