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12
OPERATING INSTRUCTIONS
6. Close door and proceed with cooking following the directions on p. 9 beginning with
Step 5 and choosing the Air Fry or Bake function. CAUTION: Cooking basket will get
hot during cooking. Use fetch tool and oven mitts and handle with care to avoid injury.
Be sure to place hot basket on a heat-resistant surface to avoid damage.
How to Use the Rotisserie Spit (Max: 4 lb.)
The spit is perfect for roasting a whole chicken to even, crisp perfection and for slowly
cooking whole boneless pieces of meat, such as beef or pork tenderloins. You can also
experiment with roasting a small cauliflower head or a peeled pineapple.
1. Ensure drip tray is in bottom of unit.
2. If using the spit to cook a whole chicken, be sure giblets are removed. Season chicken
as desired and truss tightly. (For best results, be sure the chicken will fit in the oven
with room to rotate; a 3 to 3½ lb. chicken works well.) Run the spit through the bird
lengthwise, starting at the cavity in the back. Carefully slide spit forks onto shaft on
both ends, sinking them deep into the breast meat at one end and the thigh meat at
the other end. Lock forks in place with screws leaving at least 1 inch of free space on
both ends of the rod. The chicken should be secure and should not be able to slide
around on spit.
If using the spit to cook a piece of meat, carefully force the spit lengthwise through
the center of the meat. Carefully slide spit forks onto shaft on both ends, inserting
prongs deeply into meat. Lock forks in place with screws leaving at least 1 inch of free
space on both ends of the rod. The meat should be secure and should not be able to
slide around on spit.
CAUTION: Spit forks are sharp; handle with care.
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