4. Deep pan, for roasting or collecting meat juices or fat drippings.
Front
5.Divider, for the upper, lower and twin modes. Use inserted in level 3. There is a
6.Rotisserie spit (Optional), 2 prongs, a removable handle
and a cradle, which fits into the 3rd shelf from the bottom. To use the rotisserie, fit the spit into the hole in the rear wall of the oven’s interior. Place the deep pan on level 1 when using the spit.
7. Rotisserie spit and Shasilik. (Optional)
8.Grease filter.
The grease fi lter installed on the back oven interior wall protects the fan, round heater, and the oven from impurity, particularly spattering fat. When cooking meat, we recommend using the fat fi lter. When baking pastry, always remove the fi lter! If the fi lter is installed when baking pastry or cakes, the results can be quite poor.
To use it:
•Place the deep pan (no trivet) at level 1 to collect the cooking juices or on the bottom of the oven if the piece of meat to be roasted is too big.
•Slide one of the forks onto the spit; put the piece of meat to be roasted onto the spit;
•Parboiled potatoes and vegetables can be placed around the edge of the deep pan to roast at the same time.
•Place the cradle on the middle shelf and position with the “v” shape at the front.
•To help insert the spit, the handle can be screwed onto the blunt end.
•Rest the spit onto the cradle with the pointed end towards the back and gently push until the tip of the spit entres the turning mechanism at the back of the oven. The blunt end of the spit must rest on the “v” shape. (The spit has two lugs which should be nearest to the oven door so to stop the spit going forward, the lugs also act as a grip for the handle.)
•Before cooking unscrew the handle. After cooking screw the handle back on to help remove the spit from the cradle.
WARNING: All accessory parts and unsuitable accessories for self cleaning should be removed for pyrolytic cleaning.
