•Is fat and dripping spattering onto the heating elements during cooking?
Grease/drippings may ooze out onto counter.
•Make sure the drip tray is properly in place.
•During use, some dripping may spatter onto interior walls and run down into the bottom of the unit, bypassing the drip tray. Drippings may also run down the centre are, collecting in the bottom.
•Does the food being cooked have a high quantity of fat? You may have to pause halfway through cooking, remove the roast/bird, and then carefully empty the drip tray.
•If cooked food is allowed to stand in the unit to cool, condensation will collect and run down the interior walls to the bottom of the unit.
•Be sure the rotisserie is completely cooled down before attempting to clean the inside.
Meat roasts cook unevenly.
•Did you thread the roast onto the shaft evenly? Roasts need to be centered on the Shaft toward the top of the unit to cook evenly.
•Was the roast oddly shaped, with a small pointed end and a large wide end? Then try cooking a roast without the centre element on for more typical cooked results.
There’s a hole in the middle of the roast.
•This is typical of any roast that is cooked on a
•To try to minimize the shaft hole, turn off the centre element. It will take longer to cook, but the hole will be much less noticeable.
13 | USK DGR 31031- 100326 |
