Rotisserie

•Set the timer, if desired. If the baking time is less than 20 minutes, first turn the timer clockwise past the 20-minute mark and turn it back to the desired time.

If a longer baking time is required, turn the timer directly to the desired time. If not using the timer set timer to OVEN ON position.

•If required to catch drips, place the baking tray one level below the wire rack. The tray and the rack should be set at different levels for satisfactory air convection.

•When you are using the baking tray, in particular in position 1 (bottom rack position), make sure the tray is centered so that you have an air passage- way in the back as well as the front of the oven.

•Always use a potholder or oven mitt when removing hot food from the oven.

•See Reference Charts on pages 21–23 for recommended times and oven temperatures.

•Please note that the heating elements work in con- junction with the convection fan. They will cycle on and off simultaneously.

When using the rotisserie function always use the bak- ing tray lined with foil in position 1 (bottom rack position) to catch any drips. When using the rotisserie function, always begin with a cold oven.

Tying meats ensures even cooking. It is important to use butcher’s twine to tie items that are to be prepared for the rotisserie function before securing them to rotisserie spit. First tie the items and then secure the rotisserie spit and skewers.

It is especially crucial to truss all poultry with butcher’s twine before securing to rotisserie spit.