Cook's Companion CCFD19 Instruction Manual - Page 10

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Tie the twine securely, making sure the opening to the cavity is

closed so that the ingredients inside will not drop out as the

chicken rotates on the rotisserie spit.

Wrap another piece of twine around the fatty part of the legs a

couple of times and tie securely.

Use another piece of twine to wrap around the breast area to

hold the wings in close to the body of the chicken.

Insert the pointed end of the spit in to the spit mount hole in the

oven, then rest the back of the spit on the stainless groove

adjacent.

Close the door, select one of the functions that uses the

rotisserie function (see page 12 for function list). Always make

sure the crumb tray and baking pan are installed in the bottom

of the oven before pressing the start button.

Once the cook time is complete, remove the rotisserie rod

using the rotisserie handle by placing it under the rotisserie and

lifting up.