Hamilton Beach 31195 manual Optional Features, Rotisserie Cooking

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Optional Features (cont.)

Rotisserie Cooking

1.Place oven rack in lowest position then place bake pan on rack.

2.Preheat oven to desired temperature. NOTE: The bottom heating elements will not come on during rotisserie cooking.

3.Insert Rotisserie Rod into center of meat.

NOTE: Chicken and large pieces of meat must be tied with cotton

string. Chicken

wings and legs must be tied tightly to pre-

vent them from hitting the bake pan. The oven

can accommodate up to a 5-pound chicken if centered and tied properly.

4.Place Rotisserie Forks on Rod with Forks inserted into the bottom side of the

chicken. Center meat lengthwise on rod.

5.Tighten the screws on the Rotisserie Forks after the meat is centered on the Rod.

6.Turn oven to OFF; use Rotisserie Lift to insert the Rod

into oven with

the pointed end

of Rod inserted

into the right

side of oven. Lift

Rod above

bracket on left side of oven and

rest Rod on the bracket. Place bake pan under meat.

7.Turn Function Knob to the Rotisserie setting.

NOTE: Always turn oven to OFF to check meat temperature or to remove meat from oven.

8.To remove cooked meat from oven, place the Rotisserie Lift with the hooks under the Rotisserie Rod. Lift and slide the Rotisserie Rod to the left and remove from the oven.

9.Place meat on a clean surface and use a pot holder to unscrew the Rotisserie Forks from Rotisserie Rod. Slide meat onto a serving tray or cut- ting surface.

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