ROTISSERIE
Cook mouth
OPERATION:
1)Prepare your desired food to be cooked on the rotisserie such as marinating it, brushed with your favorite sauces or flavored with herbs.
-It is recommended that if cooking a whole chicken or Cornish hens, to secure the wings and the drumsticks w/ food ties to keep them from dangling or moving around during the rotisserie cooking cycle.
2)Take the rotisserie spit and secure one fork to spit rod at position towards the blunt end of the spit making sure it’s locked in the groove of the spit rod. This will keep the fork from moving.
-To secure the forks, simply tighten w/ the “fly screw” into the holes provided and tighten against the spit rod. To remove, simply unscrew the “fly screw” in the opposite direction and remove. Be sure to keep these parts clean after each use.
3)Spear your food onto the spit rod from the pointed end and push food towards the first fork. Spike the fork into the food and make sure it’s secure.
4)Take the second fork and slide onto the spit rod.
5)Pierce the fork into the food and tighten with “fly screw”.
6)Take entire assembly and place into the oven. Making sure the blunt “wheel end” of the spit rod is facing the right hand side.
7)Gently insert the pointed end into the drive socket provided on the right hand side of the oven. Then rest the blunt “wheel end” onto the spoke provided on the left hand side of the oven.
8)Insert the Universal Baking Rack right above the bottom heating element and rest the Roasting Pan on top. This will prevent the drippings from burning onto the bottom heating element.
9)Set the thermostat control to 350° - MAX temperature.
10)Set Timer to desired time
11)Set the FUNCTION CONTROL to ROTISSERIE.
12)When cooking cycle is complete, make s ure the oven is set to OFF. It is recommended to unplug the unit, but it is not necessary.
13)Remove the rotisserie assembly by using the Rotisserie Spit & Fork Removal Tongs by sliding it underneath the spit rods. Lift up gently away from the spoke and the insertion hole. Pull out of the oven and place onto cutting board or a clean surface.
14)Loosen the fork closest to the pointed end of the spit by unscrewing the “fly screw”. Slide food off of the spit. TIP: Do not unscrew the fork by the blunt end of the wheel. Keeping it on will help in removing the food easier.
15)Remove food entirely and serve.
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ROTISSERIE COOKING TIME CHART*
FOOD | WEIGHT | TEMPERATURE | TIME |
Chicken | 4 – 5 lbs. | MAX | 1 HR 30 MIN |
Pork Roast | 4 – 5 lbs. | MAX | 1 HR 45 MIN |
Roast Beef** | 3 – 4 lbs. | MAX | 1 HR 30 MIN |
Cornish Hens | 1 ½ lbs. | MAX | 1 HR |
Smoked Ham | 4 – 5 lbs. | MAX | 1 HR 45 MIN |
Veal Roast | 4 – 5 lbs. | MAX | 2 HR 30 MIN |
(Boneless) |
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*All cooking times and temperature provided are approximate and are only for your reference.
**Cooking times for beef are for medium doneness. For rare, subtract approximately
BROILING & BROWNING
Before using your oven’s broiling feature, preheat the oven for 5 minutes on MAX temperature setting for best results. Trim any excess fats from meat and dry off any moisture that may be on the food. Please follow the directions below on how to use your new toaster oven broiler.
OPERATION:
1)Set the Thermostat Control to MAX temperature.
2)Set the FUNCTION CONTROL to BROIL.
3)Let oven preheat for approximately 15 minutes.
4)Place desired food onto the Broiling Rack and place into Roasting Tray.
5)Brush food with desired sauces, oils or marinades if you wish.
6)Slide the Rack into the highest position making sure the tops of the food is at least two inches away from the ceiling heat element of the oven. (You can place rack or tray in the middle position if desired.)
7)Set Timer Switch to desired time. For foods that need over 60 m inutes of cooking time, the Timer may need to be reset after the first 60 minutes.)
8)When cooking cycle is complete, make sure the oven is set to OFF. It is recommended to unplug the unit, but it is not necessary.
9)Remove the rack or tray from the oven.
10)Set onto a heat resistant surface.
11)Remove food from rack or tray and serve.
| FOOD | WEIGHT/THICKNESS | DONENESS | TIME |
Beef |
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- | Porterhouse/Sirloin | 1 Inch Thickness | Medium | 15 – 20 MIN |
- | London Broil | 1 Inch Thickness | Medium | 15 – 20 MIN |
- | Rib Eye | 1 Inch Thickness | Medium | 15 – 20 MIN |
- | Hamburger | 8 Ounces | Medium | 20 – 25 MIN |
Pork |
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- | Chops | ¾ Inch Thickness | Well | 20 – 25 MIN |
- | Ribs | 1 Rack | Well | 25 MIN |
Chicken Breast | 1 Inch Thickness | Well | 30 – 40 MIN | |
Fish |
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- | Fillets** | ½ Inch Thickness | Well | 10 – 15 MIN |
- | Steak | 1 Inch Thickness | Well | 18 – 20 MIN |
*All cooking times and temperature provided are approximate and are only for your reference. **Fish fillets are delicate when cooking. It is recommended to use the Roasting Tray when cooking fish fillets to keep from the fillet from breaking up when handling. Turn fillet once carefully midway through broiling cycle.