Elite ERO-2008NFFP Gourmet Countertop XL Toaster Oven Rotisserie Instruction Manual

: June 15, 2024
: ELITE

Table of Contents

Elite ERO-2008NFFP Gourmet Countertop XL Toaster Oven Rotisserie
Product Information
PARTS IDENTIFICATION
HOW TO USE
CLEANING AND MAINTENANCE
RECIPES Roasts
LIMITED WARRANTY
RETURN INSTRUCTIONS
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

Elite ERO-2008NFFP Gourmet Countertop XL Toaster Oven Rotisserie

Elite-ERO-2008NFFP-Gourmet-Countertop-XL-Toaster-Oven-Rotisserie-
product

Product Information

Specifications:

Model: ERO-2008NFFP
Brand: Elite
Type: Countertop Oven
Functions: Rotisserie, Broiler

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 When using electrical appliances, basic safety precautions should always be followed:

Do not touch hot surfaces. Use handles or knobs and oven mitts.
To protect against the risk of electrical shock, do not immerse the cord, plug, or any non-removable parts of this oven in water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from the outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
Do not use outdoors.
Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquid.
Do not place on or near a hot gas or electrical burner, or in a heated oven.
Turn all controls to OFF before inserting or removing the plug from the wall outlet.
Do not place any flammable materials in the oven: paper, cardboard, plastic, etc.
To disconnect, grasp the plug and remove it from the outlet. Do not pull by the cord.

Parts Identification:
Refer to the user manual for a detailed description and illustration of all parts.

Before First Use:
Please follow these steps before using your Countertop Oven Rotisserie Plus Broiler:

Remove all packaging materials and labels.
Clean all parts thoroughly with warm soapy water and dry.

How to Use:
Follow these instructions to operate your Countertop Oven Rotisserie Plus Broiler:

Place the appliance on a stable and heat-resistant surface.
Plug the power cord into a grounded electrical outlet.
Set the desired temperature using the temperature control dial.
Select the desired cooking function (rotisserie or broiler) using the function selector.
Allow the oven to preheat for a few minutes.
Prepare your food according to the recipe or your preference.
Place the food inside the oven and close the door.
Monitor the cooking process through the oven window or by opening the door as needed.
Once the food is cooked, turn off the oven and unplug it from the electrical outlet.
Use oven mitts or handles to remove the food from the oven.

Cleaning and Maintenance:
Proper cleaning and maintenance will ensure the longevity and performance of your Countertop Oven Rotisserie Plus Broiler:

Always unplug the oven before cleaning.
Allow the oven to cool down before cleaning.
Wipe the exterior of the oven with a damp cloth and mild detergent.
Remove and clean the crumb tray regularly to prevent buildup.
Use a non-abrasive sponge or cloth to clean the interior of the oven.
Do not immerse the oven in water or any other liquid.

Recipes:
Discover delicious recipes to prepare with your Countertop Oven Rotisserie Plus Broiler in the included recipe booklet or visit our website for more recipe ideas.

Warranty Policy:
Refer to the warranty card included with your appliance for detailed information about the warranty policy.

Return Instructions:
If you need to return or exchange your Countertop Oven Rotisserie Plus Broiler, please follow the instructions provided on the warranty card or contact our customer service team for assistance.

Frequently Asked Questions:

Q: Can I use the oven outdoors?
A: No, the oven is designed for indoor use only. Using it outdoors can be dangerous.
Q: Can I clean the oven with metal scouring pads?
A: No, do not clean with metal scouring pads as they can damage the oven’s surface and potentially touch electrical parts.
Q: Can I cover the crumb tray with metal foil?
A: No, covering the crumb tray or any parts of the oven with metal foil can cause overheating.
Q: Can I place flammable materials inside the oven?
A: No, do not place any flammable materials such as paper, cardboard, or plastic inside the oven as it can lead to a fire hazard.
Q: How should I clean the oven?
A: Always unplug the oven before cleaning. Use a damp cloth and mild detergent to clean the exterior. Wipe the interior with a non-abrasive sponge or cloth. Do not immerse the oven in water or any liquid.

