Emerson Radio TOR23 - Manual (Page 8)

OPERATION (CONTINUED)
8
ROTISSERIE COOKING
Place the Baking pan in the lowest slot
to collect the fat drippings.
CONVECTION
1
Remove the Rotisserie Forks from the
Rod, then insert the Rotisserie Rod into
the center of the meat. See note below.
2
Place Rotisserie Forks onto Rotisserie
Rod and center the food on the Rod.
Tighten the screws on the Rotisserie
Forks after the food is centered.
3
Insert the long end of the Rotisserie into
the turnspit mount in the right side of the
oven (shown above). Then insert the
short end of the Rotisserie by lifting the
rod above the left bracket and it should
slip in place in the oven.
CONVECTION
4
NOTES:
• Chicken and large pieces of meat must be tied with cotton string. Chicken wings
and legs must be tied tightly to prevent them from hitting the bake pan. The oven
can accommodate up to a 5-pound chicken if centered and tied properly.
• You can preheat the oven, if desired.
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