P/5
P/6
3.
Don not over load the power socket, where you plug the appliance.
4.
Unplug the appliance, let it cool down before cleaning, and washing the Bowl
5.
Avoid any form of tapping, knocking, striking or touching the appliance while it
is working.
6.
When strange noise is heard, or severe vibration occurs, do not open the Lid.
Unplug the appliance immediately and contact a licensed technician for a
check- up.
7.
Never place the Lid on the table after cooking. It is suggested to put the Lid on
the High Rack or Low Rack
CONVECTION OVEN COOKING TIPS
One-Touch Functions
* Note: Please fill water and detergent after cooking when the Bowl is completely
cool.
Thawing Food
The convection oven will thaw most foods. Simply place onto one of the Racks,
set the Thermostat to 70°C to THAW and allow approximately 40 minutes per kg.
Large items like meat joins should be turned at least once during the thawing
process. Any liquids or juices from thawed food should be thoroughly cleaned
from the Bowl before cooking.
Baking and Steaming
The temperature for cooking of uncovered dishes is usually 20 to 40°C lower than
in the traditional oven. No pre-heating is necessary in convection oven when
baking.
Ordinarily, the centre of a cake batter will be moist, while the section closest to rim
of the baking pan will be done first. For this reason, a bunt cake pan or tube pan is
better to use than the larger layered cake pans.
* Note: Times may vary, depending on depth and size of mixture.
Grilling and Broiling
For broiling or grilling with a convection oven, the temperature should be set
between 220-250°C. No pre-heating is necessary in convection oven when
baking. Food should be placed on the rack without covering. To bring the food
closer to source of the heating air, the High Rack ( should be used. Add hickory
liquid smoke or mesquite to get a smoky flavor. Any seasonings should be applied
to the surface of the meat.
If the fish or meat is lean, spray the rack or grill with non-stick vegetable oil, or
brush with cooking oil prior to arranging the fish/ meat on the grill. This will
minimize food sticking to the grill.
For browner or more seared surfaces, broil on both sides as with thick stocks or
steaks. For thinner pieces, no turning is necessary.
Roasting
Lining bottom of the Bowl with aluminum foil (leaving an inch of rim) will catch
drippings if desired. To let hot air freely circulate, use low Rack . Te propelled hot
air cooks meat evenly and seals in the juice. Turning and basting is not necessary.
A meat thermometer is recommended. However, without one, go by the time
temperature table give here, or follow the chart given for the conventional or
regular ovens and subtract 25°C.
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