co

* COOK WITH HOT AIR

* FAT FREE COO ING
* SELF CLEANING
 • IMPORTANT SAFEGUARDS
When using electrical appliances, these basic safety
precautions should always be followed

1. Read all instructions.

2. Always switch power off before removing plug -from wall outlet
3. Remove plug by grasping the plug. Do not pUll the cord.
4. Do not touch hot surfaces. Use handles or knobs and wear oven
mitts
5. To protect against electrical shock, do not immerse cord, plugs, or
motor assembly in water or other liquid.
6. Close supervision is necessary when this appliance is used by or
near children
7. Unplug from outlet when not in use and before cleaning.
~ 8. Allow to cool before putting on or taking off parts.
9. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions or has been damaged in any manner.
Return appliance to the nearest authorized service facility for
examination, repair, or adjustment.
10. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
11. Do not use outdoors.
12. Do not place on or near electric element (hot plate) or a hot gas
flame or in a heated oven.
13. Do not let cord hang over edge of table or counter, or touch hot
surfaces.
14. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.

15. Do not use appliance for other than intended use.

". • SAVE THESE INSTRUCTIONS

PRINTED IN TAIWAN

 '-.

• SAFETY INSTRUCTIONS
1. Do not move or lift the convection oven while the power cord is still
connected to the wall outlet. Remove the plug from the wall outlet,
then , remove the top and using both hands, move carefully.
2. Before removing the lid:
• turn the timer off;
• Disconnect power cord;
• Lift the top using carrying handle;
• Place the top, preferably resting the stainless steel edge rim and
the handle/plastic top on a flat surface.
3. Do not place the hot underside of the lid directly onto laminated
surfaces, wood surfaces, paper, plastic or other flammable
surfaces. Put the lid only on heat resistant surface.
4. Never place the lid on a chair or bench while it is plugged in
and operating.
5. Always place the top unit onto the bowl before plugging in the

power cord and switching on.

6. Keep the bowl sides at least 3" from other surfaces.

7. Do not clean with metal scouring pads. Pieces may break off of the
pads and touch electrical parts, creating risk of electrical shock.
8. Always let the bowl cool down before cleaning or filling with water.
9. Do not attempt to speed up cooling of the bowl by filling it
with cold water. As with other heat-resistant glass cookware,
doing so could crack the glass and cause injury.
10. CAUTION: This appliance has a polarized plug (one blade is
wider than the other). As a safety feature, this plug
will fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it
still does not fit, contact a qualified electrician. Do
not attempt to defeat this safety feature.

II

 INTRODUCING THE DECOSONIC CONVECTION OVEN

The Decosonic Convection Oven is a new portable low cost convection
oven with all the advantages of larger convection ovens but at a fraction of
the price. It lets you use conventional culinary skills to cook faster and
better. You can easily~take it to the table and serve directly from it. It will
keep meals hot and save on cleaning.

• Decosonic Convection Oven cooks everything an oven cooks

It is a true multi purpose oven suited to prepare all kinds of dishes which
would normally require a full size conventional kitchen oven.

• Decosonic Convection Oven cooks in many ways

It can roast, bake. grill, cook, steam, reheat, defrost.

• Decosonic Convection Oven is economical

It consumes less than half the electricity of conventional ovens and
approximately the same as a regular microwave oven. As a result, it is
compact in size and requires less energy to heat up and achieve the 'same
results. You save time and money while your food is cooked to perfection.

• Decosonic Convection Oven is fast

It cooks 20% to 60% faster than a conventional oven. This results from a
combination of compact size, efficient design and fan forced heating

principles.

• Decosonic Convection Oven cooks fat free

Because you always cook with hot air (dry roasting) and with the food
suspended on the wire rack, retention of fat is minimized to lower calorie
and cholesterol consumption.

• Decosonic Convection Oven travels everywhere

It is portable and is great for holidays. You can use it at home, at the office
and you can take it with you when you travel (hotels, motels, holiday
homes. travel homes, caravans, etc.)

