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COOKING TIPS
Broiling and Grilling
• Place food directly on the low rack without covering. Use the high rack to bring food closer to
heat source for additional crispness and browning of food.
• If the meat or fish is very lean, brush the rack with cooking oil before arranging the food on
the rack.
• For a glazing affect, set the food 4 inches away from top heating unit. Apply the desired glaze
and broil at 400 to 475F until the desired shade of brown is reached. Fruit jams, preserves and
jellies work well as a glaze for broiled foods.
Baking
• When baking cakes, biscuits, brownies, muffins and cookies make sure the containers fit
within the glass bowl and on top of rack. Disposable aluminum foil mini-loaf pans work well as
they allow for faster and even cooking. Preheating is not necessary for baking in a convection
oven.
Air Frying
• Little or no oil is used, yet the effect is like pan-frying or deep frying. If oil is used, only a thin
layer of oil should be evenly applied to the food with the aid of a pastry brush.
• Spray or brush vegetable oil onto the rack to assist with easier removal of cooked food.
• Once food has finished cooking, remove the top lid from the glass bowl, otherwise, the steam
will cause the food to become soggy instead of crispy.
NOTE: NEVER FILL THE GLASS BOWL WITH OIL. THIS APPLIANCE IS NOT TO BE USED AS A DEEP
FRYER!
Steaming
To steam, place food in a bowl or small pan on top of the low rack making sure that the food
does not contact the sides of your container. Pour water or broth into the bottom of the bowl
or pan using half cup of liquid for every 1lb of food. Cover tightly with aluminum foil making
sure food does not come in contact with the foil. Place wrapped container into the oven and
cook at 350F for 5 to 10 minutes depending upon individual taste.