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Recipes are included in this manual.
COUNTERTOP OVEN
WITH CONVECTION & ROTISSERIE
PLUS GRILL & GRIDDLE
HORNO TOSTADOR, ROSTIZADOR DORADOR, ASADOR PLANCHA PARA COCINAR
INSTRUCTION MANUAL
Before operating your new appliance, please read all instructions carefully and keep for
future reference.
MODEL: ERO-2008SZ
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS
SHORT CORD PURPOSE
POLARIZED PLUG
PARTS IDENTIFICATION
BEFORE FIRST USE
HOW TO USE
CLEANING AND MAINTENANCE
RECIPES
WARRANTY POLICY
RETURN INSTRUCTIONS
IMPORTANTES MEDIDAS DE SEGURIDAD
EL USO DE UN CORDÓN CORTO
ENCHÚFE POLARIZADO
DESCRIPCION DE PARTES
COMO USAR
MANTENIMIENTO Y LIMPIEZA
PÓLIZA DE GARANTÍA
INSTRUCCIONES DE DEVOLUCIÓN
2
3
3
4
5
5
11
12
26
27
28
29
29
30
31
35
36
37
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IMPORTANT SAFEGUARDS
The Elite Brand takes consumer safety very seriously. Products are designed and
manufactured with our valued consumers’ safety in mind. Additionally, we ask that
you exercise a level of caution when using any electrical appliance by following all
instructions and important safeguards.
READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE
REFERENCE
WARNING: When using electrical appliances, basic safety precautions should
always be followed as below:
1. Do not touch hot surfaces. Use
handles or knobs and oven mitts.
2. 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.
3. Close supervision is necessary when
any appliance is used by or near
children.
4. Unplug from outlet when not in use
and before cleaning. Allow to cool
before putting on or taking off parts.
5. Do not use outdoors.
6. Do not let cord hang over edge of
table or counter, or touch hot
surfaces.
7. Extreme caution must be used when
moving an appliance containing hot
oil or other hot liquid.
8. Do not place on or near a hot gas or
electrical burner, or in a heated oven.
9. Turn all controls to “OFF” before
inserting or removing plug from wall
outlet.
10. Do not place any ammable materials
in the oven: paper, cardboard,
plastic, etc.
11. Do not use oven for other than
intended use.
12. Oversized foods or utensils must not
be inserted in this appliance, as
they may create a re or risk of
electric shock.
13. A re may occur if this appliance is
covered by or touches ammable
material including curtains, draperies,
walls, etc. when in operation. Do not
store any item on top of the
appliance.
14. To disconnect, grasp plug and
remove from outlet. Do not pull by the
cord.
15. Do not store any material, other than
manufacturer’s recommended
accessories, in this oven when not in use.
16. Do not clean with metal scouring pads.
Pieces can break off the pad and touch
electrical parts resulting in a risk of
electric shock.
17. Extreme caution should be used when
using containers constructed of other
than metal or oven safe glass.
18. Do not cover crumb tray or any parts of
the oven with metal foil. This will cause
overheating of the oven.
19. If this product is mounted under a
cabinet:
- To reduce the risk of re, do not place
any heating or cooking
appliance beneath the appliance.
- To reduce the risk of re, do not mount
unit over or near any portion of a heat-
ing or cooking appliance.
- To reduce the risk of electric shock, do
not mount over a sink.
20. Do not operate the appliance if the
power cord or plug is damaged, it must
be replaced by the manufacturer or its
service agent before use.
21. Some countertop and table surfaces,
such as Corian®, wood and/or
laminates, are not designed to
withstand prolonged heat generated by
certain appliances. It is recommended
by countertop manufacturers that a
hot pad or trivet be placed under your
appliance to prevent possible damage to
the surface.
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3
SAVE THESE INSTRUCTIONS.
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY.
SHORT CORD PURPOSE
POLARIZED PLUG
If the plug still does not t, contact a
qualied electrician. Never use the plug
with an extension cord unless the plug
can be fully inserted into the extension
cord. Do not alter the plug of the
product or any extension cord being
used with this product. Do not attempt
to defeat the safety purpose of the
polarized plug.
If this appliance is equipped with a
polarized plug (one blade is wider than
the other), please follow the below
instructions:
To reduce the risk of electrical shock,
this plug is intended to t into a
polarized outlet only one way. If you
are unable to t the plug into the
electrical outlet, try reversing the plug.
If an extension cord is used: (1) the
marked electrical rating of the extension
cord should be at least as great as the
electrical rating of the product; (2) the
extension cord should be arranged so
that it will not drape over the counter
top or tabletop where it can
unintentionally be pulled on or tripped
over by children or pets.
Note: A short power cord is provided
to reduce the risk of personal injury
resulting from becoming entangled in or
tripping over a long cord.
Longer power-supply cords or
extension cords are available and
may be used if care is exercised in
their use.
4
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PARTS IDENTIFICATION
A. Housing
B. Power Cord
C. Back Feet
D. Front Feet
E. Face Plate
F. Timer Knob
G. Function Control Knob
H. ON-Light Indicator
I. Temperature Control Knob
J. Lower Door Frame
K. Glass Door
L. Door Handle
M. Bake/Roasting Pan
N. Wire Rack
O. Tray Handle
P. Crumb Tray
Q. Rotisserie Skewer
R. Skewer Clamps (2pcs)
S. Thumbscrew (2pcs)
T. Griddle
U. Griddle Cover
V. Griddle Cover Handle
W. Rotisserie Removal Handle
5
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BEFORE FIRST USE
Before using your appliance for the rst time, be sure to:
1. 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” position.
4. Wash the accessories (N, M, O, P, T, V) in hot, soapy water or
in the dishwasher. Also remove the rotisserie skewer (Q),
and the skewer clamps (R) from the packaging and wash
these in hot, soapy water.
5. Thoroughly dry all accessories and re-assemble inside the
oven. Plug the oven into the wall outlet and you are ready
to use your new Toaster Oven with Rotisserie & Griddle.
6. After re-assembling your oven, we recommend that you
run it at the highest temperature (450°F) on the Toast
Function for approximately 15-minutes to eliminate any
packing residue that may remain after shipping. This will
remove all traces of odor or smoke that is initially present.
NOTE:
The initial 15 minutes
of use may result
in minimal smell
and smoke. This is
normal and harmless
and comes from the
protective substance
applied to the heating
elements during
manufacturing.
CAUTION:
To avoid risk of injury
or burns, do not touch
hot surfaces when the
oven is in use. Always
use oven mitts.
-
HOW TO USE
Please familiarize yourself with the following oven functions
and accessories prior to rst use:
• Temperature Control Knob (I): Choose the desired
temperature from Keep Warm to 450°F for baking or
rotisserie.
• Function Control Knob (G): This oven is equipped with
ve positions for a variety of cooking needs.
- Bake/Roast – Cakes, pies, cookies, poultry, beef, etc.
- Toast – Bread, Bagels, mufns, frozen wafes, etc.
- Rotisserie – Can cook up to a 5lb. roast or chicken
- Griddle/Broil – For broiling sh, steak, poultry, pork
chops, etc and for making grilled cheese sandwiches,
eggs, bacon, etc on the oven-top.
- Keep Warm – To keep cooked food warm for up to
30-minutes.
• Timer Knob (F): When you turn the Timer Knob to the
left (counter-clockwise), the oven will stay “ON” until it is
manually shut “OFF”. To activate the timer segment of the
control, turn to the right (clockwise) to toast or use as a
timer. This function also has a bell that rings at the end of
the programmed time.
• ON-Light Indicator (H): Illuminated whenever the oven is
turned on.
• Wire Rack (N): For toasting, baking and general cooking
for casserole dishes and standard pans.
• Bake/Roasting Pan (M): For use in broiling and roasting.
Always use extreme
care when removing
rotisserie, bake tray,
wire rack, crumb tray
or any hot container
from the hot oven.
Always use the tray/
rack handle, rotisserie
removal handle or
an oven mitt when
removing these items.
-
5
6
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HOW TO USE (cont.)
• Tray/Rack Handle (O): Allows you to pick up the wire rack (N), bake tray (M)
when they are hot and remove from the oven.
• Rotisserie Skewer (Q): Roasts a variety of meats and poultry that are very
tender and juicy inside, and browned to perfection outside. (Used with
Rotisserie Clamps & Thumbscrews (R & S) to secured food to the Skewer.)
• Rotisserie Handle (W): Used for removing the rotisserie skewer from the oven
after your food is done.
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. For best results, we recommend that you preheat the oven for
15-minutes on 450°F.
OPERATION:
1. Set the temperature control knob ( I ) to 450°F.
2. Turn the function control knob (G) to Rotisserie. Insert the pointed end of the
skewer clamp (R) through the rotisserie skewer (Q), making sure the points of
the skewer clamp (R) face the same direction as the pointed end of the
rotisserie skewer. Slide the skewer clamp (R) towards the square end of the
skewer (Q) and secure with a thumbscrew (S).
3. Place food to be cooked onto the rotisserie skewer (Q) by inserted the skewer
directly through the center of the food. Push food all the way to the end until
the skewer clamp (R) pierces the food to secure.
4. Thread the second skewer clamp (R) through the skewer and pierce the food to
secure and tighten with second thumbscrew (S).