• Decosonic Convection Oven is self-cleaning

The hot air circulation creates an automatic turbo wash action. See
Maintenance section on page 8.

II

..

 --

• Decosonic Convection Oven cooks very evenly

Cooking with hot moving air, your food is perfectly roasted all over.

• Decosonic Convection Oven is easy to operate

• You can watch your food cooking.

• Food remains succulent and juicy (not dried out).

• Hot air will not produce smoke and won't burn your food

Whether you cook for one, two or the family, the Decosonic Convection
Oven will help you save time and money while your food will be cooked to
perfection.

II
I
i
 THE DECOSONIC CONVECTION OVEN

r----------­ CARRY HANDLE WI

SAFETY SWITCH

-----LID

- - DUAL HEIGHT RACK

- - ­ STEAM DISH

--LOWRACK

INSULATED HANDLE

- ­ GLASS BOWL

, I The safety switch will automatically turn power off when the handle is
I
straight up.
The dual height rack enables you to cook on two levels simultaneously. It
can be turned either way to create a low or high rack onto which you can
place the steam dish.

II
7
 OPTIONAL:

-"----­ EXTENDER RING

Add 3 1/2 inch to the glass bowl
# 20903

SKEWERS
# 20904

TONGS
For removing hot racks and
food from oven
# 20902

To order these accessories, fill the Convection Accessories Order Form

included in the box.

II

- - - _ _ ......iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii ____
'ile. bE
Convection oven instruction manual addendum

This new Decosonlc Convection Oven that you have purchased

features a removable bowl! Tbi is for added ease of cleaning.
Us the wash cycle (page 8 in the owner's manual) or remove
as indicat d below.
-To remove the bowl, simply lift it by holding the rim while pu hing back on one handle.
This will loosen the bowl; grasp it carefully with both hand to remove completely.
Thi should be done with dry hands holding the bowl tightly.

CAUTION: BE CAREFUL NOT TO DROP THE BOWL

-When repla ing the bowl, make ure it re t on the metal bottom and that it is tightly held
by the ring.
-The bowl may be washed in the di hwasher.
Wipe the metal part lean and dry them carefully.
-Always place the glass bowl back into the metal frame before storage. This will prevent
damage to both the bowl and the frame.
 OPERATING INSTRUCTIONS

• Before cooking with your Decosonic Convection Oven for the 'first time.
• Wipe glass bowl out with a damp sponge
• Place lid centra~ly ,'and securely onto bowl.
• Plug the lead into power point
• Set thermostat to 480°F
• Set timer for 5 minutes to remove any lubricants from the element
(you will notice a slight burning odor).
• Allow to cool for 5 minutes with top unit removed

NOTE: Be careful to put the sides at least 3" from any other
surface

1. Place food centrally in the bowl on the dual height rack keeping the
food approximately 1 to 11/4" from the glass wall to allow maximum air
circulation
2. Place lid on bowl
3. Insert the plug firmly into the wall outlet
4. Set the thermostat and timer as required. Check recipe or the quick
reference card for recommended cooking temperature and time
5. Your Decosonic Convection Oven will quickly heat up to the set
temperature and maintain this temperature until the selected time
expires. The fan and element will then both switch "off "

NOTE: The thermostat accurately controls the temperature by switching the

element "off". You will notice the temperature pilot light blinking "on" and "off".
The timer will switch "off" after the preset time period has passed and a bell
will sound momentarily to alert you that the cooking time is over.

----­ TIMER

-\--~-- THERMOSTAT

a
-----=-
-- ---
=- --- - - ­
 MAINTENANCE
Always unplug and let cool before cleaning.

• FOR A LIGHT CLEANING:

1. Using a dishcloth or sponge with a mild diswashing detergent and warm
water, wipe glass bowl, lid and fan housing clean.
2. Rinse glass bowl well to remove all detergent
NOTE:
• Never immerse the lid in any liquid.

