Fagor Halogen Tabletop Oven Product Manual - Page 14

Suggested Cooking Times

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ENGLISH Air Frying • Use the non stick frying pan placed on the low rack. • Little or no oil is used in this process, yet the effect is like pan-frying or deep frying. If oil is used, only a thin layer is necessary. • Once cooking is finished, promptly remove the lid from the glass cooking bowl, otherwise steam may cause the food to become soggy instead of crispy. WARNING: NEVER fill the glass bowl with oil. This appliance is not to be used as a deep fryer! Also, stop cooking immediately if food begins to burn. Steaming • To steam, place food in an oven safe bowl or pan on the low rack making sure that the container does not touch the sides of the oven and cover with foil. Pour water or broth into the bottom of the glass cooking bowl using half a cup of liquid for every pound of food. Cook at 350°F with correct suggested cooking times listed below. Suggested Cooking Times NOTE REGARDING COOKING TIMES: Please note that these cooking times are approximate. Actual cooking times will vary depending on several factors such as size of the pieces, thickness of cut, quality & freshness of produce, and temperature of oven at start (if the oven has been used immediately before starting a new recipe, the cooking time will be slightly shorter than indicated). Please make sure you test the food for doneness before removing from oven. Use a food thermometer if possible. If food is under cooked when the cooking time is up, turn the oven back on for a few additional minutes. Check on the food periodically while the oven is functioning; if you see excessive browning of scorching on the surface, flip the food over, lower the temperature slightly, or shorten the cooking time. MEATS Beef Rib Roast Meat Loaf (2 pound) Rib Eye or Strip Steak (1 inch thick) Flat-iron or flank steak Pork Loin Roast Chops (1/2 inch thick) Tenderloin Bacon (1 pound) Lamb Leg Chops TIME 31 minutes per pound (medium) 50 - 60 minutes 12 min per side (medium) 8-12 minutes (medium - rare) 29 minutes per pound 10 - 16 minutes 10 minutes per side 12 - 16 minutes 31 minutes per pound (medium) 21 minutes (medium) TEMPERATURE 400 ºF 350ºF 400ºF 375ºF 360ºF 460ºF 450ºF 350ºF 390ºF 400ºF 12 Halogen Oven Manual_Revn Nov10.indd Sec2:12 11/17/10 7:45 PM

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12
ENGLISH
Air Frying
• Use the non stick frying pan placed on the low rack.
• Little or no oil is used in this process, yet the effect is like pan-frying or deep
frying. If oil is used, only a thin layer is necessary.
• Once cooking is finished, promptly remove the lid from the glass cooking bowl,
otherwise steam may cause the food to become soggy instead of crispy.
WARNING: NEVER fill the glass bowl with oil. This appliance is not to be used
as a deep fryer! Also, stop cooking immediately if food begins to burn.
Steaming
• To steam, place food in an oven safe bowl or pan on the low rack making sure
that the container does not touch the sides of the oven and cover with foil. Pour
water or broth into the bottom of the glass cooking bowl using half a cup of
liquid for every pound of food. Cook at 350°F with correct suggested cooking
times listed below.
Suggested Cooking Times
NOTE REGARDING COOKING TIMES:
Please note that these cooking times are approximate. Actual cooking times will vary
depending on several factors such as size of the pieces, thickness of cut, quality & freshness
of produce, and temperature of oven at start (if the oven has been used immediately before
starting a new recipe, the cooking time will be slightly shorter than indicated).
Please make sure you test the food for doneness before removing from oven. Use a food
thermometer if possible. If food is under cooked when the cooking time is up, turn the
oven back on for a few additional minutes. Check on the food periodically while the oven is
functioning; if you see excessive browning of scorching on the surface, flip the food over,
lower the temperature slightly, or shorten the cooking time.
MEATS
TIME
TEMPERATURE
Beef
Rib Roast
31 minutes per pound (medium)
400 ºF
Meat Loaf (2 pound)
50 - 60 minutes
350ºF
Rib Eye or Strip Steak (1 inch thick)
12 min per side
(medium)
400ºF
Flat-iron or flank steak
8-12 minutes (medium - rare)
375ºF
Pork
Loin Roast
29 minutes per pound
360ºF
Chops (1/2 inch thick)
10 - 16 minutes
460ºF
Tenderloin
10 minutes per side
450ºF
Bacon (1 pound)
12 - 16 minutes
350ºF
Lamb
Leg
31 minutes per pound (medium)
390ºF
Chops
21 minutes (medium)
400ºF
Halogen Oven Manual_Revn Nov10.indd Sec2:12
Halogen Oven Manual_Revn Nov10.indd
Sec2:12
11/17/10 7:45 PM
11/17/10
7:45 PM