7. Using the optional rotisserie
1.Put fork on the spit pointing away from the handle.
2.Push spit through meat so the weight is bal- anced around the center.
3. ~;t%?t~ec;;~t,fork | on the spit pointing |
4.Push both forks into the meat and tighten the thumbscrews.
5.Push the pointed end of the spit all the way into the motor socket.
6.Put the handle.end of the spit into the rack slot.
7.Plug in and turn on the rotisserie motor. Turn on the Grill Module. See chart below for sug- gested cooking times.
Approximate minimum rotlsserie cooklng times
No prohoat roqulrod.
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| Control | Mhutesl | Intern01 | ||
Food |
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| Setting | Pound * | Temperature | ||
Beef | Roost* | * |
| HI | 45 | Tolal | 170°F | ||||
Pork | Loln | Roast* | * |
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| MED.HI | 65 | Total | 185" | F | |
Leg | of Lomb |
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| HI | 45 | Total | 180" | F | |
Chlcken, | med. |
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| HI | 120 | Total | 190" | F | ||
Cornlsh | Game | Hen |
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| MED.HI | 60 | Total | 190" | F | ||
*Be | sure | grllls | ore | removed | durlng | rotlsslng. |
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**Roosts | of | approximately | most sultable | for rotisslng. | Larger | ||||||
roosts | wilt | greatly | Increase | cooklng | tlmes. |
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8. Using the optional smoothtop module
Cooking on the optional smoothtop is al- most the same as cooking on surface units There are three differences you should know
about:
1.The cookware you use.
2.What to expect.
3.Thecareandcleaning.
Cooking...
The glass will take longer to heat up than a regular surface unit. It will also take longer to cool down. Turn off the unit a few minutes be- fore you are finished cooking.
l Do not use the smoothtop module for canning.
l Bottoms must be perfectly flat, with NO ridges, rims, patterns, dents, roughness or scratches.
cooking results and may damage the smoothtop.
l Bottoms must be clean. Heating a soiled pan can leave a stain on the smoothtop.
l Sliding aluminum pans or foil, and copper pans, on the smoothtop can leave marks. Aluminum marks can be removed It they are not heated. See page 16 for cleaning and
caring suggestions.
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