User Manual

2. Place the round drip pan into the receptacle at the bottom of the oven to
catch the drippings.
3. Put the solid end of the rotisserie spit in the drive socket on located in the
center of the drip pan.
4. Place the grooved end on the spit support on located on the top interior of
the oven
5. Set the TEMP Control to “450°”.
6. Set the MODE Control to ROTISSERIE .
7. Set the TIMER Control to the time what you need. If more than 1 hour, set
to “Stay On” and check after the shortest time.
8. When the kabob is done, turn the TIMER Control to “Off” and unplug the
oven.
CAUTION: The oven sides and top, and glass door are hot, use oven mitts or
temperature resistant gloves when removing the kabob.
Care and Cleaning
1. Turn the TIMER Control to “Off” and unplug before cleaning.
2. Allow oven and all accessories to cool completely before cleaning.
3. Clean the outside of the oven with a damp cloth and dry thoroughly. Clean
stubborn stains with a nonabrasive liquid cleaner. Do not use metal
scouring pads or abrasive cleaners that will scratch the surface.
4. Clean the glass door with a cloth or sponge dampened with warm, soapy
water and dry thoroughly.
5. Wash the baking rack, the baking/broiling pan, and the drip pan in hot,
sudsy water or in the dishwasher. DO NOT use abrasive cleaners or metal
scouring pads to clean the oven rack. Clean stubborn stains with a nylon or
polyester mesh pad and a mild, nonabrasive cleaner. Rinse and dry
thoroughly.