Wolfgang Puck WPSSCO24 operating instructions Rotisserie Roasting

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 15

Roasting

The top and bottom heating elements cycle on and off to maintain the selected temperature. The convection fan remains off during the Roast cycle.

1Place the drip/roasting/baking pan on top of the bottom rails in the oven. Do not insert in the oven rails itself.

2Place the meat fat side up in the drip/roasting/baking pan (unless otherwise directed).

3Preheat the oven to 375° F. (325° when not using the drip/roasting/baking pan.)

4Set the Function Control to Roast/Pizza.

5Set the Time Control to the shortest time. If more than 2 hours, set to “Stay On” and check after the shortest time.

Use the following chart as a guide for roasting. Use a reliable meat thermometer for the most accurate results. Roasts should stand for

10 to 15 minutes before carving. During this time, they will continue to cook increasing the meat thermometer reading by about 10 degrees.

Food Type	Weight (lbs)	Time / Lb	Thermometer
		Beef
Sirloin Tip/Top Round	3 - 8	20 - 22min	Rare 120 - 130
		23 - 24 min	Med 140 - 150
		25 - 27 min	Well 160 - 170
Eye Round	3 - 6	18 - 20min	Rare 120 - 130
		21 - 23 min	Med 140 - 150
		24 - 26 min	Well 160 - 170
Standing Rib	3 - 6	20 - 22min	Rare 120 - 130
		23 - 24 min	Med 140 - 150
		25 - 27 min	Well 160 - 170
		Pork
Loin (bone in)	3 - 6	25 min	170
Loin (boneless)	3 - 8	15 min	170
Fresh Ham	4 - 8	25 min	170
	Smoked Ham
Fully cooked/w bone
Half	6 - 8	15 min	140
Whole	12 - 16	15 -17 min	140
		Lamb
Leg	6 - 8	20 - 23 min	Med 170
		25 min	Well 180
		Poultry
Chicken (unstuffed)	6 - 8	20 min	180
Chicken (stuffed)	6 - 8	20 min	180
Turkey (unstuffed)	up to 14 lbs	15 min	180
Turkey (stuffed)	up to 14 lbs	20 min	180

These cooking times are an average and should be adjusted to individual preferences.

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Rotisserie Roasting

The top heating elements cycle on and off to maintain the maximum temperature in the oven while the spit continually turns. The convection fan will remain off during rotisserie roasting.

Rotisserie roasting is a healthy way to cook meats because the slow- turning spit provides natural basting of meats while fats drip away. The rotisserie can be used to roast meats up to 7 pounds. It is not necessary to preheat the oven for rotisserie roasting.

Warning: Never use your Rotisserie without the drip/baking pan in the bottom rails of the oven.

1Place one rotisserie fork on the end of the rotisserie spit

opposite the point with the tines facing the center and tighten the screw slightly.

2Slide the pointed end of the rotisserie spit through the center of the food to be cooked.

3Place the other rotisserie fork on the other end of the rotisserie spit with the tines facing the roast.

4Adjust the roast so that it is centered on the rotisserie spit. Make sure the forks secure the roast on the spit and tighten the screws. When cooking poultry, it may be necessary to secure legs and wings to the body with string to make the roast as compact as possible for smooth movement of the rotisserie spit.

5Season or baste the roast as desired.

6Put the pointed end of the rotisserie spit into the rotisserie drive socket located on the right interior wall of the oven.

7Place the grooved end on the spit support on the left interior wall of the oven.

8Set the Temperature Control to “MAX”.

9Set the Function Control to “Rotisserie”.

10Set the Time Control to the shortest time. If more than 2 hours, set to “Stay On” and check after the shortest time.

11When the roast is done, turn the Temperature Control to “0” and the Time Control to “Off” and unplug the oven.

12Remove the rotisserie spit from the oven using the rotisserie handle included.

13Place the roast on a cutting board or platter and allow to stand for 10 - 15 minutes.

14Using a pot holder, loosen the screws on the rotisserie forks

and remove the rotisserie spit from the roast. Carefully remove the rotisserie forks and carve the roast.

Caution: The rotisserie spit, rotisserie forks, screws and the roast will be hot.

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