Chefman RJ38-10-RDO-V2-NR-CA User Manual page 14

OPERATING INSTRUCTIONS
10. Carefully remove food. Use potholders or oven mitts when removing hot pans,
racks or trays. If using the rotisserie spit, use the fetch tool in one hand and a
potholder or oven mitt in the other to remove the hot spit (see p. 15 for more
detailed directions).
11. Transfer hot pans, racks or trays to a heat-resistant surface.
12. Use tongs to handle hot food, then serve and enjoy! Caution: This unit cooks with
hot air only; never heat a cooking vessel filled with oil or any other liquid with this
unit as fire or personal injury could result.
How to Use the Rotisserie Spit (Max: 1.8 kg/4 lb)
The spit is perfect for roasting a whole chicken to even, crispy 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 drip tray is in base of unit.
2. If using the spit to cook a whole chicken, be sure giblets are removed. Season
chicken as desired and truss tightly. [For best results, be sure the chicken will fit
into the oven with room to rotate; a 1.4 kg to 1.6 kg (3 lb to 3.5 lb) chicken works
well.] Run the spit through the bird lengthwise, starting at the cavity in the back.
Carefully slide spit forks onto shaft on both ends, sinking them deep into the breast
meat at one end and the thigh meat at the other end. Lock forks in place with
screws, leaving at least 2.5cm (1 inch) of free space at each end 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 force the spit lengthwise through
the centre of the meat. Carefully slide spit forks onto shaft on both ends, inserting
prongs deeply into meat. Lock forks in place with screws, leaving at least 2.5cm
(1 inch) of free space at each end 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. Hold the spit, with the meat or chicken secured onto it, so that the squared shaft
is on the left.
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