Coopers of Stortford 8219 Use and care manual

Halogen Convector Cooker8219

Important Safety Instructions
When using electrical appliances, these
basic safety precautions should always
be followed
1. Read all instructions.
2. Always switch power off before
removing plug from wall outlet.
3. Remove plug by grasping the plug.
Do not pull the cord.
4. To protect against electrical shock, do
not immerse cord, plugs or motor
assembly in water or other liquids.
5. Do not allow children to play with this
appliance. Close supervision is necessary
when this appliance is in use.
6. Unplug from power outlet when not in
use and before cleaning.
7. Allow the appliance to cool before
putting on or taking off parts.
8. Do not operate if the appliance has a
damaged cable or plug.
9. Do not use outdoors. This appliance is
not designed for outdoor use.
10. Do not place the appliance on, or, near
electrical equipment, hot gas flame or in
a heated oven.
11. Do not use with an external timer.
12. Do not let the cord hang over the edge
of a table or counter or to touch hot
surfaces.
13. Always use on a stable flat surface.
14. Extreme caution must be used when
moving an appliance containing hot oil
or other hot liquids.
15. Do not use appliance for purpose other
than intended usage.
16. Do not move or lift the convection oven
while the power cord is still connected
to the wall outlet. Remove the plug from
the wall outlet, then remove the top by
using both hands, move carefully.
17. Before removing the lid:
a) turn the thermostat off,
b) Disconnect the power cord
c) Lift the top using carrying handle,
d) Place the top, preferably resting the
stainless steel edge rim and the
handle / plastic top on a flat surface.
18. Do not place the hot underside of the lid
directly onto laminated surfaces, wood
surfaced, paper plastic or other
flammable surfaces. Put the lid on a heat
resistant surface.
19. Never place the lid on a chair or bench
while it is in operation.
20. Always place the top unit onto the bowl
before plugging in the power cord and
switching on.
21. Keep the bowl sides at least 3” from the
other surfaces.
22. Do not clean with metal scouring pads.
Pieces may break off of the pads and
touch electrical parts creating risk of
electrical shock.
23. No user service care. Parts to be returned
to your supplier in case of fault.
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INTRODUCING THE CONVECTION OVEN
The Convection oven is a new portable low cost device that has all the
advantages of a larger convector oven but at a fraction of the price. It lets you
use conventional culinary skills to cook faster and better. You can easily take it
to the table and serve directly from it. It will keep meals hot and save the
hassle of cleaning.
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The Convection Oven can cook everything an oven can cook
It is a true multi purpose oven suited to prepare all kinds of dishes which would
normally require a full size conventional kitchen oven.
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The Convection Oven cooks in many ways
It can roast, bake, grill, cook ,steam, reheat or defrost.
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The Convection Oven is economical
It consumes less than half the electricity of a conventional oven and approximately the
same as a regular microwave oven. As a result, it’s compact size and requires less
energy to heat up to achieve the same results. You can save time and money while your
food is cooked to perfection.
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The Convection Oven is fast
It cooks 20% to 60% faster than a conventional oven. This results from a combination
of compact size, efficient design and fan forced heating principles.
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The Convection Oven cooks fat free
Because you always cook with hot air (dry roasting) and with the food suspended on the
wire rack, retention of fat is minimised to lower calories and cholesterol consumption.
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The Convection Oven travels everywhere
It is portable and is great for holidays. You can use it at home, at the office or you can take it
with you when you travel (hotels, motels, holiday homes, travel homes, caravans, etc.)
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The Convection Oven is self cleaning
The hot air circulation creates an automatic turbo wash action.
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The Convection Oven cooks evenly
Cooking with hot moving air, your food is perfectly roasted all over.
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The Convection Oven is easy to operate
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You can watch your food cooking from all sides.
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Food remains succulent and juicy (not dried out).
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Hot air will not produce smoke and won’t burn your food
Whether you cook for one, two or for the whole family, the convection oven will help
you to save time and money while your food is being cooked to perfection.
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RECIPES
Please refer to the Quick Reference Section for general guidelines regarding the cooking
times and methods.
