Approxlmate | rotlsserie | cooking | times: |
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Food |
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Beef |
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Rolled | rib | 140 | F | 3’nlbs. | HI | High | 1 hr. | Meat | with | an |
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(rare) | (60 | Cl | (I.5 | kg) |
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| 55 min. | outer | layer | of | fat | |||
Rolled | rump | 140 | F | 3;4 | Ibs | Hi | High | 2 hr. | may | take | longer | |||
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| (60 Cl | (I.5 | kg1 |
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| to | cook. |
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Pork |
| 170 | F |
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Rolled |
| 5 Ibs. | Hi | High | 3 hrs. |
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loin | roast | \yo | y] | (2 kg) | Hi | High | 15 min. |
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Spareribs |
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| 1’4 | Ibs | 50 min. |
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| (76 | Cl | 1 kg1 |
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Canadian | 160 | F | 2 Ibs. | Hi | High | 1 hr. |
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bacon | (71 | Cl | (1 kg) |
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| 1G min. |
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Lamb |
| 175 | F |
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Rolled | leg | 5 Ibs | Hi | High | 2 hr. |
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| (79 | Cl | (2 kg1 |
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| 30 min. |
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Poultry |
| 190 | F |
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Chicken |
| 2’dlbs | Hi | High | 1 hr. | Truss poultry |
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| (88 | Cl | (1 kg1 |
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| 45 min. | tightly. | Run | spit | in | |||
Turkey |
| 190 | F | 6’4lbs | Hi | High | 2 hr. | at | the | base | of the | |||
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| (88 Cl | (2 5 kg) |
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| 45 min. | tail | and |
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Duck |
| 190 | F | 334lbs. | HI | High | 2 hrs. | diagonally |
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| (88 Cl | (1.5 | kg1 |
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| 15 min. | through | the |
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Cornlsh | hen | 190 | F | lb | Hi | High | 2 hrs. | cavity | to the fork | |||||
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| (88 Cl | (1 kg1 |
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| of the | wishbone. | If | |||||
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| wing | tips | brown | ||||
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| too | rapidly, | cover | |||
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| them | with foil. |
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NOTE: |
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l Use the high spit position for anything over two inches (5 cm] in diameter, |
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l Turkeys bigger than 8 to 10 pounds | should | not be put | on the | rotisserie. | Roast |
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them | in the | oven. |
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Optional range accessories
Optional accessories provide more ways to cookon and to install your range
See your Whirlpool Appliance Dealer or Parts Distributor for...
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Griddle Module Rotisserie
Grill Module
Black Smoothtop Module
Cooktop Module with two
Cooktop Module with one
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Backsplash. Part No. RCK950 (877691).
Sides for
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