Spit-roasting
The spit unit supplied with your oven consists of:
4 spit forks
1handle
2supports
1spit rod
•The 2 supports should be attached to the enamelled tray, which must be placed at level 1 so that the spit rod can be attached to the motor bracket inside the oven on the right.
•The meat is skewered by the spit rod and held in place with the four sliding forks which are then tightened onto the spit rod with thumbscrews.
When you are assembling the spit unit, take care that the spit rod is properly fitted into the motor bracket.
-Push the spit rod through the centre of the piece(s) of meat, Note - Ensure the meat is in the centre of the spit rod.
The detachable heatproof handle screws into the front end of the spit.
-This ensures the spit rod is sufficiently long for roasting large pieces of meat.
-It prevents you from burning yourself when removing the meat after roasting. Screw the handle all the way on before removing the spit.
This cooking mode is particularly suitable for roasting on the spit with the oven door closed. The pieces of meat rotate slowly, browning evenly until they are cooked all the way through.
Use the enamelled tray to catch the roasting juices. We recommend that you start with a cold oven.
Note
Note
Note
Note
1 
.
2 - Select the temperature with knob
«T».
Recommended temperature: 200 °C.
Wait until the oven has heated up and the indicator light has gone out before placing the food in the oven.
At the end of the cooking cycle, turn knob «M» to «0» to switch off the oven.
If you wish to delay the start of cooking, or programme a cooking time, see page 6.
During grilling, do not set the thermostat knob to above 200°C and keep the oven door closed.
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