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TO STEAM VEGETABLES
To steam vegetables while you are baking or roasting, simply wrap vegetables in foil. Secure
the foil so that it will not be blown or sucked off by the fan. Place foil wrapped bundles in
the convection oven so that air can circulate around them (you can use the high rack to
create a platform above the other foods already cooking). Steaming this way will take a little
longer than steaming in the pot. Fish can also be cooked in foil, steaming in its own juice.
Add a little lemon juice and add a few sliced vegetables.
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TO BAKE CAKES
Place cake tin on wire rack in the bowl. If you require a very moist cake with almost no crust,
secure a foil "tent" over the cake tin. You can remove the foil just before the cake is ready
to allow the top to dry out slightly. Cakes will bake a little quicker in the Convection Oven
than they will in a conventional oven.
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TO COOK PASTRIES, BISCUITS ETC.
Place in perforated or other dish on wire rack. If you require a not so crisp finish, cover with
foil for the first part of cooking. Pastries and biscuits will also cook slightly quicker in the
Convection Oven.
HINTS
1. Avoid stacking food in an attempt to cook more food. If air cannot circulate around the
food you will only fully cook the top.Always leave spaces for air to travel and always use
the high rack and perforated baking dish when necessary.
2. After food is cooked, turn thermostat down and keep fan running to maintain crispness.
3. Remove the top and take the bowl to the table to serve
4. To make cleaning your convection oven easier, spray the metal surfaces (wire rack, high
rack, perforated tray and underside of the lid) with a cooking spray before each use.
5. A meat thermometer can be used to easily determine the extent of cooking.
BREAKFAST
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CROISSANTS
For 3 or 4 croissants: Set thermostat at 105C (220F) and preheat convection oven. Heat
croissants for 3 to 6 minutes. Frozen croissants will take 6 to 10 minutes.
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BREAD ROLLS
For yesterday’s rolls:Wet your hands and handle one roll then place on dual height rack, repeat
with other rolls. Set thermostat to 105C (220F) and heat for 5 to 10 minutes. Bread will be just
like freshly baked.
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GRILLED BACON
Remove rind and excess fat from bacon slices. Lay slices on high rack. Set thermostat to 450°F
(230°C). cook for approximately 6to 8 minutes or until cooked as you desire.
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SAUSAGES
Place sausages on high rack. Set thermostat to 200C (400F), cook for approx 10 to 12 minutes.
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MEAT
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CROWN ROAST OF LAMB
2 Best end necks of lamp, 2 Tablespoon of chopped parsley
each with 6-7 cutlets 1/2Lemon, finely grated
1/2Cup of onion chopped 1 Tablespoon of lemon juice
1/2Cup of celery chopped 1 Small egg
1 Apple peeled and chopped Garlic, salt and ground pepper
2 Tablespoon of butter 2 Tablespoon of flour
3 Tablespoon of dried apricots, 3 Cups of beef stock
soaked overnight 1/2Cup of fresh white breadcrumbs
Cut away the shin bones and ease out the shoulder blades from both joints. Trim each cutlet bone to
a depth of 1". Bend the joints around fat side inside and sew together to form a crown. Cover the
exposed bones with foil paper.
Saute the onion, celery and apple in butter until brown. Drain, dry and chop the apricots. Stir into the
pan with the next five ingredients. Season well, cool. Fill the stuffing into the crown of lamb and weigh
the joint. Place the joint on low rack in the convection oven.
Roast at 350°F (175°C) for 25 minutes per pound, then baste with juice from bowl. Roast for a
further 25 minutes at 400°F (200°C) baste occasionally and cover tightly with foil paper if necessary
to prevent overcooking exposed top/thin sections.
Remove foil paper. Replace with cutlet frills, serve with roast potatoes, pumpkin and steamed beans.
Separate cutlets at the table as required.
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STUFFED BREAST OF VEAL
31/4lbs breast, boned with pocket cut STUFFING continued:
2 tbsp butter 1 Tablespoon lemon rind grated
Garlic, salt and pepper 1 Cup of diced mushroom
2 Cups of fresh white breadcrumbs
STUFFING: 1 Egg, lightly beaten
1 Tablespoon butter 1/2cup of finely chopped onions
1 tablespoon of lemon juice Cream
Preheat frying pan. Melt 1 tbsp of butter in the pan and fry onions until soft. Add lemon rind and
juice, garlic and mushrooms. Fry together for 3to 4minutes. Set aside in a large bowl. Add
breadcrumbs, garlic, salt and pepper to fry vegetables. Bind together with egg and enough cream
to form a firm consistency.
