Fagor America Oven 670040380 User Manual

HALOGEN  
TABLETOP OVEN  
HORNO HALÓGENO  
User’s Manual & Recipe Booklet  
Manual de Instrucciones y Libro de Recetas  
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Halogen Oven Manual_Revn Nov10.indd c3  
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Contents  
Important Safeguards...........................................................................4  
Technical Specifications.......................................................................6  
Oven Components.................................................................................7  
Getting Started ......................................................................................9  
Operating Instructions........................................................................10  
Cooking Tips........................................................................................11  
Suggested Cooking Times .................................................................13  
Cleaning and Maintenance.................................................................14  
Storing..................................................................................................14  
Troubleshooting...................................................................................16  
Recipes.................................................................................................17  
Recipe Index........................................................................................38  
ESPAÑOL..............................................................................................39  
Limited Warranty .................................................................................56  
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Halogen Oven Manual_Revn Nov10.indd Sec2:1  
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Halogen Oven Manual_Revn Nov10.indd Sec2:2  
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Thank you for purchasing the new Fagor Tabletop Halogen Oven.  
This oven can be used to grill, broil, bake, steam or roast – all while saving energy  
and cooking up to 25 - 50% faster than a conventional oven. It is also up to 75%  
more energy efficient. A powerful 1200 W halogen heating element helps to cook  
entire meals in a fraction of the time spent using a conventional oven. The oven  
heats up instantly, reducing pre-heating times while a convection fan circulates  
hot air internally to cook food uniformly and seal in natural juices for full flavor and  
aroma.  
As the bowl is made of glass, you can clearly see what you are cooking from all  
sides and easily obtain the optimum cooking level for your meals. Also, this oven  
lends itself to healthy cooking. When meat, poultry or fish are cooked, fats and  
oils can drip away through the rack. In addition, this appliance is so compact, it  
can be used as an extra warming vessel for entertaining, or, as a primary cooking  
vessel in situations where space is limited such as in recreational vehicles, dorm  
rooms or even the office.  
This user’s manual contains complete information on the use and care of this  
product. Please read this manual carefully before operating the Fagor Tabletop  
Halogen Oven to ensure proper usage and maintenance. Carefully following the  
directions in this booklet will enable you to optimize the performance and lifespan  
of the unit.  
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IMPORTANT SAFEGUARDS  
The product you have purchased is a state of the art appliance. It adheres to  
all of the latest safety and technology standards; however, as with any electric  
appliance, there are some potential risks. Only operate this oven in accordance  
with the instructions provided and only for its intended household use.  
PLEASE READ THE INSTRUCTIONS BELOW BEFORE USING THE  
APPLIANCE FOR THE FIRST TIME.  
• Do not use outdoors or operate where aerosol (spray) products are being used  
or where oxygen is being administered.  
• The Halogen Oven is for domestic use only; it is designed to handle normal  
household quantities. It is not suitable for continuous or commercial operation.  
• Do not operate in the presence of explosive and/or flammable fumes.  
• This appliance is not intended to for use by persons (including children) with  
reduced physical, sensory or mental capabilities, or lack of experience and  
knowledge, unless they are carefully supervised or instructed by a person  
responsible for their safety.  
• Due to the high surface temperature this product reaches when in use, keep  
children and pets away from this product.  
• Always make sure that children cannot reach the product or any loose cables.  
• Use on a secure and stable worktop. Do not place near the edge of the  
worktop.  
• Do not place the product where it can either fall or be submerged into water or  
any other liquid.  
• Use the product for its intended household use only.  
• Always place the glass pot onto the base before plugging the power cord and  
switching on. NEVER operate the oven without first placing it on the supplied  
base.  
• Do not let the cord hang over the edge of the table or worktop, or make contact  
with hot surfaces.  
• Do not place on or near a hot gas or electric cooktop or in a heated oven.  
• Do not move the oven while in use.  
• Surfaces become very hot during operation, and remain hot for some time after  
the unit is switched off. Do not touch the lid or the sides of the oven without  
protective oven gloves.  
• All metal items in the oven, such as the cooking racks, can get very hot during  
cooking. Please be careful when removing these items from the oven. Always  
wear oven gloves or use the tongs supplied.  
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• Never place unprotected hands inside the oven when in use.  
• Never leave the product unattended while in use.  
Please note: The handle on the lid works as a safety mechanism, if the lid is  
not on properly or the lid is off the oven, it will automatically turn off.  
• If baking cakes, for best results use a cake pan (Not included with the oven).  
• Use the handle and wear oven gloves when lifting the lid from the glass oven.  
• The lid should be placed on the lid holder, not directly on the countertop, when  
taken off during operation. Placing the lid with the heating element facing down  
on the countertop might damage your countertop or even cause a fire hazard.  
• Always remove the lid away from you so that escaping steam is channeled  
away from your face.  
Take care when removing the lid to avoid contact with hot liquid condensation  
that may have collected on the inner surface of the lid.  
• Be sure to allow the oven body to cool off before cleaning it with a damp cloth.  
• Be sure to unplug the oven when it is not in use, when cleaning the oven or  
whenever there is a known power failure. Remove the plug from the socket by  
pulling on the actual plug. Do not pull the plug out by the cable.  
• Use extreme caution when removing pans or cooking racks from the Halogen  
Oven.  
• Be careful when disposing of hot liquids, particularly fat or oil.  
• Never immerse the cord, plug, or lid/control panel of the product in water or  
other liquids.  
• Re-tighten screws if base becomes loose.  
• Regularly check the cable and plug for any signs of damage.  
• Do not clean with metal scouring pads: pieces may break off the pads and  
make contact with electrical parts, increasing the risk of electrical shock.  
• Never operate the Halogen Oven if it has a damaged cord or plug. If the Halogen  
Oven has been dropped or damaged, please contact Fagor’s Customer Service  
Department at phone 1 (800) 207-0806.  
• Do not use any other accessories or attachments not recommended by the  
manufacturer. They may result in fire, electrical shock, or personal injury.  
• For safety reasons, a broken or damaged cable may only be replaced with a  
cable supplied by Fagor.  
• Never use the cord to carry the product.  
• Do not disassemble the product or attempt to modify the plug in any way. This  
item is not equipped with any user serviceable parts.  
SAVE THESE INSTRUCTIONS  
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Halogen Oven Manual_Revn Nov10.indd Sec2:5  
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Technical Specifications  
MODEL NUMBER  
RATE  
670040380  
120 V / 1200 ~ 1200 W  
250 F ~ 480 F  
5 ~ 60 minutes  
13” width x 6.25” depth  
12 quarts  
TEMPERATURE RANGE  
TIMER  
BOWL DIMENSIONS  
CAPACITY  
CORD LENGTH  
WEIGHT  
4 FT  
15 lb  
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Oven Components  
Safety ON/OFF and Handle  
Timer  
Temperature Knob  
LED Lights  
Base  
High Rack  
Low Rack  
Lid Holder  
Tongs  
Non-stick Frying Pan  
Extender Ring  
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LID — Safety ON/OFF Handle: For safety reasons, the oven will only work if the  
handle is completely folded down. If it’s not completely folded down, the oven  
will not turn on. Always use this handle to move the lid. To remove the lid, lift it  
by the handle. Place it on the lid holder.  
Timer Knob: You can program the cooking time up to 60 minutes. The  
timer will switch the oven off after the preset time period has passed and an  
alarm will ring momentarily to alert that the cooking time is up.  
Temperature Knob: Easy manual selection of the cooking temperature.  
May be adjusted while the unit is in use.  
LED Lights: luminous indicators of the oven’s activity. When you select  
your cooking and temperature time, the green and red lights will turn on.  
Once the oven reaches the desired temperature the green light will turn off.  
When the cooking time has concluded, the red light will turn off.  
LID HOLDER — Metal holder for placing the lid during and after cooking. Take  
care not to place the hot lid directly on the table or countertop: this may create  
a potential fire hazard or damage the furniture.  
GLASS POT — Made of heat-resistant glass. Dishwasher safe. 12 quart  
capacity.  
BASE — Placed under the glass bowl to keep it off the countertop and stabilize  
it. NEVER operate the oven without the base.  
EXTENDER RING — Allows expansion of the oven’s capacity by 5 quarts.  
Allows for cooking larger food items such as a whole chicken or turkey.  
LOW RACK — Recommended for larger sized foods. May be used by itself or  
in combination with the high rack.  
HIGH RACK — Recommended for smaller sized foods to be placed closer to  
the heat source. Also recommended for achieving crispness or browning food.  
NOTE: It is not strictly necessary to use either of the racks to cook in this oven,  
However, it is recommended since it allows for better circulation of air which  
results in more even cooking.  
TONGS — Designed to easily remove hot racks from the oven.  
FRYING PAN — Non-stick metal pan specially used for air-frying. It should be  
placed on the low rack. Requires little or no oil to cook.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:8  
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Getting Started  
Read the safety instructions found in this manual before operating. Before using  
this appliance for the first time, follow these steps:  
1. Remove all packing materials and literature from inside the oven.  
Make sure the oven is in good condition and there are no missing parts or  
damages to the glass bowl.  
2. Select a flat, heat-resistant, non-flammable surface to operate the halogen  
oven on.  
3. Remove any dust or soil that may have accumulated on the surface of the  
product. Wipe thoroughly with a clean damp cloth. Wash the glass pot in  
warm soapy water or in the dishwasher. Dry thoroughly before use. NEVER  
submerge the lid in water or any other liquid. Only the glass cooking pot and  
racks are dishwasher safe.  
4. Before first use, heat up the empty oven at maximum temperature for five  
minutes. This will eliminate any odors from within the oven. This also will burn  
off any excess lubricants, which were used during the manufacturing process.  
A slight amount of smoke may be produced during the first few uses and is  
not considered a defect.  
NOTE: the handle must be pushed down into a horizontal position to turn the  
oven ON. When the handle is in the vertical position, the oven will turn itself  
OFF. See illustration below:  
Handle up: Power off  
Handle down: Power on  
5. Allow the appliance cool to room temperature.  
6. Wipe the inside of the glass pot a final time. Do not use abrasive cleaners or  
scouring pads.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:9  
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Operating Instructions  
• Place the high and/or low racks in the glass bowl container before placing food  
inside. You may also cook directly in the glass bowl but it is recommended to  
use at least one of the racks to obtain better circulation and distribution of hot  
air within the unit. For best results, keep food approximately 1” to 1.25” from  
the glass wall to allow maximum hot air circulation. Foods may be cooked  
directly on the racks, on foil or in an oven-safe container.  
• Place top lid securely on the glass bowl. Make sure that the food does not  
touch the lid.  
• Plug the power cord firmly into the outlet.  
• Before turning the oven on, push the handle all the way down until it snaps  
securely in place. If it is not completely down the oven will not turn on.  
• Set the timer to the desired time. The red LED light will illuminate.  
• Select the optimum temperature. The green LED light will turn on, as well as  
the oven interior light. Both lights will turn off when the selected temperature is  
reached. If the inner temperature drops below the selected level, both lights will  
turn back on for short periods of time, indicating that the oven is heating up.  
• The timer and the red light will switch off after the preset time period is up and  
an alarm will sound to alert you that the cooking time is over.  
• When the cooking time is over, unplug the device from the outlet. Lift the lid and  
place it in the lid holder. NEVER put the hot oven lid directly on the countertop  
or table as this might cause damage to the furniture or cause a fire hazard.  
