Goldair GOV300 Bedienungsanleitung

12LConvectionOven

Models: GOV300, FOV300, FOV310

Operating Instructions

Thank you for choosing this GOLDAIR Convection Oven. This

GOLDAIR appliance has been designed and manufactured to high

standards of engineering and with proper use and care, as

described in this leaflet, will give you years of useful service.

Please read these instructions carefully and keep them safely for

future reference.

ALWAYS

✔Always ensure hands are dry before

handling the plug or the Convection Oven.

✔Always insert the mains plug into the

Convection Oven first, then into the wall socket.

When turning off, set Convection Oven to „off‟

position before disconnecting from mains

power supply.

✔Always operate the Convection Oven in the

middle of a secure, dry, level surface.

✔Always place some heat-resistant material

under the Convection Oven.

✔Always allow adequate air space above and

on all sides for air circulation. Do not allow the

Convection Oven to touch curtains, wall

coverings, clothing, dishtowels or other

flammable materials during use. Do not use

under cupboards or curtains.

✔Always be sure to set to „off‟ and unplug

from the socket when not in use and before

cleaning.

✔Always allow the Convection Oven to cool

before cleaning and storing and before

removing and/or cleaning its components.

✔Carry out regular checks of the supply cord

to ensure no damage is evident.

✔Return the Convection Oven after a

malfunction, or if it has been damaged in any

manner, to an authorised electrical service

technician for examination, repair or adjustment

as special purpose tools are required.

✔Children should be supervised to ensure

that they do not play with the appliance.

✔The temperature of accessible surfaces may

be high when the appliance is operating;

always exercise caution. Use handles to lift or

move the Convection Oven.

✔Always be very careful when moving the

Convection Oven if it contains hot oil or other

hot liquids.

✔Always ensure the handle is correctly

attached to the frying basket. See detailed

instructions.

✔Always be careful with hot surfaces. Use the

handles to lift or move the appliance.

CARE AND SAFETY GUIDE CONTINUED

OVERLEAF

General care and safety guide

TECHNICAL SPECIFICATION

Model No: GOV300, FOV300, FOV310

Power Supply: 220 - 240V, 50Hz

Power: 1300W

NEVER

✘Never use this appliance outdoors.

✘Never use this appliance for any purpose

other than its intended use. This appliance is

intended for household use only or in similar

applications such as:

•Staff kitchen areas in shops, offices and

other working environments;

•Farm houses

•By clients in hotels, motels and other

residential type environments;

•Bed and breakfast type environments.

✘This appliance is not intended for use by

persons (including children) with reduced

physical, sensory or mental capabilities or lack

of experience and knowledge, unless they are

supervised or have been given instruction

concerning the use of the Convection Oven by

a person responsible for their safety.

✘Close supervision is necessary when the

appliance is near children.

✘Never leave the appliance unattended when

in use.

✘Never allow the power cord to overhang the

edge of a table or bench top or to touch any

hot surface.

✘Never place this appliance on or near a hot

gas or electric burner or where it could touch a

heated oven or microwave oven. Do not place

in a hot oven.

✘Never use this appliance on non heat-

resistant glass, on wooden surfaces or on a

tablecloth.

✘Never immerse the Convection Oven‟s

power base, the cord set or plug in water or

any other liquid to protect against electrical

hazards.

✘Never place the Convection Oven in a

dishwasher.

✘Never use harsh, abrasive or caustic

cleaners to clean this appliance.

✘Never operate the appliance with a

damaged cord or plug, after it malfunctions, or

if it has been damaged in any manner. Have

the appliance checked and repaired buy a

qualified electrician if repair is necessary. If the

supply cord is damaged, it must be replaced by

the manufacturer, its service agent or similarly

qualified persons in order to avoid a hazard.

✘The Convection Oven is not intended to be

operated by means of an external timer or

separate remote-control system. The use of an

extension cord is not recommended.

✘Never use coal or other flammable fuels in

this appliance.

✘Never use this Convection Oven as a

standard frying pan.

✘Never put cold water into the inner pan

when the pan is hot.

✘Never add water to hot oil.

✘Never use metal scouring pads for cleaning.