If scrubbing is necessary, use a nylon or polyester mesh pad.

• Do not use a steel wool pad or abrasive material.

• Never use solvents or cleaning powders.
• Be careful not to get any liquids inside the lid.

• TO SELF-CLEAN GLASS BOWL:

1. Add 4cm (1 1/2 ") of water and mild detergent.
2. Replace the lid.
3. Set thermostat at "wash" and set timer for 10 minutes.
The hot air circulation creates a turbo wash action that removes even
baked on residues. The wire rack and other dirty parts may be left in the
oven for prewashing during this process.
4. When the timer switches "off", remove the lid and rinse bowl in warm water
to remove all soap residue. If the oven is particularly dirty, replace top and
switch on for another 2 or 3 minutes.
NOTE: Do not fill with liquid above the water line marked on the bowl.

 RECIPES

Please refer to the Quick reference card for general guidelines regarding
cooking time and methods.

TO STEAM VEGETABLES
To steam vegetables while you are baking or roasting, simply wrap
vegetables in foil. Secure the foil so that it will not be blown or sucked
off by the fan. Place foil wrapped bundles in oven so that air can circulate
around them (you can use the Dual Height Stand to create a platform
above other foods already cooking). Steaming this way will take a little
longer than steaming in a pot. Fish can also be cooked in foil, steaming in
its own juice. Add a little lemon juice, and add a few sliced vegetables.

TO BAKE CAKES
Place cake tin on wire rack in bowl. If you require a very moist cake with
almost no crust, secure a foil"tent over the cake tin. You can remove
II

the foil just before the cake is ready to allow the top to dry out slighlly.
Cakes will bake a little quicker in the Decosonic Convection Oven than
they will in a conventional oven.

TO COOK PASTRIES, BISCUITS, ETC.

Place in perforated or other dish on wire rack. If you requjre a not so crisp
finish, cover with foil for first part of cooking period. Pastries and biscuits
will also cook a little quicker in Decosonic Convection Oven.

HINTS:
1. Avoid stacking food in an attempt to cook more food. If air cannot
circulate around the food you will only fully cook the top. Always leave
spaces for air to travel and use the dual height stand and perforated baking
dish when necessary.
2. After food is cooked, turn thermostat down and keep fan running to
maintain crispiness.
3. Remove the top and take the bowl to the table just before serving food
4. To make cleaning your Decosonic Convection Oven even easier, spray the
metal surface (wire rack,dual stand, perforated tray and the underside of
the lid) with a cooking spray before each use.
5. A meat thermometer can be used to easily determine the extent of cooking.
160°F is rare, 185°F is medium, 215°F is well done.

II

l
 -

BREAKFAST
• CROISSANTS

For 3 or 4 croissants: Set thermostat at 220°F and preheat oven.

Reheat croissants for 3 to 6 minutes. Frozen croissants will take 6 to 10

minutes.

• BREAD ROLLS

For yesterday's rolls: Wet your hands and handle one roll then place on dual

height rack repeat with any other rolls. Set thermostat to 220°F, heat for 5 to

10 minutes. Bread will be just like freshly baked.

• GRILLED BACON

Remove rind and excess fat from bacon slices. Lay slices on dual height rack.

Set thermostat to 450°F. Cook for approximately 6 to 8 minutes or until cooked

as you desire.

• SAUSAGES

Place sausages on dual height rack. Set thermostat to 400°F. Cook for

approximately 10 to 12 minutes.

'---­
............... _------------------------------­
 MEAT
• CROWN ROAST OF LAMB
2 best end necks of lamb, each with 6-7 cutlets
1/2 cup onion chopped
1/2 cup celery chopped
1 apple peeled and chopped
2 tbsp butter
3 tbsp dried apricots, soaked overnight
1/2 cup fresh white breadcrumbs
2 tbsp chopped parsley
1/2 lemon finely grated rind
1 tbsp lemon juice
1 small egg
Garlic salt and ground pepper
2 tbsp flour
2 cups beef stock
Cut away the shin bones and ease out the shoulder blades from both joints.

