Tips for Best Results
- Bakeware made of metal, oven-safe glass, ceramic or silicone is acceptable to use in the oven.
- Be sure to use proper sized bakeware in the oven.
- It is important that the bakeware allow adequate air circulation, allow the door to close completely and not come too close to the heating elements.
- A variety of standard baking dishes, such as a 9 " round or square cake pan, a 6-cup muffin pan, small baking sheets, and 1 or 2 quart round, square, and rectangular casserole dishes may be used.
- The broil pan included with the oven is the largest pan or baking sheet size that should be used in the oven to allow for air circulation. It is suitable for all broiling as well as baking items such as cookies, rolls, biscuits, nachos, and pork chops.
- There should be at least 1" of air space between the top of the container and the upper heating elements.
- Use only loosely covered oven-safe containers; airtight containers may cause food to boil over or splatter.
- It is important that baking food not come too close to the heating elements during baking.
- For this reason, baking quick breads in a loaf pan or mini-loaf pan does not work well.
- As the bread rises near or over the top of the pan it comes too close to the upper heating elements and will burn on the top while remaining doughy in the middle.
- Remove all plastic and/or paper wrappings from foods before cooking.
- If baking a packaged convenience food check package directions to determine if the container is suitable for use in a regular oven.
NOTE: Do not use glass lids in the Countertop Oven..
Modifying directions for conventional oven
- Packaged food baking directions and recipe baking directions written for conventional ovens may need to be modified for use in the Countertop Oven.
- Because of the small baking cavity of the Countertop Oven it heats much faster than a full-sized oven and the baking food is much closer to the heating elements.
- Most baking directions will need to have a shortened baking time and lower baking temperature.
- Check the cooking progress through the clear, tempered glass door window.
- The oven will be more energy efficient and food will bake more evenly when the door is opened less often.
- NOTE: Countertop ovens do not have a seal on the door, as a regular oven does, so you may see steam escaping when toasting or baking.
- This is normal operation.
- The plastic containers used for frozen entrees are recommended for oven temperatures of 350 degrees or lower.
- Above that, the stability of the plastic may be compromised.
- Although toaster/countertop ovens can be set to bake at 350 degrees, because of their small size, they are more prone than conventional ovens to have hot spots.
- Also, in a toaster/countertop oven, the heating element is much closer to the container so there is a greater chance of them making contact.
- If you prefer to use the toaster oven to cook frozen foods, transfer them from the tray to a container that is suitable for use in the toaster oven.
- Check your use and care guide to see what type of bakeware is recommended.
To avoid over browning:
If food is getting too done on the top, try:
- Reducing the temperature
- Shortening the baking time
- Lowering the rack position.
Aluminum foil, shiny side up, can also be placed over the food near the end of the baking cycle to reflect heat from the top of the food.
- The Use and Care Guide for the countertop oven cautions against using aluminum foil to cover internal parts of the unit, such as the crumb tray, racks, etc.
- Covering internal parts of the oven restricts the natural flow of air through the unit and can cause the oven to overheat.
- It is acceptable to use a sheet of loosely tented foil to cover food inside the oven.
Not toasting/Uneven toasting
- Toast made in a countertop oven will differ in appearance and texture from toast made in a toaster. It will also take slightly longer.
- Subsequent batches will toast faster due to the oven cavity being warm.
- Make sure to center the bread in the oven for best results if toasting only a few slices.
- Use the middle rack setting rack for toasting.
- Both sides will toast without flipping the bread.
- Bagels should be toasted cut side up, using the "Bagel" setting to brown the top and warm the bottom.
- If the bread or bagel is frozen, use the "Frozen" setting to allow extra time to defrost while toasting.
- There is no need to preheat if your countertop oven has a "Toast" mode.
Frozen, dark, or whole-grain breads require a longer time.
- Rye breads are the most susceptible to over-toasting and spot charring.
- Fresh, soft, or white breads require a shorter time.
Click HERE for information on how different types of bread and moisture content can affect toasting performance.
Steam escaping from oven door/door gap:
- When baking foods with a high moisture content steam may be seen escaping around the top of the oven door during use.
- There is no seal around the Countertop Oven door (or Toaster oven doors in general) as there is in a full-sized oven, so the steam can escape around the door where it would not in a full-sized oven. Since there is no seal, there is a small gap.
- It is normal to see steam and the cooking results are not compromised.
Upper cooking elements visibly glow, but bottom cooking elements do not:
- The upper cooking elements use higher power for better browning performance.
- The lower cooking elements are on but may not visibly glow like the upper cooking elements. This is normal and your Compact Oven is working properly.
Power On light is flashing rapidly.
• The oven has a 4-hour auto shut-off feature. If using the “Stay on” mode, the oven will automatically shut off after 4 hours and the Power On indicator light will flash rapidly.
Oven will not turn on or powers on but does not heat:
If your countertop oven will not turn on at all, or if it does turn on, but does not heat, please contact us.
No display or ERR on display:
If the knob is stuck and cannot be unstuck, please Contact Us.