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Oven Rack |
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Spit, Forks & |
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Thumbscrew |
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Handle |
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| Function |
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| Control | |
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Broil Grid |
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Drip Pan |
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| Light | ||
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| Timer Control | |||
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Pizza Disc |
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| Crumb Tray | |
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Oven Rack: Your oven includes a chrome plated oven rack. This may be placed in to the oven in any orientation. Turning the rack upside down will allow for more space in relation to the heating elements allowing taller foods to fit in to the oven.
Drip Pan and Broil Grid: The broil grid allows fat to drip in to the drip pan, channeling grease away from food, helping to prevent spattering. The broil grid is always used with the drip pan. Never use the broil grid by itself as grease may drip onto a heating element creating a fire hazard. The drip pan may be used by itself for baking or reheating items.
Rotisserie, handle and forks: The rotisserie consists of a rotating rotisserie rod, rotisserie forks, handle and thumbscrews to adjust the forks. Insert the oven rack in the bottom position and place the drip pan on top of the oven rack to catch fat drippings. Always tighten the thumbscrews on the forks to prevent food from dislodging during cooking. Use the rotisserie handle provided to easily slip the rod and food into the drive mechanism. The pointed end of the square drive rod must be inserted into the rotating rotisserie drive inside the oven.
Pizza Disc: This oven is equipped with a 12” pizza disc to allow for even baking of pizzas. Do not bake any pizza larger than 12” in this oven.
Crumb Tray: Allows for easy disposal of crumbs.
CONVECTION COOKING
Convection cooking combines hot air movement by means of a fan and provides faster cooking in many cases than regular radiant type countertop ovens. The fan sends air to every area of the food, quickly sealing in moisture and flavor producing more of an even temperature all around the food. If you hear a motor running (humming) it’s the convection feature hard at work.
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