Roasting
The top and bottom heating elements cycle on and off to maintain the selected temperature. The convection fan remains off during the Roast cycle.
1Place the broiling/roasting rack in the drip/baking pan.
2Place the meat fat side up on the broiling/roasting rack (unless otherwise directed).
3Preheat the oven to the recommended temperature before roasting.
4Slide the drip/baking pan into position in the rails at the bottom of the oven.
5Set the Temperature Control to the desired temperature.
6Set the Function Control to “Roast”.
7Set the Time Control to the shortest time. If more than 2 hours, set to “Stay On” and check after the shortest time.
Use the following chart as a guide for roasting. Use a reliable meat thermometer for the most accurate results. Roasts should stand for 10 to 15 minutes before carving. During this time, they will continue to cook increasing the meat thermometer reading by about 10 degrees
| Food Type | Weight (lbs) | Time / Lb | Thermometer | ||
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| Beef: | Roast at 350ºF |
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| Sirloin Tip/Top Round | 3 - 8 | 20 | - 22min | Rare 120 - 130 | |
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| 23 | - 24 min | Med 140 - 150 | |
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| 25 | - 27 min | Well 160 - 170 |
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| Eye Round | 3 - 6 | 18 | - 20min | Rare 120 - 130 | |
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| 21 | - 23 min | Med 140 - 150 | |
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| 24 | - 26 min | Well 160 - 170 |
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| Standing Rib | 3 - 6 | 20 | - 22min | Rare 120 - 130 | |
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| 23 | - 24 min | Med 140 - 150 | |
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| 25 | - 27 min | Well 160 - 170 | |
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| Pork: | Roast at 350ºF |
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| Loin (bone in) | 3 - 6 | 25 min | 170 |
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| Loin (boneless) | 3 - 8 | 15 min | 170 |
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| Fresh Ham | 4 - 8 | 25 min | 170 |
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| Smoked Ham: Roast at 325ºF |
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| Fully cooked/w bone |
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| Half | 6 - 8 | 15 min | 140 |
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| Whole | 12 | 15 | 140 |
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| Lamb: | Roast at 350ºF |
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| Leg | 6 - 8 | 20 | - 23 min | Med 170 | |
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| 25 min | Well 180 | ||
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| Poultry: Roast at 325ºF |
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| Chicken (unstuffed) | 6 - 8 | 20 min | 180 |
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| Chicken (stuffed) | 6 - 8 | 20 min | 180 |
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| Turkey (unstuffed) | 16 - 22 | 15 min | 180 |
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| Turkey (stuffed) | 26 - 22 | 20 min | 180 |
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These cooking times are an average and should be adjusted to individual preferences.
Rotisserie Roasting
The top heating elements cycle on and off to maintain the maximum temperature in the oven while the spit continually turns. The convection fan will remain off during rotisserie roasting.
Rotisserie roasting is a healthy way to cook meats because the
1Place one rotisserie fork on the end of the rotisserie spit opposite the point with the tines facing the center and tighten the screw slightly.
2Slide the pointed end of the rotisserie spit through the center of the food to be cooked.
3Place the other rotisserie fork on the other end of the rotisserie spit with the tines facing the roast.
4Adjust the roast so that it is centered on the rotisserie spit. Make sure the forks secure the roast on the spit and tighten the screws. When cooking poultry, it may be necessary to secure legs and wings to the body with string to make the roast as compact as possible for smooth movement of the rotisserie spit.
5Season or baste the roast as desired.
6IMPORTANT! Place the drip/baking pan in the rails on the bottom of the oven to catch the drippings.
7Put the pointed end of the rotisserie spit in the drive socket on right interior wall of the oven.
8Place the grooved end on the spit support on the left interior wall of the oven.
9Set the Temperature Control to “MAX”.
10Set the Function Control to “Rotisserie”.
11Set the Time Control to the shortest time. If more than 2 hours, set to “Stay On” and check after the shortest time.
12When the roast is done, turn the Temperature Control to “0” and the Time Control to “Off” and unplug the oven.
13Remove the rotisserie spit from the oven using the rotisserie handle included.
14Place the roast on a cutting board or platter and allow to stand for
15Using a pot holder, loosen the screws on the rotisserie forks and remove the rotisserie spit from the roast. Carefully remove the rotisserie forks and carve the roast.
Caution: The rotisserie spit, rotisserie forks, screws and the roast will be hot.
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