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Diagram and list of components for the vertical rotisserie oven.
Guide on how to assemble the drip tray onto the rotisserie axle.
Instructions for using the fork for solid meat joints, ensuring proper placement and clearance.
Guide for using the trestle, primarily for poultry, ensuring cavity air circulation and proper fit.
Provides cooking times per 100g for poultry, beef/lamb, and pork, with a tip for checking doneness.
Advice on safely removing cooked meat using oven gloves, mindful of hot fat.
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