Trim each cutlet bone to a depth of 1". Bend the joints around fat side inside

and sew together to form a crown. Cover the exposed bones with

foil paper.

Saute the onion, celery and apple in butter until brown. Drain, dry and chop

the apricots. Stir into the pan with the next five ingredients. Season well, cool.

Fill the stuffing into the crown o'f lamb and weigh the joint. Place the joint on

low rack in the Decosonic Convection Oven.

Roast at 350°F for 25 minutes per pound then baste with juice from bowl.

Roast for a further 25 minutes at 400°F. Baste occasionally and cover tightly

with foil paper if necessary to prevent overcooking exposed top/thin sections.

Make gravy from the pan juices, adding the flour, stock with seasoning.

Remove foil paper. Replace with cutlet frills. Serve with roast potatoes,

pumpkin and steamed beans. Separate cutlets at the table as required.

III

l
 • ORANGE ROAST PORK
3 Ib leg of pork
1 clove of garlic
12 peppercorns
2 large onions
Salt and pepper
1/2 cup fresh orange juice
3/4 cup brown sugar
3 large oranges
Score the pork skin in a lattice pattern with a very sharp knife. Skin the clove
of garlic. Cut it in half and rub the cut edges all over the skin. Crush the clove
halves with the peppercorns. Sprinkle the meat with the crushed garlic and
peppercorns. Peel the onions. Cut them into halves. Sprinkle the pork skin
with garlic salt.
Place pork on low rack In the Decosonic Convection Oven and cook at 400°F
for 45 minutes. Remove the meat from the oven. Pour off all the fat. Replace
pork and pour the strained orange juice onto the pork. Cook for another 45
minutes or until the crackling is crisp and the pork is cooked through. Add
sugar and 4 tablespoons of cold water to a pan and heat gently until the sugar
dissolves. Bring to boil until it is reduced to a thick syrupy glaze.
Cut the peel off the oranges and slice the flesh into rounds. Remove the
onions from the oven. Cover the leg with orange slices. Brush them with the
glaze and return the meat to the hot Convection Oven (450°F) for another 5 to
10 minutes until the pork is glazed. Serve the meat with a green salad, adding
a few orange slices to the salad for colour.

~
_------------------­
..........
• STUFFED BREAST OF VEAL
3 1/4 Ibs breast, boned with pocket cut
2 tbsp butter
Garlic salt and pepper

STUFFING:
1 tbsp butter
1/2 cup finely chopped onions
1 tbsp lemon juice
1 tsp lemon rind grated
1 cup diced mushrooms
2 cups fresh white breadcrumbs
1 egg, lightly beaten
Cream
1 tbsp butter

Preheat frypan. Melt 1 tbsp butter in frypan and fry onions until soft. Add rind,
lemon juice, garlic and mushrooms. Fry together for 3 to 4 minutes. Set aside
in a large bowl. Addbre;3.dcrumbs, garlic salt and pepper to fried vegetables.
Bind together with egg and enough cream to form a firm consistency.
Place stuffing into veal pocket and spread evenly. Sew up cavity. Brush veal
with soft butter and place on low rack in the Decosonic Convection Oven
preheated to 325°F. Cook for 20 minutes. Turn, brush again and cook at 300'-F
for 20 minutes. Turn, brush again and cook for approximately 40 minutes with
potatoes until ready. Serve with snow peas. Pour juices from bowl over carved
meat.

p
 +
....

• HONEY CHICKEN WINGS

2 1/4 Ibs chicken wings

2 tbsp honey

2 tbsp tomato paste

MARINADE:

2 tbsp lemon juice

2 tbsp soya sauce

1 tsp chopped ginger

Trim excess fat from chicken wings and remove tips. Pat wings dry and place

in a bowl. Combine lemon juice, soya sauce and ginge. Pour over chicken

wings, turn and let stand for 3 to 4 hours while turning occasionally. Mix honey.

tumato, paste and 2 tbsp of marinade.

