GB 16-12-2002 15:15 Pagina 18
Chapter 2 - Using the control and setting the modes
This function is ideal for cooking chickens on the spit, fowl in general, roast pork and veal. The rotisserie function can be used for load of up to 10 pounds.
Operate as follows:
fig. 5
Place the food on the spit (P) and hold it firm using the forks (for best results, tie the meat using kitchen string).
fig. 7
Place the spit on the supports.
fig. 9
Once the dripping pan is in place, push the spit into the turnspit mount (D), tilting the spit supports (Q) to the right.
fig. 6
Place the spit supports (Q) on the dripping pan, in the holes provided.
fig. 8
Slide the dripping pan with the food being cooked into the lower guide (3), tilting the spit supports (Q) to the left. Make sure the point of the spit 1 is facing forwards and is correctly inserted into the hole 2.
fig. 10
Close the door, leaving it slightly ajar, as highlighted in the figure.
For information on the cooking times, refer to the instructions in the table below.
FOOD |
| WEIGHT | APPROX. TIME |
| |||
|
|
|
|
Chicken |
| 120 min. | |
|
|
|
|
Chickens (2) |
| 180 min. | |
|
|
|
|
Rost pork |
| 90 min. | |
|
|
|
|
Turkey |
| 180 min. | |
|
|
|
|
The rotisserie function is designed for use with a strict maximum load of 10 pounds. For example, please note that turkey at maximum 10 pound weight likely requires binding ties to comfortably clear the drip pan. Therefore, it is advised to be conserv- ative with maximum weight when shopping for rotisserie birds. For larger loads, we recommend the Fan/Bake mode.
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