6
is on. Tray will catch drips and more
airflow will reach food.
When using the baking tray in the bottom
rack position, center it so air flows in
back, as well as front of oven.
BROILING
The broiling function can be used for beef,
chicken, pork, fish and more. It also can
be used to top-brown casseroles and
gratins. Use caution while broiling:
Aluminum foil is not recommended for
covering the broiling pan when broiling,
because it will cover the holes in the drip
tray. When broiling fatty foods, grease
will accumulate and may cause a fire.
There are two positions for the broiling
pan and drip tray to accommodate a
variety of thicknesses of foods to be
broiled (positions A and B). Also, the oven
rack can be turned up or down (position
C) depending on the thickness of the food
being broiled. In most cases the oven
rack should be in the higher position.
To broil, set temperature and function
dials to broil. Preheat oven for five
minutes with door closed. After the five
minute preheat period, place the broiling
pan in the oven. Always leave the door
ajar when broiling.
To stop broil operation: turn function
dial to off position.
NOTE: Never use glass oven dishes to broil.
TOASTING
For even toasting, always have the rack in
rack position B, indicated in the rack
position diagram above. Always center
your item/items in the middle of the rack.
To toast, make sure the oven rack is in
position B as indicated in the diagram on
page 5. If toasting two items center them
in the middle of the rack. Four items
should be evenly spaced – two in front,
two in back. Six items – three in front,
three in back. Door should be closed.
Browning Selection
Set function dial to toast. Turn toast
shade dial to desired browning setting.
Press start button to begin toasting.
Stop Toasting
When the toasting cycle is finished, the
oven will beep and turn off. If you wish
to stop the toasting cycle before it is
finished, simply press the stop button.
The toaster oven broiler will cancel your
toast cycle.
Important Notes on Toasting
The oven rack must be in position B as
indicated in the rack position diagram on
page 5.
WARNING: Placing the rack in the bottom
position or in the top position with the
rack upward while toasting may result in
a fire. Refer to rack position diagram for
proper use.
ROTISSERIE
When using the rotisserie function, it is
helpful to line the baking tray with foil
and place it in the bottom back position
to catch drips. Start the rotisserie in a
cold oven.
When using the rotisserie function, items
should not exceed 4 lbs.
To ensure even cooking, firmly tie meat
and poultry with butcher’s twine or string
before securing to rotisserie skewers.
For crispy skin, leave door ajar for the last
15 minutes of cooking time.
To use the rotisserie function properly,
please follow the diagrams below:
Trussing a
Chicken/Using the
Rotisserie
1. Use a string that
is about 4 to 5
times the length
of the chicken.
2. Place the middle
of the string
under the tail.
Wrap the string
around the tail.
3. Wrap each of the
strings around
the end of each
drumstick.
4. Pull to draw the
legs together,
crossing strings
over each other again.
2
3
4
