Black and Decker DIGITAL ROTISSERIE CONVECTION OVEN CTO7100BKT User Manual

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Accessories/Parts (USA/Canada)
1-800-738-0245
Model 
Modelo 
Modèle
❑ CTO7100BKT
USA/Canada 1-800-231-9786
Mexico   01-800-714-2503
www.blackanddecker.com
DIGITAL ROTISSERIE CONVECTION OVEN
HORNO ASADOR DIGITAL DE CONVECCIÓN
FOUR À CONVECTION/RÔTISSOIRE 
NUMÉRIQUE
Register your product online at...

21
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...

43
 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
Product may...

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...

87
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...

109
FOODWEIGHTCOOKING 
TEMPERATURE
APPROXIMATE 
COOKING 
TIME
INTERNAL 
TEMPERATURE
Chicken3½ lbs.350 F1½ hours180 F
Casserole1 to 2 quarts350 F45 to 60 minutes165 F
Standing 
Rib Roast4 to 5 lbs.
450 F for 15 
minutes then 
325 F
2 to 2½ hours160 F for 
medium
Eye 
Round 
Roast
4 to 5 lbs.325 F2 to 2½ hours160 F for 
medium
Leg of 
Lamb4 to 5½ lbs.325 F2 to 2½ hours155 F
CONVECTION FUNCTION (L)
This function uses an internal fan to distribute the heat evenly. 
The Convection button can be selected...

1211
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 6)
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...

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...

1615
 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
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...

SUNDAY DINNER BEEF ROAST   
  4 lb. eye round roast
  1 tsp. herbs 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...