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Rotisserie
Indicates that the rotisserie motor is operating
and the two top heating elements are operating.
Rotisserie can be used for poultry, pork, beef
filets, lamb and veal.
Roast
Indicates that the top elements and bottom heating
elements as well as the convection fan are operating.
This function is used for roasting chicken, pork
and steaks.
Broil
Indicates that the top heating elements are
operating. Broil can be used for beef sirloin,
hamburgers, chicken breasts, lamb chops, pork
chops, fish fillets and steaks.
5. Temperature Control Knob
This thermostatic switch controls the temperature
inside the oven; it maintains the proper temperature
during the various heating, roasting and baking
operations.
6. Wire Racks
The wire racks are made of chrome-plated steel.
The racks support food during broiling, roasting
and baking.
7. Handgrip
To be used for removing rotisserie items from
rotisserie sockets.
8. Rotisserie Spit
Food item for rotisserie should be skewered onto
rotisserie spit.
9. Rotisserie Skewers
The rotisserie can be used to rotisserie larger
items such as chicken, or large pieces of meat, etc.
The rotisserie skewers are to be used to secure the
food item for rotisserie into position.