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TUV48S
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cookin in s tyle
?? QUESTIONS??
Before Contacting Your Retailer,
Call TOLL-FREE
1-800-947-3744
INSTRUCTION MANUAL
Monday–Friday,
7:30 a.m.-5:30 p.m. C.S.T.
FLAVORFUL, JUICY STEAKS - from frozen to
grilled perfection at ULTRAVECTION speed
CRISP, HOT PIZZA IN 8 MINUTES!
No soggy crust!
FRIES COME OUT SO HOT AND CRISPY -
you’ll think they’re deep-fried!
No need to add any oils!
INCLUDES RECIPES
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READ AND SAVE THESE INSTRUCTIONS WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock and injury to persons, including the following: • Read all instructions before using appliance. • Do not touch hot surfaces. Use handles and oven mitts. • Do
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• Do not place on or near a hot gas or electric burner. • Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. • Use extreme caution when removing bake/broil basket or drip tray or disposing of hot grease. • Use appliance only as indicated in these instructions. SAVE THESE INSTRUCTIONS This product is for household use only. CAUTION: A short power supply cord is provided to reduce the risk of personal injury resulting from becoming entangled in or tripp
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™ The UltraVection Oven is a patented technology that combines three meth- ods of heat transfer (convection, conduction and radiant heat) which cre- ates superheated air movement. The UltraVection™ Oven holds the flavor resulting in foods that are cooked with a superior taste, texture and appear- ance not possible with any other oven-cooking method. This revolutionary cooking process allows for greater moisture retention and is perfect for cooking fish, steaks, poultry, seafood, French fries and
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PREHEAT Preset function is set at 4:00 minutes and can not be adjusted. Always preheat the UltraVection™ Oven for the first use except where indicated. When cooking consecutive batches of food it is not necessary to preheat after the first batch. During PREHEAT, P will appear on the display. TURBO is the basic cooking function. Food is rapidly seared, sealing in moisture and flavor. It is preset at 5:30 (5 minutes and 30 seconds) and can be adjusted from 10 seconds to 16 minutes. During use, th
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TOAST WARM Fig. 1 Fig. 2 BEFORE FIRST USE 1. Unwrap product and remove any packaging materials that may have been included to prevent damage during shipping. 2. Place on a flat, stable surface, approximately in the center (front to back) of counter-top.. 3. Before using for the first time, the cooking basket and drip tray should be washed with warm soapy water. Rinse and dry. 4. Insert drip tray (Fig. 1). Always have drip tray in place before using (Fig. 2). 5. Read instruction book thoroughly t
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2. Press the PREHEAT button, P will be on the display, the oven will start. After four minutes, the oven will beep and the P will flash on the dis- play to indicate that it is preheated. The PREHEAT function is a preset function and can not be adjusted. If you do not start cooking within five minutes, PREHEAT again. The display will show the time of day after nine minutes if the oven is not used. CAUTION: Use caution when removing basket and food. Protect your hands with insulated oven mitts. Al
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To prevent heat loss, avoid opening basket excessively. Start another basket of food immediately. If you wait more than five minutes, PREHEAT again before cooking. 8. Unplug and allow the oven and accessories to cool completely before cleaning. Keep drip tray and oven clean and free of crumbs, grease and particles. See CLEANING INSTRUCTIONS. COOKING TIPS • Times given in cooking charts are suggestions. Experimentation will be necessary to find the combination of cooking features that best suits
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3. Using a damp cloth and plastic scouring pad, wipe the inside of the oven cavity and heating elements removing any food residue or grease. Dry thoroughly. 4. Remove drip tray. Wash drip tray and patended Air Surround Basket in hot soapy water and dry thoroughly. The basket and tray may also be washed on the top rack of the dishwasher. 5. Reassemble making sure the top of wire basket fits securely into door tabs and hooks. 6. Slide drip tray back into the drip tray slot and replace the food bas
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CONVENIENCE FOOD COOKING CHART Times below are in a preheated oven and to be used only as a guideline. If using a different brand of food or quantity of food, times may need to be adjusted to personal taste. When cooking other brands and flavors of pizza, you may need to experiment to find the best combination of functions instead of using the FROZEN PIZZA button. FOOD AMOUNT TURBO CRISP BROWN APPETIZERS - SNACKS ™ TGI Friday’s Potato Skins 8 oz. 8 min. 30 sec. ® Breaded Mushroom Poppers 8 oz.
