Hamilton Beach 31197 Use & Care - Page 7

840156300 ENv02.qxd 11/2/06 8:53 AM Page 7 Optional Features (cont.) Rotisserie Cooking 1. Place oven rack in lowest position then place bake pan on rack. 2. Set Temperature Knob to Broil/Rotisserie and preheat oven. NOTE: The bottom heating elements will not come on during rotisserie cooking. 3. Insert Rotisserie Rod into center of meat. NOTE: Chicken and large pieces of meat must be tied with cotton string. Chicken wings and legs must be tied tightly to prevent them from hitting the bake pan. The oven can accommodate up to a 5-pound chicken if centered and tied properly. 4. Place Rotisserie Forks on Rod with Forks inserted into the bottom side of the chicken. Center meat lengthwise on rod. 6. Turn oven to OFF; use Rotisserie 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. 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. 8. Rotate Timer past 30 minutes, then set Timer to desired time; OR set Timer to Stay On. 9. To remove cooked meat from oven, 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. 10. Place meat on a clean surface and use a pot holder to unscrew the Rotisserie Forks from Rotisserie Rod. Slide meat onto a serving tray or cutting surface. 5. Tighten the screws on the Rotisserie Forks after the meat is centered on the Rod. 7