16.
17.
Convection Oven-Baker Use and Care Guide
Pizza
1. Remove Bake/Broil Pan, Wire Rack and Pizza Rack from oven.
2. Position selector dial to BAKE. Turn temperature to suggested
temperature listed on pizza box. Allow oven to preheat for 10 minutes.
3. Place pizza directly on Pizza Rack or in the Pizza Pan provided and
then place on Pizza Rack. Close the glass door.
4. Set timer to recommended time.
5. When pizza is finished baking, using oven mitts, carefully remove Pizza
Pan and/or Pizza Rack with pizza.
6. Turn temperature control dial to lowest position. Make sure the timer
is in the OFF position.
7. Unplug and allow to cool completely before cleaning.
User Maintenance Instructions
This appliance requires little maintenance. It contains no user
serviceable parts. Do not try to repair it yourself. Contact a qualified
appliance repair technician if the product requires servicing.
Dehydrate
1. Plug into 120 V ~ 60 Hz outlet.
2. Position selector dial to Bake.
3. Turn temperature control dial to Deh.
4. Set timer to Manual On by turning counter-clockwise.
5. Leave door ajar approximately 1 inch.
6. When finished, leave temperature control dial on Deh. Make sure
the timer is in the Off position.The indicator light will go off.
7. Unplug and allow to cool completely before cleaning.
Hints For Rotisserie
◆ A meat thermometer inserted into the thickest part of the meat
or poultry should always be used to ensure desired doneness.
Please refer to USDA recommended temperatures.
◆ Rotisserie cooking is recommended for large, tender cuts of
meat and poultry.
◆ Seasoning prior to cooking adds to the flavor and the aroma
during cooking.
◆ Do not spray any type of aerosol spray flavoring inside the
Oven Cavity while cooking.
◆ Always center food on the Rotisserie Bar before cooking.
◆ To avoid burning the exterior of your food, do not baste food
with barbeque sauce until the last 20- 30 minutes of cooking.
◆ Once the food is placed inside the Oven Cavity, watch the food
while the Rotisserie rotates at least 1 complete turn to ensure
proper clearance of the Heating Elements and Drip Pan.
◆ When the Door is opened during operation, the Rotisserie Bar
may reverse directions.
USDA Recommended Temperatures
The United States Department of Agriculture recommends that meat
and poultry be cooked to the following internal temperatures to be
sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165° F and
ground beef, veal, lamb and pork be cooked to an internal
temperature of 160° F. Chicken and turkey should be cooked to an
internal temperature of 170° F for white meat and 180° F for dark
meat. Goose and duck should be cooked to an internal temperature
of 180° F. Fresh beef, veal and lamb, etc. should be cooked to an
internal temperature of at least 145° F. Fresh pork should be cooked
to an internal temperature of at least 160° F. When re- heating meat
and poultry products, they should also be cooked to an internal
temperature of 165° F.
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