Home
>
Black and Decker
>
Oven
>
Black and Decker DIGITAL ROTISSERIE CONVECTION OVEN CTO7100B User Manual
Black and Decker DIGITAL ROTISSERIE CONVECTION OVEN CTO7100B User Manual
Have a look at the manual Black and Decker DIGITAL ROTISSERIE CONVECTION OVEN CTO7100B User Manual online for free. It’s possible to download the document as PDF or print. UserManuals.tech offer 660 Black and Decker manuals and user’s guides for free. Share the user manual or guide on Facebook, Twitter or Google+.
Please Read and Save this Use and Care Book Por favor lea este instructivo antes de usar el producto Veuillez lire et conserver ce guide d’entretien et d’utilisation Model Modelo Modèle ❑ CTO7100B USA/Canada 1-800-231-9786 Mexico 01-800-714-2503 http://www.prodprotect.com/applica Accessories/Parts (USA/Canada) Accesorios/Partes (EE.UU/Canadá) Accessoires/Pièces (É.-U./Canada) 1-800-738-0245 DIGITAL ROTISSERIE CONVECTION OVEN HORNO ASADOR DIGITAL DE CONVECCIÓN FOUR À CONVECTION/RÔTISSOIRE NUMÉRIQUE Register your product online at www.prodprotect.com/applica, for a chance to WIN $100,000! For US residents only Registre su producto por Internet en www.prodprotect.com/applica y tendrá la oportunidad de GANAR $100,000! Solamente para residentes de EE.UU Inscrivez votre produit en ligne à l'adresse www.prodprotect.com/applica et courez la chance de GAGNER 100 000 $! Aux résidents du É.-U seulement
21 TABLE OF CONTENTS Pages IMPORTANT SAFEGUARDS ..................................................2 GETTING FAMILIAR WITH YOUR UNIT ................................ 4 MAIN FEATURES ..................................................................... 4 ELECTRONIC CONTROL PANEL FUNCTIONS ....................... 5 HOW TO USE ......................................................................... 6 GETTING STARTED ................................................................ 6 HELPFUL INFORMATION ABOUT YOUR OVEN ................... 6 SLIDE RACK POSITIONS ......................................................... 7 TO BEGIN COOKING ............................................................. 7 ROTISSERIE COOKING ........................................................... 8 ROTISSERIE COOKING GUIDE ............................................... 9 QUICK TIPS FOR ROTISSERIE COOKING ............................... 9 BAKE FUNCTION ................................................................... 9 CONVECTION FUNCTION .................................................. 11 SPECIAL FOOD FUNCTIONS ............................................... 11 COOKIES ..............................................................................11 FROZEN SNACKS ................................................................. 12 PIZZA ....................................................................................12 POTATO ...............................................................................12 BROIL FUNCTION ................................................................ 13 BROILING TIPS ..................................................................... 14 TOASTING BREAD AND BAGELS ......................................... 14 RECIPES .................................................................................15 CARE AND CLEANING ......................................................... 19 Exterior Surfaces .................................................................... 19 Cooking Containers ............................................................... 19 TROUBLESHOOTING ...........................................................20 WARRANTY .....................................................................66-69 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: ❑ Read all instructions. ❑ Do not touch hot surfaces. Use handles or knobs. ❑ To protect against risk of electrical shock, do not immerse cord, plug, or any non-removable parts of this oven in water or other liquid. ❑ Close supervision is necessary when any appliance is used by or near children. ❑ Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. ❑ Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to the nearest authorized service facility for examination, repair, or electrical or mechanical adjustment. Or, call the appropriate toll-free number listed on the cover of this manual. ❑ The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. ❑ Do not use outdoors. ❑ Do not let cord hang over edge of table or counter, or touch hot surfaces. ❑ Do not place on or near a hot gas or electrical burner, or in a heated oven. ❑ Extreme caution must be used when moving an appliance containing hot oil or other hot liquid. ❑ To disconnect, turn any control to “off”, then remove plug from wall outlet. ❑ Do not use appliance for other than intended use. ❑ Oversize foods or metal utensils must not be inserted in this appliance, as they may create a fire or risk of electric shock. ❑ A fire may occur if the toaster oven is covered or touching flammable material including curtains, draperies, walls and the like, when in operation. Do not store any item on top of unit when in operation. ❑ Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts resulting in a risk of electric shock. ❑ Extreme caution should be used when using containers constructed of other than metal or glass. ❑ Do not store any material, other than manufacturer's recommended accessories, in this oven when not in use.
