Cuisinart TOB-200 Use and Care Manual download pdf (Page 12)

Note that for each type of food (Chicken, Duck or Meat) the oven has a

specialized cooking program. For the first 10 minutes of every cycle, all 4

heating elements will turn on for rapid preheating. After 10 minutes and for

remainder of the cycle only the top 2 heating elements will be cycling on and

off according to the program to maintain the set oven temperature and cook

the rotisserie food to perfection. During the final phase of the programs for

Chicken, Duck and Meat, the oven temperature will be automatically

increased to enhance and crisp the poultry skin or outer surface of the food.

Use the Custom Rotisserie option to set any desired temperature and time

for other types of food such as fish, vegetables, or fruit.

The oven will beep when the cooking time has expired. The oven will shut off

and the display will revert to the clock.

Tips for cooking duck:

When using the rotisserie duck function, line the baking pan with two clean

pieces of aluminum foil, one positioned left to right and the other front to

back. The edges of the foil should be raised about ½ -inch over the pan walls

around all four edges (see the picture below). This will help reduce excess

duck grease from splattering and dripping.

Do not open the door during the last 15

minutes of the duck cooking cycle to avoid

contact with hot grease. Once the cooking

cycle has finished and the oven has turned

off, take care that the duck grease is not

bubbling in the pan or splattering when you

remove the duck. Do not remove the baking

pan until the oven and pan are fully cool.

Trussing Poultry

Tying meats ensures even cooking. It is

important to use butcher’s twine to tie items

that are to be prepared for the Rotisserie

function. First truss the item and then secure

it onto the rotisserie spit and skewers.

1. First insert the rotisserie spit into the food

for rotisserie (Fig. 1).

2. Insert the skewers at different angles to

hold the food more firmly (Fig. 2).

3. Next, install the fixing screws to secure the

meat or poultry to the rotisserie spit.

There are different methods of trussing, but all aim to achieve the same

results. Tuck the wings underneath the chicken to secure them. For trussing,

use a length of butcher’s twine that is approximately 4 or 5 times the length

of the chicken. Place the middle of the twine under the tail, bring both sides

up and cross over the top of the tail. Wrap ends of the twine around the end

of each drumstick and pull to draw the legs together, crossing ends over

each other again. Turn the bird over. Pull ends of twine up over the thighs

and wrap around the upper wings, catching the tips of the wings in the loop.

The twine is wrapped around the wing close to the body, and then both

ends are brought to the upper side. If there is a flap of skin at the neck, it is

folded up and the two ends of twine are tied over it.

Fig. 2

Fig. 1

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Cuisinart TOB-200 Use and Care Manual Page 12

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