Remove chicken wings and place on dual height rack in the Decosonic

Convection Oven. Roast for 10 minutes at 325°F. Remove wings and roll in

honey/tomato mixture. Return wings to wire rack and cook for 5 minutes.

Remove and roll in mixture again and cook for final 5 minutes.

II

• ROAST CHICKEN
1 chicken
1 small onion
1 tbsp butter
1/2 cup mushrooms
11/2 cups soft breadcrurnbs
Garlic salt
Pepper
1 tbsp chopped parsley
1 tsp grated lemon rind
1/4 tsp dried marjoram
Pinch nutmeg
1 egg
Thoroughly clean inside of chicken and remove excess fat. Peel and chop

onion. Add to pan and lightly fry in butter until soft. Add mushrooms and fry

another minute. Mix in crumbs, salt, pepper, parsley, lemon rind, marjoram,

nutmeg and beaten egg.

Put stuffing into chicken and close opening. Sprinkle salt and pepper over

chicken and rub into skin. Place chicken on low rack in the Decosonic

Convection Oven. Bake at 325°F for 20 minutes. Turn and bake for another 20

minutes after adding any potatoes to be cooked. Turn and bake for final,

approximately 20 minutes until chicken is tender and golden brown all over.

GRAVY:

Take scraps and juice plus a little fat from your bowl. Add 1 tablespoon of flour

and stir over heat until brown. Slowly add 11/2 cups of stock made from

chicken stock cube and mushroom stalks. Cook gravy stirring continuously,

until boiling. Add salt and pepper to taste.

 ...

• FILLET STEAK SUPREME

2 Ibs whole fillet steak
Garlic salt and pepper
1/2 cup red wine
2 grated carrots
Rind of 1 lemon, grated
Rind of 1 orange, grated
1 large onion, chopped
2 tbsp chopped parsley
1 tbsp cream or sour cream
Marinate whole fillet steak with garlic salt, pepper and red wine in a covered
dish for 4 hours, basting and turning occasionally. Drain meat, reserving
marinade. Place meat on foil paper and spread with carrots, lemon and orange
rinds, onion, parsley and wrap in foil paper.
Place on low rack in the Decosonic Convection Oven. Cook for 30 minutes at
375°F. remove foil paper and cook a further 30 minutes. Remove meat and
keep warm. To remaining marinade, add drippings, cook to reduce to 2 tbsp.
Stir in cream and simmer 1 minute. Serve over sliced meat.

• ROLLED RIB ROAST

4 Ibs rolled rib of beef
Salt and pepper

2 tbsp red wine

2 tbsp water

2 tbsp flour

Extra water
Trim excess fat from meat. Sprinkle with salt and pepper and rub in well. Place
meat in a greased baking dish and pour wine and water over meat. Marinate
for 4 hours. Cook on low rack in the Decosonic Convection Oven. Cook at
320°F for 1 hour. Turn meat and cook at 350°F for a further approximate 40
minutes for rare, 50 minutes for medium or 1 hour for well done. Serves 6.
 • INDIVIDUAL BEEF WELLINGTONS
11/2 Ibs 4" thick fillet steaks

1 tbsp butter

Garlic salt and pepper

2 tbsp liverwurst

1 tbsp brandy

1 1 packet frozen puff pastry, thawed

J 1 egg yolk, beaten with a little water

Trim excess fat from steaks. Sprinkle with garlic salt and ground pepper. Place
on low rack in the Decosonic Convection Oven preheated to 320°F and cook
for 4 minutes. Remove and cool. Mix liverwurst with brandy and spread all
over steaks.
Roll out pastry and cut into 4 squares large enough to enclose each steak.
Place steak in centre of each pastry square and fold over to completely
enclose. Seal seams with a little water and brush top with beaten egg yolk.
Place back on low rack in the Decosonic Convection Oven and cook at 420°F
for 15 minutes or until golden brown. Serves 4.