43
GETTING FAMILIAR WITH YOUR UNIT
MAIN FEATURES
Product may vary slightly from what is illustrated.
SAVE THESE INSTRUCTIONS.
GROUNDED PLUG
As a safety feature, this product is equipped with a grounded plug, which will only
fit into a three-prong outlet. Do not attempt to defeat this safety feature. Improper
connection of the grounding conductor may result in the risk of electric shock.
Consult a qualified electrician if you are in doubt as to whether the outlet is properly
grounded.
ELECTRICAL CORD
a) A short power-supply cord is to be provided to reduce the risk resulting from
becoming entangled in or tripping over a longer cord.
b) Longer extension cords are available and may be used if care is exercised in
their use.
c) If an extension cord is used,
1) The marked electrical rating of the cord set or extension cord should
be at least as great as the electrical rating of the appliance, and
2) The cord should be arranged so that it will not drape over the countertop
or tabletop where it can be pulled on by children or tripped over
unintentionally.
If the appliance is of the grounded type, the extension cord should be a
grounding-type 3-wire cord.
TAMPER-RESISTANT SCREW
Warning : This appliance is equipped with a tamper-resistant screw to prevent
removal of the outer cover. To reduce the risk of fire or electric shock, do not
attempt to remove the outer cover. There are no user-serviceable parts inside.
Repair should be done only by authorized service personnel.
Note: If the power supply cord is damaged, it should be replaced by qualified
personnel. In Latin America, by an authorized service center.
❑ Do not place any of the following materials in the oven: paper,
cardboard, plastic wrap, and the like.
❑ Do not cover crumb tray or any parts of the oven with metal foil.
This will cause overheating of the oven.
❑ To stop toasting, broiling or baking turn the controls to OFF.
❑ Use extreme caution when removing tray or disposing of hot grease.
1. Door handle
2. On indicator light
3. Digital display
4. Electronic control panel (See B)
5. Rotisserie On/Off switch
†6. Bake/broil pan (Part# CTO7100-02)
†7. Slide rack (Part# CTO7100-03)
†8. Broil rack (Part# CTO7100-04)
†9. Slide-out crumb tray (Part # CTO7100-01)
10. Extra-deep curved interior
11. Curved glass door
†12. Forks (Part # CTO7100-07)
†13. Wing nuts (Part # CTO7100-06)
†14. Rotisserie spit (Part # CTO7100-05)
† Consumer replaceable/removable parts
ROTISSERIECONVECTIONTIMERTOASTBAGEL
BAKEBROILFROZEN SNACKS, /- -
,
ÊÊ
6
/ ÊÊÊÊÊ/
, ÊÊÊÊÊÊÊÊÊÊÊ/ -/ÊÊÊÊÊÊÊÊÊÊÊ
ÊÊÊÊÊÊÊÊÊÊÊ
ÊÊÊÊÊÊÊÊÊÊÊÊÊ , ÊÊÊÊÊÊÊÊÊÊ* <
65
ELECTRONIC CONTROL PANEL FUNCTIONS (B)
1. Indicates when a function is selected
and then activated.
2. Lets you monitor cooking time,
temperature and toast/bagel shade levels.
3. Sets toast shade level (1 - 7).
4. Sets bagel shade level (1 - 7).
5. Preheats and cooks to set temperature
(350 ˚F) and time (30 minutes) or you
can adjust as desired.
6. Broils at preset temperature (450 ˚F)
and time (20 minutes) or you can
adjust as desired. You do not need
to preheat unit.
7. Allows you to use preset cooking time
(12 minutes) and temperature (350 ˚F)
or adjust as desired.
8. Allows you to use preset cooking time
(20 minutes) and temperature (400 ˚F)
or adjust as desired.