• Always use wooden, heat-proof plastic or nylon utensils while cooking. Metal  
utensils may scratch the glass bowl.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:10  
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Cooking tips  
Roasting  
• Place food directly on the low rack. Using an oven safe pan on the rack is also  
optional. Using the high rack allows food to be positioned closer to heat source  
for additional crispness, browning or for foods to be cooked “well done”.  
• Is not necessary to use oil for roasting, but you may do so for foods that tend  
to become dry in an oven.  
• For a glazing effect, set the food 4 inches away from top heating unit. Apply  
the desired glaze and broil at 400 to 480 F until the desired shade of brown is  
reached. Fruit jams, preserves and jellies work well as a glaze for broiled foods.  
• Roasting time may vary depending on the type of meat or other food, type of  
cut, amount of fat, thickness or weight of the item.  
• When half the cooking time is up, flipping the food is recommended for even  
cooking.  
Grilling  
• Place food directly on the low rack, don’t use the frying pan.  
• Brushing the rack with oil will help to avoid sticking.  
You may cover the bottom of the glass bowl with foil to catch fat and oil  
drippings. This will make the oven easier to clean.  
Baking  
• Use any oven-proof baking dish, preferably nonstick, that will fit comfortably  
inside the oven. Place it on the low rack. Take special care in following baking  
recipes, as desserts are especially delicate and easy to overcook. Lower the  
temperature slightly and turn the baking dish around if too much browning  
occurs.  
Broiling  
• Place food directly on the high rack. You may use the frying pan to broil as well;  
it should be placed on the high rack.  
• Brushing the rack with oil will help to avoid foods from sticking to its surface.  
You may cover the bottom of the glass bowl with foil to catch fat and oil  
drippings. This will make the oven easier to clean.  
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Air Frying  
• Use the non stick frying pan placed on the low rack.  
• Little or no oil is used in this process, yet the effect is like pan-frying or deep  
frying. If oil is used, only a thin layer is necessary.  
• Once cooking is finished, promptly remove the lid from the glass cooking bowl,  
otherwise steam may cause the food to become soggy instead of crispy.  
WARNING: NEVER fill the glass bowl with oil. This appliance is not to be used  
as a deep fryer! Also, stop cooking immediately if food begins to burn.  
Steaming  
To steam, place food in an oven safe bowl or pan on the low rack making sure  
that the container does not touch the sides of the oven and cover with foil. Pour  
water or broth into the bottom of the glass cooking bowl using half a cup of  
liquid for every pound of food. Cook at 350°F with correct suggested cooking  
times listed below.  
Suggested Cooking Times  
NOTE REGARDING COOKING TIMES:  
Please note that these cooking times are approximate. Actual cooking times will vary  
depending on several factors such as size of the pieces, thickness of cut, quality & freshness  
of produce, and temperature of oven at start (if the oven has been used immediately before  
starting a new recipe, the cooking time will be slightly shorter than indicated).  
Please make sure you test the food for doneness before removing from oven. Use a food  
thermometer if possible. If food is under cooked when the cooking time is up, turn the  
oven back on for a few additional minutes. Check on the food periodically while the oven is  
functioning; if you see excessive browning of scorching on the surface, flip the food over,  
lower the temperature slightly, or shorten the cooking time.  
MEATS  
TIME  
TEMPERATURE  
Beef  
Rib Roast  
31 minutes per pound (medium)  
50 - 60 minutes  
400 ºF  
350ºF  
400ºF  
375ºF  
Meat Loaf (2 pound)  
Rib Eye or Strip Steak (1 inch thick)  
Flat-iron or flank steak  
12 min per side (medium)  
8-12 minutes (medium - rare)  
Pork  
Loin Roast  
29 minutes per pound  
10 - 16 minutes  
360ºF  
460ºF  
450ºF  
350ºF  
Chops (1/2 inch thick)  
Tenderloin  
10 minutes per side  
12 - 16 minutes  
Bacon (1 pound)  
Lamb  
Leg  
31 minutes per pound (medium)  
21 minutes (medium)  
390ºF  
400ºF  
Chops  
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Hamburgers - 4 Burgers  
Hot Dogs (1 1/2 to 2 ounces)  
Sausage Patties (1 pound)  
16 minutes (rare)  
10 minutes  
400ºF  
400ºF  
390ºF  
16 minutes  
POULTRY  
TIME  
TEMPERATURE  
Chicken  
Whole  
21 minutes per pound  
26 - 31 minutes  
20 minutes  
460ºF  
460ºF  
400ºF  
Breasts  
Tenderloins  
Turkey  
Whole (Un-stuffed)  
Half breast (3 pounds)  
Cornish Hens  
26 - 31 minutes per pound  
45 - 60 minutes  
460ºF  
460ºF  
460ºF  
26 minutes per pound  
SEAFOOD  
TIME  
31 minutes  
TEMPERATURE  
400ºF  
Snapper (Whole)  
Salmon Steak  
Grilled Shrimp  
Lobster Tails  
Breaded Fish Fillet(Frozen)  
Mahi Mahi  
10 minutes  
400ºF  
12 - 14 minutes  
400ºF  
18 minutes  
400ºF  
11 - 13 minutes less than package directs  
5 minutes  
350ºF  
450ºF  
Crab  
10 - 13 minutes  
300ºF  
VEGETABLES  
TIME  
41 minutes  
TEMPERATURE  
400ºF  
Baked Potato (6 to 8 ounces)  
Corn on the Cob (4 ears) Unshucked  
French Fries  
26 minutes  
400ºF  
16 minutes or until crisp  
15 - 20 minutes  
450ºF  
Brussel sprouts  
450ºF  
Green beans  
15 minutes  
450ºF  
Onion  
15 minutes  
450ºF  
Potatoes or Sweet Potatoes  
Asparagus  
15 minutes  
450ºF  
10 minutes (2 more if they are very thick)  
400ºF  
EGGS  
TIME  
5 - 6 minutes  
TEMPERATURE  
350ºF  
Poached  
Soft - Boiled  
Omelette  
4 - 5 minutes  
400ºF  
10 - 12 minutes  
350ºF  
Conventional oven recipes may also be used by slightly adjusting cooking times.  
A 25% time reduction is suggested on average.  
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Cleaning and maintenance  
1. Unplug the oven and allow it to cool completely before performing any  
cleaning or maintenance.  
2. Once glass bowl has cooled completely, clean all parts thoroughly with warm  
soapy water and a damp cloth. The glass bowl and racks are dishwasher  
safe.  
3. To clean the fan cover, remove the screw and take the cover off to be  
washed in warm water with gentle detergent. Allow to dry completely before  
re-assembling.  
NOTE: spraying the bowl and racks with cooking oil prior to cooking may  
facilitate easier cleaning  
Self-cleaning - ‘Wash’ setting  
This oven has a special self-cleaning setting labeled ‘Wash’ on the temperature  
control knob, which may be used to clean the glass bowl:  
1. Remove excess food and drain away fat from the glass bowl.  
2. Add approximately 1/2 inch of warm water into the glass bowl with a squirt of  
dishwashing liquid. Replace the glass lid and turn the temperature control to  
‘Wash’.  
3. Set the time control to 10 - 15 minutes, depending on how soiled the glass  
bowl is. The combination of heat, the swirling motion caused by the fan and  
the dish liquid will clean the glass bowl quickly and efficiently.  
The cooking racks may also be left in the glass bowl when using the wash  
setting to soften any stuck-on residue.  
4. Allow the oven to cool.  
5. You may still need to use a sponge or scrub brush to remove stubborn  
deposits before rinsing and wiping dry.  
CAUTION:  
• Never immerse the lid, cord, or plug in water or any other 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 powder.  
• Do not allow liquids to seep inside of the operating mechanism located  
on the underside of the lid.  
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Storing  
Allow the appliance to cool completely before storing. Store the appliance in a  
cool, dry location and cover to protect from dust. Do not place any heavy items  
on top of this appliance during storage as this may result in possible damage to  
the unit.  
You may want to place the lid upside down on the bowl for a more compact  
storage and to protect the lid from damage.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:15  
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Troubleshooting  
Problem  
Solution  
OVEN WILL NOT TURN ON  
• Make sure that the power cord is plugged in.  
• Check, by connecting another electric device, that the outlet is  
working properly.  
• Check that the thermostat is set to desired temperature. Make sure  
the timer has been set. If you select a temperature but do not set  
the timer, the oven will not turn on.  
• Make sure the handle has been pushed all the way down until it  
clicks into place.  
Problem  
Solution  
OVEN WILL NOT HEAT UP  
• Check the thermostat to see if it is set to high temperature.  
• Make sure the timer has been set. If you select a temperature but  
do not set the timer, the oven will not turn on.  
Problem  
Solution  
ANY PART OR COMPONENT OF THE OVEN IS BROKEN  
• Contact Fagor Customer Service at [email protected] or by  
calling 1 (800) 207-0806  
Problem  
Solution  
I AM NOT SURE WHAT TYPE OF COOKING VESSEL CAN BE USED  
INSIDE OF THE HALOGEN OVEN  
• Any cooking vessel that is safe to use in a regular oven is also safe  
to use in this halogen oven as well. If unsure, check the cookware’s  
manual or contact the cookware manufacturer. Cookware with  
plastic parts should not be used in any oven  
Problem  
Solution  
THE MAIN LIGHT INSIDE THE OVEN TURNED OFF  
• When the oven reaches the desired temperature, the interior light  
will turn off. This is normal operation. The light will only turn on when  
the temperature is lower than the one selected on the temperature  
knob.  
• Turn the knob to the maximum temperature level. If the light  
still does not turn on, contact Fagor customer service at info@  
fagoramerica.com or by calling 1 (800) 207-0806.  
Problem  
Solution  
THE OVEN PRODUCES SMOKE  
• The appearance of a small amount of smoke is normal during the  
first few uses. If after a few uses it is still smoking, unplug the unit  
and clean any excess grease from the underside of the lid and  
operating mechanism. If the problem persists, please discontinue  
use and contact Fagor customer service at [email protected]  
or by calling 1 (800) 207-0806.  
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Recipes  
In the next pages you will find delicious recipes you can prepare in your Fagor  
Halogen Oven, including appetizers, entrées, sides, breads and desserts.  
TIME SAVING TIP: if you are using the frying pan for the recipe, cover it with  
aluminum foil and spray it with cooking spray. Once the cooking is done you can  
simply remove the tray with little or no cleanup needed.  
If you are roasting, you can cover the bottom of the glass bowl with some foil to  
catch the drippings, also making cleanup even faster!  
NOTE REGARDING COOKING TIMES:  
Please note that these cooking times in these recipes might need to be adjusted according  
to several factors such as size of the pieces, thickness of cut, quality & freshness of  
produce, and temperature of oven at start (if the oven has been used immediately before  
starting a new recipe, the cooking time will be 2-3 minutes shorter than indicated).  
Please make sure you test the food for doneness before removing from oven. Use a food  
thermometer if possible. If food is under cooked when the cooking time is up, turn the  
oven back on for a few additional minutes. Check on the food periodically while the oven is  
functioning; if you see excessive browning of scorching on the surface, flip the food over,  
lower the temperature slightly, or shorten the cooking time.  
APPETIZERS  
CRISPY BACON-WRAPPED STUFFED DATES  
These stuffed dates are enjoyed by everyone! They have the sweet, salty, smooth  
and crunchy that satisfies every taste bud!  
Ingredients (Serves: 12)  
8 bacon slices, cut in thirds  
24 smoked almonds (roasted, salted is fine)  
24 dates, pitted  
3 ounces soft goat cheese  
Cut open dates; stuff with ½ - 1 teaspoon goat cheese and one almond. Wrap  
date with bacon piece and lay seam down on frying pan.  
