Damsel wrote:

> 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.

I could save you time in the bathroom too!
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