5. Check that the food is centered on the rotisserie skewer.
6. Insert the pointed end of the rotisserie skewer (Q) into the drive socket located
on the right-hand side of the inside of the oven wall. Make sure the square end
of the rotisserie skewer (Q) rests on the skewer support located on the
left-hand side of the oven wall.
7. Slide the Crumb Tray (P) into the lowest position slot right above the bottom
heating element rods to catch food drippings.
8. Turn the Timer Control Knob (F) to the “STAY ON” position.
9. Use the Rotisserie Guide below for suggested roasting times. Check the
doneness with a reliable meat thermometer. Use an independent timer to
remind you to check the meat temperature periodically.
10. When complete, turn the Timer Control Knob (F) to the “OFF” position.
11. Remove the skewer by placing the hooks of the Rotisserie Removal Handle (W)
under the grooves on either side of the skewer (Q). Lift the left side of the
rotisserie skewer rst by lifting it up and out. Then pull the rotisserie skewer
out of the drive socket and carefully remove the roast from the oven. Take the
meat off of the rotisserie skewer (Q) and place on cutting board or platter.
7
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HOW TO USE (cont.)
ROTISSERIE GUIDE:
Cooking results may vary, adjust these times to your individual requirements.
MEAT OVEN TEMPERATURE TIME PER POUND
Beef Roast 325 – 450° 30 – 35 min.
Pork Roast 325 – 450° 45 – 50 min.
Ham 325 – 450° 45 – 50 min.
Chicken 350 – 450° 25 – 30 min.
Turkey 350 – 450° 25 – 30 min.
NOTE:
All rotisserie times are based on meats at refrigerator temperature. Frozen meats may
take considerably longer and difcult to secure onto skewer. Using a meat thermometer is highly
recommended.
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. For best results we recommend that you
preheat the oven for 15-minutes on 450°. We do not recommend the use of oven
roasting bags or glass containers inside the oven unless they are heat resistant
glass. Never use plastic, cardboard, paper or anything ammable inside the oven.
OPERATION:
1. Place food to be cooked into the Bake/Roasting Pan (M).
2. Slide the Grill Rack (N) into the lowest position slot inside the oven.
3. Place the Bake/Roasting Pan (M) on top of the grill rack (N).
4. Set the Temperature Control Knob ( I ) to the desired temperature.
5. Turn the Function Control Knob (G) to Bake/Roast.
6. Turn the Timer Control Knob (F) to the “STAY ON” potion.
7. To check or remove the roast, use the tray/rack handle (O) provided to help you
slide the pan in and out.
8. When cooking is complete, turn the Timer Control Knob (F) to “OFF” position.
ROASTING GUIDE:
Cooking results may vary, adjust these times to your individual requirements.
MEAT OVEN TEMPERATURE TIME PER POUND
Beef Roast 325 – 450° 25 – 30 min.
Pork Roast 325 – 450° 40 – 45 min.
Ham 325 – 450° 35 – 40 min.
Chicken 350 – 450° 20 – 25 min.
Turkey 350 – 450° 20 – 25 min.
NOTE:
All roasting times are based on meats at refrigerator temperature. Frozen meats may take
considerably longer. Using a meat thermometer is highly recommended.
8
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HOW TO USE (cont.)
BROILING IN YOUR OVEN
For best results, we recommend that you preheat the oven for 15-minutes on 450°F.
OPERATION:
1. Set Temperature Control Knob ( I ) to 450°F.
2. Turn the Function Control Knob (G) to Broil.
3. Preheat the oven.
4. Place the Wire Rack (N) into the oven in one of the higher top slots.
5. Place the Crumb Tray (P) in a slot right under the Wire Rack.
6. Place the food onto the Wire Rack (N).
7. Food should be placed as close as possible to the Top Heating Elements
without touching it.
8. Now adjust the Temperature Control Knob ( I ) to the appropriate temperature.
9. Brush food with any sauces or oil, as desired.
10. Turn the Timer Control Knob (F) to “STAY ON”.
11. It is advisable to leave the door slightly ajar to ventilate any smoking caused by
the food.
12. Turn food over midway through the prescribed cooking time.
13. When broiling is complete, turn the Timer Control Knob (F) to “OFF”.
BROILING GUIDE:
Cooking results may vary, adjust these times to your individual requirements.
MEAT OVEN TEMPERATURE TIME PER POUND
Ribeye Steak 400° 25 – 30 min.
T-Bone Steak 400° 25 – 30 min.
Hamburger Patty 400° 25 – 28 min.
Pork Chops 400° 40 – 45 min.
Lamb Chops 400° 30 – 40 min.
Chicken Legs 400° 30 – 35 min.
Fish Filets 350° 20 – 25 min.
Salmon Steaks 350° 20 – 25 min.
NOTE:
All broiling times are based on meats at refrigerator temperature. Frozen meats may take
considerably longer. Using a meat thermometer is highly recommended.
9
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HOW TO USE (cont.)
USING THE OVEN-TOP GRIDDLE
The Griddle (T), located on the top of the oven, is a convenient
way to cook a large variety of foods without having to use
additional pots and pans. It is also perfect for cooking your
dinner side dishes while using the Rotisserie or broiling meat,
sh or poultry. Food can be kept warm while cooking items
within the oven itself or while cooking elsewhere. The Griddle
(T) is ideal for making grilled cheese sandwiches, bacon, eggs,
French Toast, pancakes, hamburgers, hot dogs and much more.
OPERATION:
1. Set the Temperature Control Knob ( I ) to the Maximum
temperature setting.
2. Turn the Function Control Knob (G) to Broil, this will turn on
the top heating element rods to heat up the Griddle (T).
3. Turn the Timer Control Knob (F) to “STAY ON”, preheat for
5-minutes and begin cooking.
4. When nished, turn the Timer Control Knob (F) to the “OFF”
position.
5. Remove food and serve.
6. Always allow the griddle to cool down completely before
removing it off the oven for cleaning. The Griddle (T) is
dishwasher safe.
7. To remove the Griddle (T), open the Glass Door (K). Grip
the front edge of the Griddle and lift upwards carefully.
The back will lift up easily.
8. To place the Griddle (T) back onto the oven after cleaning,
simply set it back on top making sure the front edge is
facing the front.
USING THE LID/COVER TO STEAM
The Lid/Cover (U) can be used to ash steam vegetables, to
warm rolls and to keep other foods warm before serving.
NOTE:
The initial 15 minutes
of use may result
in minimal smell
and smoke. This is
normal and harmless
and comes from the
protective substance
applied to the heating
elements during
manufacturing.
9
OPERATION: (Use a Steam Rack [not included])
1. Prepare and cut foods into uniform size.
2. Place Steam Rack onto the Oven Top Griddle (T).
3. Pour ¼ cup of water into the Griddle. Replenish as needed.
4. Position food onto the Steam Rack.
5. Cover food with the Lid/Cover (U).
6. Set the Temperature Control Knob ( I ) to the Maximum
temperature setting.
7. Turn the Function Control Knob (G) to Broil, this will turn on
the top heating element rods to heat up the Griddle (T).
8. Turn the Timer Control Knob (F) to “STAY ON”, preheat for
5-minutes and begin cooking.
9. When nished, turn the Timer Control Knob (F) to the “OFF”
position. Remove food and serve.
10
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HOW TO USE (cont.)
BAKING IN YOUR OVEN
Bake your favorite cookies, cakes, pies, brownies, etc. The
bakeware that will t 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 ammable in
the oven.
POSITIONING OF THE RACK WHEN BAKING:
Cookies – Use bottom or middle support guides.
Layer Cakes – Use bottom support guide only. (Bake one at a
time).
Pies – Use bottom or middle support guides.
TOASTING IN YOUR OVEN
Large capacity oven allows for toasting 4 to 6 slices of bread, 6
mufns, frozen wafes or frozen pancakes. When toasting only
1 or 2 items, place food on the wire rack (N) in the center of the
oven.
OPERATION:
1. Set the Temperature Control Knob ( I ) to 450°.
2. Turn the Function Control Knob (G) to Toast.
3. Place food to be toasted on the Wire Rack (N).
4. Ensure Crumb Tray (P) is positioned at bottom of oven
below the heating rods.
5. Turn the Timer Control Knob (F) to desired darkness. (Light
to Dark).
6. Bell will ring to signal the end of the Toast cycle.
USING THE CONVECTION
Using the Convection Fan will help distribute the heat within
the oven more evenly. This results in food cooking much faster.
This is ideal for browning or roasting of certain foods.
NOTE:
When using a single
wire rack (N), position
the Wire Rack (N) in
the lowest support
guide.
NOTE:
Wire Rack (N) should
be positioned in the
middle of the oven
with the indentations
pointing down.
OPERATION:
1. Turn the Function Control (G) for either CONVECTION
TOAST or CONVECTION BAKE.
2. The internal convection fan will begin to spin.
3. Adjust the Temperature Control (I) setting to desired
temperature.
4. Adjust the Time Control (F) to the desired cook time.
5. Place food into the oven using the wire rack or roasting
pan.
11
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HOW TO USE (cont.)
