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Optional Features (cont.)
Rotisserie Cooking
1.Place oven rack in lowest position then place bake pan on rack.
2.Set Temperature Knob to Broil/Rotisserie and preheat oven. 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.Rotate Timer past 30 minutes, then set Timer to desired time; OR set Timer to Stay On.
9.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.
10.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 cutting surface.
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