Table of Contents
Advertisement
English
Roasting
• Place the wire rack on the highest shelf position. If there is insufficient space,
move the rack down to the next level.
• Place the drip pan one level below the wire rack to catch drips. The tray and
the rack should be set at different levels to allow heat to circulate properly.
• Set the temperature to the desired level.
• Set the cooking time.
• When a glass-roasting pan is used, the heat will be reflected and a longer
cooking time will be required.
• Always use a potholder or oven mitt when removing hot food from the oven.
Rotisserie
• Trim any loose hangings on the poultry or meat before placing on the
rotisserie. Wings and legs on poultry should be tied together with wet string or
butchers twine to prevent them from touching the heating elements as it rotates.
They should be secured close to the body. Cut off any excess string.
• Then insert the rotisserie spit into the food. Loosen the screws on the forks and
place one onto the spit on either side of the food. Center the food on the spit,
insert the forks at different angles to hold the food more firmly. Tighten the fixing
screws to fix the rotisserie forks into place.
• Insert the pointed end of the spit into the hole on the right inner wall of the oven
and lower the left side into the cradle on the left inner wall of the oven.
• Place the drip pan at the lowest level.
• Set the temperature to the desired level.
• Set the required cooking time.
7
Advertisement
Table of Contents
