Related Manuals for Toastmaster UltraVection TUV48
Summary of Contents for Toastmaster UltraVection TUV48
- Page 1 TUV48/TUV48CAN c o o k i n ’ i n s t y l e INSTRUCTION MANUAL GUIDE D’UTILISATION INCLUDES RECIPES RECETTES COMPRISES...
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Page 2: Important Safeguards
Do not cover drip tray or any part of the oven with metal foil. This will cause over-heating of the oven. • Use attachments only if recommended by Toastmaster Inc. • Do not use outdoors or while standing in a damp area. -
Page 3: Save These Instructions
Do not place on or near a hot gas or electric burner. • Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. • Use extreme caution when removing bake/broil basket or drip tray or disposing of hot grease. - Page 4 ™ methods of heat transfer (convection, conduction and radiant heat) which creates superheated air movement. The UltraVection resulting in foods that are cooked with a superior taste, texture and appearance not possible with any other oven-cooking method. This revolutionary cooking process allows for greater moisture retention and is perfect for cooking fish, steaks, poultry, seafood, French fries and many convenience foods.
- Page 5 PREHEAT Preset function is set at 4:00 minutes and can not be adjusted. Always preheat the UltraVection Oven for the first use. When cooking consecutive ™ batches of food it is not necessary to preheat after the first batch. During use, the PREHEAT function light and the POWER ON light will be on. PH will appear on the display.
- Page 6 SETTING THE CLOCK 1. Plug unit into 120V ~ 60Hz outlet. 12:00 will show on the display and the colon will blink. 2. Press and hold the STOP/CLOCK SET button for five seconds. The minutes will flash in the display. 3.
- Page 7 2. Press the PREHEAT and START buttons. After four minutes, the oven will beep five times and the POWER ON light will flash to indicate that it is preheated. The PREHEAT function is a preset function and can not be adjusted.
- Page 8 • Times given in cooking charts are suggestions. Experimentation will be necessary to find the combination of cooking features that best suits your personal taste. For frozen convenience foods begin by starting with TURBO for approximately one half of package cooking time.
- Page 9 7. Clean exterior with clean damp cloth and dry thoroughly after each use. NOTE: Do not use without drip tray in place. Any servicing requiring disassembly other than the above cleaning must be performed by an authorized service center. Any service requiring disassembly, other than the cleaning described pre- viously, must be performed by a qualified electrician.
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Page 10: Convenience Food Cooking Chart
Times below are in a preheated oven and to be used only as a guideline. If using a different brand of food, times may need to be adjusted to personal taste. When cooking other brands and flavors of pizza, you may need to experiment to find the best combination of functions instead of using the FROZEN PIZZA button. -
Page 11: Meat Poultry/Seafood Cooking Chart
PREHEAT OVEN EXCEPT FOR FROZEN MEATS One of the UltraVection’s frozen steaks, chops and fillets to restaurant quality perfection in very little time. To grill frozen meats, DO NOT PREHEAT the oven. Place food in the basket and put in the UltraVection oven. Press PREHEAT and at the end of the preheat time, cook on TURBO and/or CRISP for the time in the cooking chart. - Page 12 MEAT, POULTRY AND SEAFOOD COOKING CHART (Con’t.) FOOD AMOUNT POULTRY - Fresh Chicken Wings 8 wings Chicken Breast 1 lb. Tenders Chicken Legs 6 legs Turkey Burgers 4 oz. ⁄ -inch thick PORK - Fresh Pork Loin Chops 8 oz. ⁄...
- Page 13 National Pork Producers Council, The National Honey Board, Belgian Endive Marketing Board, New Zealand Wasubi Limited, and Lawrys. MARINADES Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water and oil in combination with seasonings and herbs. Meat and poultry is allowed to soak in the marinade mixture for several hours or as long as overnight to impart flavor and/or tenderize.
- Page 14 refrigerator at least 30 minutes. Pat dry before grilling. RED WINE VINEGAR ⁄ cup red wine vinegar 2 TBL vegetable oil 1 TBL Dijon mustard ® 1 clove minced garlic ⁄ tsp dried Italian seasoning ⁄ tsp coarsely ground pepper SZUECHAUN ⁄...