Place on low rack of oven. Set oven for 400ºF and set timer for 15 minutes. Turn  
dates over once at half time.  
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CRANBERRY CRAB MEAT APPETIZERS  
Crispy little phyllo tart shells with a creamy crab filling and topped with sweet  
cranberry.  
Ingredients (Serves: 15)  
¼ cup cranberry sauce, whole berry, canned  
3
¹⁄ cup cream cheese, softened  
½ cup lump crab meat  
Old Bay seasoning, to taste  
2 tablespoons green onion, chopped  
15 phyllo mini shells, frozen  
Place cranberry sauce in a small bowl; beat with whisk until smooth. Combine  
cream cheese, crab meat, green onion and Old Bay in a bowl. Fill each shell  
with about 1 tsp. of the cream cheese mixture; top with ½ tsp. cranberry sauce.  
Arrange on frying pan. Place the pan on the low rack. Set oven for 375ºF and the  
timer for 10 minutes.  
These can be made up ahead of time and taken right out of the freezer and into  
the oven.  
HOT BEEF DIP IN BREAD BOWL  
Beautiful and delicious party food – spicy and warm beefy, cheesy filling served  
in a bread bowl.  
Ingredients  
1 sourdough round bread loaf  
1 pound ground chuck  
½ cup water  
1 1-oz. pkg. taco seasoning mix  
1 8-oz. reduced-fat cream cheese, softened  
1 cup light sour cream  
2 cups reduced-fat cheddar cheese, sharp, shredded  
1 teaspoon Tabasco pepper sauce  
Leaving a 1-inch border, cut top from bread, reserving top for lid. Hollow out loaf  
to make a bowl, leaving a ½-inch thick shell; set aside.  
Crumble beef into an 8” round pan (like a cake pan). On high rack in oven, cook  
beef at 400ºF, stirring occasionally, for 5 minutes, or until beef appears cooked  
with no pink. Drain.  
Add seasoning and ½ cup water to beef and return to high rack for another 5  
minutes.  
In a bowl, add remaining ingredients and pour into bread bowl. On low rack, heat  
for 30 minutes at 300ºF.  
Serve with chips.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:18  
11/17/10 7:45 PM  
SANTA FE VEGGIE QUESADILLAS  
Your family and friends will love these quesadillas for a party or for a meal…quick,  
easy and delicious!  
Ingredients (Serves: 4)  
4 large flour tortillas  
½ cup cheddar cheese, low fat, and/or Monterey jack, shredded  
½ cup whole kernel corn, drained  
½ cup red bell pepper, diced  
½ cup black beans, drained  
2 green onions, chopped  
½ teaspoon cumin  
½ teaspoon garlic salt  
¼ teaspoon black pepper  
Mix all the ingredients, except for tortillas, together. On one half of tortilla, spoon  
generous amount of corn-bean mixture; fold over the other half covering mixture.  
Place on one half of the frying pan. Repeat with another tortilla.  
On high rack of oven, place frying pan and bake for 3 minutes on each side at  
400ºF. Repeat with remaining ingredients.  
SOUTHWEST CHEESECAKE  
As beautiful as a dessert cheesecake, your friends will be delightfully surprised  
when they eat this wonderful savory cheesecake with chips!  
Ingredients (Serves: 25)  
1 cup cornflake crumbs or corn chip crumbs  
1 teaspoon garlic salt  
2 tablespoons butter  
2 8-oz. cream cheese, softened  
1 cup Monterey Jack cheese, shredded  
¼ teaspoon garlic salt  
2 8-oz. sour cream, divided  
2 large eggs  
½ cup salsa  
1 4-oz. green chile, chopped, drained  
1 cup guacamole, fresh or frozen, thawed  
1 medium tomato, seeded and diced  
Tortilla chips or crackers  
Prepare 8” springform pan (not included with oven) with cooking spray and wrap  
outside of pan with foil. In food processor, blend cornflake crumbs, butter and  
garlic salt. Press into prepared springform pan.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:19  
11/17/10 7:45 PM  
Place pan on the low rack in the oven and bake for 5 minutes at 400ºF.  
In a food processor, add the cream cheese, cheese, salt, 8 oz. sour cream, eggs,  
salsa, and chilies and blend well, stopping to scrape sides and blend again. Pour  
into cornflake crust.  
In oven, pour two cups of hot water into the bottom, and place the cheesecake  
on the low rack; return for 30 minutes at 350ºF.  
Remove from oven and let cool. Cover and refrigerate. When ready to serve, run  
knife around cheesecake and release from sides. Spread a layer of sour cream  
over top, followed by a layer of guacamole and then, chopped tomatoes. Place  
on nice serving dish and garnish with corn chips at the base.  
STUFFED PIZZA ROLLS  
These will become a favorite with kids and adults alike! Yummy pastry covering  
seasoned cheese and pepperoni!  
Ingredients (Serves: 8)  
1 8-oz. crescent rolls, refrigerated  
1 6-oz. pepperoni pizza slices  
4 1-oz. Mozzarella cheese sticks, cut in half  
1 teaspoon Italian seasoning  
½ teaspoon garlic salt  
Separate each can of rolls into 8 triangles. Put 2 pepperoni slices and one piece  
of cheese on each triangle. Sprinkle with Italian seasoning. Roll up, starting with  
wide end, folding over ends to seal in cheese. Place pizza rolls on frying pan.  
Place frying pan on low rack and bake at 375ºF for 10 minutes, turning over rolls  
halfway through. Serve with marinara sauce.  
WHITE BUFFALO WINGS  
No one will believe you made these, but they are so easy and really delicious!  
Ingredients (Serves: 8)  
1 pound chicken tenders  
½ pound bacon  
½ pound pepperjack cheese, cubed  
Flatten chicken tenders. Roll up a chunk of Jack cheese. Wrap with bacon; secure  
with toothpick. Place chicken on frying pan and bake for 20 minutes at 375ºF, on  
low rack, turning the last five minutes.  
These are really good with ranch dressing.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:20  
11/17/10 7:45 PM  
ENTRÉES  
BARBEQUE ROAST BEEF  
Tender strips of beef, with a spicy seasoning and your favorite barbeque sauce.  
Ingredients (Serves: 4-6)  
1 – 2 pounds flat-iron, flank, or sirloin steak  
2 tablespoons Worcestershire sauce  
1 tablespoon liquid smoke  
1 teaspoon celery salt  
1 teaspoon garlic salt  
1 teaspoon onion powder  
1 16-oz. barbeque sauce  
Sprinkle meat with seasonings. On high rack of oven, place steak on frying pan  
and roast at 450ºF for 10 minutes; turn over for another 2 minutes. This will be  
medium rare, so if a more rare doneness is desired, cut this time.  
Let rest for 10 minutes. Slice across the grain at a diagonal in thin slices. Cover  
with barbeque sauce and place back in oven for another 5 minutes or until  
thoroughly heated.  
BARBEQUED ROASTED SALMON  
Marinated in a sweet and spicy marinade and roasted to perfection, you won’t  
believe how easy this is!  
Ingredients (Serves: 4)  
¼ cup pineapple juice  
2 tablespoons lemon juice, fresh  
4 6-oz. Salmon fillet  
2 tablespoons brown sugar  
4 teaspoons chili powder  
2 teaspoons lemon zest  
¾ teaspoons cumin, ground  
½ teaspoon salt  
¼ teaspoon cinnamon  
4 – 8 slices pineapple rings  
Combine first three ingredients in a zip-loc bag; seal and marinate in refrigerator  
1 hour, turning occasionally. Remove fish from bag; discard marinade. Combine  
sugar, chili powder, lemon zest, cumin, salt and cinnamon in a bowl. Rub over fish  
on both sides and both sides of pineapple.  
Lay a sheet of aluminum foil in bottom of oven. Spray low rack with cooking  
spray. Place salmon and pineapple directly on low rack and turn on oven to 450ºF  
and grill for 5 minutes. Turn over for another 3 minutes.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:21  
11/17/10 7:45 PM  
BREAKFAST PIZZA  
This pizza will become a favorite for breakfast, snack or dinner and you can feel  
good about its nutritious ingredients.  
Ingredients (Serves: 8)  
1 8-oz. crescent roll, reduced fat, refrigerated  
1 12-oz. turkey sausage, breakfast type  
1 cup hash brown potatoes, shredded, refrigerated  
1 cup cheddar cheese, low fat, shredded  
¼ cup skim milk  
½ teaspoon salt  
¼ teaspoon black pepper  
1 8-oz. egg substitute, liquid  
2 tablespoon Parmesan cheese, grated fresh  
In a 9” cake pan, sprayed with cooking spray, crumble turkey sausage. Place on  
high rack of oven and cook at 450ºF for 5 minutes, stirring occasionally. When  
done, remove and drain.  
Unroll crescent rolls and press together, bringing up on sides. Bake on low rack at  
400ºF for 5 minutes. Cover pastry with sausage, potatoes, cheese. Combine milk,  
salt, pepper and egg substitute, whisking till blended. Carefully pour mixture over  
pizza. Sprinkle with Parmesan.  
Bake on low rack at 375ºF for 30 minutes, cover with foil after 15 minutes to  
prevent too much top browning.  
CLASSIC BEEF FAJITAS  
Delicious strips of tender beef, seasoned perfectly, together with roasted and  
seasoned peppers and onions will have your family requesting this over and over!  
Ingredients (Serves: 8)  
¼ cup McCormick fajita seasoning or any fajita seasoning, divided  
½ teaspoon oregano, divided  
¼ cup vegetable oil, divided  
¼ cup red wine vinegar, divided  
1 ½ pound sirloin, flat-iron or flank steak  
1 medium onion, or more, cut into thin strips  
1 medium green bell pepper, or more, cut into thin strips  
8 flour tortillas, large  
Optional toppings: guacamole, salsa, cheese, sour cream  
Sprinkle meat with oil, vinegar and seasonings on both sides. Place steak on  
frying pan and put on high rack in oven. Roast at 450ºF for 5 minutes on each  
side, or to desired doneness. Remove steak and let rest. Add onions and bell  
pepper, oil, vinegar and seasoning. On high rack, at 450ºF, roast for 5 minutes;  
toss, turn, and roast 5 more minutes.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:22  
11/17/10 7:45 PM  
HONEY BOURBON PORK TENDERLOIN  
So simple, yet delicious enough for a dinner party!  
Ingredients (Serves: 4)  
2 pounds pork tenderloin, trimmed  
¼ cup honey  
¼ cup soy sauce  
2 tablespoons bourbon whiskey  
Blend honey, soy sauce and whiskey in small saucepan. Heat over medium heat  
to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Place pork  
on frying pan and place on high rack in oven. Roast at 450ºF for 10 minutes on  
each side. Let rest 10 minutes and slice into ½ inch slices. Spoon sauce over  
pork.  
HONEY-PECAN CRUSTED CHICKEN  
Better than fried and so much better for you!  
½ teaspoon salt  
¼ teaspoon black pepper  
1 pound chicken tenderloins  
¼ cup honey  
2 tablespoons Dijon mustard  
¾ teaspoon paprika  
¼ teaspoon garlic powder  
1 ¼ cup cornflake crumbs  
½ cup pecan pieces, finely chopped  
Cooking spray  
Sprinkle salt and pepper evenly over chicken. Combine honey, mustard, paprika,  
and garlic powder in a zip-loc bag and add chicken tenders, making sure all are  
covered in sauce. Combine cornflakes and pecans in a shallow dish. Coat each  
tender in crumb mixture and put on frying pan (8 to a frying pan).  
