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11
Rotisserie Cooking
w WARNING
Fire Hazard.
• If contents ignite, do not open oven
door. Unplug oven and allow contents
to stop burning and cool before
opening door.
• Do not use oven cooking bags.
• Always allow at least 1 inch (2.5 cm)
between food and heating element.
• Always unplug oven when not in use.
1. Slide Large Coated Baking Pan
in low rack position.
2. Tie chicken and large pieces of
meat tightly with cotton string
to prevent meat from hitting
Baking Pan. Search “How to
Truss a Chicken for Rotisserie”
on Internet for instructions.
3. Insert Rotisserie Rod into center
of meat.
Place Rotisserie Forks on Rod
with Forks inserted into bottom
side of chicken. Center meat
lengthwise on Rod.
Tighten screws on Rotisserie
Forks.
4. Manually insert pointed end of
Rod into Rotisserie Insert on
right side of Oven, rotating Rod
if necessary to fit. Place square
end of Rod into slot in bracket
on left side.
5. Rotate TEMP Dial to BROIL/
ROTISSERIE.
6. Set FUNCTION Dial to
ROTISSERIE.
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