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AR-7E Rotisserie Operation & Care Manual • 10
ITEM
CHICKEN, HALVES
OR PIECES
CHICKEN,
WHOLE
TURKEY
BREAST
PORK
RIBS
PORK LOIN,
BONELESS
LAMB LEG,
BONELESS
SIZE OF MEAT
2-1/2 to 3 lb
(1,1 to 1,4 kg)
2-1/2 to 3 lb
(1,1 to 1,4 kg)
5-1/2 lb (2,5 kg) 2-3/4 down
5 to 7 lb
(2,3 to 3,2 kg)
8 to 11 lb
(4 to 5 kg)
CAPACITY PER
SPIT/BASKET
8 pieces
3-4 chickens
1 turkey breast 2 full slabs 1 to 2 pork loins 1 lamb leg
SUGGESTED SPIT
BASKET
STANDARD OR
PIERCING SPIT
BASKET OR PIERCING BASKET
BASKET
BASKET OR PIERCING
COOK TEMP 1
425°F (218°C)
400°F (204°C)
250°F (121°C)
250°F (121°C) 250°F (121°C)
250°F (121°C)
COOK TEMP 2
NOT REQUIRED
NOT REQUIRED
400°F (204°C) 375°F (191°C) 350°F (177°C)
350°F (177°C)
COOK TIME 1
30 minutes
(20 min for long-term holding)
45 minutes
1-1/2 hours 40 minutes 1 hour 1-1/2 hours
COOK TIME 2
NOT REQUIRED
NOT REQUIRED
15 minutes 5 minutes 15 minutes
15 minutes
HOLD TEMP
160°F (71°C)
160°F (71°C)
165°F (74°C)
150°F (66°C)
160°F (71°C)
150°F (66°C)
(medium doneness)
BROWNING TIME
NOT REQUIRED 5 minutes NOT REQUIRED
15 minutes NOT REQUIRED
15 minutes
FINAL
INTERNAL TEMP
185°F (85°C) 185°F (85°C)
180°F (82°C)
160° to 170°F
(71° to 77°C)
155° to 165°F
(68° to 74°C)
145° to 150°F
(63° to 66°C)
1. Press the ON/OFF key.
2. Press and set the COOK key.
3. Press and set the COOK key for 2-step cooking.
4. Press and set the TIME key.
5. Press and set the TIME key for 2-step cooking.
6. Press and set the HOLD key.
7. Press the HOLD key again to add browning time.
8. When preheated: Load product & press start.
ALLOW THE ROTISSERIE TO PREHEAT
LOAD PRODUCT WHEN OVEN BEEPS AT REGULAR INTERVALS
AND THE START KEY AND READY INDICATOR BEGIN FLASHING
Q U I C K R E F E R E N C E O P E R AT I O N
ON/OFF
Key
COOK
Key
TIME
Key
HOLD
Key
START
Key
Ready
Indicator