23
Category
Weight Limit
Utensil
Food Temp.
Instructions
Roast Beef
(Ar-1)
Rotisserie
over the
Metal tray
Refrigerated
0.5 – 1.8 kg
Roast Pork
(Ar-2)
Rotisserie
over the
Metal tray
Refrigerated
0.5 – 1.8 kg
Kebab
(Ar-3)
Rotisserie
over the
Metal tray
Refrigerated
0.2 – 1.0 kg
1. Brush the beef with melted margarine or butter.
2. Pierce the beef with the roti- bar.
Note that the bar pass through the beef completely.
3. Tie the beef with a cotton thread and insert the bar into the roti- holder over
the metal tray.
4. Adjust weight and press start.
5. After cooking, remove from the oven. Stand covered with foil for 10- 15
minutes before serving.
1. Brush the pork with melted margarine or butter.
2. Pierce the pork with the roti- bar. Note that the bar pass through the pork
completely.
3. Tie the pork with a cotton thread and insert the bar into the roti- holder over
the metal tray.
4. Adjust weight and press start.
5. After cooking, remove from the oven. Stand covered with foil for 10- 15
minutes before serving.
1. Cut the meat into the small and equal pieces. Grate the onion and separate
its juice. Mix the onion juice and olive oil. Then cover the pieces of meat with
the olive oil and onion juice for 3- 4 hours.
2. Fix the meat pieces into the skewers. Note that the skewers pass the meat
center. Insert the roti- bar into the Roti- holder over the metal tray.
3. Adjust weight and press start.
4. After cooking, remove from the oven.
600g meat( lamb, beef, pork)
2 tablespoon Salt
1 large onion
1 skewer: approx. 0. 2- 0. 25kg