Approximate minimum rotisserie cooking times
No preheat required.
|
|
|
|
|
|
| Control | Minutes/ | Internal | ||
Food |
|
|
|
|
|
| Settlng | Pound. | Temperature | ||
Beef | Roast |
|
| HI | 45 | Total | 170 | F | |||
Pork | Loin | Roast. |
|
| 65 | Total | 185 | F | |||
Leg | of Lamb |
|
|
|
| HI | 45 | Total | 180 | F | |
Chicken, | med. |
|
| HI | 120 Total | 190 | F | ||||
Cornish | Game | Hen |
|
| 60 | Total | 190 | F | |||
Be sure | grills | are | removed | during | rotissing. |
|
|
|
| ||
Roasts | of | approximately | 33% pounds are the | most suitable | for rotissing. | Larger | |||||
roasts | will | greatly | increase | cooking | times. |
|
|
|
|
Using the smoothtop
1.To install, line up the terminal with the receptacle.
I. To remove, lift
slightly by the handle.
2. Push terminal | into | 3. Lower smoothtop | |
place | until | it’s | into place. |
plugged | in. |
|
|
2. With | both hands, | 3. Lai;;dEut and set | |
pull | module | to- |
|
ward you to un- |
| ||
plug | it |
|
|
Cooking on the optional smoothtop is al- most the same as cooking on surface units. There are three differences you should know
about:
1.The cookware you use.
2.What to expect.
3.Thecareand cleaning.
Cookware...
For best results, proper cookware must be used.
! - I\ fT3
l Do not use the smoothtop module for canning.
l Bottoms must be perfectly flat, with NO ridges, rims, patterns, dents, roughness or scratches.
cooking results and may damage the smoothtop.
l Bottoms must be clean. Heating a soiled pan can leave a stain on the smoothtop.
11