Roper 4347928 (333240-1) Assembling the Rotiswkebab Module, Using the Rotisserie, Rotissing Tips

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ASSEMBLING THE ROTISWKEBAB MODULE

shish kebab support

thumbscrew

housing end piece

Before assembling your rotisserie module, place the

reflector plates and the grill element in the open cooktop well, as explained on page 13.

The two metal pieces connected by the two thick wires are the sides of the rotisserie housing. Lay this piece down flat so that the angled flanges which hold the wires are pointing up.

Have ready the two shorter housing end pieces which will complete the housing.

1.Raise one side of the housing into a vertical posi- tion.

2.Hook two of the tabs on an end piece into the cor- responding slots in the angled flanges of the hous- ing side.

3.Raise the other housing side and connect it in the same manner.

4.Attach the second end piece by hooking its four tabs into the slots at the opposite end of the hous- ing. The end pieces should be on the outside.

5.The notched circles in the endpiece support the rotisserie motor. The V-shaped notch holds the handle-end of the spit.

Grasping the housing on the sides position it over the cooktop well so that the corners of the housing rest on the rim of the well.

The motor end should point toward the back.

The motor has two small, round studs on one side. Insert these studs into the round openings in the end of the housing and rotate them into the not- ches. Make sure that the motor cord stays clear of hot elements.

6.Tightly screw the black handle to the threaded end of the spit.

USING THE ROTISSERIE

Cuts of meat to be rotissed should be symmetrical and evenly shaped. They can weigh up to 5% pounds and can have a diameter of up to 7 inches. Large cuts of boneless meat will need to be tightly tied at 2-inch in- tervals with strong cord.

Whole poultry will need to be trussed. First, tie legs to each other at the tips, and using same string, secure legs to body. Tightly tie wings to body. Then firmly tie entire bird at intervals making sure that no parts are loose. Delicate poultry parts, such as wing tips, may be shielded with a small piece of aluminum foil.

Insert the spit into the meat so that the meat will be

centered and well-balanced. Fasten securely to spit with the meat holders. Leave a few inches empty at each end of the spit.

Insert the tip of the spit into the opening in the motor. Rest the other end of the spit on the opposite side of the housing so that the groove before the handle lays in the V-shaped notch.

Plug the motor into a standard household outlet.

Use your venting system to minimize smoke and odors.

Make sure that as the food turns on the rotisserie it will clear the grill element by at least 1 inch.

ROTISSING TIPS

It is not necessary to preheat the grill element.

All foods may be rotissed on high.

Use a LO blower setting unless excessive smoking oc- curs.

Use a marinade before cooking or a sauce during or after cooking to give added flavor to your meats.

Tomato-based sauces or sugary sauces will burn after 15-20 minutes of rotissing so use them at the end of the cooking time. A butter sauce can be used from the start.

Use a meat thermometer near the end of rotissing time to determine the doneness of your meat. Turn off the grill element and unplug the rotisserie motor. To deter-

mine the temperature of the meat roasts, insert the

thermometer so that tips is as close to center of roast as possible without touching the spit or any meat fat.

To determine the temperature of poultry, insert the

thermometer into the center of the inner thigh muscle, making sure that the tip is not in contact with the bone.

After removing meat from the rotisserie allow it to stand and cool 1 O-1 5 minutes. This will make it easier to carve.

Refer to the rotissing chart on page 2 1 for approximate cooking times.

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Contents AL-I Read and Save this BookThispage Intentionallyleftblank Maintenance UsingOven Cleaning Care Model NO. Serial no Date PurchasedGeneral Protect Your ChildrenSafe ,TY Grease Fires Putting OUT a Grease Fire SELF-CLEANING OvenVentilating Fans Important Information Using Open Coil Elements Using Cooktop Controls RecipesCooktop Signal Light Using Downdraft VentingCleaning Downdraft Vents Grease JarsUsing Electric Elements dlrB’ Inserting a Module @Cleaning the Modules Removing a Module #DEnergy Saving Tips Choosing Cooktop CookwareCookware Chart Control Setting GuideUsing the Grill Inserting the Grill ModuleRemoving the Grill Module Cleaning the Grill ModuleGrilling Tips Module CoverChart Page Inserting the Griddle Module Using the GriddleCleaning the Griddle Removing the Griddle ModuleGriddle Chart Salt Assembling the Rotiswkebab Module Using the RotisserieRotissing Tips Cleaning the Rotiswkebab Module Shish Kebabing TipsUsing the Oven Oven LightBroiling Tips Using FoilPreheating Positioning Broiler PANRackandpanarrangement Using a Meat ThermometerOven Common Before a Clean Cycle Important InformationWhen a Clean Cycle is Finished To SET a Clean CycleTo Stop a Clean Cycle After a Clean CycleRemovable Oven Door Removable Oven RacksReplacing the Oven Light GR Griddle does not GET HOT Cooktop Knobs will not TurnAN Element does not Work Excessive SMOKE, or Vent System is not Capturing the SmokeOven will not SELF-CLEAN CLOCK/TIMER does not WorkBroiling Problems Oven Door will not Unlock After SELF-CLEANING CycleModules and Accessories Limited Warranty

4347928 (333240-1) specifications

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