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Rotisserie D
Rotisserie uses heat radiated from the upper element.
The food is turned slowly on a skewer in the center of the
oven. As a result, the food receives equal heat
distribution on all sides.
The Rotisserie mode is best suited for cooking large
pieces of meat (for example a roast, a turkey or a
chicken).
The benefits of Rotisserie cooking include:
▯ Sealed in flavor and juices.
▯ Cooking without the addition of fats or liquids.
Tips:
▯ The maximum weight allowed for the rotisserie is
12 lbs.
▯ Use a meat thermometer to check the internal
temperature of the meat.
▯ Allowable oven temperature range is 350 - 550 °F
(177 - 288 °C).
Assembling the Rotisserie
1.
Insert rotisserie rack half way into the oven on rack
position 4.
2.
Slide the left fork onto 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 not
evenly balanced 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.
8.
If necessary, turn the rotisserie skewer slightly so that
the drive shaft fits properly into the opening.
9.
Insert flat rack on position 0 and insert broil pan to
catch drippings.
Trussing Poultry for the Rotisserie
1.
Slip one of the forks on 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 bird securing with the
fork.
3.
Cut 24“ of kitchen string and lay it under the bird,
breast side up, with equal lengths of string on each
side.