Cuizimate RBSOV12L, Instruction Manual, Page: 13 / 16

hot air freely circulate use low
rack. The propelled hot air
cooks meat evenly and seals
in juice. Turning and basting
is not necessary.
- A meat thermometer is
suggested, but it absence, go
by the time-temperature table
given here, or follow the chart
given for conventional or
regular ovens and subtract
10
ํ
C
ROAST WHOLE CHICKEN
- Rinse chicken thoroughly
and add desired seasoning.
Spices such as garlic, black
pepper, and salt are
suggested. Before roasting
allow seasoning to penetrate
a few hours. Base of pot
should be lined with aluminum
foil to catch drippings. Roast
for approximately 10 minutes
per 1 lb. at 200
ํ
C. Increase
temperature to 245
ํ
C for
additional 5-10 minutes for
crispier skin.
GRILLING AND BROILING
-To broil or grill with
Convection Roaster,
temperature should be set
between 230 -260
ํ
C. Food
should be placed on the rack
without covering. To bring the
food closer to the source of
heated air, the high rack
should be used. Add hickory
liquid smoke or mesquite to
get a smoky flavor. Any
seasonings should be applied
to the surface of the meat.
- If the fish or meat is lean,
spray the rack or grill with
non-stick vegetable oil or
brush with cooking oil prior to
arranging the fish/meat on the
grill, this will minimize food
sticking to the grill.
- For browner or more seared
surfaces, broil on both sides
as with thick stocks or steaks.
For thinner pieces, no turning
is needed.
12
ROASTING
- Line the glass pot bottom
with aluminum foil with an inch
of rim to catch dripping. To let