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Optional Features (cont.)
Rotisserie Cooking
1.Place oven rack in lowest position then place bake pan on rack.
2.Preheat oven to desired temperature. NOTE: The bottom heating elements will not come on during rotisserie cooking.
3.Insert Rotisserie Rod into center of meat.
NOTE: Chicken and large pieces of meat must be tied with cotton
string. Chicken
wings and legs must be tied tightly to pre-
vent them from hitting the bake pan. The oven
can accommodate up to a
4.Place Rotisserie Forks on Rod with Forks inserted into the bottom side of the
chicken. Center meat lengthwise on rod.
5.Tighten the screws on the Rotisserie Forks after the meat is centered on the Rod.
6.Turn oven to OFF; use Rotisserie Lift to insert the Rod
into oven with
the pointed end
of Rod inserted
into the right
side of oven. Lift
Rod above
bracket on left side of oven and
rest Rod on the bracket. Place bake pan under meat.
7.Turn Function Knob to the Rotisserie setting.
NOTE: Always turn oven to OFF to check meat temperature or to remove meat from oven.
8.To remove cooked meat from oven, place the Rotisserie Lift with the hooks under the Rotisserie Rod. Lift and slide the Rotisserie Rod to the left and remove from the oven.
9.Place meat on a clean surface and use a pot holder to unscrew the Rotisserie Forks from Rotisserie Rod. Slide meat onto a serving tray or cut- ting surface.
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