-
ON-Light Indicator (H):
It is illuminated whenever the oven is turned on.
-
Wire Rack (N):
For toasting, baking and general cooking for casserole dishes
and standard pans.
-
Bake/Roasting Pan (M):
For use in broiling and roasting.
-
Tray/Rack Handle (O):
Allows you to pick up the wire rack (N), bake tray (M)
when they are hot and remove from the oven.
-
Rotisserie Skewer (Q):
Roasts a variety of meats and poultry that are very
tender and juicy inside, and browned to perfection outside. (Used with Rotisserie
Clamps & Thumbscrews (R & S) to secure food to the Skewer.)
-
Rotisserie Handle (W):
Used for removing the rotisserie skewer from the oven
after your food is done.
5
We recommend that you do not cook a roast/chicken larger than 4-5lbs. on the
skewer (Q). Chicken should be bound in food ties/string to prevent chicken legs or
wings from unraveling during cooking; and to keep the rotisserie assembly rotating
smoothly. For best results, we recommend that you preheat the oven for 15-minutes
on 450°F.
OPERATION:
-
Set the temperature control ( I ) to 450°F.
-
Turn the function control (G) to Rotisserie. Insert the pointed end of the skewer
clamp (R) through the rotisserie skewer (Q), making sure the points of the
skewer clamp (R) faces in the same direction as the pointed end of the rotisserie
skewer. Slide the skewer clamp (R) towards the square end of the skewer (Q)
and secure with a thumbscrew (S).
-
Place food to be cooked onto the rotisserie skewer (Q) by inserted the skewer
directly through the center of the food. Push food all the way to the end until the
skewer clamp (R) pierces the food to secure.
-
Thread the second skewer clamp (R) through the skewer and pierce the food to
secure and tighten with second thumbscrew (S).
-
Check that the food is centered on the rotisserie skewer.
-
Insert the pointed end of the rotisserie skewer (Q) into the drive socket located
on the right-hand side of the inside of the oven wall. Make sure the square end
of the rotisserie skewer (Q) rests on the skewer support located on the left-hand
side of the oven wall.
-
Slide the Crumb Tray (P) into the lowest position slot right above the bottom
heating element rods to catch food drippings.
-
Turn the Timer Control (F) to the
“STAY ON” position.
-
Use the Rotisserie Guide below for suggested roasting times. Check the
doneness with a reliable meat thermometer. Use an independent timer to remind
you to check the meat temperature periodically.
-
When complete, turn the Timer Control (F) to the “OFF” position.
-
Remove the skewer by placing the hooks of the Rotisserie Removal Handle (W)
under the grooves on either side of the skewer (Q). Lift the left side of the
rotisserie skewer first by lifting it up and out. Then pull the rotisserie skewer out
of the drive socket and carefully remove the roast from the oven. Take the meat
off of the rotisserie skewer (Q) and place on cutting board or platter.
ROTISSERIE GUIDE
Cooking results may vary, adjust these times to your individual requirements.
MEAT
OVEN TEMP
TIME PER LB.
Beef Roast
325
– 450°
30
– 35 min.
Pork Roast
325
– 450°
45
– 50 min.
Ham
325
– 450°
45
– 50 min.
Chicken
350
– 450°
25
– 30 min.
Turkey
350
– 450°
25
– 30 min.
NOTE:
All rotisserie times are based on meats at refrigerator temperature. Frozen
meats may take considerably longer and difficult to secure onto skewer. Using a
meat thermometer is highly recommended.
6
USING YOUR TOASTER OVEN WITH
ROTISSERIE & GRIDDLE continued…
WARNING:
TO AVOID RISK OF INJURY
OR BURNS, DO NOT TOUCH HOT SURFACES WHEN
THE OEVEN IS IN USE. ALWAYS USE OVEN MITTS.
CAUTION:
ALWAYS USE EXTREME CARE WHEN REMOVING
ROTISSERIE, BAKE TRAY, WIRE RACK, CRUMB TRAY
OR ANY HOT CONTAINER FROM THE HOT OVEN.
ALWAYS USE THE TRAY/RACK HANDLE, ROTISSERIE
REMOVAL HANDLE OR AN OVEN MITT WHEN
REMOVING THESE ITEMS.
ROTISSERIE COOKING
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