Avanti MKB42B - Manual (Page 10)

10
Broil Rotisserie
 Only the TOP heating element is used.
 Fan is not used (OFF)
 Rotating Rotisserie is used (ON)
 PREHEATING THE OVEN IS SUGGESTED WHEN USING THIS FUNCTION
Rotisserie - Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of
the oven. The direct high heat cooks quickly and gives the food a rich, brown appearance.
• Rotisserie - Broiling is best suited for meats, fish, and/or poultry in cuts up to 1” thick.
USING THE BROIL ROTISSERIE FUNCTION
 Mount the food to be cooked on the rotisserie rod. For best results the food should be placed in the
center of the rod. Secure the food using the rotisserie forks and tighten the fork screws to hold the
item in place while cooking.
 Place the broiler pan on the oven rack to collect the natural dripping of grease and juices while
cooking.
 Close the door to the first notch leaving approximately a 3 inch gap. This will ensure adequate airflow
during broiling.
 Turn the function selector knob to the Rotisserie function (icon as shown).
 Turn the temperature selector knob to the desired oven temperature.
 Turn the timer selector knob to the desired cooking time (Maximum 60 minutes).
 At the end of the cooking time a bell signal will sound and the oven will turn off automatically.
 After the cooking time has finished, open the door completely and carefully remove the food.
CONVECTION ROTISSERIE
 Both the TOP and BOTTOM heating elements are used.
 Fan is used continuously (ON)
 Rotating Rotisserie is used (ON)
 PREHEATING THE OVEN IS SUGGESTED WHEN USING THIS FUNCTION
Convection roasting offers fast and more efficient cooking times when compared to standard conventional
roasting. Convection roasting provides a better overall and even result as the convection fan
continuously circulates the heated air around the food being cooked giving an even coverage and
application of heat. This function also gives you the option to use the rotating rotisserie to provide an
even more efficient application of heat.
USING THE CONVECTION ROTISSERIE FUNCTION
 Mount the food to be cooked on the rotisserie rod. For best results the food should be placed in the
center of the rod. Secure the food using the rotisserie forks and tighten the fork screws to hold the
item in place while cooking. Place the broiler pan on the oven rack to collect the natural dripping of
grease and juices while cooking. If you prefer to roast the food in a fixed position (ie in a pan)
 If you would prefer to roast the food in a fixed position (ie in a pan), arrange the food on the broiler pan.
Place the broiler pan on the oven rack.
 Turn the function selector knob to the Convection Roast function (icon as shown).
 Turn the temperature selector knob to the desired oven temperature.
 Turn the timer selector knob to the desired cooking time (Maximum 60 minutes).
 When broiling, the food should be turned over about half-way during the selected cooking time.
 At the end of the cooking time a bell signal will sound and the oven will turn off automatically.
 After the cooking time has finished, open the door completely and carefully remove the food.