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Accessories
POULTRY RACK
This Rack is designed
to fit
inside the bird and hold
it upright.
Simply slide the bird onto the rack and make sure the legs
are
pointed down and
the
neck
up.
*
With some birds
it
may be necessary
to cut off
part
of the
neck
or pin
down extra large
wings.
*
Make sure
the
bird rotates freely and does
not
touch
any
inside
part of the Rotisserie.
*
Chickens
(not stuffed) need approximately 20
-
30 minutes
per
pound.
*
Always use a
meat thermometer and pierce
in
breast
of
chicken about
3-4 inch.
* Please see Cooking Chart (P.6)
* Leave
at
least
1
inch between
top of
bird and inside
top of
Rotisserie.
* Cooked
birds are more crispy when properly dried.
*
To prepare a bird, place under cold running water,
then
shake
out to
remove excess
water, and finally pat dry
with
absorbent paper
towels.
*
Birds cook faster and look more appetizing when
basted
with
olive
oil or
sauce during last 40 minutes
of
cooking.
Do
not
baste before placing
in Rotisserie.
MEAT TOWER
Meat should be pierced onto
the top of the 4
skewer prongs
on the
top of
the Meat Tower. BE CAREFUL NOT TO
PIERCE
YOUR HANDS WHEN PUSHING MEAT DOWN OVER
THE
SKEWERS.
ENSURE THAT THE MEAT ROTATES FREELY AND LEAVE AT
LEAST
1"
FREE SPACE BETWEEN THE TOP OF THE MEAT AND
THE
INSIDE ROOF OF THE ROTISSERIE.
DRIP TRAY
This tray is made
with
a special non-stick coating. Some
birds
are extremely
fat
so
it
may be necessary
to
remove some
of
the
drippings
from time to time during
cooking.
If this
is
necessary, use a siphon or spoon
to
remove the drippings
during
cooking. Be careful
not to
topple the bird and always use
oven
mitts when attempting this
procedure.
Although it
is
convenient
to
baste
food
while cooking (open Swing
Door
and brush from
top to
bottom
as food rotates), you may
wish
to
stop
the
cooking process
for
extra safety and
then reset
the
timer
to
time
left
before stopping
it.
3
Accessories
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