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Using the rotisserie Warning: The maximum weight for the rotisserie is 3.5 kg.
(secondary oven 1 Place the grill pan in the bottom shelf position to catch any drips.
TOP model) 2 Place the wire support shelf into the oven so that it sits level with the hole at the
back of the oven.
3 Pre-heat the oven. A temperature of 220
0
C is recommended.
4 Place one of the forks onto the spit and tighten the thumbscrew.
5 Skewer the meat with the spit, ensuring that the fork firmly pierces and holds the
meat. When cooking poultry, aim for the bone area under the breast.
6 Fit the second fork, again ensuring that the meat is firmly pierced. For poultry, the
fork should enter just below the thighs. Tighten the thumbscrew into place. Ensure
that the food is well balanced to avoid stress on the motor drive. The maximum weight
bearing of the spit is 3.5kg.
7 Turn off the oven. Fit the handle to the spit assembly, then place the spit over the
wire support shelf and place the spit end into the hole In the rear oven wall. Locate
the spit support onto the wire shelf. Remove the handle (the handle is used solely for
moving the spit) and close the oven door.
8 Turn the oven back on to the rotisserie/grill function ( ).
As a guide, most meats will require about 15 minutes per 450g at 220°C. Always
check that food is thoroughly cooked and that the juices of poultry run clear when
pierced.
Operating the oven Turn the function selector control knob to switch the light on. The light will remain on
light in the 60cm and while the oven is in use. In the 30cm and 40cm ovens, turn the function control to
90cm ovens the light icon. The light will also operate once a function has been selected for
cooking.
Cooling fan The range cooker is fitted with a thermostatically controlled cooling fan designed to
prevent the control panel and knobs from overheating. The fan will operate when a
certain temperature is reached. It will turn off when the temperature decreases.
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