9. Allows you to use preset cooking time
(6 minutes) and temperature (400 ˚F)
or adjust as desired.
10. Allows you to use preset cooking time
(45 minutes) and temperature (400 ˚F)
or adjust as desired.
11. Sets desired cooking time up to 2 hours.
12. Increases time, temperature and toast/
bagel shade level.
13. Decreases time, temperature and toast/
bagel shade level.
14. Turns on the internal fan to distribute
heat evenly as it cooks. Works only with
the Bake function. When using this
function, lower the temperature
25 degrees.
15. Press Start to activate all functions. Press
Stop to end all functions; the On
indicator light goes out.
16. Use the Rotisserie function for roasting
chicken, beef, pork and lamb roast.
How to Use
This product is for household use only.
$65*0/
THISOVENGETSHOT.WHEN
INUSE,ALWAYSUSEOVEN
MITTSORPOTHOLDERS
WHENTOUCHINGANYOUTER
ORINNERSURFACEOFTHE
OVEN
THIS OVEN GETS HOT WHEN
IN USE. ALWAYS USE OVEN
MITTS OR POT HOLDERS
WHEN TOUCHING ANY
OUTER OR INNER SURFACE OF
THE OVEN.
GETTING STARTED
• Remove all packing material and any stickers; peel off clear protective film from
control panel.
• Wash all removable parts as instructed in
Care and Cleaning section of this manual.
• Select a location where this unit is to be used allowing enough space for back of the
unit and the wall to allow heat to flow without damage to cabinets and walls.
• Insert crumb tray below lower heating elements.
• Remove tie from cord and unwind.
• Plug unit into electrical outlet. The digital display shows
0:00
(C).
• This oven gets hot. When in use, always use oven
mitts or potholders when touching any outer or
inner surface of the oven (D).
Note: Before first use, run this oven empty for
15 minutes to remove/burn off any possible residues
from manufacturing. You may notice some slight
smoke and odor escaping from the oven. This is
normal and will disappear with use of oven.
HELPFUL INFORMATION ABOUT YOUR OVEN
• There is a 5 second delay allowed between
selecting functions and setting temperature and
time. If not done within this time the oven reverts to
0:00 and selections must be made again.
TIMER
TEMP0:00
C
TIMERTEMP
TOASTBAGELBAKEBROILCOOKIESPIZZAFROZENSNACKSPOTATOTIMERCONVTIMER TEMPTOASTSTART/STOPONOFFROTISSERIE
D
B
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP TOAST
START/STOP
ROTISSERIE
ONOFF
1
2
4 3
5
7
6
8
10 9
11
14
15
12
13
16
7 Position 4 Use upper slots along oven walls. Insert rack using a rack-up position. Position 2 Use lower slots along oven walls. Insert rack using a rack-up position. Position 3 Use upper slots along oven walls. Insert rack using a rack-down position. Position 1 Use lower slots along oven walls. Insert rack using a rack-down position . E SLIDE RACK POSITIONS There are 4 possible positions for the slide racks. There is an upper and a lower slot; the rack can also be inverted for 2 additional positions (E). TO BEGIN COOKING To start cooking a series of buttons must be pressed (F). 1. Select type of food to be cooked: a digital display will show apreset temperature. On indicator light blinks YOU HAVE 5 SECONDS TO PROCEED. 2. To change press ( ▲) or (▼). Note: • Tap button for temperature to change in 5 degree increments • Press and hold to change in 25 degree increments • The minimum temperature is 200˚ F. • The maximum temperature is 450˚ F. • To select preset temperature, press TIMER button YOU HAVE 5 SECONDS TO PROCEED. 3. Select time: a digital display will show a preset time. To change press ( ▲) or (▼). Note: • Tap button for time to change in 1 minute increments • Press and hold to change in 10 minute increments TIMER TEMP BAGELTOAST BROILBAKE TIMER PIZZA POTATO COOKIES FROZENSNACKS CONVTIMER/TEMP TOAST START/STOP ROTISSERIEONOFF 350 F • You can change the temperature from ˚F to ˚C by pressing the Timer ( ▲) and (▼) button at the same time. • Once the selected temperature has been reached both the time and temperature can be changed at anytime during the cooking. • When using convection it is not necessary to change the temperature from that suggested by the package or the recipe. However, the baking time may be shorter; check foods frequently during baking to check for doneness. • When using the rotisserie it is suggested that foods be placed into a cold oven. • The oven is preset for temperature and time for medium toast (4 setting). Use this for your first cycle then adjust lighter or darker to suite your taste. • What is convection ? Convection uses an internal fan that provides continuous circulation of hot air around the cooking food; the food is more evenly cooked and in some cases, is cooked faster. 