Oster TSSTTVRB04 Manual Del Usuario página 5

Helpful Tips / Troubleshooting
P P C
roblem otential
Overcooked / Incorrect temperature or
Undercooked Foods time setting
Rack placement
Burnt Smell First Use
Food build-up inside oven, on
heating elements or in crumb
tray.
Oven does not Unit is unplugged
turn ON
Timer was not turned past
20 minute mark.
Only one heating Function setting selection
element is heating up determines which heating
element will operate.
Heating elements Heating elements will cycle
do not stay ON ON and OFF to maintain
proper heat.
You may not see elements
glowing.
English-7 |
s
ause olution
You may have to adjust the time and
temperature to desired taste. To set the
timer for less than 20 minutes, turn
the timer past the 20-minute mark
to engage timer switch and then turn it
back to desired time.
Because your countertop oven is
smaller than your regular oven, it will
heat up faster and generally cook in
shorter periods of time.
Refer to "Positioning Rack" Section,
Page English-4. Rack may need to be
adjusted to accommodate food type.
It is recommended to heat countertop
oven to 450º for approximately
15 minutes to eliminate any
manufacturing residue that may remain
after shipping.
Refer to "Cleaning Your Countertop
Oven" Section, Page English-6.
Plug the countertop oven into a 120-
volt AC electrical outlet.
Set timer knob and temperature knob to
desired setting. Both must be turned on
to operate the countertop oven.
When toasting, make sure the oven is
not set to broil setting and temperature
is set at 450º.
Be certain that function is as desired.
oster.com
Recipes
Brie and Artichoke Bruschetta
6 (1/3-inch-thick) slices of round country loaf
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
6 oz. brie
2 (6 1/2-oz.) jars marinated artichoke hearts, drained
1 tablespoon chopped fresh mint
1 (2 oz.) piece prosciutto or ham
1 tablespoon chopped fresh basil
1 small red onion, chopped
1/4 cup parmesan shavings
1 tablespoon chopped garlic
Set Oster ® Toaster Oven to broil and pre-heat. Arrange bread in one layer on a
baking pan, then brush tops with 2 tablespoons oil and season with salt and pepper.
Broil until golden brown and transfer to a rack. Spread thin layer of Brie on toasted
bread. Cut artichokes lengthwise into 1/4-inch-thick slices and cut prosciutto into
matchsticks. Heat 1 tablespoon oil in a 10-inch heavy bottom skillet on moderately
high heat. Add the onions and garlic. Stir frequently until they become transparent.
Add the artichokes and prosciutto, cook the artichokes until golden (about 4 minutes)
then add the balsamic vinegar. Add the basil and mint, salt and pepper to taste. Spoon
the mixture over the toast. Top with Parmesan and serve immediately.
Honey Mustard Chicken with Spicy Pecan Cornflake Crust
This savory dish is low fat and your kids will love it.
1 cup Dijon mustard
1/2 cup chopped pecans
1 cup honey
Nonstick pan spray
3 pounds of skinless chicken thighs and/or breasts
Olive oil for drizzling
1 teaspoon cayenne pepper
1 18-ounce box cornflake cereal, pulsed in food processor until flakes are crumbs.
Mix the mustard and honey together in a medium shallow bowl. Thoroughly
coat the chicken on both sides. Combine cayenne pepper, cornflakes and pecans
in another shallow bowl. Spray baking pan with nonstick spray and place breasts
in pan. Drizzle top with olive oil. Bake at 375°F for 40 minutes or until chicken
reaches internal temperature of 170°F and is no longer pink in center.
English-8 |
oster.com