Black and Decker DIGITAL ROTISSERIE CONVECTION OVEN CTO7100BKT User Manual

							
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
Accesorios/Partes (EE.UU/Canadá)
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
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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 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.
IMPORTANT SAFEGUARDS
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 or 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. 
						

							
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 vary slightly from what is illustrated.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.   TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIE
ONOFF
1
TIMERTEMP
TOASTBAGELBAKEBROILCOOKIESPIZZAFROZENSNACKSPOTATO
TIMERCONVTIMER TEMPTOASTSTART/STOP
ONOFFROTISSERIE
(A)
2
1
3
4
5
9
67
8
10
11
14
13
122
34
56
78
910
1112
1413
15
16
(B) 
						

							
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
•  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.
65
How to Use
This product is for household use only.
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.
•   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.
TIMER
TEMP0:00
C
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
350
F
Position 4Use upper slots along oven walls. Insert rack using a rack-up position.
Position 2Use lower slots along oven walls. Insert rack using a rack-up position.
Position 3Use upper slots along oven walls. Insert rack using a rack-down position.
Position 1Use lower slots along oven walls. Insert rack using a rack-down position.
E
TIMERTEMP
TOASTBAGELBAKEBROILCOOKIESPIZZAFROZENSNACKSPOTATOTIMERCONVTIMER TEMPTOASTSTART/STOPONOFFROTISSERIE
D
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). 
						

							
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 
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, page 6.   
  Use Guide for suggested roast times. Check doneness with   
  meat thermometer.
  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. 
ROTISSERIE  COOKING GUIDE
FOOD
MAXIMUM 
WEIGHT TO 
BE COOKED
COOKING 
TEMPERATURE
APPROXIMATE 
COOKING 
TIME
INTERNAL 
TEMPERATURE
Chicken3½ lbs.350 F1½ hours180 F
Eye Round 
Roast3 to 5 lbs.325 F1½ to 2 hours160 F 
FOOD
MAXIMUM 
WEIGHT TO 
BE COOKED
COOKING 
TEMPERATURE
APPROXIMATE 
COOKING 
TIME
INTERNAL 
TEMPERATURE
Round 
Roast3 to 5 lbs.325 F1½ to 2 hours160 F for 
medium
Pork Loin 
with or 
without 
bone
2½ to 4 lbs.325 F1½ to 2 hours160 F
Baby Back 
Spare Ribs2 to 3 lbs.325 F1½ to 2 hours160 F
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 1 ½-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. 
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.
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
350
BAKE
K
G
TIMERTEMP
BAGELTOASTBROILBAKE
TIMER
PIZZAPOTATOCOOKIESFROZENSNACKS
CONVTIMER/TEMP    TOASTSTART/STOPROTISSERIEONOFF
350
ROTISSERIEONOFF
BAKE
CONV
J
H 
						

							
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 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.
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 6)
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 6)
PIZZA: (P)
Preset temperature: 400˚F
Preset Time:  20 minutes
Rack position:  “2” lower slot, rack up 
(refer to illustration page 6)
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.
POTATO: (Q)
Preset temperature:  400˚F
Preset Time:  45 minutes
Rack position:   “2” lower slot, rack up 
(refer to illustration page 6)
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
0:30
CONV
L
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
350
COOKIES
M
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
400
FROZENSNACKS
N
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
400
PIZZA
P
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
400
POTATO
Q 
						

							
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 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 2-inches between top of food and top 
heating elements.
10.  Close oven door.
11.  At end of cooking cycle, unit beeps and oven turns off.
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 6)
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.
TIMER
TEMP
BAGELTOAST
BROILBAKE
TIMER
PIZZA
POTATO
COOKIES
FROZENSNACKS
CONVTIMER/TEMP    TOAST
START/STOP
ROTISSERIEONOFF
450BROIL
R
TIMERTEMP
TOASTBAGELBAKEBROILCOOKIESPIZZAFROZENSNACKSPOTATO
TIMERCONVTIMER TEMPTOASTSTART/STOP
ONOFFROTISSERIE
BROIL450
S
TIMER
TEMP
BAGELTOASTBROILBAKE
TIMER
PIZZAPOTATO
COOKIESFROZENSNACKS
CONVTIMER/TEMP    TOASTSTART/STOP
ROTISSERIEONOFF
4TOASTBAGEL
T 
						

							
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
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 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 
						

							
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 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 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.  Re-
move 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 sup-
port.  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 in-
gredients 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. 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 carrots and bake 30 minutes longer or until beef and vegeta-
bles test done.  Remove from oven.  Tent food with aluminum foil and let rest 10 
minutes before serving.  Makes about 8 servings.
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Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
personnel.
1. Turn off unit, unplug from wall outlet and let it cool before cleaning.
2. Clean the glass door with a nylon pad and sudsy water. Do not use a spray glass   
 cleaner.
3. To remove slide rack, open the door, pull the rack forward and out. Wash in   
  warm, sudsy water or in a dishwasher. To remove stubborn spots, use a polyester   
  or nylon pad.  To replace the slide rack, open the door completely and slide into   
  the rail and close the door.
4. Wash the bake pan, broil rack, rotisserie spit and forks in warm, sudsy water or    
  in the dishwasher. To minimize scratching, use a polyester or nylon pad.
5. To remove the crumb tray, grasp the handle at the front of the oven and pull it    
  out.  Dispose of crumbs and wash the tray in warm, sudsy water. Remove stub   
  born spots with a nylon mesh pad. Be sure to dry thoroughly before inserting the   
  tray back into the oven.
Exterior Surfaces
Let the oven cool completely before cleaning any outer surface. Wipe with a damp 
cloth or sponge and dry with paper towel or soft cloth.
Cooking Containers
•  Metal, ovenproof glass or ceramic bake ware without glass lids can be used in    
  your oven. Follow manufacturer’s instructions.
•  Be sure the top edge of the container is at least 2” away from the upper heating    
  elements.
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