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Инструкция по эксплуатации Toastmaster, модель 7094

Производитель: Toastmaster
Размер: 59.53 kb
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Язык инструкции:en
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Фрагмент инструкции


Always use the insert and bake pan when broiling. Place food on insert and position the broil pan assembly in the oven. Juices and fat will drip into the pan and decrease spattering while broiling. Close the door. 3. Plug into 120 V ~ 60 Hz outlet. 4. Position selector dial to Broil. Turn temperature control dial to Broil. 5. Since broiling time is usually brief, the use of a timer is not recommended. Set timer to Manual On by turning counter-clockwise. 6. Broil food until done, turning halfway through cooking time. Carefully remove broil pan assembly from oven using oven mitts. 7. When finished, turn temperature control dial to Deh. Make sure the timer is in the Off position.The indicator light will go off. 8. Unplug and allow to cool completely before cleaning. HINTS FOR CONVECTION BROIL • Do not place aluminum foil on top of broil insert.This traps grease and can cause a fire. • Trim excess fat from meat and score edges to prevent curling and thaw frozen meats before broiling.This will reduce smoke during broiling. SLOW COOK 1. Remove bake pan from oven. Place bake rack in position 1. No preheat is necessary. 2. Cover baking container and place on bake rack in center of the oven. 3. Plug into 120 V ~ 60 Hz outlet. 4. Position selector dial to Slow Cook. Turn temperature control dial to 250°F. The indicator light will remain on. Because of the low wattage being used, the heating elements will remain dark while maintaining the proper t e m p e ra t u r e. 5. Set timer to Manual On by turning counter-clockwise. 6 6. Do not open the door during the first two hours of the slow cook period. 7. When finished, make sure the timer is in the Off position.The indicator light will go off. 8. Unplug and allow to cool completely before cleaning. HINTS FOR SLOW COOK • Most crock pot recipes may be used in slow cook by using the following guidelines. • All baking dishes should be covered. Aluminum foil may be used if ends are tucked against edge of pan. • Oven-proof glass and ceramic dishes are recommended. Aluminum foil pans and pans that will rust such as cast iron or tin should not be used. • Separate dishes can cook simultaneously, yet food retains its own flavor. Select foods that will take the same amount of time to cook. • Milk, cream and sour cream may curdle. It is best to add them in the last hour of cooking. If a recipe specifies one of these ingredients as the only liquid in the cooking process, try substituting evaporated milk, water or condensed soup, such as cream of mushroom or chicken soup. • Slow cooking enhances the flavor of spices and salt; we recommend you reduce seasoning in your own recipes. • Pre-cooked spaghetti and pasta products should be added in the last hour of slow cooking. 7 BAKE/ROASTING CHART BAKE/ROASTING CHART . Place meat, fat side up, on the wire rack and bake pan in a preheated oven. 2. Season meat before or after cooking. 3. Insert meat thermometer into thickest part of meat, not touching bone or fat. 4. Do not add water. Do not cover. 5. Roast to 5-10 degrees below desired doneness, (internal temperature). 6. Allow meat to stand 15-20 minutes before serving. Temperature will continue to rise to desired doneness. Meat will also be easier to carve. WEIGHT/ INTERNAL TIME CUT AMOUNT TEMPERATURE HOURS BEEF 350°-425°F/177°-218°C boneless top sirloin roast (tri-tip) 425°F/218°C 1 1/2 - 2 medium rare 135°F/57°C medium 150°F/66°C 30 - 40 minutes 40 - 45 minutes ribeye roast, small end 4 - 6 medium rare 135°F/57°C 1 3/4 - 2 350°F/177°C medium 150°F/66°C 2 - 2 1/2 tenderloin roast 425°F/218°C 2 - 3 medium rare 135°F/57°C medium 150°F/66°C 30 - 40 minutes 40 - 50 minutes rib roast 4 - 5 medium rare 135°F/57°C 1 3/4 - 3 350°F/177°C medium 150°F/66°C 2 1/2 - 3 3/4 round sirloin tip roast 3 - 4 medium rare 135°F/57°C 1 3/4 - 2 325°F/170°C medium 150°F/66°C 2 1/4 - 2 1/2 PORK 325°F/170°C boneless loin roast 2 - 4 well 160°-170°F/71°-77°C 1 - 1 1/4 loin back ribs (spareribs) 2 - 4 well 160°-170°F/71°-77°C 1 1/4 - 1 3/4 country-style ribs 2 - 4 well 160°-170°F/71°/77°C 1 1/2 - 1 3/4 sirloin roast 3 - 4 well 160°-170°F/71°-77°C 2 - 3 1/2 tenderloin 2 - 3 well 160°-170°F/71°-77°C 1 1/2 - 2 HAM (fully cooked) 325°F/170°C boneless 5 - 6 140°F/60°C 1 1/4 - 2 1/2 bone-in 5 - 7 140°F/60°C 2 - 4 FISH 450°F/232°C fillets 2 - 4 fillets until fish flakes easily 4 - 6 minutes with a fork Per 1/2 inch thickness POULTRY 325°-375°F/170°-190°C Cornish hens 375°F/190°C 1 - 2 hens 185°F/85°C 1 - 1 1/2 turkey breast boneless 325°F/170°C 2 1/2 - 3 170°F/77°C 1 1/2 - 2 1/4 turkey breast 4 - 6 170°F/77°C 1 1/2 - 2 1/4 325°F/170°C 6 - 8 170°F/77°C 2 1/2 - 3 1/2 chicken, fryer whole 375°F/190°C 2 1/2 - 4 185°F/85°C 1 - 1 3/4 chicken, roaster whole 325°F/170°C 4 - 6 185°F/85°C 1 3/4 - 3 1/2 8 BROIL CHART BROIL CHART FOOD AMOUNT TIME DIRECTIONS bacon to fit tray 8-10 minutes broil until done chicken to fit tray 20-40 minutes broil until done frankfurters to fit tray 10-20 minutes turn frequently for even browning fish fil...

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