Step-By-Step Instructions - Oster 4786 User Manual

step by step

Step-By-Step Instructions

1. Be sure unit is unplugged before starting.
Clean all parts and accessories with warm,
soapy water. Rinse well and dry thoroughly.
2. Rotisserie should be placed at least 8 inches from
walls and should not be positioned under cabinets.
3. Slide the drip tray into machine at the base
of unit. (Figure 1)
4. Position the heat reflector by sliding along
the inside top towards the back and placing it
behind the heating element. Reflector should fit
neatly into grooves at the back of heating element
leading into the drip tray.
5. DO NOT EXCEED MAXIMUM SIZE.
MEAT OR POULTRY SHOULD NOT RUB
THE HEATING ELEMENT. MAXIMUM
LOAD OF 8 POUNDS. Trim any excess fat
or loose hangings from meat or poultry before
positioning in Rotisserie.
6. It is necessary to tie the wings and legs of poultry
together with plain string or butcher's twine
to prevent loose pieces from rubbing the inside
of the door, heat shield or heating element as
the spit rotates inside the Rotisserie. (Figure 2)
7. Start with the end of a leg and loop a suitable
length of the string (about 12 inches) or twine
and tie-off. Bring the string to the next leg, pull
tightly and wrap once or twice around the end
and tie-off. Next, wrap approximately 36 inches
(3 feet) of string or twine around the body of the
bird making sure to secure the wings and legs
close to the body by wrapping crossways so there
is a big "X" of string or twine pulled tightly
across the breast. Bring free end of string to the
leg again and tie-off with a secure or double knot.
Cut off the excess string or twine so it does not
hang loose. The bird should now be a securely
bound bundle with no loose parts hanging from
its body.
8
Heat Reflector
Must be behind heating element
INSERT FROM TOP
F 1
IGURE
F 2
IGURE