Euro-Pro K4245W owner manual Rotisserie Cooking, Convection Cooking

Using Your Convection /Toaster Oven

with Rotisserie

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

• Temperature Control - Choose the desired temperature from Keep

Rotisserie Cooking

We recommend that you do not cook a roast or chicken larger than 3.5 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°.

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.

Broil - For broiling fish, steak, poultry, pork chops, etc.

Rotisserie - Can cook up to a 6-lb. roast or 3.5-lb 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.

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

• 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 broiler pan on the lowest

rack guide to catch the food

drippings.

• Turn the time control to the “STAY

ON” position.

• Use the rotisserie guide ONLY for

suggested roasting times. Check

the doneness with a reliable meat

• Convection Fan - The convection fan can be used on all the functions. To

start the convection fan, press the convection on/off button to the “On”

position.

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

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

Pointed End

Square End

Fig. 1

Rotisserie Skewer

thermometer. Use an independent

timer to remind you to check the

meat temperature.

• When complete, turn the time

control to the “OFF” position.

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

•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.

• 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 (rotisserie, 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. Convection air is superheated and it circulates around the food so it cooks food significantly faster than conventional ovens.

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	OVEN	TIME
MEAT	TEMP	PER LB.
BEEF ROAST	300-325	25-30 min.
PORK ROAST	325	40-45 min.
HAM	300-325	35-40 min.
CHICKEN	350	25-30 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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