Operation Manual

Safety and Instruction Manual
9
Helpline: [phone]
KebabSkewers:
Cooking with the Kebab Skewer accessories.
Accessories: Drip tray, top plate, low plate, 7 x
skewers and spit.
1. Put the drip tray into the base.
2. Slide the lower plate onto the spit, with
approx. 70mm from the plate to end of the
spit.
3. Slide the top plate onto spit approx. 50mm
down from the top at the notch.
4. Slide the assembly spit into the drip tray
and locate the top notch.
5. Load the kebab skewers.
6. Insert the pointed end of skewer into the
lower plate hole.
7. Insert the hook of the skewer into the top
slot and twist skewer anti-clockwise to
locate correctly.
8. Close the door and start timer to rotate spit.
9. Continue until all kebabs required are
loaded.
10. Close the door and start.
11. Allow to cook for 20-30 minutes
approximately depending on food and
recipe. If you require more cooking time
once the timer is done, simply reset the
timer.
12. Remove using insulated oven mitts as
skewers will be hot.
13.
Cookingguidelines:
• Ensure all meat, sh and poultry is
thoroughly defrosted before cooking.
• Have all foods at room temperature before
adding to the rotisserie.
• Cooking times vary according to size,
shape and thickness of the food. Checking
the food during cooking is recommended.
• Using a meat thermometer helps to ensure
your food is cooked thoroughly.
• Choose roasts with an even shape for best
results in the rotisserie.
• For any meat that is cut into pieces – diced
chicken, sausages, pork chops – it is
recommended to cook using the kebab
skewers.
• If you want to marinate your meat, do so
before adding your meat to the rotisserie.
Tips:
To add avour and help keep your meat moist
try pouring ½ to 1 inch of wine or beer into the
drip pan before cooking. An inch of water in the
drip pan with some added herbs, citrus, or even
juice (such as pineapple for ham) can add great
avours to your cooking.
Mix your favourite herbs with olive oil or melted
butter for basting sh, meat or poultry. Apply
during the last 10 – 20 minutes of cooking time.
Allow your meat to cool for 10 – 20 minutes after
removing it from the grill. This allows all the juice
to redistribute and soak into the meat. This gives
you tender, avourful meat.