Decosonic Convection Oven User Manual

co

* COOK

WITH

HOT

AIR

*

FAT

FREE

COO

ING

* SELF

CLEANING

~

".

• IMPORTANT SAFEGUARDS

When using electrical appliances, these basic safety
precautions should always be followed

1. Read all instructions.

2.

Always switch power

off

before removing plug

-from

wall outlet

3.

Remove plug by grasping the plug.

Do not pUll the cord.

4.

Do not touch hot surfaces. Use handles or knobs and wear oven
mitts

5.

To

protect against electrical shock, do not immerse cord, plugs, or

motor assembly in water or other liquid.

6.

Close supervision is necessary when this appliance is used

by or

near children

7.

Unplug from outlet when not

in

use and before cleaning.

8.

Allow to cool before putting on or taking off parts.

9.

Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions or has been damaged in any manner.

Return appliance to the nearest authorized service facility for

examination, repair, or adjustment.

10.

The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.

11.

Do not use outdoors.

12.

Do not place on or near electric element (hot plate) or a hot gas

flame or

in

a heated oven.

13.

Do not let cord hang over edge of table or counter, or touch hot

surfaces.

14.

Extreme caution must

be

used when moving an appliance

containing hot oil or other hot liquids.

15.

Do not use appliance for other than intended use.

•

SAVE THESE INSTRUCTIONS

PRINTED

IN

TAIWAN

•

'-.

• SAFETY INSTRUCTIONS

1.

Do

not move or lift the convection oven while the power cord

is

still
connected to the wall outlet. Remove the plug from the wall outlet,
then , remove the top and

using

both

hands,

move

carefully.

2. Before removing the lid:

• turn the timer

off;

• Disconnect power cord;

• Lift the top using

carrying

handle;

• Place the top, preferably resting the stainless steel edge

rim

and

the handle/plastic top

on

a flat surface.

3.

Do not place the hot underside of the lid directly onto laminated

surfaces, wood surfaces, paper, plastic or other flammable

surfaces. Put the

lid

only

on

heat resistant surface.

4.

Never place the lid

on

a chair or bench while it is plugged

in

and operating.

5.

Always place the top unit onto the bowl before plugging

in

the

power cord and switching

on.

6.

Keep the bowl sides at least

3"

from other surfaces.

7. Do not clean with metal scouring pads. Pieces may break off

of

the

pads and touch electrical parts, creating risk of electrical shock.

8.

Always let the bowl cool down before cleaning or filling with water.

9. Do

not

attempt

to

speed

up

cooling

of

the

bowl

by

filling

it

with

cold

water. As

with

other

heat-resistant glass cookware,

doing

so could crack

the

glass and cause injury.

10. CAUTION: This appliance has a polarized plug (one blade is
wider than the other).

As

a safety feature, this plug

will fit

in

a polarized outlet only one

way.

If the plug

does not fit fully

in

the outlet, reverse the plug. If it
still does not fit, contact a qualified electrician. Do
not attempt to defeat this safety feature.

II

INTRODUCING THE DECOSONIC CONVECTION OVEN

The Decosonic Convection Oven is a new portable low cost convection
oven with all the advantages

of

larger convection ovens but

at

a fraction

of
the price. It lets you use conventional culinary skills to cook faster and
better.

You

can

easily~take

it to the table and serve directly from it. It will

keep meals hot and save on cleaning.

• Decosonic Convection Oven cooks everything

an

oven cooks

It is a true multi purpose oven suited to prepare all kinds of dishes which
would normally require a full size conventional kitchen oven.

• Decosonic Convection Oven cooks in many ways

It can roast, bake. grill, cook, steam, reheat, defrost.

• Decosonic Convection Oven

is

economical

It consumes less than half the electricity of conventional ovens and
approximately the same as a regular microwave oven. As a result, it is

compact in size and requires less energy to heat up and achieve the 'same
results.

You

save time and money while your food is cooked to perfection.

• Decosonic Convection Oven

is

fast

It cooks 20% to 60% faster than a conventional oven. This results from a

combination of compact size, efficient design and fan forced heating
principles.

• Decosonic Convection Oven cooks fat free

Because you always cook with hot air (dry roasting) and with the food
suspended on the wire rack, retention of fat is minimized to lower calorie
and cholesterol consumption.

• Decosonic Convection Oven travels everywhere

It is portable and is great for holidays.

You

can use it at home, at the office
and you can take it with you when you travel (hotels, motels, holiday
homes. travel homes, caravans, etc.)

• Decosonic Convection Oven is self-cleaning

The hot air circulation creates an automatic turbo wash action. See
Maintenance section on page 8.

II

..

--

• Decosonic Convection Oven cooks very evenly

Cooking with hot moving air, your food is perfectly roasted all over.

• Decosonic Convection Oven is easy

to

operate

• You can watch

your

food cooking.

• Food remains succulent and juicy (not dried out).

• Hot air will not produce smoke and

won't

burn your food

Whether you cook for one, two or the family, the Decosonic Convection
Oven will help you save time and money while your food will be cooked to
perfection.

II

I

i

THE DECOSONIC CONVECTION OVEN

CARRY

HANDLE

WI

r-----------

-----LID

SAFETY SWITCH

--

DUAL

HEIGHT

RACK

---

--LOWRACK

--

STEAM DISH

INSULATED HANDLE

GLASS

BOWL

, I

The safety switch will automatically turn power off when the handle is

I

straight up.

The

dual height rack enables you

to

cook on two levels simultaneously. It

can

be

turned either way

to

create a low or high rack onto which you can

place the

steam dish.

II

7

OPTIONAL:

EXTENDER RING

-"-----

Add 3 1/2 inch to the glass bowl

# 20903

SKEWERS

# 20904

TONGS

For removing hot racks and

food from oven

# 20902

To

order these accessories, fill the Convection Accessories Order Form

included in the box.

II

bE

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iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

____

'ile.

Convection oven instruction manual addendum

This

new

Decosonlc

Convection

Oven

that

you

have

purchased

features a removable

bowl!

Tbi

is

for

added

ease

of

cleaning.

Us

the

wash

cycle

(page

8 in

the

owner's

manual)

or

remove

as

indicat d below.

-To remove the bowl, simply lift it

by

holding the rim while

pu

hing back on one handle.

This will loosen the bowl; grasp it carefully with both hand

to

remove completely.

Thi should be done with dry hands holding the bowl tightly.

CAUTION:

BE

CAREFUL

NOT

TO

DROP

THE

BOWL

-When repla ing the bowl, make ure it re t on the metal bottom and that it

is

tightly held

by the ring.

-The bowl may be washed in the di hwasher.
Wipe the metal part lean and dry them carefully.

-Always place the glass bowl back into the metal frame before storage. This will prevent
damage to both the bowl and the frame.

--

- -

---

-----

-\--~--

OPERATING INSTRUCTIONS

• Before cooking with your Decosonic Convection Oven

for

the 'first time.

• Wipe glass bowl out with a damp sponge

• Place lid

centra~ly

,'and

securely onto bowl.

• Plug the lead into power point

• Set thermostat to 480°F

• Set timer for 5 minutes to remove any lubricants from the element
(you will notice a slight burning odor).

• Allow to cool for 5 minutes with top unit removed

NOTE: Be careful to put the sides at least 3" from any other
surface

1. Place food centrally

in

the bowl on the dual height rack keeping the

food approximately

1

to

11/4" from the glass wall to allow maximum air

circulation

2. Place lid on bowl

3. Insert the plug firmly into the wall outlet

4. Set the thermostat and timer as required. Check recipe or the

quick

reference card

for recommended cooking temperature and time

5.

Your Decosonic Convection Oven will quickly heat up to the set
temperature and maintain this temperature until the selected time
expires. The fan and element will then both switch

"off "

NOTE:

The thermostat accurately controls the temperature by switching the

element

"off".

You

will notice the temperature pilot light blinking "on" and "off".

The timer will switch "off" after the preset time period has passed and a bell
will sound momentarily to alert you that the cooking time is over.