Small metal pieces can come loose and cause

short-circuiting of electrical components, which

can cause electric shock or damage the

appliance.

Due to the risk of injury, the use of third party

accessories is not recommended by the

manufacturer.

General care and safety guide, continued

WARNING:

To prevent the risk of electric shock this appliance is equipped with a plug for a grounded electrical

outlet that only fits in a matching wall outlet. If the plug dos not fit, contact a qualified electrician for

assistance. Never attempt to change the plug yourself.

To reduce the risk of electric shock or fire do not attempt to disassemble the power base.

There are no components included that could be useful separately. Repairs only by approved

professionals.

About Convection Ovens

The benchtop Convection Oven is a

new portable low cost device that has

all the advantages of a larger

convection oven but at a fraction of

the price. lt lets you use conventional

culinary skills to cook faster and

better. You can easily take it to the

table and serve directly from it.lt will

keep meals hot and save the hassle of

cleaning.

The Convection Oven can cook

everything an oven can cook

It is a true multi purpose oven suited for

preparing all kinds of dishes which would

normally require a full size conventional

kitchen oven.

The Convection Oven can cooks in

many ways

It can roast, bake, grill, cook, steam,

reheat or defrost.

The Convection Oven is economical

It consumes less than half the electricity

of a conventional oven and

approximately the same as a regular

microwave oven. As a result, its compact

size and energy efficiency can save you

money.

The 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.

The 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 minimised, lower calories and

cholesterol consumption.

The Convection Oven travels

everywhere

It is portable and is great for holidays.

You can use it at home at the office or

you can take it with you when you travel

(hotels, motels, holiday homes, travel

homes, caravans etc.)

The Convection Oven is so easy to

clean.

The hot air circulation creates an

automatic turbo wash action the oven

super easy to wipe out.

The Convection Oven cooks evenly

Cooking with hot moving air, your food is

perfectly roasted all over.

The Convection Oven is easy to

operate

You can watch your food cooking

from all sides.

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 for the

whole family, the convection oven will

help you to save time and money while

your food is being cooked to perfection.

Operating your Convection Oven

Before cooking with your

Convection Oven for the first time:

1. Wipe glass bowl clean with a

damp sponge

2. Place lid centrally and securely

onto bowl

3. Plug the cord onto power point

4. Set thermostat to 480℉(250℃)

5. Set timer for 5 minutes to remove

any lubricants from the element

(you will notice a slight burning

odour)

NOTE: Be careful to keep the sides

at least 10cm from any other

surface

1. Place food centrally in the bowl on

the high rack keeping the food

approximately 2.5 –3cm 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 time as

required. Check recipe or the quick

reference section for

recommended cooking

temperature and time.

5. Your 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.

MAINTENANCE

Always unplug and allow to cool

before cleaning.

FOR A LIGHT CLEANING

1. Using dishcloth or sponge with a

mild dishwashing 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.

Operating your Convection Oven

GENERAL GUIDELINES

Remember to distribute food evenly in

the Convection Oven to ensure an

even flow of air all around the food.

The first time you try a recipe, check

the cooking process through the

tempered glass wall. Always check

that the food is thoroughly cooked

through before serving.

Since it is practical to place food

directly on the wire rack you may want

to spray it with a non-stick spray to

avoid sticking.

The Convection Oven is virtually self

cleaning. Simply put 2 litres of water in

the glass bowl and set the temperature

at 100 for 10-12 minutes.

For a very dirty oven, add some

detergent to the water and wipe the

stains if needed.

NOTE: The glass surfaces get very

hot!

Always use oven mitts when

moving the unit and lift the base

handles, never lift by the bowl.

Convection Oven Cooking Guide

This is a guide only and will vary depending on factors such as weight and cut.

Ensure that food is thoroughly cooked through before serving.

