GE 169014 - Manual (Page 7)

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Instructions for Use
1. Be sure unit is unplugged before starting. Clean all parts and accessories
with warm, soapy water. Rinse well and dry thoroughly.
2. Rotisserie should be placed at least 8 inches from walls and should not be
positioned under cabinets.
3. Slide the drip tray into machine at the
base of unit.
4. Position the heat reflector by sliding along
the inside top towards the back and placing it
behind the heating element. Reflector should
fit neatly into grooves at the back of heating
element and should lead into the drip tray.
5. Do not exceed maximum load weight of
12 pounds. Trim any excess fat or loose
hangings from meat or poultry before
positioning in Rotisserie.
6. Tie the wings and legs of poultry together
with plain string or butcher’s twine to prevent
loose pieces from rubbing the inside of the
door, heat shield or heating element as the
spit rotates inside the Rotisserie.
7. Start with the end of a leg and loop a suitable
length of the string (about 12 inches) or twine
and tie-off. Bring the string to the next leg,
pull tightly and wrap once or twice around
the end and tie-off. Next, wrap approximately
36 inches (3 feet) of string or twine around the body of the bird making sure to
secure the wings and legs close to the body by wrapping crossways so there is a
big “X” of string or twine pulled tightly across the breast. Bring free end of string
to the leg again and tie-off with a secure or double knot. Cut off the excess string
or twine so it does not hang loose. The bird should now be a securely bound
bundle with no loose parts hanging from its body.
8. Open screw on adjustable fork then slide onto
spit rod with pointed ends facing each other.
9. If cooking one chicken or turkey, insert spit
rod lengthways through center of poultry,
starting at the breast area. If cooking two
small chickens or three cornish hens, insert
spit rod through side of poultry, starting
between the wing and thigh area.
10. Push food onto spit rod and into fork as
close to the fixed wheel
11. Place second fork onto spit rod and slide into meat, adjust both forks making sure
that meat or poultry is balanced on the spit. Make sure that forks are tightly fixed
on spit by securing screws tightly by hand.
12. To place spit rod into machine, place right hand under meat, use your left hand to
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