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21
ROTISSERIE AND ROTISSERIE ACCESSORIES
Using the Rotisserie to cook meats and poultry allows them to self-
baste in their own juices. This seals in flavor while any excess fat
drips off of the food. The food being cooked on the Rotisserie must
be no wider than 12 inches and should weigh no more than 10
pounds. This allows the entire piece of food to be over the Heating
Elements. The food should be placed onto the Rotisserie Bar with
the Prongs securely in place, see below. The Rotisserie may be
used with the BROIL Function. Check your food prior to the time it
should be done and continue cooking as necessary.
Rotisserie Meat Tines (P/N 21434)
Use for whole turkeys, chickens, cornish
hens, roast, etc. When using, be sure to
place 1 at each end of the meat on the
Rotisserie Bar.
Rotisserie Bar (P/N 22644)
Fits into the Oven. The heavy duty
Oven Motor turns the bar so the food
cooks evenly and conveniently.
Rotisserie Bar Remover (P/N 22645)
Use to remove the Rotisserie Bar from
the Oven.
Drip Pan (P/N 22646)
Use to catch drippings from meat during
Rotisserie cooking process.
ROTISSERIE SETUP
1. Place Drip Pan into bottom of Oven
between the 2 heating elements.
2. Carefully center the food on
Rotisserie Bar using the Meat Tines to
secure the food in place. (See Figure
10.) If the food is not centered it will
cause a jerking motion during
cooking. This results in undue stress
on the Motor.
Figure 9
Rotisserie Accessories
Figure 10
10
RACK POSITIONS
WIRE RACK, BROIL INSERT, BAKE/BROIL PAN, PIZZA PAN,
PIZZA RACK AND DEHYDRATION RACKS (sold separately)
For best results use Bake/Broil Pan to BAKE, DEFROST, TOP
BROWN, KEEP WARM and to minimize clean up due to spills.
See Figure 4 on page 6 for all Wire Rack Positions.
When
TOASTING, place bread directly on Wire Rack. Place in
Rack Position 5.
When
BAKING, you may either use the Bake/Broil Pan or Wire
Rack and your own pan. Place into Rack Position 3 or 4 unless
more height is required and then place into Rack Position 5 or 6.
When
BAKE/SLOW COOKING, use the Wire Rack and your own
pan. Place into Rack Position 3 or 4 unless more height is required
and then place into Rack Position 5 or 6.
When
BROILING, the Bake/Broil Pan, Broil Insert and the Wire
Rack must be used. Place into Rack Position 2, 3 or 4 depending
on thickness of food. The food should be 1-1/2 to 2 inches from
the top elements.
When
BAKE/ROASTING, the Bake/Broil Pan, Broil Insert or Wire
Rack and your own pan may be used. Place into Rack Position
5 or 6.
When
DEFROSTING, you may either use the Bake/Broil Pan or
your own pan. Place pan directly on Wire Rack. Place in Rack
Position 3 or 4 unless more height is required and then place in
Rack Position 5 or 6.
Place the
PIZZA Pan, directly onto the Pizza Rack.
Place into Rack Position 4 or 5 for best cooking results.
When using the
DEHYDRATION Racks (sold separately),
1, 2 or 3 Racks may be used at one time; place each
Dehydration Rack into Positions in 1, 3 and 5.
Please see page 21 for information on
ROTISSERIE setup.