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Convection Cooking
Convection cooking combines hot air movement by means of a fan with the regular
features (rotisserie, broil, bake and toast). Convection cooking provides faster cooking
in many cases than regular radiant types toaster ovens. 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.
Baking
Operation
1. Place the wire rack in the lowest or
middle rack support guide depending
on the height of the pan or according
to the recipe.
2. Preheat the oven as directed in the
recipe, approximately 15 minutes.
3. Place pan with item(s) to be baked on
the wire rack.
4. Turn the function control to “BAKE”.
5. Turn the time control to position "Stay
On".
6. When baking is complete, turn the
time control to "OFF".
Positioning of Oven Rack
Cookies
Use the bottom and middle support
guides.
Layer cakes
Use the bottom support guide only (bake
cakes one at a time).
Pies
Use the bottom or middle support
guides.
Baking Guide
Follow the package or recipe instructions
for baking times and temperature.
Recommended Pan Sizes
The following recommended pan sizes
should fit your Convection Toaster Oven
with Rotisserie. To be sure pan will fit,
place the pan inside the oven to check
before preparing your recipe.
6 - cup muffin pan
8 x 4 loaf pan
9 x 5 loaf pan
8" round or square baking pan or dish
1-1 1/2 quart casserole dish - most
types
When baking in loaf pans, we
recommend you do not fill them more
than half full.
Convection baking is very consistent and
even. The fan circulates the hot air
around the food making baked goods
rise quickly and evenly. Bake your
favorite cookies, cakes, pies, brownies,
etc. The bake ware that will fit in your
oven are up to 9 inches in length. We
do not recommend the use of oven
roasting bags or glass containers in the
oven.
Never
use plastic, cardboard,
paper or anything similar in the oven.
Baking Cookies
For baking cookies, we suggest
adjusting baking temperature and using
the cookie sheets placed on the wire
rack. Also, using parchment paper on
the cookie sheets might prove helpful
when baking certain types of cookies.
•
Preheat oven for 15 minutes, then
place cookie sheet on the wire rack
to begin baking.
•
Use parchment paper on cookie
sheets so cookies will not stick.
•
Cookie sheet baking times and
temperatures may differ from those
necessary when using other baking
materials.
Rotisserie Cooking
We recommend that you do not cook a
roast larger than 5 lbs. on the rotisserie
skewer. Chicken should be bound in
string to prevent the chicken legs or
wings from unraveling during roasting
and so that the rotisserie assembly will
rotate smoothly. For best results we
recommend that you preheat the oven
for 15 minutes on 450°F.
MEAT
OVEN TEMP
BEEF ROAST
325
PORK ROAST
325
HAM
325
CHICKEN
350
TURKEY
350
30-40 min.
30-40 min.
TIME PER LB.
30-35 min.
45-50 min.
45-50 min.
Note:
Always pre-heat the convection/rotisserie oven at 450°F for 15 minutes
before starting to cook. All roasting times are based on meats at refrigerator
temperature. Frozen meats may take considerably longer. Therefore, use of
a meat thermometer is highly recommended.
Operation
1. Set temperature control to 450°F.
2. Turn function control to “Rotisserie”.
Insert pointed end of rotisserie skewer
through rotisserie spit making sure the
points of the rotisserie skewer face in
the same direction as pointed end of
rotisserie spit. Slide rotisserie skewer
towards square end of the rotisserie
spit and secure with thumbscrew.
(Fig. 1)
3. Secure the food to be cooked onto
the rotisserie spit by inserting the
rotisserie skewer into the food.
4. Place the second rotisserie skewer
into the other end of the roast or
poultry and secure rotisserie
skewer with thumbscrew.
5. Check that the food is centered and
secured to the rotisserie spit.
Fig. 1
Rotisserie Spit
Rotisserie Skewer
Thumbscrew
Pointed End
Square End
6. Insert the pointed end of the
rotisserie spit into the drive socket
located on the right hand side of the
oven wall. Make sure the square
end of the rotisserie spit rests on the
rotisserie spit support located on the
left hand side of the oven wall.
7. Place the drip pan on top of the
lower heating elements to catch the
food drippings.
8. Turn the time control knob to the
“ON” position
9. Use the rotisserie guide below
ONLY
for suggested roasting times.
Check the doneness with a reliable
meat thermometer. Use an
independent timer to remind you to
check the meat temperature.
10. When complete, turn the time
control knob to the “OFF” position.
11. Remove the rotisserie spit by
placing the hooks of the rotisserie
handle under the grooves on either
side of the rotisserie spit. Lift the
left side of the rotisserie first by
lifting it up and out. Then pull the
rotisserie spit out of the drive socket
and carefully remove the roast from
the oven. Take the meat off of the
rotisserie and place on cutting board
or serving platter.
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