The top heating elements cycle on and off to maintain the
maximum temperature in the oven.
Rotisserie roasting is a healthy way to cook meats because the slow-turning spit
provides natural basting while fats drip away. The rotisserie can be used to roast
meats up to 8 pounds and will easily handle two 4-pound chickens. Season the
roast with salt, pepper or your favorite spices, or brush barbecue sauce, or,
vegetable oil as desired. It is not necessary to preheat the oven for
1. Place one ROTISSERIE FORK on the end of the ROTISSERIE SPIT opposite the
point with the tines facing the center and tighten the screw slightly.
2. Slide the pointed end of the ROTISSERIE SPIT through the center of the roast.
3. Place the other ROTISSERIE FORK on the other end of the ROTISSERIE SPIT with
the tines facing the roast.
4. Adjust the roast so that it is centered on the ROTISSERIE SPIT. Make sure the
FORKS secure the roast on the SPIT and tighten the screws.
5. When cooking poultry, legs and wings should be secured to the body with
string, making the roast as compact as possible. This is necessary for smooth
movement of the ROTISSERIE SPIT.
6. Season or baste the roast as directed.
7. Place the DRIP/BAKING PAN in the rails at the bottom of the oven to catch the
8. Put the pointed end of the ROTISSERIE SPIT in the drive socket on the right
interior wall of the oven.
9. Place the grooved end on the spit support on the left interior wall of the oven.
10. Set TEMPERATURE CONTROL to 450˚F.
11. Set FUNCTION CONTROL to ROTISSERIE.
12. Set ELECTRONIC TIMER to the shortest time recommended.
13. When the roast is done, turn TEMPERATURE CONTROL back to
14. Remove the ROTISSERIE SPIT from the oven using the included ROTISSERIE
HANDLE. Place the roast on a cutting board or platter and allow to stand for
15. Using a potholder, loosen the screw on the ROTISSERIE FORK and slide it out.
Remove the ROTISSERIE SPIT with other FORK from the roast. Carefully remove
the ROTISSERIE FORKS and carve the roast.
CAUTION: The ROTISSERIE SPIT, ROTISSERIE FORKS, SCREWS, and the roast will
be hot. Use mitts or potholders for handling.