Rotisserie Cooking
We recommend that you do not cook a roast or chicken larger than 3.5 lbs. on the rotisserie skewer. Chicken should be bound in string to prevent the chicken legs or wings from unraveling during roasting and so that rotisserie assembly will rotate smoothly. For best results we recommend that you preheat the oven for 15 minutes on 450°F.
Roasting In Your Oven
Roast your favorite cut of meat to perfection. The oven can cook up to an
Broiling
For best results, it is recommended that you
Operation
• Set temperature control to 450°F. |
Operation
•Set temperature control to 450°F.
•Turn function control to rotisserie. Insert pointed end of rotisserie skewer through rotisserie spit making sure the points of the rotisserie skewer face
in the same direction as pointed end of rotisserie spit. Slide rotisserie skewer towards square end of the rotisserie spit and secure with thumbscrew. (Fig. 1)
Rotisserie Spit
Thumbscrew
• Insert the pointed end of the |
rotisserie spit into the drive socket |
located on the right hand side of the |
oven wall. Make sure the square |
end of the rotisserie spit rests on the |
rotisserie spit support located on the |
left hand side of the oven wall. |
• Place the broiler pan on the lowest |
rack guide to catch the food |
drippings. |
• Turn the time control to the “STAY |
ON” position. |
• Use the rotisserie guide ONLY for |
suggested roasting times. Check |
the doneness with a reliable meat |
thermometer. Use an independent |
However, we suggest that you periodically check the cooking progress with a meat thermometer. For best results we recommend that you preheat the oven for 15 minutes on 450°F. We do NOT recommend the use of oven roasting bags or glass containers in the oven. Never use plastic, cardboard, paper or anything similar in the oven.
Operation
• Place food to be cooked in the broil |
pan. |
• Place the broil pan at the lowest |
position. |
• Set the temperature control to the |
desired temperature. |
• Turn function control to Broil. | |
• | Preheat the oven for 15 minutes. |
• | Place the Broiler Rack on the |
| Broiler Pan. |
• | Place the food on the Broiler Rack. |
• | Place the oven rack on the highest |
| position possible depending on the |
| thickness of the cut of meat that you |
| wish to broil. |
• | Food should be placed as close as |
| possible to the Top Heating |
| Element without touching it. |
• Set temperature control to the | |
| appropriate temperature. |
• Brush food with sauces or oil, as | |
| desired. |
Pointed End
Square End
Fig. 1
Rotisserie Skewer
timer to remind you to check the |
meat temperature. |
• When complete, turn the time |
control to the “OFF” position. |
• Turn the function control to bake. | |
• | Turn the time control to the "STAY |
| ON" position. |
• | To check or remove roast, use the |
• | Turn time control to the "Stay On" |
| position.. |
• | It is advisable to leave the door |
| slightly ajar. |
•Secure the food to be cooked on the rotisserie spit by inserting the rotisserie skewer on to the food.
•Place the second rotisserie skewer into the other end of the roast or poultry and secure rotisserie skewer with thumbscrew.
•Check that the food is centered and secured to the rotisserie spit.
• Remove the rotisserie spit by |
placing the hooks of the rotisserie |
handle under the grooves on either |
side of the rotisserie spit . Lift the |
left side of the rotisserie first by |
lifting it up and out.Then pull the |
rotisserie spit out of the drive socket |
and carefully remove the roast from |
the oven. Take the meat off of the |
rotisserie and place on cutting board |
or serving platter. |
tray/rack handle provided to help |
you slide the broil pan in and out. |
• When cooking is complete, turn the |
time control to the "OFF" position. |
Roasting Guide
Cooking results may vary, adjust these times to your individual requirements.
| OVEN | TIME |
MEAT | TEMP | PER LB. |
BEEF ROAST |
• | Turn food over midway through the |
| prescribed cooking time. |
• | When broiling is complete, turn the |
| time control to "OFF". |
Broiling Guide
Cooking results may vary, adjust these times to your individual requirements. Also, check often during broiling to avoid overcooking.
| OVEN | COOKING |
MEAT | TEMP | TIME |
| OVEN | TIME |
MEAT | TEMP | PER LB. |
BEEF ROAST | ||
PORK ROAST | 325 | |
HAM | ||
CHICKEN | 350 |
PORK ROAST | 325 | |
HAM | ||
CHICKEN | 350 |
RIB STEAK | 400 | |
400 | ||
HAMBURGER | 400 | |
PORK CHOPS | 400 | |
LAMB CHOPS | 400 | |
CHICKEN LEGS | 400 | |
FISH FILETS | 350 | |
SALMON STEAKS | 350 |
Note: Always
starting to cook. All roasting times are based on meats at refrigerator temperature. Frozen meats may take considerably longer. Therefore, use of a meat thermometer is highly recommended.
Note: Always
5 | 6 |