User Manual

1. Set the function knob to ROTISSERIE (only the top elements will heat). Use the oven
temperature knob to set the desired temperature (150‒450 F).
2. Insert the drip tray in the lowest position in the oven.
3. Attach 1 rotisserie fork onto the rod, pointing inward. Secure with thumbscrew.
4. Load the food on the rod, ensuring it is centered, and secure the second Rotisserie fork
in place. Tie the food with butcher's twine, as needed, to keep it secure while on the
rotisserie.
5. Using the rotisserie tool, insert the pointed end of the rod into the drive socket on the
right (you may have to twist the rod to align with the socket), Then rest the square end
of the rod on the support on the left.
6. Turn the timer knob to your desired cooking time (0-60 minutes).
7. If food does not rotate smoothly, stop, remove, and secure/balance the food. Restart.
8. When finished cooking, turn the timer knob to OFF and unplug the oven.
9. Lift the food out with the rotisserie tool; carefully lift the left side up from the support
first
, then remove the right end from the socket.
10. Place the food on a cutting board or plate and carefully remove the hot rotisserie forks
and rod. Let food rest 5-10 minutes before serving.
[ROTISSERIE]
Cooking results may vary. Adjust these times to your individual requirements.
Use of a meat thermometer is recommended.
Rotisserie Guide
TEMPFOOD MINUTES/LB
350° F
350° F
350° F
450° F
375° F
30–35
45–50
45–50
45–50
30–40
135–160° F
160–170° F
140° F
165° F
165° F
INTERNAL TEMP
Beef Roast
Pork Roast
Ham
Chicken
Turkey Breast
11