24LConvecOven_0045NoFan 8/10/06 1:58 PM Page 17
Rotisserie Chart
Use the following chart as a guide for rotisserie 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 about 10 degrees.
Hint:
For crisper poultry or roasts you can open the door slightly to allow excess steam to escape for the last 30 minutes of cooking.
Type | Weight | Setting | Time | |
Chicken | 3 - 4 lb. | MAX | 1 | 1/2 - 2 hours |
| 4 - 6 lb. | MAX | 2 - 2 1/2 hours | |
Pork Roast | 4 - 6 lb. | MAX | 1 | 1/2 - 2 hours |
Roast Beef | 3 - 5 lb. | MAX | 1 | 1/2 hours (rare) |
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| MAX | 1 3/4 hours (med) | |
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| 2 hours (well) | |
Cornish Hens | 2 - 1.5 lbs. each | MAX | 1 hour | |
Smoked Ham |
| 1 1/2 - 2 hours | ||
Boneless |
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These cooking times are an average and should be adjusted to individual preferences.
Do not exceed 7 pounds on the rotisserie spit to avoid damage to the rotisserie motor.
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Broiling
The top heating elements cycle on and off to maintain the maximum temperature in the oven. For best results, the oven should be preheated for 10 minutes before adding the food to be broiled. The fan will not run in the broil mode.
Barbecue or other sweet sauces should be brushed on during the last few minutes of broiling. They will burn if applied too early in the cooking.
1Remove all accessories from the oven
2Set the Temperature Control to “MAX”
3Set the Function Control to “Broil”.
4Set the Time Control to “20” and allow the oven to preheat for 15 minutes.
5While the oven is preheating, place the food to be broiled directly on the drip/roasting/baking pan or you may use a broiling rack and place directly into the drip/roasting/baking pan, unless otherwise directed.
6When the oven is preheated place the drip/roasting/baking pan in the upper rack position and close the door.
7Set the timer for the shortest broiling time recommended.
DO NOT leave the oven unattended during broiling.
| Type | Weight/Thickness Desired Doneness Cooking time | ||||
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| Beef |
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| Steak: Porterhouse | 1 inch | Rare | 18 | - 20 min | |
| Sirloin, London broil, |
| Medium | 21 | - 23 min | |
| Top round |
| Well done | 24 - 28 min |
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| Hamburger | 6 ounces | Rare | 15 | - 17 min | |
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| Medium | 18 | - 21 min | |
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| Well done | 22 - 25 min | ||
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| Pork |
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| Chops | 1 inch | Well Done | 19 - 23 min | ||
| Ribs | Cut in Pieces | Well Done | 30 - 35 min | ||
| Sausage | Links | Well Done | 25 - 30 min | ||
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| Chicken |
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| Pieces w/ Skin | - | Well Done | 20 - 25min | ||
| Boneless Breasts - each | - | Well Done | 12 | - 15 min | |
| Halves w/ skin - each | - | Well Done | 30 - 40 min | ||
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| Fish |
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| Fillets | 1/2 inch | Well Done | 10 - 12 min | ||
| Steaks | 1 inch | Well Done | 15 | - 20 min | |
These cooking times are an average and should be adjusted to individual preferences.
Turn foods halfway through cooking time.
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