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Accessories

BAKE RACKS - May be positioned in the upper or lower Rack Support
Guides for toasting, baking, and general cooking in casserole dishes and
standard pans. Note: When reference is made throughout this manual
to the chrome Bake Racks facing up or down, refer to the following:
COOKIE SHEETS - Each cookie sheet holds approximately 9-12 medium
size cookies.
DRIP PAN & BROIL RACK - For use in broiling and roasting meat, poultry,
fish, and various other foods. The Broil Rack allows fat drippings to drip
into the Drip Pan and away from the food. This will help prevent spatter-
ing that could result in smoking and flare-ups. Please note that the Drip
Pan may also be used as a baking pan.
Note: Always use the Drip Pan with the Broil Rack when roasting and
broiling meats, poultry and fish steaks.
TRAY/RACK HANDLE - The Tray/Rack Handle can be used to remove the
Bake Rack, Broil Pan & Rack, and Cookie Sheets when they are hot.
GRIDDLE - Excellent for cooking breakfast, lunch, snacks, and dinners or
just as a keep-warm area for already cooked foods. The Griddle and
Griddle Lid must be securely in place on top of the appliance while using
the Oven. The Griddle Lid may be removed when using the Griddle.
ROTISSERIE - 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 your roast is done.
BUN WARMER - Warm a variety of bread products (hamburger buns,
breakfast biscuits, English muffins, tortillas, pita bread, sliced bagels,
and mini croissants). For example, warm hamburger buns while broiling
the burgers! The Bun Warmer should be used to warm bread products
only. It will not cook or grill any item. It is not intended for defrosting.
NOTE: Sugar based foods have a tendency to stick to all surfaces and
are very hard to clean. When cooking these types of foods with the Drip
Pan, Broil Rack and Griddle, soak and clean them immediately after each
use.
Rack Facing Up Rack Facing Down
Recipes

Fruit Glazed Rotisserie Ribs

Control Settings:
Temperature: MAX
Function: Rotisserie
1 rack (2-3 lbs.) pork spareribs
1/4 cup peach preserves
1/4 cup apricot preserves
1/4 cup ketchup
1 Tbsp. soy sauce
1 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
Position 1 fork at the opposite end of the spit from where the point is
located and secure into position by tightening the thumbscrew. Thread
the fork through the ribs using an over and under method. Place the sec-
ond fork onto the spit and secure it into the meat. Tighten down the
thumbscrew. Insert the pointed end of the spit into the right side of the
oven and place the left side of the spit into the spit support. Place the
Drip Pan in the Oven in the lowest position to catch the drippings. Turn
the Time Control to the STAY ON position and allow to cook for 1 3/4 to 2
hours. While the ribs are cooking, combine the remaining ingredients in
a small saucepan and heat until the preserves melt. Stir until blended.
Simmer for about 20 minutes. Brush the sauce on the ribs with a pastry
brush during the last 30 minutes of cooking. When the meat is cooked,
remove from the Oven using the Rotisserie Handle.
Makes 4 servings.
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