- 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.
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.