Rotisserie Cooking - Hamilton Beach 31197 Instructivo

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Rotisserie Cooking

1. Place oven rack in lowest position;
then place baking pan on rack.
2. Set Temperature Knob to B
R and preheat oven.
OTISSERIE
NOTE: The bottom heating elements
will not come on during rotisserie
cooking.
3. Insert rotisserie rod into center
NOTE: Chicken and large pieces of
The oven 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.
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6. Turn oven to OFF (O); use rotisserie
/
ROIL
of meat.
7. Turn Function Knob to the
meat must be
tied with cotton
string. Chicken
wings and legs
must be tied
tightly to pre-
vent them from
hitting the
8. Rotate Timer past 30 minutes, then
baking pan.
9. To remove cooked meat from oven,
forks inserted
into the bottom
side of the
10. Place meat on a clean surface and
chicken.
Center meat
lengthwise
on rod.
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lift 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 rest rod on the
bracket.
R setting.
OTISSERIE
NOTE: Always turn oven to OFF
(O) to check meat temperature
or to remove meat from oven. Use
a food thermometer in order to
check internal temperature. Insert
thermometer into the thickest part
of the meat—not touching bone,
fat, or gristle. Visit
www.foodsafety.gov for more
information on safe internal cooking
temperatures.
set to desired time; OR set Timer to
S O .
TAY N
place the rotisserie lift with the
hooks under the rotisserie rod. Lift
and slide the rotisserie rod to the
left and remove from the oven.
use a pot holder to unscrew the
rotisserie forks from rotisserie rod.
Slide meat onto a serving tray or
cutting surface.
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