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11
12
12 Safety Instructions
16 Features
17 Operating Instructions
21 Cleaning and Maintenance
22 Troubleshooting
23 Cooking Tips
26 Terms and Conditions
27 Warranty Card
CONTENTS
• It’s a myth that different tastes are detected on different regions of our tongues. As
you chew, hot foods cool in your mouth increasing the taste intensity. The taste
receptors on our tongues are most active when foods are between 86°-95°F.
• At around 284°F foods begin to turn brown during what’s called with Maillard reaction,
but that’s not all that happens! At this temperature, proteins and sugars fuse, creating
hundreds of new flavors and aromas.
• Broiling is a way of cooking with concentrated, intense heat. It is most often used to
give cooked foods additional color but can also be used for high heat when needed.
• The convection broiling or convection baking functions use a fan to keep hot air
circulating around food for faster, more consistent heating.
• The air frying function rapidly circulates hot air around food creating the crispiness
you love without the extra calories and fat from frying in oil.
FUN FACTS
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