Use & Care Guide

Operating the conventional oven en-us
31
11.4 Rotisserie
The rotisserie uses heat radiated from the broil element.
The food is slowly turned on a skewer in the center of the
oven. This mode helps seal in flavor and juices while al-
lowing the meat to be cooked without the addition of fats
or liquids.
The rotisserie mode is best suited for cooking large pieces
of meat, such as a whole chicken, turkey or a large roast.
General notes:
¡ The maximum weight allowed for the rotisserie is 12lb
(6kg).
¡ Use a meat thermometer to check the internal tempera-
ture of the meat.
¡ The allowed temperature range is 175 - 550°F (80 -
290°C).
Assembling the rotisserie
1. Insert the rotisserie rack half way into the oven on rack
position 5.
2. Slide the left fork into the skewer and tighten the screw.
3. Slide meat or poultry for roasting onto the skewer.
4. Slide the right fork onto the skewer and tighten the
screw.
5. Check the balance of the food on the skewer by rolling
the skewer in the palms of your hands. Food that is not
evenly balanced on the skewer will not cook evenly.
6. Place the rotisserie skewer onto the rack.
7. Place the skewer rack into the oven and insert the drive
shaft into the opening on the back oven wall.
If necessary, turn the rotisserie skewer slightly so that
the drive shaft fits properly into the opening.
8. Insert the wire rack on position 1 and use the broiler
pan to catch drippings.
Trussing poultry for the rotisserie
1. Slip one of the forks onto the skewer with the tines
pointing to the tip of the skewer. Loosely tighten the
screw to keep it from slipping.
2. Insert the skewer through the poultry securing the poul-
try with the fork.