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:
1. Set the Temperature Control Knob ( I ) to Keep Warm.
2. Turn the Function Control Knob (G) to Keep Warm.
3. Turn the Timer Control Knob (F) to ON.
4. Turn the Timer Control Knob (F) to OFF when nished
using Keep Warm function.
CAUTION:
When using the Wire
Rack (N) and pulling it
out of the oven,
always support the
rack. Do not let go
until you are sure
the rack is securely
supported by the rack
handle.
CLEANING & MAINTENANCE
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.
CAUTION:
Be sure to unplug the
oven and allow it to
cool before cleaning.
11
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CHERRY-GLAZED PORK ROAST (can substitute with beef roasts)
• Combine rst 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer
for 2 minutes. Add the almonds and simmer for 1 minute.
• Sprinkle roast with salt and pepper. Place roast into the oven.
• Set Timer for 45min. – 1 hour.
• Set heat selection according to Roasting or Rotisserie.
• After every 15 minutes of roasting, occasionally brush on the Cherry Mixture.
• When cooking cycle is complete, turn oven off, remove roast carefully and serve hot.
3 lb. boneless pork roast
½ tsp. salt
¼ tsp. black pepper
14 oz. jar of cherry preserves
¼ c red wine vinegar
¼ tsp. salt
3 tbsp. light corn syrup
¼ tsp. ground cinnamon
¼ tsp. ground cloves
3 tbsp. almonds, slivered toasted
CAJUN PORK ROAST (can substitute with beef roasts)
• Combine all seasonings and rub mixture all over the surface of roast. Place roast into
oven. Set heat selection according to Roasting or Rotisserie.
• Roast for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.
½ tsp. salt
2 tsp. oregano
½ tsp. white pepper
1 tsp. cumin
¼ tsp. nutmeg
2 lbs. boneless single loin pork roast
2 tbsp. paprika
½ tsp. cayenne pepper
½ tsp. garlic powder
1 tsp. thyme
SWEET CHILE CHUTNEY ROAST BEEF
• Place ingredients for Chutney into saucepan. Bring to a boil and simmer for 10 minutes
until nice and thick.
• Place roast beef into oven.
• Set heat selection according to Roasting or Rotisserie.
• Cook for ½ hour – 45 minutes.
• Brush Honey onto Roast. Let roast for another 10 minutes and brush some of Chutney
mixture onto Roast.
• Serve with remaining Chutney mixture.
Chutney:
1 large thinly sliced apples
2 tomatoes, chopped
2 tbsp. brown sugar
½ cup red wine
½ cup water
pinch of cayenne pepper
2 ½ lb. boneless rib of beef
Glaze:
3 tbsp. honey
1 tbsp. dried chilies
RECIPES - Roasts (For Oven Roast/Rotisserie)
These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit
& Fork.
13
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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
RECIPES - Chicken (For Oven Roast/Rotisserie)
SPICY CUBAN ROTISSERIE CHICKEN
• Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot,
garlic, lime peel, oregano, salt, cumin and pepper together.
• Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate
overnight.
• 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.
1 shallot, minced
¼ tsp. pepper lime slices
2 large garlic cloves
Minced cilantro sprigs
1 tsp. grated lime peel
1 large whole chicken (4 lbs.) 2 tsp.
dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
3 tbsp. olive oil
14
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JAMAICAN CHICKEN
• In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme,
allspice and black pepper. Puree until fairly smooth.
• 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. Roast
for 1- 1½ hour.
• Take reserved mixture and place in a saucepan. Bring to a boil. Keep warm over low heat.
• Serve mixture as the sauce with the chicken.
½ tsp. ground allspice
½ tsp. ground black pepper
1 whole chicken (4 lbs.)
BALSAMIC CHICKEN
• In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper akes and garlic.
• Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
• Reserve the mixture.
• Place chicken into oven and set heat selection according to Roasting or Rotisserie.
• Roast for 1-1½ hour.
• Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables in
roasting basket and roast in Oven when chicken is done and removed. Cook for 15-20
minutes or until edges brown.
• Serve together hot with chicken.
1 small red onion, quartered
3 carrots cut into 1” pieces.
1 small eggplant cut into 1” pieces
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. dried rosemary
½ tsp. red pepper akes
RECIPES - Chicken (For Oven Roast/Rotisserie)
These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit
& Fork.
STICKY ROASTED CHICKEN
• Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot,
garlic, lime peel, oregano, salt, cumin and pepper together.
• Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate
overnight.
• 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.
1 large whole chicken (4 lbs.)
2 tsp. dried oregano
1 tsp. salt & pepper
¼ cup fresh lime juice
1 tsp. ground cumin
3 tbsp. olive oil
1 shallot, minced
½ cup water
5-6 thin slices fresh ginger
2 dried chili peppers, crumbled
½ onion chopped.
¼ tsp. pepper lime slices
2 large garlic cloves
minced cilantro sprigs
1 tsp. grated lime peel
1 clove garlic, minced
1 whole chicken (4 lbs.)
1 green bell pepper, sliced
1 red bell pepper, sliced.
¼ cup white-wine vinegar
1 tbsp. pepper sauce
1 tsp. dried thyme
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APPLE CIDER GLAZED HAM
• Combine 2 tbsp. Of apple cider and cornstarch together in small bowl. In a saucepan,
bring cornstarch mixture and rest of apple cider, mustard and cloves to a boil. Stir until
thickened.
• Coat Ham in mixture and refrigerate overnight.
• When ready to cook, place ham into oven.
• Set heat selection according to Roasting or Rotisserie. Set Timer to 1 – 1 ½ hour.
Occasionally glazing Ham with remaining apple cider mixture. Serve mixture over ham.
2 tsp. spicy mustard
1/8 tsp. cloves, ground
HONEY-APRICOT GLAZED HAM
• 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.
• Slice and serve with mixture.
1/3 cup soy sauce
1/3 cup apricot jam
1 (8-10 lb) smoked ham
1 cup honey
1 (6oz) can of frozen orange juice thawed
RECIPES - Hams (For Oven Roast/Rotisserie)
These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit
& Fork.
SUGARED HAM
• Score Ham in diamond pattern and stud with cloves. Marinate Ham in ¾ Cup of Port over
night. Make sure to turn occasionally to coat thoroughly.
• Place Ham into oven
• Set heat selection according to Roasting or Rotisserie. Set Timer for 45 – 60 minutes.
• In small bowl, combine sugar, mustard and 2 Tbsp. of port. Mix until smooth and glazy.
• Once Ham been cooking for 30 – 45 minutes, brush sugar glaze onto Ham and cook for
15 more minutes. Let stand for 15 minutes before carving and serve.
1 (8 lbs) half shank of smoked ham
2 tbsp. whole cloves
¾ cup port wine
2 tbsp. port wine
1 cup packed brown sugar
3 tbsp. dijon mustard
1 (3 lb - 5 lb) boneless shank of ham
1 cup apple cider
½ tsp. nutmeg
¼ tsp. cloves
4 tsp. cornstarch
HONEY BAKED HAM
• Combine all ingredients except for the Ham and string into a saucepan. Stir over medium
heat until warm. Coat Ham with mixture evenly. Cover and refrigerate overnight.
• Place ham into oven. Set heat selection according to Roasting or Rotisserie.
• Set Timer for 45 – 60 minutes or until heated through.
• Let stand for 10 minutes before carving and serve.
1 (5 lb) boneless ham
2 cups honey
2 cups brown sugar
2 tsp. nutmeg
2 tsp. ground cinnamon
5 1/3 tbsp. cider vinegar
2 tsp. ground cloves
16
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HERB STEAKS
• Heat up your Oven Top Grill to desired temperature.
• Mix the mustard, rosemary, pepper and garlic.
• Spread mixture onto both sides of the steaks.
• Grill steaks uncovered for 5-10 minutes depending on desired doneness.
COWBOY T-BONE STEAKS
• Heat up your Oven Top Grill to desired temperature.
• Rub garlic onto steaks. Press crushed peppercorn into the steaks.
• Mix the remaining ingredients except the salt and pepper.
• Brush thinly onto steaks. Set aside remaining mixture.
• Cover and grill steaks for 5-10 minutes depending on desired doneness.
• Serve with remaining butter mixture and sprinkle with salt and pepper.
4 beef t-bone steaks, ¾” thick
¼ cup softened butter
½ tsp worcestershire sauce
1 tbsp dijon mustard
RECIPES - Beef (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
TEQUILA LIME STEAKS
• Mix all the ingredients except the steak in a bowl.
• Using a fork, pierce steak a few times on both sides.
• Coat steak with tequila marinade and store with the marinade in refrigerator for 6 hours.
Do not exceed 24 hours.
• Heat up your Oven Top Grill to desired temperature.
• Remove steak from the marinade. Reserve the remaining marinade for later use.
• Cover and grill steak for 3-7 minutes depending on desired doneness. Occasionally brush
the remaining marinade onto steak while grilling.
2 lb. beef boneless steak
2 tbsp tequila
2 tbsp vegetable oil
½ cup lime juice
½ tsp salt
½ tsp ground cumin
½ tsp cayenne pepper
2 cloves chopped garlic
4 beef boneless top loin steaks, 1” thick
(1 pound)
¼ cup dijon mustard
2 cloves garlic, cut in halves
4 tsp crushed black peppercorn
¼ tsp lime juice
salt & pepper for taste
2 cloves garlic, chopped nely
2 tsp chopped rosemary leaves (fresh or dried)
1 tsp ground pepper
17
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BALSAMIC HERB STEAKS
• Combine rosemary and thyme sprigs in a bowl. Stir in the balsamic vinegar and oil.