Place stuffing into veal packet and spread evenly. Sew up cavity. Brush veal with soft butter and
place on a low rack in the convection oven.
Preheated to 163°C (325°F), cook for 20 minutes. Turn, brush again and cook at 150°C (300°F)
for 20 minutes.Turn, brush again and cook approximately for 40 minutes with potatoes until ready.
Serve with peas.
Pour juices from bowl over carved meat.
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HONEY CHICKEN WINGS
21/4lbs chicken wings MARINADE:
2 Tablespoons of honey 2 tablespoons of lemon juice
3 Tablespoons of tomato puree 3 tablespoons of soy sauce
1 tablespoon of chopped ginger
Trim excess fat from chicken wings and move tips. Pat wings dry and
place in a bowl. Combine lemon juice, soy sauce and ginger. Pour
over chicken wings, turn and let stand for 3to 4hours while turning
occasionally. Mix honey, tomato puree and 2tbsp of marinade.
Remove chicken wings and place on high rack in the convection oven roaster. Roast for 10 minutes
at 163°C (325°F). Remove wings and roll in honey/tomato mixture. Return wings to rack and cook
for 5 minutes. Remove and roll in mixture again and cook for final 5minutes.
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ROAST CHICKEN
1 Chicken 1 Teaspoon grated lemon rind
1 Small onion 1/4Teaspoon dried marjoram
2 Tablespoon of butter garlic, salt, pepper
1/2Cup of mushrooms 1 Egg
11/2Cup of soft breadcrumbs
1 Tablespoon of chopped parsley
1 Pinch of nutmeg
Clean inside of the chicken and remove excess fat. Peel and chop onion. Add to pan and lightly fry in
butter until soft.Add mushrooms and fry another minute. Mix in crumbs, salt, pepper, parsley, lemon rind
marjoram, nutmeg and beaten egg. Put stuffing into chicken and close the opening and sprinkle salt and
pepper over chicken and rub into skin. Place chicken on low rack in Halogen Roaster. Bake at 163°C
(325°F) for 20 minutes.Turn and bake for another 20 minutes after adding any potatoes to be cooked.
Turn and bake for final approx 20 mins until chicken is tender and golden brown all over.
GRAVY:
Take scraps and juice plus a little fat from your bowl.Add 1tbsp of flour and stir over heat until brown.
Slowly add 11/2cups of stock made from chicken stock cube and mushroom stalks. Cook gravy, stirring
continuously, until boiling.Add salt and pepper to taste.
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FILLET STEAK SUPREME
2lbs whole fillet steak Rind of one orange, grated
garlic, salt and pepper 1 Large onion, chopped
1/2Cup of red wine 2 Tablespoon chopped parsley
1 Tablespoon cream or sour cream 2 grated carrots
Rind of one lemon, grated
Marinade whole fillet steak with garlic, salt pepper and red wine in a
covered dish for 4 hours, basting and turning occasionally. Drain meat,
reserving marinade. Place meat on foil paper and spread with carrots, lemon and orange rinds, onion,
parsley and wrap in foil paper.
Place on low rack in the Convection Oven and cook for 30 minutes at 375°F (190°C) remove foil
paper and cook for a further 30 minutes. Remove meat an keep warm. To remaining marinate, add
rippings, cook to reduce to 2 tbsp. Stir in cream and simmer for 1 minute. Serve over sliced meat.
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INDIVIDUAL BEEF WELLINGTON
11/2lbs 4”thick fillet steaks 1 tablespoon brandy
1 tablespoon butter 2 tablespoons liverwurst
1 packed frozen puff pastry, thawed Garlic, salt and pepper
1 egg yolk, beaten with a little water
Trim excess fat from steaks. Sprinkle with garlic, salt and ground pepper.
Place on low rack in the Convection Oven preheated to 320°F (160°C)
and cook for 4minutes. Remove and cool. Mix liverwurst with brandy
and spread all over steaks. Roll out pastry and cut into 4 squares large enough to enclose each steak.