8 • The minimum time is 1 minute • The maximum time is 2 hours • Press START/STOP button • To select preset time press START/STOP button 4. Press CONVECTION if using BAKE mode and would like to use convection. 5. The oven starts pre-heating and will display the rising temperature beginning with “Lo” until the selected temperature is reached. The oven will beep. 6. The display will alternate between temperature and time as the clock runs down. The time will count down in 1 minute increments until the last minute when it will count down the seconds. 7. At end of cooking cycle oven turns off and there are 3 beeps. 8. Time and temperature can be changed once the selected temperature has been reached. 9. End the cooking cycle at any time by pressing the Start/Stop button. 10. Convection can be turned on or off at any time. Note: Keep oven unplugged when not in use. ROTISSERIE COOKING (G) 1. Insert pointed end of spit through one of the forks with pointed ends of fork facing toward the center of the spit. Slide the fork toward the square end of the spit and tighten the wing nut. 2. Insert spit through center of food to be cooked until fork is securely embedded in food. Tip: For versatility, rotisserie spit forks are designed to bend slightly to accommodate various food shapes and sizes. Avoid excessive bending of spit forks as they may get damaged. 3. Slide second fork onto pointed end of spit with pointed ends facing the food. Continue until forks are securely imbedded into the food. Tighten the wing nut. 4. Check that food is centered on spit by placing pointed end of spit into the drive socket on the right oven wall. Rest the square end of the spit in the support on the left oven wall. Press rotisserie button and allow food to make one full rotation to be certain food is evenly centered and does not touch the top heating elements or the bake/broil pan when rotating (H). 5. Insert slide rack into position “1”. Line bake/broil pan with foil and place on rack to catch drippings. 6. Follow directions "To Begin Cooking", steps 1-4, pages 7-8. Use Guide for suggested roast times. Check doneness with meat thermometer. G H
1. Place rack in lower slot with rack up.
2. Press Bake button
(K).
3. On indicator light blinks, YOU HAVE 5 SECONDS TO
PROCEED.
4. Preset temperature flashes on digital display. To change
temperature press (
▲) or (▼).
5. Press Timer button, YOU HAVE 5 SECONDS TO PROCEED.
6. Preset time flashes on digital display.
To change time press (
▲) or (▼).
7. Press Start/Stop button to begin cooking.
8. Oven begins preheating; in about 5 minutes the selected
temperature will show on the digital display and begin
alternating between temperature and cook time remaining.
Note: This is the only function that allows cooking using
convection.
109
ROTISSERIE COOKING GUIDE
FOOD MAXIMUM APPROXIMATE
WEIGHT TO COOKING COOKING INTERNAL
BE COOKED TEMPERATURE TIME TEMPERATURE
Chicken 3½ lbs. 350 °F 1½ hours 180 °F
Eye Round 3 to 5 lbs. 325
°F 1½ to 2 hours 160 °F
Roast
Round Roast 3 to 5 lbs. 325
°F 1½ to 2 hours 160 ° F
for medium
Pork Loin 2
½ to 4 lbs. 325 °F 1½ to 2 hours 160 °F
with or
without bone
Baby Back 2 to 3 lbs. 325
°F 1½ to 2 hours 160 °F
Spare Ribs
Quick tips for rotisserie cooking:
• Recommended MAXIMUM size of foods cooked on the rotisserie: 3½ lb chicken, 4 lb
roast.
• Use kitchen twine to truss chicken wings and legs to the chicken.
• Tying roasts such as beef and pork at 1½-inch intervals and wrapping the twine around
the length gives a neat compact shape to roasts done on the rotisserie.
