Bravetti Oven K4930H User Manual

K4930H  
ONE (1) YEAR LIMITED WARRANTY  
EURO-PRO Operating LLC warrants this product to be free from defects in material and  
workmanship for a period of one (1) year from the date of purchase when utilized for  
normal household use.  
If your appliance fails to operate properly while in use under normal household  
conditions within the warranty period, return the complete appliance and accessories,  
freight prepaid to EURO-PRO Operating LLC, 94 Main Mill Street, Door 16, Plattsburgh,  
N.Y. 12901. If the appliance is found to be defective in material or workmanship, EURO-  
PRO Operating LLC will repair or replace it free of charge. Proof of purchase date and  
$16.95 to cover the cost of return shipping and handling must be included.*  
Vertical Rotisserie Oven  
OWNER'S MANUAL  
Model K4930H  
120V, 60Hz., 700 Watts  
The liability of EURO-PRO Operating LLC is limited solely to the cost of the repair or  
replacement of the unit at our option. This warranty does not cover normal wear of parts  
and does not apply to any unit that has been tampered with or used for commercial  
purposes. This limited warranty does not cover damage caused by misuse, abuse,  
negligent handling or damage due to faulty packaging or mishandling in transit.  
This warranty is extended to the original purchaser of the unit and excludes all other  
legal and/or conventional warranties. The responsibility of EURO-PRO Operating LLC if  
any, is limited to the specific obligations expressly assumed by it under the terms of the  
limited warranty. In no event is EURO-PRO Operating LLC liable for incidental or  
consequential damages of any nature whatsoever. Some states do not permit the  
exclusion or limitation of incidental or consequential damages, so the above may not  
apply to you.  
This warranty gives you specific legal rights, and you may also have other rights which  
vary from state to state.  
*Important: Carefully pack item to avoid damage in shipping. Be sure to include  
proof of purchase date and to attach tag to item before packing with your name,  
complete address and phone number with a note giving purchase information,  
model number and what you believe is the problem with item. We recommend you  
insure the package (as damage in shipping is not covered by your warranty). Mark  
the outside of your package “ATTENTION CUSTOMER SERVICE”. We are  
constantly striving to improve our products, therefore the specifications contained  
herein are subject to change without notice.  
------------------------------------------------------------------------------------  
OWNERSHIP REGISTRATION CARD  
Please fill out and mail the product registration card within ten (10) days of purchase in  
order to validate the foregoing Limited Warranty. The registration will enable us to  
contact you in the unlikely event of a product safety notification. By returning this card  
you acknowledge to have read and understood the instructions for use, and warnings set  
forth in the accompanying instructions.  
RETURN TO EURO-PRO OPERATING LLC, 94 Main Mill street, Door 16, Plattsburgh, N.Y. 12901  
K4930H  
______________________________________________________________________  
Appliance model  
______________________________________________________________________  
Date purchased  
Name of store  
______________________________________________________________________  
Owner’s name  
______________________________________________________________________  
EURO-PRO Operating LLC  
94 Main Mill Street, Door 16  
Plattsburgh, NY 12901  
Address  
City  
State  
Zip Code  
Tel.: 1-800-798-7398  
 
Printed in China  
11  
MARINADES, RUBS, SEASONING MIXTURES & SAUCES  
GETTING TO KNOW YOUR VERTICAL ROTISSERIE  
OVEN  
Rubs  
A rub is a highly concentrated blend of herbs and spices which flavors the  
exterior of the meat as it cooks.  
Rubs are applied to the exterior surface of the meat or poultry just before  
cooking; they need no standing time. For convenience, rubs may be applied  
several hours in advance; the coated meat or poultry should be refrigerated  
until cooking time. Flavors will become more pronounced the longer the rub  
is on the meat before cooking.  
1. Door Post  
2. Removable Door  
3. Heating Element  
4. Drive Shaft  
Lemon Rosemary Rub  
5. Base  
1/4 cup  
1/4 cup  
2 cloves  
1 1/2 tsp  
1 tsp  
1/4 tsp  
1/4 tsp  
1/4 tsp  
water  
fresh lemon juice  
garlic, crushed  
grated lemon peel  
dried rosemary leaves, crushed  
salt  
dried thyme leaves  
coarse ground black pepper  
6. 2-Hour Timer  
7. Poultry Tower  
8. Roasting Rack  
9
Tray Support  
10. Fillet/Veggie Rack  
11. Non-stick Drip Tray  
12. Flavor Tray  
Combine all ingredients. Use to season roasts or poultry.  
