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22
Operation
Broil
The Broil mode on your Speedcook Oven will
yield the same or superior results as broiling
in a traditional oven. The only difference is
that your food cooks faster due to the hot air
moving through the cook cavity at increased
speeds.
Foods that are typically broiled are quick
cooking, inherently tender, relatively lean,
and not too thick, (for example, beef steaks,
whole fi sh, and chicken satay).
Cast iron grill pans, metal sheet pans, and
metal broiling pans all work well in Broil
mode.
Dehydrate
Considered the original form of preservation,
dehydrating removes a food’s natural moisture
by slowly drying it with a low heat. Food can
be dehydrated manually by placing thin slices
on racks and allowing them to dry, assisted
only by sun or air. To shorten the dehydrating
process, the Speedcook Oven uses low
temperature air moving at higher speeds.
This mode is ideal for products like banana
chips and other dried fruits, as well as dried
meats, like beef jerky.
Sheet pans, non-stick screens, and pizza pans
(with or without holes) are all recommended
for use with Dehydrate mode.
The Speedcook Oven
broil dehydrate
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