TIMER

THERMOSTAT

•

a

-----=-=-----

MAINTENANCE

Always unplug and let cool before cleaning.

• FOR A LIGHT CLEANING:

1. Using a dishcloth or sponge with a mild diswashing detergent and warm

water, wipe glass bowl, lid and fan housing clean.

2. Rinse glass bowl well to remove all detergent

NOTE:

• Never immerse the lid in any liquid.

If scrubbing is necessary, use a nylon or polyester mesh pad.

• Do not use a steel wool pad

or

abrasive material.

• Never use solvents

or

cleaning powders.

• Be careful not

to

get any liquids inside the lid.

• TO SELF-CLEAN GLASS BOWL:

1. Add 4cm

(1

1

/2

") of water and mild detergent.

2. Replace the lid.

3. Set thermostat at

"wash" and set timer for 10 minutes.

The hot air circulation creates a turbo wash action that removes even

baked on residues. The wire rack and other dirty parts may be left

in

the

oven for prewashing during this process.

4. When the timer switches "off", remove the lid and rinse bowl

in

warm water
to remove all soap residue. If the oven is particularly dirty, replace top and
switch on for another 2

or

3 minutes.

NOTE: Do

not

fill with liquid above the water line marked on the bowl.

•

RECIPES

Please refer to the Quick reference card for general guidelines regarding
cooking time and methods.

TO

STEAM VEGETABLES

To

steam vegetables while you are baking

or

roasting, simply wrap

vegetables in foil.

Secure the foil

so

that

it

will not

be

blown

or

sucked

off

by

the fan. Place foil wrapped bundles in oven so that air can circulate

around them (you can use the Dual Height Stand to create a platform
above other foods already cooking). Steaming this way will take a little
longer than steaming

in

a pot. Fish can also be cooked in foil, steaming

in

its own juice. Add a little lemon juice, and add a few sliced vegetables.

TO

BAKE

CAKES

Place cake tin on wire rack

in

bowl. If you require a very moist cake with

almost no crust, secure a

foil"tent

II

over the cake tin.

You

can remove
the foil just before the cake is ready to allow the top to dry out slighlly.
Cakes will bake a little quicker

in

the Decosonic Convection Oven than

they will in a conventional oven.

TO COOK PASTRIES, BISCUITS, ETC.

Place in perforated or other dish on wire rack. If you requjre a not so crisp

finish, cover with foil for first part of cooking period. Pastries and biscuits
will also cook a little quicker in Decosonic Convection Oven.

HINTS:

1. Avoid stacking food

in

an attempt to cook more food. If air cannot
circulate around the food you will only fully cook the top. Always leave
spaces for air to travel and use the dual height stand and perforated baking
dish when necessary.

2. After food is cooked, turn thermostat down and keep fan running to
maintain crispiness.

3. Remove the top and take the bowl to the table just before serving food

4.

To

make cleaning your Decosonic Convection Oven even easier, spray the
metal surface (wire rack,dual stand, perforated tray and the underside of
the lid) with a cooking spray before each use.

5. A meat thermometer can be used to easily determine the extent of cooking.
160°F is

rare, 185°F is medium, 215°F is well done.

II

l

-

BREAKFAST

• CROISSANTS
For 3 or 4 croissants: Set thermostat at 220°F and preheat oven.

Reheat croissants for 3 to 6 minutes. Frozen croissants will take 6 to 10

minutes.

• BREAD ROLLS
For yesterday's rolls: Wet your hands and handle one roll then place on dual

height rack repeat with any other rolls. Set thermostat to 220°F, heat for 5 to

10

minutes. Bread will be just like freshly baked.

• GRILLED BACON
Remove rind and excess fat from bacon slices. Lay slices on dual height rack.
Set thermostat to 450°F. Cook for approximately 6 to 8 minutes or until cooked
as you desire.

• SAUSAGES

Place sausages on dual height rack. Set thermostat to 400°F. Cook for
approximately 10 to 12 minutes.

'----

...............

_-------------------------------

MEAT

• CROWN ROAST OF LAMB
2 best end necks of lamb, each with 6-7 cutlets

1/2

cup onion chopped

1/2

cup celery chopped

1 apple peeled and chopped
2 tbsp butter

3 tbsp dried apricots, soaked overnight

1/2

cup fresh white breadcrumbs

2 tbsp chopped parsley

1/2

lemon finely grated rind

1 tbsp lemon juice

1 small egg

Garlic salt and ground pepper
2 tbsp flour
2 cups beef stock

Cut away the shin bones and ease out the shoulder blades from both joints.

Trim each cutlet bone to a depth of 1". Bend the joints around fat side inside

and sew together to form a crown. Cover the exposed bones with

foil paper.

Saute the onion, celery and apple

in

butter until brown. Drain, dry and chop

the apricots. Stir into the pan with the next five ingredients. Season well, cool.

Fill the stuffing into the crown

o'f

lamb and weigh the joint. Place the joint on

low rack

in

the Decosonic Convection Oven.

Roast at 350°F for

25 minutes per pound then baste with juice from bowl.

Roast for a further

25 minutes at 400°F. Baste occasionally and cover tightly

with foil paper if necessary to prevent overcooking exposed top/thin sections.
Make gravy from the pan juices, adding the flour, stock with seasoning.

Remove foil paper. Replace with cutlet frills. Serve with roast potatoes,

pumpkin and steamed beans. Separate cutlets at the table as required.

III

l

• ORANGE ROAST PORK
3

Ib

leg of pork

1

clove of garlic

12 peppercorns
2 large onions

Salt and pepper

1/2

cup fresh orange juice

3/4

cup brown sugar

3 large oranges
Score the pork skin

in

a lattice pattern with a very sharp knife. Skin the clove

of garlic. Cut it

in

half and rub the cut edges all over the skin. Crush the clove
halves with the peppercorns. Sprinkle the meat with the crushed garlic and
peppercorns. Peel the onions. Cut them into halves. Sprinkle the pork skin
with garlic salt.
Place pork on low rack

In

the Decosonic Convection Oven and cook at 400°F

for

45 minutes. Remove the meat from the oven. Pour off all the fat. Replace

pork and pour the strained orange juice onto the pork. Cook for another

45

minutes or until the crackling is crisp and the pork is cooked through. Add
sugar and 4 tablespoons of cold water to a pan and heat gently until the sugar

dissolves. Bring to boil until it

is

reduced to a thick syrupy glaze.
Cut the peel off the oranges and slice the flesh into rounds. Remove the
onions from the oven.

Cover the leg with orange slices. Brush them with the

glaze and return the meat to the hot Convection Oven (450°F) for another 5 to
10 minutes until the pork is glazed.

Serve the meat with a green salad, adding

a few orange slices to the salad for colour.

~

..........

_-------------------

• STUFFED BREAST OF VEAL
3

1/4

Ibs breast, boned with pocket cut

2 tbsp butter

Garlic salt and pepper

STUFFING:
1 tbsp butter

1/2

cup finely chopped onions
1 tbsp lemon juice
1 tsp lemon rind grated
1 cup diced mushrooms
2 cups fresh white breadcrumbs
1 egg, lightly beaten

Cream
1 tbsp butter

Preheat frypan. Melt 1 tbsp butter

in

frypan and fry onions until soft. Add rind,
lemon juice, garlic and mushrooms. Fry together for 3 to 4 minutes. Set aside
in

a large bowl. Addbre;3.dcrumbs, garlic salt and pepper to fried vegetables.

Bind together with egg and enough cream

to

form a firm consistency.

Place stuffing into veal pocket and spread evenly. Sew

up

cavity. Brush veal

with soft butter and place

on

low rack

in

the Decosonic Convection Oven

preheated to 325°F. Cook for

20 minutes. Turn, brush again and cook at 300'-F

for

20

minutes.

