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45
Rotisserie
Rotisseries uses heat radiated from the upper element.
Food is slowly turned on a skewer in the center of the
oven. This allows food to receive equal heat on all sides.
The Rotisserie mode is best suited for cooking large
pieces of meat (for example a whole chicken, turkey or a
large roast). This mode helps seal in flavor and juices
while allowing the meat to be cooked without the addition
of fats or liquids.
▯ The maximum weight allowed for the rotisserie is 12 lb
(6 kg).
▯ Use a meat thermometer to check the internal
temperature of the meat.
▯ Allowable oven temperature is 175 - 550°F (80 -
290°C).
Note: For double ovens, only one oven cavity will be
enabled for Rotisserie mode.
Assembling the Rotisserie:
1.
Insert the rotisserie rack half way into the oven on rack
position 5.
2.
Slide the left fork into the skewer and tighten the
screw.
3.
Slide meat or poultry for roasting onto the skewer and
tighten the screw.
4.
Slide the right fork onto the skewer and tighten the
screw.
5.
Check the balance of the food on the skewer by rolling
the skewer in the palms of your hands. Food that is not
evenly balanced on the skewer will not cook evenly.
6.
Place the rotisserie skewer onto the rack.
7.
Place the skewer rack into the oven and insert the
drive shaft into the opening on the back oven wall.
8.
If necessary, turn the rotisserie skewer slightly so that
the drive shaft fits properly into the opening.
9.
Insert flat rack on position 1 and insert broil pan to
catch drippings.
Trussing Poultry for the Rotisserie
1.
Slip one of the forks on the skewer with the tines
pointing to the tip of the skewer. Loosely tighten the
screw to keep it from slipping.
2.
Insert the skewer through the poultry securing with the
fork.
3.
Cut 24" (61 cm) of kitchen string and lay it under the
poultry, breast side up, with equal lengths of string on
each side.
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