Always use extreme care when removing bake tray, wire rack or
any hot container from a hot oven. Always use the tray handle, or
an oven mitt when removing hot items from the oven.
HOW TO USE CONVECTION
Convection cooking combines hot air movement by means of a fan with the regular
features (broil, bake and toast).Convection cooking provides faster cooking in many
cases than regular radiant types toaster oven. The fan gently sends air to every area
of the food, quickly browning, crisping and sealing in moisture and flavor. It produces
more even temperature all around the food by air movement, so that food
cooks/bakes/broils evenly versus the normal ovens hot and cold spots. The
convection feature allows cooking/baking at lower temperatures, which saves energy
and helps keep the kitchen cooler. Convection air is superheated and it circulates
around the food so it cooks food significantly faster than conventional ovens.
The convection fan works automatically when the function control knob is turned on
position;
HOW TO USE ROTISSERIE
We recommend you do not cook a roast larger than 1,8-2,2 Kg. on the rotisserie
skewer. Chicken should be bound in a string to prevent the chicken legs or wings
from unraveling during roasting and so that rotisserie assemble will rotate smoothly.
For best results we recommend you preheat the oven for 15 minutes on 250
º
C.
Operation
1. Set the temperature control to desired heat.
2. Insert the meat or poultry that you are going to cook onto the rotisserie
skewer .Making sure that the meat or poultry is secured tightly with the skewer
clamps and thumbscrews. Make sure that the meat or poultry is centered onto
the skewer.
-29-