Place steak in centre of each pastry square and fold over to completely enclose. Seal seams with a little
water and brush top with beaten egg yolk. Place back on low rack in the Convection Oven and cook
at 420°F (215°C) for 15 minutes or until golden brown. Serves 4.
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ROLLED RIB ROAST
4 lbs rolled rib of beef 2 tablespoons of water
Salt and Pepper 2 tablespoons of flour
2 tablespoons red wine Extra Water
Trim excess fat from meat. Sprinkle with salt and pepper and rub in
well. Place meat in a greased baking dish and pour wine and water
over meat. Marinade for 4hours. Cook on low rack in the Convection
Oven. Cook at 320°F (160°C) for 1hour. Turn meat and cook at
350°F (175°C) for a further approximate 40 minutes for rare, 50 minutes for medium or 1hour for
well done. Serves 6.
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ROAST BEEF WITH POTATOES
11/2lbs 4”thick fillet steaks 1 tablespoon brandy
1 packed frozen puff pastry, thawed 1 tablespoon butter
2 tablespoons liverwurst Garlic, salt and pepper
1 egg yolk, beaten with a little water
Weigh the rib the wipe the meat with a clean damp cloth. Peel the
potatoes and cut them into large even-sized pieces. Place the meat on
low rack in the Convection Oven. Roast the meat at 320°F (160°C).
Allow 20 minutes per lb plus 25 minutes extra for a rib without a bone, with 25 minutes left, turn
the potatoes over when they have browned on one side. Serve the potatoes surrounding the dish
with carrots and gravy.
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JAPANESE CHICKEN WINGS
1lb chicken wings 1/4cup of sake or dry sherry
1/2cup soy sauce 1 clove crushed garlic
1 tablespoon finely chopped
fresh ginger
Trim excess fat, remove tips from chicken wings and pat dry. Place
wings in a bowl. Combine soy sauce, garlic, ginger, sake or dry sherry.
Pour mixture over chicken wings. Toss well. Cover and allow to
marinade for 3hours, turn wings now and again. Place chicken wings on high rack in the Convection
Oven and cook at 350°F (175°C) for 10 minutes. Check progress.Turn or move wings as necessary.
Cook for a further 8to 10 minutes until golden brown.
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CHINESE ROAST CHICKEN
3lbs roasting chicken, chicken wings 1 teaspoon five-spice powder
or drumsticks 1 teaspoon crushed garlic
1/3cup soy sauce 1 teaspoon finely grated ginger
1 tablespoon honey 1 tablespoon sesame oil
Marinade the chicken pieces or jointed chicken in the other
ingredients for at least 2hours, turning pieces now and then.Arrange
in a single layer on rack in the Convection Oven and cook at 400°F
(200°C) for 15 minutes for wings, 20 minutes for legs, thighs. 30 minutes for 1/4or 1/2chicken.Turn
and cook until ready. Serves 6.
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VEAL WITH MANGOES
31/4lbs veal, boned and trussed 1lb sliced mango
1 cup dry white wine 1/2cup flour
1/2cup grand marnier 3 tablespoon butter
1 tablespoon brandy pinch of thyme
1/2cup orange juice garlic, salt and pepper
Brush veal with soft butter. Sprinkle with garlic, salt and pepper. Place
veal on high rack in the Convection Oven. Cook at 350°F (175°C) for 20 minutes. Turn and brush
meat again this time with prepared sauce and cook for 40 minutes at 320°F (160°C). Turn and
brush again and cook for a further approximately 40 minutes until ready.
VEGETABLES
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ROAST VEGETABLES
Vegetables of your choice Garlic, Salt
Ground Black Pepper
Peel and clean vegetables. Cut into similar size pieces. Pat dry and
place in a large pot with 2or 3tbsp of vegetable oil add garlic, salt
and pepper. Place lid on pot, shake and oscillate vigorously. Place
vegetables on high rack in the Convection Oven leaving space for
air to circulate particularly around the perimeter.
Set Convection Oven to 500°F (250°C) and bake for approximately 30 to 45 minutes at 360°F
(182°C).The cooking time will vary depending on the size of individual pieces and the total weight
in the oven. Vegetables can be roasting while meat is cooking by placing around the meat and/or
by utilising the high rack and perforated baking dish.
