Bravetti TO23H - Manual (Page 6)

Using Your Convection /Toaster Oven
with Rotisserie
Rotisserie Cooking
Please familiarize yourself with the following oven functions and accessories
prior to first use:
• Temperature Control - Choose the desired temperature from Keep
Warm to 450 ° F for baking or rotisserie.
• Function Control - This oven is equipped with five positions for a variety of
cooking needs:
Keep Warm - To keep cooked food warm for up to 30 minutes.
Broil - For broiling fish, steak, poultry, pork chops, etc.
Rotisserie - Can cook up to a 5-lb. roast or chicken
Toast - Bread, muffins, frozen waffles, etc.
Bake - Cakes, pies, cookies, poultry, beef, pork, etc.
• Time Control - When you turn the control to the left, (counter-clockwise),
the oven will stay "ON" until it is manually shut "OFF". To activate the timer
segment of the control, turn to the right (clockwise) to toast or use as a timer.
This function also has a bell that rings (you will hear a "ding") at the end
of the programmed time.
• Convection Fan - The convection fan works automatically on Broil, Bake
Rotisserie and Toast settings.
• Power "On" Light - Is illuminated whenever the oven is turned on.
• Oven Rack - For toasting, baking and general cooking for casserole dishes
and standard pans.
• Drip Pan/Crumb Tray - To use with rotisserie or toast function
• Broiler Pan & Broiler Rack - For use in broiling and roasting meat, poultry,
fish and various other foods. The broiler rack allows the fat drippings to drip
into the drip pan and away from the food. This will help prevent spattering
that could result in smoke and flare ups.
• Tray/Rack Handle - Allows you to pick up the bake rack, drip pan and
broiler rack when they are hot.
• 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.
Convection Cooking
Convection cooking combines hot air movement by means of a fan with the
regular features (broil, bake and toast). 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 Toaster Oven you will see about a 25 to 30% decrease in cooking
temperature and a 20 to 25% decrease in cooking time when compared to a
conventional oven.
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 rotisserie assembly will rotate smoothly. For
best results we recommend that you preheat the oven for 15 minutes on 450°.
MEAT OVEN TEMP
BEEF ROAST 325
PORK ROAST 325
HAM 325
CHICKEN 350
TURKEY 350
30-40 min.
30-40 min.
TIME PER LB.
30-35 min.
45-50 min.
45-50 min.
Note: Always pre-heat the toaster 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.
Operation
• Set temperature control to 450°F.
• Turn function control to rotisserie. Insert
pointed end of rotisserie skewer
through rotisserie spit making sure the
points of the rotisserie skewer face
in the same direction as pointed end of
rotisserie spit. Slide rotisserie skewer
towards square end of the rotisserie spit
and secure with thumbscrew. (Fig. 1)
• Secure the food to be cooked on the
rotisserie spit by inserting the rotisserie
skewer on to 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 spit.
Fig. 1
Rotisserie Spit
Rotisserie Skewer
Thumbscrew
Pointed End
Square End
• Insert the pointed end of the
rotisserie spit into the drive socket
located on the right hand side of the
oven wall. Make sure the square
end of the rotisserie spit rests on the
rotisserie spit support located on the
left hand side of the oven wall.
• Place the drip pan/crumb tray on top
of the lower heating elements to
catch the food drippings.
• Turn the time control to the “ON”
position
• Use the rotisserie guide 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 spit by
placing the hooks of the rotisserie
handle under the grooves on either
side of the rotisserie spit . Lift the
left side of the rotisserie first by
lifting it up and out.Then pull the
rotisserie spit 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.
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