Rotisserie 1. Pat the food dry, tie, and insert the rotisserie spit into the food according to the directions below. 2. S lide the rotisserie forks onto both ends of the spit and into the food with the prongs facing inward. Tighten the screws to secure the forks.
3. Brush the meat with 1 tbsp (15 mL) of oil and season as desired. Insert the spit into the air fryer
by aligning the side of the spit with the slot on the left inside of the air fryer. Slide the other side of the spit along the track on the right inside of the air fryer until it is seated.
4. Turn the wheel to select the
setting; press the wheel to select. Turn the wheel to adjust the time according to the chart below. Press the wheel to start .
5. Using the retrieval tool, carefully remove the rotisserie from the cooking chamber.* 6. For best results, rest the meat according to the chart. The temperature will continue to rise while resting. Loosen the screws and carefully remove the food from the spit.
Ingredients 2 whole Cornish hens 1–1¼ lbs. (450–575 g) each
1 whole chicken 3½–4 lbs. (1.6–1.8 kg)
1 whole boneless pork loin roast 2 lbs. (1 kg)
Prep
Cook Time/ Temperature
Tie the legs together with a 6" (15-cm) piece of cooking twine. Tie the wings against the breasts with a 12" (30-cm) piece. Insert the spit through the sides of the hens, so they sit side by side centered on the spit.
26–30 minutes
Tie the legs together with a 12" (30-cm) piece of cooking twine. Tie the wings against the breasts with a 24" (60-cm) piece. Insert the spit through the legs where they are tied together and through the cavity, centering on the spit.
60–65 minutes
Tie the roast at 1–2" (2.5–5-cm) intervals with cooking twine. Insert the spit lengthwise through the center.
40–50 minutes
Rest for 10 minutes before carving. Finished temp: 165°F (74°C)
Rest for 20 minutes before carving. Finished temp: 165°F (74°C)
Rest for 20 minutes before slicing. Finished temps: 145°F (57°C) for medium 160°F (71°C) for well done
1 whole cauliflower Up to 6" (15-cm) diameter, leaves trimmed, core intact
Insert the spit crosswise through the center of the cauliflower.
24–26 minutes or until tender.
Safety Tip: * Always use the retrieval tool to remove the basket or rotisserie set as they will be hot.
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