- Page 15 ⁄ cup lemon juice 1 TBL soy sauce 1 TBL vegetable oil 2 TBL chopped onion ⁄ tsp ground ginger ⁄ tsp crushed red pepper FIVE-SPICE ⁄ cup soy sauce ⁄ cup lemon juice ⁄ cup minced onion 2 TBL grated fresh ginger root 2 tsp five-spice powder 2 TBL chili oil 2 tsp sesame oil...
- Page 16 ⁄ cup each fresh lemon juice and water 1 TBL finely chopped fresh basil or 1 tsp dried crushed basil leaves 1 tsp vegetable oil ⁄ tsp grated lemon peel ⁄ tsp coarsely ground black pepper RUBS Rubs are a highly concentrated blend of herbs and spices which flavors the exterior of the food as it cooks.
- Page 17 2 TBL dehydrated onion 1 TBL garlic powder 4 tsp dried crushed thyme leaves 2 tsp salt 2 tsp ground allspice ⁄ tsp ground nutmeg 1 TBL sugar CAJUN 2 TBL paprika 2 tsp salt 2 tsp onion powder 2 tsp garlic powder 2 tsp cayenne pepper ⁄...
- Page 18 Yield: ⁄ ⁄ cup barbecue sauce 2 TBL Italian salad dressing HONEY MUSTARD Yield: ⁄ ⁄ cup honey ⁄ cup Dijon mustard ® CHILLED DIPPING SAUCES Blend ingredients together, chill and serve with cooked meat, poultry or fish. GUACAMOLE Yield: 1 cup 2 ripe avocados, mashed Juice of one lemon ⁄...
- Page 19 Yield: 2 cups 1 cup sour cream 6 TBL honey 2 TBL cider vinegar 2 tsp curry powder ⁄ tsp ground cumin ⁄ tsp salt 2 TBL chopped fresh cilantro 2 TBL chopped fresh parsley BLUE CHEESE Yield: 1 ⁄ cups ⁄...
- Page 20 Yield: 2 ⁄ cups 3 TBL butter 1 clove minced garlic ⁄ cup chopped onion 3 TBL flour ⁄ cups milk ⁄ tsp thyme 2 TBL tomato paste 2 TBL lemon juice Place butter in sauce pan and heat on stovetop over medium heat until but- ter melts.
- Page 21 Yield: ⁄ 1 small clove crushed garlic ⁄ tsp toasted cumin seed ⁄ tsp paprika 1 pinch cayenne pepper ⁄ cup olive oil 1 TBL balsamic vinegar 2 TBL water Place crushed garlic and spices in a grinder and blend to form a smooth paste.
- Page 22 CARIBBEAN CHICKEN WINGS Yield: 8 wings ⁄ cup rice wine vinegar ⁄ cup pineapple juice ⁄ tsp garlic salt ⁄ tsp hot pepper sauce 8 chicken wings Combine vinegar, pineapple juice and seasonings. Place chicken wings in a large sealable plastic bag, add marinade turning once to coat. Seal bag and marinate in refrigerator 2 to 4 hours turning at least once.
- Page 23 Yield: 4 servings 2 slices bread, crusts removed and cubed ⁄ lb crab meat, picked clean ⁄ tsp salt 1 egg, beaten ⁄ tsp seafood seasoning (like Old Bay 1 tsp baking powder 1 tsp parsley 1 tsp Worcestershire sauce 1 tsp mayonnaise ⁄...
- Page 24 SERVICE INFORMATION Please refer to warranty statement to determine if in-warranty service applies. This appliance must be serviced by a Toastmaster authorized service center. Unauthorized service will void warranty. Consult your phone directory under “Appliances-Household-Small-Service and Repair,” or call 1-800-947-3744 in the U.S.
- Page 25 We recommend insuring your package. No CODs accepted. Toastmaster Inc. warrants this product, to original purchaser, for one year from purchase date to be free of defects in material and workmanship. This warranty is the only written or express warranty given by Toastmaster Inc. This warranty gives you specific legal rights. You may have other rights which vary from state to state.
- Page 26 ?? QUESTIONS?? Before Contacting Your Retailer, Call TOLL-FREE 1-800-947-3744 Monday –Friday, FLAVORFUL, JUICY STEAKS - from frozen to 7:30 a.m.-5:30 p.m. C.S.T. grilled perfection at ULTRAVECTION speed STEAKS JUTEUX ET PLEIN DE SAVEUR – grillent à la perfection en sortant du congélateur;...