Instructions Manual

This versatile cooker combines infrared, conduction heat and convection
technology to keep foods moist on the inside yet browned and crispy on
the outside – all without the use of added fats or oils.
Infrared heat cooks food from inside out, sealing in juices. Conduction
heat targets the surface of the food for browning. Convection circulates
the hot air to cook the food evenly and speeds cooking up to 3 times
faster. Pre-programmed settings take the guesswork out of cooking:
hamburger, steak, pork chops, salmon steak, chicken pieces, whole
chicken, pizza and thaw/w
ash dehydrate. You can also manually set the
cooking time and temperature.
FEATURES OF SO-2003:
Combines Infrared, Conduction Heat & Convection technology
Digital display with adjustable time and temperature
8 programmed setting for effortless cooking
Deep heat penetration and instant heating – n o defrosting
necessary.
Cooks and browns food evenly and quickly, retaining its nutrients
Meat sears quickly on the outside, sealing juices on the inside
Quick response to manual temperature changes
Heatproof tempered glass can withstand temperature variance up to
365
°
F
Two cooking racks (low & raised) for cooking multiple foods
No soot or unsavory smoke produced.
Adjustable temperature: 120 - 480
°
F (in 5°F increments)
Timer: up to 1 hour and 59 minutes
3
PART IDENTIFICATION
1. Glass Lid with Digital Control Panel Conduction
1a. Time display
1b. Temperature display
1c. Adjustment buttons: Increase (+) and Decrease (-)
1d. 8 one-touch program buttons
1e: Start/Stop button
2. Safety Handle
–
A
utomatically turns off the unit when handle is
raised.
3. Extender Rin
g
–
Increases capacit
y
to cook lar
g
er foods
4. High Cooking Rack
–
additional rack for extra food
5. Low Cooking Rack –main rack for cooking food
6. Glass Bowl
7. Bowl Base
8. Tong
4