28
C h a p t e r 2 - U s e o f t h e o v e n a n d r e f e r e n c e c o o k i n g t i m e s
GRILLING WITH THE TURNSPIT (IF FITTED)
This function is ideal for cooking chickens on the spit, fowl in general, roast pork and veal.
Operate as follows:
The oven does not need to be preheated for this function.
Turn the function selector knob (
G
) to position .
Turn the thermostat knob (
D
) to position .
Turn the ON/OFF and timer knob (
F
) to the desired time.
If the cooking time is longer than 2 hours, remember to reset the timer.
Once cooking is complete, manually turn the ON/OFF and timer knob (
F
) to position
“0”.
fig. 5
fig. 6
fig. 7
Place the food on the spit (
O
) and hold it firm using the
forks (for best results, tie the meat using kitchen string).
Place the spit supports (
P
) on the dripping pan, in the holes
provided.
Place the spit on the supports.
fig. 8
Slide the dripping pan with the food being cooked into
the lower guide (3), tilting the spit supports (
P
) to the
left.
Make sure the point of the spit 1 is facing for-
wards and is correctly inserted into the hole 2.
Once the dripping pan is in place, push the spit into the
turnspit mount (
C
), tilting the spit supports (
P
) to the
right.
Close the door, leaving it slightly ajar, as highlighted in
the figure (half-open).
fig. 9
fig. 10
