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S
TEP
-
BY
-S
TEP
I
NSTRUCTIONS
1. Be sure unit is unplugged before starting. Clean all parts and
accessories with warm, soapy water. Rinse well and dry thoroughly.
2. Rotisserie should be placed at least 8 inches from walls and should
not be positioned under cabinets.
3. Slide the drip tray into machine at the base of unit.
4. Position the heat reflector by sliding along the inside top towards
the back and placing it behind the heating element. Reflector should
fit neatly into grooves at the back of heating element leading into
the drip tray.
5.
DO NOT EXCEED MAXIMUM LOAD WEIGHT OF 12 POUNDS.
Trim any excess fat or loose hangings from meat or poultry before
positioning in Rotisserie.
6. Tie the wings and legs of poultry together with plain string or
butcher’s twine to prevent loose pieces from rubbing the inside
of the door, heat shield or heating element as the spit rotates
inside the Rotisserie.
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Features of Your Rotisserie
D
ESCRIPTION OF
P
ARTS
A. Rotisserie Unit
B. Drip Tray
C. Food Basket and Cover
D. Heat Reflector
E. Spit Assembly
A
C
B
D
E
A
DJUSTABLE
F
ORKS
