C
ountertop
C
ooking
e
quipment
3
English
O
peratOr
’
s
M
anual
G
DOOR HANDLE. Used to open and close the oven.
h
GRILL BASKET. Holds the food product and rotates during the
rotisserie cooking process.
i
PIVOT PIN. This supports the grill basket and allows the basket to
pivot during the rotisserie cooking process.
J
LEGS. Supports the equipment.
k
DRIP TRAY. A tray that collects grease and oil. This tray can be
removed for cleaning.
o
peration
WARninG
Burn hazard.
Do not touch hot food, liquid or heating surfaces
while equipment is heating or operating.
Hot
surfaces and food can burn skin. Allow the hot
surfaces to cool before handling. Do not drop
or spill water onto the cooking surface as it can
spray or splatter.
WARninG
Electrical shock hazard.
Keep water and other liquids from entering the
inside of the equipment.
Liquid could contact
the electrical components and cause a short
circuit or an electrical shock. Do not spray water
or cleaning products. Do not use equipment if
power cord is damaged or has been modified.
Before initial use, turn the thermostat control dial (A) to 450°F (218°C) and
allow equipment to burn-in for 30 minutes. See Figure 1. You will notice
smoke appearing due to the elements burning-in. This is normal. After 30
minute burn in period the equipment is ready for use.
Model 40704 is provided with four baskets which can hold two full chickens
each. The total capacity is eight birds of approximately 3lbs (1.3kg) each.
Maximum load must not exceed 24lbs (10.9kg).
Model 40841 is provided with five baskets which can hold three full chickens
each. The total capacity is 15 birds of approximately 3lbs (1.3kg) each.
Maximum load must not exceed 45lbs (20.5kg).
All Models are provided with a thermostat control knob providing cooking
temperature adjustment between 122°F (50°C) and 570°F (300°C) and a
two hour adjustable cooking timer.
1. Load the baskets as evenly and balanced as possible to ensure smooth
operation. The chickens should all be about the same size, weight, and
distributed evenly to ensure they are all properly cooked within about the
same amount of time.
nOTE
The grill baskets must be loaded evenly to ensure smooth balanced
operation. Load slowly and carefully so the baskets are level. Uneven
loading may cause the grill baskets to bump other baskets or the
sides and cause damage to the equipment See Figure 2.
Figure 2. Correct and incorrect grill Basket loading
2. Switch on the power and light switch (F) to the ON position. See
Figure 1. The oven lights will illuminate which confirms power to the
equipment.
3. Set the thermostat control (A) to the desired cooking temperature. The
recommended cooking temperature for eight (8) birds and 15 birds is
338°F (170°C), however this may need to be adjusted based on chicken
size, starting temperature, quantity, your preferences and other variables.
4. Set the timer control (D) to the desired cooking time, typically between
1½ - 2 hours. The actual cooking time (and temperature) may need to be
adjusted to ensure the chickens are fully cooked as verified by a quality
food thermometer.
5. Turn the motor switch to the ON position which initiates the rotating of
the baskets and the convection fan.
6. Turn the motor switch (E) to the OFF position.
7. Before removing the cooked chicken from the rotisserie, ensure they are
all properly cooked by checking the internal temperatures with a quality
food thermometer.