Rosewill R-HCO-15001 User manual

Halogen Convection Oven
User Manual
R-HCO-15001

Halogen Convection Oven R-HCO-15001 User Manual
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Dear Customer,
Please read the entire instruction manual before first using your
convection oven.
• CONVECTION OVEN -
THE NEXT GENERATION IN COOKING
Technical specification
With a Convection Oven you can prepare delicious, healthy meals with less time and energy than
traditional methods- generally 20 – 30% quicker and using 70 – 80% less power. What makes these
superior results possible is our revolutionary approach to certain time-honored cooking methods.
Professional cooks have long known that they could improve upon traditional oven cooking by using
a fan to accelerate the circulation of the oven’s hot air.
This traditional convection oven consists of a round fan mounted on one side of a square metal box.
Rosewill R-HCO-15001 Infrared Halogen Convection Oven
Specs Product Category
Part Number 96-268-087
Model Number R-HCO-15001
Thermostat 257 – 482°F
Timer 0-60 Minutes
Dimensions (L × W × H) 12.2 ×12.9 ×16.1"
Type Infrared Halogen Convection Oven
Capacity 12.6 US Quarts (12 L)
Voltage 120 V
Rated power 1300 W
Cord Length 46.5"
Weight 13.4 lb
Color White
Materials / Finish Glass and plastic
Accessories Extender Ringx 1, Tongs×1, Cooking Racks×2, Lid holderx 1

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The Rosewill Convection Oven improves upon traditional ovens
in the following ways:
BENEFITS OF A CONVECTION OVEN
Consider these other benefits:
• The Convection Oven bowl is made of glass so you can clearly see what you are cooking.
• The Convection Oven combines a circular bowl with a large fan mounted in the lid so that hot air
moves down over the food, around the bowl’s sides, and then back up to the fan. This creates
a tornado-like ow of constantly moving, super-heated air that cooks and browns food quickly and
thoroughly.
• The Convection Oven uses cooking racks that allow you to cook two or three levels of food at
once. In addition, when meat, poultry or sh are cooked, fats and oils fall through the racks into
the bottom of the bowl. You will cook lighter (lower in fat & cholesterol) more nutritious meals, with
enhanced natural avors.
• Meat and poultry come out brown and crisp on all sides, moist and juicy on the inside with less fat
and cholesterol, and taste better, too.
• Sliced potatoes can be “air-fried” with a very small amount of oil and will turn out crisp and golden
brown and very low in fat- usually about 98% fat free. They can even be cooked with no oil at
all if you are on a strict fat free diet, and still brown and crisp, although a little olive oil gives them a
beautiful nish and delicate avor.
• Breads and pastries rise higher and ufer and remain moister than in a standard oven.
• You can reduce up to 80 percent of the energy consumed by a standard oven.
• Save up to 25% of the power and time, as compared to other ovens.
• Multi-level cooking allows you to cook an entire meal at one time, even with different courses.
All this – and it cooks much faster than a standard oven! That is why your new Convection Oven
represents “The NEXT Generation in Cooking.”
• The Convection Oven roasts, grills, bakes, dry fries, re-heats, and can even steam food perfectly.
Convection Ovens cook food in less time than the average conventional oven.
• This is convection cooking without the cost of installing expensive wall units, and it’s portable, too,
so you can take it with you when you move or travel.
• Easy to operate – just set the timer and temperature and put the food in.
• Hot air circulates around food; therefore, food cooks evenly and quickly.
• Meat sears quickly on the outside, sealing juices on the inside, only releasing fat and cholesterol.
• Hot air circulation helps make baked goods rise higher. It’s great for scones, puff pastry & cakes.
• Convection Ovens use less electricity than a conventional oven – up to 80% less.

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FEATURES OF YOUR CONVECTION OVEN
GENERAL SAFETY PRECAUTIONS
OPERATING YOUR CONVECTION OVEN
REPLACE UP TO 10 APPLIANCES
• Standard Oven • Grill • Broiler Oven • Deep-Fat Fryer • Microwave Oven
• Slow Cooker • Toaster Oven • Rotisserie • Electric Frying Pan • Electric Steamer
• Read all the instructions – then save this manual for future reference. Do not let cord hang over
edge of counter.
• Place oven securely in center of counter or work space.
• Always unplug oven before attempting to move it.
• Oven surfaces are hot – always supervise children while in the kitchen.
• Do not operate with a damaged cord.
• Always unplug and let the oven cool before cleaning.
• Use two hands when moving the oven.
• Do not allow the lid to get wet. Do not immerse in water.
• Do not leave water or food in oven overnight. Lower top gently, do not let it drop down.
• Always leave the top in the ”up position whenever the bowl is removed.
• Always carry the oven by the handles in front and back. NEVER lift by the lid-raising mechanism at
the lower rear of Convection oven.
1. An easy, two-step process: Set the Timer
2. Set the Temperature
Now let's run through it in a little more detail so you know exactly what to do.
• Place the food into the glass bowl and secure the lid on bowl. Place food directly on rack, unless
otherwise specied. Plug your oven into power supply. Always use the highest rack available for
the food being cooked. The more air circulating around the food, the faster it will cook.
• Set the cooking time as required from 5 to 60 min.
• Set the temperature as required from 257°F to 482°F Now you are starting your cooking.
COOKS NINE WAYS
• Broils • Roasts • Bakes • Grills • Re-heats • Boils without water
• Barbecues • Dry Fries without oil • Steams
”

