GoWISE USA ULTIMATE GW44805, Руководство пользователя

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ROTISSERIE ROAST A WHOLE CHICKEN
Using the Rotisserie Rod to Roast
a Whole Chicken
1. 1.
After the chicken is trussed,
carefully maneuver the Rotisserie
Rod through the chicken from the
neck to the legs.
2. 2.
Slide the Rotisserie Forks on
both sides of the Rotisserie Rod
piercing the chicken; making sure
to secure the chicken in place.
3. 3.
Using the Thumb Bolts, lightly
tighten the Rotisserie Forks into
place – Do not over tighten as
removing Rotisserie Forks may
become difficult after cooking.
4. 4.
Open the oven 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.
5. 5.
Turn on the Unit by pressing the
POWER button. Select CHICKEN
by pressing the MENU button to
cycle through presets until you
reach CHICKEN.
6. 6.
Selecting the CHICKEN preset
should automatically activate the
ROTISSERIE function, engaging
the rotation functionality of
the oven. Check to see that
the indicator light is on for the
ROTISSERIE function.
NOTE:
The default cooking
temperature and time for the
CHICKEN preset is 400°F for 45
minutes – if the chicken is not
golden brown and crispy and the
internal temperature is not 165°F,
repeat the cooking cycle and
monitor every 5-10 minutes until
cooked through.
7. 7.
When the chicken is done cooking
with the internal temperature of
165°F, remove the chicken using
the Rotisserie Tong.
a. Open the oven door.
b. While using oven mitts
on both hands and using
the Rotisserie Tong, 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 left side of the
oven – carefully pull the rod
out of the Rotisserie socket
and remove from the oven.
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.