4
5
trouBleSHootinG
proBleM
poSSiBle cAuSe
Solution
Unit is not heating or stops
heating.
electrical outlet is not
working or oven is
unplugged.
Check to make sure
outlet is working. Both
the temperature control
and the timer must be
set in order for the oven
to function.
Second toasting is too dark.
Setting on toast is too dark.
If doing repeated
toasting in the oven,
select a shade slightly
lighter than the previous
setting.
Moisture forms on the inside of
the glass door during toasting.
The amount of moisture
differs in different products,
whether bread, bagels or
frozen pastries.
The moisture that
forms on the oven door
is quite common and
will usually disappear
during the toasting
cycle. Since the oven
is closed the moisture
cannot evaporate as it
would in a toaster.
Food is overcooked or
undercooked.
Temperature and cook time
may need to be adjusted.
As your a toaster oven
is much smaller than
a regular oven, it may
heat up faster and cook
faster. Try lowering the
temperature 25 degrees
from the suggested
temperature in a recipe
or on a label.
There is burnt food odor or
smoking when oven is being
used.
There are remnants of food
in crumb tray or on the walls
of the oven.
Refer to the directions
in the CARe ANd
CleANING section of
this Use & Care booklet.
Make sure all parts of
the oven, baking pan
and rack are clean.
Heating elements do not seem
to be on.
The heating elements cycle
on and off during baking.
Check the oven to make
certain the function
desired is being used.
on broil, only the top
element is on.
en
G
li
SH
recipeS
BroileD SAlMon WitH orAnGe GinGer DreSSinG
¼ cup mayonnaise
2 tbsp. chopped green onions
2 tsp. chopped fresh dill
tsp. ground ginger
tbsp. orange marmalade
lb. salmon fillet
tbsp. olive oil
½ tsp. salt
¼ tsp. black pepper
In medium bowl, combine mayonnaise, green onions, dill, ginger and marmalade.
Set aside.
Place salmon in bake pan/drip tray of oven. Brush with olive oil. Season with salt and
pepper. Broil in preheated oven at 400°F, with oven door slightly ajar, for 20 minutes
or until fish tests done.
Serve with dressing and garnish with fresh sprigs of dill, if desired.
delicious served with cooked brown and white rice and steamed asparagus.
Makes about 3 servings.
