Baskets - BKI DRGV Operator's Manual

Rotisserie Oven

Baskets

The optional tiered clamping baskets can be used to cook a wide variety meat portions and proteins. By
using the intermediate trays two layers of smaller portions can be cooked in a single basket. Note that
these baskets will not produce an even browning on the exterior of the cooked products.
Place the portions to be cooked in the Lower Tray of the baskets. The portions should be evenly
distributed in the Lower Tray with some space between each portion for adequate heat circulation.
Slide the Upper Tray over the vertical pins in the Lower Tray. Push the Upper Tray down onto the
portions to be cooked firmly enough that the portions do not move in the basket. Tighten the thumb
screws securely on each end with the thumb screw wrench. For larger portions, the Intermediate Tray
can be used in place of the Upper Tray.
To cook two layers of portions in the basket, load the first layer in the Lower Tray and secure this layer
with the Intermediate Tray as described above. In similar fashion place the second layer of portions in
the Intermediate Tray and secure this layer with the Upper Tray.
Load the baskets onto the ovens rotor system as described above for the V-spits.
17
Operation
Upper Tray
Intermediate Tray
Lower Tray
Thumb Screw Wrench
(FA55313800)