Goldair GOV300 User manual

12LConvectionOven
Models: GOV300, FOV300, FOV310
Operating Instructions

Thank you for choosing this GOLDAIR Convection Oven. This
GOLDAIR appliance has been designed and manufactured to high
standards of engineering and with proper use and care, as
described in this leaflet, will give you years of useful service.
Please read these instructions carefully and keep them safely for
future reference.
ALWAYS
✔Always ensure hands are dry before
handling the plug or the Convection Oven.
✔Always insert the mains plug into the
Convection Oven first, then into the wall socket.
When turning off, set Convection Oven to „off‟
position before disconnecting from mains
power supply.
✔Always operate the Convection Oven in the
middle of a secure, dry, level surface.
✔Always place some heat-resistant material
under the Convection Oven.
✔Always allow adequate air space above and
on all sides for air circulation. Do not allow the
Convection Oven to touch curtains, wall
coverings, clothing, dishtowels or other
flammable materials during use. Do not use
under cupboards or curtains.
✔Always be sure to set to „off‟ and unplug
from the socket when not in use and before
cleaning.
✔Always allow the Convection Oven to cool
before cleaning and storing and before
removing and/or cleaning its components.
✔Carry out regular checks of the supply cord
to ensure no damage is evident.
✔Return the Convection Oven after a
malfunction, or if it has been damaged in any
manner, to an authorised electrical service
technician for examination, repair or adjustment
as special purpose tools are required.
✔Children should be supervised to ensure
that they do not play with the appliance.
✔The temperature of accessible surfaces may
be high when the appliance is operating;
always exercise caution. Use handles to lift or
move the Convection Oven.
✔Always be very careful when moving the
Convection Oven if it contains hot oil or other
hot liquids.
✔Always ensure the handle is correctly
attached to the frying basket. See detailed
instructions.
✔Always be careful with hot surfaces. Use the
handles to lift or move the appliance.
CARE AND SAFETY GUIDE CONTINUED
OVERLEAF
General care and safety guide
TECHNICAL SPECIFICATION
Model No: GOV300, FOV300, FOV310
Power Supply: 220 - 240V, 50Hz
Power: 1300W

NEVER
✘Never use this appliance outdoors.
✘Never use this appliance for any purpose
other than its intended use. This appliance is
intended for household use only or in similar
applications such as:
•Staff kitchen areas in shops, offices and
other working environments;
•Farm houses
•By clients in hotels, motels and other
residential type environments;
•Bed and breakfast type environments.
✘This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities or lack
of experience and knowledge, unless they are
supervised or have been given instruction
concerning the use of the Convection Oven by
a person responsible for their safety.
✘Close supervision is necessary when the
appliance is near children.
✘Never leave the appliance unattended when
in use.
✘Never allow the power cord to overhang the
edge of a table or bench top or to touch any
hot surface.
✘Never place this appliance on or near a hot
gas or electric burner or where it could touch a
heated oven or microwave oven. Do not place
in a hot oven.
✘Never use this appliance on non heat-
resistant glass, on wooden surfaces or on a
tablecloth.
✘Never immerse the Convection Oven‟s
power base, the cord set or plug in water or
any other liquid to protect against electrical
hazards.
✘Never place the Convection Oven in a
dishwasher.
✘Never use harsh, abrasive or caustic
cleaners to clean this appliance.
✘Never operate the appliance with a
damaged cord or plug, after it malfunctions, or
if it has been damaged in any manner. Have
the appliance checked and repaired buy a
qualified electrician if repair is necessary. If the
supply cord is damaged, it must be replaced by
the manufacturer, its service agent or similarly
qualified persons in order to avoid a hazard.
✘The Convection Oven is not intended to be
operated by means of an external timer or
separate remote-control system. The use of an
extension cord is not recommended.
✘Never use coal or other flammable fuels in
this appliance.
✘Never use this Convection Oven as a
standard frying pan.
✘Never put cold water into the inner pan
when the pan is hot.
✘Never add water to hot oil.
✘Never use metal scouring pads for cleaning.
Small metal pieces can come loose and cause
short-circuiting of electrical components, which
can cause electric shock or damage the
appliance.
Due to the risk of injury, the use of third party
accessories is not recommended by the
manufacturer.
General care and safety guide, continued
WARNING:
To prevent the risk of electric shock this appliance is equipped with a plug for a grounded electrical
outlet that only fits in a matching wall outlet. If the plug dos not fit, contact a qualified electrician for
assistance. Never attempt to change the plug yourself.
To reduce the risk of electric shock or fire do not attempt to disassemble the power base.
There are no components included that could be useful separately. Repairs only by approved
professionals.

