Rotisserie Cooking; Continued On The Next Page - Emerson TOR23 User Manual

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ROTISSERIE COOKING

1
Place the Baking pan in the lowest slot
to collect the fat drippings.
3
Place Rotisserie Forks onto Rotisserie
Rod and center the food on the Rod.
Tighten the screws on the Rotisserie
Forks after the food is centered.
NOTES:
Chicken and large pieces of meat must be tied with cotton string. Chicken wings
and legs must be tied tightly to prevent them from hitting the bake pan. The oven
can accommodate up to a 5-pound chicken if centered and tied properly.
You can preheat the oven, if desired.
OPERATION (CONTINUED)
CONVECTION

CONTINUED ON THE NEXT PAGE

2
Remove the Rotisserie Forks from the
Rod, then insert the Rotisserie Rod into
the center of the meat. See note below.
4
Insert the long end of the Rotisserie into
the turnspit mount in the right side of the
oven (shown above). Then insert the
short end of the Rotisserie by lifting the
rod above the left bracket and it should
slip in place in the oven.
8
CONVECTION

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