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Read all the sections of this booklet and follow all the instructions carefully.
Before Using Your Convection & Rotisserie Oven With
Electronic Control
1. Read all of the instructions included in this manual.
2. Make sure that the oven is unplugged.
3. Wash all the accessories in hot, soapy water or in the dishwasher. Also
remove the rotisserie spit and skewers from the packaging. Wash these
in hot, soapy water being careful of the sharp ends of the skewers.
4. Thoroughly dry all accessories and re-assemble in oven according to
your needs.
5. Plug oven into the electrical outlet. The power “on” light will illuminate
and the oven will beep once to advise you that it is plugged in.
6. After re-assembling your oven, we recommend that you run it at the
highest temperature (450° F.) on the Toast Function for approximately
15 minutes to eliminate any coating residue that may remain after
shipping.
7. To set the oven function, press the “Function” key until the light next to
the function that you want lights up. Then press on the “Timer” key and
the “Time/Temp Adjust” key to set the desired amount of time. Once you
have set the time, press the “Timer” key once more to set the time. Then
press the “On/Off” key to start the oven.
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Please Note: Initial start-up operation may result in minimal smell and
smoke (about 15 minutes). This is normal and harmless.
It is due to burning off of the protective substance applied
to the heating elements in the factory.
Caution: Always use extreme care when removing rotisserie,
wire rack, broiler pan, crumb tray or any hot object from a
hot oven. Always use the tray/rack handle, rotisserie
handle or oven mitts when removing these items.
Warning: TO AVOID RISK OF INJURY OR BURNS, DO NOT
TOUCH HOT SURFACES WHEN OVEN IS IN USE.
ALWAYS USE OVEN MITTS.
Caution: Do not leave oven unattended while in operation.
Note: Always pre-heat the oven for 15 minutes before starting to
cook. Frozen meats may take considerably longer. Therefore,
use of a meat thermometer is highly recommended.
Please familiarize yourself with the following oven functions and accessories
prior to first use:
• Function Key - This oven is equipped with five positions for a variety of
cooking needs:
Keep Warm - To keep cooked food warm for up to 2 hours (120 minutes).
Broil - For broiling fish, steak, poultry, pork chops, etc.
Rotisserie - Can cook up to a 3 ½ lb. roast or chicken
Toast - Bread, muffins, frozen waffles, etc.
Bake - Cakes, pies, cookies, poultry, beef, pork, etc.
• Timer Key - To set the time, press on the “Timer” key and the “Time/Temp.
Adjust” key up or down to set the desired time.
• Temp. Key – To set the temperature, press on the “Timer” key and the
“Time/Temp. Adjust” key up or down to set the desired temperature.
• Convection Fan - The convection fan works automatically on Broil, Bake
and Rotisserie functions.
• Wire Rack - For toasting, baking and general cooking for casserole dishes
and standard pans.
• Crumb Tray – Place at the bottom of the oven.
• Broiler Pan - For use in broiling and roasting meat, poultry, fish and various
other foods. The broiler pan should also be used when using the “Rotisserie”
function.
• 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
your roast is done.
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Convection Cooking
Convection cooking combines hot air movement by means of a fan with the
regular features (Broil, Bake and Rotisserie). 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.
With the Convection & Rotisserie Oven with Electronic Control, you will see
about a 20% to 25% decrease in cooking time when compared to a
conventional oven.
Using Your Convection & Rotisserie Oven with Electronic
Control