Southwestern Rub  
1 1/2 tsp  
1 tsp  
1/4 tsp  
1/4 tsp  
chili powder  
garlic powder  
dried oregano leaves, crushed  
ground cumin  
Combine all ingredients. Use to season roasts.  
Lemon-Cilantro Rub  
1/2 cup  
1 tsp  
1/4 tsp  
8-10  
chopped fresh cilantro  
garlic salt  
ground cumin  
lemon slices  
Combine all ingredients except the lemon slices. Use to season poultry.  
Carefully pull edges of skin away from the bird and rub herb mixture on the  
flesh of the bird, then tuck the lemon slices under the skin on top of the  
herbs. Tuck skin back around the bird and place on the poultry tower.  
Technical Specifications  
Voltage:  
Power:  
120V., 60Hz.  
700 Watts  
2
9
 
MARINADES, RUBS, SEASONING MIXTURES & SAUCES  
Read all the sections of this booklet and follow all the instructions carefully.  
Marinades add interesting flavors to meats. Marinades usually consist of  
liquid ingredients such as fruit or vegetable juices, wine, water and oil in  
combination with seasonings and herbs. The meat or poultry is soaked in the  
marinade mixture for several hours or as long as overnight to flavor and/or  
tenderize.  
Before Using Your Vertical Rotisserie  
1. Read all of the instructions included in this manual.  
2. Make sure that the rotisserie is unplugged and the Time Control is in the  
“OFF” position.  
3. Wash all the accessories in hot, soapy water or in the dishwasher.  
4. Thoroughly dry all accessories. Plug rotisserie into outlet and you are  
ready to use your new Vertical Rotisserie.  
Guides for Marinating:  
For flavor, marinate for 2 to 3 hours.  
For tenderization to take place, meat must be marinated at least 6 hours,  
or as long as overnight. Marinating longer than 24 hours causes meat  
fibers on the surface to break down, resulting in a “mushy” texture.  
Turn the meat or poultry during the marinating process so that all sides  
are equally exposed to the marinade.  
Always marinate the meat or poultry in the refrigerator, never at room  
temperature.  
A heavy-duty plastic bag is convenient for marinating; combine  
ingredients, remove excess air and close the bag tightly. A glass bowl  
may also be used; select dishes in which the meat or poultry will fit snugly  
but lie flat.  
Please Note: Initial start-up operation may result in minimal smell and  
smoke (about 15 minutes). This is normal and harmless.  
It is due to burning of the protective substance applied to  
the heating elements in the factory.  
Cleaning  
To keep your rotisserie looking good and functioning properly, you should  
wash it before you use it for the first time and after each use.  
Allow 1/4 to 1/2 cup of marinade for each pound of meat.  
Remaining marinade may be brushed onto the meat or poultry during the  
cooking process.  
Before using the rotisserie for the first time: Wash the Poultry Tower, Roasting  
Rack, Fillet/Veggie Rack, Non-stick Drip Tray, Tray Support and Flavor Tray in  
hot, soapy water, rinse and dry thoroughly. The Poultry Tower, Roasting Rack,  
Fillet/Veggie Rack, Non-stick Drip Tray and Flavor Tray can also be washed in  
the dishwasher. Do NOT wash the tray support in the dishwasher.  
Lamb Marinade  
1/4 cup  
1/4 cup  
1 Tbsp.  
2-3  
1 clove  
1/2 tsp  
1/4 tsp  
Dash  
olive or vegetable oil  
red wine vinegar  
lemon juice  
green onions, chopped  
garlic, quartered  
dried oregano  
dried basil  
The door can be removed for easy cleaning. Slide the door open from left to  
right all the way around to the back of the unit. the hole in the top of the door  
should align with the door post on the top of the unit. the door can now be lifted  
off. Wash the door in hot, soapy water, rinse and dry thoroughly. Do NOT  
wash in dishwasher.  
pepper  
In a small bowl combine all ingredients. Mix well and pour over lamb in a  
heavy duty plastic bag and refrigerate.  
With a damp cloth or sponge, wipe the base inside and out. Do NOT immerse  
the base or the power cord in water or any other liquid. The heating element is  
self-cleaning.  
Mexicali Marinade  
1/2 cup  
1/4 cup  
2 Tbsp  
prepared salsa  
olive or vegetable oil  
fresh chopped cilantro  
After each use, unplug the unit and allow to cool completely. Wash all parts as  
instructed above.  
