16
17
BROILING TIPS
• Placing food on rack reduces calories, allows the drippings to flow into the
bake/broil pan and helps to eliminate or prevent smoking from the broiler.
• For best results, thaw frozen meat, poultry and fish before broiling.
• If frozen steaks and chops are broiled, allow 1½ to 2 times the broiling time as
required for fresh.
• Trim excess fat from meat and score edges to prevent curling.
• Brush foods to be broiled with oil and season as desired before broiling.
• Fish fillets and steaks are delicate and should be broiled directly on bake/broil pan
placed on the rack.
• There is no need to turn fish fillets during broiling. Carefully turn thick fish steaks
midway through broiling cycle.
• If broiler “pops” during broiling, reduce the temperature in the oven and add some
water to the bake/broil pan.
• Wash bake/broil pan and clean inside of oven after each use with non-abrasive
cleaner and hot soapy water. Too much grease accumulation will cause smoking.
BROILING GUIDE
FOOD
AMOUNT
TEMP/TIME
PROCEDURE
beef sliders
Up to 8
broil 12 minutes to
desired doneness
Preheat broiler. Turn
sliders halfway through
broiling time. If desired,
add cheese and broil
until cheese is melted.
boneless chicken
breasts
Up to 4
broil about 30
minutes
Preheat broiler.
Chicken should
register 180°F when
meat thermometer is
inserted into the breast.
broiled fish, filets
or steaks
2 to 4
broil about 20
minutes for filets
and 25 for steaks
Preheat broiler. Fish
should register
145°F when meat
thermometer is
inserted into the center
of the fish.
ROTISSERIE FUNCTION
Important: When using this function, do not preheat the oven; remove the slide
rack and bake/broil pan.
Caution: When in use, this appliance gets hot. NEvER touch outer surfaces. Always
use oven mitts or pot holders.
Note:
The oven accommodates up to a 5-pound chicken.
1. make sure wing nut is inserted into openings at end of the prong. Do not tighten.
2. Insert pointed end of rod through one of the rotisserie prongs with pointed ends of
prong facing toward the pointed end of the rod. Slide prong close to square end of
rod and tighten the wing nut.
3. Insert rotisserie rod through center of food to be cooked pushing the food into the
sharp ends of the prong until the food is securely imbedded in the food. Tighten the
wing nut.
4. Slide second prong onto pointed end of rod with pointed ends facing the food.
Continue until forks are securely embedded into the food. Tighten the wing nut.
5. Season food as desired.
6. Make sure oven is off and the slide rack and bake pan are removed from the oven.
7. Using the Ez fit rotisserie tool, insert the pointed end of the rotisserie rod into the
opening on the right center wall of the oven.
8. Next, insert the square end of the rod into the
“U” slot on the left side of the oven
(D)
.
9. To begin cooking, press the POWER button,
then turn the FUNCTIoN control knob to
ROTISSERIE. Follow directions on pages 8 and 9
to set temperature and time.
Important: When you open the door, the cooking
function pauses and the blue backlight on the
digital display begins to flash. Close the door to
resume cooking.
10. You can stop the cooking at any time by pressing the START/STOP button.
11. To remove cooked food, use the Ez fit rotisserie tool. Transfer the food to a serving
platter or cutting board. Allow food to cool several minutes before removing the
prongs and rod.
12. Close the door, press the PoWER button to turn off the appliance and unplug.
D
