Emerson Radio TOR35 - Manual (Page 8)

OPERATION (CONTINUED)
8
ROTISSERIE COOKING
Place the Tray in the lowest slot to
collect the fat dropping.
FUNCTION
CONVECTION/ ROTISSERIE
CONVECTION/ ROTISSERIE
ROTISSERIE
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
Use the Rotisserie Handle to insert the
Rod into the oven with the longer end
(shown above) inserted into the right
side of the oven. After inserting the right
side, lift the Rod above the left bracket
in the oven.
FUNCTION
CONVECTION/ ROTISSERIE
CONVECTION/ ROTISSERIE
ROTISSERIE
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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