Turn,

brush again and cook for approximately 40 minutes with
potatoes until ready. Serve with snow peas. Pour juices from bowl over carved
meat.

p

+

• HONEY CHICKEN WINGS
2

1/4

Ibs chicken wings
2 tbsp honey
2 tbsp tomato paste

MARINADE:
2 tbsp lemon juice
2 tbsp soya sauce

1 tsp chopped ginger

Trim excess fat from chicken wings and remove tips. Pat wings dry and place
in a bowl. Combine lemon juice, soya sauce and ginge. Pour over chicken
wings, turn and let stand for 3 to 4 hours while turning occasionally. Mix honey.
tumato, paste and 2 tbsp of marinade.

Remove chicken wings and place on dual height rack in the Decosonic
Convection Oven. Roast for

10 minutes at 325°F. Remove wings and roll in

honey/tomato mixture. Return wings to wire rack and cook for 5 minutes.

Remove and roll in mixture again and cook for final 5 minutes.

....

II

• ROAST CHICKEN
1 chicken

1 small onion
1 tbsp butter

1/2

cup mushrooms

11/2

cups soft breadcrurnbs

Garlic salt

Pepper
1 tbsp chopped parsley
1 tsp grated lemon rind

1/4

tsp dried marjoram

Pinch nutmeg
1 egg

Thoroughly clean inside of chicken and remove excess fat. Peel and chop
onion. Add to pan and lightly fry

in

butter until soft. Add mushrooms and fry

another minute. Mix

in

crumbs, salt, pepper, parsley, lemon rind, marjoram,
nutmeg and beaten egg.
Put stuffing into chicken and close opening. Sprinkle salt and pepper over
chicken and rub into skin. Place chicken on low rack

in

the Decosonic
Convection Oven. Bake at 325°F for 20 minutes. Turn and bake for another 20
minutes after adding any potatoes to be cooked. Turn and bake for final,
approximately 20 minutes until chicken is tender and golden brown all over.
GRAVY:
Take scraps and juice plus a little fat from your bowl. Add 1 tablespoon of flour
and stir over heat until brown. Slowly add

1

1

/2

cups of stock made from
chicken stock cube and mushroom stalks. Cook gravy stirring continuously,
until boiling. Add salt and pepper to taste.

• FILLET STEAK SUPREME
2 Ibs whole fillet steak

Garlic salt and pepper

1/2

cup red wine

2 grated carrots

Rind of 1 lemon, grated
Rind of 1 orange, grated

1 large onion, chopped

2 tbsp chopped parsley

1 tbsp cream or sour cream
Marinate whole fillet steak with garlic salt, pepper and red wine

in

a covered
dish for 4 hours, basting and turning occasionally. Drain meat, reserving
marinade. Place meat

on

foil paper and spread with carrots, lemon and orange

rinds, onion, parsley and wrap in foil paper.

Place on low rack

in

the Decosonic Convection Oven. Cook for 30 minutes at
375°F. remove foil paper and cook a further 30 minutes. Remove meat and
keep warm.

To

remaining marinade, add drippings, cook to reduce to 2 tbsp.

Stir

in

cream and simmer 1 minute. Serve over sliced meat.

• ROLLED RIB ROAST
4 Ibs rolled rib of beef

Salt and pepper
2 tbsp red wine
2 tbsp water
2 tbsp flour

Extra water

Trim excess fat from meat. Sprinkle with salt and pepper and rub in well. Place

meat in a greased baking dish and pour wine and water over meat. Marinate
for 4 hours. Cook on low rack

in

the Decosonic Convection Oven. Cook at
320°F for 1 hour. Turn meat and cook at 350°F for a further approximate 40
minutes for rare, 50 minutes for medium or 1 hour for well done. Serves

6.

...

• INDIVIDUAL BEEF WELLINGTONS

11/2

Ibs 4" thick fillet steaks

1 tbsp butter

Garlic salt and pepper

2 tbsp liverwurst

1 tbsp brandy

1

1 packet frozen puff pastry, thawed
1 egg yolk, beaten with a little water

J

Trim excess fat from steaks. Sprinkle with garlic salt and ground pepper. Place
on low rack in the Decosonic Convection Oven preheated to 320°F and cook
for 4 minutes. Remove and cool. Mix liverwurst with brandy and spread all
over steaks.
Roll out pastry and cut into 4 squares large enough to enclose each steak.
Place steak in centre of each pastry square and fold over to completely
enclose. Seal seams with a little water and brush top with beaten egg yolk.
Place back on low rack

in

the Decosonic Convection Oven and cook at 420°F

for

15 minutes or until golden brown. Serves

4.

