West Bend L5658B - Manual (Page 8)

Rotisserie Function: We recommend that you do not cook anything larger than a
4lb. roast or poultry on the rotisserie. Season as desired or baste with your favorite
sauces.
1. Slide the oven rack in to the lowest rack guide position in the down position.
Place the drip pan on this rack to catch the food drippings.
2. Insert the pointed end of the spit through one of the forks, making sure the
points of the fork face in the same direction as the pointed end of the spit. Slide
the fork towards the square end of the spit and secure with the thumbscrew.
3. Place the food to be cooked onto the spit by inserting the spit (pointed away
from you) directly through the center of the food embedding it completely.
4. Slide the second fork onto the spit at the other end of the roast or poultry.
Continue to slide the fork until it is securely embedded in the food. Secure the
fork with the thumbscrew. Ensure the food is
centered on the spit. Note: Foods may change
shape during cooking. Check to make sure there is
at least a 1” clearance between food and heating
elements at all times during the cooking cycle.
5. Insert the pointed end of the spit in to the drive socket located on the right-hand
side of the oven wall. Make sure the square end of the spit rests in the spit
support located on the left-hand side of the oven wall.
6. Set the temperature control to “MAX” (490
°F - 254.44°C).
7. Set the function control to “ROTISSERIE.”
8. Turn the timer ontrol counter-clockwise to “STAY ON.” Check the meat
temperature with a reliable meat thermometer. Tip: Use an independent timer
to remind you to check the meat temperature.
9. When cooking has been completed, turn the timer control clockwise to “OFF.”
CAUTION: Use extreme caution when opening the door and keep your hands
and face away because very hot air or steam may be released. Do not rest
cooking containers on glass door as damage could occur.
10. Using hot pads or oven mitts, open the door and remove the spit by placing the
hooks of the rotisserie handle under the grooves on either side of the spit. Lift
the left side of the spit first by lifting it up and out. Pull the spit out of the drive
socket and carefully remove the food from the oven. Unscrew the thumbscrew
from the pointed end of the spit and remove the fork. Remove the meat from
the spit and place onto a serving platter. Tip: For delicious gravy, reserve the
drippings and thicken with cornstarch or flour in a stovetop pan. DO NOT place
drip pan directly on to a stove burner.
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