is on. Tray will catch drips and more airflow will reach food.
When using the baking tray in the bottom rack position, center it so air flows in back, as well as front of oven.
BROILING
The broiling function can be used for beef, chicken, pork, fish and more. It also can be used to
There are two positions for the broiling pan and drip tray to accommodate a variety of thicknesses of foods to be broiled (positions A and B). Also, the oven rack can be turned up or down (position
C)depending on the thickness of the food being broiled. In most cases the oven rack should be in the higher position.
To broil, set temperature and function dials to broil. Preheat oven for five minutes with door closed. After the five minute preheat period, place the broiling pan in the oven. Always leave the door ajar when broiling.
To stop broil operation: turn function dial to off position.
NOTE: Never use glass oven dishes to broil.
Toasting
For even toasting, always have the rack in rack position B, indicated in the rack position diagram above. Always center your item/items in the middle of the rack.
To toast, make sure the oven rack is in position B as indicated in the diagram on page 5. If toasting two items center them in the middle of the rack. Four items should be evenly spaced – two in front, two in back. Six items – three in front, three in back. Door should be closed.
Browning Selection
Set function dial to toast. Turn toast shade dial to desired browning setting. Press start button to begin toasting.
Stop Toasting
When the toasting cycle is finished, the
oven will beep and turn off. If you wish to stop the toasting cycle before it is finished, simply press the stop button. The toaster oven broiler will cancel your toast cycle.
Important Notes on Toasting
The oven rack must be in position B as indicated in the rack position diagram on page 5.
WARNING: Placing the rack in the bottom position or in the top position with the rack upward while toasting may result in a fire. Refer to rack position diagram for proper use.
Rotisserie
When using the rotisserie function, it is helpful to line the baking tray with foil and place it in the bottom back position to catch drips. Start the rotisserie in a cold oven.
When using the rotisserie function, items should not exceed 4 lbs.
To ensure even cooking, firmly tie meat and poultry with butcher’s twine or string before securing to rotisserie skewers.
For crispy skin, leave door ajar for the last 15 minutes of cooking time.
To use the rotisserie function properly, please follow the diagrams below:
Trussing a | 2 | |
Chicken/Using the | ||
| ||
Rotisserie |
| |
1. Use a string that |
| |
is about 4 to 5 |
| |
times the length |
| |
of the chicken. |
| |
2. Place the middle | 3 | |
| ||
of the string |
| |
under the tail. |
| |
Wrap the string |
| |
around the tail. |
|
3. Wrap each of the
strings around 4 the end of each drumstick.
4. Pull to draw the legs together, crossing strings over each other again.
