| TIMER | 350 |
|
| TEMP |
| |
BAKE |
|
|
|
| TOAST | BAGEL |
|
| BAKE | BROIL |
|
| COOKIES | PIZZA |
|
CONV | FROZEN | POTATO |
|
SNACKS |
| ||
|
|
| ROTISSERIE |
| TIMER | ON | OFF |
| CONV | TIMER/TEMP |
|
| TOAST |
| |
| START/STOP |
|
|
| ROTISSERIE |
| |
J | ON | OFF |
|
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|
| |
7.Press Rotisserie switch (J).
8.For best results, baste food last 30 minutes of cooking.
9.At end of cooking cycle oven turns off and there are 3 beeps.
10.The rotisserie must be turned off manually by pressing the Rotisserie switch to OFF.
11.To remove food, using pot holders or oven mitts, lift left side of spit by lifting up and out. Pull spit out of drive socket and carefully remove food from oven and place on heatproof platter.
TIMER | 350 |
TEMP | |
BAKE |
|
TOAST | BAGEL |
BAKE | BROIL |
COOKIES | PIZZA |
FROZEN | POTATO |
SNACKS | |
TIMER |
|
1. | Place rack in lower slot with rack up. |
2. | Press Bake button (K). |
3. | On indicator light blinks, YOU HAVE 5 SECONDS TO |
| PROCEED. |
4. | Preset temperature flashes on digital display. To change |
| temperature press (▲) or (▼). |
5. | Press Timer button, YOU HAVE 5 SECONDS TO PROCEED. |
6. | Preset time flashes on digital display. |
| To change time press (▲) or (▼). |
7. | Press Start/Stop button to begin cooking. |
8. | Oven begins preheating; in about 5 minutes the selected |
12.Tent food with foil and let rest 10 minutes. Unscrew wing nuts and remove fork from pointed end of spit. Using long kitchen fork as guide, remove the food from the spit and remove second fork.
ROTISSERIE COOKING GUIDE
| CONV | TIMER/TEMP | ||
| TOAST | |||
| START/STOP |
|
| |
|
| ROTISSERIE | ||
| ON |
|
| OFF |
|
|
|
|
|
|
|
|
| |
K |
|
| ||
temperature will show on the digital display and begin |
alternating between temperature and cook time remaining. |
Note: This is the only function that allows cooking using convection.
| FOOD | MAXIMUM |
|
| APPROXIMATE | |
|
| WEIGHT TO | COOKING | COOKING | INTERNAL | |
|
| BE COOKED | TEMPERATURE | TIME | TEMPERATURE | |
|
|
|
|
|
|
|
| Chicken | 3½ lbs. | 350 °F | 1½ hours | 180 °F | |
|
|
|
|
|
|
|
| Eye Round | 3 to 5 lbs. | 325 °F | 1½ to 2 hours | 160 °F | |
| Roast |
|
|
|
|
|
|
|
|
|
|
|
|
| Round Roast | 3 to 5 lbs. | 325 °F | 1½ to 2 hours | 160 °F | |
|
|
|
|
| for medium | |
|
|
|
|
|
|
|
| Pork Loin | 2½ to 4 lbs. | 325 °F | 1½ to 2 hours | 160 °F | |
| with or |
|
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|
|
| without bone |
|
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| Baby Back | 2 to 3 lbs. | 325 °F | 1½ to 2 hours | 160 °F | |
| Spare Ribs |
|
|
|
|
|
Quick tips for rotisserie cooking:
•Recommended MAXIMUM size of foods cooked on the rotisserie: 3½ lb chicken, 4 lb roast.
•Use kitchen twine to truss chicken wings and legs to the chicken.
•Tying roasts such as beef and pork at
•Begin with a cold oven.
•Once spit is in place check that food is centered by letting the rotisserie make one full turn before cooking begins.
BAKE FUNCTION
Preset temperature: 350°F
Preset Time: 30 minutes
Rack position: "2" lower slot; rack up
This function is ideal for baking casseroles, fresh or frozen pies and roasting meats and poultry.
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| FOOD | WEIGHT | COOKING | APPROXIMATE | INTERNAL | |
|
|
| TEMPERATURE | COOKING | TEMPERATURE | |
|
|
|
| TIME |
|
|
|
|
|
|
|
|
|
| Chicken | 3½ lbs. | 350 °F | 1½ hours | 180 °F | |
|
|
|
|
|
| |
| Casserole | 1 to 2 quarts | 350 °F | 45 to 60 minutes 165 °F | ||
|
|
|
|
|
|
|
| Standing | 4 to 5 lbs. | 450 °F for | 2 to 2½ hours | 160 °F | |
| Rib Roast |
| 15 minutes |
| for medium | |
|
|
| then 325 °F |
|
|
|
|
|
|
|
|
|
|
| Eye Round | 4 to 5 lbs. | 325 °F | 2 to 2½ hours | 160 °F | |
| Roast |
|
|
| for medium | |
|
|
|
|
|
|
|
| Leg of Lamb | 4 to 5½ lbs. | 325 °F | 2 to 2½ hours | 155 °F | |
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