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(on models so equipped)
DO NOT USE THE MEAT
THERMOMETER WITH THE
ROTISSERIE.
Food is cooked by revolving
on
a
spit under the (upper) broil unit.
As food turns, it bastes itself to
produce a succulent brown and
tender roast. Meat tender enough
for
roasting may be rotissed.
1. Assemble rotisserie. Insert
curved ends
of
frame into large
holes of broiler pan handles. Lock
frame in place by fitting straight
ends
of
support into holes in center
handles.
2. Secure food on spit. When
secured correctly, food will be
located in center area
of spit
leaving 4 inches free at the pointed
end (this part goes into motor).
3.
To secure food on spit: Push
~.pronged fork onto spit near
handle end. Tighten with screw.
Push spit through food (tie food
securely and compactly), distributing
weight evenly on each side of spit.
To check weight distribution on
spit, hold spit (and food) between
hands, palms up; spit should roll
smoothly from palms to fingertips
when palms are tipped forward.
Finish securing food on spit by
gliding second 2-pronged fork onto
spit with prongs toward food. Tighten
screws to a flat surface on spit.
4. Place spit on frame so handle end
is in narrow support, and pointed
end is in wide U-shaped support.
1.
Put oven shelf in lowest position
in oven. With food on spit, place
spit on oven shelf.
2. Set OVEN TEMP knob as
suggested on Rotisserie Time and
Temperature Guide at right. Settings
are
300-400”F.
to get foods juicy
and done without overbrowning.
3.
Switch OVEN SET knob to
ROTISSERIE. This starts broil unit
and rotisserie motor operating. Spit
can be inserted and removed more
easily when motor is operating.
NOI’E:
Make certain when touching
spit that no part of body or pot
holder touches coils of broil unit.
4. Insert spit into motor: Grasp
handle on spit. Using point of spit.
move to one side the cover over
motor outlet in rear of oven; push
spit firmly into motor outlet as far
as it
will
go. Remove handle.
5.
Check rotation of food. Tighten
or adjust forks if necessary. During
cooking, forks may need tightening
due to normal meat shrinkage.
6. As food cooks, leave door ajar in
“Broil” position; door stays open
by itself.
7. Baste food if desired. Baste with
long-handled brush as food revolves.
● A regular, nonelectric meat
thermometer may be used while
rotissing providing it doesn’t touch
the oven, frame or pan while meat
revolves. (Or, if desired, cook to
estimated doneness then pull
meat from oven to insert meat
thermometer. Wait about 2 minutes
for temperature to register. If meat
is not done, remove thermometer
and continue cooking if necessary. )
c
If rotissing turkey, let stand in
warm oven 10 to 20 minutes after
cooking to assure juicy
meat
and
complete doneness.
●
At end of cooking pull out pan
and shelf together, using pot
holders. Turn OVEN SET to OFF.
Remove food from spit. Cool pan
outside oven; soak forks and screws
for easiest cleanup.
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