Bravetti EP277 manual Broiling Guide

Broiling

For best results, it is recommended that you preheat the oven for 15 minutes on 450°.

Operation

•Set Temperature Control (B) to 450°.

•Turn Function Control (C) to Broil.

•Preheat the oven.

•Place the Broiler Rack (P) on the Drip Pan (O).

•Place the food on the Broiler Rack (P) and slide into the Top Rack Support Guide (V) or Middle Rack Support Guide (V) depending on the thickness of the food that you are cooking.

•Food should be placed as close as possible to the Top Heating Element

(T)without touching it.

•Set temperature control (B) to the appropriate temperature.

•Brush food with sauces or oil, as desired.

•Turn Time Control (D) to “ON”.

•It is advisable to leave the door slightly ajar.

•Turn food over midway through the prescribed cooking time.

•When broiling is complete, turn the Time Control (D) to “OFF”.

Broiling Guide

Cooking results may vary, adjust these times to your individual requirements. Also, check often during broiling to avoid over cooking.

MEAT	OVEN TEMP	COOKING TIME
RIB STEAK	400	25-30 min.
T-BONE STEAK	400	25-30 min.
HAMBURGER	400	25-28 min.
PORK CHOPS	400	40-45 min.
LAMB CHOPS	400	30-40 min.
CHICKEN LEGS	400	30-35 min.
FISH FILETS	350	20-25 min.
SALMON STEAKS	350	20-25 min.

Note: All broiling times are based on meats at refrigerator temperature. Frozen meats may take considerably longer. Therefore, use of a meat thermometer is highly recommended.

Before Using Your Rotisserie Oven / Toaster cont.

•On-Light Indicator (H) - It is illuminated whenever the oven is turned on.

•2 Bake Racks (N)- For toasting, baking and general cooking for casserole dishes and standard pans.

•Drip Pan and Broiler Rack (O & P) - For use in broiling and roasting meat, poultry, fish and various other foods. The broiler rack (P) allows the fat drippings to drip into the drip pan (O) and away from the food. This will help prevent spattering that could result in smoke and flare ups.

•NOTE: Always use the drip pan (O) with the bake rack (N) when roasting and broiling meats, fish and poultry.

•Tray/Rack Handle (J) - Allows you to pick up the bake rack (N), drip pan (O) and broiler rack (P) when they are hot.

•Rotisserie Skewer (Q) - Roasts a variety of meats and poultry that are very tender and juicy inside, and browned to perfection outside.

•Rotisserie Handle (K) - Used for removing the rotisserie skewer from the oven after your roast is done.

•Pizza Stone (M) - Used for cooking pizza or baking cookies.

WARNING: TO AVOID RISK OF INJURY OR BURNS, DO NOT TOUCH HOT SURFACES WHEN OVEN IS IN USE. ALWAYS USE OVEN MITTS.

Caution: Always use extreme care when removing rotisserie, broiler rack, drip pan, bake racks, crumb tray, pizza stone or any hot container from a hot oven. Always use the tray/rack handle, rotisserie handle or an oven mitt when removing these items.

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