How to Prepare Your Rotisserie for other Fowl and
Roasts
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The meat needs to be placed on a spit so that it is centered and
evenly balanced. It must also be held in place so it does not move
around as it is cooking.
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Slide the spit rod through the middle of the protein and out the
bottom end. Place the protein so that it is in the center of the rod.
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Keep the rod running through the center of the protein and attach
the rotisserie spit forks into the end. Once in place secure the forks
on the spit by tightening the wing nut.
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Then attach the spit forks at the other end in the same manner.
When the forks are attached, the rod should be centered through
the protein so that it is evenly balanced. It is important for the
protein to be balanced so that it rotates smoothly on the rotisserie
unit.
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Make sure the forks are pushed in so that they are holding the
protein securely and that the wing nut on both forks has been
tightened.
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Cut several lengths of kitchen twine. First loop a piece around the
end, securing it to the rod, unless the it was secured by one of the
tongs of the spit fork. Then wrap the twine up around the protein
several times.
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Tie the twine securely, making sure the opening to the cavity is
closed so that the ingredients inside will not drop out as the protein
rotates on the rotisserie spit.
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Insert the pointed end of the spit in to the spit mount hole in the
pressure oven, then rest the back of the spit on the stainless groove
adjacent.
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Close the door, select a function that uses the rotisserie function
(see page 12 for a list). Set the temperature to desired temperature
and time of protein. Always make sure the crumb tray and baking
pan is in place before pressing start.
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Once the cook time is complete, remove the rotisserie rod using the
rotisserie handle by placing it under the rotisserie and lifting up.
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