Bravetti TO320H - Manual (Page 6)

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 4 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 “Temp.” 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.
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.
We recommend that you do not cook a roast larger than 4 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°.
Please note that the “Convection” feature turns on automatically with the “Rotisserie”
function. When using the “Rotisserie” function, the oven has been preset to start at
400° and with 70 minutes set on the timer. The temperature cannot be adjusted but
the time can be adjusted anywhere between 1-120 minutes.
Operation
• Press on the “Function” key until the
“Rotisserie Indicator Light” comes on.
• Press the “Timer” key and then the
“Time/Temp Adjust” key to set the
desired time.
• Press the “On/Off” key to start the oven.
• Preheat the oven for 15 minutes.
• Insert the 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
• Once the oven has preheated, 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. Always use
oven mitts when inserting the
rotisserie into a hot oven.
• Place the broil pan on the lower rack
support to catch the food drippings.
• Check the doneness with a reliable
meat thermometer. Use an
independent timer to remind you to
check the meat temperature.
• When the time is up, the oven will
turn “Off” and it will beep five (5)
times to advise you that the cooking
time is over.
• 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.
Rotisserie Cooking Using Your Convection & Rotisserie Oven with Electronic
Control
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