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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity. Print only what is inside the frame.
13 DGR 31031- 140506
Assembly page 13/48
Fax +32 2 359 95 50
Drippings may also run down the centre are, collecting in the
bottom.
• Does the food being cooked have a high quantity of fat? You
may have to pause halfway through cooking, remove the
roast/bird, and then carefully empty the drip tray.
• If cooked food is allowed to stand in the unit to cool,
condensation will collect and run down the interior walls to the
bottom of the unit.
• Be sure the rotisserie is completely cooled down before
attempting to clean the inside.
Meat roasts cook unevenly.
• Did you thread the roast onto the shaft evenly? Roasts need to
be centered on the Shaft toward the top of the unit to cook
evenly.
• Was the roast oddly shaped, with a small pointed end and a
large wide end? Then try cooking a roast without the centre
element on for more typical cooked results.
There’s a hole in the middle of the roast.
• This is typical of any roast that is cooked on a rotisserie-type
appliance. Since the centre heating element helps cook the
roast, the hole in the meat may be a little more noticeable than
from other rotisseries. However, the roasts also cook much more
quickly.
• To try to minimize the shaft hole, turn off the centre element. It will
take longer to cook, but the hole will be much less noticeable.