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COOKING & RECIPES
ROTISSERIE
USEFUL TIPS:
♦
We suggest that chicken not weigh over five pounds.
♦
Always use cotton butcher’s cord for Rotisserie to avoid food touching
heating elements.
♦
For better flavor, season with your favorite seasoning.
♦
Use an independent timer and a reliable meat thermometer to check
whether the meat is cooked.
Always remember to use mitts when you use the
oven. It is Hot!
8
1. Temperature set: 450
°
F to Max
2. Function:
Rotisserie
3. Remove the Dust Cover. Keep the Grill/Griddle as a top cover during operation.
4. Place the Drip Pan on the Bake Rack (edges facing down position) and then slide
the Bake Rack into the lowest rack slot of the oven for fat drippings.
5. Insert Spit into one Skewer; make sure the Skewer pointed end is in the same
direction of Spit pointed end; thumbscrew the Skewer.
6. Push the Spit all the way through into the center of roast or poultry.
7. Position the other Skewer into the Spit. Thumbscrew tight.
8. Place the pointed end of the Spit into the DRIVE SOCKET on the right hand of
the oven wall, while the squared end of the Spit sits on the SPIT SUPPORT on
the left hand of the oven wall.
9. Ensure the food is placed in the center of the SPIT; make necessary adjustment
of the two SKEWERS.
10. Turn TOAST/TIME CONTROL to “STAY ON” Position.
11. Turn TOAST/TIME CONTROL to “OFF” position when food is done. Use
Rotisserie Handle to remove the SPIT; first lift up the left side out of the SPIT
SUPPORT and then pull the right side out of the DRIVE SOCKET. Place the
food on cutting board or platter.
Note: