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NOTICE:
THE COMBINATION OF FACTS, DATA, DESIGN ELEMENTS, ENGINEERING DATA, MANUFACTURING DATA & ASSEMBLY DATA
WHICH MAY BE CONTAINED IN THIS DOCUMENT ARE OF A PROPRIETARY NATURE TO BKI.
THESE MATERIALS ARE NOT TO BE USED OR COPIED WITHOUT PRIOR WRITTEN PERMISSION FROM BKI.
ALL RIGHTS ARE RESERVED.
ACCESSORIES…
AND HOW TO USE THEM
STANDARD MEATFORKS
These are ideal for chicken and poultry fold wings to back, place on back with cavity away from
you. Run pointed ends of meat fork through sides of chicken under wings and through thighs (breast
up and legs down). Ensure that legs of adjacent birds DO NOT PRESS TIGHTLY TOGETHER,
this will cause the area of contact to be under-cooked!
Load the meat-forks:
Hold the meat-fork with the handle to the right–hand side, facing up
Stop rotor disc using the rotation switch
Open the oven door
Place the pointed ends of the meat-fork into the left-hand disc holes
Push the meat-fork into the disc to allow the right-hand (handle end) pins locate into the right-hand
disc.
Be sure to adjust the meat-fork position so that the handle end locates firmly in the spit groove.
BASKETS
Baskets can be used for large chickens or other meats.
After loading, simply locate pins in the holes on the discs.
BAKING TRAYS
Baking trays are available for pies and other pastry products.