Table of Contents
Advertisement
Features
The Halogen Oven circulates air heated by halogen technology to cook food
quickly and economically, whilst still using conventional culinary techniques. This
circulated, hot, dry air method of cooking has many advantages:
1.
It can cook most dishes which would normally require a conventional oven.
2.
It can roast, bake, grill, steam, reheat or defrost.
3.
Electricity consumption is less than half that of a conventional oven.
4.
Food is cooked much more quickly than in a conventional oven.
5.
Food retains less fat, lowering calorie and cholesterol consumption.
6.
Carrying handles allow food to be brought to the table in the oven bowl.
7.
It is easily transported, so can be used away from home.
8.
Food is cooked evenly, without drying out, burning or smoke.
9.
A self cleaning function minimises manual cleaning.
Identifying The Parts
11
4
5
2
2
3
8
1
6
7
1.
Oven base
Controls & Indicators
2.
Carrying handles
9.
TIME control
3.
Glass bowl
10.
TEMP (temperature) control
4.
Oven lid, with controls & indicators
11.
Handle / ON-OFF switch
5.
High rack (shown inside bowl)
12.
POWER indicator
6.
Low rack
13.
HEAT indicator
7.
Tongs (for lifting racks - see inset)
8.
Power cable and plug
Halogen Oven
Before First Use
1.
Wipe the Glass Bowl
2.
Follow steps 3 to 7 of Using The Oven, with a temperature setting of 250°C
and a time of 5 minutes, then unplug the Power Cable
to cool.
•
You might notice a slight burning odour while the Oven is running, as
lubricants are removed from the heating element.
Using The Oven
1.
Place the High Rack
choice of rack depends upon the food to be cooked, with the low rack being
used for larger items - see Cooking Guide.
2.
Place the food centrally on the rack, ensuring that it is at least 3cm from the
wall of the Glass Bowl
3.
Place the Oven Lid
Handle
11
4.
Plug the Power Cable
5.
Set the TEMP control
11
6.
Set the TIME control
7.
Immediately lower the Handle
indicator
12
•
The Oven will heat up rapidly and run for the set time minutes. The HEAT
indicator
13
9
10
Oven maintains the set temperature. The POWER indicator
will remain on until the timer switches off, when a bell will sound,
to alert you that the cooking time has been reached.
Note:
The Glass Bowl
13
12
that the Oven is at least 8cm from any surface and take care not to
touch the hot areas. Always use Oven mits when handling and lift
by the Carrying Handles
resistant surface, as the underside becomes hot during cooking.
Cleaning
7
Always unplug the Power Cable
Note:
cleaning, including between self cleaning and manual cleaning.
The Oven has a self-cleaning function, which will minimise manual cleaning. To
use this, proceed as follows:
1.
Pour clean water into the Glass Bowl
cleaning action a small amount of mild dishwashing detergent may be added.
2.
Follow steps 3 to 7 of Using The Oven, with a temperature setting of "Wash"
and a time of 12 minutes.
For manual cleaning, proceed as follows:
1.
Wipe the Glass Bowl
dishcloth, using a mild dishwashing detergent and warm water.
2.
Rinse the Glass Bowl
3
clean with a damp sponge or dishcloth.
8
and allow the Oven
or Low Rack
centrally in the Glass Bowl
5
6
3
, to allow maximum air circulation.
4
securely and centrally on the Glass Bowl
3
in the upright OFF position - note the handle label.
8
into the power socket.
10
to the required temperature - see Cooking Guide.
to the required time - see Cooking Guide.
9
to the ON position; both the POWER
11
and HEAT indicator
will illuminate.
13
will switch off and back on during this period as the
12
3
and Oven Lid
4
will become hot. Ensure
. After removing the Oven Lid
, place it on a heat
2
4
and allow the Oven to cool before
8
3
to a depth of 5cm; for greater
, Oven Lid and fan housing
with a sponge or
3
4
3
well to remove all detergent.
Halogen Oven
Note:
Never immerse the Oven Lid
lid. Do not use a steel wool pad, abrasive material, solvents or cleaning powders;
if scrubbing is necessary, use a nylon or polyester mesh pad.
Cooking Techniques
•
Roasting
-
place meats directly on rack.
•
Toasting
-
place bread directly on rack; can also bring new life to stale food.
•
Baking
-
place food in a metal or tempered glass baking pan, up to 30cm dia.
•
Steaming
-
place food in an aluminium foil pouch with a small amount of water.
. The
•
3
Frying
-
dip food in cooking oil, allow excess oil to drain and place directly on rack,
or in heat resistant container.
•
Defrosting
-
set temperature to "Thaw" and check every 5-10 minutes.
•
Cooking from frozen
-
suggested cooking time by 30-50%.
. Leave the
•
Remember to distribute food evenly in the Oven to ensure an even flow of air
around the food.
•
You may wish to spray the racks with a non-stick food spray before use to
prevent the food sticking.
Cooking Guide
Note:
This is a guide only and supplements the guide on the lid. Observe the food
cooking and ensure that it is thoroughly cooked before serving. It may be neces-
sary to use a container to prevent small food items, such as chips, falling through
the rack.
Cooking time
Roast Beef or Lamb
35 min/kg + 20 min
Roast Pork
55 min/kg + 20 min
Steak: rare to well done 3-7 min each side
Sausage
5-8 min each side
Pork or Lamb Chop
6-8 min each side
Chicken
20-30 min/kg + 15 min
Chicken Parts
15-20 min
Fish
10-15 min
Pizza
10-13 min
Small Cakes and Buns
8-10 min
Cake - one layer
20-25 min
Loaf
35-40 min
Chips/French Fries
10-20 min
4
in any liquid, or allow liquids to get into the
20°C,
reduce suggested temperature on packaging by
Temp
Rack Position
180-190°C
low rack
180-190°C
low rack
250°C
high rack
250°C
high rack
250°C
high rack
190-250°C
low rack
190-200°C
high rack
200-220°C
high rack
150-180°C
high rack
200-230°C
low rack
200°C
low rack
150°C
low rack
200°C
high rack
Halogen Oven
Hide quick links:
Advertisement
Table of Contents
