Rotisserie Cooking
We recommend that you do not cook a roast larger than 4-5 lbs. on the
skewer (Q). 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°.
Operation
• Set temperature control (B) to 450°F.
• Turn function control (C) to rotisserie. Insert pointed end of skewer clamp
(R) through rotisserie skewer (Q), making sure the points of the skewer
clamp (R) face in the same direction as pointed end of rotisserie skewer
(Q). Slide skewer clamp (R) towards square of the rotisserie skewer (Q)
and secure with thumbscrew (S).
• Place food to be cooked on the rotisserie skewer (Q) by inserting the
rotisserie skewer (Q) directly through the center of the food.
• Place the second skewer clamp (R) into the other end of the roast or poultry
and secure skewer clamp (R) with thumbscrew (S).
• Check that the food is centered on the rotisserie skewer.
• Insert the pointed end of the rotisserie skewer (Q) into the drive socket
located on the right hand side of the oven wall. Make sure the square end
of the rotisserie skewer (Q) rests on the rotisserie skewer support (W)
located on the left hand side of the oven wall.
• Slide the drip pan (O) into the lowest position to catch the food drippings.
• Turn the time control (D) to the “ON” position
• Use the rotisserie guide for suggested roasting times. Check the doneness
with a reliable meat thermometer. Use an independent timer to remind you
to check the meat temperature.
• When complete, turn the time control (D) to the “OFF” position.
• Remove the spit by placing the hooks of the rotisserie handle (K) under
the grooves on either side of the rotisserie skewer (Q). Lift the left side of
the rotisserie skewer (Q) first by lifting it up and out. Then pull the rotisserie
skewer (Q) out of the drive socket and carefully remove the roast from the
oven. Take the meat off of the rotisserie skewer (Q) and place on cutting
board or platter.
Rotisserie Guide
Roasting In Your Oven
Roast your favorite cut of meat to perfection. The oven can cook up to
an 8-lb. chicken or turkey and up to a 6-lb. roast. A guide has been
provided to assist you with roasting times. 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°. 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 the baking rack (N) in the oven at the lowest position.
• Place food to be cooked in the drip pan (O).
• Place the drip pan (O) on the baking rack (N).
• Set the temperature control (B) to the desired temperature.
• Turn the function control (C) to bake.
• Turn the time control (D) to the “STAY ON” position.
• To check or remove roast, use the tray/rack handle (J) provided to help
you slide the roast in and out.
• When cooking is complete, turn the time control (D) to “OFF” position.
Roasting Guide
Cooking results may vary, adjust these times to your individual requirements.
MEAT
OVEN TEMP
BEEF ROAST
325
PORK ROAST
325
HAM
325
CHICKEN
350
TURKEY
350
20-25 min.
20-25 min.
TIME PER LB.
25-30 min.
40-45 min.
35-40 min.
MEAT
OVEN TEMP
BEEF ROAST
325
PORK ROAST
325
HAM
325
CHICKEN
350
TURKEY
350
25-30 min.
25-30 min.
TIME PER LB.
30-35 min.
45-50 min.
45-50 min.
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.
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.
Cooking results may vary, adjust these times to your individual requirements.
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