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3. Rotisserie with Convection
When using the Rotisserie function,
always place the broil pan on the lowest
rack position so that it can catch all the
drippings from the roast. You could line
the broil pan with foil to make clean up
easier. When using the rotisserie, we
recommend that you do not cook a roast
or chicken larger than 4 pounds. The
roast or chicken should be bound
securely with butcher’s twine to prevent
the legs and the wings or the meat from
unraveling during roasting and so that
the rotisserie assembly will rotate
smoothly. For best results we
recommend that you pre-heat the oven
for 15 minutes at 450°F on Bake.
Operation
To prepare the roast or chicken for the
Rotisserie:
1. Use some butcher’s twine that is
approximately 4 to 5 times the length
of the chicken.
2. Place the middle of the twine under
the tail of the chicken and wrap it
around.
3. Wrap the ends of the twine around
each of the drumsticks and pull to
draw the legs together crossing the
ends of the twine over each other.
4. Turn the chicken over and tie the
ends of the twine across the wings to
hold the wings in place. Trim the
ends of the butcher’s twine if needed.
5. Insert one of the rotisserie forks onto
the rotisserie skewer making sure
that the forks face the same direction
as the point on the skewer. (Fig. 1)
Rotisserie
Skewer
Rotisserie Fork
Thumbscrew
Pointed End
Square End
Fig. 1
6. Secure the rotisserie fork onto the
skewer with the thumbscrew. Make
sure that it is tight.
7. Place the rotisserie skewer through
the center of the roast or chicken.
Make sure that the rotisserie fork is
pushed into the roast or chicken.
8. Insert the other rotisserie fork onto
the other end of the skewer. Make
sure that it is pushed firmly into the
roast or chicken and secure with the
other thumbscrew. (Fig. 2)
Fig. 2
9. Place the rotisserie skewer with the
roast or chicken onto the rotisserie
handle. (Fig. 3)
Fig. 3
10. Using the rotisserie handle, Insert
the pointed end of the rotisserie
skewer into the drive socket located
on the left hand side of the oven
wall. Then make sure that the
square end of the skewer rests on
the rotisserie skewer supports
located on the right hand side of the
oven. (Fig. 4)
Fig. 4
8
4. Toasting
The large capacity oven allows for
toasting up to 6 slices of bread, 6
muffins, frozen waffles or frozen
pancakes. When toasting only 1 or 2
items, place food on the wire rack in the
center of the oven. It is not necessary to
pre-heat the oven when using the Toast
function.
Operation
1. Set the temperature control to 450°F.
2. Turn the function control to “Toast”.
3. Place food to be toasted on the wire
rack.
4. Ensure that the crumb tray is in
place.
5. Turn the time control knob to desired
darkness. (Light to dark)
6. The bell will ring to signal the end of
the toast cycle.
Note: Oven rack should be positioned
in the middle rack guides with the
indentations pointing down.
Suggested Toast Settings:
Light: 6 min.
Medium: 7 min.
Dark: 8 min.
Caution: When toasting, do not leave
food in for longer periods of time other
than what is listed above. Toasting for
longer than recommended times will
burn food.
Warning: Never leave the oven
unattended when toasting or top
browning.
11. Insert the broil pan on the lowest
rack position to catch all the
drippings from the roast or chicken.
12. Turn the function control dial to the
“Rotisserie” position.
13. Set the temperature as specified in
the recipe.
14. Set the time control dial to the “Stay
On” position.
15. Always use a reliable meat
thermometer to check if the roast or
chicken is done.
16. When cooking is completed, turn
the time control dial to the “Off”
position.
17. Remove the rotisserie skewer by
placing the hooks of the rotisserie
handle under the grooves on either
side of the rotisserie skewer. Lift
the right side of the skewer first by
lifting it up and out. Then pull the
skewer out of the drive socket and
carefully remove the roast or
chicken from the oven.
NOTE: Always use a pot holder or an
oven mitt when removing hot things from
the oven.