• Begin with a cold oven.
• Once spit is in place check that food is centered by letting the rotisserie make one full
turn before cooking begins.
BAKE FUNCTION
Preset temperature: 350°F
Preset Time: 30 minutes
Rack position: "2" lower slot; rack up
This function is ideal for baking casseroles, fresh or frozen pies and roasting meats and
poultry.
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP TOAST
START/STOP
ROTISSERIEONOFF
350
BAKE
K
7. Press
Rotisserie switch
(J).
8. For best results, baste food last 30 minutes of cooking.
9. At end of cooking cycle oven turns off and there are
3 beeps.
10. The rotisserie must be turned off manually by pressing
the Rotisserie switch to OFF.
11. To remove food,
using pot holders or oven mitts , lift left
side of spit by lifting up and out. Pull spit out of drive
socket and carefully remove food from oven and place on
heatproof platter.
12. Tent food with foil and let rest 10 minutes. Unscrew wing nuts and remove fork from
pointed end of spit. Using long kitchen fork as guide, remove the food from the spit
and remove second fork.
TIMERTEMP
BAGELTOASTBROILBAKE
TIMER
PIZZAPOTATOCOOKIESFROZENSNACKS
CONVTIMER/TEMP TOASTSTART/STOPROTISSERIEONOFF
350
ROTISSERIEONOFF
BAKE
CONV
J
FOOD WEIGHT COOKING APPROXIMATE INTERNAL
TEMPERATURE COOKING TEMPERATURE
TIME
Chicken 3½ lbs. 350 °F 1½ hours 180 °F
Casserole 1 to 2 quarts 350
° F 45 to 60 minutes 165 °F
Standing 4 to 5 lbs. 450
° F for 2 to 2½ hours 160 °F
Rib Roast 15 minutes for medium
then 325
°F
Eye Round 4 to 5 lbs. 325
° F 2 to 2½ hours 160 °F
Roast for medium
Leg of Lamb 4 to 5½ lbs. 325
° F 2 to 2½ hours 155 °F
CONVECTION FUNCTION (L) This function uses an internal fan to distribute the heat evenly. The Convection button can be selected anytime once the Bake function has been selected. The fan symbol is visible on the digital display. Note: Some foods will bake faster than expected; watch coking time. SPECIAL FOOD FUNCTIONS These functions have pre-selected temperatures and cooking times based on the most popular foods in these categories. You can change the cooking temperature and time in each category as desired. To use convection to bake these foods use the Bake function changing temperature and time as desired. 1. Press button for desired food ( see below ). 2. On indicator light blinks, YOU HAVE 5 SECONDS TO PROCEED. 3. Preset temperature flashes on digital display. To change temperature press ( ▲) or (▼). 4. Press Timer button, YOU HAVE 5 SECONDS TO PROCEED. 5. Preset time flashes on digital display. To change time press ( ▲) or (▼). 6. Press Start/Stop button to begin preheating of oven. 7. Oven beeps when set temperature is reached; insert food. 8. Close oven door. 9. At end of cooking cycle, unit beeps and oven turns off. TIMER TEMP BAGELTOAST BROILBAKE TIMER PIZZA POTATO COOKIES FROZENSNACKS CONVTIMER/TEMP TOAST START/STOP ROTISSERIEONOFF 0:30 CONV L 1211 COOKIES: (M) Preset temperature: 350˚ F Preset Time: 12 minutes Rack position: "2" lower slot, rack up or "3" upper slot, rack down (refer to illustration page 7) TIMER TEMP BAGELTOAST BROILBAKE TIMER PIZZA POTATO COOKIES FROZENSNACKS CONVTIMER/TEMP TOAST START/STOP ROTISSERIEONOFF 350 COOKIES M FROZEN SNACKS: (N) Preset temperature: 400˚F Preset Time: 6 minutes Rack position: "2" lower slot, rack up or "3" upper slot, rack down (refer to illustration page 7) TIMER TEMP BAGELTOAST BROILBAKE TIMER PIZZA POTATO COOKIES FROZENSNACKS CONVTIMER/TEMP TOAST START/STOP ROTISSERIEONOFF 400 FROZENSNACKS N PIZZA: (P) Preset temperature: 400˚F Preset Time: 20 minutes Rack position: "2" lower slot, rack up (refer to illustration page 7) For crisp crust bake pizza directly on oven rack. For softer crust place pizza on double layer of heavy duty foil. For even browning, turn pizza quarter turn half way through baking. TIMER TEMP BAGELTOAST BROILBAKE TIMER PIZZA POTATO COOKIES FROZENSNACKS CONVTIMER/TEMP TOAST START/STOP ROTISSERIEONOFF 400 PIZZA P POTATO: (Q) Preset temperature: 400 ˚F Preset Time: 45 minutes Rack position: "2" lower slot, rack up (refer to illustration page 7) TIMER TEMP BAGELTOAST BROILBAKE TIMER PIZZA POTATO COOKIES FROZENSNACKS CONVTIMER/TEMP TOAST START/STOP ROTISSERIEONOFF 400 POTATO Q