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NO
heating Wash/Thaw
257°F Slow Cook (I)
302°F Reheat
347°F Steam
347°F Bake
347°F Broil
392°F Roast
437°F Pre-Heat
437°F BBQ/Grill
482°F Grill
482°F Dry Fry
• BEFORE YOU BEGIN COOKINGS
PREPARING YOUR CONVECTION OVEN
Convection Oven should be heated once before cooking with it.
While preparing the oven according to the following instructions, the oven may give off a slight
burning odor. The oven is actually burning off excess lubricants found in the oven’s heating elements
and will not harm you, your food or the oven.
Follow these easy steps:
HOW TO OPERATE THE CONVECTION OVE
NOW YOU’RE COOKING!
NOW YOUR CONVECTION OVEN IS READY TO COOK YOUR FIRST MEAL!
• Wipe the inside of the bowl with a clean, damp sponge.
• Place racks in the bowl – do not leave tongs in the hot bowl.
• Close the lid on the bowl.
• Set timer to approx. 10 minutes.
• Set thermostat to 392°F and turn oven on.
• After timer has shut oven off, allow to cool for 10 minutes. You can open the lid.
• Place wire rack in the bowl of the oven.
• Place lid on oven in recessed lip of bowl.
• Set thermostat to required temperature
• Set timer.
NOTE: Use the highest-level rack appropriate for the food being cooked unless otherwise noted.

Halogen Convection Oven R-HCO-15001 User Manual
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• CLEANING YOUR OVEN
LIGHT CLEANING
NORMAL CLEANING
DISHWASHER SAFE BOWL
Remember:
• Unplug oven and let cool.
• Use a clean sponge or dish cloth with a little mild dishwashing detergent and warm water to wipe
bowl clean. Rinse well to remove all detergent. Wipe dry.
• Unplug oven and let cool.
• Wipe lid and fan housing using a damp, clean dish cloth or sponge with a little mild dishwashing
detergent.
• Do not clean with steel wool pads or abrasive materials.
• Wash wire racks in mild dishwashing detergent and water.
Clean metal parts using a sponge or dishcloth with mild dishwashing detergent, then wipe clean.
If scrubbing is necessary, use a nylon or polyester mesh pad or a pod brush. If drippings are
very “burnt-on” use stainless steel or other metal scourers. A thick “tub” style paste cleaner, is
recommended with a damp sponge for stubborn stains.
The bowl and wire racks may also be washed in the dishwasher. However, never wash the lid in a
dishwasher or immerse it in liquid.
Remove the bowl from its stand before dishwashing.
• Unplug oven before cleaning the lid.
• Remove fat before washing.
• Let oven cool down a little before washing.
• Never immerse lid in water.
• Use hot water and detergent for a 15 min. pre-wash.
• Do not add water to the bowl above halfway when power is on.
• Do not let fan assembly get wet.
• Never leave the lid on the cooker after it switches off, either with food in it or with water in it. If you
do, you will eventually cause rusting of metal parts in the lid. This will NOT be covered by warranty
as you are required to take normal care of your cooker, keeping it clean and dry after cooking and/
or washing.
HELPFUL HINTS
Note: Never immerse the lid in any liquid.
NOTE: Dishwashing will eventually damage the chrome on the wire racks and dull the finish.

Halogen Convection Oven R-HCO-15001 User Manual
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• COOKING TIPS
TO USE YOUR CONVECTION OVEN TO ITS FULLEST POTENTIAL,
HERE ARE A FEW COOKING TIPS TO REMEMBER…
Whatever you can cook in any oven, you can cook in your convection oven: that’s what it does best.
It will bake, roast, grill, dry fry, re-heat, dehydrate, slow cook, etc. but faster, cheaper and fat free.
Cooking on a wire rack allows the hot air to circulate freely around the food, cooking it quickly and
evenly, often without turning. Generally choose the high rack that accommodates the food with
clearance to the underside of the top.
By using two levels of racks, it is easy to cook an entire meal at once. Keep in mind that different
foods and different weights of foods take different time to cook. Put the food that takes the longest
time to cook on the bottom rack. Later during the cooking process, put the other food on the middle
and top rack. Now your complete meal of meat, potatoes and vegetables are all cooked together
and will be ready at the same time. Food on the high rack will slow down cooking on the lower rack,
these needs to be allowed for.
When placing several containers of food on the wire rack, be sure to leave at least 0.5” (15 mm)
between the food and the side of the bowl. This space allows the air to ow freely through the oven.
Also avoid stacking food on food in order to cook more at one time. The hot air must circulate freely
in order to cook the food properly – otherwise, if you can’t leave gaps, rearrange items as you cook.
After the food is cooked, turn the thermostat down, keeping the fan running. Your food will stay hot
and crisp. The CONVECTION OVEN does this automatically.
Before cooking, spray the oven, including the racks and pans, with a non-stick spray product rst.
Wiping away the grease and residue after cooking will be even easier. You can also place foil or a
little hot water under the bottom rack to catch drippings, etc. This is optional.
• First, it is an oven.
• Whenever possible, place food directly on one wire rack
• Cooking a complete meal at once
• Placing foods for optimum cooking
• Keeping food crisp
• To make your clean-up even easier
• Grill on the highest rack, roast or bake on the lowest rack.