On low rack, at 400ºF, bake chicken 7 minutes, turn and bake 5 minutes more.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:23  
11/17/10 7:45 PM  
GRILLED MAHI MAHI WITH BLACK BEAN SALSA  
Mahi Mahi fillets marinated in a spicy citrus sauce, grilled to perfection and  
topped with a colorful, delicious black bean salsa!  
Ingredients (Serves: 4)  
½ cup soy sauce  
½ cup orange juice  
¼ cup ketchup  
1 tablespoon honey  
Juice and zest of one lime  
1 large garlic clove, finely minced  
1 teaspoon basil, dried  
1 teaspoon oregano, dried  
Black pepper, fresh ground  
4 8-oz. Mahi Mahi steaks or fillets, about 1 inch  
1 tablespoon canola oil, for greasing the grill grates  
Salsa:  
2 cups cherry tomatoes, halved  
2 large scallions, white and light green parts, thinly sliced  
1 14-oz. can black beans, drained and rinsed  
¼ cup cilantro, fresh chopped  
1 large jalapeño, finely chopped  
2 tablespoons lime juice, about 1 lime  
Salt and pepper to taste  
Place the soy sauce, orange juice, ketchup, honey, lime juice and zest, basil,  
oregano, and pepper in a Ziploc bag and mix well. Add the fish fillets and marinate  
in the refrigerator for 30 – 45 minutes.  
Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and lime juice in  
a medium bowl. Add some salt to taste and set aside to let the flavors develop.  
Oil or spray the grill grate. Lay a sheet of foil in the bottom of the oven and place  
the low rack on top of the foil. Lay the fish directly on the rack and grill at 450ºF  
for 3 minutes. Turn over and grill for 1 – 2 more minutes or until desired doneness.  
Serve with the black bean salsa and lime wedges.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:24  
11/17/10 7:45 PM  
ITALIAN MEATLOAF W/FRESH BASIL AND SUN-DRIED TOMATOES  
This is such a favorite meatloaf, tender, juicy, filled with fresh ingredients and  
topped with marinara and cheese.  
Ingredients (Serves: 6)  
1 cup water, boiling  
½ cup sun-dried tomatoes, pack without oil  
½ cup ketchup  
1 cup bread crumbs, seasoned  
¾ cup onion, finely chopped  
¾ cup basil, fresh, chopped  
½ cup provolone cheese, diced or shredded  
2 large egg whites  
2 garlic cloves, minced  
1 pound ground turkey (1 ½ lb.)  
1 cup marinara sauce  
4 slices provolone cheese, cut into strips  
Combine boiling water and tomatoes in a bowl. Let stand 30 minutes or until  
soft. Drain and finely chop. Combine ketchup, breadcrumbs, and the next 6  
ingredients (breadcrumbs through turkey) in a large bowl. Add tomatoes to meat  
mixture and shape into two oval loaves. Place on frying pan. Bake on low rack at  
375ºF for 35 minutes. You may need to cover with foil toward the end of baking to  
prevent tops from browning too much. Remove to serving dish. Top with marinara  
and strips of provolone.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:25  
11/17/10 7:45 PM  
HERBED TURKEY BREAST WITH VEGETABLES  
Ingredients (Serves 6-8)  
1 turkey breast (6 to 7 pounds), bone in, skin on, excess fat trimmed  
3 garlic cloves, minced  
4 tablespoons butter, softened  
3 tablespoons chopped fresh flat-leaf parsley  
1 tablespoon minced fresh sage  
1 tablespoon minced fresh oregano  
1 tablespoon minced fresh rosemary  
1 tablespoon olive oil  
1 large onion, cut into eighths  
4 medium carrots, halved lengthwise and cut into 1 inch pieces  
1 ½ pounds assorted small potatoes, scrubbed, halved or quartered  
2 tablespoons extra-virgin olive oil  
Coarse salt and freshly ground pepper  
Rinse turkey and pat dry with paper towels.  
Mash garlic and ½ teaspoon salt with the side of a large knife until a paste forms.  
Transfer to a small bowl, and add softened butter and herbs. Season with salt  
and pepper.  
Gently separate turkey skin from breast meat, being careful not to tear the skin.  
Spread herb butter mixture evenly under skin, then smooth down to remove  
trapped air. Brush turkey with olive oil, and season with salt and pepper.  
Place all of the vegetables in the bottom of the oven. Drizzle with extra virgin olive  
oil, season with salt and pepper, and toss to combine.  
Place low rack on top of vegetables. Place breast on rack and add extension ring  
to top of oven. Bake for 11 minutes per pound at 400°F.  
Halfway through cooking time, use the tongs to turn the bird so that the other end  
of the breast is uppermost. Continue to bake until the juices run clear when you  
insert a skewer into the base of the breast or the temperature of an instant read  
thermometer registers 165°F when inserted into the thickest part of the breast.  
Cover the turkey with foil and allow to rest for 10 to 15 minutes.  
Remove vegetables and cover with foil to keep warm. If desired, place cooking  
juices in a saucepan and bring to a boil. Add 2 teaspoons of cornstarch that have  
been mixed with 1 tablespoon of water. Stir until thickened. Season with salt and  
pepper if desired and serve with turkey.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:26  
11/17/10 7:45 PM  
SAVORY ROASTED CHICKEN  
Ingredients (serves 4)  
1 whole chicken (about 4 pounds)  
2 tablespoons oil  
2 tablespoons melted butter  
1 ½ tablespoons lemon juice  
2 teaspoons seasoned salt  
1 teaspoon garlic powder  
1 teaspoon onion powder  
½ teaspoon fresh ground black pepper  
¼ teaspoon cayenne pepper (optional)  
2 whole lemons that have been poked all over with a fork  
Rinse the chicken inside and out well under cold water, then pat dry using a paper  
towel.  
In a small bowl, mix the lemon juice with oil and melted butter until blended, then  
rub all over the chicken and under the skin of the chicken breast.  
Rub the inside and outside of the chicken with seasoned salt, garlic powder,  
onion powder, black pepper and cayenne (you can season the chicken under the  
skin also if desired). Place the lemons inside the cavity. Using cotton string, tie  
the legs together tightly.  
Place chicken on low rack in oven, breast side down. Bake for 35 minutes  
at 400°F. Turn chicken over so breast side is up. Top oven with extender ring  
and bake an additional 30 minutes or until the temperature of an instant read  
thermometer registers 165°F when inserted into the thickest part of a thigh.  
Cover with foil and let sit for 15 minutes before slicing.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:27  
11/17/10 7:45 PM  
FROZEN FOODS  
Frozen Drumsticks – Approximately 1.5 lb package (4-5 drumsticks). Bake at  
350°F on the low rack for 15 minutes. Separate and turn over the drumsticks and  
bake for an additional 15 minutes. Cooking results should be juicy, crispy and  
lightly browned.  
Frozen Chicken Thighs – Approximately 2.5 lb package (4-5 thighs). Bake at  
350°F on the low rack for 25 minutes. Separate and turn over the drumsticks and  
bake for an additional 25 minutes. Cooking results should be juicy, crispy and  
lightly browned.  
French Fries - Cook on low rack in frying pan accessory for 16 minutes at 450°F.  
Cooking results should be perfectly crisp and delicious.  
Frozen Hamburgers – Use ½ pound frozen 85% lean hamburgers. Baked at  
400°F on the low rack for 14 minutes. Turn the burgers over and cooked an  
additional 14 minutes. For moist burgers spray before cooking lightly with oil.  
Frozen Pork Chops – Use frozen ½ pound bone-in pork chops. Sprayed the  
chops with spray oil, seasoned with salt, pepper, onion and garlic powder and  
baked at 350°F on the low rack for 15 minutes. Turned the chops over, sprayed  
with spray oil and cooked an additional 15 minutes.  
Frozen Sirloin Steak – Use a frozen 1 inch thick boneless sirloin steak. Sprayed  
the steak with spray oil, seasoned with steak seasoning and baked at 350°F on  
the low rack for 14 minutes per side for rare and 16 minutes per side for medium.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:28  
11/17/10 7:45 PM  
SIDES  
ROASTED VEGETABLES  
A delicious and slightly sweet vegetable medley that goes well with white meat or  
can be even served on it’s own as a light dinner  
Ingredients (Serves: 4)  
½ small butternut squash  
1 red bell pepper  
1 sweet potato, peeled  
1-2 Yukon Gold potatoes, peeled  
½ red onion  
1 tablespoon fresh thyme  
2 tablespoons fresh rosemary  
4 tablespoons olive oil  
2 tablespoons balsamic vinegar  
Salt and freshly ground black pepper to taste  
Cube the squash, sweet potato and Yukon Gold potatoes into 1 inch cubes.  
Coarsely chop the bell pepper (seeded) and the onion. Chop the thyme and the  
rosemary. Use a large bowl to combine oil, vinegar, thyme, rosemary, salt and  
pepper. Add vegetables to the bowl and toss gently. Place the vegetables in a  
shallow baking dish, or directly on the frying pan and place on the low rack. Roast  
for 25 minutes at 400ºF, stirring the vegetables gently every 8-10 minutes.  
BAKED PINEAPPLE  
This deliciously sweet dish can be a side to meats, the breakfast pizza or even a  
dessert. The sugar can also be replaced by Splenda® if desired.  
Ingredients (Serves: 6)  
2 20-oz. pineapple, canned, crushed, in juice, drained  
1 cup sugar or Splenda®  
2 tablespoons cornstarch  
¼ cup water  
2 eggs  
1 tablespoon vanilla  
1 tablespoon butter  
1 teaspoon cinnamon, ground  
Spray a 1 ½ qt. casserole dish with cooking spray. In bowl, whisk together the  
sugar, cornstarch, water, eggs, and vanilla till blended. Add pineapple. Pour into  
dish. Top with divided butter and sprinkle top with cinnamon.  
Bake on low rack at 375ºF for 38 minutes.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:29  
11/17/10 7:45 PM  
CORN FRITTER CASSEROLE  
Creamy cheesy corn dish.  
Ingredients (Serves: 8)  
2 tablespoons butter, softened  
4 Eggbeaters  
1 8-oz. cream cheese, fat free, softened  
½ cup onion, finely chopped  
½ cup red bell pepper, finely chopped  
1 16-oz. whole kernel corn, drained  
1 14-oz. can corn, cream-style  
1 8-oz. cornbread mix, Jiffy  
¼ teaspoon black pepper  
Cooking spray  
Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir  
in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add  
muffin mix and black pepper, stirring until well combined. Pour into casserole dish  
sprayed with cooking spray.  
On low rack, bake at 375ºF for 40 minutes, covering with foil during the last  
minutes to prevent browning top too much.  
ROASTED BRUSSEL SPROUTS  
Even people that don’t think they like brussel sprouts will love these caramelized  
juicy sprouts!  
Ingredients (Serves: 4)  
1 14-oz. bag frozen baby brussel sprouts  
3 tablespoons olive oil  
¾ teaspoons kosher salt  
½ teaspoon black pepper  
½ teaspoon garlic powder  
Put sprouts on frying pan and toss with remaining ingredients.  
Roast on high rack at 450ºF for 15 – 20 minutes, or until done, turning occasionally.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:30  
11/17/10 7:45 PM  
ROASTED GREEN BEANS  
These green beans take on a completely different taste and texture when roasted!  
