Section 5. Cooking Procedures; Program Cook Parameters; Loading The Rotisserie; Removing Spits And Product From The Rotisserie - Henny Penny ROTISSERIE SCR-6/8 Operator's Manual

5-1. PROGRAM COOK
PARAMETERS
5-2. LOADING THE
ROTISSERIE
5-3. REMOVING SPITS AND
PRODUCT FROM
THE ROTISSERIE
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SECTION 5. COOKING PROCEDURES

Your rotisserie is preprogrammed at the factory for several
types of products.
The size, weight, temperature, and quantity of the product is
critical to the success of the preset cooking programs.
The menu strip is removable and can be changed to the desired
product to be cooked.
Always load the rotisserie so that the spits or baskets are
evenly balanced and the breasts of the chickens are facing out of
the unit.
When properly placed on spits, the front of the food product will
be viewed by the customer and the food product will clear the top
of the oven. If product does touch the top of the oven, remove the
spits and reposition the food.
1. After removing the spits from the unit, lay the spits on a
2. Grab the handle of the spit with the insulated pad, glove, or
3. Slide the product off the spit using a serving fork or tongs.
To avoid burns, wear insulated pads, gloves, or mitts
to remove hot spits, baskets, or roasting pans. Be
careful that they do not come in direct contact with the
cooked food.
work surface or table.
mitt and hold the spit at an angle to the work surface.
SCR-6/8
5-1