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COOKING INSTRUCTIONS
TYPE OF
RACK OR
TEMP
Preperation INSTRUCTIONS
COOKING
PLATE
Place food directly on the rack without covering. If the
Broil/Grill
High Rack
375ºF-425°F
meat or fish is very lean, brush rack with cooking oil
before arranging the meat/fish on the grill.
Make sure food does not touch the sides of the
Heat-Safe
container. Pour ½ cup of water or broth per 1lb. of
Steam
Bowl or
350°F
food into the bowl or pan. Cover tightly with aluminum
Small Pan
foil making sure food does not touch the foil.
Heat-Safe
Desired
Food can be left uncovered or covered with aluminum
Bake
Bowl or
Temperature
foil depending on preference.
Small Pan
Line the bottom of the bowl with aluminum foil to
Desired
Roast
Low Rack
catch drippings and juices. When roasting, there is no
Temperature
need to preheat, baste or turn.
Air-frying uses little or no oil to fry food. If oil is used,
Low or
Desired
Air-Fry
only a thin layer should be evenly distributed on the
High Rack
Temperature
food with the aid of a pastry brush.
• Wooden, heat proof plastic and nylon utensils are recommended
for use with this Aeromatic Turbo Oven
. Some metal utensils
™
may scratch the glass.
NOTE
8
HELPFUL HINTS
To create a glazing effect, set the food about 4 inches away from
the top heating element. Apply the desired glaze and broil (400º F
to 475º F) until the desired shade of brown is reached. Fruit jams,
preserves and jellies work well as a glaze for broiled or roasted meat.
For crispier results, use a small rack inside of the bowl or pan to
keep your food elevated above the liquid.
A tube or bunt-cake pan is easier to use than larger cake pans and
disposable aluminum foil mini-loaf pans also work well as they cook
faster and more evenly. Muffin-welled pans for cupcakes or
individual muffins (4 to 6 wells) are excellent in small batches.
A meat thermometer is recommended. Roasting time varies with the
type of meat, type of cut and the amount of fat and tenderness
according to age or maturity of the animal. The thickness and weight
of each piece should also be considered.
If meat is lean, spray the rack and the side of the glass with a
nonstick vegetable oil.
Spray the rack with a nonstick vegetable oil to facilitate the removal
of cooked food.
• During and after use, the glass cooking bowl and other parts will
become very hot. Be sure to use the handles and wear protective
oven mitts or gloves.
CAUTION
• NEVER FILL THE GLASS COOKING BOWL WITH OIL. THIS
APPLIANCE IS NOT INTENDED TO BE USED AS A DEEP FRYER.
COOKING AND BAKING TABLES
These charts are for reference only. Time may vary according to size or depth of mixture, composition of ingredients
and desired doneness.
Cooking/Roasting Guide
FOOD
TIME (Minutes)
TEMPERATURE
Beef (Boneless)
20 Min.
300°F
Beef (Rib, Rump, Chuck)
10 Min.
400°F
Ham (with Bone, Fully Cooked)
12 Min.
400°F
Pork (Boneless)
8 Min.
325°F
Pork (Pork Loin with Bone)
20 Min.
300°F
Pork (Ribs)
10 Min.
400°F
• These charts are for reference only. Always make sure foods are
cooked thoroughly to prevent food-borne illness.
CAUTION
• When referencing cooking times for a conventional oven, reduce
cook time by about 25% as a general rule of thumb. Use the clear
glass bowl to monitor the food and be sure to record the actual
HELPFUL
cooking time for future use.
HINTS
Baking Guide
FOOD
TIME (Minutes)
TEMPERATURE
Biscuits
8-10 Min.
400°F
Bread (Loaf Pan)
25-30 Min.
325°F
Bread (Rolls)
12-15 Min.
350°F
Brownies
16-20 Min.
300°F
Cake (Layer)
20 Min.
300°F
Cake (Loaf)
35 Min.
300°F
Cookies
6-8 Min.
325°F
Muffins
12-15 Min.
350°F
Pie Crust (With Filling)
8-10 Min.
400°F
Pizza
8-12 Min.
400°F
• For uncovered dishes, the cooking temperature is 25º F to 50º F
lower for baking in your Aeromatic Turbo Oven
™
. Preheating the
oven is not needed.
NOTE
9
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