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CLEANING AND MAINTENANCE
WARNING: Be sure to unplug the oven and allow it to cool before cleaning.
If desired, wipe the walls with a damp sponge, cloth or nylon scouring pad and mild
detergent. DO NOT USE STEEL WOOL SCOURING PADS, ABRASIVE CLEANERS
OR SCRAPE THE WALLS WITH A METAL UTENSIL, AS ALL OF THESE METHODS
MAY DAMAGE THE INTERIOR COATING.
All accessories should be washed in hot soapy water or can be cleaned in a
dishwasher. The door can be wiped with a damp sponge and wiped dry with a
paper or cloth towel. Clean the outside with a damp sponge. DO NOT USE AN
ABRASIVE CLEANER AS IT MAY DAMAGE THE EXTERIOR FINISH.
DO NOT USE AN ABRASIVE CLEANER OR STEEL WOOL SCOURING PAD ON THE
DRIP PAN AS IT MAY DAMAGE THE PORCELAIN ENAMEL FINISH. LET ALL PARTS
AND SURFACES DRY THOROUGHLY PRIOR TO PLUGGING THE OVEN IN AND
USING.
RECIPES - Roasts (For Oven Roast/Rotisserie)
These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit
& Fork.
ROYAL PORK ROAST
• Cut 8 deep slits in the top of roast, insert garlic into slits.
• Mix mustard, vinegar, thyme, and sage in a bowl. Brush on the mixture onto the roast
entirely.
• Place roast into the oven.
• Set Timer for 1 hour and begin cooking.
• Set heat selection according to Roasting or Rotisserie.
• Warm ¾ cup of broth, apple juice and jam in a small saucepan over medium-high heat or
until jam melts. Brush jam mixture onto roast once. (Save ¼ cup of broth for later use.)
• Add sour cream and cornstarch to jam mixture and mix until smooth. Add the rest of
beef broth into mixture in a saucepan and cook over medium heat until bubbly and
thickened.
• Serve sauce over thin slices of the pork roast.
1 cup reduced-fat beef broth
¾ cup unsweetened apple juice
½ cup apricot jam
1 tbsp. cornstarch
1 tbsp. sour cream
1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 tbsp. dijon mustard
1 tsp. red wine vinegar
¾ tsp. ground thyme
½ tsp. ground sage
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