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:

Do not touch hot surfaces. Use handles or knobs and oven mitts.
To protect against the risk of electrical shock, do not immerse the cord, plug, or any non-removable parts of this oven in water or other liquid.
Close supervision is necessary when any appliance is used by or near children.
Unplug from the outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
Do not use outdoors.
Do not let the cord hang over the edge of the table or counter, or touch hot surfaces.
Extreme caution must be used when moving an appliance containing hot oil or other hot liquid.
Do not place on or near a hot gas or electrical burner, or in a heated oven.
Turn all controls to “OFF” before inserting or removing the plug from the wall outlet.
Do not place any flammable materials in the oven: paper, cardboard, plastic, etc.
To disconnect, grasp the plug and remove it from the outlet. Do not pull by the cord.
Do not use the oven for other than intended use.
Oversized foods or utensils must not be inserted in this appliance, as they may create a fire or risk of electric shock.
Do not store any material, other than the manufacturer’s recommended accessories, in this oven when not in use.
A fire may occur if this appliance is covered by or touches flammable material including curtains, draperies, walls, etc. when in operation. Do not store any item on top of the appliance.
Do not clean with metal scouring pads. Pieces can break off the pad and touch electrical parts resulting in a risk of electric shock.
Extreme caution should be used when using containers constructed of other than metal or oven-safe glass.
Do not cover the crumb tray or any parts of the oven with metal foil. This will cause overheating of the oven.
To reduce the risk of fire, do not place any heating or cooking appliance beneath the appliance.
To reduce the risk of fire, do not mount the unit over or near any portion of a heating or cooking appliance.
To reduce the risk of electric shock, do not mount over a sink.
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.
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.

SHORT CORD PURPOSE

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 may be used if care is exercised in their use.

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 countertop or tabletop where it can unintentionally be pulled on or tripped over by children or pets.

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 fit into a polarized outlet only one way. If you are unable to fit the plug into the electrical outlet, try reversing the plug.
If the plug still does not fit, contact a qualified 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.

SAVE THESE INSTRUCTIONS. THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

PARTS IDENTIFICATION

Elite-ERO-2008NFFP-Gourmet-Countertop-XL-Toaster-Oven-Rotisserie-
fig-

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. Rotisserie Removal Handle

BEFORE FIRST USE

Before using your appliance for the first time, be sure to:

Read all the instructions included in this manual.
Remove all packaging materials from the appliance.
Make sure that the oven is unplugged and the Timer Knob (F) is in the “OFF” position.
Wash the accessories (N, M, O, P, T, V) in hot, soapy water or the dishwasher. Also remove the rotisserie skewer (Q), and the skewer clamps (R) from the packaging and wash these in hot, soapy water.
Thoroughly dry all accessories and reassemble them inside the oven. Plug the oven into the wall outlet and you are ready to use your new Toaster Oven with Rotisserie and griddle.
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.

HOW TO USE

Please familiarize yourself with the following oven functions and accessories before first 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 five positions for a variety of cooking needs.
Bake/Roast – Cakes, pies, cookies, poultry, beef, etc.
Toast – Bread, Bagels, muffins, frozen waffles, etc.
Rotisserie – Can cook up to a 5lb. roast or chicken
Griddle/Broil – For broiling fish, 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.
CAUTION :
- To avoid the risk of injury or burns, do not touch hot surfaces when the oven is in use.
- Always use oven mitts.
- 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.
Tray/Rack Handle (O): Allows you to pick up the wire rack (N), and bake tray (M) when they are hot and remove them 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 and thumbscrews (R & S) to secure food to the Skewer.)
Rotisserie Handle (T): 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 at 450°F.

OPERATION:

Set the temperature control knob ( I ) to 450°F.
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).
Place the food to be cooked onto the rotisserie skewer (Q) by inserting the skewer directly through the center of the food. Push the food to the end until the skewer clamp (R) pierces the food to secure it.
Thread the second skewer clamp (R) through the skewer and pierce the food to secure and tighten with the second thumbscrew (S).
Check that the food is centered on the rotisserie skewer.
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.
Slide the Crumb Tray (P) into the lowest position slot right above the bottom heating element rods to catch food drippings.
Turn the Timer Control Knob (F) to the “STAY ON” position.
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.
When complete, turn the Timer Control Knob (F) to the “OFF” position.
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 first 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 it on a cutting board or platter.

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 be difficult to secure onto a 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 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 at 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 flammable inside the oven.

OPERATION:

Place food to be cooked into the Bake/Roasting Pan (M).
Slide the Grill Rack (N) into the lowest position slot inside the oven.
Place the Bake/Roasting Pan (M) on top of the grill rack (N).
Set the Temperature Control Knob ( I ) to the desired temperature.
Turn the Function Control Knob (G) to Bake/Roast.
Turn the Timer Control Knob (F) to the “STAY ON” potion.
To check or remove the roast, use the tray/rack handle (O) provided to help you slide the pan in and out.
When cooking is complete, turn the Timer Control Knob (F) to the “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.

BROILING IN YOUR OVEN
For best results, we recommend that you preheat the oven for 15 minutes at 450°F.

