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Before you begin:
Place your oven on a flat surface.
Before using your oven, move it two to four inches away from the wall or
from any objects on the countertop. Do not use on heat sensitive surface.
DO NOT STORE OBJECTS ON THE TOP OF THE OVEN. IF YOU DO,
REMOVE ALL OBJECTS BEFORE YOU TURN ON YOUR OVEN. THE
EXTERIOR WALLS GET VERY HOT WHEN IN USE. KEEP OUT OF REACH
OF CHILDREN.
GENERAL GUIDELINES
Convection Baking (Only available with select models): The fan gently circu-
lates the heat and surrounds the food to provide exceptionally even tempera-
ture. This method has been used for many years in large commercial ovens.
Because convection baking provides consistent even temperature, it may
cook faster than conventional baking. When convection baking, you generally
use a lower than normal oven temperature, about 25ºF lower than conven-
tional (see charts and recipes), and as a result, foods come out more moist
and delicious. Convection baking can be used for roasting meats, whole
chickens, baking cakes, cookies and more.
Conventional Baking: Conventional baking can be used as you would normal-
ly use your large kitchen oven.
Broiling: Broiling can be used for beef, chicken, pork, fish and more. Also can
be used to top-brown casseroles and gratins. Caution: Aluminum foil is not
recommended for covering the drip tray. Foil is extremely dangerous when
broiling fatty foods. Grease will accumulate and may catch fire. We don’t
recommend the use of foil, but if foil is used to cover broiling pan, be sure foil
is tucked neatly around the pan and does not touch the walls or heating rods.
Never cover crumb tray.
Toasting: Always have the rack in rack position “B”, as indicated in the dia-
gram on page 12, for even toasting. Always center your item/items in the mid-
dle of the rack.
WARNING: Placing the rack in the bottom position, or in the top position
with the rack upwards while toasting, may result in a fire. Refer to rack
position diagram for proper use.
Turning off the toaster oven broiler: The “Start/Stop” button, when pushed
the first time, will start the oven. When pushed the second time, during oven
operation, the “Start/Stop” button will turn off the oven. You will know the oven
is off when the LED light turns off.
USE AND CARE
Unwind the power cord. Check that the crumb tray is in place and that there
is nothing in the oven. Plug power cord into the wall outlet.
B ro i l :
Note: When broiling, add approximately 1/4 cup water to the bottom of the
broiling pan to reduce sizzling and splatter. Place the drip tray in the broiling
pan. Note: There are two positions for the drip tray so that foods of varying
thicknesses can be broiled. Also, the oven rack can be turned up or down
depending on the thickness of the food being broiled. In most cases the oven
rack should be in the higher position (position C – see rack position diagram
on page 12).
To broil, press the “Broil” button on the touchpad. The LED light above the
“Broil” button will turn on. The temperature will automatically set to (500˚F)
broil temperature. Press the “Start/Stop” button to begin broiling. Temperature
cannot be changed. Preheat oven for five minutes with door closed. The clock
display will indicate “BRL” for broil. After the five-minute preheat period, place
the broiling pan in the oven. Always leave door ajar when broiling. Note:
Never use glass oven dishes for broiling.
To stop broil operation, press the “Start/Stop” button.
The built-in timer can be used with this function.
See timer instructions on page 7.
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