Grill with Rotisserie Function:
This function is used for cooking with the rotisserie. Adjust the function control knob so it indicates the Grill
with rotisserie function symbol. Set the oven’s thermostat control knob to the required temperature (note: do
not set the temperature too high, keep below 175º). Place the rotisserie rack into the shelf position 4 & test
that the rotisserie fits. Once this is found to be ok, remove the rotisserie from the oven and fit the food to the
rotisserie using the adjustable prongs (shown below). Check all parts are clean, the prongs are tightened and
that the meat is in the centre of the rotisserie.
When fitting the rotisserie, the following sequence should be followed. With the handle fitted, bring the
“sharp” end of the rotisserie into the oven from the left hand side and push the rotisserie end through the
small hole in the rear fan cover. There is a small movable cover just behind this; push the small cover on the
rear panel out of the way with the end of the rotisserie. Once the end of the rotisserie is within this hole,
angle the handle end of the rotisserie to the right and place it on the “rabbit ears” of the rotisserie rack. Push
the rotisserie in to allocate the rotisserie into the motor. Remove again and fit the food to the rotisserie using
the adjustable prongs (shown below).
After a preheating period of 10 minutes, put your food into the oven and place a baking tray into shelf
position 2 to catch any drips. Check that the rotisserie is turning & the food is not being caught on anything.
Unscrew the handle. When using the rotisserie function, the oven door must be closed. On this function, all
of the heating elements/coils of the grill operate.
Rotisserie cooking is generally more suitable for larger pieces of meat or poultry. However smaller items
such as Poussin (small chicken) will work well if attached to the rod correctly.
Most foods cooked on a rotisserie are self basting and this method results in foods that are highly flavoured,
very moist (when cooked correctly) and visually attractive.
The types of food most suitable for rotisserie are:
All poultry – small to medium sized not larger than 3kg (explained in more detail below).
Boned and rolled lamb legs and shoulders not larger than 2kg.
Beef butt fillet, veal neck & small standing rib roast.
Rolled pork loin.
HANDY HINT: Position a deep drip tray on the shelf below the rotisserie and food prior to placing the
rotisserie into position to catch dripping marinade. It is recommended that water be added to this pan to
minimize splattering of oil onto the oven surface.
After cooking, turn off the oven function and temperature control knobs and cancel the timer program if in
use. Carefully fit the handle back onto the end of the rotisserie, take the cooked food out of the oven and
place it on a safe heatproof surface. As the oven will be hot, work with caution and keep children away from
the cooling oven.
NOTE: You must set oven to manual cooking or set the timer, otherwise the oven will not operate.
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