Cuizimate RBSOV12L, Instruction Manual, Page: 14 / 16

- If any splatter still remains,
use a damp, sudsy dishcloth.
** Never immerse this unit in
water **
- Do not use abrasive cleaners
or scouring pads.
- When grease filter becomes
Maintenance &Cleaning
13
BEEF, BONELESS
WHOLE ROAST
BEEF, RIB ROAST
RUMB OR CHUCK
HAM WITH BONE AND
FULLY COOKED
PORK, LOIN
(BONELESS)
LOIN WITH BONE
PORK RIBS
TYPE OF MEAT
MINUTES
RARE : 15-20
MED : 20-25
WELL : 25-30
RARE : 15-20
MED : 20-25
WELL : 25-30
MED : 12-15
WELL: 20-25
WELL : 25-30
WELL : 20-25
Always unplug before
cleaning
- To keep convection roaster
clean, just wipe with a warm,
damp dishcloth
WHOLE ROASTS
- With fatty portion facing
upward put meat directly on
low rack, seasoning as
desired. Insert meat
thermometer. Temperature
for roasting is usually 10
ํ
C
less than for regular or
conventional roasting.
Cooking time depends on type
and size of roast.
-USE THE TABLE BELOW AS A
GUIDE IN THE ABSENCE OF A
MEAT THERMONETER.
FOR MEATS WEIGHING
FROM 2-3 LBS.,
SET TEMPERATURE AT 400OF,
AND COOK FOR THE
FOLLOWING TIMES.