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Safety and Instruction Manual
9Helpline: +44 (0) 333 220 6066
Operatingyourappliance:
1. Prepare the bowl. While cooking the surface
of the bowl will be considerably hot, be
sure to place the appliance on a heatproof
surface.
2. Place the rack in the bowl and place food
in the centre of the rack to receive best air
circulation. Allow 1cm space between the
food and bowl.
3. Cover the bowl with the lid. Ensure it is
sealed correctly.
4. Plug the cord into wall outlet.
5. Turn the thermostat to the desired
temperature.
6. Set the timer using the reference table as
a guide. Push handle back to start. The
red and green indicator lights will go on to
indicate that cooking has started.
7. The convection oven will automatically shut
off when cooking time has been reached.
8. When roasting, line the bottom of the bowl
with foil to catch any drippings.
Applicationexamples
Reference table of time and temperature for
cooking various foods
Temperature
(
o
C)
Cooking Class Quantity Minutes
200 Whole Chicken 21/4kg 70-75
200 Sliced Pork 500g 7-8
200 Drumsticks 8 Pieces 15
250 Fish 10 Pieces 7-8
200 Clam 500g 5-7
250 Shrimps 500g 5
250 Corn 4 Pieces 10
150 Cake 1 Case 20
250 Potato 500g 25
250 Red Prawn 4 Pieces 15
250 Crab Meat 500g 10
For meats weighing from 1-1.5 Kg,
set temperature at 200
o
C
Cookforthefollowing(approximate)times
Type of meat Minutes
Beef,
boneless,
whole roast
rare: 15-20
medium: 20-25
well done: 25-30
Beef, rib
roast, rump or
chuck
rare: 15-20
medium: 20-25
well done: 25-30
Ham with
bone & fully
cooked
medium: 12-15
Pork loin
(boneless)
well done: 20-25
Loin with
bone
well done: 25-30
Pork ribs well done: 25-30
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