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UCO–914
Instruction Manual
15 pgs755.35 Kb0

Unit UCO–914 Instruction Manual

INSTRUCTION MANUAL
РУКОВОДСТВО ПО ЭКСПЛУАТАЦИИ
UNIT
®
UCO–914
CONVECTION OVEN
КОНВЕКЦИОННАЯ ПЕЧЬ
2
7
8
2
3
5
4
1
10 1211 13
6
9 9
CONVECTION OVEN UCO-914
Thank You for buying this UNIT product!
READ ALL THE INSTRUCTIONS BEFORE USING.
CONTENTS OF THE INSTRUCTION MANUAL
SAFETY NOTICES........................................................................................................................3
CONVECTION OVEN COOKING....................................................................................................3
APPLIANCE DESCRIPTION ..........................................................................................................3
APPLIANCE USE ........................................................................................................................4
COOKING WITH THE EXTENSION RING ........................................................................................6
APPLICATION EXAMPLES ............................................................................................................6
CLEANING..................................................................................................................................7
SPECIFICATIONS ........................................................................................................................7
SAFETY NOTICES
When using electrical appliance, basic safety notices should be followed, including the following:
•
Read all the instructions and keep in a safe place for the future reference.
•
Do not touch hot surfaces. Use Tongs (10) provided to lift racks or oven gloves when removing hot containers.
•
To protect from the electrical shock, never immerse Power Cord (6), plug or Lid – Motor Block (2) into the water or any other liquid.
•
Close supervision is necessary when any appliance is used by or near children or infirm persons.
•
Children should be supervised to ensure that they do not play with the appliance.
•
Unplug from outlet when not in use. Unplug before putting on or taking off parts.
•
Always unplug by grasping the plug, do not pull on the Power Cord (6).
•
Do not operate any appliance with a damaged Cord (6) or plug, or after the appliance malfunctions or if it has been damaged in any manner. Refer to a suitably qualified person for examination, repair or adjustment.
•
The use of the accessory attachments other than those supplied with the appliance is not recommended by the manufacturer as it may cause injuries.
•
Do not use outdoors. This appliance is for household use only.
• Do not let the Cord (6) hang over edge of table or counter, or touch hot surfaces.
• Do not place on or near a hot gas or electric burner, or on a heater oven.
• Extreme caution must be used when moving an appliance containing hot foods, water or other hot
liquids.
• Do not use the appliance for other then intended use.
• Do not use still wool or any abrasive scourers to clean the appliance as they will damage the
surface.
CONVECTION OVEN COOKING
Using circulating air, the convection oven cooks food quickly, efficiently and uses much less energy than conventional cooking methods. Another benefit is reduced clean up time. Because it can cook on more than one level, the convection oven will cook dishes that would normally require numerous pots and pans to wash. In fact, one of the many features of the convection oven is that it helps to clean itself! The hot air method of cooking ensures an even distribution of heat around the food. One of the effects of this is that surface of meat etc. is quickly sealed so it retains much of the succulence and original flavour that is often lost with the conventional methods. There are very few dishes that need fat to assist in the cooking process when cooked in the convection oven. Less fat in cooking is always healthier.
APPLIANCE DESCRIPTION
1. Bowl
2. Lid – Motor Block
3. Safety Handle
4. Thermostat (65-250°C)
5. Timer (60 minutes)
6. Power Cord
ENGLISH
3
ENGLISH
4
7. Stand
8. Indicator Lights
9. Stand Handles
10. Tongs
11. Low Rack
12. High Rack
13. Extension Ring
• Attached Tongs to the rack – there are invaluable when removing hot food from the convection
oven, but can also be used to place the food into the base as well.
There are two controls on the convection oven:
1. Thermostat: Sets the cooking temperature from 65°C to 250°C.
2. Timer: The timer dial is marked in minutes and has a reminder bell, which sounds when the cooking time is completed.
APPLIANCE USE
IMPORTANT Safety handle: The convection oven will not work unless the Safety Handle (3) is fully «clicked» into the down position. If you need to remove the Lid (2) during the cooking process, lifting the Safety Handle (3) will stop the heater and the turbo fan while you attend to the dish. Simply replace the Lid (2) and place the Safety Handle (3) in the down position to resume cooking. TIPS
• If possible pre-heat the oven for 3 minutes before using.
• Always place food on the rack to ensure good air circulation.
• Leave at least 1 cm gap between items on the same rack. Again this ensures good air circulation.
• When food is cooked it can be kept hot by turning the Thermostat (4) down to 150°C until ready to
serve.
Operating convection oven
1. Prepare the Bowl (1). While cooking the surface of the Bowl (1) will be considerably hot, be sure to place the appliance on a heatproof surface.
2. Place the rack in the Bowl (1) and place food in the center of the rack to receive best air circulation. Allow 1 cm space between food and Bowl (1).