About Convection Ovens
The benchtop Convection Oven is a
new portable low cost device that has
all the advantages of a larger
convection oven but at a fraction of
the price. lt lets you use conventional
culinary skills to cook faster and
better. You can easily take it to the
table and serve directly from it.lt will
keep meals hot and save the hassle of
cleaning.
The Convection Oven can cook
everything an oven can cook
It is a true multi purpose oven suited for
preparing all kinds of dishes which would
normally require a full size conventional
kitchen oven.
The Convection Oven can cooks in
many ways
It can roast, bake, grill, cook, steam,
reheat or defrost.
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, its compact
size and energy efficiency can save you
money.
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.
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, lower calories and
cholesterol consumption.
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.)
The Convection Oven is so easy to
clean.
The hot air circulation creates an
automatic turbo wash action the oven
super easy to wipe out.
The Convection Oven cooks evenly
Cooking with hot moving air, your food is
perfectly roasted all over.
The Convection Oven is easy to
operate
You can watch your food cooking
from all sides.
Food remains succulent and juicy (not
dried out).
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.

Operating your Convection Oven
Before cooking with your
Convection Oven for the first time:
1. Wipe glass bowl clean with a
damp sponge
2. Place lid centrally and securely
onto bowl
3. Plug the cord onto power point
4. Set thermostat to 480℉(250℃)
5. 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 10cm from any other
surface
1. Place food centrally in the bowl on
the high rack keeping the food
approximately 2.5 –3cm 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 allow to cool
before cleaning.
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.

Operating your Convection Oven
GENERAL GUIDELINES
Remember to distribute food evenly in
the Convection Oven to ensure an
even flow of air all around the food.
The first time you try a recipe, check
the cooking process through the
tempered glass wall. Always check
that the food is thoroughly cooked
through before serving.
Since it is practical to place food
directly on the wire rack you may want
to spray it with a non-stick spray to
avoid sticking.
The Convection Oven is virtually self
cleaning. Simply put 2 litres of water in
the glass bowl and set the temperature
at 100 for 10-12 minutes.
For a very dirty oven, add some
detergent to the water and wipe the
stains if needed.
NOTE: The glass surfaces get very
hot!
Always use oven mitts when
moving the unit and lift the base
handles, never lift by the bowl.
Convection Oven Cooking Guide
This is a guide only and will vary depending on factors such as weight and cut.
Ensure that food is thoroughly cooked through before serving.
Cooking (Minutes)
Temperature
Rack Position
Roast Beef
16 mins per 450gm + 20 mins
150 –180°C
Low rack
Roast Lamb
16 mins per 450gm + 20 mins
150 –180°C
Low rack
Roast Pork
24 mins per 450gm + 20 mins
150 –180°C
Low rack
Steak –Rare
3 mins each side
250°C
High rack
Steak –Medium
5 mins each side
250°C
High rack
Steak –Well Done
7 mins each side
250°C
High rack
Sausages
5 –8 mins each side
250°C
High rack
Pork Chops
6 –8 mins each side
250°C
High rack
Lamb Chops
6 –8 mins each side
250°C
High rack
Chicken –Whole
35 –40 mins
230 –250°C
Low rack
Chicken –Pieces
15 –20 mins
190 –200°C
High rack
Cake –One Layer
20 –25 mins
200 –220°C
Low rack
Cake –Loaf
35 –40 mins
220 –230°C
Low rack

Quick reference
In this section you will find how to ROAST,
BAKE, BROIL, STEAM, FRY, TOAST,
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.
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.
How to Bake
Place food in a metal or tempered glass
baking pan that is no more that 30cm
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.
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.
.
How to Steam
You can steam vegetables at the same
time you cook your main dish by placing
the vegetables in an aluminium foil
pouch, adding a few drops of water and
sealing the pouch.
How to Fry
You can achieve the effect of deep-fat
French fries, without using a lot of oil, by
dipping potato strips in polyunsaturated
cooking oil, allowing excess oil to drain
away and cooking 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 Toast
You perfectly toast bread and snacks
with the Convection Oven without
preheating. Simply put the food directly
on wire and watch it toast. lt will be crisp
on the outside and stay soft on the
inside.
You can also improve stale snack food
like crackers and chips by placing them
in the Convection Oven for a few
minutes at maximum temperature to
bring back their crunchiness.
How to Defrost
You can use the Convection Oven to
defrost frozen food more evenly than a
microwave oven. Simply set the
temperature at 125℉(50℃) and check
the food every 5-10 minutes.
To cook frozen dinners, lower the
suggested temperature on the pack by
50℉(20℃). Cooking time will also be 30
to 50% less with the Convection Oven.

