Fagor Fagdor halogen tabletop oven 670040380 사용자 설명서
12
ENGLISH
Air Frying
• Use the non stick frying pan placed on the low rack.
• Little or no oil is used in this process, yet the effect is like pan-frying or deep
• Little or no oil is used in this process, yet the effect is like pan-frying or deep
frying. If oil is used, only a thin layer is necessary.
• Once cooking is finished, promptly remove the lid from the glass cooking bowl,
otherwise steam may cause the food to become soggy instead of crispy.
WARNING: NEVER fill the glass bowl with oil. This appliance is not to be used
as a deep fryer! Also, stop cooking immediately if food begins to burn.
Steaming
• To steam, place food in an oven safe bowl or pan on the low rack making sure
that the container does not touch the sides of the oven and cover with foil. Pour
water or broth into the bottom of the glass cooking bowl using half a cup of
liquid for every pound of food. Cook at 350°F with correct suggested cooking
times listed below.
water or broth into the bottom of the glass cooking bowl using half a cup of
liquid for every pound of food. Cook at 350°F with correct suggested cooking
times listed below.
Suggested Cooking Times
NOTE REGARDING COOKING TIMES:
Please note that these cooking times are approximate. Actual cooking times will vary
depending on several factors such as size of the pieces, thickness of cut, quality & freshness
of produce, and temperature of oven at start (if the oven has been used immediately before
starting a new recipe, the cooking time will be slightly shorter than indicated).
depending on several factors such as size of the pieces, thickness of cut, quality & freshness
of produce, and temperature of oven at start (if the oven has been used immediately before
starting a new recipe, the cooking time will be slightly shorter than indicated).
Please make sure you test the food for doneness before removing from oven. Use a food
thermometer if possible. If food is under cooked when the cooking time is up, turn the
oven back on for a few additional minutes. Check on the food periodically while the oven is
functioning; if you see excessive browning of scorching on the surface, flip the food over,
lower the temperature slightly, or shorten the cooking time.
thermometer if possible. If food is under cooked when the cooking time is up, turn the
oven back on for a few additional minutes. Check on the food periodically while the oven is
functioning; if you see excessive browning of scorching on the surface, flip the food over,
lower the temperature slightly, or shorten the cooking time.
MEATS
TIME TEMPERATURE
Beef
Rib Roast
31 minutes per pound (medium)
400 ºF
Meat Loaf (2 pound)
50 - 60 minutes
350ºF
Rib Eye or Strip Steak (1 inch thick)
12 min per side (medium)
400ºF
Flat-iron or flank steak
8-12 minutes (medium - rare)
375ºF
Pork
Loin Roast
29 minutes per pound
360ºF
Chops (1/2 inch thick)
10 - 16 minutes
460ºF
Tenderloin
10 minutes per side
450ºF
Bacon (1 pound)
12 - 16 minutes
350ºF
Lamb
Leg
31 minutes per pound (medium)
390ºF
Chops
21 minutes (medium)
400ºF
Halogen Oven Manual_Revn Nov10.indd Sec2:12
Halogen Oven Manual_Revn Nov10.indd Sec2:12
11/17/10 7:45 PM
11/17/10 7:45 PM