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Note that for each type of food (Chicken, Duck or Meat) the oven has a
specialized cooking program. For the first 10 minutes of every cycle, all 4
heating elements will turn on for rapid preheating. After 10 minutes and for
remainder of the cycle only the top 2 heating elements will be cycling on and
off according to the program to maintain the set oven temperature and cook
the rotisserie food to perfection. During the final phase of the programs for
Chicken, Duck and Meat, the oven temperature will be automatically
increased to enhance and crisp the poultry skin or outer surface of the food.
Use the Custom Rotisserie option to set any desired temperature and time
for other types of food such as fish, vegetables, or fruit.
The oven will beep when the cooking time has expired. The oven will shut off
and the display will revert to the clock.
Tips for cooking duck:
When using the rotisserie duck function, line the baking pan with two clean
pieces of aluminum foil, one positioned left to right and the other front to
back. The edges of the foil should be raised about ½
-inch over the pan walls
around all four edges (see the picture below). This will help reduce excess
duck grease from splattering and dripping.
Do not open the door during the last 15
minutes of the duck cooking cycle to avoid
contact with hot grease. Once the cooking
cycle has finished and the oven has turned
off, take care that the duck grease is not
bubbling in the pan or splattering when you
remove the duck. Do not remove the baking
pan until the oven and pan are fully cool.
Trussing Poultry
Tying meats ensures even cooking. It is
important to use butcher’s twine to tie items
that are to be prepared for the Rotisserie
function. First truss the item and then secure
it onto the rotisserie spit and skewers.
1. First insert the rotisserie spit into the food
for rotisserie (Fig. 1).
2. Insert the skewers at different angles to
hold the food more firmly (Fig. 2).
3. Next, install the fixing screws to secure the
meat or poultry to the rotisserie spit.
There are different methods of trussing, but all aim to achieve the same
results. Tuck the wings underneath the chicken to secure them. For trussing,
use a length of butcher’s twine that is approximately 4 or 5 times the length
of the chicken. Place the middle of the twine under the tail, bring both sides
up and cross over the top of the tail. Wrap ends of the twine around the end
of each drumstick and pull to draw the legs together, crossing ends over
each other again. Turn the bird over. Pull ends of twine up over the thighs
and wrap around the upper wings, catching the tips of the wings in the loop.
The twine is wrapped around the wing close to the body, and then both
ends are brought to the upper side. If there is a flap of skin at the neck, it is
folded up and the two ends of twine are tied over it.
Fig. 2
Fig. 1
