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If a longer baking time is required, turn the timer
directly to the desired time. If not using the timer
set timer to OVEN ON position.
• If required to catch drips, place the baking tray one
level below the wire rack. The tray and the rack
should be set at different levels for satisfactory air
convection.
• When you are using the baking tray, in particular in
position 1 (bottom rack position), make sure the
tray is centered so that you have an air passage-
way in the back as well as the front of the oven.
• Always use a potholder or oven mitt when removing
hot food from the oven.
• Please note that the heating elements work in con-
junction with the convection fan. They will cycle on
and off simultaneously.
Rotisserie
When using the rotisserie function always use the baking
tray lined with foil in position 1 (bottom rack position) to
catch any drips. When using the rotisserie function,
always begin with a cold oven.
Tying meats ensures even cooking. It is important to use
butcher’s twine to tie items that are to be prepared for
the rotisserie function before securing them to rotisserie
spit. First tie the items and then secure the rotisserie spit
and skewers.
It is especially crucial to truss all poultry with butcher’s
twine before securing to rotisserie spit.
Trussing a chicken
There are different methods of trussing but all are
basically designed to achieve the same results.
