BroilKing pov-25 Guía Del Usuario

Temperature knob can

be set for temperatures

between 175

0

 

and 500

0

 F.

Light indicates the

elements are heating up.

Light goes out when set

temperature is attained.

· Continuous on – turn knob LEFT to “On” position (the   symbol.)

Unit  will remain on until knob is turned back to “Off” (0).

· Timer – Turn knob to select cooking times up to 120 minutes.

     Timer will automatically turn oven off at completion of time.

7. This model is equipped with a powerful fan to move large quantities of air, 

giving you optimum convection heat. When oven is in operation, you will 

hear the noise of the fan’s motor. This is normal.

1. Plug unit into a grounded, 3-prong,120 volts/60hz outlet. Be sure you have 

at least 12.5 amps available for this oven on your circuit.

2. When positioning oven on counter, be sure the oven has a minimum of 4” 

of air space on the top and 2” all sides. See Important Safeguards on Page

2 for additional guidelines.

These convection ovens can be automatically controlled by the use of the

temperature knob and the timer/on knob. (See Figure 2.)

1. ALWAYS PREHEAT OVEN FOR A MINIMUM OF 7 MINUTES.

2. Shelf positions  - The POV-25 has 3 shelves. When cooking larger volume

foods, it may not be appropriate to use all the shelves. Use the shelf positions

that best center the food in the oven. DO NOT use a shelf in Roastisserie 

mode (on some units, see page 8) but be sure to use the sheet pan as 

a drip tray on the bottom of the oven.

3. Warming - Set temperatures around 175

0

F.

2. Reheating -  If food is frozen, cook longer at lower temperatures. This will

ensure that food is heated evenly and prevent food fillings from being served

too hot. For proper food safety, be sure that internal temperature of reheated

food reaches at least 165

0

F.

3. For even cooking - Always space food evenly on your cooking pans, space

pans evenly in the oven, and leave space between shelves for proper air 

circulation. This oven can handle up to three standard 1/4 size commercial 

sheet pans at once without rotation. They also handle up to two 1/2 size, 

2-1/2” deep commercial steam table pans.

4. When preparing meat -  Always put the sheet pan on the bottom of the 

oven cavity to catch any drips.

5. DO NOT cover any part of the oven or a sheet pan used as a drip tray with

aluminum foil, which may cause oven to overheat, or may get caught in fan.

Preheat oven to 300 degrees F. Squeeze lemon

over chicken and inside cavity. Mix onion, parsley

and softened butter together. Rub mixture on

outside of chicken, then sprinkle with salt and

pepper. (Or, use your favorite marinade instead

of this recipe’s mixture.)

Place chicken on the spit. Truss chicken, securing

legs and wings, and fastening the skewers. Insert

spit into the oven. Set timer and bake at 300

degrees for about 20 minutes per pound.

Preheat oven to 300 degrees F. Combine oil, soy

sauce, ginger, salt, pepper, garlic & rosemary.

Rub sauce thoroughly over and into the meat.

Place on spit, securing skewers, and tie string

around roast every two inches. Insert spit into the

oven. Set timer and bake at 300 degrees, 20-25

minutes per pound for rare, 30-35  minutes per

pound for medium to medium well.

Marinate in your favorite marinade for several

hours, turning occasionally to allow flavors to set

in. Preheat oven to 350 degrees F. Meanwhile,

gently push spit through the center of the roast,

securing to skewers. Tie securely with string every

two inches. Insert spit into the oven. Set timer

and roast at 350 degrees for time shown on chart,

page 10.

Prick skin of duck lightly with a fork. Pour several

pints of boiling water over duck to soften skin.

Dry. Squeeze lemon on the outside and inside

cavity of the duck. Heat oil, mustard, salt, and

sugar just long enough to melt sugar and blend

flavors. Add the garlic to heated mixture and rub

on the duck.

Preheat oven to 350 degrees F. Meanwhile, place

duck on the spit, trussing the legs and wings

securely, and attaching skewers. Insert spit into

the oven. Roast at 300 degrees for about 20

minutes per pound. To test if duck is cooked

through,

 

pierce

 

deep into the thigh. If the juice

runs clear the duck is done.

Preheat oven to 350 degrees F. Slide the hot

dogs onto the skewers as shown in Figure 3.

Roast for 20 minutes. When done, remove the

spit from the oven and slide the hot dogs off the

skewers using a fork. The hot dogs will be great!

1 Chicken 3 to 4 lbs.

1 Lemon, cut in wedges

1/2 Medium Onion, Grated

1/4 Cup Parsley

4 Tbsp Softened Butter or Margarine

Salt and Pepper

1 Boneless 4-5 pound Leg of Lamb

1 Tbsp Salad Oil

1 Tsp Soy Sauce

1/2 Tsp Powdered Ginger

1 Tsp Salt

1 Tsp Pepper

1 Clove Minced Garlic

2 Tsp Rosemary

1 Roast Beef  3-4 lbs

1 Duckling 4-5 lbs

1 Lemon

4 Tablespoons Oil

1 Tsp Dry Mustard Powder

2 Cloves Garlic, Minced

1/2 Tsp Season Salt

1 Tablespoon Brown Sugar

"A Kid's Treat"
8 - 4" Hot Dogs

OR

4 - 8" Hot Dogs