OPERATION:

Set Temperature Control Knob ( I ) to 450°F.
Turn the Function Control Knob (G) to Broil.
Preheat the oven.
Place the Wire Rack (N) into the oven in one of the higher top slots.
Place the Crumb Tray (P) in a slot right under the Wire Rack.
Place the food onto the Wire Rack (N).
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.
Brush food with any sauces or oil, as desired.
Turn the Timer Control Knob (F) to “STAY ON”.
It is advisable to leave the door slightly ajar to ventilate any smoking caused by the food.
Turn food over midway through the prescribed cooking time.
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.

BAKING IN YOUR OVEN
Bake your favorite cookies, cakes, pies, brownies, etc. The bakeware that will fit in your oven is 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 flammable in the oven.

POSITIONING OF THE RACK WHEN BAKING:

Cookies – Use bottom or middle support guides.
Layer Cakes – Use the bottom support guide only. (Bake one at a time).
Pies – Use bottom or middle support guides.

NOTE :
When using a single wire rack (N), position the Wire Rack (N) in the lowest support guide.

TOASTING IN YOUR OVEN
The large capacity oven allows for toasting 4 to 6 slices of bread, 6 muffins, frozen waffles, or frozen pancakes. When toasting only 1 or 2 items, place food on the wire rack (N) in the center of the oven.

OPERATION:

Set the Temperature Control Knob ( I ) to 450°.
Turn the Function Control Knob (G) to Toast.
Place food to be toasted on the Wire Rack (N).
Ensure the Crumb Tray (P) is positioned at the bottom of the oven below the heating rods.
Turn the Timer Control Knob (F) to desired darkness. (Light to Dark).
The bell will ring to signal the end of the Toast cycle.

NOTE:
Wire Rack (N) should be positioned in the middle of the oven with the indentations pointing down.

KEEP WARM
Keep cooked food warm for up to 30 minutes. Longer periods are not recommended as food will become dry or spoiled.

OPERATION:

Set the Temperature Control Knob ( I ) to Keep Warm.
Turn the Function Control Knob (G) to Keep Warm.
Turn the Timer Control Knob (F) to ON.
Turn the Timer Control Knob (F) to OFF when finished 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 AND MAINTENANCE

WARNING : Be sure to unplug the oven and allow it to cool before cleaning. If desired, wipe the walls with a damp sponge, cloth, or nylon scouring pad and mild detergent.

DO NOT USE STEEL WOOL SCOURING PADS, OR 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 BEFORE PLUGGING THE OVEN IN AND USING.

RECIPES Roasts

(For Oven Roast/Rotisserie)
These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit and fork.

ROYAL PORK ROAST
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 1 cup reduced-fat beef broth ¾ cup unsweetened apple juice ½ cup apricot jam 1 tbsp. cornstarch 1 tbsp. sour cream

Cut 8 deep slits in the top of the roast, and insert garlic into the slits.
Mix mustard, vinegar, thyme, and sage in a bowl. Brush the mixture onto the roast entirely.
Place roast into the oven.
Set the 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 the jam melts. Brush the jam mixture onto the roast once. (Save ¼ cup of broth for later use.)
Add sour cream and cornstarch to the jam mixture and mix until smooth. Add the rest of the beef broth into the mixture in a saucepan and cook over medium heat until bubbly and thickened.
Serve sauce over thin slices of the pork roast.

CHERRY-GLAZED PORK ROAST
(can substitute with beef roasts)
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 3 lb. boneless pork roast ½ tsp. salt ¼ tsp. black pepper

Combine the first 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 the 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 the cooking cycle is complete, turn the oven off, remove the roast carefully, and serve hot.

CAJUN PORK ROAST
(can substitute with beef roasts)
2 lbs. boneless single loin pork roast 2 tbsp. paprika ½ tsp. cayenne pepper ½ tsp. garlic powder 1 tsp. thyme ½ tsp. salt 2 tsp. oregano ½ tsp. white pepper 1 tsp. cumin ¼ tsp. nutmeg

Combine all seasonings and rub the mixture all over the surface of the roast. Place roast into the oven. Set heat selection according to Roasting or Rotisserie.
Roast for 1- 1 ½ hour. When done, cool down for 10 minutes before serving.

SWEET CHILE CHUTNEY ROAST BEEF

Chutney:
1 large thinly sliced apple 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

Place ingredients for Chutney into a saucepan. Bring to a boil and simmer for 10 minutes until nice and thick.
Place roast beef into the oven.
Set heat selection according to Roasting or Rotisserie.
Cook for ½ hour – 45 minutes.
Brush Honey onto the Roast. Let roast for another 10 minutes and brush some of the Chutney mixture onto the Roast.
Serve with the remaining Chutney mixture.