• Add steaks to marinade. Coat well on both sides. Cover steaks and marinate with plastic
wrap and refrigerate up to 6 hours. Do not exceed 24 hours.
• Heat up your Oven Top Grill to desired temperature. Remove steaks from the marinade.
Reserve the remaining marinade for later use.
• Cover and grill steak for 5-10 minutes depending on desired doneness. Occasionally
brush the remaining marinade onto steak while grilling.
PEPPER STEAK WITH CABERNET
• Heat up your Oven Top Grill to desired temperature. Rub garlic onto steaks. Press
crushed peppercorn into the steaks.
• Mix the remaining ingredients except the salt and pepper. Brush thinly onto steaks. Set
aside remaining mixture.
• Cover and grill steaks for 5-10 minutes depending on desired doneness. Serve with
remaining butter mixture and sprinkle with salt and pepper.
6 Sirloin Steaks
4 Tbsp. Cracked Peppercorn (black, green and pink)
½ Tsp. Salt
1 Tbsp. Olive Oil
RECIPES - Beef (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
4 Beef boneless top loin steaks, 1” thick (1 pound)
½ Cup Balsamic vinegar
3 Shallots, sliced
1 Cup Cabernet wine
1 ½ Cups beef broth
1 Cup Cream
2 Tbsp. Butter
8 Sprigs of thyme
8 Sprigs of rosemary
¼ Cup Olive oil
RECIPES - Chicken (For Oven Top Grill & Griddle)
CHEDDAR STUFFED GRILLD CHICKEN BREASTS
• Heat your Oven Top Grill to desired temperature
• Take chicken breasts and atten to ¼” thick between sheets of plastic wrap. Sprinkle with
salt and pepper.
• Spread shredded cheddar cheese over chicken breasts and roll chicken tightly, wrapping
in the cheese. Brush chicken with melted butter.
• Cover and grill chicken for 15 minutes.
• Serve with salsa, rice and beans.
¼ Tsp Pepper
1 Tbsp Melted butter
4 Boneless, skinless chicken breasts
3 oz. Shredded cheddar cheese
¼ Tsp Salt
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HONEY MUSTARD GRILLED CHICKEN SANDWICHES
• Mix mustard, honey, oregano, garlic powder, red pepper and water; brush onto chicken
breasts.
• Heat up your Oven Top Grill to desired temperature.
• Cover and grill chicken 8 to 10 minutes, brushing with mustard mixture and turning
occasionally. Serve chicken on buns with tomato, mayonnaise and lettuce.
MAPLE WHISKEY GLAZED CHICKEN BREAST
• Rub chicken breasts with dried thyme.
• Mix the remaining ingredients in a bowl.
• Using a fork, pierce chicken breasts a few times on both sides.
• Coat chicken with marinade and store with the marinade in refrigerator for 2-5 hours. Do
not exceed 24 hours.
• Heat up your Oven Top Grill to desired temperature.
• Remove chicken from the marinade. Reserve the remaining marinade for later use.
• Cover and grill for 15-20 minutes, brushing occasionally with reserved marinade.
1 tbsp dried thyme
2 boneless, skinless chicken breasts
½ cup pure maple syrup
RECIPES - Chicken (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
APPLE HONEY GRILLED CHICKEN
• Heat up your Oven Top Grill to desired temperature.
• Mix all ingredients except chicken in a small bowl. Brush chicken with sauce mixture.
• Reserve the remaining glaze for later use.
• Cover and grill for 15-20 minutes, brushing occasionally with reserved glaze.
• Serve chicken drizzled with remaining apply honey glaze.
4 boneless, skinless chicken breasts
1/3 cup apple jelly
1 tbsp honey
1 tbsp dijon mustard
½ tsp cinnamon
½ tsp salt
4 chicken breast breasts
¼ cup dijon mustard
2 tbsp honey
¼ tbsp garlic powder
1 tablespoon chopped oregano leaves
(fresh or dried)
3 tbsp Jack Daniel’s whiskey
1 tbsp vegetable oil
1/8 tsp red cayenne pepper
1 tsp water
2 tbsp mayonnaise
thin slices of tomatoes
lettuce
whole grain sandwich buns
19
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GRILLED HALIBUT WITH CAILANTRO & LIME
• Mix all the ingredients except the halibut in a bowl.
• Using a fork, pierce the sh a few times on both sides. Coat halibut steaks with lime
juice marinade and store with the marinade in refrigerator for 6 hours. Do not exceed 24
hours.
• Heat up your Oven Top Grill to desired temperature. Remove steaks from the marinade.
Reserve the remaining marinade for later use.
• Cover and grill halibut for 10-15 minutes or until sh akes easily with a fork.
Occasionally brush remaining marinade onto sh while grilling.
• Sprinkle with pepper and serve.
GRILLED SHRIMP
• Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp.
Cover and refrigerate for 3 to 4 hours.
• Heat up your Oven Top Grill to desired temperature.
• Grill shrimp for 5-10 minutes or until skin turns pink and opacity disappears. Occasionally
brush shrimp with remaining marinade while grilling.
2 pounds jumbo shrimp
¼ cup vegetable oil
2 tbsp fresh lemon juice
¼ cup freshly chopped parsley
RECIPES - Seafood (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
CUCUMBER SAUCE WITH SWORDFISH
• Heat up your Oven Top Grill to desired temperature. Cover and grill sh for 5-10 minutes
or until sh akes easily.
• For sauce, combine remaining ingredients into a bowl, mix well and let chill for an hour.
• Remove sh and serve hot with chilled sauce.
2 fresh or frozen swordsh steaks (or halibut)
1/4 cup nely chopped cucumber, seeds removed.
1/3 cup plain yogurt
2 cloves crushed garlic
1 tsp. dill weed
2 halibut steaks
1 tbsp freshly chopped cilantro
2 tbsp lime juice
3 cloves garlic, minced
1 tsp dried basil
1 tsp dry mustard
1 tsp salt
1 clove garlic, chopped
1 tsp olive oil
pepper to taste
20
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LEMON SAGE RED SNAPPER
• Marinade sh in chicken broth for 4-5 hours or over night.
• Season sh on both sides with salt and pepper. Arrange lemon slices over llets,
sprinkle with scallion, then top with sage. Dot with butter.
• Heat up your Oven Top Grill to desired temperature. Cover and grill for 5-10 minutes or
until sh akes easily.
• Transfer sh into serving plates, spoon some of the chicken broth over the sh and serve
right away.
GRILLED FISH WITH MUSHROOMS
• Heat up your Oven Top Grill to desired temperature. Place sh llets onto grill.
• Sprinkle with lemon juice, salt, and lemon pepper.
• Grill for 5-10 minutes or until sh akes easily.
• Meanwhile, combine remaining ingredients in a saucepan and sauté over low heat for 5
to 7 minutes.
• To serve, spoon mushroom mixture over sh. Garnish with parsley springs and lemon
wedges.
4 sh llets (any)
3 tbsp. butter slices
1 tbsp. lemon juice
1½ cups chopped mushrooms
RECIPES - Seafood (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
BUTTERED CITRUS LOBSTER TAILS
• Heat up your Oven Top Grill to desired temperature.
• Make sure the tops of each lobster tail has a slit through the center to allow the meat to
break through.
• Spread the tail open in a buttery fashion. Position tails onto grill.
• Meanwhile, combine lemon juice, salt, ginger, butter, orange peel and paprika together
in small saucepan over low heat until mixture is melted and mixed well.
• Drizzle mixture over lobster tails.
• Grill covered for 20-25 minutes or until lobster shell turns bright red and the meat turns
white.
6 (6oz) fresh lobster tails
¼ cup water
2 tbsp. butter
1 ½ tsp. lemon juice
¼ tsp. nely shredded orange peel
dash of salt
dash of ground ginger
dash of paprika
4 red snapper llets (½ inch thick)
½ tsp. salt
¼ tsp. scallion (minced)
1 tsp. salt
¼ tsp. lemon pepper
2 tbsp. chopped parsley
parsley sprigs and lemon wedges for garnish
1 tsp. sage (crumbled)
3 tbsp. butter
½ cup chicken broth
21
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GRILLED PEACHES
• Half the peaches, remove pits. Drizzle with about 2 tsp of the lemon juice. Cover with
plastic wrap and set aside.
• In a small saucepan, combine vinegar, brown sugar, remaining lemon juice and black
pepper. Boil until reduced by about half.
• Heat up your Oven Top Grill & Griddle to desired temperature. Lightly oil the grill.
• Place peaches cut-side down on. Cover and cook for about 2 minutes, or until there are
grill marks.
• Turn over and baste the cut sides with the vinegar mixture. Cover the grill and cook for
about 3 more minutes, or until softened. Serve with sh or chicken.
APPLE CINNAMON PANKCAKES (use with griddle)
• Heat up your Oven Top Grill & Griddle to desired temperature.
• Put all ingredients into blender container. Blend until apples are nely chopped.
