•Removable parts are dishwasher safe (except main housing), making cleaning up easy
•Contrary to traditional rotisserie systems, this appliance has no moving parts (pit or fan) which make it very silent. Hot air will circulate around the roast to enable even cooking results.
IMPORTANT GUIDELINES FOR COOKING MEAT AND POULTRY – TIPS FOR OPTIMAL RESULTS
NOTE: Please read this entire Use / Care Guide thoroughly before using.
Caution: Always make sure that meat and poultry are thoroughly cooked before eating. The juices from poultry should run clear when cooking process is complete.
•All meat and poultry should be thoroughly defrosted before cooking. Have foods at room temperature before placing them in the rotisserie.
•We recommend the use of a meat thermometer to ensure the food is cooked thoroughly.
•Cooking times will vary according to shape, thickness and composition of food. It is recommended that food be checked after the minimum time stated to avoid over cooking.
•The maximum recommended size for poultry is 10 lb.
•Cooking times for beef will vary depending if you want it “rare” or “well done.” Recommended internal temperatures for beef are: rare 140oF; medium rare 145oF; medium 160oF; well done 170oF.
•For adding flavor, do marinate or apply rubs, seasonings and spices to foods, but this prior loading into the rotisserie.
•For easier cleanup, spray the rotisserie parts and accessories with a
•Remember small poultries (6 or 8 lb.) cook much quicker than larger ones (10lb.) Use a meat thermometer to control the cooking at regular intervals.
•Select roasts that have and even shape as they will cook in a more uniform way.
•It is important to position the center heating element cover as centered as possible into the roast, especially at the large end if
6 | USK DGR 31031- 100326 |
