ROTISSERIE GUIDE
Food | Weight | Temp. | Approx. Time |
Chicken | 4 lbs. | MAX | 1 hr. 15 mins. |
Pork Roast | 4 lbs. | MAX | 1 hr. 30 mins. |
Roast Beef* | MAX | 1 hr. 30 mins. | |
Cornish Hen (2) | MAX | 1 hr. | |
Pork Spareribs (1 rack) | MAX | 2 hrs. | |
Smoked Ham (Boneless) | MAX | 1 hrs. 45 mins. | |
Veal Roast (Boneless) | 4 lbs. | MAX | 2 hrs. |
*Times are for Rare, add 15 minutes for Medium and 30 minutes for Well Done.
ROASTING
Roast your favorite cut of meat to perfection. The Oven can cook up to an 8 pound chicken or turkey and up to a 6 pound roast. A guide has been provided to assist you with roasting times. However, we suggest that you periodically check the cooking progress with a thermometer.
1.Place the Bake Rack in the Oven at the lowest position, facing down.
2.Place the Broil Rack onto the Drip Pan and then place food to be cooked on the Broil Rack.
3.Place the Drip Pan on the Bake Rack.
4.Set the Temperature Control to the desired temperature.
5.Turn the Function Control to Bake/Roast.
6.Turn the Time Control to the STAY ON position.
7.To check or remove the roast, use the Tray/Rack Handle provided to help you slide the roast in and out.
8.Turn the Time Control to OFF when cooking is complete.
ROASTING GUIDE
Food | Weight | Temp. | Roast Time | Internal Temp |
BEEF* |
|
|
|
|
Eye of Round | 325°F | |||
Standing Rib | 4 lbs. | 325°F | 2 hr. 25 | |
Top Round Roast | 375°F | 2 hrs. | ||
PORK |
|
|
|
|
Loin (boneless) | 325°F | 170°F | ||
Loin (with bone) | 325°F | 170°F | ||
Ham (smoked) | 325°F 1hr. 50 mins. to 2 hrs. 25 mins. 140°F | |||
POULTRY |
|
|
|
|
Chicken (whole) | 350°F | 1 hr. 25 mins. to 1 hr. 50 mins. 190°F | ||
Turkey (breast) | 350°F | 190°F | ||
Cornish Hen | 350°F | 1 | 190°F | |
*Times are for Medium. Subtract 15 minutes for Rare and add 15 minutes for Well Done.
NOTE: 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.
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