6
Optional Features
(cont.)
1.
Place oven rack in lowest position
then place bake pan on rack.
2.
Preheat oven to desired temperature.
NOTE:
The bottom heating elements
will not come on during rotisserie
cooking.
3.
Insert Rotisserie Rod into center of
meat.
NOTE:
Chicken and large pieces of
meat must be
tied with cotton
string. Chicken
wings
and
legs
must be tied
tightly to pre-
vent them from
hitting the bake
pan. The oven
can accommodate up to a 5-pound
chicken if centered and tied properly.
4.
Place Rotisserie Forks on Rod with
Forks inserted
into the bottom
side of the
chicken.
Center meat
lengthwise on
rod.
5.
Tighten the screws on the Rotisserie
Forks after the meat is centered on
the Rod.
6.
Turn oven to OFF; use Rotisserie Lift
to insert the Rod
into oven with
the pointed end
of Rod inserted
into the right
side of oven. Lift
Rod above
bracket on left
side of oven and
rest Rod on the bracket. Place bake
pan under meat.
7.
Turn Function Knob to the Rotisserie
setting.
NOTE:
Always turn oven to OFF to
check meat temperature or to
remove meat from oven.
8.
To remove cooked meat from oven,
place the Rotisserie Lift with the
hooks under the Rotisserie Rod. Lift
and slide the Rotisserie Rod to the
left and remove from the oven.
9.
Place meat on a clean surface and
use a pot holder to unscrew the
Rotisserie Forks from Rotisserie Rod.
Slide meat onto a serving tray or cut-
ting surface.
Rotisserie Cooking
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