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Depending on which manufacturer they may have differences in operation. It would be best to check that manufacturer's website for a explanation, or the instruction manual. example 3 page guide You should find a wealth of information by searching "Oven Settings Explained"


Or try using preserved lemons. Here you use the peel but it is not bitter. My theory is that peels are bitter due to alkaloids. In preserving, these react with the acidic juice and both are neutralized. The salt acts to preserve it. Why it turned bitter later - most likely it took the extra cooking for the bitterness to transfer from the peels to the meat.

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