Quick reference
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.
TO BAKE CAKES
Place cake tin on wire rack in the bowl. lf
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.
TO COOK PASTRIES, BISCUITS ETC.
Place in perforated or other dish on wire
rack. lf 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
•Avoid stacking food in an attempt to
cook more food. lf 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.
•After food is cooked, turn thermostat
down and keep fan running to
maintain crispness.
•Remove the top and take the bowl to
the table to serve.
•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.
•A meat thermometer can be used to
easily determine the extent of cooking.
BREAKFAST
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.
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.
GRILLED BACON
Remove rind and excess fat from bacon
slices. Lay slices on high rack. Set
thermostat to 450℉(230℃).cook for
approximately 6 to 8 minutes or until
cooked as you desire.
SAUSAGES
Place sausages on high rack. Set
thermostat to 200C(400F),cook for approx
10 to 12 minutes.

Recipes
CROWN ROAST OF LAMB
Best end necks of lamp, 2 Tablespoon chopped parsley
each with 6-7 cutlets ½ lemon, finely grated
½ cup onion, chopped 1 Tablespoon lemon juice
½ cup celery, chopped 1 small egg
1 apple peeled and chopped Garlic, salt and ground pepper
2 Tablespoon butter 2 Tablespoons flour
3 Tablespoon dried apricots, 3 cups beef stock
soaked overnight ½ cup 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 2.5cm. Bend the joints around fat side and sew together to form
a crown. Cover the exposed bones with foil paper.
Sauté the onion, celery and apple in butter until brown. Drain, dry and chop the apricots.
Stir into the pan with the next eight 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℉(175℃) for 25 minutes per 500gm, then baste with juice from bowl. Roast
for a further 25 minutes at 400℉(200℃) 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.
STUFFED BREAST OF VEAL
1.7kg veal breast, boned with pocket cut STUFFING continued:
2 tbsp butter 1 Tablespoon lemon rind, grated
Garlic, salt and pepper 1 cup of diced mushroom
STUFFING: 1 egg, lightly beaten
1 Tablespoon butter ½ cup of finely chopped onions
1 Tablespoon 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 3 to 4 minutes. 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℃(325℉),cook
for 20 minutes. Turn, brush again and cook at 150℃(300℉) 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.

Recipes
HONEY CHICKEN WINGS
1kg chicken wings : 1 tablespoon chopped ginger
2 Tablespoons honey 2 tablespoons lemon juice
3 Tablespoons tomato puree 3 tablespoons soy sauce
Trim excess fat from chicken wings and remove 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 3 to 4 hours while turning occasionally. Mix honey, tomato puree and 2 tbsp of
marinade.
Remove chicken wings and place on high rack in the Convection Oven. Roast for 10
minutes at 163℃(325℉). 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 5 minutes.
ROAST CHICKEN
1 chicken 1 teaspoon grated lemon rind
1 small onion 1/4 teaspoon dried marjoram
2 tablespoon obutter Garlic, salt, pepper
½ cup of mushrooms 1 egg
½ cup soft breadcrumbs 1 tablespoon chopped parsley
1 pinch of nutmeg
Clean inside of 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, close the opening and sprinkle salt and pepper over chicken and rub into skin.
Place chicken on low rack in Convection Oven. Bake at165℃(325℉) for 20 minutes.
Turn and bake for another 20 minutes after adding any potatoes to be cooked. Turn and
bake for 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 1 tbsp of flour and stir over
heat until brown. Slowly add 11/2 cups of stock made from chicken stock cube and
mushroom stalks .Cook gravy, stirring continuously, until boiling. Add salt and pepper to
taste.

Recipes
ROLLED RIB ROAST
1.8kg rolled rib of beef 2 tablespoons water
Salt and pepper 2 tablespoons 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. Marinate for 4 hours. Cook on
low rack in the Convection Oven. Cook at 320℉1(60℃)for 1 hour. Turn meat and cook at
350℉(175℃)for a further approximate 40 minutes for rare, 50 minutes for medium or 1
hour for well done.
JAPANESE CHICKEN WINGS
1.8kg chicken wings 1/4 cup sake or dry sherry
½ cup 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 3 hours, turn wings now and again.
Place chicken wings on high rack in the Convection Oven and cook at 350℉(175℃)for
10 minutes. Check progress. Turn or move wings as necessary. Cook for a further 8 to
10 minutes until golden brown.
CHINESE ROAST CHICKEN
1.4kg roasting chicken, chicken wings 1 teaspoon five-spice powder
or drumsticks 1 teaspoon crushed garlic
1/3 cup soy sauce 1 teaspoon finely grated ginger
1 tablespoon honey 2 tablespoon sesame oil
Marinade the chicken pieces or jointed chicken in the other ingredients for at least 2
hours, turning pieces now and then. Arrange in a single layer on rack in the Convection
Oven and cook at 400℉(200℃)for 15 minutes for wings, 20 minutes for legs or thighs or
30 minutes for quarter or half chicken. Turn and cook until ready. Serves 6.

