Hamilton Beach 31195 User Manual download pdf (Page 6)

6

Optional Features (cont.)

1. Place oven rack in lowest position

then place bake pan on rack.

2. Preheat oven to desired temperature.

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 pre-

vent 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.

5. Tighten the screws on the Rotisserie

Forks after the meat is centered on

the 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. 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.

9. 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 cut-

ting surface.

Rotisserie Cooking

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