Table of Contents
Advertisement
OPERATING INSTRUCTIONS
HOW TO USE THE ROTISSERIE SPIT (MAX: 4 LB)
The spit is perfect for roasting a whole chicken to even, crisp perfection and for slowly cooking
whole boneless pieces of meat, such as beef or pork tenderloins. You can also experiment with
roasting a small cauliflower head or a peeled pineapple.
1.
Ensure the drip tray is in the bottom of the unit.
2.
If using the spit to cook a whole chicken, be sure giblets are removed. Season the chicken
as desired and truss tightly. (For best results, be sure the chicken will fit in the oven with
room to rotate; a 3 to 3½ lb chicken works well.) Run the spit through the bird lengthwise,
starting at the cavity in the back. Carefully slide the spit forks onto the shaft on both ends,
sinking them deep into the breast meat at one end and the thigh meat at the other end.
Lock the forks in place with the screws, leaving at least 1 inch of free space on both ends
of the rod. The chicken should be secure and should not be able to slide around on the spit.
If using the spit to cook a piece of meat, carefully push the spit lengthwise through the
center of the meat. Carefully slide the spit forks onto the shaft on both ends, inserting the
prongs deeply into the meat. Lock the forks in place with the screws, leaving at least 1 inch
of free space on both ends of the rod. The meat should be secure and should not be able
to slide around on the spit. CAUTION: Spit forks are sharp; handle with care.
3.
Guide the spit into the rotisserie position by placing the left shaft into the rotisserie gear
located on the left interior wall. Once in place, lift and lay the right shaft on the rotisserie
holder located on the right interior wall. Be sure that the meat or chicken can rotate freely
in the air fryer. Close the door and proceed with cooking, following the directions on p. 13,
beginning with Step 5 and choosing the Bake or Air Fry function. CAUTION: The spit gets
hot during cooking. Use the fetch tool and oven mitts and handle with care to avoid injury.
15
Advertisement
Table of Contents