Recipes
VEAL WITH MANGOES
1.6kg veal, boned and trussed 450gm sliced mango
1 cup dry white wine ½ cup flour
½ cup Grand Marnier 3 tablespoon butter
1 tablespoon brandy Pinch thyme
½ cup 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℉(175℃) for 20 minutes. Turn and brush meat
again this time with prepared sauce and cook for 40 minutes at 320℉(160℃).Turn and
brush again and cook for a further approximately 40 minutes until ready.
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 2 or 3 tbsp 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 250℃and bake for approximately 30 to 45 minutes at
360℉(182℃), 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, utilising the high rack and perforated baking dish.
JACKETED POTATOES IN FOIL
Medium size washed potatoes Soft Butter
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. Sprinkle with a little garlic,
salt and freshly ground black pepper. Wrap up in foil. Place potatoes on high rack in the
Convection Oven around the meat and cook for 45 minutes at 375℉(190℃) . Check with
a fork to see that 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.
SUPPORT AND TECHNICAL ADVICE
North Shore City, Auckland, New Zealand
Monday –Friday 8am-5pm
Phone: [phone]
Website: www.goldair.co.nz

Recipes
FILLET STEAK SUPREME
1kg whole fillet steak Rind of one orange, grated
Garlic, salt and pepper 1 large onion, chopped
½ cup 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 and spread with carrots, lemon and orange rinds, onion, parsley and wrap in foil.
Place on low rack in the Convection Oven and cook for 30 minutes at 375℉(190℃).
Remove foil and cook for a further 30 minutes. Remove meat an keep warm. To
remaining marinade, add fillets, cook to reduce to 2 tbsp. Stir in cream and simmer for 1
minute. Serve over sliced meat.
INDIVIDUAL BEEF WELLINGTONS
700gm thick (10cm) 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℉(160℃). Cook for 4 minutes. 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 center 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℉(215℃)for 15 minutes or until golden brown.
SUPPORT AND TECHNICAL ADVICE
North Shore City, Auckland, New Zealand
Monday –Friday 8am-5pm
Phone: [phone]
Website: www.goldair.co.nz

Your Goldair product has been inspected and
tested and is guaranteed subject to the
following for a period to two years from the
date of purchase against defects in
workmanship and materials. During this
period, such defects will be rectified by repair
or replacement of the product purchased.
Your product contains no user serviceable
components and this warranty becomes
invalid if in our opinion the product has been
misused, abused, incorrectly installed,
tampered with, connected to an electrical
supply not corresponding with the name plate
specification, or subjected to power surges.
The warranty does not include any labour or
other associated expense that may be
involved in removal or installation of the
product. Normal wear and tear is expressly
excluded.
If your Goldair product fails to operate
satisfactorily, please return it to the retailer
from whom it was purchased. To obtain a
repair or replacement product under this
warranty, you will need to produce satisfactory
evidence of date of purchase. The completed
warranty and purchase receipt must be
presented with the product. The warranty
should be filled out at the time of purchase. It
is in your interest to make sure this is done.
If the product is to be replaced (cannot be
repaired) then that replacement will be of the
same or similar product or accessory
excluding packaging, instruction card etc.
Where a replacement product is supplied, this
shall be guaranteed for the balance of the
original warranty period.
Any model that is no longer available will be
replaced by a model of a value and with such
features as we consider appropriate in the
circumstances. Goldair Ltd is not responsible
for freight forwarding charges, losses or
damage in transit.
If service is required after the warranty period
has expired, the product should be returned to
a qualified electrical technician. Service
outside of the warranty period will be at your
cost.
Consumers Guarantee Act (1993).
In accordance with the above act consumers
are advised that: The manufacturer does not
undertake that repair facilities and parts are
necessarily available for this product.
If any of the provisions of the foregoing are
contrary to any relevant legislation, then that
provision shall be deemed to be excluded from
the warranty and the rest of the provisions will
continue to apply.
Name ………………………………………………
Address ……………………………………………
……………………………………………………….
Suburb ……………………………………………
Purchased from …………………………………
Date of purchase …………………………………
Name of product …………………………………
Model no ……………………………………………
IMPORTANT: Please retain this warranty card
Two year warranty