BroilKing pov-25 Guia Do Utilizador

The convection oven fan system is specially designed to produce even heat

throughout the cooking cavity. The optional “no-turn” Roastisserie attachment is

used only to center meat in the oven and does not rotate. Please be sure to

preheat the oven for 7-8 minutes to desired temperature before using. If your unit

is not equipped with this attachment, contact BroilKing for purchase information.

1. A spit rod and two heavy duty skewer assemblies are supplied with your oven

to help position your food in the center of the oven cavity.

2. Prepare the fowl or meat selection for cooking. Make sure that meat is clean

and dry. Use boneless roast for roastisserie cooking.

3. Preheat the oven: set the cooking temperature required with the Temperature

Control Knob, then set the Timer knob for the desired time, or else set it to

Continuous On. Place the sheet pan on the bottom of the oven interior to catch

any meat juices.

4. Keep the roastisserie assembly out of the oven until the oven is preheated. In

the meantime, place one skewer assembly onto the spit rod with prongs facing

center. Put spit rod through the center of food to ensure even cooking. Make

sure that the food selection is centered lengthwise also. Slide second skewer

assembly firmly into the meat. Tighten both screws to hold the skewers securely

in place.

5. Carefully insert spit rod into the oven, placing the ends of the spit rod into the

grooves in the center of the chrome shelf holders on the sides of the oven.

Close the oven door. THE SHELVES ARE NOT USED WHEN USING THE

“NO-TURN”  ROASTISSERIE.

6. Two or more small fowls may be roastisserie roasted at the same time by

placing them end to end on the spit (necks toward the center). Be sure to

securely tie the wings and the legs of the fowl with cotton string when using

the roastisserie.

* Note:  Use a fork to support heavy roasts when placing into and removing

from oven.

7. When preparing any type of meat in your convection oven, using either the no-

turn roastisserie or cooking directly on the oven shelf, always place the sheet

pan on the bottom of the oven to catch any drips.

Spit Rod

Skewer Assembly

Cooking is not an exact science, due to many variables such as size and quantity

of food, temperature of food when first put in the oven, etc. Here are general

guidelines for converting conventional recipes for use in a convection oven.

Option one: Bake at the same temperature that the conventional recipe

recommends, but for less time.

Option two: Bake for the amount of time that the conventional recipe calls

for, but reduce the temperature of the oven by about 25 degrees F. This is the

best option for batter -type items such as muffins and cakes,

Option three: (Best) Bake for a little less time than the conventional recipe

calls for, and also reduce the temperature of the oven.

1. If your original conventional recipe baking time is less than 15 minutes, keep

the original baking time but reduce the temperature by 25-30 degrees F.

2. As with any recipe, check the food about 5-10 minutes before the expected 

finish time, due to variables such as the temperature of the food when first 

placed in the oven, quantity of food in the oven, your preferred level of 

“doneness”, etc.

3. The more food in the oven at one time, the longer the cooking time.

4. Some folks recommend preheating any oven at 50 degrees F above the 

desired temperature, then turning the temperature control down to the desired

temperature once you put the food in and close the door. This is because an

oven can lose one degree per second that the door is open. The average 

loss is about 50 seconds.

5. For best results, leave about an inch around the perimeter of the oven interior

for air to circulate.

6. The choice of when to use a convection oven and when to use a conventional

oven with radiant heat usually depends on the cooking container rather than

the food. The whole point of convection cooking is to have the heat circulating

around the food. Casserole lids and high-sided cooking pans block the heat 

from circulating around the food and prevent the oven from cooking efficiently.

A few rules of thumb for best results:

l 

Cookie sheets – use convection oven

l   

Shallow pans (inch sides or so) – use convection oven

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Anything covered (including roasting bags) – use conventional oven

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Deep roasting pans – use conventional oven (Exception : In a convection

    oven, you can roast meats like turkey, beef or lamb in roasting pans 

that  have inch-and-a-half-high sides if you elevate the meat on a rack,

which you should probably do anyway. Or else, use the Roastisserie!)

7. If items such as cakes with runny batter, muffins, or cookies are baking 

unevenly, it is generally because the baking temperature is too high or the 

oven was not preheated long enough before baking.

1. ALWAYS UNPLUG UNIT AND ALLOW TO COOL BEFORE CLEANING.

2. The interior and exterior of the oven are stainless steel and can be cleaned

easily with any cleaner recommended for stainless steel. DO NOT USE ANY

ABRASIVE PRODUCTS.

3. The door can be removed for cleaning. (Page 3 has disassembly instructions.)

4. The shelves and sheet pan may be washed in hot sudsy water or in your 

dishwasher.