12
Rotisserie Cooking
(cont.)
BAKE:
Rotate Timer past 40 minutes;
then set Timer to desired time
or rotate Timer to STAY ON.
NOTE: Only upper heating elements
are on in ROTISSERIE mode.
To remove cooked meat from
oven, place the rotisserie lift with
the hooks under the rotisserie rod.
Lift and slide the rotisserie rod
to the left and remove from the
oven.
w
CAUTION
Burn Hazard:
Avoid contact with interior of
oven.
7
8
9
10
Using oven mitts, unscrew
the rotisserie forks from the
rotisserie rod.
Place meat on a clean surface to
cool slightly.
11
Slide meat onto a serving tray or cutting surface.
Remove rotisserie rod and ties before carving.
INTERNAL
TEMPERATURES
FOOD
APPROX. BAKE TIMES
F
C
3–3.5-lb. (1.4–1.5-kg)
Pork Roast (no
longer than 10
inches [25.4 cm])
1 hr. 30 min.
165° med
73°
2 hours
185° well
85°
5 lb. (2.3 kg) Beef
Roast (no longer
than 10 inches
[25.4 cm])
1–1 hr. 15 min.
140° rare
60°
1 hr. 30 min.
160° med
71°
1 hr. 45 min.
170° well
77°
5-lb. (2.3-kg) Chicken
2 hours
165° thigh
73°
Summary of Contents for 31102-MX
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