BROIL FUNCTION (R) Preset temperature: 450˚ F Preset Time: 20 minutes Rack position: "3" upper slot, rack down or "4" upper slot, rack up (refer to illustration page 7) 1. Press Broil button. 2. On indicator light blinks, YOU HAVE 5 SECONDS TO PROCEED. 3. Preset temperature flashes on digital display. To change temperature press ( ▲) or (▼). 4. Press Timer button, YOU HAVE 5 SECONDS TO PROCEED. 5. Preset time flashes on digital display. To change time press ( ▲) or (▼). 6. Press Start/Stop button to begin preheating of oven. 7. Oven beeps when set temperature is reached.` 8. Place food on broil rack inserted into bake/broil pan. Insert into oven. 9. Allow at least 1,5" (3.81 cm) between top of food and top heating elements. 10. Close oven door. 11. At end of cooking cycle, unit beeps and oven turns off. TIMER TEMP BAGELTOAST BROILBAKE TIMER PIZZA POTATO COOKIES FROZENSNACKS CONVTIMER/TEMP TOAST START/STOP ROTISSERIEONOFF 450BROIL R BROILING TIPS (S) • Placing food on broiler rack allows the drippings to flow into the bake/broil pan and helps to eliminate or prevent smoking from the broiler. • For best results, thaw frozen meat, poultry and fish before broiling. • If frozen steaks and chops are broiled allow 1½ to 2 times the broiling time as required for fresh. • Trim excess fat from meat and score edges to prevent curling. • Brush foods to be broiled with sauce or oil and season as desired before broiling. • Fish fillets and steaks are delicate and should be broiled on bake/broil pan without the broil rack. • There is no need to turn fish fillets during broiling. Carefully turn thick fish steaks midway through broiling cycle. • If broiler “pops” during broiling, reduce the temperature or lower the food in the oven. • Wash broiler pan and clean inside of oven after each use with non-abrasive cleaner and hot water. Too much grease accumulation will cause smoking. TOASTING BREAD AND BAGELS (T) Preset : 4 Medium Rack position: "2" lower slot; rack up (refer to illustration page 7) The oven is preset for temperature and time for medium toast (4 setting). Use this for your first cycle then adjust lighter or darker to suite your taste. Note: The BAGEL function toasts the cut side and gently warms the outside . 1. Preheating is not necessary. 2. Place up to 6 slices of bread or 6 bagels halves (cut side up) on slide rack. 3. Close oven door. 4. Press Toast or BAGEL button. 5. The On indicator light blinks and the digital display shows “4” flashing, YOU HAVE 5 SECONDS TO PROCEED. 6. To change the shade level press ( ▲) or (▼). 7. Press Start/Stop button to begin toasting. 8. At end of toasting cycle the appliance beeps and the oven turns off. Note: For your convenience, the oven is designed to remember the last selected shade level, unless unplugged. Tip for multiple toasting cycles: For best results when making consecutive batches of toast, allow a short cooldown period between toasting cycles. TIMERTEMP TOASTBAGELBAKEBROILCOOKIESPIZZAFROZENSNACKSPOTATO TIMERCONVTIMER TEMPTOASTSTART/STOP ONOFFROTISSERIE BROIL450 TIMER TEMP BAGELTOASTBROILBAKE TIMER PIZZAPOTATO COOKIESFROZENSNACKS CONVTIMER/TEMP TOASTSTART/STOP ROTISSERIEONOFF 4TOAST T 1413
