Late for Dinner? No problem, keep the Door closed and set the function switch to “No Heat Rotation” and your food will be warm and the juices evenly distributed. Up to
Use an elastic tie over the Door Handle and “Arrow Tab” to help secure the Door for storage
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6 Easy Steps to Great Rotisserie Chicken
1.Wash the chicken with warm water (so the food is not cold when it goes in the Rotisserie) and remove any parts from the cavity (giblets, etc). Cut away excess fat and skin so hot air can get into the cavity.
Tie the wings and legs down. Use one or two of the Elastic Food Ties (id they are too big for your chicken, knot them smaller and cut off the excess).
2.Place the chicken on the Spit Rods breast first – be sure it’s centered and the weight is evenly distributed.
Be careful to keep your hands clear of the sharp rod tips when loading food vertically or horizontally.
After loading the food on the Spit Rods, put the other Gear Wheel on.
Note: Use the total weight that’s printed on your chicken package. If your package does not include giblets, etc., then add a ¼ pound to the actual weight of your chicken to figure the cooking time. Then always add 2 minutes for warm up.
Use Position A when cooking 2 chickens and when cooking chickens larger than
3.Place the loaded Spit Rod Assembly in the “Rest” area just inside the Rotisserie. Then slide it on back to the cooking position. Pull the Door up.
4.Set the
Problem? If a chicken wing comes free or any part touches the Heating Element or bottom grate during cooking, simply turn the Timer to OFF. Let it cool a bit. Please be careful – Both