• For each pancake, pour 1/4 cups of batter onto heated griddle.
• Cook until bubbly, turn and cook on other side until golden brown.
1 ½ cups milk
2 eggs
1/3 cup solid shortening
1 ½ cups all-purpose our
RECIPES - Miscellaneous (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
BACON & EGGS 3 CHEESE WRAP (use with griddle)
• Heat up your Oven Top Grill & Griddle to desired temperature.
• Cook bacon on griddle 3-5 minutes or until crisp. Remove and keep warm.
• Cook eggs on griddle for 5-7 minutes or until light and uffy.
• Place tortillas onto griddle, ll with cooked eggs. Lay strips of bacon onto each tortilla.
• Spread cheeses on top. Cook covered for 4-5 minutes or until cheese is melted.
• Serve with tortilla wrapped tightly around the bacon, eggs and cheese.
4 corn or our tortillas
4 strips of bacon
4 eggs, well beaten
¼ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese
¼ cup shredded romano cheese
6 peaches
½ cup balsamic vinegar
2 ½ tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 medium apples, quartered, pared and cored
¼ cup brown sugar
juice of 1 lemon
¼ tsp freshly ground black pepper
22
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GRILLED MIXED VEGETABLES
• Combine all ingredients into bowl. Toss to coat well.
• Heat up your indoor/outdoor grill to desired temperature.
• Grill vegetables until tender. Serve with steaks, chicken or wish.
HAM AND CHEESE GRIDDLE CAKES
• Mix rst ve ingredients in large bowl to blend.
• Whisk buttermilk, egg yolks and 1 ½ tablespoons melted butter in medium bowl to blend.
• Whisk into dry ingredients. Mix in cheese and ham.
• Beat egg whites in another bowl to stiff peaks. Fold whites into batter in 2 additions.
• Heat up your indoor/outdoor griddle to desired temperature.
• Heat 1 tablespoon melted butter on griddle over medium heat. Working in batches, pour
batter into skillet by ¼ cupfuls.
• Cook until cakes are puffed and golden, adding more butter skillet for each batch if
necessary, about 3 minutes per side. Serve with maple syrup.
¾ cup yellow cornmeal
¾ cup unbleached all purpose our
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
RECIPES - Miscellaneous (For Oven Top Grill & Griddle)
Note: Most recipes to be used on the Oven Top GRILL can be incorporated to be used with
grilling INSIDE the oven as well by using the Grilling Rack.
GRILLED NEW POTATOES WITH PARMESAN AND HERBS
• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.
• Drain potatoes; cool.
• Heat up your Oven Top Grill & Griddle to desired temperature.
• Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.
• Grill potatoes until golden, turning occasionally, about 7 minutes. Transfer to bowl.
• Add remaining ingredients; toss to coat. Season with salt and pepper. Serve warm.
3 lbs small red-skinned potatoes
4 tbsp olive oil
1 cup thinly sliced green onions
3 tbsp chopped Italian parsley
3 tbsp grated parmesan
3 cloves of garlic, chopped
2 tsp freshly chopped oregano
2 zucchini, sliced length wise
½ cup sliced mushrooms
½ cup sliced red bell peppers
1 ½ cup buttermilk
3 large eggs, separated
4 tbsp butter, melted
1/3 cup crumbled blue cheese
1/3 cup nely chopped ham maple syrup
½ cup sliced yellow bell peppers
1 tablespoon olive oil
salt and pepper
23
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APPLE SAUCE COOKIES makes 36
• 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.
• Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking sheet is the
right size to t into the oven.)
• Cream together the sugar, butter or margarine in a medium sized bowl until thoroughly
mixed. Beat in the reserved applesauce. Sift the our, baking powder, baking soda, salt
and cinnamon into the mixture and stir to blend. Fold in the walnuts.
• Drop small spoonfuls about the size of jawbreaker onto the prepared baking sheet.
Place each about 2 inches apart to avoid sticking.
• Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a wire rack
and allow to cook before serving.
(You may need to repeat the baking process for the remaining dough.)
pinch of salt
½ tsp ground cinnamon
½ cup chopped walnuts
RECIPES - Baked Goods (For Oven Baking Feature)
GRANNY’S GINGER COOKIES makes 60
• Preheat the oven to 325°F. Grease baking sheet. (Make sure the baking sheet is the right
size to t into the oven.)
• Sift the our, 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.
• Stir in the egg, molasses and lemon juice. Add the our mixture and mix in thoroughly
with a wooden spoon to make a soft dough.
• Shape the dough into 1/4 “ balls. Roll the balls in the left over sugar and place them on
the baking sheets about 2 inches apart.
• Bake for about 12 minutes or until the cookies are rm to the touch. Transfer to a wire
rack and let cool before serving.
(You may need to repeat the baking process for the remaining dough.)
2 ½ cups all-purpose our
1 tsp baking soda
1 ½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cloves
½ cup butter or margarine
1 ½ cups sugar
1 lb. cooking apples, peeled,
cored and diced.
3 tbsp water
½ cup sugar
1 egg, well beaten
4 tbsp black molasses
1 tsp fresh lemon juice
½ cup butter or margarine
1 cup all-purpose our
½ tsp baking powder
¼ tsp baking soda
BUTTERMILK COOKIE BISCUITS makes 15
• Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients rst into a bowl.
Rub the butter or margarine in until the dough becomes crumbly.
• Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft dough.
Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter.
Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at room
temperature. (You may need to repeat the baking process for the remaining dough.)
1 ½ cups all-purpose our
pinch of salt
1 tsp baking powder
½ tsp baking soda
4 tbsp cold butter or margarine
¼ cup buttermilk
24
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ALMOND CINNAMON COOKIE BALLS makes 15
• Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is the
right size to t into the oven.)
• Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they
begin to stiffen and fold enough into the almond mixture to make a fairly rm dough.
Wet hands with cold water and roll small spoonfuls of the dough into round balls. Place
onto baking sheet.
• Bake for 15 minutes making sure that they remain soft on the inside. Too much baking
time will result in hard and tough cookies. Remove the cookie balls from the baking
sheet and set aside to cool.
• Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls into the
sugar, shaking off any excess.
(You may need to repeat the baking process for the remaining dough.)
RECIPES - Baked Goods (For Oven Baking Feature)
BACON BREAD TWISTS makes 12
• Mix the our, yeast and salt in a bowl and blend together. Add a little water to the mix-
ture 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 oured surface and knead for 5 minutes until the dough is
smooth and elastic.
• Divide the dough into 12 even sections and roll into sausage shapes. Lightly grease a
baking sheet. (Make sure the baking sheet is the right size to t into the oven.) Wind
each bacon strip around each “sausage” dough. Brush the dough with beaten egg and
arrange them onto baking sheet.
• Preheat the oven to 400°F. Set the aside for about 30 minutes until the dough has risen to
twice its size. Bake for 20-25 minutes until cooked and gold brown.
• (You may need to repeat the baking process for the remaining dough.)
4 cups all-purpose our
1 envelope active dry yeast
pinch salt
1 2/3 cups hot water
12 bacon strips
1 egg, well beaten
1 ½ cups ground almonds
1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 egg whites
oil for greasing
confectioners’ sugar for coating
DILL AND POTATO BISCUIT CAKES makes 10
• Preheat oven to 450°F. Sift our into a bowl and add the butter, salt and dill. Mix in the
mashed potatoes and enough milk to make a soft dough.
• Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto greased bak-
ing sheet. (Make sure the baking sheet is the right size to t into the oven.)
• Bake fore 20-25 minutes until golden brown. Serve warm.
• (You may need to repeat the baking process for the remaining dough.)
2 cups self-rising our
3 tbsp butter
pinch salt
1 cup freshly made mashed potatoes
2-3 tbsp milk
1 tablespoon nely chopped fresh dill
25
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ITSY BITSY CHEESIE PUFFS makes 45
• Preheat the oven to 400°F. Lightly grease a baking sheet. (Make sure the baking sheet is
the right size to t into the oven.) Sift together the our, salt, dry mustard and cayenne
pepper.
• In a saucepan, bring water and butter to a boil. Remove from heat and add our mixture
all at once, beating until the dough forms a ball. Return to the heat and beat constantly
for 1-2 minutes to dry out. Remove from heat and let cool for 5 minutes.
• 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.
• Using two small spoons, drop small mounds of dough 2 inches apart onto the baking
sheet. Beat the reserved egg with 1 teaspoon water and brush the tops of the dough
balls.
• Bake for 8 minutes, then reduce the oven temperature to 350°F and bake for 7 minutes
more, until puffy and golden. Transfer to a wire rack and let cool slightly.
RECIPES - Baked Goods (For Oven Baking Feature)
FETA CHEESE & CHIVES BISCUITS makes 9
• Preheat the oven to 400°F. Sift the ours and salt into a bowl. Crumble the feta cheese
and rub into the dry ingredients. Stir in the chives, then add the milk and mix to a soft
dough.
• Turn the dough onto a oured surface and lightly knead until smooth. Roll out into ¼
inch thick and stamp out nine biscuits with a oured cookie cutter.
• Transfer to a greased baking sheet. (Make sure the baking sheet is the right size to t
into the oven.) Brush with skim milk and sprinkle with cayenne pepper. Bake for 15
minutes until golden brown. Serve warm.