Combine all ingredients, stirring until well blended. Use to tenderize and  
flavor roasts. Makes about 3/4 cup.  
3
8
 
HINTS & TIPS  
OPERATING INSTRUCTIONS  
• Place the rotisserie on a clean, dry,  
• To prevent foods from sticking to the  
fillet/veggie rack, lightly oil the rack  
before placing food in it.  
• It is not necessary to preheat the  
rotisserie before cooking.  
• When cooking is completed, turn the  
timer to the “Off” position to turn the  
rotisserie off.  
• Use hot pads or oven mitts when  
removing food or handling the racks.  
NEVER cook without the door of the  
rotisserie in place and closed.  
• Because of the high fat content of  
ducks, it is necessary to check the  
drip tray occasionally. If necessary.  
Remove fat with baster, siphon or  
ladle.  
Depending on the shape and length  
of the duck, the neck may need to  
be cut back to allow the bird to sit  
properly on the poultry tower.  
Read all the sections of this booklet and follow all the instructions carefully.  
heat proof surface where it is not  
directly below cabinets, near walls or  
near flammable materials.  
• Meat can be seasoned before  
cooking without losing excess  
moisture or juices.  
• The most accurate method of  
determining the degree of doneness  
is with a meat thermometer inserted  
into the center of the thickest portion  
of the meat.  
• The Suggested Cooking Times are  
only a guide and are based on the  
temperature of refrigerated food.  
Assembly  
Accessories  
1. To attach the door to the unit, hold  
door with viewing window facing  
forwards you. Locate the keyhole slot  
on top of the door with the door post  
on the top of the unit and insert door  
slot over post. Ensure that the base  
of the door is in the track at the  
bottom of the unit. (see illustration  
below)  
Poultry Tower: Tower is  
designed to fit securely  
inside the body cavity of  
most poultry. Slide the  
bird onto the tower with  
the legs down. Extend  
legs over the support  
rings near the base of the  
poultry tower.  
2. Position the tray support in the base  
of the rotisserie.  
Roasting Rack: The  
3. Secure the non-stick drip tray on the  
tray support, lining up the drive shaft  
with the impression on the underside  
of the non-stick drip tray. If it is not  
properly secured, the non-stick drip  
tray will not rotate correctly.  
roasting rack has four (4)  
prongs which are made  
to secure a roast for  
rotisserie cooking. Center  
the roast vertically over  
the prongs and slide it  
down until the meat rests  
on the center support .  
Keyhole Slot  
& Post  
Fillet/Veggie Rack:  
Insert the fillet/veggie  
rack in between the  
prongs of the roasting  
rack making sure that the  
prongs go into the two (2)  
mounting loops on the  
sides of the fillet/veggie  
rack.  
Non-stick Drip Tray  
Tray Support  
Door Track  
4. Place unit on a clean, dry, level  
surface with at least six (6) inches of  
clearance on all sides. (Do NOT  
place under cabinets.)  
5. Place desired food on the appropriate  
accessory (poultry tower, roasting  
rack or fillet/veggie rack) and position  
on the drip tray.  
Non-Stick Drip Tray::  
Place the non-stick drip  
tray onto the tray support  
on the base of the unit.  
Flavor Tray: You can  
add liquid smoke, wine,  
herbs or other  
seasonings with which to  
flavor the poultry or roast.  
Important: Never operate unit without a  
food load.  
Caution: Use oven mitts or hot  
pads when removing cooked food  
or racks. Cooked items will be hot  
and burns could occur.  
4
7
 
OPERATING INSTRUCTIONS  
OPERATING INSTRUCTIONS  
Using the Poultry Tower  
Suggested Cooking Times  
The thermometer should be inserted  
Using the Roasting Rack  
into the meat surface at a slight angle  
or through the end of a roast so that  
the tip of the thermometer is in the  
thickest portion of the meat and not  
resting in fat or against the bone. The  
thermometer must clear the heating  
element while rotating.  
Note on Carving: Whether it is lamb,  
beef, pork or chicken, always allow the  
meat to sit after you remove it from the  
rotisserie. It will continue to cook once  
it is removed from the rotisserie, so  
you will want to remove it when it is 5°  
to 10° short of the desired temperature.  
Always allow the roast or chicken to sit  
for 5 to 10 minutes before carving so  
that the juices will be redistributed in  
the meat. Always use a sharp knife  
when carving.  