Halogen Convection Oven R-HCO-15001 User Manual
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Cooking times shown in the cook book will vary depending on the volume, weight, temperature and
mass of the food or the desired nish/crispness you want. Remember the most important thing is to
cook to your satisfaction. Bring meats to room temperature before cooking them. Otherwise, meats
will take longer to cook completely. Cooking frozen red meat is only helpful if you wish to cook it rare.
• COOKING TIME
To encourage maximum airflow around and under for fastest cooking, expect to turn once after
sealing at higher temperature, and then reduce for best cooking of meats (beef, lamb, pork or veal).
DON’T put any plastics (including microwave plastics) or any thin glass plates/
dishes into the oven. You can put metal materials/thick glass plates and oven-
safe dishes into the oven.
FOLLOW THESE HINTS & YOU WILL ENJOY THE FULL BENEFITS OF YOUR CONVECTION OVEN.
When cooking meats or other foods, remember, the bigger the size the longer it takes to cook.
For example: 2 lbs (1 kg) = 1 hour @ 482°F
4 lbs (2 kg) = 2 hours @ 482°F
Smaller pieces of meat will take you anywhere from 20 min. - 35 min. @ 482°F – again, depending on
the size of the pieces.
When baking, most of the baking is done at 347°F.
To crisp food, e.g.: pies, the temperature can then be adjusted to 482°F.
When cooking vegetables, use oven baking/cooking bags or tin foil. Remember to add at least 2
teaspoons of water into the baking bag/tinfoil.
Cook at 482°F.
SOFT BOILED VEGETABLES – Allow between 20-30 min. to cook.
HARD BOILED VEGETABLES – Allow between 30-40 min. to cook.
Eggs can be put in without adding water. It takes anywhere from 8 min. (soft boiled) – 10 min. (hard
boiled) – as many as you like. If eggs come from the fridge, add an extra 12 min.; cook at 482°F.
Potatoes with the skin on must be pierced with a fork and placed in the oven for 35 min. - 40 min.
Potatoes with no skin must also be pierced with the fork and cut in half or in quarters, dipped in oil,
and placed in the oven for 30 - 35 min.; again at 482°F.
• Place large food items off-center
• Helpful Hints
Remember to always PREHEAT your oven before using it.

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All cooking times and methods included in this manual are suggestions only. Personal preferences by
customers will involve you in testing times/methods for yourself in order to achieve the desired results
for your cooking/eating style.
Sound measurement:
LpA in decibels: ≤85Db
LWA in decibels: ≤85Db
Disposal of Old Electrical & Electronic Equipment
This symbol on the product or on its packaging indicates that this product shall not be
treated as household waste. Instead it shall be handed over to the applicable collection
point for the recycling of electrical and electronic equipment. By ensuring correct
disposed, you will help prevent potential negative consequences for the environment and
human health, which could otherwise be caused by inappropriate waste handling. The recycling of
materials will help to conserve natural resources. For more detailed information about recycling of
this product, please contact your local city ofce, your household waste disposal service, or the shop
where you purchased the product.
Please note:
Reference for cooking
Food Time Temperature
Chicken 30-40 min 347-392°F
Fish 10-15 min 257-302°F
Pork 15-20 min 347-392°F
Cake 10-12 min 257-302°F
Lobster 12-15 min 302-347°F
Shrimp 10-12 min F302-347°F
Sausage 10-13 min 257-302°F
Peanut 10-15 min 257-347°F
Roasted bread 8-10 min 257-302°F
Potato 12-15 min 347-392°F
Rice 15-20 min 302-347°F
Crab 10-13 min 257-347°F

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Guarantee
Dear Customer,
Rosewill guarantees – from the date of purchase to the end of the guarantee period – to repair or
replace its products in the case of a manufacturing defect.
The guarantee is valid only for those countries with an authorized Avilla dealer.
The Rosewill guarantee invalidated by incorrect usage or signs of wear and tear.
In the case of a guarantee problem, please contact your local Rosewill dealer or contact Rosewill
customer service.

R-HCO-15001-D
Technical Support Information
[email protected] 1-800-575-9885
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Thank you for purchasing a quality Rosewill product.
Please register your product at www.rosewill.com
for complete warranty information and support for your product.
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