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MEAT, POULTRY AND SEAFOOD COOKING CHART PREHEAT OVEN EXCEPT FOR FROZEN MEATS One of the UltraVection’s™ Oven most convenient features is its ability to cook frozen steaks, chops and fillets to restaurant quality perfection in very little time. To grill frozen meats, DO NOT PREHEAT the oven. Place food in the basket and put in the UltraVection oven. Press PREHEAT and at the end of the preheat time, cook on TURBO and/or CRISP for the time in the cooking chart. If meat is undercooked when removed f
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MEAT, POULTRY AND SEAFOOD COOKING CHART (Con’t.) FOOD AMOUNT COOK TO TURBO CRISP BROWN POULTRY - Fresh Chicken Wings 8 wings 180°F Well 14 min. 3 min. 30 sec. Chicken Breast 1 lb. 170°F Well 9 min. 30 sec. Tenders Chicken Breast 2 170°F Well 12 min. Boneless Skinless* 4 oz. Chicken Legs 6 legs 180°F Well 12 min. 5 min. Turkey Burgers 4 165°F Well 12 min. 4 oz. 1 ⁄2-inch thick PORK - Fresh Pork Loin Chops 2 160°F Medium 8 min. 30 sec. 8 oz. 170°F Well 12 min. 30 sec. 1 ⁄2-inch thick Pork Loin Cho
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Some of the recipes in this book are from the following organizations: National Pork Producers Council, The National Honey Board, Belgian Endive Marketing Board, New Zealand Wasubi Limited, and Lawrys. MARINADES Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water and oil in combination with seasonings and herbs. Meat and poultry is allowed to soak in the marinade mixture for several hours or as long as overnight to impart flavor and/or tenderize. To ten
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Blend all ingredients together. Toss, coating meat completely. Marinate in refrigerator at least 30 minutes. Pat dry before grilling. RED WINE VINEGAR 1 4 ⁄ cup red wine vinegar 2 TBL vegetable oil ® 1 TBL Dijon mustard 1 clove minced garlic 1 2 ⁄ tsp dried Italian seasoning 1 8 ⁄ tsp coarsely ground pepper SZUECHAUN 1 8 ⁄ cup soy sauce 3 TBL lemon juice 1 TBL sesame oil 2 TBL sugar 2 TBL corn starch CURRY YOGURT 1 3 ⁄ cup plain yogurt 2 TBL lemon juice 1 TBL vegetable oil 2 cloves minced garlic
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LEMON ORIENTAL 1 2 ⁄ cup lemon juice 1 TBL soy sauce 1 TBL vegetable oil 2 TBL chopped onion 1 4 ⁄ tsp ground ginger 1 8 ⁄ tsp crushed red pepper FIVE-SPICE 1 4 ⁄ cup soy sauce 1 4 ⁄ cup lemon juice 1 2 ⁄ cup minced onion 2 TBL grated fresh ginger root 2 tsp five-spice powder 2 TBL chili oil 2 tsp sesame oil HONEY GARLIC 1 2 ⁄ cup lemon juice 1 4 ⁄ cup honey 2 TBL soy sauce 2 cloves crushed garlic ISLAND 1 2 ⁄ cup orange juice 4 TBL lime juice 3 cloves crushed garlic 2 tsp dried thyme 1 TBL hone
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LEMON-BASIL 1 4 ⁄ cup each fresh lemon juice and water 1 TBL finely chopped fresh basil or 1 tsp dried crushed basil leaves 1 tsp vegetable oil 1 2 ⁄ tsp grated lemon peel 1 4 ⁄ tsp coarsely ground black pepper RUBS Rubs are a highly concentrated blend of herbs and spices which flavors the exterior of the food as it cooks. They are applied to the exterior surface of tender cuts of meats and poultry just before cooking; they need no standing time. However, for convenience, rubs may be applied se
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CARIBBEAN JERK 2 TBL dehydrated onion 1 TBL garlic powder 4 tsp dried crushed thyme leaves 2 tsp salt 2 tsp ground allspice 1 ⁄2 tsp ground nutmeg 1 TBL sugar CAJUN 2 TBL paprika 2 tsp salt 2 tsp onion powder 2 tsp garlic powder 2 tsp cayenne pepper 1 1 ⁄2 tsp ground white pepper 1 ⁄2 tsp ground black pepper 1 tsp dry thyme leaves 1 tsp oregano leaves SPICY FIREWORKS 2 TBL ground cumin 2 TBL chili powder 1 TBL ground coriander 1 1 ⁄2 tsp cayenne pepper 1 TBL ground black pepper 1 1 ⁄2 tsp ground
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ITALIAN BARBECUE 1 Yield: ⁄2 cup 1 ⁄2 cup barbecue sauce 2 TBL Italian salad dressing HONEY MUSTARD 3 Yield: ⁄4 cup 1 ⁄2 cup honey 1 ® ⁄4 cup Dijon mustard CHILLED DIPPING SAUCES Blend ingredients together, chill and serve. GUACAMOLE Yield: 1 cup 2 ripe avocados, mashed Juice of one lemon 1 ⁄2 small red onion, diced 1 tomato, seeded and diced Salt to taste Hot pepper sauce, to taste CREAMY HONEY SESAME 1 Yield: 1 ⁄2 cups 3 ⁄4 cup mayonnaise 1 ⁄4 cup rice vinegar 1 ⁄4 cup honey 3 TBL toasted sesa
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SWEETLY CURRIED Yield: 2 cups 1 cup sour cream 6 TBL honey 2 TBL cider vinegar 2 tsp curry powder 1 ⁄2 tsp ground cumin 1 ⁄4 tsp salt 2 TBL chopped fresh cilantro OR 2 TBL chopped fresh parsley BLUE CHEESE 1 Yield: 1 ⁄2 cups 1 ⁄2 pint sour cream 1 ⁄4 cup milk 1 ⁄3 cup blue cheese, crumbled 2 TBL finely diced red onion SPICY DIPPING SAUCE 3 Yield: ⁄4 cup 4 TBL soy sauce 4 TBL rice vinegar 2 TBL water 1 TBL molasses 1 tsp crushed red pepper 1 clove minced garlic WARM SERVE DIPPING SAUCES Follow in
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SALMON 1 2 Yield: 2 ⁄ cups 3 TBL butter 1 clove minced garlic 1 2 ⁄ cup chopped onion 3 TBL flour 1 2 1 ⁄ cups milk 1 4 ⁄ tsp thyme 2 TBL tomato paste 2 TBL lemon juice Place butter in sauce pan and heat on stovetop over medium heat until butter melts. Saute onion and garlic. Blend in flour, milk and remaining ingredients. Cook until mixture bubbles and thickens, stirring occasionally. DILL 1 2 Yield: 1 ⁄ cups 3 TBL butter 3 TBL flour 1 2 1 ⁄ cups milk 2 TBL fresh minced dill pinch nutmeg Place
