Cuisson à la rôtissoire

wAVERTISSEMENT Risque d’incendie.

•Si les aliments s’enflamment, ne pas ouvrir la porte du four. Débrancher le four et laisser les aliments s’éteindre et refroidir avant d’ouvrir la porte.

•Ne pas utiliser de sac de cuisson au four.

•Toujours laisser 1 po (2,5 cm) libre entre les aliments et l’élément de chauffage.

•Toujours débrancher le four dès la fin de l’utilisation.

Glisser le grand plat de cuisson avec enduit à la position inférieure de grille.

Attacher bien le poulet et les grosses pièces de viande à l’aide d’une ficelle de coton afin d’empêcher la viande de heurter la casserole. Rechercher

«How to Truss a Chicken for Rotisserie » (Comment attacher un poulet pour la rôtisserie) sur Internet pour des instructions.

Insérer le tournebroche au centre de la viande.

Placer les broches à rôtir sur le tournebroche. Les broches doivent être insérées dans la partie inférieure du poulet. Centrer la viande sur le tournebroche, dans le sens de la longueur.

Resserrer les vis des broches à rôtir.

Insérer à la main l’extrémité pointue de la tige dans le support de rôtisserie de la face droite du four, en faisant pivoter la tige pour l’appuyer à fond si nécessaire. Placer l’extrémité carrée dans la fente du support de la face gauche.

Réglage de la TEMPÉRATURE : Tourner le sélecteur de tempéra- ture à la BROIL/ROTISSERIE (grillage/ rôtissoire).

Régler la commande par cadran à ROTISSERIE (rôtissoire).

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31103, 31104 specifications

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