• (You may need to repeat the baking process for the remaining dough.)
1 cup self-rising our
1 cup self-rising whole wheat our
pinch of salt
3 oz. feta cheese
1 tbsp chopped fresh chives
2/3 cups skim milk, plus extra for glazing
¼ tsp cayenne pepper
1 cup all-purpose our
pinch of salt
1 tsp dry mustard
pinch of cayenne pepper
1 cup water
½ cup chopped butter
4 eggs
1 tbsp nely chopped chives
3 oz. gruyére or swiss cheese, nely diced
26
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LIMITED WARRANTY* ONE (1) YEAR
WARRANTY IS VALID WITH A DATED PROOF OF PURCHASE FROM AN
AUTHORIZED RETAILER
1. Your small kitchen appliance is warranted to the original purchaser to be free from any
manufacturing defects under normal use and conditions for one (1) year, cord excluded.
This Warranty applies only to the original purchaser of this product.
2. Retail stores/merchants selling this product do not have the right to alter, modify, or in any
way revise the terms and conditions of the warranty.
3. If you use your appliance for household use and according to instructions, it should give
you years of satisfactory service.
4. At its sole discretion, Maxi-Matic USA will either repair or replace the product found to be
defective during the warranty period.
5. The repaired or replacement product will be in warranty for the remaining balance of the
one-year warranty period and an additional one-month period.
6. Consumer’s remorse is not an acceptable reason to return a product to our Service Center.
7. This limited warranty covers appliances purchased and used within the 50 U.S. states plus
the District of Columbia and does NOT cover normal wear of parts or:
- Damages caused by unreasonable use, neglect, normal wear and tear, commercial
use, improper assembly or installation of product.
- Damages caused in shipping.
- Damages caused by replacement or resetting of house fuses or circuit breakers.
- Defects other than manufacturing defects.
- Breakage caused by misuse, abuse, accident, alteration, lack of proper care
and maintenance, or incorrect current or voltage.
- Lost or missing parts of the product. Parts will need to be purchased separately.
- Damages of parts that are not electrical; i.e. cracked or broken plastic/glass,
scratched/dented inner pots.
- Damage from service or repair by unauthorized personnel.
- Extended warranties purchased via a separate company or reseller.
- Acts of nature such as re, oods, hurricanes, tornadoes, etc.
8. This warranty does not apply to re-manufactured merchandise.
Maxi-Matic, USA shall not be liable for any incidental or consequential damages caused by the
breach of any express or implied warranty. Apart from the extent prohibited by applicable law,
any implied warranty of merchantability or tness for a particular purpose is limited in time to
the duration of the warranty.
*One Year Limited Warranty valid only in the 50 U.S. states plus the District of Columbia,
excluding Puerto Rico and the Virgin Islands.
This warranty is effective only if the product is purchased and operated in the USA; product us-
age which is in violation of the written instructions provided with the unit will void this warranty.
For international warranty, please contact the local distributor.
This warranty gives you special legal rights and you may also have other rights to which you are
entitled which may vary by state, province, and/or jurisdiction.
**Any instruction or policy included in this manual may be subject to change at any time.
MAXI-MATIC, USA
18401 E. Arenth Ave. City of Industry, CA 91748
Customer Support Hours of Operation MON-FRI 8:30 AM - 5:00 PM PST
(800) 365-6133 Ext: 120/107/105; (626) 912-9877 Ext: 120/107/105
Visit: www.maxi-matic.com for Live Chat Support and Contact Us Form
27
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RETURN INSTRUCTIONS
RETURNS:
A. Any return of defective merchandise to the manufacturer must be
processed accordingly by rst contacting customer service (info@
maxi-matic.com) to obtain an RA # (Return Authorization Number). We
will not accept any returns of merchandise without an applicable RA #.
B. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your
following these instructions if you are returning the unit to Maxi-Matic,
USA:
1. Carefully pack the item in its original carton or other suitable
box with sufcient cushioning to avoid damage in shipping.
2. Before packing your unit for return, be sure to enclose:
a) Your name, full address with zip code, daytime telephone
number, and RA#,
b) A dated sales receipt or PROOF OF PURCHASE,
c) The model number of the unit and the problem you
are having (Enclose in an envelope and tape directly to
the unit before the box is sealed,) and
d) Any parts or accessories related to the problem.
3. Maxi-Matic, USA recommends that you ship the package via UPS
ground service for tracking purposes. We cannot assume
responsibility for lost or damaged products returned to us
during incoming shipment. For your protection, always carefully
package the product for shipment and insure it with the carrier.
C.O.D shipments cannot be accepted.
4. All return shipping charges must be prepaid by you.
5. Once your return has been received by our warehouse, Maxi-Matic,
USA will repair or replace the product if it is defective in material or
workmanship, subject to the conditions in paragraph B.
6. Maxi-Matic will pay the shipping charges to ship the repaired or
replacement product back to you.
28
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IMPORTANTES MEDIDAS DE SEGURIDAD
ADVERTENCIA: Cuando se utilizan aparatos eléctricos, se deben seguir precauciones
de seguridad básicas, entre ellas:
1. Lea todas las instrucciones
cuidadosamente, antes de usar el
aparato.
2. No toque las supercies calientes,
use el mango o las agarraderas.
3. Remueva todo material de empaque,
antes de usar el aparato
4. Lave todas las partes o accesorios
removibles, antes de usar por vez
primera.
5. Para protegerse de una descarga
eléctrica, no sumerja el cordón,
enchufe eléctrico o aparato en agua
o ningún otro líquido.
6. Cercana supervisión es necesaria,
cuando el aparato sea usado por o
cerca de niños
7. Desconecte el aparato cuando no
esté en uso y antes de limpiarlo.
Permita que se enfríe, para remover
las partes o accesorios.
8. Nunca use ningún aparato con el
enchufe dañado. Si el cordón de
alimentación es dañado este debe
ser reemplazado por el fabricante,
personal capacitado o su agente de
servicio, para evitar riesgos.
9. El uso de accesorios no
recomendados por el fabricante,
pueden causar daños personales o al
aparato.
10. No lo use a la intemperie o en
lugares húmedos.
11. No deje que el cordón cuelgue de la
orilla de la mesa, mostrador o toque
cualquier supercie caliente.
12. No lo ponga sobre o cerca de
supercies calientes como estufas y
hornos
13. Siempre deberá conectar el cordón
eléctrico al aparato y después al
toma corriente eléctrica, si aplica.
14. Siempre deberá de apagar el aparato
antes de desconectar del toma
corriente.
15. Nunca introduzca utensilios de metal
en el aparato, podría causar fuego,
descarga eléctrica o daños
personales
16. Fuego podría ocurrir, si el aparato es
cubierto o toca material inamable
como cortinas, alfombras y paredes
cuando esté en uso.
17. Extrema precaución deberá tener
cuando use depósitos construidos
de otro material que no sean de
metal o vidrio, si aplica.
18. No guarde ni ponga ningún material
dentro del aparato, únicamente los
accesorios recomendados por el
fabricante, cuando no esté en uso.
19. No ponga dentro o en la supercie
exterior del aparato los siguientes
materiales: papel, cartón, plásticos
o cualquier otro material similar que
sea inamable.
20. Algunos supercies de mesas y
mostradores hechos o recubiertos
de laminados de CORIAN, MADERA
FINA O FORMICA no están diseñados
para soportar calores prolongados
generados por ciertos aparatos
eléctricos de cocina. SE
RECOMIENDA COLOCAR MANOPLAS
DE COCINA O MANTELES
RESISTENTES AL CALOR BAJO SU
APARATO.
GUARDE ESTAS INSTRUCCIONES
ESTE PRODUCTO ES PARA USO
DOMĚSTICO UNICAMENTE
29
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EL USO DE UN CORDÓN CORTO
1. Para reducir el riesgo de daños personales, como un tropezón o enredarse con
el cordón eléctrico, un cordón eléctrico corto es suministrado con la unidad.
2. Una extensión eléctrica más larga podrá ser utilizada, siempre y cuando tome
extremas precauciones durante su uso.
3. Si una extensión eléctrica más larga va a ser utilizada, tenga muy en cuenta las
siguientes recomendaciones:
• Las especicaciones eléctricas especialmente el (amperaje) del cordón
eléctrico a utilizar deberá de ser igual o de más amperaje que el especicado
en el aparato a utilizar.
• La extensión eléctrica deberá de ser colocada de una manera que no
cuelgue de la mesa, donde una mascota, los niños o cualquier otra persona
lo pueda jalar o tropezar sobre ella, accidentalmente.
ENCHÚFE POLARIZADO
Si este aparato es suministrado con un cordón eléctrico de enchufe polarizado (un
lado del enchufe es más ancho que el otro) favor de seguir las siguientes
recomendaciones.
Para reducir el riesgo de una descarga eléctrica, este enchufe está diseñado para
entrar en el receptáculo eléctrico de una sola manera. Si el enchufe eléctrico no
entra completamente, de un giro al mismo y trate de nuevo; si no entra de ninguna
manera, póngase en contacto con un electricista para solucionar el problema.
NO TRATE DE MODIFICAR EL ENCHÚFE DE NINGUNA MANERA.