Ingredients (Serves: 4)  
1 16-oz. baby green beans, frozen  
1 large onion, sliced into thin rings  
3 tablespoons olive oil  
1 teaspoon kosher salt  
½ teaspoon black pepper  
½ teaspoon garlic powder  
2 tablespoons balsamic vinegar  
Add package of frozen green beans to the frying pan and toss with all remaining  
ingredients, except balsamic vinegar.  
Roast on high rack at 450ºF for 15 minutes or until tender, stirring occasionally.  
Sprinkle vinegar over beans.  
TWICE-BAKED POTATOES  
These are the perfect side dish and can be made up ahead of time and baked at  
the last minute.  
Ingredients (Serves: 6)  
3 large baking potatoes  
2 tablespoons butter  
2 tablespoons cream cheese, fat-free  
¼ cup light sour cream  
1 cup cheddar cheese, low fat, shredded, divided  
1 4-oz. pkg. real bacon bits  
½ - 1 cup evaporated skim milk  
Prick potatoes with knife and place on frying pan on low rack. Set oven for 1 hour  
at 400ºF, stopping to turn after 30 minutes.  
Remove potatoes to kitchen towel and wrap to let cool enough to handle. Cut  
in half and scoop out potato into bowl. Add remaining ingredients leaving some  
of the cheese and bacon for garnishing tops. With electric mixer, beat potato  
mixture till smooth. Scoop into potato shells and garnish with cheese and bacon.  
When ready to heat again, place on frying pan and heat on low rack of oven at  
375ºF for 10 minutes or until heated through.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:31  
11/17/10 7:45 PM  
ROASTED ONION SALAD  
Ingredients (Serves: 4)  
2 medium onions, peeled and cut into thin slices  
2 tablespoons olive oil  
4 cups salad greens  
½ cup walnuts, chopped  
2 ounces Feta, crumbled  
Garlic Vinaigrette:  
3 garlic cloves  
2 shallots  
¼ cup parsley, fresh, chopped  
2 tablespoons white wine vinegar  
½ teaspoon crushed red pepper  
½ teaspoon salt  
½ teaspoon black pepper  
½ cup olive oil  
Arrange onion slices on frying pan and sprinkle with olive oil, salt and pepper. Place  
on high rack of oven and roasted at 450ºF for 15 minutes, stirring occasionally.  
Toast walnuts in 400ºF oven for 3 minutes, being careful not to burn.  
Place all vinaigrette ingredients in small food processor and blend until smooth.  
Combine salad greens, Feta, and walnuts. Top with roasted onions and vinaigrette.  
ROASTED SWEET POTATOES WITH A KICK!  
Sweet, caramelized cubes of roasted sweet potatoes with a spicy twist!  
Ingredients (Serves: 2)  
1 large or 2 small sweet potatoes  
2 tablespoons olive oil  
¼ cup brown sugar or brown sugar Splenda®  
1 teaspoon cinnamon  
½ teaspoon salt  
½ teaspoon cayenne  
1 pinch cloves, ground  
Peel and cube sweet potatoes into ½ inch cubes. Toss potatoes on frying pan  
with all the ingredients. Place on high rack in oven and set oven for 450ºF for  
15 minutes, stirring occasionally to avoid over-browning the tops. When tender,  
remove.  
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Halogen Oven Manual_Revn Nov10.indd Sec2:32  
11/17/10 7:45 PM  
MEXICAN CORNBREAD  
This could easily be the entrée with a side of pinto beans and/or a nice salad.  
Layers of cornbread, ground beef and cheese….delicious!  
Ingredients (Serves: 16)  
1 cup corn meal  
2 large eggs  
1 cup milk  
1 teaspoon baking soda  
¾ teaspoon salt  
¼ cup butter, melted  
1 16-oz. corn, cream-style  
½ cup cooked and chopped bacon, or pkg. of real bacon bits  
1 pound ground beef, lean  
1 large onion, chopped  
2 large jalapenos, or more, chopped  
½ pound cheddar cheese, shredded  
Mix cornmeal and bacon together. Set aside.  
In 9-inch cake pan, crumble ground beef, chopped onions and peppers. On high  
rack, 400ºF, cook beef for 5 minutes, stirring occasionally. Drain.  
In 2 8-inch cake pans, lined with foil and sprayed with cooking spray, divide and  
layer cornmeal mixture, beef, cheese; repeat.  
On low rack, bake at 350ºF for 20 minutes, covering with foil the last five minutes  
to prevent browning.  
ROASTED ASPARAGUS  
A classic and easy side dish. Use thicker asparagus stems for this recipe, they  
are juicier and better for roasting.  
Ingredients  
1 lb. fresh green asparagus  
2 tablespoons olive oil  
1 tablespoon balsamic vinegar or lemon juice  
Parmesan cheese for topping  
Break the tough ends off the asparagus spears and peel the bottom third if  
necessary. Pour olive oil and asparagus in a zip lock bag and shake until spears  
are covered in a thin layer of oil.  
Place spears side by side on the low rack. Roast for 10 minutes at 400ºF. If your  
asparagus is very thick, you might need an additional 2-4 minutes.  
Remove form oven onto a serving tray, and sprinkle with balsamic vinegar or  
lemon juice. Top with some parmesan cheese.  
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BREADS  
BASIL PESTO ROLLS  
These are the perfect accompaniment to any Italian food!  
Ingredients (Serves: 10)  
2 cups biscuit mix, dry  
2 tablespoons basil pesto, from jar  
¼ cup Parmesan cheese, grated  
²3 cup milk, nonfat  
¼ cup butter, softened or melted  
1 teaspoon garlic powder  
1 teaspoon parsley, dried  
Mix all ingredients, except for butter, garlic powder and parsley, together and  
scoop out with ice cream scoop onto frying pan. Place on low rack of oven and  
bake at 400ºF for 10 minutes. Mix together remaining ingredients and brush  
onto tops of rolls. Return to oven and bake a few more minutes. If you want the  
bottoms to brown more, you may want to turn them over the last five minutes of  
baking.  
CHEESY GARLIC BISCUITS  
These biscuits are so wonderful, easy and addictive!  
Ingredients (Serves: 10)  
2 cups biscuit mix  
½ cup, or more, cheddar cheese, shredded  
²3 cup skim milk  
¼ cup butter, softened or melted  
1 teaspoon garlic salt  
1 teaspoon parsley, dried  
Mix baking mix, cheese, milk together. Drop by small scoops onto frying pan.  
Place on low rack of oven and bake at 375ºF for 10 minutes. Last 3 minutes,  
brush butter mixture over tops and continue to bake.  
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DESSERTS  
CHERRY BERRY PIE  
Delicious served warm with ice cream or frozen yogurt!  
Ingredients (Serves: 8)  
1 frozen or refrigerated pie crust  
1 12-oz blueberries, unsweetened, frozen, thawed  
1 12-oz dark sweet cherries, frozen, thawed  
½ cup sugar  
²3 cup flour, divided  
3 tablespoons butter  
¹3 cup brown sugar, or Splenda® brown sugar  
¹8 teaspoon salt  
1 teaspoon vanilla  
Bake pie crust in 400ºF oven on low rack for 5 minutes.  
In a large bowl, combine the berries, sugar, ¹3 cup flour and 1 tsp. vanilla. Mix  
well, then spoon berry mixture into the pie crust. Mix together the remaining flour,  
brown sugar, salt and butter. Top berry mixture. Bake on low rack at 375ºF for 28  
minutes. May need to cover edges with strip of foil if crust is browning too much.  
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PIÑA COLADA CHEESECAKE BARS  
These luscious bars are delicious but also a nice, light and healthy dessert that  
you will make over and over.  
Ingredients (Serves: 16)  
Crust:  
1 cup graham cracker crumbs  
2 tablespoons flour  
2 tablespoons brown sugar, or Splenda® brown sugar  
½ teaspoon ground ginger  
2 tablespoons butter, melted  
1 tablespoon canola oil  
1 tablespoon water  
Cooking spray  
Filling:  
1 cup cottage cheese, low fat  
½ cup sugar  
¼ cup fat-free cream cheese  
1 ½ tablespoons lemon zest  
1 tablespoon lemon juice  
1 tablespoon pineapple juice  
1 dash salt  
¾ cup egg substitute, liquid  
1 cup pineapple tidbits, canned, in juice drained, for topping  
¼ cup flaked coconut  
To prepare crust, process every ingredient in food processor. Pour crust into an  
8-inch square baking pan (not included with oven), foil-lined and sprayed with  
cooking spray. Bake crust for 5 minutes on low rack at 400ºF. Remove.  
In food processor, add remaining filling ingredients, except for pineapple and  
coconut, and blend well, scraping sides. Pour filling into pie crust and bake bars  
at 350ºF for 25 minutes. Let cool and top with drained pineapple and coconut.  
When cool, lift foil out of pan and cut into 16 squares. Refrigerate.  
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LEMON CHEESECAKE  
A light cheesecake, the perfect ending to a big meal.  
Ingredients (Serves: 6)  
1 teaspoon butter  
½ cup graham cracker crumbs  
16 ounces low fat cream cheese, room temperature  
½ cup sugar  
2 large eggs  
1 tablespoon lemon juice, fresh  
2 teaspoons lemon zest  
½ teaspoon vanilla  
½ cup lemon curd, for garnish  
Process crumbs and butter till blended. Pour into 7-inch springform pan (not  
included with oven) that has been sprayed with cooking spray and foil-wrapped  
on the outside. Pour two cups hot water into the bottom of the oven. Place  
springform pan on low rack and bake for 5 minutes at 400ºF. Remove.  
In food processor, place remaining ingredients, except for lemon curd. Bake at  
325°F for 35 minutes. Heat jar of lemon curd in microwave for maybe a minute,  
or until softened. Spoon out onto cheesecake and smooth. Refrigerate and when  
cooled, can be removed from pan.  
CARAMEL TURTLE CHEESECAKE  
You are absolutely going to love this dessert and your friends and family are going  
to think you are a culinary genius!  
Ingredients (Serves: 8)  
1 low-fat graham cracker crust  
¼ cup butter  
1 cup coconut  
½ cup chopped pecans  
2 low fat cream cheese, 8 oz. each, room temperature  
2 eggs, room temperature  
½ cup Splenda® brown sugar  
1 teaspoon vanilla  
Caramel ice cream topping, sugar-free  
Optional little chocolate covered caramel candies  
In 8 inch cake pan (not included with oven) put butter, coconut and pecans and  
add to high rack in oven. Bake for 4 minutes on 400ºF, stirring often and watching  
closely not to burn coconut. Remove and cool.  
In food processor, add cream cheese, eggs, brown sugar, vanilla and process till  
smooth, scraping sides. Pour half of mixture into graham cracker shell and top with  
half coconut-pecan mixture and drizzle with caramel topping; top with remaining  
cream cheese mixture. Bake on low rack at 325ºF for 20 minutes. Take out and  
top with remaining coconut-pecan mixture and drizzle with caramel topping. May  
add halved chocolate covered caramel candies for garnish. Refrigerate.  