• ROAST BEEF WITH POTATOES

3 Ibs rolled rib of beef

Salt

1 /2 Ibs potatoes

Weigh the rib and wipe the meat with a clean damp cloth. Peel the potatoes
and cut them into large even-sized pieces. Place the meat on low rack in the
Decosonic Convection Oven.
Roast the meat at 320°F. Allow 20 minutes per Ib piUS 25 minutes extra for a
rib without a bone, and 25 minutes per 11b plus 30 minutes extra for one with a
bone. Add the potatoes with 50 minutes left and turn the potatoes over when
they have browned on one side. Serve the potatoes surrounding the rib with
carrots and gravy.

,I
.....
·

• FILET MIGNON
4 pieces of filet cut to approximately 3/4" to 1" thick
4 bacon slices .
Black pepper .
Toothpicks '

Remove rind and excess fat from bacon. Trim meat and remove excess fat.
Wrap one bacon slice around the perimeter of each fillet. Secure with
toothpicks. Sprinkle or grind black pepper on to both sides of steak.
Preheat the Decosonic Convection Oven to 320°F then set timer to 5 minutes.
Place fillets on low rack and cook for 5 to 6 minutes for rare, 10 minutes for
medium, 10 to 12 minutes for well done. (Turn filets halfway through cooking
time). Thicker and/or larger filets will take longer to cook. Serve hot with fresh
steamed vegetables.
• JAPANESE CHICKEN WINGS
1 Ib chicken wings
1/2 cup Soya Sauce
1 clove garlic, crushed
1 tbsp finely chopped fresh ginger
1/4 cup of Sake or dry sherry

Trim excess fat, remove tips from chicken wings and pat dry. Place wings in a
bowl. Combine Soya Sauce, garlic, ginger, Sake or dry sherry. Pour mixture
over chicken wings. Toss well. Cover and allow to marinate for 3 hours - turn
wings now and again.
Place chicken wings on dual height rack in the Decosonic Convection Oven
and cook at 350°F for 10 minutes. Check progress. Turn or move wings as
necessary. Cook for a further 8 to 10 minutes until golden brown .

• CHINESE ROAST CHICKEN

3 Ibs roasting chicken, chicken wings or drumsticks
1/3 cup Soya Sauce
1 tbsp honey
1 tsp five-spice powder
1 tsp crushed garlic
1 tsp finely grated ginger
1 tbsp sesame oil

Marinate the chicken pieces or jointed chicken in the other ingredients for at
least 2 hours, turning pieces now and then.
Arrange in a single layer on low rack in the Decosonic Convection Oven and
cook at 400°F for 15 minutes for wings, 20 minutes for legs, thighs, etc. and
30 minutes for 1/4 or 1/2 chicken. Turn and cook until ready. Serves 6.
• VEAL WITH MANGOES
3 1/4 Ibs veal, boned and trussed
1 cup dry white wine
112 cup Grand Marn~er
2 tbsp Brandy
112 cup orange juice
Garlic salt and pepper
1 Ib mango sliced
112 cup 'flour
3 tbsp butter
Pinch of thyme

Brush veal with soft butter. Sprinkle with garlic salt and pepper. Place veal on
dual height rack in the Decosonic Convection Oven. Cook at 350°F for 20
minutes. Turn and brush meat again this time with prepared sauce and cook
for 40 minutes at 320°F. Turn and brush again and cook for a further
approximately 40 minutes until ready.
SAUCE:
Preheat frypan. Add butter. Melt it and remove from heat. Add flour and 112 cup
dry white wine. Stir until combined. Return to heat. Stir until golden brown. Do
not allow to burn. Add balance of wine, Grand Marnier, brandy and orange
juice. Stir until sauce boils and thickens. Season with garlic salt and pepper.
Add thyme and juices from bowl. Continue stirring. Finally add mangoes. Heat
for 2 to 3 minutes and serve over sliced veal.

