SET UP AND USING AIR FRYER OVEN
USING YOUR ACCESSORIES
17
Using the Rotisserie Rod to Roast
a Whole Chicken
1.
Truss the whole chicken by
following the instruction on page
18-19.
2.
After the chicken is trussed,
carefully maneuver the Rotisserie
Rod through the chicken from the
neck to the legs.
3.
Slide the Rotisserie Forks on
both sides of the Rotisserie Rod
piercing the chicken; making sure
to secure the chicken in place.
4.
Using the Thumb Bolts, lightly
tighten the Rotisserie Forks into
place – Do not over tighten as
removing Rotisserie Forks may
become difficult after cooking.
5.
Open the door. Insert the long
end of the Rotisserie Rod into
the Rotisserie Socket first then,
set the opposite end into the
Rotisserie slot. Do not force the
rod into the socket, rotate until
the rod slips in easily.
6.
Close the door, Press the
button to turn the unit on and
select the Rotisserie preset.
7.
Press the ROTISSERIE button on
the Digital Display to engage the
rotation functionality of the unit.
NOTE:
The default cooking
temperature and time for
Rotisserie is 380°F for 60 min – if
the chicken is not golden brown
and crispy and the internal
temperature is not 165°F, repeat
the cooking cycle.
8.
When the chicken is done cooking
with the internal temperature of
165°F, remove the chicken using
the Rotisserie Tongs.
a. Open the door.
b. While using oven mitts on
both hands and using the
Rotisserie Tongs, hook the
bottom left and right sides
of the Rotisserie Rod in the
gaps of the rod and carefully
lift the rod out of the resting
slot on the right side of the
compartment – carefully pull
the rod out of the socket and
remove from the unit.
NOTE:
Contents will be hot and can
easily burn – use caution not to let
scalding meat juices or oils from
falling on the skin by holding a catch
tray or plate under the Rotisserie
contents.