The Vertical Rotisserie has been  
designed to cook poultry at the ideal  
temperature, removing most of the  
unwanted fat and grease. The poultry  
will self-baste while it cooks, sealing in  
the natural moisture and nutritional  
goodness found in the poultry.  
The times provided in this manual are  
only a guide to the approximate  
cooking times and are averages of  
many tests. Cooking time also varies  
because of differences on meat,  
procedure, and in equipment. The size  
and shape of the meat and the amount  
of fat and bone are also a major factor.  
The starting temperature of the roast  
and the accuracy of the equipment  
used are examples of procedure and  
equipment variables. Remember also  
that the meat temperature will usually  
rise approximately 5°F after the roast  
is removed from the Vertical Rotisserie  
during the 10-15 minutes allowed for  
standing time before carving.  
The roasting rack is made for  
cooking tender, juicy roasts that  
are lean and delicious. The  
roasting rack promotes even  
cooking.  
Start by trimming the excess fat,  
then season. Place the seasoned  
roast securely onto the prongs of  
the roasting rack and place on the  
drip tray that is in the unit. Cook to  
the desired doneness. We  
Use the following weight guides for  
optimum cooking performance:  
1. Always trim excess fat from poultry  
before cooking.  
2. Rub body cavity with salt, pepper or  
other seasonings if desired.  
3. Fold the wings across the back. We  
recommend that you tie the wings  
and the legs with butchers twine so  
that they do not flap around in the  
rotisserie.  
4. Place the chicken over the poultry  
tower and place the tower onto the  
drip tray in the rotisserie. Do not  
cover. Do not add water to the drip  
tray.  
5. Slide the door clockwise to close.  
6. Turn the timer on to the desired  
time. (Please see “Suggested  
Cooking Times” chart for suggested  
times per pound.)  
7. BBQ sauce can be applied during  
the last half hour of cooking.  
Note: Cooking times may vary by the  
type and size of the bird. We  
recommend using a meat thermometer  
to test for doneness.  
recommend using a meat  
thermometer to test for when the  
roast is done. For variety, try one  
of the marinades, rubs or spice  
mixtures that are in the instruction  
manual. (Please see “Suggested  
Cooking Times” chart for  
We recommend the use of a meat  
thermometer to measure accurately  
the desired doneness of the roast or  
chicken  
IMPORTANT: NEVER cook without  
the door of the rotisserie in place and  
closed.  
suggested times per pound.)  
Using the Fillet/Veggie Rack  
The fillet/veggie rack is ideal for  
cooking fish, chops, chicken  
Note: Cooking results may vary, adjust these times to your individual  
requirements.  
breasts or sliced vegetables.  
To cook fish in the fillet/veggie  
rack, insert the rack onto the  
roasting rack making sure that it is  
secure. Then insert the fish fillets  
inside the rack, place onto the drip  
tray in the unit and set the timer.  
SUGGESTED COOKING TIMES (by pound)  
RARE  
MEDIUM  
WELL  
WEIGHT  
POUNDS  
CUT  
140°F / 60°C  
160°F / 71°C  
147°F / 76°C  
Cornish Game  
Hen  
1 1/4  
3-5  
-------  
-------  
------  
------  
20-25 min  
30-35 min  
Whole Roast  
Chicken  
Pork Roast  
Beef Roast  
Beef Rib  
Lamb  
2-3  
-------  
------  
35-45 min  
35-45 min  
35-45 min  
35-40 min  
2 1/2 – 3 1/2  
2 1/2 – 3 1/2  
3 1/2 - 4  
25-30 min  
25-30 min  
25-30 min  
30-35 min  
30-35 min  
30-35 min  
Note: All rotisserie times are based on meats at refrigerator  
temperature. We do NOT recommend cooking frozen meats.  
Also, the use of a meat thermometer is highly recommended.  
5
6
 

Belkin Laptop Docking Station P73326 F5U120 PC User Manual
Black Decker Drill 5146604 00 User Manual
Bosch Power Tools Sander R0S20VS User Manual
Boston Acoustics Speaker CPS 10Wi User Manual
BOXLIGHT Projector CP 324i User Manual
Briggs Stratton Lawn Mower 355Z User Manual
Briggs Stratton Portable Generator 30473 User Manual
Cabletron Systems Switch 9F122 12 User Manual
Cadillac Automobile 2006 Escalade User Manual
Casio Clock GQ 500 User Manual