3. Cover the Bowl (1) with the Lid (2), be sure it is sealed correctly.
4. Plug the Cord (6) into wall outlet.
5. Turn the Thermostat (4) to temperature desired.
6. Set the Timer (5) using the reference table as a guide. Push Handle (3) back to start. The red and green indicator lights will go on to indicate that cooking has started.
7. The convection oven will automatically shut off when cooking time has been reached.
8. When roasting, line bottom of the Bowl (1) will foil to catch drippings (for easy clean up).
Thawing Food
The convection oven will thaw most foods. Simply place onto one of the wire Racks (11, 12), set the Thermostat (4) to THAW and allow approximately 40 minutes per kg. Large items like meat joints should be turned at least once during the thawing process. Any liquids or juices from thawed food should be thoroughly cleaned from the Bowl (1) before cooking.
Frozen Food
Large items like meat joints or poultry cannot be cooked from frozen and must be thawed thoroughly first. However, some foods cook best from frozen. Simply follow the cooking instructions on the packaging as a guideline. It is often the case that cooking time is shorter in the convection oven it is more efficient conventional oven.
Toasting
You can toast almost anything in the convection oven: bread, bagels, pizza, crumpets etc. For better results use the High Rack (12) and set temperature to 220-230°C depending upon your preferences. It is unlikely that the item you are toasting will need to be turned over halfway through cooking. The hot circulation air will usually toast both sides at once.
Grilling
As with toasting, items to be grilled should be placed on the High Rack (12) and should be between 220-240°C. When deciding the best temperature setting to use, consider the thickness of the food. A 3 cm thick steak would require a lower temperature and longer cooking time than a 1 cm thick steak. Also
remember that frozen food like burgers need a longer cooking time. You may wish to turn the food halfway through the grilling process to ensure even colouring.
Baking and Steaming
The temperature for cooking of uncovered dishes is usually 20 to 40°C lower than in the traditional oven. No pre-heating is necessary in convection oven when baking. Ordinarily, the centre of a cake batter will be moist, while the section closest to rim of the baking pan will be done first. For this reason, a bunt cake pan or tube pan is better to use than the larger layered cake pans.
SUGGESTED BAKING TIMES AND TEMPERATURES FOR CONVECTION ROASTER
The process of cooking and cooking time may vary, depending on depth and size of mixture or preparing dish.
Grilling and Broiling
For broiling or grilling with a convection oven, the temperature should be set between 220-250°C. No pre-heating is necessary in convection oven when baking. Food should be placed on the rack without covering. To bring the food closer to source of the heating air, the High Rack (12) should be used. Add hickory liquid smoke or mesquite to get a smoky flavour. Any seasonings should be applied to the surface of the meat. If the fish or meat is lean, spray the rack or grill with non-stick vegetable oil, or brush with cooking oil prior to arranging the fish / meat on the grill. This will minimize food sticking to the grill. For browner or more seared surfaces, broil on both sides as with thick stocks or steaks. For thinner pieces, no turning is necessary.
Roasting
Lining bottom of the Bowl (1) with aluminum foil (leaving an inch of rim) will catch drippings if desired. To let hot air freely circulate, use Low Rack (11). The propelled hot air cooks meat evenly and seals in the juice. Turning and basting is not necessary. A meat thermometer is recommended. However, without one, go by the time temperature table given here, or follow the chart given for the conventional or regular ovens and subtract 25°C.
Roast Whole Chicken
Rinse chicken thoroughly and add desired seasonings. Spices such as garlic, black pepper and salt are suggested. Before roasting, allow seasonings to penetrate for a few hours. Base of the Bowl (1) can be lined with aluminium foil to catch drippings. Roast for approximately 30 minutes per 1 kg at 200°C.
Whole Roasts
With fatty portion facing upward put meat on the Low Rack (11). Seasoning as desired, up to your taste. Insert meat thermometer. Temperature for roasting is usually 25°C less than for regular roasting. Cooking time depends on the type and size of roast.
Cakes
Pre-heat the oven to 220-230°C for 3 minutes. When selecting an appropriate cake tin to use, be sure that it will fit comfortably in the Bowl (1). Always place the cake tin on the Low Rack (11) – never directly
ENGLISH
5
FOOD TEMPERATURE (°C) MINUTES
Brownies 150 18-20 Buns 200 10-12 Cakes, layer 150 18-20 Cakes, loaf 150 30-35 Cornbread 180 18-20 Cookies: drop 160 8-10 Cookies: rolled 160 10-12 Muffins 180 12-15 Pies / pastries / pie crust 200 8-10 With filling (no top crust) 160 25-30 With filling (two crusts) 180 35-40 Breads, rolls 180 12-15 Loaf 160 25-30
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