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• If required to catch drips, place the baking tray one
level below the wire rack. The tray and the rack
should be set at different levels for satisfactory air
convection.
• When you are using the baking tray, in particular in
position 1 (bottom rack position), make sure the tray
is centered so that you have an air passageway in the
back as well as the front of the oven.
• Always use a potholder or oven mitt when removing
hot food from the oven.
• See Cooking Reference Chart 5 on pages 22–23 for
recommended times and oven temperatures.
• Please note that the heating elements work in
conjunction with the convection fan. They will
cycle on and off simultaneously.
Rotisserie
When using the rotisserie function always use the baking
tray lined with foil in position 1 (bottom rack position) to
catch any drips. When using the rotisserie function, always
begin with a cold oven.
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 before securing them to rotisserie spit.
First tie the items and then secure the rotisserie spit and
skewers.
It is especially crucial to truss all poultry
with butcher’s twine before securing to
rotisserie spit.
Trussing a chicken
There are different methods of trussing
but all are basically designed 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
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