Cooking (Minutes)

Temperature

Rack Position

Roast Beef

16 mins per 450gm + 20 mins

150 –180°C

Low rack

Roast Lamb

16 mins per 450gm + 20 mins

150 –180°C

Low rack

Roast Pork

24 mins per 450gm + 20 mins

150 –180°C

Low rack

Steak –Rare

3 mins each side

250°C

High rack

Steak –Medium

5 mins each side

250°C

High rack

Steak –Well Done

7 mins each side

250°C

High rack

Sausages

5 –8 mins each side

250°C

High rack

Pork Chops

6 –8 mins each side

250°C

High rack

Lamb Chops

6 –8 mins each side

250°C

High rack

Chicken –Whole

35 –40 mins

230 –250°C

Low rack

Chicken –Pieces

15 –20 mins

190 –200°C

High rack

Cake –One Layer

20 –25 mins

200 –220°C

Low rack

Cake –Loaf

35 –40 mins

220 –230°C

Low rack

Quick reference

In this section you will find how to ROAST,

BAKE, BROIL, STEAM, FRY, TOAST,

DEFROST.

A cooking chart for meat, poultry,

seafood, baked goods, eggs and

vegetables. This is a basic guide only.

Please ensure food is thoroughly

cooked through before serving.

How to Roast

Place meats directly on wire rack.

Remember that cooking time may vary

depending on cut size and degree of

cooking required. Consult the cooking

guide inside for guidelines.

How to Bake

Place food in a metal or tempered glass

baking pan that is no more that 30cm

diameter to leave enough room for the

flow of hot air around the food being

cooked

If you do not have a baking pan of the

right size, you can simply shape any type

of pan you want by using aluminum foil.

How to Broil

Place the food directly on wire rack.

For very thick cuts of meat, turn the food

at the halfway point.

Like roasting, broiling time may vary

depending on cut size, amount of fat etc.

How to Steam

You can steam vegetables at the same

time you cook your main dish by placing

the vegetables in an aluminium foil

pouch, adding a few drops of water and

sealing the pouch.

How to Fry

You can achieve the effect of deep-fat

French fries, without using a lot of oil, by

dipping potato strips in polyunsaturated

cooking oil, allowing excess oil to drain

away and cooking according to cooking

guide. To make delicious fried chicken

dip chicken pieces in batter and then in

cooking oil. Drain excess oil and cook

according to chart provided.

How to Toast

You perfectly toast bread and snacks

with the Convection Oven without

preheating. Simply put the food directly

on wire and watch it toast. lt will be crisp

on the outside and stay soft on the

inside.

You can also improve stale snack food

like crackers and chips by placing them

in the Convection Oven for a few

minutes at maximum temperature to

bring back their crunchiness.

How to Defrost

You can use the Convection Oven to

defrost frozen food more evenly than a

microwave oven. Simply set the

temperature at 125℉(50℃) and check

the food every 5-10 minutes.

To cook frozen dinners, lower the

suggested temperature on the pack by

50℉(20℃). Cooking time will also be 30

to 50% less with the Convection Oven.

Quick reference

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 the

convection oven so that air can circulate

around them (you can use the high rack

to create a platform above the other

foods already cooking). Steaming this

way will take a little longer than

steaming in the 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 the bowl. lf

you require a very moist cake with

almost no crust, secure a foil "tent“ over

the cake tin. You can remove the foil just

before the cake is ready to allow the top

to dry out slightly. Cakes will bake a little

quicker in the Convection Oven than

they will in a conventional oven.

TO COOK PASTRIES, BISCUITS ETC.

Place in perforated or other dish on wire

rack. lf you require a not so crisp finish,

cover with foil for the first part of

cooking. Pastries and biscuits will also

cook slightly quicker in the Convection

Oven.

HINTS

•Avoid stacking food in an attempt to

cook more food. lf air cannot

circulate around the food you will

only fully cook the top. Always leave

spaces for air to travel and always

use the high rack and perforated

baking dish when necessary.

•After food is cooked, turn thermostat

down and keep fan running to

maintain crispness.

•Remove the top and take the bowl to

the table to serve.

•To make cleaning your convection

oven easier, spray the metal

surfaces(wire rack, high rack,

perforated tray and underside of the

lid)with a cooking spray before each

use.

•A meat thermometer can be used to

easily determine the extent of cooking.

BREAKFAST

CROISSANTS

For 3 or 4 croissants: Set thermostat at

105C(220F)and preheat convection oven.

