English 19
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Rotisserie spit and
Shashlik *
Put the tray at rack position 1 to collect cooking juices, or on the
bottom of the oven for a large serving of meat. It is recommended
to use the spit accessories for meat under 1.5 kg.
1.
Insert the spit into the meat. To help insert the spit, screw the
spit handle toward the blunt end.
2.
Put parboiled potatoes and vegetables around the meat.
3.
Put the cradle at the middle tray position with the “V” shape
to the front. Rest the spit onto the cradle with the pointed
end backward and gently push until the tip of the spit enters
the turning mechanism at the back of the oven. The blunt end
of the spit must rest on the “V” shape. (The spit has two lugs
which should be nearest to the oven door so to stop the spit
going forward, the lugs also act as a grip for the handle.)
4.
Unscrew the handle before cooking.
5.
After cooking, screw the handle back to help remove the spit
from the cradle.
Telescopic rails *
Use the telescopic rail plate to insert the tray as follows:
1.
Stretch the rail plate out from the oven.
2.
Put the tray on the rail plate and slide the rail plate into the
oven.
3.
Close the oven door.
Meat probe *
The meat probe measures the internal temperature of the meat to
cook. Use only the meat probe that comes with your oven.
NOTE
Availability of accessories with an asterisk (*) depends on the oven model.
NV73J7740RS_EU_DG68-00614E-01_EN.indd 19
2015-05-18 3:37:22
