Bruksanvisning Imarflex IT-455CR Ugn

Bruksanvisning

HOW TO USE THE ROTISSERIE

1. Plug the unit into a power outlet.

2. Set the upper and lower temperature controls to MAX.

3. Preheat the unit for at least 5 minutes at 230°C.

4. Insert the pointed end of the spit through the skewer, making sure the points of

the skewer face in the same direction as the pointed end of the spit. Slide the

skewer toward the square end of the spit and secure it with the thumbscrew.

5. Place the food to be cooked on the spit by running the spit directly through the

center of the food.

6. Insert the second skewer into the other end of the spit and secure it with the

thumbscrew.

7. Insert the pointed end of the spit into the drive socket. Make sure the square

end of the skewer rests on the spit support.

8. Set the upper and lower temperature controls to 230°C.

9. Set the function selector switch to Rotisserie or Rotisserie & Convection mode.

10. Place the baking tray on the lower rack holder.

11. Turn the timer switch to the desired cooking time.

12. Once the cooking cycle is complete, remove the spit by placing the hooks of the

skewer holder under the grooves on the opposite side of the spit. Lift the left

side of the spit first, then pull it out of the drive socket. Carefully remove the

roasted food and place it on a platter.

13. Unplug the oven after each use.

HOW TO USE THE CONVECTION

1. Set the temperature control to the desired temperature.

2. Set the function selector switch to Convection.

3. Set the heat selector to the desired setting.

4. Set the timer to the desired cooking time.

CLEANING AND MAINTENANCE

1. It is important to clean the entire appliance after each use to prevent grease

buildup and avoid unpleasant odors.

2. Before moving or cleaning, make sure to unplug the unit and allow it to cool.

3. Use a damp cloth to clean the unit.

4. Wash the rack, tray, handle, and skewer with soap and water, then allow them

to dry.

5. Do not immerse the unit in water.

6. Do not use abrasive materials, as they may cause scratches.

COOKING GUIDE

-3-

ROASTED CHICKEN

Ingredients:

1 (4 pound) whole chicken

2 tsp. Salt

1 tsp. White sugar

5 cloves garlic, crushed

2 tbsp. Minced fresh sage

1 tbsp. Minced fresh rosemary

3 pcs. White onion quarter

2 medium carrots quarter

1 cup celery stalk chopped

Procedure:

1. In a bowl, mix the salt, sugar, garlic, rosemary and sage. Rub the Chicken with the

mixture. Cover chicken, and place in the refrigerator for 24 hours.

2. Preheat oven at 175ºC for 5 minutes.

3. Stuff the chicken cavity with the garlic, onion, carrots, celery.

4. Place the chicken on the rotisserie (see “How to use the Rotisserie”)

5. Roast for 60 minutes in the preheated oven at 230ºC or until reach the desired

doneness.

PORCHETTA

Ingredients:

3-pound pc. Fresh pork belly, skin on

2 tbsp. Crushed red pepper flakes

2 tbsp minced fresh sage

1 tbsp minced fresh rosemary

3 cloves Garlic, minced

Salt and pepper

1 bar Cheddar cheese

Procedure:

1. Preheat oven to 175ºC for at least 5 minutes. Have your butcher butterfly pork

shoulder to an even 1-inch thickness, you should have a flat piece of meat about 8

inches by 14 inches. Sprinkle with salt and pepper and set aside.

2. Rub the garlic and all the herbs all over the pork belly.

3. Sprinkle with grated cheese and tie the whole pork.

4. Place the pork on the grill rack and place the tray with water on the bottom.

5. Set the function selector to Convection + Both heaters. Cook for 45 to 60 minutes

at 230ºC or until reach the desired doneness.

6. Remove and allow to rest for 10 to 20 minutes. Slice into 1-inch-thick pieces and

serve.

-4-

RECIPE

HEATER

SIZE and

SERVING

TEMP

TIME

(mins.)

Muffins

Lower

-

150ºC

35

Brownies

Lower

12 single serving

180 °C

30 – 40

Chocolate Chip

Cookie

Lower

2 dozen

180 °C

15 - 20

Chocolate Cake

Lower

12 single serving

180 °C

45 - 50

Buko Pie

Lower

8 single serving

200 °C

30

Roasted Chicken

Upper & Lower

4-pound whole

chicken (1.8 kilo)

230 °C

60

Porchetta

Upper & Lower

3-pound pork belly

(1.3 kilo)

230 °C

45 - 60

Chicken

Galantina

Upper & Lower

4-pound whole

chicken (1.8 kilo)

200 °C

45 - 60

Betyg

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