Operation (Cont.)
To remove Rotisserie Bar: Hold Rotisserie Bar Remover by the handle with the hooks facing up. See Figure 11. Carefully slide the hooks under the
NOTE: When removing extra large cuts of |
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meat or poultry, put on oven mitts and grasp |
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each end of Rotisserie Bar. Carefully lift |
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Rotisserie Bar up and out of Rotisserie | Figure 11 | |
Oven. | ||
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14. Carefully remove food from Rotisserie Bar and/or other accessory.
HELPFUL HINTS WHEN COOKING LARGE CUTS OF MEAT WITH A HIGHER FAT CONTENT:
•Cook large cuts of meats only on the Rotisserie Bar; cook slabs of meat (such as spare ribs) in the Adjustable Basket. Never cook large cuts of meat or poultry directly on wire rack.
•Remove all grease residue from the cooled Heating Elements.
•Trim off all excess fat from meat before cooking in the Rotisserie Oven.
•Add about 2 cups of water to Drip Tray. This will reduce smoking and cool the grease as it drips into the Drip Tray. Be sure to maintain the water level in drip tray while cooking.
•Set desired cooking time and set cooking temperature to 350˚F.
•Press "ON" Button and select 2 lower (front and back) heating elements setting. Turn motor on. As you use the oven, you may decide to use three elements based on size of the food and recipe.
•Cook beef and pork until meat thermometer reads 160˚F for medium and 170˚F for well done.
CAUTION:
Always use water in Drip Tray and do not leave Rotisserie Oven unattended when cooking meats with a high fat content. If the appliance begins to smoke abnormally or malfunctions during use, immediately depress the "OFF" button.
Excessive fat drippings which touch the hot Heating Elements may momen- tarily ignite . If the grease continues to flame for more than a few seconds, DEPRESS THE "OFF" BUTTON and wait for
After unit has COOLED COMPLETELY, clean Drip Pan and Heating Elements and continue cooking using steps above.
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