• ROAST BEEF WITH POTATOES
3 Ibs rolled rib of beef

Salt

1

1

/2

Ibs potatoes

Weigh the rib and wipe the meat with a clean damp cloth. Peel the potatoes
and cut them into large even-sized pieces. Place the meat

on

low rack

in

the

Decosonic Convection Oven.
Roast the meat at 320°F. Allow 20 minutes per

Ib

piUS

25 minutes extra for a

rib without a bone, and 25 minutes per

11b

plus 30 minutes extra for one with a
bone. Add the potatoes with 50 minutes left and turn the potatoes over when
they have browned on one side. Serve the potatoes surrounding the

rib

with

carrots and gravy.

,

I

·

.....

• FILET MIGNON
4 pieces of filet cut to approximately

3/4"

to

1"

thick

4 bacon slices .

Black pepper .

Toothpicks '

Remove rind and excess fat from bacon. Trim meat and remove excess fat.
Wrap one bacon slice around the perimeter of each fillet. Secure with
toothpicks. Sprinkle or grind black pepper on to both sides of steak.
Preheat the Decosonic Convection Oven to 320°F then set timer to 5 minutes.
Place fillets on low rack and cook for 5 to 6 minutes for rare,

10 minutes for

medium,

10

to 12 minutes for well done. (Turn filets halfway through cooking
time). Thicker and/or larger filets will take longer to cook. Serve hot with fresh
steamed vegetables.

• JAPANESE CHICKEN WINGS
1

Ib

chicken wings

1/2

cup Soya Sauce
1 clove garlic, crushed
1 tbsp finely chopped fresh ginger

1/4

cup of Sake or dry sherry

Trim excess fat, remove tips from chicken wings and pat

dry.

Place wings

in

a
bowl. Combine Soya Sauce, garlic, ginger, Sake or dry sherry. Pour mixture
over chicken wings. Toss well. Cover and allow to marinate for 3 hours - turn

wings now and again.
Place chicken wings on dual height rack

in

the Decosonic Convection Oven

and cook at 350°F for

10

minutes. Check progress. Turn or move wings as

necessary. Cook for a further 8 to 10 minutes until golden brown.

• CHINESE ROAST CHICKEN
3 Ibs roasting chicken, chicken wings or drumsticks

1/3

cup Soya Sauce

1 tbsp honey
1 tsp five-spice powder
1 tsp crushed garlic
1 tsp finely grated ginger
1 tbsp sesame oil

Marinate the chicken pieces or jointed chicken

in

the other ingredients for at

least 2 hours, turning pieces now and then.

Arrange

in

a single layer on low rack

in

the Decosonic Convection Oven and

cook at 400°F for

15

minutes for wings, 20 minutes for legs, thighs, etc. and

30 minutes for

1/4 or 1/2 chicken. Turn and cook until ready. Serves

6.

• VEAL WITH MANGOES
3

1

/4

Ibs veal, boned and trussed

1 cup dry white wine

112

cup Grand

Marn~er

2 tbsp Brandy

112

cup orange juice

Garlic salt and pepper

1

Ib

mango sliced

112

cup 'flour

3 tbsp butter

Pinch of thyme

Brush veal with soft butter. Sprinkle with garlic salt and pepper. Place veal on
dual height rack in the Decosonic Convection Oven. Cook at 350°F for

20

minutes. Turn and brush meat again this time with prepared sauce and cook
for

40

minutes at 320°F. Turn and brush again and cook for a further

approximately

40

minutes until ready.

SAUCE:

Preheat frypan. Add butter. Melt it and remove from heat. Add flour and

112

cup
dry white wine. Stir until combined. Return to heat. Stir until golden brown. Do
not allow to burn. Add balance of wine, Grand Marnier, brandy and orange
juice. Stir until sauce boils and thickens. Season with garlic salt and pepper.

