Mark Thorson > said:

>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.

Thank you! I've been procrastinating on getting a rotisserie because I
truly didn't want to have to scrub all the crud off on the inside. Now
I'll think if it as seasoning, and will have a clear conscience about not
scrubbing it to bare metal.

Carol