30
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DESCRIPCION DE PARTES
A. Horno Tostador
B. Cable Eléctrico
C. Soporte trasero
D. Soporte delantero
E. Panel de control
F. Temporizador de 60 Min. – Controla
el tiempo para cocinar con alarma de
campana
G. Selector de calor – Dirige la posición
del calor en los alimentos, arriba abajo
o los dos al mismo tiempo.
H. Luz de indicador
I. Termostato – controla la temperatura
sobre el ciclo de cocinado.
J. Marco de puerta
K. Puerta de cristal
L. Agarradera
M. Charola asadora – Perfecto para asar
o dorar una gran variedad de carnes.
N. Parrilla para tostar – Para tostar o
dorar una gran variedad de alimentos,
como son panecillos, pan tostado y
bollos de pan.
O. Mango Removible
P. Bandeja
ROSTIZADOR:
(Q, R, S) Varilla para rostizar con ganchos
– Para incertar y rostizar pollos y
carnes
T. Parrilla y plancha asadora
(U, V) Tapadera exterior – Tapadera
profunda para asar y cocinar al
vapor en el exterior del horno. Para
asar o freir una gran variedad de
alimentos mientras cocina en el horn.
W. Soporte para remover y mango
removible – Para remover del
horno caliente la charola asadora
facil y rapidamente.
Nota: Todos los accesorios se pueden
lavar en el lavaplatos sin dañarse
31
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COMO USAR
COMO COCINAR
Cocina trozos de carne a la perfección como pollos, pavos,carne de res, cerdo,
borrego y tambien vegetales. Su nuevo horno podra cocinar hasta 3 y 4 kilos de su
alimento favorito. Favor de segir las instrucciones recomendadas abajo en como
cocinar usando su nuevo horno tostador.
OPERACIÓN:
1. Ponga el alimento a cocinar en la charola asadora.
2. Introduzcala, en la parte mas baja del horno asegurandose de que los
alimentos a cocinar no toquen y esten separados del elemento termico
superior 5cm. aproximadamente.
3. Ajuste el control de termostato a la temperatura deceada.
4. Coloque el selector de calor en la posicion (ALL).
5. Seleccione el tiempo a cocinar con el control
temporizador maximo 1 hora. Alimentos que neseciten mas de una hora para
cocinar, vuelva a seleccionar el tiempo otro vez.
6. Para remover la charola asadora del horno Primero
asegurese de que el horno este apagado (OFF) Y
desconectado del toma corriente.
7. Use el mango removible, coloquelo entre
la parte inferior y orilla superior de la charola
asadora ( vease la gura 1).
8. Lentamente saque la charola del horno y
pongalo en una supercie resistente al calor.
9. Remueva los alimentos ya cocinados y sirva.
PARA ASAR Y DORAR
Antes de usar esta caracteristica del horno, precaliente el horno por 5 minutos en la
posición de maxima temperatura 250 F° para mejores resultados. Corte el exceso de
grasa y húmedad de la carne, siga las instrucciones abajo en como usar su horno.
OPERACIÓN:
1. Con el control termostatico seleccione la temperatura al maximo.
2. Use el selector de calor para seleccionar el elemento termico superior.
3. Precaliente el horno por 15 minutos aproximadamente.
4. Introduzca los alimentos en la parrilla o charola para dorar.
5. Aplique salsas, condimentos y sabores a su gusto, sobre los alimentos.
6. Deslice la parrilla o charola en la parte mas alta del horno, asegurandose de
que los alimentos a cocinar no toquen y esten separados del elemento termico
superior 5cm. aproximadamente.(puede usar la parte media del horno si usted
asi lo preere).
7. Seleccione el tiempo de cocinado.Para alimentos que necesitan mas de 60 min.
de cocinar, vuelva a poner el tiempo otra vez.
8. Cuando el ciclo de cocinar a terminado, asegurese de apagar y desconectar el
horno.
9. Remueva la parrilla o charolla del horno.
10. Coloquelo en una supercie resistente al calor.
11. Remueva los alimentos de la parrilla o charola y sirva.
32
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COMO USAR (cont.)
COMO ROSTIZAR
Cocina alimentos de la manera mas saludable, reduce la cantidad de gordura, grasas
y aceites. Es muy recomendable,cuando use el horno rostizador no exceda la
capacidad de 6 Lbs. (3 Kg.). sazone los alimentos con su condimento favorito. Para
obtener y saborear una excelente comida baja en grasas y muy rico en sabor.
OPERACIÓN:
1. Prepare, unte con su salsa favorita y condimentos, los alimentos a cocinar en el
rostizador, es recomendable que si va a rostizar pollos o godorniz se asegure
de amarrar las alitas y patas para evitar se golpeen o atoren , mientras este
rostizando.
2. Tome la varilla de metal, inserte un gancho y asegurelo apretando el tornillo de
mariposa para evitar que el gancho se mueva y con las puntas hacia el
interior opuesto a la terminal de la varilla. Para apretar los ganchos
simplemente apriete los tornillos de mariposa contra la varilla. Para soltar
simplemente aoje los tornillos de mariposa. Asegurese de mantener limpios
estas partes despues de cada uso.
3. Introduzca los alimentos en la varilla por la punta y empujelo contra las puntas
del primer gancho
4. Tome el segundo gancho introduzca en la varilla
5. Meta el gancho en los alimentos y apriete con el tornillo de mariposa.
6. Tome la varilla ya ensamblado con los alimentos y coloque dentro del horno y
asegurese de que la base nal acanalada de la varilla este de el lado derecho
del horno.
7. Introduzca la punta de la varilla en el oricio dentado del lado izquierdo del
horno y deje descansar el lado derecho de la varilla en la oreja de metal del
horno.
8. Seleccione la maxima temperatura del horno (MAX.)
9. Coloque el control de calor en la posición (ALL)
10. Seleccione el tiempo a cocinar con el control temporizador
11. Cuando el ciclo de cocinar haya terminado asegurese de que el horno este
apagado y desconectado del toma corriente.
12. Saque la varilla ,con los alimentos ya cocinados usando el soporte rostizador y
deslizandolo debajo de la varilla rostizadora, levante y saque del oricio
dentado y de la oreja de metal y ponga los alimentos en una tabla de cortar
13. Aoje y remueva el gancho de la punta de la varilla primeramente, deslice los
alimentos de la varilla.
14. Remueva los alimentos completamente de la varilla rostizadora y sirva.
33
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COMO USAR (cont.)
COCINANDO EN SU HORNO
Cocinando en su nuevo horno tostador MAXI-MATIC Podra cocinar usted una amplia
gama de alimentos como panecillos,galletas,empaderados,pasteles y mucho mas.
Ademas cualquier tipo de moldes para panecillos podran ser usados dentro del
horno, segun sus necesidades. Cualquiera de estos moldes con medidas menos de
12” x 8”1/2 pueden ser husados en el horno y colocarlos encima de la parrilla para
mejor estabilidad.
No es recomendable usar contenedores de plastico o vidrio dentro del horno
OPERACIÓN:
1. Precaliente el horno tostador como sugiere la receta de cocina.
2. Introduzca la parrilla para tostar / asar.
3. Coloque los alimentos a cocinar sobre la parrilla.
4. Seleccione con el control de calor a la posicion (UP).
5. Seleccione el tiempo a cocinar (temporizador).
6. Cuando el tiempo de cocinar a terminado, apague y desconecte el horno.
7. Remueva los alimentos del horno y sirva.
Siempre deverá seguir las instrucciones que vienen en el paquete y receta de cocina.
COMO USAR SU PARRILLA Y PLANCHA PARA ASAR
La parrilla y plancha para asar, localizada en la parte superior del horno es muy
conveniente y una manera exelente para cocinar una amplia variedad de platillos
sin tener que usar muchas ollas y sartenes. Tambien es una manera muy practica
de cocinar pequeños platillos de entremes mientras usa el interior del horno para
cocinar su platillo principal. Alimentos pueden ser mantenidos calientes hasta por 30
min. mientras el horno esta encendido y en uso , esto es ideal para cocinar huevos
con jamon,tortas hamburguesas,perros calientes,bistec,pescado pechuga de pollo y
empaderados de queso.
CUIDADO: Nunca use la parrilla y plancha superior, debajo de un gabinete, esto podría causar un
incendio, esto tambien podría salpicar de aceites y grasas los gabinetes, No olvide de remover cual-
quier cosa que este serca del horno que no quiera usted que se salpique de aceite, como las cortinas,
manteles y otras cosas que estén alrrededor del horno.
OPERACIÓN:
1. Asegurese de que cuando use la parrilla y plancha para asar tambien este el
horno en funcionamiento y esté cocinando dentro al mismo tiempo. Nunca
encienda el horno sin nada dentro.
2. Mientras use el horno deje que la parrilla y la palncha asadora se calienten por 5
min. aproximadamente antes de cocinar en el.
3. La tapadera de la parrilla y plancha asadora puede ser usado para cocinar más
rapidamente y tambien para evitar salpicaduras.
4. Cuando los alimentos estén ya cocinados remueva cuidadosamente y sirva.
5. El horno podra estar encendido para terminar de cocinar los alimentos dentro.
6. Siempre deberá esperar hasta que el horno este apagado (OFF) y esté
completamente frío antes de remover la parrilla y plancha asadora para lavarse.