Add thyme and juices from bowl. Continue stirring. Finally add mangoes. Heat
for 2 to 3 minutes and serve over sliced veal.

• PORK SPARE RIBS

IN

ORANCE SHERRY MARINADE

2

1/4

Ibs lean pork spare ribs

MARINADE:
1 cup fresh orange jUice

1/4

cup sherry
1 tsp ground ginger
2 cloves crushed garlic

Salt and pepper
Trim excess fat from spare ribs. Mix marinade ingredients and transfer to

shallow dish. Marinate pork spare ribs for 3 to 4 hours covered

in

refrigerator

turning occasionnaly. Drain ma.rinade and reserve. Place ribs on dual height

rack in the Decosonic Convection Oven and cook approximately

12 minutes at

350°F. Reduce to 320°F and cook for a further

20

minutes basting frequently

with marinade. Turn again 5 minutes before ready. Serve with rice.

VEGETABLES

• ROAST VEGETABLES
Peel and clean vegetables. Cut into similar size pieces. Pat dry and place

in

a
large pot with 2 or 3 tbls of vegetable oil Add garlic salt and peeper. Place lid
on pot, shake and oscillate vigorously.
Place vegetables

on

dual height rack in the Decosonic Convection Oven,
leaving space for air to circulate particularly around the perimeter. Set
oven to 500°F and bake for approximately

30 minutes - 45 minutes at 360°F.

The cooking time will vary depending on the size of individual pieces and the
total weight

in

the oven. Vegetables can be roasting while meat

is

cooking by
placing around the meat and/or by utilizing the dual height stand and
perforated baking dish.

• JACKETED POTATOES

IN

FOIL

Medium size washed potatoes

(1

per person)
Soft butter
Garlic salt
Ground black pepper

Make sure potatoes are clean. Remove any eyes, bruises. faults, etc. Dry

with

paper towel. Rub a little softened butter onto potatoes. Place

on

foil paper.

Sprinkle with a little garlic salt and freshly ground black pepper. Wrap

up

in foil

paper. Place potatoes on dual height rack

in

the Decosonic Convection Oven

around the meat and cook for

45 minutes at 375°F. Check with a fork to see

that they are cooked through. Serve with sour cream, chives, grated cheese
and cooked bacon pieces.

For a variation, mix a little Soya Sauce into the butter before rubbing into the
potatoes omitting the garlic salt.

II

,

• CAULIFLOWER AU GRATIN
1 small cauliflower

1/4

cup butter

3 tbsp flour

11/2

cups milk

1/3

cup cheddar cheese

Salt and pepper

1/2

cup fresh breadcrumbs

Remove stalk from cauliflower. Cut into large nowerettes. Cook

in

boiling
salted water until just tender. Romove from heat and drain - cauliflower may
also be steamed.
Add 2 tbsp of butter to pan. Melt over medium heat. Add flour. Stir until smooth
and cook for 1 minute. Combine breadcrumbs, remainder of grated cheese

and remainder of butter.
Place hot flowe'rettes of cauliflower

in

a dish which will fit into the Decosonic
Convection Oven. Pour hot cheese sauce over cauliflower. Sprinkle crumb
mixture on as well. Bake at 300°F for 15 to 20 minutes until crust is golden
brown.

If prepared dish is not hot when first placed

in

the Oven, cooking time will be

extended by approximately 10 to

15

minutes.

FOR INFORMATION:

Decosonic hot-line: U.S.: 1-800-468-6443,

Canada: 1-800-463-6442,

will assist you should Monday to Friday you encounter difficulties

in

cooking with your Decosonic Convection Oven.

TECHNICAL SPECIFICATION

Model 209

Power cord 5 I
Convection Oven 1200 watts • 120V• 60HZ
Bowl outer diameter

l'

Bowl height 6

1

/2

"

Capacity 3.3 gaI.U.S. • 2.5 gal.lmp.

Total weight 10 Ibs

Cooling temperature ranger 150°F to 480°F
Timer range 3 minutes to 60 minutes

?

