P Otential C Ause - Oster TSSTTV0001 Manual Del Usuario

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Overcooked / Incorrect temperature or
Undercooked Foods time setting
Rack placement
Burnt Smell First Use
Food build-up inside oven, on
heating elements or in crumb tray.
Oven does not turn ON Unit is unplugged
Timer was not turned past 20
minute mark.
Only one heating element Function setting selection
is heating up determines which heating
element will operate.
Heating elements do not Heating elements will cycle
stay ON ON and OFF to maintain
proper heat.
You may not see
elements glowing.
English-9 |
s
olution
You may have to adjust the time and
temperature to desired taste. To set the timer
for less than 20 minutes, turn the timer past
the 20-minute mark to engage timer switch
and then turn it back to desired time.
Because your countertop oven is smaller than
your regular oven, it will heat up faster and
generally cook in shorter periods of time.
Refer to "Positioning Rack" Section,
Page English-4. Rack may need to be adjusted
to accommodate food type.
It is recommended to heat countertop oven
to 450º for approximately 15 minutes to
eliminate any manufacturing residue that
may remain after shipping.
Refer to "Cleaning Your Countertop Oven"
Section, Page English-6.
Plug the countertop oven into a 120-volt AC
electrical outlet.
Set timer knob and temperature knob to
desired setting. Both must be turned on to
operate the countertop oven.
When toasting, make sure the oven is
not set to broil setting and temperature
is set at 450º.
Be certain that function is as desired.
oster.com
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rie anD rTiChoke rUsCheTTa
6 (¹⁄ ³ -inch-thick) slices of round country loaf
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
6 oz. brie
2 (6 ½-oz.) jars marinated artichoke hearts, drained
1 tablespoon chopped fresh mint
1 (2 oz.) piece prosciutto or ham
1 tablespoon chopped fresh basil
1 small red onion, chopped
¼ cup parmesan shavings
1 tablespoon chopped garlic
Set Oster Countertop Oven to broil and pre-heat. Arrange bread in one layer
®
on a baking pan, then brush tops with 2 tablespoons oil and season with salt
and pepper. Broil until golden brown and transfer to a rack. Spread thin layer
of Brie on toasted bread. Cut artichokes lengthwise into ¼-inch-thick slices and
cut prosciutto into matchsticks. Heat 1 tablespoon oil in a 10-inch heavy bottom
skillet on moderately high heat. Add the onions and garlic. Stir frequently until
they become transparent. Add the artichokes and prosciutto, cook the artichokes
until golden (about 4 minutes) then add the balsamic vinegar. Add the basil
and mint, salt and pepper to taste. Spoon the mixture over the toast. Top with
Parmesan and serve immediately.
h m C
oneY UsTarD hiCken WiTh
This savory dish is low fat and your kids will love it.
1 cup Dijon mustard
½ cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs and/or breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal, pulsed in food processor until flakes are crumbs.
Mix the mustard and honey together in a medium shallow bowl. Thoroughly
coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans
in another shallow bowl. Spray baking pan with nonstick spray and place breasts
in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until chicken
reaches internal temperature of 170°F and is no longer pink in center.
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