Crux Artisan Serie Manual De Instrucciones página 16

• Dark or dull pans absorb heat faster; foods will bake more rapidly, and crust will brown more easily
than in shiny bake pans.
• Check package directions on the container or contact the ovenware manufacturer to determine
the container's suitability for use in a Toaster Oven.
• Do not use oven roasting bags in this Toaster Oven, as they may come in contact with
the heating elements.
CAUTION: Do not use glass covers on baking pans. If using a glass or glass-ceramic baking
container, make sure it is at least 1 inch away from the upper heating element.
HINTS FOR CONVECTION BAKE
• For an added blast of heat, press the CONVECTION/TURBO button again to activate TURBO
Boost at any time. "TURBO" and a twirling fan appears
digital display.
• When using CONVECTION BAKE, lower the bake recipe temperature by 50°F to a minimum
of 300°F when baking cakes, pies, cookies, and bread.
• When baking, the shelf position used will depend on the size of the food being prepared. It is
important to place your food as close to the center of the Toaster Oven as possible to ensure
even cooking.
• Dark or dull pans absorb heat faster; foods will bake more rapidly, and crust will brown more easily
than in shiny bake pans.
• Choose bakeware made of metal, ovenproof glass, and ceramic.
• Check package directions to determine if the container is suitable for use in a conventional or
toaster oven.
CAUTION: Allow at least 1" air space between the top of the container and the upper heating
elements. Never use glass lids on glass or metal bakeware. If a lid is necessary, cover tightly with
aluminum foil.
HINTS FOR CONVECTION ROAST
• For an added blast of heat, press the CONVECTION/TURBO button again to activate TURBO
Boost at any time. "TURBO" and a twirling fan appears
• IMPORTANT! Consult the USDA Cooking Guidelines section of this instruction manual before
cooking begins. Always test meat using an accurate cooking thermometer.
• A meat thermometer inserted into the center of the meat should always be used to ensure desired
doneness.
• Cook to 5 to 10 degrees below desired doneness (internal temperature). Allow meat to stand
15 to 20 minutes before serving. The temperature will continue to rise while standing.
• CONVECTION ROAST large, tender cuts of meat and poultry. Seasoning prior to cooking adds
to the flavor and the aroma during cooking.
• A layer of fat on the top of the roast promotes better browning and provides
natural basting.
• To speed up browning, brush lean cuts of meat, chicken and fish with oil, margarine
or melted butter.
• When roasting meats with a high fat content, the bake/broil pan may fill with grease before
cooking is completed. Carefully remove the bake/broil pan assembly using oven mitts and empty.
Replace for continued roasting.
• Place meat (fat side up) or food to be cooked into a bake pan. If desired, turn over half-way
through BAKE/ROAST time.
on the
on the digital display.
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