Operating the SCR 6 and 8 Rotisserie

Controls and Indicators

Angling the Spits

Using the Double Spits

Using the Spits

Operating the Rotisserie

Functions and Door Sensor

Programming for Cook and Hold

Loading the Rotisserie

Seasoning and Sauce

Performing Basic Operations

Cooking Guidelines

Preparing and Storing Safe Food

Removing Product from the Spits

Testing for Doneness