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Category Weight Limit
Utensil
Roast Beef
0.5 - 1.8kg
Rotisserie
(Ar 1)
metal tray
Roast Pork
0.5 - 1.8kg
Rotisserie
(Ar 2)
metal tray
Chicken
0.2 - 0.8kg
High rack
Portions
(Ar 3)
metal tray
Whole
0.8 - 2.4kg
Rotisserie
Chicken
metal tray
(Ar 4)
Food Temp.
Refrigerated
1. Brush the beef with melted margarine or butter.
over the
2. Pierce the beef with the roti-bar. Note that the bar pass through the beef completely.
3. Tie the beef with a cotton thread and insert the bar into the roti-holder over the metal tray.
4. Adjust weight and press start.
5. After cooking, remove from the oven. Stand covered with foil for 10-15 minutes before
serving.
Refrigerated
1. Brush the pork with melted margarine or butter.
over the
2. Pierce the pork with the roti-bar. Note that the bar pass through the pork completely.
3. Tie the pork with a cotton thread and insert the bar into the roti-holder over the metal tray.
4. Adjust weight and press start.
5. After cooking, remove from the oven. Stand covered with foil for 10-15 minutes before
serving.
Wash and dry skin. Brush the chicken legs with melted margarine or butter. Place on the high
Refrigerated
on the
rack on the metal tray. Adjust weight and press start.
When beeps, turn food over. And then press start to continue cooking. After cooking, stand
covered with foil for 2-5 minutes.
Refrigerated
Whole chicken approx. 1.2kg (with skin)
over the
2 large onions
3 tablespoon olive oil
Salt
1. Cover the chicken with the onion juice, salt and oil(or butter) for 3-4 hours.
2. Pierce the chicken with the roti-bar.
Note that the bar pass through the chicken completely.
3. Tie its feet, wings and body with a cotton thread and insert the bar into the roti-holder over the
metal tray.
4. Adjust weight and press start.
5. After cooking, remove from the oven. Stand covered with aluminium foil for 5 minutes before
serving.
Instructions
30
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