Cooking with the Extender Ring
If you need to cook something of a larger size such as a whole chicken, turkey, stuffed
turkey, etc., you can place the extender ring on top of the bowl. The extender ring
increases the size of the bowl, giving you the extra capacity you need for cooking.
Thawing Food
Although you can cook almost any food from frozen using the convection oven, the
Thaw/Wash
function allows you to thaw most frozen foods. Place the food onto one of
the wire racks and set the
Temperature Control Knob
to
Thaw/Wash
. Allow about 40
minutes of cooking time per 2.2 lbs. Large items like meat joints should be turned at least
once during the thawing process. Any liquids or juices from thawed foods should be
thoroughly cleaned from the bowl 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 as it is more efficient than a conventional oven.
Toasting
You can toast almost anything in the convection oven: bread, bagels, pizza, crumpets, and
more. For best results, use the high rack and set the
Temperature Control Knob
to 430°F -
445°F, depending on your preference. It is unlikely that the item you are toasting will
need to be turned over halfway through cooking. The hot air circulation will usually toast
both sides at once.
Grilling
As with toasting, items to be grilled should be placed on the high rack. The
Temperature
Control Knob
should be set between 430°F - 460°F. When deciding the best temperature
setting to use, consider the thickness of the food. A 1-inch thick steak will require a lower
temperature and longer cooking time than a ½-inch thick steak. Remember frozen foods
like burgers need a longer cooking time. You may wish to turn the food halfway through
the grilling process to ensure even coloring.
NOTE: DO NOT cover the food while cooking.
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