• PORK SPARE RIBS IN ORANCE SHERRY MARINADE

2 1/4 Ibs lean pork spare ribs
MARINADE:
1 cup fresh orange jUice
1/4 cup sherry
1 tsp ground ginger
2 cloves crushed garlic
Salt and pepper
Trim excess fat from spare ribs. Mix marinade ingredients and transfer to
shallow dish. Marinate pork spare ribs for 3 to 4 hours covered in refrigerator
turning occasionnaly. Drain ma.rinade and reserve. Place ribs on dual height
rack in the Decosonic Convection Oven and cook approximately 12 minutes at
350°F. Reduce to 320°F and cook for a further 20 minutes basting frequently
with marinade. Turn again 5 minutes before ready. Serve with rice.
 VEGETABLES
• ROAST VEGETABLES
Peel and clean vegetables. Cut into similar size pieces. Pat dry and place in a
large pot with 2 or 3 tbls of vegetable oil Add garlic salt and peeper. Place lid
on pot, shake and oscillate vigorously.
Place vegetables on dual height rack in the Decosonic Convection Oven,
leaving space for air to circulate particularly around the perimeter. Set
oven to 500°F and bake for approximately 30 minutes - 45 minutes at 360°F.
The cooking time will vary depending on the size of individual pieces and the
total weight in the oven. Vegetables can be roasting while meat is cooking by
placing around the meat and/or by utilizing the dual height stand and
perforated baking dish .

• JACKETED POTATOES IN FOIL

Medium size washed potatoes (1 per person)

Soft butter
Garlic salt
Ground black pepper
Make sure potatoes are clean. Remove any eyes, bruises. faults, etc. Dry with
paper towel. Rub a little softened butter onto potatoes. Place on foil paper.
Sprinkle with a little garlic salt and freshly ground black pepper. Wrap up in foil
paper. Place potatoes on dual height rack in the Decosonic Convection Oven
around the meat and cook for 45 minutes at 375°F. Check with a fork to see
that they are cooked through. Serve with sour cream, chives, grated cheese
and cooked bacon pieces.
For a variation, mix a little Soya Sauce into the butter before rubbing into the
potatoes omitting the garlic salt.

II

• CAULIFLOWER AU GRATIN
1 small cauliflower
1/4 cup butter
3 tbsp flour
11/2 cups milk
1/3 cup cheddar cheese
Salt and pepper
1/2 cup fresh breadcrumbs
Remove stalk from cauliflower. Cut into large nowerettes. Cook in boiling
salted water until just tender. Romove from heat and drain - cauliflower may
also be steamed.
Add 2 tbsp of butter to pan. Melt over medium heat. Add flour. Stir until smooth
and cook for 1 minute. Combine breadcrumbs, remainder of grated cheese
and remainder of butter.
Place hot flowe'rettes of cauliflower in a dish which will fit into the Decosonic
Convection Oven. Pour hot cheese sauce over cauliflower. Sprinkle crumb
mixture on as well. Bake at 300°F for 15 to 20 minutes until crust is golden
brown.
If prepared dish is not hot when first placed in the Oven, cooking time will be
extended by approximately 10 to 15 minutes.
 FOR INFORMATION:
Decosonic hot-line: U.S.: 1-800-468-6443,
Canada: 1-800-463-6442,
will assist you should Monday to Friday you encounter difficulties in
cooking with your Decosonic Convection Oven.

