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HOW TO USE (cont.)
TOAST:
Toast program can competently substitute a toaster. It toasts bread slices evenly
and quickly. Place the bread slices on the rack in the center of the oven to get more
even toast results. If you prefer a darker toast shade, toast time can be added (up to
9 minutes).
BAGEL:
Bagel program is used to toast both sides of bagel halves. To get best results, place
the bagels on the rack with cut sides facing up. Toast time can be added (up to 9
minutes).
BAKE:
Bake program can be used at 200°F-440°F for up to 2 hours. It is recommended
for baking cakes, breads, cookies, biscuits, etc. Bake program can also be used to
prepare a wide range of foods that can be done in a conventional oven.
BROIL:
Broil program is used to brown the top surface of food with super high heat (440°F)
in a short period of time. It is recommended for preparing rare beef steaks, chicken,
sh (salmon, tuna, etc) as well as casseroles, gratins and alike.
Make sure to monitor the food when broiling as it might get overcooked quickly.
DEHYDRATE:
Dehydrate program exposes food to low temperatures of heat for a long period of
time and remove the moisture from food by high speed air ow. Dehydrate is an
ideal way of preserving nutrients and avors food. Dehydrate program can be used
at 100°F-160°F for up to 24 hours.
Recommended temperatures for dehydrating food
Type Temperature (°F)
Herbs / Spices / Nuts / Seeds 120-130
Vegetables 120-130
Fruits / Fruit Rolls 130-150
Fresh Pasta 130-140
Meat / Poultry / Fish 150-170
The following dehydrating chart is a guide on how to dehydrate a variety of
foods. These are guidelines only. The actual duration of drying depends on the
temperature and humidity of the room, the drying temperature, the air ow speed,
the humidity level of foods, the thickness of cuts, etc.
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