INTRODUCTION
Congratulati(ms on becoming the proud owner of a Farberware
Convection/Broil Oven, the finest quality oven of its kind. As
you use it, you will discover its great versatility and enjoy its
outstanding performance.., so much so that you may never use
your conventional oven again!
What c_ you expect from your Farberware Convection/Broil
Oven? A great deal! When you use it in the °'convection" mode,
expect juicy roasted meats and _ultD' Nat require no b_ting
while cooking, yet brown beautifully. Convection-baked pies,
cakes, breads and cookies bake perfectly and brown e_,enly with
flaky crests. When you select the "broil" mode, prepare your
taste buds for sizzling smaks and tender chops, as well as
invi_ng top-browned casseroles.
But roasting, baking: and broiling are not the only functions of"
your convection oven. if you bake bread, use the oven to proof
dough. You can dehydrate* fruits, vegetables and herbs as well.
N other words, your Farberware ConvectiordBroil Oven is
really a baker/master/broiler/pro r N1 in one[
With your Farberwa_re Convection/Broil Oven you will save on
cooking time, too. Roast in up w one-Nird less time than in
conventionN-oven c_?king and bake at 75 ° lower temperatures.
The shorter cooking time and Mower temperature requirements
are energy savers, and when you factor in _e oven's excellent
• ree-chamber design that helps keep your cool, you
really save energy, which transla_Jes into saved dollars.
And don't let the oven's size fool you Even though it's compact
enough to fit on your kitchen countertop, its interior is so space-
efficient that you can mast up m an 18-lb. turkey or c(x)k several
dishes at the same time. Happy c(×)king!
*Dehydrating screens can be purchased separately. (See page 13 -- Accessories)
HOW T_ CO_CTION/BRO_ OVEN WOPd_S
The unique "Tbxee-Chamber" conswaction of the Barberware
ConvectiopJBroil Oven ensures opfiraal heating efficiency and a
cool kitchen when you use your oven.
I. COOL_G ER Room-temperature air is drawn in
through louvers on top of fine oven by the cooling chain.bet fan
_md distributed through fine side walls _-ld out the cooling
exhaust vents.
2. _SULATPgG CHAMBER Trap_d still air insulates the oven.
3. COOK_G CHAMBER Provides two modes of cooking --
ei_er Convection or Radiant Broil heat.
L(2_NILING
CHAMBER
2_ iNS_LA_N{I
CBAM_ER
3 COOK[N€;
C|IAMI_R
The Farberware Convectio_/BroB Oven allows cooking in
Convection Mode_ Broil Mode or a Combination of both Modes°
CON MODE The convection fan constantly blov_s air
over the heating element, heating and circulating it throughout the
cooking chamber. This heated air, swirling m-ound all sides of the
food, causes fo_ to bake evenly, roast m(we quickly and juicier at
lower te s than in a conventional oven.
BROIL MODE* Radiant heat is direct heat that broils and top
browns floyd evenly and quickly.
COMBINATION COOK IN CO N MODE for the
prescribed period of"time and then swimh to Broil Mode* for top
browning. (@ reverse modes, s_ page 12)
*Always place ff)od on _he rack in the flc49r position. (See page 6)
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