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Recipe Index  
APPETIZERS  
Crispy Bacon-Wrapped Stuffed Dates.............................................................. 17  
Cranberry Crab Meat Appetizers....................................................................... 18  
Hot Beef Dip in Bread Bowl .............................................................................. 18  
Santa Fe Veggie Quesadillas............................................................................. 19  
Southwest Cheesecake..................................................................................... 19  
Stuffed Pizza Rolls............................................................................................. 20  
White Buffalo Wings .......................................................................................... 20  
ENTRÉES  
Barbeque Roast Beef ........................................................................................ 21  
Barbequed Roasted Salmon ............................................................................. 21  
Breakfast Pizza.................................................................................................. 22  
Classic Beef Fajitas ........................................................................................... 22  
Honey Bourbon Pork Tenderloin ....................................................................... 23  
Honey-Pecan Crusted Chicken ........................................................................ 23  
Grilled Mahi Mahi with Black Bean Salsa ......................................................... 24  
Italian Meatloaf w/Fresh Basil and Sun-Dried Tomatoes.................................. 25  
Herbed Turkey Breast with Vegetables ............................................................. 26  
Savory Roasted Chicken................................................................................... 27  
FROZEN FOODS  
Frozen Drumsticks............................................................................................. 28  
Frozen Chicken Thighs...................................................................................... 28  
Frozen Hamburgers........................................................................................... 28  
Frozen Pork Chops............................................................................................ 28  
Frozen Sirloin Steak........................................................................................... 28  
SIDES  
Roasted Vegetables........................................................................................... 29  
Baked Pineapple................................................................................................ 29  
Corn Fritter Casserole ....................................................................................... 30  
Roasted Brussel Sprouts................................................................................... 30  
Roasted Green Beans ....................................................................................... 31  
Twice-Baked Potatoes....................................................................................... 31  
Roasted Onion Salad......................................................................................... 32  
Roasted Sweet Potatoes with a Kick!............................................................... 32  
Mexican Cornbread........................................................................................... 33  
Roasted Asparagus ........................................................................................... 33  
BREADS  
Basil Pesto Rolls................................................................................................ 34  
Cheesy Garlic Biscuits....................................................................................... 34  
DESSERTS  
Cherry Berry Pie ................................................................................................ 35  
Piña Colada Cheesecake Bars.......................................................................... 36  
Lemon Cheesecake........................................................................................... 37  
Caramel Turtle Cheesecake............................................................................... 37  
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Contenidos  
Consejos de Seguridad ......................................................................42  
Especificaciones Técnicas.................................................................44  
Características y Funciones...............................................................45  
Antes del Primer Uso .........................................................................47  
Instrucciones de Uso .........................................................................48  
Consejos Prácticos Para Cocinar .....................................................49  
Guía de Cocina ....................................................................................50  
Limpieza y Mantenimiento .................................................................52  
Almacenamiento..................................................................................53  
Solución de Problemas.......................................................................54  
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Halogen Oven Manual_Revn Nov10.indd Sec2:40  
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Gracias por comprar el nuevo horno de sobremesa halógeno de Fagor.  
Este horno puede ser usado para cocinar al grill, gratinar, hornear, cocinar al  
vapor, asar o deshidratar – todo mientras ahorra energía y tiempo, ya que es  
entre un 25-50% más rápido que un horno convencional y alrededor de un  
75% más eficiente energéticamente. Su potente calentador halógeno de 1200  
vatios le ayuda a cocinar comidas completas en sólo una fracción del tiempo  
que tardaría en hacerlo en un horno convencional. Además, este horno se  
calienta instantáneamente, reduciendo de esta manera el tiempo necesario para  
precalentarlo, a la vez que el ventilador que incorpora permite que el aire caliente  
circule por todo el aparato, permitiendo que la comida se cocine uniformemente  
reteniendo los jugos que le proporcionan un gusto y aroma exquisitos.  
Gracias a que el contenedor está hecho en cristal, usted puede ver en todo  
momento cómo se están cocinando los alimentos, pudiendo de esta manera  
comprobar cuándo han alcanzado su punto óptimo. Además, este horno le  
ayudará a cocinar comidas mucho más sanas. Cuando esté cocinado pescado,  
carne o ave, las grasas y aceites se desprenderán y gotearán a través de las  
rejillas, quedando recogidas en el fondo del recipiente de cristal. Además este  
horno es muy compacto, pudiendo ser utilizado tanto como un recipiente que  
simplemente mantiene la comida caliente en su mesa, o como un horno principal  
en lugares donde el espacio dedicado a la cocina es reducido (habitaciones de  
estudiantes, vehículos de recreo o incluso la oficina de trabajo).  
Estemanualdeinstruccionescontieneinformaciónsobreelusoyelmantenimiento  
de este producto. Por favor, léalo detenidamente antes de comenzar a usar el  
horno halógeno de Fagor para asegurar que hace un uso correcto del mismo. El  
seguimiento cuidadoso de las instrucciones que se muestran en este manual le  
garantiza un óptimo uso y una larga vida del producto.  
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CONSEJOS DE SEGURIDAD  
El producto que acaba de adquirir sigue todas las últimas directrices de seguridad  
y estándares tecnológicos. De cualquier modo, como con todos los aparatos  
eléctricos, siempre hay riesgos potenciales. Por ello, utilice este horno halógeno  
sólo en el ámbito del hogar, y siempre de acuerdo con las instrucciones que  
aparecen en este manual.  
POR FAVOR LEA ESTAS INSTRUCCIONES ANTES DE USAR ESTE  
ELECTRODOMÉSTICO POR PRIMERA VEZ.  
• No use este electrodoméstico en espacios al aire libre o donde se estén usando  
aerosoles (sprays) u oxígeno embotellado.  
• Este horno halógeno ha sido diseñado para uso doméstico, por lo que no está  
preparado para cocinar de forma continua o en cantidades industriales.  
• No utilice este horno en presencia de explosivos o materiales inflamables.  
• Este electrodoméstico no ha sido diseñado para ser utilizado por personas  
(incluidos niños) con capacidades físicas, sensoriales o mentales reducidas,  
o con falta de experiencia y conocimiento de su uso, a menos que sean  
supervisados o instruidos por una persona que esté a cargo de su seguridad.  
• Debido a las altas temperaturas que alcanza la superficie de este producto,  
debe mantener a los niños y mascotas alejados del mismo mientras el horno  
esté en uso.  
• Asegúrese en todo momento de que el producto y sus cables no están al  
alcance de los niños.  
• Use este electrodoméstico encima de una encimera estable, y nunca lo  
coloque cerca del borde de la misma donde podría caerse.  
• No coloque este producto en un lugar donde pueda caerse o sumergirse en  
agua o cualquier otro líquido.  
• Utilice este electrodoméstico sólo para el uso para el que está destinado.  
• Coloque siempre el contenedor de cristal en la base antes de enchufar y  
encender el horno. NUNCA comience a usar el horno antes de haber colocado  
correctamente el contenedor en la base.  
• No deje que el cable del horno cuelgue de la encimera o toque superficies  
calientes.  
• No coloque este horno cerca de una vitrocerámica, placa de gas u horno  
caliente.  
• No trate de mover el horno mientras está en funcionamiento.  
• La superficie de este producto alcanza altas temperaturas mientras el horno  
está cocinando, y permanece caliente durante algún tiempo después de  
apagar el horno. Por ello, no toque la tapa o las asas a no ser que lleve puestos  
guantes de protección.  
Todos los objetos de metal del horno, tales como las rejillas, alcanzan altas  
temperaturas mientras el horno está en funcionamiento. Por ello, tenga mucho  
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cuidado cuando saque estos objetos del horno. Utilice siempre guantes de  
protección o las pinzas que incorpora el horno cuando quiera manipular estas  
partes.  
• Nunca introduzca sus manos dentro del horno en funcionamiento.  
• Nunca deje el horno desatendido mientras esté en uso.  
• Nota importante: el asa de la tapa es también un mecanismo de seguridad, si  
la tapa no está colocada correctamente el horno se apagará instantáneamente.  
• Si desea hornear tartas le recomendamos que utilice un recipiente para tartas  
(no incluido en el horno).  
• Use el asa y lleve guantes puestos cuando quite la tapa del contenedor de  
cristal.  
• Cuando quiera quitar la tapa del horno, ésta debe ser colocada en el soporte  
destinado para ello y no encima de la encimera de la cocina. Colocar la  
tapa con el calentador mirando hacia la encimera puede causar daños en su  
encimera o incluso provocar un incendio.  
• No aproxime la tapa a usted cuando vaya a retirarla, para evitar de esta manera  
que le alcance el vapor caliente que puede contener la misma.  
• Asegúrese de que el cuerpo del horno se enfríe adecuadamente antes de  
proceder a su limpieza.  
• Asegúrese de desenchufar el horno cuando no esté en funcionamiento, cuando  
lo esté limpiando o cuando tenga algún problema técnico por el que no pueda  
usarlo. No tire del cable para desenchufar el horno, hágalo tirando del enchufe.  
• Sea muy cuidadoso cuando trate de eliminar líquidos, grasas o aceites  
calientes del horno.  
• Nunca sumerja el cable, el enchufe o la tapa del producto en agua u otros  
líquidos.  
• Ajuste los tormillos del horno si la base se encuentra demasiado suelta.  
• Chequee regularmente el cable y el enchufe para comprobar que no tienen  
ningún desperfecto.  
• No limpie el horno con estropajos metálicos: éstos pueden romperse en el  
interior del horno y entrar en contacto con las partes eléctricas del mismo,  
incrementando de esta manera el riesgo de sufrir una descarga eléctrica.  
• Nunca utilice este horno halógeno si ve que existen daños en el cable o el  
enchufe. Si el horno está dañado, por favor póngase en contacto con el  
Departamento de Servicio al Cliente de Fagor llamando al teléfono 1 800 207  
0806.  
• No utilice accesorios no recomendados por el fabricante, ya que éstos pueden  
causar fuego, descargas eléctricas o daños personales.  
• Por razones de seguridad, si el cable del horno está estropeado, éste sólo  
debe ser reemplazado por otro cable de Fagor.  
• Nunca utilice el cable para transportar el producto.  
• No trate de desmontar el producto o modificar el enchufe.  
GUARDE ESTAS INSTRUCCIONES PARA FUTURAS REFERENCIAS  
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Especificaciones Técnicas  
NÚMERO DE MODELO  
VOLTAJE/ POTENCIA  
RANGO DE TEMPERATURA  
TEMPORIZADOR  
670040380  
120 V / 1200 ~ 1200 W  
250 F ~ 480 F  
5 ~ 60 minutos  
13” ancho x 6.25” profundidad  
12 cuartos  
DIMENSIONES CONTENEDOR  
CAPACIDAD  
LONGITUD CABLE  
PESO  
4 pies  
15 libras  
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Características y Funciones  
Asa con mecanismo de  
seguridad de encendido/  
apagado  
Temporizador  
Botón de temperatura  
Luces LED  
Base  
Rejilla superior  
Rejilla inferior  
Soporte para tapa  
Pinzas  
Sartén Antiadherente  
Anilla de extensión  
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TAPA: Asa con mecanismo de encendido/apagado (ON/OFF) de seguridad:  
por razones de seguridad el horno sólo funcionará cuando el asa esté  
completamente plegada. Si éste no es el caso, el horno no se encenderá. Para  
quitar la tapa, levántela del asa. Una vez quitada colóquela en el soporte para  
la tapa.  
Temporizador: Usted puede programar un tiempo de cocinado de hasta 60  
minutos. El temporizador apagará el horno una vez que éste ha cocinado  
por el tiempo preestablecido con el temporizador. En ese momento sonará  
una alarma indicando que el tiempo de cocinado ha terminado.  
Botón de temperatura: Con él puede ajustar fácilmente la temperatura de  
forma manual. Además, le permite ajustar la temperatura mientras el horno  
está en funcionamiento.  
Luces LED: Son indicadores luminosos de la actividad del horno. Cuando  
seleccione el tiempo de cocinado y la temperatura del horno se encenderán  
unas luces verdes y rojas. Una vez que el horno alcance la temperatura  
deseada la luz verde se apagará. Y cuando el tiempo de cocinado haya  
acabado, la luz roja se apagará.  
