Rotissing the Food, Rotisserie Notes | GE JRP03J1, JKP07J, JKP07WN

Rotisserie Models JRP14GJ, JKF16GJ

Food is cooked by revolving on

a spit under the (upper) broil unit. As food turns, it bastes itself to produce a succulent brown and tender roast. Meat tender enough for roasting may be rotissed.

1.Assemble rotisserie. Insert curved ends of frame into large holes of broiler pan handles. Lock frame in place by fitting straight ends of support into holes in center handles.

2.Secure food on spit. When secured correctly, food will be located in center area of spit leaving 4 inches free at the pointed end (this part goes into motor).

Finish securing food on spit by gliding second 2-pronged fork onto spit with prongs toward food. Tighten screws to a flat surface on spit.

4.Place spit on frame so handle end is in narrow support, and pointed end is in wide U-shaped support.

4.Insert spit into motor: Grasp handle on spit. Using point of spit, move to one side the cover over motor outlet in rear of oven; push spit firmly into motor outlet as far as it will go. Remove handle.

5.Check rotation of food. Tighten or adjust forks if necessary. During cooking, forks may need tightening due to normal meat shrinkage.

6.As food cooks, leave door ajar in “Broil” position; door stays open by itself.

7.Baste food if desired. With pot holders, pull out pan and shelf together to shelf stop. Attach handle to spit to revolve food by hand while basting. To continue cooking push shelf and broiler pan into oven, insert spit into motor, remove handle.

Rotisserie Notes

● Do not use electric meat	—
thermometer, on models so
equipped, while operating the

3.To secure food on spit: Push 2-pronged fork onto spit near handle end. Tighten with screw. Push spit through food (tie food securely and compactly), distributing weight evenly on each side of spit.

To check weight distribution on spit, hold spit (and food) between hands, palms up; spit should roll smoothly from palms to fingertips when palms are tipped forward.

Rotissing the Food

1.Put oven shelf in lowest position in oven. With food on spit, place spit on oven shelf.

2.Set OVEN TEMP knob as suggested on Rotisserie Time and Temperature Guide at right. Settings are 300-400”F. to get foods juicy and done without overbrowning.

3.Switch OVEN SET knob to ROTISSERIE. This starts broil unit and rotisserie motor operating. Spit can be inserted and removed more easily when motor is operating. N~E: Make certain when touching spit that no part of body or pot holder touches coils of broil unit.

rotisserie. A regular, non-electric

meat thermometer may be used

while rotissing providing it doesn’t

touch the oven, frame or pan while

meat revolves. (Or, if desired, cook

to estimated doneness then pull

meat from oven to insert meat

thermometer. Wait about 2 minutes

for temperature to register. If meat

is not done, remove thermometer

and continue cooking if necessary. )

. If rotissing turkey, let stand in

warm oven 10 to 20 minutes after

cooking to assure juicy meat and

complete doneness.

. At end of cooking pull out pan

and shelf together, using pot

holders. Turn OVEN SET to OFF.

Remove food from spit. Cool pan

outside oven; soak forks and screws

for easiest clean up.

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