Heat 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 other rolls. Set

thermostat to 105C(220F)and 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 high rack. Set

thermostat to 450℉(230℃).cook for

approximately 6 to 8 minutes or until

cooked as you desire.

SAUSAGES

Place sausages on high rack. Set

thermostat to 200C(400F),cook for approx

10 to 12 minutes.

Recipes

CROWN ROAST OF LAMB

Best end necks of lamp, 2 Tablespoon chopped parsley

each with 6-7 cutlets ½ lemon, finely grated

½ cup onion, chopped 1 Tablespoon lemon juice

½ cup celery, chopped 1 small egg

1 apple peeled and chopped Garlic, salt and ground pepper

2 Tablespoon butter 2 Tablespoons flour

3 Tablespoon dried apricots, 3 cups beef stock

soaked overnight ½ cup fresh white breadcrumbs

Cut away the shin bones and ease out the shoulder blades from both joints. Trim each

cutlet bone to a depth of 2.5cm. Bend the joints around fat side and sew together to form

a crown. Cover the exposed bones with foil paper.

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

Stir into the pan with the next eight ingredients. Season well, cool. Fill the stuffing into

the crown of lamb and weigh the joint. Place the joint on low rack in the convection oven.

Roast at 350℉(175℃) for 25 minutes per 500gm, then baste with juice from bowl. Roast

for a further 25 minutes at 400℉(200℃) baste occasionally and cover tightly with foil

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

Remove foil paper. Replace with cutlet frills, serve with roast potatoes, pumpkin and

steamed beans. Separate cutlets at the table as required.

STUFFED BREAST OF VEAL

1.7kg veal breast, boned with pocket cut STUFFING continued:

2 tbsp butter 1 Tablespoon lemon rind, grated

Garlic, salt and pepper 1 cup of diced mushroom

STUFFING: 1 egg, lightly beaten

1 Tablespoon butter ½ cup of finely chopped onions

1 Tablespoon lemon juice Cream

Preheat frying pan. Melt 1 tbsp of butter in the pan and fry onions until soft. Add lemon

rind and juice, garlic and mushrooms. Fry together for 3 to 4 minutes. Set aside in a

large bowl. Add breadcrumbs, garlic, salt and pepper to fry vegetables. Bind together

with egg and enough cream to form a firm consistency.

Place stuffing into veal packet and spread evenly. Sew up cavity. Brush veal with soft

butter and place on a low rack in the convection oven, preheated to 163℃(325℉),cook

for 20 minutes. Turn, brush again and cook at 150℃(300℉) for 20 minutes. Turn, brush

again and cook approximately for 40 minutes with potatoes until ready. Serve with peas.

Pour juices from bowl over carved meat.

Recipes

HONEY CHICKEN WINGS

1kg chicken wings : 1 tablespoon chopped ginger

2 Tablespoons honey 2 tablespoons lemon juice

3 Tablespoons tomato puree 3 tablespoons soy sauce

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

Combine lemon juice, soy sauce and ginger. Pour over chicken wings, turn and let stand

for 3 to 4 hours while turning occasionally. Mix honey, tomato puree and 2 tbsp of

marinade.

Remove chicken wings and place on high rack in the Convection Oven. Roast for 10

minutes at 163℃(325℉). Remove wings and roll in honey/tomato mixture. Return wings

to rack and cook for 5 minutes. Remove and roll in mixture again and cook for 5 minutes.

ROAST CHICKEN

1 chicken 1 teaspoon grated lemon rind

1 small onion 1/4 teaspoon dried marjoram

2 tablespoon obutter Garlic, salt, pepper

½ cup of mushrooms 1 egg

½ cup soft breadcrumbs 1 tablespoon chopped parsley

1 pinch of nutmeg

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, close the opening and sprinkle salt and pepper over chicken and rub into skin.

Place chicken on low rack in Convection Oven. Bake at165℃(325℉) for 20 minutes.

Turn and bake for another 20 minutes after adding any potatoes to be cooked. Turn and

bake for approx 20 mins until chicken is tender and golden brown all over.

GRAVY:

Take scraps and juice plus a little fat from your bowl. Add 1 tbsp 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.

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