SOPORTE PARA TAPA: Objeto de metal que le permite apoyar la tapa  
durante y después del cocinado. Tenga cuidado de no colocar la tapa caliente  
directamente sobre su encimera, ya que esto puede provocar peligro de  
incendio o daños en la encimera.  
CONTENEDOR DE CRISTAL: Fabricado con cristal resistente al calor. Puede  
ser lavado en el lavavajillas. Tiene una capacidad de 12 cuartos.  
BASE: Se debe colocar debajo del contenedor de cristal para proteger la  
encimera y proporcionar estabilidad al horno. NUNCA cocine en el horno sin  
colocar antes la base debajo del contenedor de cristal.  
ANILLA DE EXTENSIÓN: Permite incrementar la capacidad del horno en 5  
cuartos más. Gracias a este anillo usted podrá cocinar en este horno alimentos  
grandes tales como un pollo entero o un pavo.  
REJILLA INFERIOR: Recomendada para cocinar alimentos de grandes  
dimensiones. Puede ser usada individualmente o junto con la rejilla superior.  
REJILLA SUPERIOR: Recomendada para cocinar alimentos de pequeño  
tamaño o que necesitan estar cerca de la fuente de calor.  
NOTA: No es extrictamente necesario usar las rejillas inferior y superior para  
cocinar en este horno. De cualquier manera, es aconsejable utilizarlas ya que  
permiten una mejor circulación del aire caliente dentro del horno, lo que se  
traduce en unos mejores resultados.  
PINZAS: Diseñadas para facilitar la extracción de las rejillas del horno.  
SARTÉN: Sartén antiadherente especialmente diseñada para ser usada en este  
horno. Debe ser colocada en la rejilla inferior. Puede cocinar en ella utilizando  
poco o nada de aceite.  
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Antes del Primer Uso  
Por favor lea las instrucciones de seguridad antes de utilizar este horno. Antes de  
utilizar este horno por primera vez, siga los siguientes pasos:  
1. Extraiga todos los materiales de embalaje y folletos del interior del horno.  
Asegúrese de que el horno está en buenas condiciones, no faltan piezas y el  
contenedor de cristal no presenta ningún desperfecto.  
2. Seleccione una superficie resistente al calor y no inflamable para colocar el  
horno.  
3. Retire cualquier suciedad que haya podido acumularse en la superficie del  
horno. Para ello utilice un trapo húmedo. Lave adecuadamente el contenedor  
de cristal con agua con jabón o en el lavavajillas, y séquelo cuidadosamente  
antes de utilizarlo. NUNCA sumerja la tapa en agua o cualquier otro líquido.  
Recuerde que sólo el contenedor de cristal y las rejillas pueden ser lavados  
en el lavavajillas.  
4. Antes de utilizarlo por primera vez, caliente el horno vacío a la máxima  
temperatura durante 5 minutos. Con ello eliminará cualquier olor que pudiera  
haber en el horno, así como el exceso de lubricante que pudiera haber (el  
lubricante es utilizado en la fabricación del horno).  
La utilización del horno por primera vez, así como unas cuantas veces más,  
puede provocar la aparición de un ligero humo. Esto es normal y no significa  
que el horno esté defectuoso.  
NOTA: El asa debe estar completamente plegada en posición horizontal para  
que el horno funcione. Cuando el asa está en posición vertical, el horno se  
apaga inmediatamente. Por favor vea la imagen mostrada a continuación:  
Asa en posición vertical: horno apagado  
Asa en posición horizontal: horno encendido  
5. Después de su uso, permita que el horno alcance la temperatura ambiente  
antes de proceder a su limpieza y alamcenamiento.  
6. Limpie de nuevo el interior del contenedor después del primer uso. No use  
limpiadores abrasivos ni estropajos de aluminio.  
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Instrucciones de Uso  
• Coloque las rejillas inferior y superior en el interior del contenedor de cristal  
antes de introducir la comida. También puede cocinar en el horno sin utilizar  
las rejillas, aunque es recomendable utilizar al menos una para conseguir una  
mejor circulación y distribución del aire caliente en el interior del horno. Para  
obtener unos mejores resultados, mantenga la comida a una distancia de 1” a  
1.25” de la pared de cristal, ya que con ello conseguirá una mejor circulación  
del aire. Los alimentos pueden ser cocinados directamente sobre las rejillas,  
sobre papel de aluminio o sobre un contenedor apto para hornos.  
• Coloque la tapa adecuadamente sobre el contenedor de cristal. Cerciórese de  
que la comida no toca en ningún momento la tapa.  
• Enchufe el horno.  
• Antes de encender el horno, pliegue el asa hacia abajo hasta su tope . Si no  
está colocada correctamente el asa el horno no se encenderá.  
• Ajuste el temporizador con el tiempo de cocinado deseado. Una vez hecho, la  
luz verde LED se encenderá.  
• Seleccione la temperatura que desee. En ese momento se encenderá la  
luz verde LED, así como la luz interior del horno. Ambas luces se apagarán  
una vez que el horno haya alcanzado la temperatura deseada. Si tras ello la  
temperatura desciende por debajo de la marcada anteriormente, ambas luces  
se encenderán de nuevo intermitentemente para indicarle que el horno se está  
calentando.  
• El temporizador y la luz roja se apagarán una vez que haya transcurrido el  
tiempo de cocinado marcado. En ese momento sonará una señal acústica para  
indicarle que el tiempo de cocinado ha finalizado.  
• Una vez acabado el tiempo de cocinado, desenchufe el horno y coloque la  
tapa en el soporte para tapa. NUNCA coloque la tapa caliente directamente  
sobre su encimera, ya que esto puede provocar peligro de incendio o daños en  
la encimera.  
• Utilice siempre utensilios de cocina de madera, nylon o plástico a prueba de  
calor. Los utensilios de metal pueden provocar arañazos en el contenedor de  
cristal.  
48  
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Halogen Oven Manual_Revn Nov10.indd Sec2:48  
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Consejos Prácticos Para Cocinar  
Asar  
• Coloque la comida directamente en la rejilla inferior. También puede utilizar, si  
lo desea, una sartén apta para cocinar en el horno. El uso de la rejilla superior  
le permite que los alimentos sean cocinados más cerca de la fuente de calor,  
proporcionando una comida más crujiente y dorada.  
• No es necesario usar aceite para asar en el horno, aunque sí que es  
recomendable su uso si desea cocinar alimentos que tienden a secarse al ser  
cocinados en un horno.  
• Para obtener un efecto glaseado, coloque los alimentos al menos a 4” de  
distancia de la fuente de calor. Extienda el glaseado sobre los alimentos y  
áselos a 400 - 480° hasta que hayan adquirido el dorado deseado. Las  
mermeladas de frutas, gelatinas y jaleas son glaseados idóneos para utilizar  
cuando desee asar un alimento.  
• El tiempo requerido para asar puede variar dependiendo del tipo de carne o  
alimento que desee cocinar, así como de la cantidad de grasa y grosor que  
tenga el propio alimento.  
• Cuando haya transcurrido la mitad del tiempo de cocinado programado, es  
recomendable que le de la vuelta a la comida para obtener un cocinado más  
uniforme.  
Cocinar al Grill  
• Coloque directamente la comida en la rejilla inferior. No use la sartén.  
• Untar aceite en la rejilla le ayudará a evitar que los alimentos se peguen en la  
misma.  
• Es recomendable que coloque papel de aluminio en el fondo del contenedor  
de cristal para que así se puedan recoger fácilmente las grasas y el aceite que  
puedan desprender los alimentos. De esta manera le resultará más fácil limpiar  
el horno una vez que haya acabado de cocinar.  
Hornear  
• Use una bandeja o recipiente apto para hornos, mejor si es antiadherente, y  
que quepa cómodamente en el horno halógeno. Colóquelo en la rejilla inferior.  
Sea especialmente cuidadoso cuando desee hornear postres, ya que es muy  
fácil pasarse del tiempo de horneado. Baje la temperatura ligeramente y gire la  
bandeja para hornear si ve que los alimentos se están dorando demasiado.  
Gratinar  
• Coloque directamente los alimentos sobre la rejilla superior. También puede  
usar la sartén para el horno, aunque en este caso deberá colocarla en la rejilla  
superior.  
• Untar aceite en la rejilla le ayudará a evitar que los alimentos se peguen en la  
misma.  
• Es recomendable que coloque papel de aluminio en el fondo del contenedor  
de cristal para que así se puedan recoger fácilmente las grasas y el aceite que  
puedan desprender los alimentos. De esta manera le resultará más fácil limpiar  
el horno una vez que haya acabado de cocinar.  
49  
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Halogen Oven Manual_Revn Nov10.indd Sec2:49  
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Freír “al aire”  
• Use la sartén antiadherente colocada en la rejilla inferior.  
• Para freír “al aire” use poco o nada de aceite. De este modo conseguirá unos  
resultados muy similares a los que conseguiría friendo en aceite con la sartén  
en una cocina de gas. Si desea usar aceite, sólo debe utilizar una pequeña  
cantidad.  
• Una vez que haya transcurrido el tiempo de cocinado, retire la tapa del horno,  
ya que de otra manera el vapor causado por el calor puede provocar que los  
alimentos no queden crujientes.  
Cocinar al vapor  
• Para cocinar al vapor, coloque los alimentos en un cuenco o en una cacerola  
resistentes al horno y sitúelos en la rejilla inferior, cerciorándose de que el  
recipiente no toque en ningún momento las paredes de cristal. Cubra este  
cuenco con papel de aluminio. Añada agua o caldo en el interior del contenedor  
de cristal, utilizando medio vaso de líquido por cada libra de comida. Cocine  
los alimentos a 350° durante el tiempo indicado en la receta.  
Guía de Cocina  
AVISO SOBRE LOS TIEMPOS DE COCCIÓN:  
Tenga en cuenta que los tiempos de cocción indicados son sólo orientativos. Los tiempos  
reales variarán en función de factores como el tamaño de la pieza a cocinar, el grosor del  
corte, la calidad y frescura de los alimentos, o la temperatura del horno al comienzo de la  
preparación de un plato (si el horno ha sido utilizado inmediatamente antes, estará caliente  
y se reducirán los tiempos de cocción ligeramente).  
Asegúrese de que los alimentos han quedado bien cocidos antes de retirarlos del horno.  
Use un termómetro para comida si es posible. Si los alimentos no están suficientemente  
cocidos, vuelva a encender el horno por unos minutos más. Observe la comida que está  
preparando con frecuencia durante la cocción. Si ve que la parte superior se está dorando  
demasiado, vuelque la pieza boca abajo, reduzca ligeramente la temperatura del horno, o  
acorte un poco el tiempo de cocción.  
