Euro-Pro TO285 N owner manual Rotisserie Cooking, Broiling, Roasting In Your Oven

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 the rotisserie assembly will rotate smoothly. For best results we recommend that you preheat the oven for 15 minutes on 450°F.

Broiling

The top heating elements cycle on and off to maintain maximum temperature in the oven. For best results, the oven should be preheated for 15 minutes at

Roasting In Your Oven

Roast your favorite cut of meat to perfection. The oven can cook up to an 6- lb. chicken or turkey and up to a 6-lb. roast. A suggested roasting guide has

Operation

•Set temperature control to 450°F.

•Turn function control to “Rotisserie”. Insert pointed end of rotisserie skewer through rotisserie rod making sure the points of the rotisserie skewer face in the same direction as pointed end of rotisserie rod. Slide rotisserie skewer towards square end of the rotisserie rod and secure with thumbscrew. (Fig. 1)

Rotisserie rod

Thumbscrew

Square End

Pointed End Fig. 1

Rotisserie Skewer

•Secure the food to be cooked onto the rotisserie rod by inserting the rotisserie skewer into 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 rod.

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

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

•Turn the time control to the “ON” position

•Use the rotisserie guide below 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 rod by placing the hooks of the rotisserie handle under the grooves on either side of the rotisserie rod . Lift the left side of the rotisserie first by lifting it up and out. Then pull the rotisserie rod 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.

450°F before adding the food to be broiled. In the convection oven, it is not necessary to turn the food because the fan circulates the hot air around the food. The food must be placed on the broil rack with the broil pan in position to catch the drippings and allow the circulation of air.

Operation

•	Set temperature control to 450°F.
• Turn function control to Broil.
• Turn on the convection control switch.
•	Preheat the oven for 15 minutes.
• Place the Broil Rack on the Broil Tray.
•	Place the food on the Broil Rack.
•	Place the wire rack on the highest
	position possible depending on the
	thickness of the cut of meat that you
	wish to broil.
•	Food should be placed as close as
	possible to the Top Heating Element
	without touching it.
• Set temperature control to the
	appropriate temperature.
• Brush food with sauces or oil, as
	desired.
•	Turn time control to the "Stay On"
	position.
• It is advisable to leave the door slightly
	ajar.
• When broiling is complete, turn the

been provided to assist you with roasting times. However, we suggest that you periodically check the cooking progress with a meat thermometer. For best results we recommend that you preheat the oven for 15 minutes on 450°F. We do NOT recommend the use of oven roasting bags or glass containers in the oven. Never use plastic, cardboard, paper or anything similar in the oven.

Operation

•Place food to be cooked in the broil pan.

•Place the broil pan at the lowest position.

•Set the temperature control to the desired temperature.

•Turn the function control to bake.

•Turn the time control to the "STAY ON" position.

•To check or remove roast, use the tray handle provided to help you slide the broil pan in and out.

•When cooking is complete, turn the time control to the "OFF" position.

Roasting Guide

Cooking results may vary, adjust these times to your individual requirements.

	OVEN	TIME
MEAT	TEMP	PER LB.
BEEF ROAST	300-325	25-30 min.

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 convection/rotisserie 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.

time control to "OFF".

Broiling Guide

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

	OVEN	COOKING
MEAT	TEMP	TIME
RIB STEAK	400	20-25 min.
T-BONE STEAK	400	20-25 min.
HAMBURGER	400	15-20 min.
PORK CHOPS	400	20-25 min.
LAMB CHOPS	400	20-25 min.
CHICKEN LEGS	400	30-35 min.
FISH FILETS	350	20-25 min.
SALMON STEAKS	350	20-25 min.

PORK ROAST	325	40-45 min.
HAM	300-325	35-40 min.
CHICKEN	350	25-30 min.
TURKEY	350	25-30 min.

Note: Always pre-heat the Convection/Rotisserie 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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