1615 RECIPES ASIAN GLAZED ROTISSERIE CHICKEN 3½ lb. roasting chicken Olive oil Salt and pepper ¾ cup pineapple, apricot preserves ¼ cup finely chopped green onions 1 tbsp. gated fresh ginger 2 large cloves garlic, minced 2 tbsp. toasted sesame seeds 2 tbsp. low sodium soy sauce 1 tbsp. rice vinegar Position one set of rotisserie forks at end opposite point on the spit and secure by tightening the wing nut. Insert the spit through the chicken so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the chicken. Make certain the chicken is centered on the spit and well balanced. Using kitchen twine, secure the chicken so that the wings and legs are securely tied to the body of the chicken. Rub the chicken with olive oil and season with salt and pepper. Insert the pointed end of the spit into the right side of the oven and place the left side into the spit support. Place the rack in the lower rack position with the rack down. Place the broiler/bake pan on the rack centering it below the chicken. Press the Bake button, the oven is preset to bake at 350° F. Set the time for 1½ hours. Turn on the Rotisserie and Convection. Meanwhile, combine the remaining ingredients in small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Baste chicken several times during last 30 minutes of cooking. Test chicken for doneness by inserting a meat thermometer into the breast which should register 180° F, or pierce breast with fork and see that juices run clear. Allow chicken to stand 10 minutes before serving. Serve with remaining sauce. Makes 4 to 6 servings. MACARONI AND CHEESE OLÈ 8 ounces elbow macaroni 1 ½ tsp. salt 1 can (14½ oz.) petite diced tomatoes with jalapeños ½ cup sliced green onions 1 large clove garlic, minced 2 tbsp. butter or margarine 2 tbsp. flour 1½ cups milk 2 cups shredded Cheddar cheese 1 cup shredded Mexican blend cheese 1 can (4½ oz.) chopped green chilies ½ tsp. chili powder 1 cup crushed nacho cheese flavored corn chips In large saucepan cook macaroni in boiling water flavored with salt for 5 minutes. Drain and keep warm. Drain tomatoes, reserving liquid. Add milk to reserved liquid to make 2 cups. Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. In saucepan, cook green onion and garlic in butter until softened. Add flour and cook stirring until bubbly. Gradually add milk mixture and cook, stirring, until thickened and smooth. Remove from heat and stir in Cheddar cheese and ½ cup Mexican cheeses. Stir in macaroni, reserved tomatoes, chilies and chili powder. Spoon into 2-quart baking dish. Top with remaining ½ cup Mexican cheeses and sprinkle corn chips evenly around edge of casserole. Cook for 25 minutes or until golden and bubbly. Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings. HAM AND NOODLE SPINACH BAKE 8 ounces wide egg noodles, cooked and drained 1 ½ cups diced cooked ham 1 package (16 oz.) frozen spinach, defrosted and squeezed dry 1 can (4.5 oz.) chopped green chilies ¼ cup sliced green onions 1 cup cottage cheese 1 cup light sour cream 1 tbsp. Worcestershire sauce ½ tsp. salt 4 thick slices fresh tomato 1 cup shredded Monterey Jack cheese Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. In large bowl, combine all ingredients, except tomato slices and Jack cheese. Spoon into shallow 2-quart baking dish. Cover and bake for 45 minutes. Uncover, place tomatoes on top and sprinkle with shredded cheese. Bake 15 minutes longer until mixture is bubbly and cheese is beginning to brown. Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings. MEDITTERANEAN ZUCCHINI BAKE 6 cups thinly sliced zucchini 1 cup chopped onion 1 large red pepper, chopped 3 large cloves garlic, minced 2 tbsp. olive oil 1 tbsp. chopped fresh oregano or 1 tsp. dried 2 eggs, slightly beaten ½ tsp. salt ¼ tsp. black pepper 1 cup shredded Monterey Jack cheese ½ cup crumbled feta cheese ¹⁄3 cup chopped Italian parsley 2 tbsp. fresh lemon juice 2 tbsp. grated Parmesan cheese