34
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COMO MANTENER LOS ALIMENTOS CALIENTES
Existen dos maneras de mantener los alimentos calientes en el horno,mientras
termina otros platillos que requieran mucho tiempo para cocinar. Primero usando el
interior del horno para mantener los alimentos calientes hasta por 30 min y segundo,
usando la parte de arriba del horno, mientras este cocinando dentro del horno al
mismo tiempo.
OPERACIÓN:
CUANDO COCINE DENTRO DEL HORNO –
1. Espere hasta que, el ciclo de cocinar haya terminado.
2. Coloque el control de temperatura al nivel mas vajo.
3. El horno se mantendra caliente y los alimentos tambien por aprox. 30 minutos
NOTA: Los alimentos se resecaran, si los deja por periodos largos de tiempo.
COMO USAR (cont.)
CUANDO COCINE EN LA PARTE EXTERIOR DEL HORNO –
1. Mientras el horno este cocinando y otros platillos necesiten de estar calientes.
2. Simplemente coloque la parrilla y bandeja vaporera sobre la charola para asar.
3. No adhiera agua.
4. Ponga los alimentos en la parrilla y cubralo con la tapadera.
5. Los alimentos se podran mantener calientes de 30 a 45 minutos.
NOTA: Los alimentos se resecarán, si los deja por periodos largos de tiempo.
COCINANDO CON CONVECCION
Usando el Ventilador de Convección ayudare a mejor distribuir el calor dentro del
horno; esto resultara en cocción más rápida. Es ideal para rostizar y dorar ciertos
alimentos.
1. Gire la perilla del Selector de Calor (G) para CONVECTION TOAST (Tostar con
Convección) o para CONVECTION BAKE (Cocción con Convección)
2. El ventilador de convección dentro del horno empezara a girar.
3. Ajuste el Termostato (I) a la temperatura deseada.
4. Ajuste el Temporizador (F) al tiempo de cocción deseado.
5. Coloque los alimentos sobre la Parrilla para Tostar o la Charola Asadora y luego
meta al horno.
35
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MANTENIMIENTO Y LIMPIEZA
SIEMPRE ASEGURESE DE QUE EL HORNO ESTE FRÍO Y DESCONECTADO DEL
TOMA CORRIENTE ANTES DE LIMPIAR.
Su nuevo horno, tiene una caracteristica unica. Tiene una capa de material
antiadherente en el interior del horno, que se limpia automatico y continuamente
por si solo mientras lo esta usando. Cualquier salpicadura de alimento en las
paredes del horno se oxidarán por el calor generado dentro del horno mientras esté
en uso. Si lo preere,usted puede tambien usar un trapo o esponja con un poco de
detergente para limpiar los residuos que hayan quedado. No use limpiadores
abrasivos como, estropajos de metal ,espatulas o ningún tipo de utencilos de metal,
podrían causarsevero daño permanente a la supercie antiadherente en el interior
del horno.
Lave todos los otros accesorios en agua caliente con jabón o en el lava vajillas.
Limpie la puerta de cristal del horno con un esponja o trapo húmedo seque con
un trapo seco o papel absorbente. Tambien limpie el exterior del horno con una
esponja o trapo húmedo y despues seque. No use limpiadores abrasivos como,
estropajos de metal, espatulas o ningún tipo de utencilios de metal. Podrían causar
severo daño permanente a la supercie antiadherente en el interior del horno.
No use ningún tipo de limpiadores abrasivos como, estropajos de metal espatulas
para limpiar podría resultar con daños a la parrilla y plancha para asar.
Seque todas las partes incluyendo el horno antes de conectarlo al toma corriente y
volverlo a utilizar.
36
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GARANTÍA LIMITADA * UN (1) AÑO
GARANTIA ES VALIDA CON UNA PRUEBA DE COMPRA FECHADA
1. Se garantiza, al comprador original, de estar libres de defectos de fabricación en
condiciones de uso normales y las condiciones para un (1) año, cordones excluidos. Esta
garantía se aplica sólo al comprador original de este producto.
2. Si necesita cambiar la unidad, devuélvala en su caja original, con el recibo de compra, a la
tienda donde lo compró. Si usted está más allá del plazo concedido para el retorno por la
política de la tienda, por favor consulte la garantía incluida.
3. Si utiliza el aparato para uso doméstico y de acuerdo con las instrucciones, debería
ofrecerle años de servicio satisfactorio.
4. Durante el período de garantía de un año, un producto con un defecto será reparado
o reemplazado por un modelo nuevo o reacondicionado (a nuestro criterio) cuando el
producto sea devuelto a nuestro Centro de Servicio. (Consulte la sección "Devoluciones"
a continuación).
5. El producto reparado o reemplazado estará garantizado por el saldo restante del período
de garantía de un año y un plazo adicional de un mes.
6. Esta garantía limitada cubre los aparatos comprados y usados en los 50 estados
contiguos y el Distrito de Columbia, y no cubre:
-Los daños causados por el uso excesivo, negligencia, uso y desgaste normal, uso
comercial, montaje o instalación incorrecta del producto.
-Los daños causados durante el envío.
-Los daños causados por la sustitución o reposición de fusibles o disyuntores.
-Defectos que no sean defectos de fabricación.
-Rotura causada por mal uso, abuso, accidente, alteración, falta de cuidado y man
tenimiento, o incorrecta de corriente o voltaje.
-Pérdida o falta alguna pieza del producto. Las piezas se deben comprar por
separado.
-Daños de piezas que no sean eléctricos; por ejemplo: agrietado o roto de plástico o
de vidrio.
-Daños por servicio o reparación por personal no autorizado.
-Las garantías extendidas compradas a través de una empresa independiente o
revendedor.
-Remordimiento del consumidor no es una razón aceptable para devolver un
producto a nuestro Centro de Servicio.
* Un año de garantía limitada válida solamente en los 50 estados contiguos y el Distrito de
Columbia, excluyendo Puerto Rico y las Islas Vírgenes.
Esta garantía es válida sólo si el producto es comprado y operado en los EE.UU., el uso del
producto que se encuentra en violación de las instrucciones escritas proporcionadas con la
unidad anulará esta garantía.
Para la garantía internacional, por favor póngase en contacto con el distribuidor local.
** Cualquier instrucción o política incluida en este manual puede estar sujeta a cambios en
cualquier momento.
MAXI-MATIC, EE.UU.
18401 E. Ave Arenth. City of Industry, CA 91748
Departamento de Atención al Cliente: (626) 912-9877 Ext: 120/107/105
Lunes a viernes 8:30am-5pm PST
Sitio web: www.maxi-matic.com
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Questions? We’re here to help!
Visit: www.maxi-matic.com for support on this product.
INSTRUCCIONES DE DEVOLUCIÓN
DEVOLUCIONES:
A. Cualquier devolución de mercancía defectuosa al fabricante deben ser procesados
apropiadamente contactando primero al servicio al cliente (información de contacto se
muestra a continuación) para obtener un # RA (Número de autorización de devolución).
No se aceptará ninguna devolución de mercancía sin un # RA aplicable.
B. INSTRUCCIONES IMPORTANTES DE RETORNO. Su garantía depende que usted siga estas
instrucciones si va a devolver la unidad a Maxi-Matic EE.UU.:
1. Empaque cuidadosamente el producto en su caja original o en otra caja adecua
da para evitar daños durante el envío.
2. Antes del envío de la devolución unidad, asegúrese de adjuntar:
a) Su nombre, dirección completa con código postal, número de teléfono
durante el día, y #RA
b) Un recibo de compra fechado o COMPROBANTE DE COMPRA,
c) El número de modelo de la unidad y el problema que tiene (Encierre en un
sobre y pegue directamente a la unidad antes de sellar la caja) y
d) Todas las piezas o accesorios relacionados con el problema.
3. Maxi-Matic EE.UU. recomienda enviar el paquete de servicio terrestre de UPS para
nes de seguimiento. No podemos asumir la responsabilidad por productos
perdidos o dañados devueltos a nosotros durante el transporte entrante. Para su
protección, siempre cuidadosamente empaquetar el producto para su envío y
asegurarlo con la compañía. Envíos C.O.D no puede ser aceptado.
4. Todos los gastos de envío de devolución debe ser pagado por usted.
5. Una vez que su devolución ha sido recibida por nuestro almacén, Maxi-Matic
EE.UU. se compromete a reparar o sustituir el producto si presenta defectos de
materiales o mano de obra, sujeto a las condiciones del apartado B.
6. Maxi-Matic pagará los gastos de envío para enviar el producto reparado o
reemplazado de nuevo a usted.
Elite Customer Service Center
Elite is a registered trademark of Maxi-Matic, USA.
Copyright Elite by Maxi-Matic.
Actual product may vary from the images/illustrations in this manual due to continual product improvement.
Mail:
Phone:
Website:
Maxi-Matic, USA
18401 E. Arenth Ave
City of Industry, CA
91748-1227
800-365-6133 ext. 120/107/105
www.maxi-matic.com
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& Contact Us Form
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elitebymaximatic @elite_by_maximatic
MODEL: ERO-2008SZ