CARNE  
TIEMPO  
TEMPERATURA  
Ternera  
Costillas asadas  
31 minutos por libra (medio hecho)  
50-60 minutos  
400°F  
350°F  
400°F  
375°F  
Pastel de carne  
Costillas finas (1¨ de grosor)  
Filete flank steak  
12 minutos por cada lado (medio hecho)  
8-12 minutos (medio- poco hecho)  
Cerdo  
Lomo asado  
29 minutos por cada libra  
10-16 minutos  
360°F  
460°F  
450°F  
Chuletas (1/2¨ de grosor)  
Lomo  
10 minutos por cada lado  
50  
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Halogen Oven Manual_Revn Nov10.indd Sec2:50  
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Cordero  
Pata  
31 minutos por libra (medio hecho)  
21 minutos (medio hecho)  
16 minutos (poco hecho)  
10 minutos  
390°F  
400°F  
400°F  
400°F  
390°F  
Chuletas  
Hamburguesas- 4 burguers  
Hot Dogs (1/2 a 2 onzas)  
Salchichas (1 libra)  
16 minutos  
ÁVES DE CORRAL  
TIEMPO  
TEMPERATURA  
Pollo  
Entero  
21 minutos por libra  
26-31 minutos  
20 minutos  
460°F  
460°F  
400°F  
Pechugas  
Lomo  
Pavo  
Entero (sin rellenar)  
Media pechuga (3 libras)  
Gallinas de Cornualles  
26-31 minutos por libra  
45-60 minutos  
460°F  
460°F  
460°F  
26 minutos por libra  
MARISCO  
TIEMPO  
TEMPERATURA  
400°F  
Snapper (entero)  
Filete de salmón  
Gambas al grill  
31 minutos  
10 minutos  
400°F  
12-14 minutos  
400°F  
Colas de langosta  
Filete de pescado empanado (congelado)  
Mahi Mahi  
18 minutos  
400°F  
11-13 minutos menos de lo que indique el paquete  
350°F  
5 minutos  
450°F  
Cangrejo  
10-13 minutos  
300°F  
VEGETALES  
TIEMPO  
41 minutos  
TEMPERATURA  
400°F  
Patatas al horno (6-8 onzas)  
Mazorca de maíz (4 espigas)  
Patatas fritas  
26 minutos  
400°F  
16 minutos o hasta que estén crujientes  
15-20 minutos  
450ºF  
Coles de Bruselas  
Judías verdes  
450ºF  
15 minutos  
450ºF  
Cebolla  
15 minutos  
450ºF  
Batatas  
15 minutos  
450ºF  
Espárragos  
10 minutos (añada 2 más si son muy gruesos)  
400°F  
HUEVOS  
TIEMPO  
5-6 minutos  
TEMPERATURA  
350°F  
Escalfados  
Hervidos ligeramente  
Tortilla  
4-5 minutos  
400°F  
10-12 minutos  
350°F  
También puede cocinar en este horno recetas escritas para ser realizadas en un horno  
convencional. En ese caso, es necesario reducir los tiempos de cocinado que se expongan  
en ellas un 25% aproximadamente.  
51  
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Halogen Oven Manual_Revn Nov10.indd Sec2:51  
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Limpieza y Mantenimiento  
1. Desenchufe el horno y deje que se enfríe completamente antes de limpiarlo.  
2. Una vez que el contenedor de cristal se haya enfriado completamente, limpie  
todas las partes cuidadosamente con agua con jabón y un trapo húmedo.  
Tanto el contenedor de cristal como las rejillas pueden ser lavados en el  
lavavajillas.  
3. Para limpiar la cubierta del ventilador, quite el tornillo para poder separarla  
de la tapa. Esta cubierta puede lavarla en agua templada con un detergente  
suave. Deje que se seque completamente antes de volver a colocarla en su  
sitio.  
NOTA: Rociar con aceite en spray el contenedor de cristal y las rejillas antes  
de cocinar le permitirá una limpieza posterior de los mismos más fácil.  
Autolimpieza – Función “Wash”  
Este horno dispone de una función de autolimpieza denominada “Wash”, y  
que se encuentra en el botón de temperatura. Con él usted podrá limpiar el  
contenedor de cristal automáticamente.  
1. Quite los restos de comida y grasa del contenedor de cristal.  
2. Añada ½ pulgada de agua templada con un poco de jabón líquido al  
contenedor de cristal. Cierre la tapa y gire el botón de temperatura hasta la  
marca “Wash”.  
3. Seleccione de 10 a 15 minutos en el temporizador, dependiendo de lo sucio  
que esté el contenedor. La combinación del calor, el remolino que genera el  
ventilador y el jabón líquido permitirán que el contenedor de cristal se limpie  
de manera rápida y eficiente.  
También puede dejar puestas las rejillas cuando utilice el modo de  
autolimpieza. De este modo se limpiarán también de cualquier residuo que  
puedan tener.  
4. Deje que el horno se enfríe.  
5. Tras la autolimpieza es recomendable que utilice un trapo o estropajo suave  
para eliminar posibles restos que hayan quedado en el fondo.  
PRECAUCIÓN:  
• Nunca sumerja la tapa, cable o enchufe en agua o cualquier otro líquido.  
• Si necesita rascar la suciedad del horno, hágalo con un estropajo de  
nylon o poliéster.  
• No utilice para la limpieza del horno estropajos de metal ni materiales  
abrasivos.  
• Nunca utilice disolventes ni polvos limpiadores.  
• Nunca deje que entren líquidos en el mecanismo situado en la parte  
inferior de la tapa.  
52  
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Halogen Oven Manual_Revn Nov10.indd Sec2:52  
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Almacenamiento  
Deje que el horno se enfríe completamente antes de proceder a su  
almacenamiento. Almacene este electrodoméstico en un lugar fresco y seco, y  
protegido del polvo.  
Para un almacenamiento más compacto, coloque la tapa boca abajo encima del  
contenedor de cristal. De esta manera, además, conseguirá proteger mejor la  
tapa de posibles daños.  
53  
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Halogen Oven Manual_Revn Nov10.indd Sec2:53  
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Solución de Problemas  
Problema  
Solución  
EL HORNO NO SE ENCIENDE  
• Asegúrese de que el horno está enchufado.  
• Asegúrese, conenctando otro aparato eléctrico, de que el enchufe  
de corriente funciona correctamente.  
• Compruebe de que ha ajustado correctamente la temperatura del  
horno. Si usted selecciona la temperatura pero no programa el  
temporizador, el horno no se encenderá.  
• Compruebe que el asa de la tapa está completamente doblada  
hacia abajo (debe escuchar un clic cuando esto suceda).  
Problema  
Solución  
EL HORNO NO CALIENTA  
• Asegúrese de que el termostato está puesto a una temperatura  
alta.  
• Compruebe que ha programado el temporizador, ya que si usted  
selecciona una temperatura pero no programa el temporizador, el  
horno no se encenderá.  
Problema  
Solución  
ALGUNA PARTE DEL HORNO ESTÁ ROTA  
• Contacte con el Servicio de Atención al Cliente de Fagor América  
en [email protected] o llamando al 1 (800) 207 0806.  
Problema  
Solución  
NO ESTOY SEGURO DE QUÉ CLASE DE RECIPENTE PUEDE SER  
USADO EN EL INTERIOR DEL HORNO  
• Cualquier recipiente que sea apto para ser usado en un horno  
convencional puede ser usado en este horno halógeno. Si de todas  
formas no está seguro, compruébelo en el manual del recipente  
o póngase en contacto con el fabricante de dicho recipiente.  
Cualquier recipiente que tenga partes de plástico no es apto para  
ser usado en este horno.  
Problema  
Solución  
LA LUZ PRINCIPAL DEL INTERIOR DEL HORNO SE HA APAGADO  
• Cuando el horno alcanza la temperatura deseada la luz del interior  
del horno se apaga. Esta luz sólo se volverá a encender en el caso  
de que la temperatura dentro del horno baje por debajo de la  
marcada en el termostáto.  
• Ponga al máximo el nivel de temperatura. Si aún así la luz interior  
no se enciende, póngase en contacto con el Servicio de Atención  
al Cliente de Fagor en [email protected] o llamando al 1 (800)  
207 0806.  
54  
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Halogen Oven Manual_Revn Nov10.indd Sec2:54  
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Problema  
Solución  
EL HORNO PRODUCE HUMO  
• La aparición de un ligero humo mientras está cocinando con el  
horno es normal cuando se usa las primeras veces. Si después  
de unos cuantos usos sigue apareciendo humo, desenchufe el  
horno y limpie cualquier exceso de grasa que pudiera haber en  
la parte inferior de la tapa y en el mecanismo de funcionamiento.  
Si el problema continua, deje de utilizar el horno y póngase en  
contacto con el Servicio de Atención al Cliente de Fagor en info@  
fagoramerica.com o llamando al 1 (800) 207 0806.  
55  
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Halogen Oven Manual_Revn Nov10.indd Sec2:55  
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Limited Warranty  
This manufacturer’s product warranty extends to the original consumer purchaser  
of the product. Neither the retailer nor any other company involved in the sale or  
promotion of this product is a co-warrantor of this manufacturer warranty.  
WARRANTY DURATION: All materials and workmanship are warranted to  
the original consumer purchaser for a period of one (1) year from the original  
purchase date.  
WARRANTY COVERAGE: This product is warranted against defective materials  
or workmanship. This warranty is void if the product has been damaged by  
accident, in shipment, unreasonable use, misuse, neglect, improper service,  
commercial use, repairs by unauthorized personnel or other causes not arising  
out of defects in materials or workmanship. This warranty is effective only if  
the product is purchased and operated in the USA, and does not extend to  
any units which have been used in violation of written instructions furnished by  
manufacturer or to units which have been altered or modified or to damage to  
products or parts thereof which have had the serial number removed, altered,  
defaced or rendered illegible.  
WARRANTY DISCLAIMERS: This warranty is in lieu of all warranties expressed or  
implied and no representative or person is authorized to assume for manufacturer  
any other liability in connection with the sale of our products. There shall be no  
claims for defects or failure under any theory of tort, contractor commercial law  
including, but not limited to, negligence, gross negligence, strict liability, breach  
of warranty and breach of contract.  
WARRANTY PERFORMANCE: During the above one-year warranty period, a  
product with a defect will be either repaired or replaced with a reconditioned  
comparable model (at manufacturer’s option). The repaired or replacement  
product will be in warranty for the balance of the one year warranty period  
and an additional one-month period. No charge will be made for such repair or  
replacement.  
SERVICE AND REPAIR: If service is required for an appliance, you should first  
call toll free 1-800-207-0806 between the hours of 8:30 am and 5:30 pm Eastern  
Standard Time and ask for CUSTOMER SERVICE. Please refer to “Fagor Halogen  
Oven item # 670040380” when you call.  
NOTE: Manufacturer cannot assume responsibility for loss or damage during  
incoming shipment. For your protection, carefully package the product for  
shipment, and insure it with the carrier. Be sure to enclose the following items  
with your appliance: your full name, return address and daytime phone number;  
a note describing the problem you experienced; a copy of your sales receipt or  
other proof of purchase to determine warranty status. C.O.D. shipments cannot  
be accepted.  
56  
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Halogen Oven Manual_Revn Nov10.indd Sec2:56  
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FAGOR HALOGEN OVEN  
WARRANTY REGISTRATION CARD  
MR./MRS./MS.:________________________________________________________  
TELEPHONE:__________________________________________________________  
ADDRESS: ___________________________________________________________  
DATE OF PURCHASE: ___________________________________________________  
NAME OF STORE WHERE BOUGHT:__________________________________________  
NAME OF PRODUCT:____________________________________________________  
EMAIL:______________________________________________________________  
NOTE: Please complete and mail this warranty registration card immediately to protect your warranty service.  
FAGOR WARRANTY REGISTRATION  
PO BOX 94, LYNDHURST, NJ 07071  
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Halogen Oven Manual_Revn Nov10.indd Sec2:57  
11/17/10 7:45 PM  
The manufacturer reserves the right to modify the  
terms described in this manual.  
El fabricante se reserva el derecho de modificar  
los modelos descritos en el presente libro de  
instrucciones.  
1.800.207.0806  
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Halogen Oven Manual_Revn Nov10.indd c2  
11/17/10 7:45 PM  

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