User's Manual

7
1. Place oven rack in lowest position;
then place baking pan on rack.
2. Set Temperature Knob to B
ROIL/
ROTISSERIE and preheat oven.
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
baking 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 (O); 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.
7. Turn Function Knob to the
ROTISSERIE setting.
NOTE: Always turn oven to OFF
(O) to check meat temperature
or to remove meat from oven. Use
a food thermometer in order to
check internal temperature. Insert
thermometer into the thickest part
of the meat—not touching bone,
fat, or gristle. Visit
www.foodsafety.gov for more
information on safe internal cooking
temperatures.
8. Rotate Timer past 30 minutes, then
set to desired time; OR set Timer to
S
TAY ON.
9. 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.
10. 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
cutting surface.
Rotisserie Cooking
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