12
Rotisserie Cooking
(cont.)
7
BAKE:
Rotate Timer past 40 minutes;
then set Timer to desired time
or rotate Timer to
S
TAY
O
N
.
NOTE:
Only upper heating elements
are on in
R
OTISSERIE
mode.
8
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.
9
10
Using oven mitts, unscrew
the rotisserie forks from the
rotisserie rod.
Place meat on a clean surface to
cool slightly.
Visit
foodsafety.gov
for more safe cooking temperature information.
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
1 hr. 30 min.
165° med
73°
2 hours
185° well
85°
3–3.5-lb. (1.4–1.5-kg)
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. (2.3-kg) Chicken
2 hours
165° thigh
73°