3. Rotisserie with Convection
When using the Rotisserie function, always place the broil pan on the lowest rack position so that it can catch all the drippings from the roast. You could line the broil pan with foil to make clean up easier. When using the rotisserie, we recommend that you do not cook a roast or chicken larger than 4 pounds. The roast or chicken should be bound securely with butcher’s twine to prevent the legs and the wings or the meat from unraveling during roasting and so that the rotisserie assembly will rotate smoothly. For best results we recommend that you
6.Secure the rotisserie fork onto the skewer with the thumbscrew. Make sure that it is tight.
7.Place the rotisserie skewer through the center of the roast or chicken. Make sure that the rotisserie fork is pushed into the roast or chicken.
8.Insert the other rotisserie fork onto the other end of the skewer. Make sure that it is pushed firmly into the roast or chicken and secure with the other thumbscrew. (Fig. 2)
11.Insert the broil pan on the lowest rack position to catch all the drippings from the roast or chicken.
12.Turn the function control dial to the “Rotisserie” position.
13.Set the temperature as specified in the recipe.
14.Set the time control dial to the “Stay On” position.
15.Always use a reliable meat thermometer to check if the roast or chicken is done.
16.When cooking is completed, turn the time control dial to the “Off” position.
17.Remove the rotisserie skewer by placing the hooks of the rotisserie handle under the grooves on either side of the rotisserie skewer. Lift the right side of the skewer first by lifting it up and out. Then pull the skewer out of the drive socket and carefully remove the roast or chicken from the oven.
NOTE: Always use a pot holder or an oven mitt when removing hot things from the oven.
Operation
4. Toasting
To prepare the roast or chicken for the Rotisserie:
1.Use some butcher’s twine that is approximately 4 to 5 times the length of the chicken.
2.Place the middle of the twine under the tail of the chicken and wrap it around.
3.Wrap the ends of the twine around each of the drumsticks and pull to draw the legs together crossing the ends of the twine over each other.
4.Turn the chicken over and tie the ends of the twine across the wings to hold the wings in place. Trim the ends of the butcher’s twine if needed.
5.Insert one of the rotisserie forks onto the rotisserie skewer making sure that the forks face the same direction as the point on the skewer. (Fig. 1)
Rotisserie
Skewer
Thumbscrew
| Square End |
Pointed End |
|
Fig. 1 | Rotisserie Fork |
Fig. 2
9.Place the rotisserie skewer with the roast or chicken onto the rotisserie handle. (Fig. 3)
Fig. 3
10.Using the rotisserie handle, Insert the pointed end of the rotisserie skewer into the drive socket located on the left hand side of the oven wall. Then make sure that the square end of the skewer rests on the rotisserie skewer supports located on the right hand side of the oven. (Fig. 4)
The large capacity oven allows for toasting up to 6 slices of bread, 6 muffins, frozen waffles or frozen pancakes. When toasting only 1 or 2 items, place food on the wire rack in the center of the oven. It is not necessary to
Operation
1.Set the temperature control to 450°F.
2.Turn the function control to “Toast”.
3.Place food to be toasted on the wire rack.
4.Ensure that the crumb tray is in place.
5.Turn the time control knob to desired darkness. (Light to dark)
6.The bell will ring to signal the end of the toast cycle.
Note: Oven rack should be positioned in the middle rack guides with the indentations pointing down.
Suggested Toast Settings:
Light: | 6 min. |
Medium: | 7 min. |
Dark: | 8 min. |
Caution: When toasting, do not leave food in for longer periods of time other than what is listed above. Toasting for longer than recommended times will burn food.
Warning: Never leave the oven unattended when toasting or top browning.
Fig. 4
7 | 8 |
