Before Using Your Rotisserie Convection Oven
Read all the sections of this booklet and follow all the instructions carefully.
1.
Read all of the instructions included in this manual.
2.
Make sure that the oven is unplugged and the Time Control Knob is in the "OFF"
position.
3.
Wash all the accessories in hot, soapy water or in the dishwasher. Also remove
the rotisserie spit and skewers from the packaging. Wash these in hot, soapy
water being careful of the sharp ends of the skewers.
4.
Thoroughly dry all accessories and re-assemble in oven according to your
needs. Plug oven into the electrical outlet and you are ready to use your new
Rotisserie Convection Oven.
5.
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 also
remove all traces of odor which may be initially present.
3
Please Note:
Initial start-up operation may result in minimal smell and smoke
(about 15 minutes). This is normal and harmless. It is due to
burning of the protective substance applied to the heating
elements in the factory.
Caution:
Always use extreme care when removing rotisserie, baking/drip
pan, wire rack, crumb tray or any hot object from a hot oven.
Always use rotisserie handle or oven mitts when removing
these items.
Warning:
TO AVOID RISK OF INJURY OR BURNS, DO NOT TOUCH
HOT SURFACES WHEN OVEN IS IN USE. ALWAYS USE
OVEN MITTS.
Caution:
Do not leave oven unattended while in operation.
Using Your Rotisserie Convection Oven
Please familiarize yourself with the following oven functions and accessories prior to
first use:
•
Temperature Control
- Choose the desired temperature from 150
°
F to 450
°
F
for baking or rotisserie.
•
Function Control
- This oven is equipped with five positions for a variety of
cooking needs:
Keep Warm
- To keep cooked food warm for up to 30 minutes.
Toast
- Bread, muffins, frozen waffles, etc.
Convection Bake
- Cakes, pies, cookies, poultry, beef, pork, etc.
Rotisserie
- Can cook up to a 5-lb roast or chicken
Broil
- For broiling fish, steak, poultry, pork chops, etc.
•
Time Control
- When you turn the control to the left (counter-clockwise) to the
“Stay On” setting, the oven will stay "ON" until it is manually shut "OFF". To activate
the timer segment of the control, turn to the right (clockwise) to toast or use as a
timer. This function also has a bell that rings (you will hear a "ding") at the end of
the programmed time.
•
Convection Fan
- The convection fan works automatically on “Bake” setting.
•
Power "On" Light
- Is illuminated whenever the oven is turned on.
•
Wire Rack
- For toasting, baking and general cooking for casserole dishes and
standard pans.
•
Baking/Drip Pan
- For use in broiling and roasting meat, poultry, fish and various
other foods.
•
Rotisserie Spit
- Roasts a variety of meats and poultry that are very tender and
juicy inside, and browned to perfection outside.
•
Rotisserie Handle
- Used for removing the rotisserie spit from the oven after your
roast is done.
Before using your convection/rotisserie oven:
1. Wash all accessories in hot soapy water or in the dishwasher.
2. Thoroughly dry all accessories and re-assemble in oven. Plug power cord into
electrical outlet and you are ready to use your oven.
3. After re-assembling your oven, we recommend that you run the oven 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 also remove
all traces of odor initially present.
Please Note:
Initial start-up operation may result in minimal smell and smoke (about
15 minutes). This is normal and harmless. It is due to burning of the protective
substance applied to the heating elements in the factory.
4
Convection Cooking
Convection cooking combines hot air movement, by means of a fan, with the “Bake”
feature of your oven. In many cases, convection cooking provides faster cooking than
regular radiant types of 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 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.
