Download
Share
Print this page
Tayama TO-2000 Manual
  1. Manuals
  2. Brands
  3. Tayama Manuals
  4. Convection Oven
  5. TO-2000
  6. Manual

Tayama TO-2000 Manual

Hide thumbs

Advertisement

Quick Links

Download this manual
TAYAMA®
Convection Oven
TO-2000
TAYAMA®
SAVE INSTRUCTIONS FOR FUTURE REFERENCE

Advertisement

loading
Need help?

Need help?

Do you have a question about the TO-2000 and is the answer not in the manual?

Questions and answers

Summary of Contents for Tayama TO-2000

  • Page 1 TAYAMA® Convection Oven TO-2000 TAYAMA® SAVE INSTRUCTIONS FOR FUTURE REFERENCE...

  • Page 2: Important Safety Instructions

    Important Safety Instructions These basic safety precautions should always be followed: 1. Read all instructions before using the convection oven. 2. DO NOT touch hot surfaces. The temperature of the outer surface can get very hot while the Convection Oven is in operation. Always use gloves when handling hot materials and allow metal parts to cool before cleaning.

  • Page 3: Convection Oven

    15. DO NOT cover the appliance whilst in use. If it is covered there is a risk of fire. 16. Improper installation may result in the risk of fire, electric shock and/or injury to persons. 17. If the supply cord or plug is damaged, DO NOT use the appliance. Please contact customer service for a replacement power cord.
  • Page 4 not only saves you from the heavy kitchen work, but also makes your cooking enjoyable. Technical specification Voltage 120 V / 60Hz Rated power 1200W Thermostat 65 – 250 °C/149℉-482℉ Timer 0-60 minutes Container capacity Ø 300 x 150 mm Gross weight 8.5 kg Net weight...
  • Page 5  When the green light turns off the oven has achieved the set temperature. When the oven’s temperature becomes lower than what you need, the oven will automatically turn the heater on and the green lamp will also turn on to indicate heating process. Important 1.

  • Page 6: Quick Reference Card

    2. Lowering Cholesterol Cooking with the Convection Oven will reduce and minimize the use of cooking with fats and oils. Providing healthier meals and lowered cholesterol. 3. Saving time and energy Due to the high efficiency of the halogen convection oven, the cooking time and the consumed energy are reduced to minimum.

