Rotisserie Cooking - Hamilton Beach 31195 Manual

840119500 ENv02.qxd 12/5/03 2:27 PM Page 6
Optional Features

Rotisserie Cooking

1. Place oven rack in lowest position
then place bake pan on rack.
2. Preheat oven to desired temperature.
NOTE: The bottom heating elements
will not come on during rotisserie
cooking.
3. Insert Rotisserie Rod into center of
NOTE: Chicken and large pieces of
can accommodate up to a 5-pound
chicken if centered and tied properly.
4. Place Rotisserie Forks on Rod with
5. Tighten the screws on the Rotisserie
Forks after the meat is centered on
the Rod.
6
6. Turn oven to OFF; use Rotisserie Lift
meat.
rest Rod on the bracket. Place bake
pan under meat.
7. Turn Function Knob to the Rotisserie
setting.
NOTE: Always turn oven to OFF to
check meat temperature or to
remove meat from oven.
meat must be
8. To remove cooked meat from oven,
tied with cotton
place the Rotisserie Lift with the
string. Chicken
hooks under the Rotisserie Rod. Lift
wings and legs
and slide the Rotisserie Rod to the
must be tied
left and remove from the oven.
tightly to pre-
9. Place meat on a clean surface and
vent them from
use a pot holder to unscrew the
hitting the bake
Rotisserie Forks from Rotisserie Rod.
pan. The oven
Slide meat onto a serving tray or cut-
ting surface.
Forks inserted
into the bottom
side of the
chicken.
Center meat
lengthwise on
rod.
(cont.)
to insert the Rod
into oven with
the pointed end
of Rod inserted
into the right
side of oven. Lift
Rod above
bracket on left
side of oven and