Cuisinart TOB-200C Installation Booklet page 12

Note that for each type of food (Chicken, Duck or Meat) the oven has a
specialized cooking program. For the first 10 minutes of every cycle, all 4
heating elements will turn on for rapid preheating. After 10 minutes and for
remainder of the cycle only the top 2 heating elements will be cycling on and
off according to the program to maintain the set oven temperature and cook
the rotisserie food to perfection. During the final phase of the programs for
Chicken, Duck and Meat, the oven temperature will be automatically
increased to enhance and crisp the poultry skin or outer surface of the food.
Use the Custom Rotisserie option to set any desired temperature and time
for other types of food such as fish, vegetables, or fruit.
The oven will beep when the cooking time has expired. The oven will shut off
and the display will revert to the clock.
TIPS FOR COOKING DUCK
When using the rotisserie duck function, line the baking pan with two clean
pieces of aluminum foil, one positioned left to right and the other front to
back. The edges of the foil should be raised about ½-inch (1.25 cm) over the
pan walls around all four edges (see the picture below). This will help reduce
excess duck grease from splattering and dripping. Do not open the door
during the last 15 minutes of the duck cooking cycle to avoid contact with
hot grease. Once the cooking cycle has finished and the oven has turned
off, take care that the duck grease is not bubbling in the pan or splattering
when you remove the duck. Do not remove the baking pan until the oven
and pan are fully cool.
TIPS ON USING THE SPIT & SKEWERS
USING THE ROTISSERIE SPIT AND SKEWERS
The key to using the rotisserie spit and skewers is to be sure everything fits
tight and secure – this is most important when using the Rotisserie function
to cook poultry and other meats. Once you get the hang of trussing, the rest
of it is easy!
1. First truss the chicken very tightly. As it spins and cooks, it will decrease
in size so the tighter it is at the start of cooking, the more evenly it will
rotate and cook. We provide a guide to a simple truss on page 12 of the
Instruction Booklet, but feel free to double truss if you are feeling that it
is too loose.
2. Insert the rotisserie spit into the trussed food. Be sure the food is
centered on the spit.
3. Insert the skewers at alternating angles (one horizontally onto the spit,
the other vertically) to hold the food more firmly. Be sure that the
skewers are very tightly inserted – if they are not going into the food,
they might be hitting a bone. It may be necessary to readjust the skewer
so it goes into flesh or a cavity. The end of the skewer should be flush
with the food. Turn the screws so they are as tight possible.
4. Once the food is tightly secured, put it into the cold oven with the baking
pan on the rack in the lower position to catch any grease or drippings
during cooking.
Note: If you do not use the skewers along with the spit when rotisserie
cooking meats (poultry, roasts, etc.) the food will not rotate!
TRUSSING POULTRY
Tying meats ensures even cooking. It is important to use butcher's twine to
tie items that are to be prepared for the Rotisserie function. First truss the
item and then secure it onto the rotisserie spit and skewers.
1. First insert the rotisserie spit into the food
for rotisserie (Fig. 1).
2. Insert the skewers at different angles to
hold the food more firmly (Fig. 2).
3. Next, install the fixing screws to secure the
meat or poultry to the rotisserie spit.
:
There are different methods of trussing, but
all aim to achieve the same results. Tuck the
wings underneath the chicken to secure
them. For trussing, use a length of butcher's
twine that is approximately 4 or 5 times the
length of the chicken. Place the middle of the
twine under the tail, bring both sides up and
cross over the top of the tail. Wrap ends of the twine around the end of each
drumstick and pull to draw the legs together, crossing ends over each other
12
Fig. 1
Fig. 2