Mark Thorson wrote on 14 May 2005 in rec.food.cooking

> Andy wrote:
>
> > I've always wondered about that rotisserie,
> > specifically, how easy is it to clean?
>
> You don't clean it, other than a soaking and brushing
> to remove any large bits of food from the basket
> and spit rods. The interior of the cooking chamber
> builds up a layer of burnt-on brown crud, but it
> doesn't matter because it never touches the food.
>
> It always amuses me to see the commercials,
> where they have all sorts of food cooking in
> brand-new machines! They look nothing like
> they will after 6 months of seasoning.
>
>
>
>

The George Forman number comes easily apart and it all fits nicely in
the diswasher. That way the shiny surfaces stay shiny...reflecting the
heat to where it should go.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban