Manual Gourmia S2000 Oven

Manual

MANUFACTURER’S TIPS

BEFORE FIRST USE

Wash the oven accessories with mild soapy water. Rinse with clean water and let

them dry completely.

Use a damp cloth to lightly wipe the inner walls of the oven. A small amount of

mild detergent may be used. Never use any abrasive polishing agent. Do not wet

the electric heating elements or soak the inside of the oven with water.

Place wire racks, and other accessories to the desired positions inside the oven.

Do not obstruct exhaust vents.

With the doors closed, heat the oven at its highest temperature setting for 5

minutes. An odor may be detected. This is normal and the smell should dissipate

within 5 minutes.

Turn o the oven, unplug the power cord and let the oven cool.

Remove any further smoky smell or burnt residue inside the oven by wiping the

insides again with a damp cloth.

TO USE THE OVEN

To avoid any mistakes in turning on your oven, we recommend you always follow

the following sequence of settings

1) Check that oven is at a proper location so it will not create any damage or

injury from the heat generated.

2) Plug cord into power supply and switch ON.

3) Set it to the TEMPERATURE required

4) Set the cooking FUNCTION

5) Turn TIMER knob clockwise to the required cooking time or simply turn knob

anti-clockwise to the ON position.

OPERATING YOUR OVEN

1) Temperature: The temperature knob controls the thermostat which maintains

the internal cavity temperature from 150˚ F to 500˚ F for the various cooking

functions.

Note: The oven will not function if the temperature is set at ZERO.

2) Function: When the function knob is at the uppermost “0” position, there is no

function being set and the oven is in OFF mode.

Select one of these six choices of cooking functions:

3) Timer: The range of the timer is 0 to 120 minutes.

The TIMER KNOB is used to set the desired cooking duration and also functions

as the OFF / ON switch for the oven.

Turn counter-clockwise to the ON position and the oven will function continuously

at the pre-selected temperature until it is manually turned o.

Turn it clockwise to set the baking time. If this is less than 20 minutes, turn the

knob past the 20 minutes mark and then turn it back to the desired time. If longer

than 20 minutes, just turn the Knob directly to the desired time.

4) Power Indicator Light – RED: Operating the TIMER knob turns the oven ON or

OFF.

The Red light comes ON when the Timer knob is turned to the ON position or

when the required cooking time is selected after the desired temperature and

functions had been pre-selected. The Red light will switch OFF at the end of the

pre selected cooking duration or when the Timer Knob is manually turned to the

OFF position.

5) Pre-heat “READY” Indicator Light – GREEN: When the pre-selected oven

temperature has been reached, the Green indicator light will come ON. This light

8 9

will not function when the GRILL function is selected.

6) Oven Accessories:

Always use the accessories provided when using the oven.

FUNCTIONS OVERVIEW

1) SLOW COOK

The SLOW COOK function is perfect for braising and when using less expensive

cuts of meats. Meats are being cooked in liquids or stock on a low temperature

for a longer period of time creating very tender meat stews. Always cook the

hardest ingredients first.

2) CONVECTION BAKE

As a general rule, you should reduce the temperature by 40˚ F from those recom

-

mended at recipes for normal baking. Always check your baked items about 10

minutes before the end of the cooking time.

For roasting larger items such as turkey and meat roasts, use the same tempera

-

ture as indicated on the standard recipe, but reduce the cooking time. Do start

checking your baked items 20-40 minutes before stated cooking time is reached.

With convection assisted baking and roasting, the key is even flow of heated air.

Avoid using bake pans with high sides. For roasting meats, use the shallowest

bake tray possible. Avoid using large, high-sided roasting pans. For the same

reason, avoid cooking anything with a lid when you use the convection assist

feature as the lid will block the airflow.

If required to catch drips, place the baking tray one level below the wire rack so

that a satisfactory air flow is possible.

When using a deep bake pan, especially at position 1 (bottom rack position), make

sure the pan is centered on the wire rack so that you have an air passageway in

the back as well as the front of the pan.

3) BAKE

The electric oven is equipped with two wire racks and has three possible rack

positions. These racks can be easily rearranged at various levels. For cake

baking, use only one rack placed at the lower or middle position.

4) ROTISSERIE

Line the bake tray with foil and place it at position 1 (lower level) to function as a

drip try. When using the rotisserie there is no need to preheat the oven.

Tying meats ensures even cooking. Use only butcher’s twine to tie items when

preparing for the rotisserie function.

5 TRUSSING A CHICKEN

There are other dierent methods for trussing. Use what you are familiar with.

a) Tuck wings underneath the chicken. Use a length of butcher’s twine that is

about 4 to 5 times the length of the chicken. Place the middle of the twine under

the tail, bring both sides up and

cross over the top of the tail. Wrap

ends of the twine around the end of

each drumstick and pull to draw the

legs together, crossing ends over

each other again.

b) Turn bird over. Pull ends of twine

up over the thighs and wrap around

the upper wings, with the tips of the

wings in the loop. The twine is wrapped around the wing close to the body, and

then both ends are brought to the upper side. Fold up the flap of skin at the neck,

and tie the two ends of twine over it.

Note:

To ensure a crispy skin, leave door ajar for last 15 minutes of cooking time.

Please follow the diagrams below when using the rotisserie:

a)

First insert the rotisserie spit into the food for rotisserie (Fig. 1).

b)

Insert the two skewers at dierent angles to hold the food more firmly.

c) Next, install the fixing the screws to secure the meat or poultry to the rotisserie

spit (Fig. 2).

d) Place rotisserie spit with food axed into cold oven.

Note:

The ends of the rotisserie spit are marked with L for left side and R for right

side of oven. Use them as a guide for inserting into rotisserie sockets (Fig. 3).

e) Set the Temperature to 450˚ F or as specified in recipe.

f) Set the Function Knob to Rotisserie.

g) Always use handgrip to remove rotisserie item from the oven (Fig. 3). Handgrip

may dier for dierent models.

h) Always use a potholder or oven mitt when removing hot food from the oven.

6) BROIL

Set the temperature to 450˚ F or as directed in recipe.

Keep the door ajar 1 to 2 inches.

Use rack position # 3 or other desired position. Refer to BROIL reference chart for

recommended grilling times.

ADDITIONAL TIPS

• It is useful to rotate items that are being baked regularly to ensure evenness in

cooking.

• When baking, use only one wire rack. Minor adjustment in the position of the

baking tin is possible by placing the wire upside down into its slots in the oven. If

necessary to bake with more than one rack, rotate items that are on both baking

trays as well as rotate the rack positions halfway through bake time.

• To ensure even flow of air when using convection function, place baking tray or

other cooking containers away from the back of the oven. Leave about 1 to 2

inches of air space around all sides for even air circulation.

• Make sure the wire racks are already in their desired position before turning ON

the oven.

• Bake at the shortest time suggested on the recipe and check for doneness

before allowing for more time as needed. A stainless steel knife inserted into the

center of the baked item should come out clean when food is done.

• When baking pastry, browning is most effective when using metallic bakeware as

opposed to glass or ceramic.

• Both the convection bake and the ROTISSERIE function create the finest tastes in

meats and poultry with minimal seasoning and simple preparation.

SUGGESTED BROILING TIMES

COOKING TIMES, TEMPERATURE AND FUNCTION SETTINGS

Rating

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