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Operating your Pronto Convection and Rotisserie Oven cont’d
If baking recipes other than those provided with
this instruction book, it is recommended that
oven temperatures for the ‘Bake’ function are
reduced by approximately 20-30°C. As the
Pronto Convection Oven is fan assisted, reducing
the temperature will prevent excess browning
on top of foods before they are fully cooked.
The recipes in this instruction book have been
adjusted with this in mind.
Note
Hints for defrosting
• The Baking Function can be used to defrost foods.
• Defrosting in the Pronto Convection Oven will take
approximately one-third of the recommended
defrosting time. Special care should be taken with
perishable protein foods such as meat, poultry and
fish. It is recommended to defrost small, flat
portions of these foods.
• To defrost, follow the steps for the Baking Function
and turn the Temperature Control to 75ºC.
• Do not defrost foods for longer than 1 hour.
• Remove food from packaging before placing into
oven to defrost.
• Do not cover food. Brush lightly with oil to
prevent the food drying out.
• Ensure the food is completely defrosted
before baking.
• After defrosting remove the food from the oven
while preheating.
Hints for keep warm
• The Baking Function can be used to keep foods
warm after baking and grilling
• To keep foods warm, follow the steps for the
Baking Function, select the desired time and turn
the Temperature Control to 125ºC.
• Do not keep foods warm for longer than 1 hour
especially when using perishable foods such as
meat, poultry and fish.
Rotisserie function
• For heating food with the rotisserie accessories.
Ideal for a variety of meats and poultry that are
tender and juicy on the inside and roasted to
perfection on the outside.
It is recommended to limit weight of meats and
poultry to be cooked to 1.5 kg, if larger than
this weight the food will not fit/rotate.
Note
• The top two and bottom two elements will heat
when the Rotisserie Function is selected.
1. Insert the pointed end of the rotisserie rod
through one of the spikes, making sure the
points of the spike face in the same direction as
the pointed end of the rotisserie rod (See Fig 1).
2. Slide the spike towards the square end of the
rotisserie rod and secure in place by turning the
thumbscrew in a clockwise direction.
3. Place food to be cooked on the rotisserie rod by
running the rod directly through the centre of the
food to be cooked. Continue to slide the food
until the spike is securely imbedded in the food.
4. Slide the second spike onto the rotisserie rod
at the other end of the food to be cooked
(See Fig 2).
12
Fig 1