11
Rotisserie Cooking
(on select models) (cont.)
7
BAKE: Set timer to desired time by rotating timer past 40 and then
to desired time, or rotate timer to S
tay
O
n
while pressing in and
holding the buttons on the side of the dial. NOTE: Only upper heating
elements are on in r
OtiSSerie
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.
8
CAUTION
Burn Hazard:
Avoid contact with interior of
oven.
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. (1350–1575-g)
Pork Roast
1 hr. 30 min.
165° med
74°
2 hours
185° well
85°
3–3.5-lb. (1350–1575-g)
Beef Roast
1–1 hr. 15 min.
140° rare
60°
1 hr. 30 min.
160° med
71°
1 hr. 45 min.
170° well
77°
5-lb. (2250-g) Chicken
2 hours
165° thigh
74°