TECHNICAL SPECIFICATION

Model 209
Power cord 5 I

Convection Oven 1200 watts • 120 V• 60HZ

Bowl outer diameter l'
Bowl height 6 1/2 "
Capacity 3.3 gaI.U.S. • 2.5 gal.lmp.
Total weight 10 Ibs
Cooling temperature ranger 150°F to 480°F
Timer range 3 minutes to 60 minutes

 WARRANTY

Convection Oven, UL listed, CSA approved

Decosonic Inc. offers a limited warranty to the original purchaser of this

Convection Oven that it will be free of manufacturing defects for a two year
period after the original date of consumer purchase or receipt as a gift. If the
product should become defective within the warranty period, we will elect to
repair or replace it free of charge, at our option.
This warranty does not include damage to the product resulting from accident,
misuse, improper installation or operation, or unauthorized repair or alteration.
To obtain service under this warranty, return the product, shipped prepaid, to one
of the factory departments listed below. When returning a product, please
include a description of the defect and indicate the date this Convection Oven
was purchased or received as a gift.
THIS SHALL BE THE EXCLUSIVE WRITTEN WARRANTY OF THE
ORIGINAL PURCHASER AND NEITHER THIS WARRANTY, NOR ANY
OTHER WARRANTY, SHALL BE EXTENDED BEYOND THE PERIOD OF
TIME LISTED ABOVE. IN NO EVENT SHALL DECOSONIC INC. BE
LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES
ARISING OUT OF THE USE OR INABILITY TO USE THIS PRODUCT
FOR ANY PURPOSE WHATSOEVER. SOME STATES OR PROVINCES
DO NOT ALLOW THE EXCLUSION OR LIMITATION OF INCIDENTAL
OR CONSEQUENTIAL DAMAGES SO THE ABOVE LIMITATIONS MAY
NOT APPLY TO YOU. THIS WARRANTY GIVES YOU SPECIFIC
RIGHTS AND YOU MAY ALSO HAVE OTHER RIGHTS WHICH VARY
FROM STATE TO STATE OR PROVINCE TO PROVINCE.
IF THIS APPLIANCE FAIL TO PERFORM AS WARRANTED, ON
RECEIPT OF THE UNIT, POSTAGE PREPAID AND ACCOMPANIED
WITH YOUR RETURN ADDRESS, DATED SALES RECEIPT, AND A
BRIEF EXPLANATION OF THE DEFECT, UNIT WILL BE REPAIRED
WITHOUT COST, EXCEPT FOR THE HANDLING AND POSTAGE
CHARGES OF $7.50 (CHECK OR MONEY ORDER) WHICH MUST BE
ENCLOSED WITH THE RETURNED UNIT. MAKE YOUR REMITTANCE
OUT TO FOLLOW ADDRESS.

If you have questions about this warranty service, please write or call to:
In Canada: Decosonic Inc. In United States: Overseas Sales Corp.
1515 Pitfield C/O Y.C.c. Pro !nc.
St-Laurent (Quebec) 22 Commerce Road, Unit B,
H4S 1G3 Fairfield, N.J. 07004
(514) 745-3710 (201) 227-3355
 DECOSONIC OVERSEAS SALES CORP.
2127 SOUTH TAMIAMI TR.
OSPREY, FL 34229
TEL: 813·966-7413
FAX: 813-966·0180
HOURS:
MON-FRI 9 A.M. TO 5 P.M.

CONVECTION OVEN ACCESSORIES

TOTAL
QTY MODEL # ITEM PRICE
PRICE
20902 TONGS 4.95
EXTENDER
20903 19.95
RING
SKEWERS
20904 4.95
(SET OF 4)

FLORIDA RESIDENTS ADD 70/0

6.00
SHIPPING & HANDLING
TOTAL AMOUNT

PLEASE MAKE CHECK OR MONEY ORDER PAYABLE TO:

OVERSEAS SALES CORP
MAIL THIS FORM WITH
YOUR PAYMENT TO:

OVERSEAS SALES CORP

2127 S. TAMIAMI TR. - SHIPPING LABEL ­
OSPREY, FL 34229 PRINT CLEARLY
TEL: 813-966-7413
FAX: 813-966-0180
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STREET ADDRESS _
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