Rotisserie Chart
Use the following chart as a guide for rotisserie 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 about 10 degrees.
Hint:
For crisper chickens prior to rotisserie roasting:
1Follow steps 1 – 8 under Rotisserie Roasting.
2Switch the function selector to Roast/Pizza and the temperature setting to MAX, and the timer to 30 minutes.
3After the 30 minutes switch the function selector to Rotisserie and cook for the remaining time as outlined in the recipe.
Type | Weight | Setting | Time | |
Chicken | MAX | 1 | 1/2 - 2 hours | |
| MAX | 2 | - 2 1/2 hours | |
Pork Roast | MAX | 1 | 1/2 - 2 hours | |
Roast Beef | MAX | 1 | 1/2 hours (rare) | |
|
| MAX | 1 3/4 hours (med) | |
|
|
| 2 hours (well) | |
Cornish Hens | 2 - 1.5 lbs. each | MAX | 1 hour | |
Smoked Ham |
| 1 | 1/2 - 2 hours | |
Boneless |
|
|
|
|
These cooking times are an average and should be adjusted to individual preferences.
Broiling
The top heating elements cycle on and off to maintain the maximum temper- ature in the oven. For best results, the oven should be preheated for 10 minutes before adding the food to be broiled. The fan will not run in the broil mode.
Barbecue or other sweet sauces should be brushed on during the last 15 minutes of broiling. They will burn if applied too early in the cooking.
1Remove all accessories from the oven
2Set the Temperature Control to “MAX”
3Set the Function Control to “Broil”.
4Set the Time Control to “20” and allow the oven to preheat for 15 minutes.
5While the oven is preheating, place the broiling/roasting rack in the drip/baking pan. Place the food to be broiled directly on the broiling/roasting rack, unless otherwise directed.
6When the oven is preheated place the drip/baking pan with the broiling/roasting rack and the food in the upper rack position and close the door.
7Set the timer for the shortest broiling time recommended.
DO NOT leave the oven unattended during broiling.
| Type | Weight/Thickness | Desired Doneness | Cooking time | |
|
| Beef |
|
|
|
| Steak: Porterhouse | 1 inch | Rare | 18 - 20 min | |
| Sirloin, London broil, |
| Medium | 21 - 23 min | |
| Top round |
| Well done | 24 - 28 min |
|
| Hamburger | 6 ounces | Rare | 15 - 17 min | |
|
|
| Medium | 18 - 21 min | |
|
|
| Well done | 22 - 25 min | |
|
| Pork |
|
|
Chops | 1 inch | Well Done | 19 | - 23 min |
Ribs | Cut in Pieces | Well Done | 30 | - 35 min |
Sausage | Links | Well Done | 25 | - 30 min |
|
|
|
| |
| Chicken |
|
| |
Pieces w/ Skin | - | Well Done | 20 | - 25min |
Boneless Breasts - each | - | Well Done | 12 | - 15 min |
Halves w/ skin - each | - | Well Done | 30 | - 40 min |
|
|
|
|
|
|
| Fish |
|
|
Fillets | 1/2 inch | Well Done | 10 | - 12 min |
Steaks | 1 inch | Well Done | 15 | - 20 min |
These cooking times are an average and should be adjusted to individual preferences.
Turn foods halfway through cooking time.
13 | 14 |
