Related Manuals for Maxi-matic Elite CUISINE ERO-2008N
Summary of Contents for Maxi-matic Elite CUISINE ERO-2008N
- Page 1 COUNTERTOP OVEN ROTISSERIE PLUS BROILER Model ERO-2008N OWNER’S MANUAL & RECIPES Before operating your new appliance, please read all instructions carefully and keep for future reference.
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Page 2: Important Safety Instructions
IMPORTANT SAFETY INSTRUCTIONS Basic safety precautions should always be followed when using electrical products, especially when children are present. WARNING: TO AVOID THE RISK OF ELECTRICAL SHOCK, ALWAYS MAKE SURE THE PRODUCT IS UNPLUGGED FROM THE ELECTRICAL OUTLET BEFORE ASSEMBLING, DISASSEMBLING, RELOCATING, SERVICING, OR CLEANING. - Page 3 CAUTION: This appliance is equipped with a polarized plug (one blade is wider than the other blade) as a safety feature to reduce the risk of electrical shock. This plug is intended to fit into a polarized outlet only one way. If you are unable to fit the plug into the electrical outlet, try reversing the plug.
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Page 4: Parts Identification
PARTS IDENTIFICATION A) Housing M) Bake/Roasting Pan B) Power Cord N) Wire Rack C) Back Feet O) Tray Handle D) Front Feet P) Crumb Tray E) Face Plate Q) Rotisserie Skewer F) Timer Knob R) Skewer Clamps (2pcs) G) Function Control Knob S) Thumbscrew (2pcs) H) ON-Light Indicator T) Rotisserie Removal Handle... - Page 5 BEFORE USING YOUR COUNTERTOP OVEN WITH ROTISSERIE & BROILER Before using your appliance for the first time, be sure to: Read all the instructions included in this manual. 2) Remove all packaging materials from the appliance. 3) Make sure that the oven is unplugged and the Timer Knob (F) is in the “OFF”...
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Page 6: Using Your Countertop Oven
USING YOUR COUNTERTOP OVEN WITH ROTISSERIE & BROILER (CONT.) ON-Light Indicator (H): It is illuminated whenever the oven is turned on. Bake/Roasting Pan (M): For use in broiling and roasting. Wire Rack (N): For toasting, baking and general cooking for casserole dishes and standard pans. -
Page 7: Rotisserie Cooking
ROTISSERIE COOKING We recommend that you do not cook a roast/chicken weighing more than 4-5lbs. on the skewer (Q). Chicken should be bound in food ties/string to prevent chicken legs or wings from unraveling during cooking; and to keep the rotisserie assembly rotating smoothly. -
Page 8: Roasting Guide
ROASTING IN YOUR OVEN Roast your favorite cut of meat to perfection. The oven can cook up to a 6lb. chicken, turkey and up to a 6lb. roast. A guide has been provided to assist you with roasting times. However, we suggest that you periodically check the cooking progress with a meat thermometer. -
Page 9: Broiling Guide
BROILING IN YOUR OVEN For best results, we recommend that you preheat the oven for 15-minutes on 450°F. OPERATION: Set Temperature Control Knob ( I ) to 450°F. Turn the Function Control Knob (G) to Broil. Preheat the oven. Place the Wire Rack (N) into the oven in one of the higher top slots. Place the Crumb Tray (P) in a slot right under the Wire Rack. - Page 10 BAKING IN YOUR OVEN Bake your favorite cookies, cakes, pies, brownies, etc. The bakeware that will fit in your oven are up to 9-inches in length. We do not recommend the use of oven roasting bags or glass containers inside the oven that are not heat resistant. NEVER use plastic, cardboard, paper or anything flammable in the oven.
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Page 11: Care And Cleaning
KEEP WARM Keep cooked food warm for up to 30-minutes. Longer periods of time are not recommended as food will become dry or spoiled. OPERATION: Set the Temperature Control Knob ( I ) to Keep Warm. Turn the Function Control Knob (G) to Keep Warm. Turn the Timer Control Knob (F) to ON. - Page 12 RECIPES Roasts [For Oven Roast or Rotisserie] These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit & Fork. CHERRY-GLAZED PORK ROAST (Can substitute with Beef Roasts) 14 oz. Jar of cherry preserves 3 lb.
- Page 13 CAJUN PORK ROAST (Can substitute with Beef Roasts) Ingredients: 2 lbs. Boneless Single Loin Pork Roast 2 Tbsp. Paprika ½ Tsp. Cayenne Pepper ½ Tsp. Garlic Powder 2 Tsp. Oregano 1 Tsp. Thyme ½ Tsp. Salt ½ Tsp. White pepper 1 Tsp.
- Page 14 RECIPES (cont.) Chicken [For Oven Roast or Rotisserie] Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly. Reserve leftover mixture for later use. Cover and refrigerate overnight. Place chicken into oven and set heat selection according to Roasting or Rotisserie.
- Page 15 At cooking time, take chicken and insert into the oven. Set heat selection according to Roasting or Rotisserie. Cook about 1- 1½ hours. Once Timer is done, let chicken sit for 5-10 minutes. Remove chicken when it has cooled down. Serve with lime slices and cilantro sprigs.
- Page 16 Mix all ingredients together except for the Ham. Coat mixture over Ham. Place ham into oven. Set heat selection according to Roasting or Rotisserie. Set Timer for 1 ½ - 2 hours. Occasionally brush remaining mixture onto Ham during cooking. Once Timer reaches zero, set switch to No Heat Rotation and let cool for 5 minutes.
- Page 17 Cook apples with the water in a covered saucepan over low heat until the apples are tender. Set aside and let cool slightly. Then purée in a food processor or blender, or mash with a fork. Measure out ¾ of a cup and set aside.
- Page 18 Preheat the oven to 325F. Grease baking sheet. (Make sure the baking sheet is the right size to fit into the oven.) Sift the flour, baking soda and all the spices into a bowl. Set aside. Cream together the butter or margarine and 2/3 of the sugar with an electric mixer.
- Page 19 Mix the flour, yeast and salt in a bowl and blend together. Add a little water to the mixture and mix with a knife. Add the remaining water and use hands to pull the mixture together to make a sticky dough. Turn the dough into a slightly floured surface and knead for 5 minutes until the dough is smooth and elastic.
- Page 20 Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon at a time to the dough until it is smooth and shiny and drops slowly from the spoon. The fourth egg does not need to be used entirely. It can be reserved for later use as a glaze.
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