Cooking Tips
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Before using your appliance for the first time, be sure to:
1. Read all the instructions included in this manual.
2. Remove all packaging materials from the appliance.
3. Make sure that the oven is unplugged and the Timer Control (F) is in the
“OFF” position.
4. Wash the accessories (M, N, O, P, T, ) in hot, soapy water or in the dishwasher.
Also remove the rotisserie skewer (Q), and the skewer clamps (R) from the
packaging and wash these in hot, soapy water.
5. Thoroughly dry all accessories and re-assemble inside the oven. Plug the
oven into a wall outlet and you are ready to use your new Convection Oven with
Rotisserie.
6. After re-assembling your oven, we recommend that you run it at the highest
temperature (450°F) on the Toast Function for approximately 15 minutes to
eliminate any packing residue that may remain after shipping. This will remove
all traces of odor or smoking that is initially present.
PLEASE NOTE:
The initial 15 minutes of use may result in minimal smell and smoke. This is normal
and harmless and comes from the protective substance applied to the heating
elements during manufacturing.
Please familiarize yourself with the following oven functions
and accessories prior to first use:
Temperature Control (I): Choose the desired temperature from Keep Warm
to 450°F for baking or rotisserie.
Function Control (G): This oven is equipped with five settings for a variety
of cooking needs.
• KEEP WARM – To keep cooked food warm for up to 30 minutes
• BROILER – Broil fish, steak, poultry, pork chops, etc.
• ROTISSERIE – Can cook up to a 5-lb. roast or chicken
• CONVECTION TOAST – Toast breads, muffins, bagels quickly and easily
• CONVECTION BAKE – Bake cakes, pies, cookies, poultry, beef, pork, etc.
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Getting Started:
Overview of How It Works
Before Using for the First Time
Convection Oven Use
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In standard ovens, there is radiant heating of the interior, and air move-
ment is relatively slow. A convection oven circulates heated air continuously
through the oven to maintain uniform temperature. As a result, convection
ovens heat more quickly and cook faster. The constant, gentle air flow is
what seals in juices, promotes browning and may shorten cooking time with-
out turning and basting. Note that some convection ranges run the fan more
slowly for baking and faster for roasting.
The best way to become a confident convection cooker is to try out your
favorite recipes using the features. Your Convection Oven can Keep Warm,
Broil, Rotisserie, Convection Toast and Convection Bake. The Oven has a
special recessed area to accommodate a 12-inch frozen pizza.
BAKING
• Lower the temperature indicated in your recipes by about 25°F,
but cook for the indicated time.
• For cookies and cakes, use shiny, bright aluminum or steel pans.
They reflect heat and allow for more delicate browning.
• For breads and pies, use dark or dull aluminum or steel pans. They
absorb heat and result in darker browning.
ROASTING
• When roasting meats, cook according to the indicated temperature but
cut cooking time by about 25 percent.
• Use pans with low sides so the circulating hot air can work its magic.
Otherwise food won't brown as well.
• Don't use a lid. It prevents the circulating air from reaching the food.
• When cooking in a full oven, pay attention to how the food browns, as
you might still have to rotate the pans in the convection oven to ensure
even cooking.
