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1 - 12-cup muffin pan
1 - 6-cup jumbo muffin pan
2 - 12-cup mini muffin pans
1 - 8-, 9- or 10-inch pie plate
1 - 14”x 8”x1/2” baking sheet
1 - 13”x9”x2” baking dish
1 - 8- or 9-inch square baking pan
1 - 10-inch bundt pan or angel food pan
• Metal pans are preferable to glass for baking because they reflect and
transfer heat better. Glass can be used if desired, but the bottom crust
will not be as brown.
Steaming
• Steaming is an easy way to cook tasty, nutritious and healthy foods
without added fats.
• Preheat portable oven to 450°. Pour 1 quart of boiling water in bottom
of oven pan. Place food in a pan placed on the oven rack. Steam
according to recipe directions.
Slow Cooking
• For slow cooking, brown meat and vegetables in a separate skillet
before adding to portable oven. Add liquid and set the portable oven
temperature to 250°.
• Always keep food covered; stirring is not necessary.
• Cut meat and vegetables into uniform-size pieces for even cooking.
• Little moisture escapes from the portable oven during cooking, so add
liquid sparingly.
• To convert a standard recipe to slow cooking, double the time and
decrease the oven temperature to 250°.
• When slow cooking meats and poultry, it is not necessary to use the
rack. The low temperature will keep the meat from sticking to the pan.
Warming
• Use the steam and serve set for warming foods and serving buffet-style.
(See detailed instructions, page 7.)
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Cooking Tips
This Portable Oven cooks and bakes at approximately the same tempera-
tures and in the same time as a standard oven. Use the charts and recipes
given as a guide to make similar-type recipes. Check 5 to 10 minutes
before estimated finishing time to insure perfect results. Make notes of any
needed adjustments for the next time.
General Cooking
• For best results, dry-cook tender cuts of meat. Do not add liquid until
the last 30 minutes of cooking.
• Simmering less tender cuts of meat will make them more tender.
Adding a gravy or sauce will provide extra flavor.
• Because meat and poultry vary in size and shape, use a meat
thermometer to achieve the desired degree of doneness.
• As with all covered portable ovens, meats will not brown during the
cooking process. To achieve browning, sear meat in a separate skillet
on your stovetop prior to cooking in your portable oven. Add a small
amount of oil or butter to the skillet and sear meat for a few minutes
per side until lightly browned.
Baking
• Always place baking pans or casserole dishes on one of the racks and
then in the oven pan. Never place pans on the bottom of the oven pan.
• If space allows, use the flat rack fitted on the handles of the oven rack
with handles to position casserole dishes and baking pans in the center
of the oven for more even baking.
• You can bake two loaves of bread or cook a meat and a vegetable at
one time.
• The oven pan will easily accommodate three 1 1/2-quart casserole
dishes. This is ideal for preparing a complete meal such as meat,
potatoes and a vegetable.
• To make clean-up easier, place foods that may boil over (like fruit pies
and casseroles) on a cookie sheet before positioning on the rack.
• Convenience foods can be baked in the portable oven. Place container
on the oven rack with handles or the flat rack fitted on the handles of
the oven rack. Follow package directions.
• The portable oven accommodates the following size baking pans: