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Always put some water in the drip-tray to avoid smoke and to produce some sauce.
For safety reasons the water level should not be over 1 centimetre in the dip-tray. Remember
to regularly skin off the fat which buils up on the water.
The halogen lamp can be lit to improve the browning process of the chickens. The halogen
light on its own has no effect on the roasting of the chickens but it enables to stabilise the
temperature at the end of the cooking time. In this case, turn the selector to position 1.
You have to bear in mind the cooking time can vary as much as 50% with the weight and
quality of the food. To roast 20 chickens (1,4 kg each), one and half an hour will be needed.
The timer regulates the starting and stopping of the quartz tubes. A temperature of 170°C /
338°F is recommended to roast a chicken.
It is unnecessary to have a higher temperature as the infrared quartz tube heat at 1050°C /
1922°F.
Be sure the hanging baskets are correctly balanced
MAINTENANCE
Before any maintenance, turn it off at the mains and let it cool.
The reflectors, spits and hanging baskets are entirely removable to make the cleaning easier.
To reach these parts, you need to open the 2 lowest infrared ramps of the rotisserie. Then
you can easily unscrew the parts to clean them.
Clean the parts of the rotisserie regularly with a wet cloth and some washing up liquid.
ADDITIONAL EQUIPMENT
- A set of 5 spits for large volume (30 pieces)
- A lamb spit
- A spit basket
- A mobile table with folding top
- A heated display
.
Réf : B1
Réf : B2
Réf : B3
Réf : TS2
Réf : RE2
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