19
Hints and Tips
CAUTION: Always protect hands with oven mitts when handling
hot Rotisserie parts!
• Do not place Rotisserie underneath cabinets or on a tablecloth during use.
• Times given in Cooking Chart are suggestions.
• Before beginning the full roasting process, turn the Timer Control to a
minimum setting to let the machine rotate a few times with meat in
place. Be sure the meat rotates freely and does not hit the Heating
Element when it rotates. Turn T imer Control to “OFF.” If the meat does
hit the Heating Element, remove food and tie the food with cooking
string or you may need to cut the meat down in size slightly.
• Do not cover food while it is cooking in the Rotisserie.
• Do not attempt to cook food in the Rotisserie without the Cover in place
and closed.
• When cooking fatty foods (duck, etc.), check Drip Tray often to be sure
the drippings do not overflow.
• When large cuts of meat are finished roasting, let it sit for 15-20 minutes
to let the cooking process complete and to allow the juices to settle
before carving.
• Make sure to use oven mitts or hot pads when removing the Rotisserie
Bar Assembly with (or without) the Rotisserie Remover.
• Place 1 pound of hot dogs flat on work surface with sides touching.
Measure approximately 1-inch from edge of hot dogs and push Skewer
through all hot dogs. Measure approximately 2 1/2-inches over from
Skewer in hot dogs and push second Skewer through. Place Skewers
onto Rotisserie Bar Assembly. Repeat for second pound of hot dogs.
Cooking Chart (Cont.)
FOOD &
QUANTITY
Vegetables
Garlic Heads
Baked Potatoes
(4)
COOKING
METHOD
Adjustable Flat
Basket
Adjustable Flat
Basket
Rotisserie Bar
Assembly
WEIGHT/
SIZE
1-1
¹⁄₂
" pcs.
Pieces to
fill Basket
6 heads
8-10 oz.
each
COOKING
TIME
35-45 min.
25-30 min.
1-1
¹⁄₂
hrs.
INTERNAL
TEMPERATURE
Cook until tender
Cook until tender
Cook until tender
PLEASE NOTE:
The USDA recommends that meats such as beef and
lamb, etc. should be cooked to an internal temperature of 145ºF. Pork
should be cooked to an internal temperature of 160ºF and poultry prod-
ucts should be cooked to an internal temperature of 170º-180ºF to be
sure any harmful bacteria has been killed. When re-heating meat/poultry
products, they should also be cooked to an internal temperature of 165ºF.
14
Skewers
NOTE:
Use Skewers with the Rotisserie Bar Assembly only. Do not
attempt to use Skewers in any other manner.
1. Load food onto the skewers.
2. Place the End Wheel with
Thumb Screw onto the center
bar of the Rotisserie Bar
Assembly. Align the locking
device on the End Wheel with
the guide lines on the center
bar of the Rotisserie Bar
Assembly. Tighten thumb screw
to lock in place.
3. Hold one Skewer with the
hooked end of the Skewer fac-
ing to the left. Place the Skewer
in a notched cut out in the End
Wheel with Thumb Screw and
align the tip of Skewer with the
hole in the raised tab on the
End Wheel (with gear).
4. Squeeze and press down on
the top of the Skewer until it
snaps firmly into place. See
Figure 7. Repeat for remaining
Skewers.
5.
WITHOUT TURNING THE
ROTISSERIE ON YET
, use
the Cover Handles to raise the
Cover.
6. Hold the Rotisserie Bar
Assembly so the End Wheel
with the gear faces to the right.
Slide the Rotisserie Bar into the
Rotisserie along the Rotisserie
Bar Assembly Track. Make sure
each end of the Rotisserie Bar
Assembly drops into the center
grooves of the Rotisserie Bar Track.
Preparing for Use (Cont.)
Figure 6
NOTCHED
WHEEL
HOOKED END
OF SKEWER
"SQUEEZE"
Figure 7
THUMB SCREW
GUIDE
LINES
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