SUND Y DINNER BEEF RO ST
4 lb. eye round roast
1 tsp. herbs de Provence
1 tsp. garlic pepper
1 tsp. salt
8 small red bliss potatoes
8 oz. small white onions, peeled
8 oz. small whole carrots
1 tbsp. olive oil
Preheat oven on Bake and Convection at 325° F. Season roast with herbes, garlic
pepper and salt. Place on bake/broil pan. Place rack in position "1". Bake for 1
hour.
Toss vegetables with olive oil.
rrange potatoes and onions around roast and bake
1 hour longer.
dd carrots and bake 30 minutes longer or until beef and vegeta-
bles test done. Remove from oven. Tent food with aluminum foil and let rest 10
minutes before serving. Makes about 8 servings.
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Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service
personnel.
1. Turn off unit, unplug from wall outlet and let it cool before cleaning.
2. Clean the glass door with a nylon pad and sudsy water. Do not use a spray glass
cleaner.
3. To remove slide rack, open the door, pull the rack forward and out. Wash in
warm, sudsy water or in a dishwasher. To remove stubborn spots, use a polyester
or nylon pad. To replace the slide rack, open the door completely and slide into
the rail and close the door.
4. Wash the bake pan, broil rack, rotisserie spit and forks in warm, sudsy water or
in the dishwasher. To minimize scratching, use a polyester or nylon pad.
5. To remove the crumb tray, grasp the handle at the front of the oven and pull it
out. Dispose of crumbs and wash the tray in warm, sudsy water. Remove stub
born spots with a nylon mesh pad. Be sure to dry thoroughly before inserting the
tray back into the oven.
Exterior Surfaces
Let the oven cool completely before cleaning any outer surface. Wipe with a damp
cloth or sponge and dry with paper towel or soft cloth.
Cooking Containers
• Metal, ovenproof glass or ceramic bake ware without glass lids can be used in
your oven. Follow manufacturer's instructions.
• Be sure the top edge of the container is at least 2" away from the upper heating
elements.
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