WARRANTY

Convection

Oven,

UL

listed, CSA

approved

Decosonic Inc. offers a limited warranty to the original purchaser

of

this

Convection Oven that it will be free

of

manufacturing defects for a two year

period after the original date

of

consumer purchase or receipt as a gift.

If

the
product should become defective within the warranty period, we will elect to
repair or replace it free

of

charge, at our option.
This warranty does not include damage to the product resulting from accident,
misuse, improper installation or operation, or unauthorized repair or alteration.
To

obtain service under this warranty, return the product, shipped prepaid, to one

of

the factory departments listed below. When returning a product, please

include a description

of

the defect and indicate the date this Convection Oven
was purchased or received as a gift.
THIS SHALL BE THE EXCLUSIVE WRITTEN WARRANTY OF THE
ORIGINAL PURCHASER AND NEITHER THIS WARRANTY, NOR ANY
OTHER WARRANTY, SHALL BE EXTENDED BEYOND THE PERIOD

OF

TIME LISTED ABOVE. IN NO EVENT SHALL DECOSONIC INC.

BE
LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES
ARISING OUT OF THE USE OR INABILITY TO USE THIS PRODUCT
FOR ANY PURPOSE WHATSOEVER. SOME STATES OR PROVINCES
DO NOT ALLOW THE EXCLUSION OR LIMITATION OF INCIDENTAL
OR CONSEQUENTIAL DAMAGES SO THE ABOVE LIMITATIONS MAY
NOT APPLY TO YOU. THIS WARRANTY GIVES YOU SPECIFIC
RIGHTS AND YOU MAY ALSO HAVE OTHER RIGHTS WHICH

VARY

FROM STATE TO STATE

OR

PROVINCE TO PROVINCE.

IF THIS APPLIANCE FAIL TO PERFORM

AS

WARRANTED, ON
RECEIPT OF THE UNIT, POSTAGE PREPAID AND ACCOMPANIED
WITH YOUR RETURN ADDRESS, DATED SALES RECEIPT, AND A
BRIEF EXPLANATION OF THE DEFECT, UNIT WILL

BE

REPAIRED
WITHOUT COST, EXCEPT FOR THE HANDLING AND POSTAGE
CHARGES OF

$7.50 (CHECK OR MONEY ORDER) WHICH MUST

BE
ENCLOSED WITH THE RETURNED UNIT. MAKE YOUR REMITTANCE
OUT TO FOLLOW ADDRESS.

If

you

have

questions

about

this

warranty

service,

please

write

or

call to:

In

Canada:

Decosonic Inc. In United States: Overseas Sales Corp.

1515 Pitfield

C/O

Y.C.c.

Pro !nc.

St-Laurent (Quebec)

22 Commerce Road, Unit

B,
H4S 1G3 Fairfield, N.J. 07004
[phone] [phone]

DECO

SONIC

OVERSEAS

SALES

CORP.

2127

SOUTH

TAMIAMI

TR.

OSPREY,

FL

34229

TEL:

813·966-7413

FAX:

813-966·0180
HOURS:
MON-FRI 9 A.M.

TO

5 P.M.

CONVECTION

OVEN

ACCESSORIES

QTY

MODEL # ITEM

PRICE

TOTAL

PRICE

20902

TONGS

4.95

20903

EXTENDER
RING

19.95

20904

SKEWERS
(SET

OF

4)

4.95

FLORIDA

RESIDENTS

ADD

70/0

SHIPPING & HANDLING

TOTAL

AMOUNT

6.00

PLEASE

MAKE

CHECK

OR MONEY

ORDER

PAYABLE TO:

OVERSEAS SALES

CORP

MAIL

THIS

FORM

WITH

YOUR PAYMENT TO:

OVERSEAS SALES

CORP

2127 S. TAMIAMI TR.

-

SHIPPING

LABEL -

OSPREY,

FL 34229

PRINT

CLEARLY

TEL:

813-966-7413

FAX: [phone]
NAME

_

STREET

ADDRESS _

CITY _
STATE _

ZIP

_

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