1817 In large skillet, sauté zucchini, onion, red pepper and garlic in olive oil over medium heat until just softened, stirring often. Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. Meanwhile, in large bowl, combine egg, salt and pepper. Stir in zucchini mixture and remaining ingredients, except Parmesan cheese. Spoon into 2-quart shallow baking dish. Top with Parmesan cheese. Bake for 25 minutes or until golden and bubbly. Remove from oven and let stand 5 minutes before serving. Makes 6 to 8 servings. BROWN RICE AND MUSHROOM CASSEROLE 1 cup boiling water 1 oz. dried mushrooms ½ lb. fresh mushrooms, sliced ½ cup sliced green onion 2 large cloves garlic, minced 2 tbsp. butter or margarine 1 cup brown rice ¾ cup coarsely chopped cashews ¼ cup chopped Italian parsley 1 tbsp. chopped fresh thyme leaves ½ tsp. salt ¼ tsp. black pepper 2 cups chicken broth or stock Pour boiling water over dried mushrooms in small bowl; let stand 15 minutes. Remove and chop mushrooms, reserving liquid. Place rack in position “2”. Preheat oven on Bake and Convection at 400 ˚F. In large skillet, brown fresh mushrooms in butter. Add green onion and garlic and cook over medium heat until onions are just softened, stirring often. In large bowl, combine all ingredients, stir to blend. Spoon into 2-quart baking dish. Cover with aluminum foil and bake for 1½ hours or until liquid is absorbed and rice is fully cooked. Remove from oven and let stand 5 minutes before serving. Just before serving, stir to blend. Sprinkle with additional chopped parsley, if desired. Makes 6 to 8 servings. ROTISSERIE PORK LOIN WITH APRICOT MARMALADE 2½ lb. boneless pork loin 1 tsp. grated ginger 1 tsp. salt ¼ tsp. ground allspice ¼ tsp. ground cloves ¼ tsp. black pepper MARMALADE: 2 tbsp. butter or margarine 2 large onions cut in strips (about 4 cups) 1 cup chopped dried apricots 1 tbsp. sugar 1 tbsp. grated ginger 1 tbsp. grated orange peel ½ tsp. salt Position one set of rotisserie forks at end opposite point on the spit and secure by tightening the wing nut. Insert the spit through the pork loin so that the forks are securely inserted into the meat. Place the second rotisserie forks onto the spit and secure it into the meat. Make certain the meat is centered on the spit and well balanced. Using kitchen cord, secure the pork. Combine ginger, salt, allspice, cloves and pepper in a small bowl. Rub evenly over pork. Insert the pointed end of the spit into the right side of the oven and place the left side into the spit support. Place the rack in the lower rack position with the rack down. Place the broiler/ bake pan on the rack centering it below the pork. Press the Bake button, the oven is preset to bake at 350 ° F. Set the time for 1½ hours. Turn the Rotisserie and Convection on. Meanwhile, cook onions in butter until softened. Add remaining marmalade ingredients and bring to a boil; reduce heat and simmer mixture 15 minutes or until mixture is thickened and almost all liquid evaporates. Keep warm. Allow pork to stand 5 minutes before serving. Serve with marmalade. Makes 4 to 6 servings. SUNDAY DINNER BEEF ROAST 4 lb. eye round roast 1 tsp. herbes de Provence 1 tsp. garlic pepper 1 tsp. salt 8 small red bliss potatoes 8 oz. small white onions, peeled 8 oz. small whole carrots 1 tbsp. olive oil Preheat oven on Bake and Convection at 325 ° F. Season roast with herbes, garlic pepper and salt. Place on bake/broil pan. Place rack in position “1”. Bake for 1 hour. Toss vegetables with olive oil. Arrange potatoes and onions around roast and bake 1 hour longer. Add carrots and bake 30 minutes longer or until beef and vegetables test done. Remove from oven. Tent food with aluminum foil and let rest 10 minutes before serving. Makes about 8 servings.