Bravetti TO23H owner manual Rotisserie Cooking, Convection Cooking, Meat, Oven Temp, Time Per Lb

Using Your Convection /Toaster Oven

with Rotisserie

Please familiarize yourself with the following oven functions and accessories prior to first use:

Rotisserie Cooking

We recommend that you do not cook a roast larger than 5 lbs. on the rotisserie skewer. Chicken should be bound in string to prevent the chicken legs or wings from unraveling during roasting and so that rotisserie assembly will rotate smoothly. For best results we recommend that you preheat the oven for 15 minutes on 450°.

•Temperature Control - Choose the desired temperature from Keep Warm to 450° F for baking or rotisserie.

•Function Control - This oven is equipped with five positions for a variety of cooking needs:

Keep Warm - To keep cooked food warm for up to 30 minutes. Broil - For broiling fish, steak, poultry, pork chops, etc. Rotisserie - Can cook up to a 5-lb. roast or chicken

Toast - Bread, muffins, frozen waffles, etc.

Bake - Cakes, pies, cookies, poultry, beef, pork, etc.

• Time Control - When you turn the control to the left, (counter-clockwise),

the oven will stay "ON" until it is manually shut "OFF". To activate the timer

segment of the control, turn to the right (clockwise) to toast or use as a timer.

This function also has a bell that rings (you will hear a "ding") at the end

of the programmed time.

• Convection Fan - The convection fan works automatically on Broil, Bake

Rotisserie and Toast settings.

• Power "On" Light - Is illuminated whenever the oven is turned on.

• Oven Rack - For toasting, baking and general cooking for casserole dishes

and standard pans.

• Drip Pan/Crumb Tray - To use with rotisserie or toast function

• Broiler Pan & Broiler Rack - For use in broiling and roasting meat, poultry,

fish and various other foods. The broiler rack allows the fat drippings to drip

into the drip pan and away from the food. This will help prevent spattering

that could result in smoke and flare ups.

• Tray/Rack Handle - Allows you to pick up the bake rack, drip pan and

broiler rack when they are hot.

• Rotisserie Spit - Roasts a variety of meats and poultry that are very tender

and juicy inside, and browned to perfection outside.

• Rotisserie Handle - Used for removing the rotisserie spit from the oven after

Operation

•Set temperature control to 450°F.

•Turn function control to rotisserie. Insert pointed end of rotisserie skewer through rotisserie spit making sure the points of the rotisserie skewer face

in the same direction as pointed end of rotisserie spit. Slide rotisserie skewer towards square end of the rotisserie spit and secure with thumbscrew. (Fig. 1)

Rotisserie Spit

Thumbscrew

Square End

Pointed End Fig. 1

Rotisserie Skewer

•Secure the food to be cooked on the rotisserie spit by inserting the rotisserie skewer on to the food.

•Place the second rotisserie skewer into the other end of the roast or poultry and secure rotisserie skewer with thumbscrew.

•Check that the food is centered and secured to the rotisserie spit.

•Insert the pointed end of the rotisserie spit into the drive socket located on the right hand side of the oven wall. Make sure the square end of the rotisserie spit rests on the rotisserie spit support located on the left hand side of the oven wall.

•Place the drip pan/crumb tray on top of the lower heating elements to catch the food drippings.

•Turn the time control to the “ON” position

•Use the rotisserie guide ONLY for suggested roasting times. Check the doneness with a reliable meat thermometer. Use an independent timer to remind you to check the meat temperature.

•When complete, turn the time control to the “OFF” position.

•Remove the rotisserie spit by placing the hooks of the rotisserie handle under the grooves on either side of the rotisserie spit . Lift the left side of the rotisserie first by lifting it up and out.Then pull the rotisserie spit out of the drive socket and carefully remove the roast from the oven. Take the meat off of the rotisserie and place on cutting board or serving platter.

your roast is done.

Convection Cooking

Convection cooking combines hot air movement by means of a fan with the regular features (broil, bake and toast). Convection cooking provides faster cooking in many cases than regular radiant types toaster ovens. The fan gently sends air to every area of the food, quickly browning, crisping and sealing in moisture and flavor. It produces more even temperature all around the food by air movement, so that food cooks/bakes/broils evenly versus the normal ovens hot and cold spots. The convection feature allows cooking/baking at lower temperatures, which saves energy and helps keep the kitchen cooler. With the Convection Toaster Oven you will see about a 25 to 30% decrease in cooking temperature and a 20 to 25% decrease in cooking time when compared to a conventional oven.

MEAT	OVEN TEMP	TIME PER LB.
BEEF ROAST	325	30-35 min.
PORK ROAST	325	45-50 min.
HAM	325	45-50 min.
CHICKEN	350	30-40 min.
TURKEY	350	30-40 min.

Note: Always pre-heat the toaster oven at 450° F for 15 minutes before starting to cook. All roasting times are based on meats at refrigerator temperature. Frozen meats may take considerably longer. Therefore, use of a meat thermometer is highly recommended.

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