1
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles.
3. To protect against fire, electric shock and injury to persons, do
not immerse Cord, Plugs, Heating Element, or Motor Assembly
in water or other liquid.
4. Close supervision is necessary when any appliance is used by
or near children.
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts and before cleaning
the appliance.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been damaged in any
manner. Return appliance to the nearest FARBERWARE
®
authorized service facility for examination, repair,
or adjustment.
7. The use of accessory attachments not recommended by
FARBERWARE
®
may result in fire, electric shock or injury
to persons.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12. Always attach temperature control to the appliance first, then
plug cord into the wall outlet. To disconnect, remove all plugs
from wall outlet.
13. Do not use appliance for other than intended use.
14. Do not clean with metal scouring pads. Pieces can break off the
pad and touch electrical parts involving a risk of electric shock.
15. Use extreme caution when removing tray or disposing of
hot grease.
16. Do not attempt to dislodge food or clean the Rotisserie when it
is plugged in or when it is hot.
SAVE THESE INSTRUCTIONS
It is recommended that only FARBERWARE
®
Cord Sets be
used with this FARBERWARE
®
appliance and not with any similar
competitive appliance.
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ROTISSERIE CHART
VARIETY
WT/SIZE
COOKING HRS:MIN
RARE
MEDIUM WELL
BEEF
Rump, boned and tied
2-1/2 -3 lb. 1:15
1:30
1:45
Eye of round
4-4-1/2 lb.
1:15
1:30
2:00
Sirloin Tip, tied
4-1/2 - 5 lb. 1:15
1:30
1:45
Rib Roast, boned and tied 6-6-1/2 lb.
2:30
3:00
3:15
Standing Rib
4-5 lb.
1:15
1:30
1:45
PORK
Smoked Ham, bone in
4-6 lb.
1:30
Smoked Ham, boneless
4-1/2 lb.
2:00
Fresh Ham
5-5-1/2 lb.
3:30
Loin, bone in
3-3-1/2 lb.
2:15
Loin, boned and tied
2-1/2-3 lb.
1:30
Spareribs
1-4 lb.
1:30
Smoked Shoulder Butt
2 lb.
1:15
LAMB
Leg, bone in
3-3/4 lb.
1:30
1:45
2:15
VEAL
Boned and rolled
Rump or Shoulder Roast 4-1/2-6 lb.
2:15
POULTRY
Chicken
2-3 lb.
1:30
3-4 lb.
1:45
Cornish Hen
1-1/2-2 lb.
1:15
Turkey
12-13 lb.
4:00
15-17 lb.
5:00
Duckling
4-6 lb.
2:15
* The listed meats, except Cornish Hen or small chicken should be
allowed to sit for 15 - 20 minutes before removing from Spit. Internal
temperature will rise 10°F upon sitting and slicing will be easier.
