directionsStep-By-Step Directions
•Place unit on a clean, dry surface with at least six inches of clearance on all sides.
•Peel off the static label from the door.
•To open the door, slide it counterclockwise.
•Cooking basket should be removed from the unit before loading with food.
•Vegetables or
•Chicken, roasts or other large cuts of meat should be skewered through the spit as follows:
–Lift tines to the top of the spit.
–By holding the tines with one hand, skewer the spit through the meat.
–Screw the spit into the cooking basket until spit stops turning. DO NOT SCREW THE SPIT TOO TIGHTLY.
–Once the spit is secured, lower the tines and press them into the meat.
CAUTION: THE SPIT AND TINES HAVE SHARP ENDS.
NOTE: Chicken or other poultry should be placed with the
•Position drip pan inside the Rotisserie.
•Lower basket onto center of the drip pan.
•Plug cord into appropriate outlet.
•Set the timer for correct cooking time.
•Cooking times vary by the size and type of food and recipes. The maximum capacity for the rotisserie is 8 pounds. (See recipes section
for cooking times).
•The unit needs to cool for at least one half hour before using it again. Allow your Rotisserie
to cool before cleaning and storing.
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