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5. When cooking poultry, it may be necessary to secure legs and wings to the
body with butchers twine to make the roast as compact as possible for
smooth movement of the rotisserie spit.
6. Season or baste the roast as desired.
7. IMPORTANT! Place the round drip pan into the receptacle at the bottom of
the oven to catch the drippings.
8. Put the solid end of the rotisserie spit in the drive socket on located in the
center of the drip pan.
9. Place the grooved end on the spit support on located on the top interior of
the oven
10. Set the TEMP Control to “450°”.
11. Set the MODE Control to ROTISSERIE.
12. Set the TIMER Control to the time what you need. If more than 1 hour, set
to “Stay On” and check after the setting time.
13. When the roast is done, turn the TIMER Control to “Off” and unplug the
oven.
CAUTION: The oven sides and top, and glass door are hot, use oven mitts or
temperature resistant gloves when removing the chicken. You can also use a
carving fork and set of tongs to remove the roast.
14. Remove the rotisserie from the top by lifting up and out towards you. Pull
the bottom part of the spit out of the drip pan receptacle and place onto a
carving station.
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