Rosewill RHCO-11001 Manual Del Usuario página 2

Halogen Convection Oven RHCO-11001
ENGLISH
Dear Customer,
Please read through the instruction manual before your first use convection oven
CONVECTION OVEN---THE NEXT GENERATION IN COOKING
With Convection Oven you can prepare delicious, healthy meals in less time than traditional methods, generally 20 – 30 % quicker and
use 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.
Technical specification
Voltage
Rated power
Thermostat
Timer
Container capacity
Gross weight
Net weight
The Convection Oven improves upon traditional convection ovens in the following ways:
 The Convection Oven bowl is made of glass, so that 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 currents move down over the
food, around the bowl‟s sides, and then back up to the fan. This creates a tornado-like flow 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 fish are cooked, fats and oils are blown away and fall through the racks into the bottom of the bowl. You will cook lighter;
(lower in fat & cholesterol) more nutritious meals, with enhanced natural flavors.
BENEFITS OF CONVECTION OVEN
 Meat and poultry turn 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 finish and delicate flavor.
 Breads and pastries rise higher and turn fluffier and remain moister than in a standard oven.
 You can save up to 80 percent of the energy consumed by a standard oven.
 saves up to 25% power and time compared to other turbo ovens.
 Multi-level cooking allows you to cook an entire meal at one time, even different courses.
All this – and cook much faster than a standard oven! That is why the Convection Oven represents "The NEXT Generation in Cooking"
Consider these other benefits:
 Convection Oven roasts grills, bakes; dry fry‟s, re-heats and can even steam food perfectly.
 Convection Oven cooks food in less time than the average convectional 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, great for scones, puff pastry & cakes.
 Convection Oven uses less electricity than a conventional oven – up to 80% less.
FEATURES OF YOUR CONVECTION OVEN
REPLACE UP TO 10 APPLIANCES
*Standard Oven *Grill
*Slow Cooker *Toaster Oven *Rotisserie
110-130 V~60Hz
1200W~1400W
150 – 482° F
0-60 minutes
Ø 300 x 150 mm
8 .5kg
7 kg
*Broiler Oven *Deep-Fat Fryer
*Electric Frying Pan
*Microwave Oven
*Electric Steamer
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