  • Page 7: How To Steam

    How to Steam You can steam vegetables at the same time you cook your main dish by placing the vegetables in an aluminum foil pouch and adding a few drops of water and seal the foil pouch. You can also add a cup of water in the bowl with savory herbs and spices to steam fish or vegetables.
  • Page 8 General guidelines and warning -Remember to distribute food evenly in the convection oven to ensure an even flow of air is able to circulate around the food. -The first time you try a recipe, check the cooking process through the tempered glass bowl as the cooking time of the convection oven is very quick.
  • Page 9 Cooking Time & Temperature Reference: Food time temperature Chicken 30-40 min 180-200°C 356-392°F Fish 10-15 min 130-150°C 266-302°F Cake 10-12 min 140-160°C 284-320°F Lobster 12-15 min 140-160°C 284-320°F Shrimp 10-12 min 150-180°C 302-356°F Sausage 10-13 min 120-150°C 248-302°F Peanut 10-15 min 140-160°C 284-320°F Roasted bread 8-10 min...
  • Page 10 ROAST CHICKEN 1 Chicken 1 Teaspoon grated lemon rind 1 Small onion 1/4 Teaspoon dried marjoram 2 Tablespoon of butter Garlic, salt, pepper 1/2 Cup of mushrooms 1 Egg 1 1/2 Cup of soft breadcrumbs 1 Tablespoon of chopped parsley 1 Pinch of nutmeg Clean inside of the chicken and remove excess fat.
  • Page 11 CHINESE ROAST CHICKEN 1.5kg roasting chicken, chicken wings 1 teaspoon five-spice powder or drumsticks 1 teaspoon crushed garlic 1/3 cup soy sauce 1 teaspoon finely grated ginger 1 tablespoon honey 1 tablespoon sesame oil Marinade the chicken pieces or chicken in the other ingredients for at least 2 hours, tuning pieces now and then.
  • Page 12 ROAST VEGETABLES Vegetables of your choice Garlic and salt Ground black pepper 2-3 tablespoons of cooking oil Peel and clean vegetables. Cut into similar size pieces. Pat dry and place in a large pot with 2 or 3 tbsp of vegetable oil add garlic, salt and pepper .
  • Page 13 1. Set the convection oven to 482°F. Peel the potatoes and cut them into 2 cm cubes. Soak the cubes in water for at least 30 minutes. Drain them thoroughly and then pat them dry with paper towel. 2. In a medium-sized bowl, mix 1 tablespoon olive oil with paprika and add pepper to taste.
  • Page 14 Roasted Potatoes with Tuna Main course - 2 portions 30 minutes convection oven 4 starchy potatoes, approximately 125 g each tablespoon olive oil 1 can of tuna in oil, drained 2 tablespoons (Greek) yoghurt 1 teaspoon chili powder 1 green onion, finely sliced into rings Freshly ground black pepper 1 tablespoon capers 1.
  • Page 15 2 tablespoons chives, finely chopped Freshly ground pepper Nutmeg 2 tablespoons vegetable oil 50 g bread crumbs 1. Boil the potato cubes in salted water for 15 minutes until ready. Drain the potatoes and mash them finely with a potato masher or a ricer. Allow the mashed potatoes to cool.
  • Page 16 Mix well. 2. Grease a small pizza pan with olive oil and distribute the potato mixture evenly in the pan. Press the grated potatoes into the pan and brush the top of the potato cake with olive oil. 3. Place the pizza pan in the convection oven. Set the timer to 15-18 minutes and fry the rösti until it is nicely browned on the outside and soft and done on the inside.
  • Page 17 6. Serve the triangles on a platter. Salmon Croquettes Appetizer - 8 portions 10 minutes + 8 minutes convection oven 1 tin of red salmon (approx. 200 g), drained 1 egg, lightly beaten 1 tablespoon fresh dill, finely chopped 2 tablespoons chives, finely chopped Freshly ground pepper 50 g bread crumbs 2 tablespoons oil...
  • Page 18 peel and black pepper, thoroughly kneading everything together. 2. Divide the mince into 10 equal portions and form smooth balls, using damp hands. 3. Put the balls in the oven dish and place this dish on the wire rack. Put them into the convection oven.
  • Page 19 6. Put 10 balls on the wire rack into the convection oven. Set the timer to 8-10 minutes. Bake the balls until golden brown. Bake the rest of the balls in the same way. 7. Serve the ricotta balls on a platter. Tips Mix some freshly ground chili flakes through the ricotta mixture for spicier balls.
  • Page 20 1. Stir the chorizo with the shallot and bell pepper in a skillet and fry on low heat for 2 to 3 minutes until the bell pepper is tender. Take off the heat and stir in the parsley. Allow the mixture to cool. 2.
  • Page 21 4. In the meantime, peel the skin off the bell pepper halves, remove the seeds and cut the pepper into pieces. Puree the bell pepper in the blender with the garlic, paprika and olive oil. Pour the sauce into a dish season with salt and pepper to taste.
  • Page 22 1 clove garlic, crushed 1 tablespoon flat-leafed parsley, finely chopped Freshly ground black pepper 1 tablespoon olive oil 12 (chestnut) mushrooms 1. Preheat the convection oven to 392°F. 2. Grind the slices of bread into fine crumbs in the food processor and mix in the garlic, parsley and some seasoning to taste.
  • Page 23 5. Serve the drumsticks with corn salad and French bread. Tips Corn Salad Serve the drumsticks with a refreshing corn salad. Drain a can of corn kernels (300 gram). Cut four tomatoes into four sections and remove the seeds. Cut the flesh of the tomatoes into cubes. Mix the corn with the tomato cubes, 1 finely sliced green onion, the juice of half a lime, 2 tablespoons fresh, coarsely chopped coriander, and some salt and freshly ground chili pepper to taste.
  • Page 24 Pork Satay with Peanut Sauce Main course - 2-3 portions 20 minutes (+15 min to marinade) + 12 minutes convection oven 2 cloves garlic, crushed 2 cm fresh ginger root, grated or 1 teaspoon ginger powder 2 teaspoons chili paste or hot pepper sauce 2-3 tablespoons sweet soy sauce 2 tablespoons vegetable oil 400g lean pork chops, in cubes of 3 cm...
  • Page 25 250 g chicken fillet, in pieces 1 egg yolk + 2 egg whites 1 clove garlic, crushed 2 tablespoons red pesto Freshly ground pepper 1 tablespoon flat-leafed parsley, finely chopped Food processor 1. Grind the bread with the paprika powder in the food processor until you have a crumbly mixture and mix in the olive oil.
  • Page 26 1 green onion, finely chopped 50 g ground coconut Food processor 1. Peel the mango and cut it into small cubes. Mix the mango cubes in a bowl with teaspoon red chili paste, 1 tablespoon coriander and the juice and zest of half a lime. 2.
  • Page 27 1. Preheat the convection oven to 446°F 2. Mix the ground meat in a bowl with the egg, bread crumbs, salami, onion, thyme, 1 teaspoon salt and a generous amount of pepper. Knead and mix thoroughly. 3. Transfer the ground meat to the pan or dish and smoothen the top. Press in the mushrooms and coat the top with olive oil.
  • Page 28 Tips Roasted cherry tomatoes Place 250 g cherry tomatoes on the vine in the basket and roast them in the airfryer for 3-4 minutes at 446°F. The tomatoes are ready when the skin breaks. Arrange one or two clusters of tomatoes on each plate next to the stuffed courgettes.
  • Page 29 Salmon Quiche Main course - 2 portions 15 minutes + 20 minutes convection oven 150 g salmon fillet, cut into small cubes tablespoon lemon juice Freshly ground black pepper 100 g flour 50 g cold butter, in cubes 2 eggs + 1 egg yolk 3 tablespoons whipping cream tablespoon (tarragon) mustard 1 green onion, sliced into 1 cm pieces...
  • Page 30 TAYAMA APPLIANCE USA INC. www.tayama.usa.com...