7
contains no ice crystals. NOTE: If your
turkey came with a plastic piece holding
the legs together, remove this piece before
putting the turkey on the rotisserie spit.
Additionally, remove plastic pop-up timer.
2. Dry the food well with paper towels.
3. Prep the spit. Attach the spit rod to the base
of large cage. Align button on spit rod to
securely lock into large cage rod.
4. Place large cage on a
flat surface with spit
and spit rod pointing
upward. Slowly guide
the whole turkey,
shoulders first, down
the spit through the
turkey’s cavity. Pierce
the shoulders into the
tines inside the large
cage to secure turkey
to the cage.
5. Attach the small
cage. Hold the turkey
legs together and
place cage over the
rear portion of the
turkey. Attach the
cage to the spit, with the rear portion of
the turkey inside cage, using the screw to
tighten cage to secure
at marked location.
NOTE: No trussing
is required. Turkey
should be enclosed at
both ends with cages.
6.
Lift and place turkey in
resting position.
7. When the oil is hot
and green READY
indicator light is on,
use the double lifting
handle to lift turkey.
Handle will act in
a scissor motion.
Attach both hooks,
one at a time, on
each side of the
assembled rotisserie
spit, outside the cages.
8. Using both hands, one
on each handle, lift the
assembled rotisserie
spit over the unit and
guide the assembled
rotisserie spit through
the interior labyrinth. First left, then right,
down to the bottom lowest position.
9. Turn the toggle switch to the Rotisserie
On position.
10. Watch the rotisserie turn and check that the
turkey rotates completely without touching
the sides of the oil container.
11. Place the lid on the unit.
12. Set timer to the desired cooking time.
(Periodically check to see if the turkey is
still rotating.)
13. Timer will ring when the food is ready.
WARNING: THE TIMER DOES NOT SWITCH
THE APPLIANCE OFF.
14. To check for turkey doneness: WARNING:
Turn toggle switch from ON to OFF position.
Lift and place turkey in resting position
(top right notch of the labyrinth.) and insert
thermometer into the thickest part of the
turkey thigh. Do not let it touch the bone.
Turkey is done when the thigh reaches
170°F and the breast reaches 165°F.
Check for desired doneness. REMOVE
THERMOMETER FROM TURKEY.
If needed, turn rotisserie to ON to complete
frying until desired temperature is reached.
15. When the turkey is done, use the double
lifting handle, and attach it to both ends
of the spit using the same technique as
described for lowering the turkey.
16. Lift the assembled rotisserie spit straight up,
no need to navigate through the labyrinth,
and place in the top resting position.
See below.
17. When cooking is finished, shut down the
fryer by turning temperature control knob to
STANDBY and unplugging the breakaway
cord from the wall outlet.
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