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JACKETED POTATOES IN FOIL
Medium size washed potatoes Soft Butter
(1 per person) Garlic, Salt
Ground Black Pepper
Make sure potatoes are clean. Remove any eyes, bruises, faults etc.
Dry with paper towel. Rub a little softened butter onto potatoes.
place on foil paper. Sprinkle with a little garlic, salt and freshly ground
lack pepper. Wrap up in foil paper. Place potatoes on high rack in
the convection Oven around the meat and cook for 45 minutes at 375°F (190°C) check with a fork
to see that they are cooked through. Serve with sour cream, chives, grated cheese and cooked bacon
pieces.
For a variation, mix a little Soy Sauce into the butter before rubbing into the potatoes omitting the
garlic salt.
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OPERATING INSTRUCTIONS
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Before cooking with your Convection Oven for the first time:
• Wipe glass bowl clean with a damp sponge
• Place lid centrally and securely onto bowl
• Plug the cord into power point
• Set thermostat to 480°F (250°C)
• Set timer for 5 minutes to remove any lubricants from the element (you will notice a
slight burning odour)
NOTE: Be careful to keep the sides at least 3” from any other surface
1. Place food centrally in the bowl on the high rack keeping the food approximately
1 to 11/4” from the glass wall to allow maximum air circulation.
2. Place lid on bowl.
3. Insert the plug firmly into the wall outlet.
4. Set the thermostat and time as required. Check recipe or the quick reference
section for recommended cooking temperature and time.
5. Your Convection Oven will quickly heat up to the set temperature and maintain this
temperature until the selected time expires. The fan and element will then both
switch “off”
NOTE: The thermostat accurately controls the temperature by switching the element
“off” you will notice the temperature pilot light blinking “on” and “off”.
The timer will switch “off” after the preset time period has passed and a bell will sound
momentarily to alert you that the cooking time is over.
MAINTENANCE
Always unplug and let cool before cleaning.
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FOR A LIGHT CLEANING
1. Using dishcloth or sponge with a mild dishwashing detergent and warm water, wipe
glass bowl, lid and fan housing clean.
2. Rinse glass bowl well to remove all detergent.
NOTE:
• Never immerse the lid in any liquid.
If scrubbing is necessary, use a nylon or polyester mesh pad.
• Do not use a steel wool pad or abrasive material.
• Never use solvents or cleaning powders.
• Be careful not to get any liquids inside the lid.
TECHNICAL SPECIFICATIONS
Rated Voltage 220~240V
Rated Wattage 1200~1400W
Frequency 50Hz
Capacity 12L
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QUICK REFERENCE SECTION
CONVECTION OVEN
In this section you will find:
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How to Roast
Place meats directly on wire rack.
Remember that cooking time may vary depending on cut size and degree of cooking
required. Consult the cooking guide inside for guidelines.
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How to Bake
Place food in a metal or tempered glass baking pan that is no more that 12” diameter.
To leave enough room for the flow of hot air around the food being cooked.
If you do not have a baking pan of the right size, you can simply shape any type of pan
you want by using aluminum foil. Consult the chart inside for guidelines regarding baked
goods.
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How to Broil
Place the food directly on wire rack.
For very thick cuts of meat, turn the food at the halfway point.
Like roasting, broiling time may vary depending on cut size, amount of fat. etc.
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How to Steam
You can steam vegetables at the same time you cook your main dish by pacing the
vegetables in an aluminium foil pouch: add a few drops of water and seal the pouch.
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How to Fry
You can get the effect of deep-fat french fries without all the oil by dipping potato strips in
polyunsaturated cooking oil, allow excess oil to drain away and cook according to cooking
guide. To make delicious fried chicken, dip chicken pieces in batter and then in cooking oil.
drain excess oil and cook according to chart provided.
HOW TO ROAST, HOW TO BAKE, HOW TO BROIL, HOW TO STEAM, HOW TO FRY,
HOW TO TOAST, HOW TO DEFROST.
A cooking chart for:
Meat, poultry, seafood, baked goods, eggs and vegetables. This is a basic
guide only. Please ensure food is thoroughly cooked through before serving.
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