RECIPES Chicken
(For Oven Roast/Rotisserie)

JAMAICAN CHICKEN
½ cup water 5-6 thin slices fresh ginger 2 dried chili peppers, crumbled ½ onion chopped. ¼ cup white-wine vinegar 1 tbsp. pepper sauce 1 tsp. dried thyme ½ tsp. ground allspice ½ tsp. ground black pepper 1 whole chicken (4 lbs.)

In a 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 the leftover mixture for later use. Cover and refrigerate overnight.
Place chicken into the oven and set heat selection according to Roasting or Rotisserie. Roast for 1- 1½ hours.
Take the reserved mixture and place it in a saucepan. Bring to a boil. Keep warm over low heat.
Serve the mixture as the sauce with the chicken.

BALSAMIC CHICKEN
1/3 cup olive oil 1/3 cup balsamic vinegar 1 tbsp. dried rosemary ½ tsp. red pepper flakes 1 clove garlic, minced 1 whole chicken (4 lbs.) 1 green bell pepper, sliced 1 red bell pepper, sliced. 1 small red onion, quartered 3 carrots cut into 1” pieces. 1 small eggplant cut into 1” pieces

In a small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic.
Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour.
Reserve the mixture.
Place chicken into the oven and set heat selection according to Roasting or Rotisserie.
Roast for 1-1½ hours.
Add the vegetables into the reserved mixture and toss to coat evenly. Place vegetables in a roasting basket and roast in the Oven when the chicken is done and removed. Cook for 15-20 minutes or until edges brown.
Serve together hot with chicken.

STICKY ROASTED CHICKEN
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 ¼ tsp. pepper lime slices 2 large garlic cloves minced cilantro sprigs 1 tsp. grated lime peel

Truss chicken or tie drumsticks together. In a 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 it into the oven.
Set heat selection according to Roasting or Rotisserie.
Cook for about 1- 1½ hours.
Once the Timer is done, let the chicken sit for 5-10 minutes.
Remove the chicken when it has cooled down. Serve with lime slices and cilantro sprigs.

RECIPES Hams
(For Oven Roast/Rotisserie)

APPLE CIDER GLAZED HAM
1 (3 lb – 5 lb) boneless shank of ham 1 cup apple cider 2 tsp. spicy mustard 1/8 tsp. cloves, ground 4 tsp. cornstarch

Combine 2 Tbsp. Of apple cider and cornstarch together in a small bowl. In a saucepan, bring the cornstarch mixture and the rest of the apple cider, mustard, and cloves to a boil. Stir until thickened.
Coat Ham in the mixture and refrigerate overnight.
When ready to cook, place the ham in the oven.
Set heat selection according to Roasting or Rotisserie.
Set the Timer to 1 – 1 ½ hours. Occasionally glaze Ham with the remaining apple cider mixture. Serve mixture over slices of Ham.

HONEY-APRICOT GLAZED HAM
1 (8-10 lb) smoked ham 1 cup honey 1 (6oz) can of frozen orange juice thawed 1/3 cup soy sauce 1/3 cup apricot jam ½ tsp. nutmeg ¼ tsp. cloves

Mix all ingredients except for the Ham. Coat mixture over Ham.
Place ham into the oven.
Set heat selection according to Roasting or Rotisserie. Set the Timer for 1 ½ – 2 hours.
Occasionally brush the remaining mixture onto the Ham during cooking.
Once the Timer reaches zero, set the switch to No Heat Rotation and let cool for 5 minutes.
Slice and serve with mixture.

SUGARED HAM
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

Score Ham in a diamond pattern and stud it with cloves. Marinate Ham in ¾ Cup of Port overnight. Make sure to turn occasionally to coat thoroughly.
Place Ham into the oven
Set heat selection according to Roasting or Rotisserie. Set the Timer for 45 – 60 minutes.
In a small bowl, combine sugar, mustard, and 2 Tbsp. of port. Mix until smooth and glazy.
Once Ham has been cooking for 30 – 45 minutes, brush sugar glaze onto the Ham and cook for 15 more minutes. Let stand for 15 minutes before carving and serve.

HONEY BAKED HAM
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

- Combine all ingredients except for the Ham and the string into a saucepan. Stir over medium heat until warm. Coat Ham with mixture evenly. Cover and refrigerate overnight.
Place ham into the oven. Set heat selection according to Roasting or Rotisserie.
Set the Timer for 45 – 60 minutes or until heated through.
Let stand for 10 minutes before carving and serve.

RECIPES Cookies
(For Oven Baking Feature)

APPLE SAUCE COOKIES makes 36
1 lb. cooking apples, peeled, cored and diced. 3 tbsp water ½ cup sugar ½ cup butter or margarine 1 cup all-purpose flour ½ tsp baking powder ¼ tsp baking soda pinch of salt ½ tsp ground cinnamon ½ cup chopped walnuts

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 fit 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 flour, 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 a 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.