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PORK LOIN, BONELESS
CAPACITY: 5 to 7 lb (2,3 to 3,2 kg) AVERAGE WEIGHT
TOTAL: 1 TO 2 PORK LOINS PER BASKET
S
UGGESTED SPIT
: B
ASKET
Press the O
N
/O
FF
key.
Press and set the COOK key.
COOK TEMPERATURE 1
250°F (121°C)
Press and set the COOK key for 2-step cooking.
COOK TEMPERATURE 2
350°F (177°C)
Press and set the TIME key.
TIME 1
1 HOUR
Press and set the TIME key
for 2-step cooking. TIME 2
15 MINUTES
Press and set the HOLD key.
160°F (71°C)
Press the HOLD key again
to add BROWNING TIME.
NONE:
NOT REQUIRED
WHEN PREHEATED:
LOAD PRODUCT PRESS START
FINAL INTERNAL TEMPERATURE
155° to 165°F (68° to 74°C)
ready
LAMB LEG, BONELESS
CAPACITY: 8 to 11 lb (4 to 5 kg)
TOTAL: 60 lb (27 kg) maximum
S
UGGESTED SPIT
: P
IERCING
Press the O
N
/O
FF
key.
Press and set the COOK key.
COOK TEMPERATURE 1
250°F (121°C)
Press and set the COOK key for 2-step cooking.
COOK TEMPERATURE 2
350°F (177°C)
Press and set the TIME key.
TIME 1
1-1/2 HOURS
Press and set the TIME key
for 2-step cooking. TIME 2
15 MINUTES
Press and set the HOLD key.
150°F (66°C) MEDIUM DONENESS
Press the HOLD key again
to add BROWNING TIME.
15 MINUTES
WHEN PREHEATED:
LOAD PRODUCT PRESS START
FINAL INTERNAL TEMPERATURE
145° TO 150°F (63° TO 66°C)
ready
ALLOW THE ROTISSERIE TO PREHEAT
L
OAD PRODUCT WHEN OVEN BEEPS AT REGULAR INTERVALS AND
T
HE START KEY AND READY INDICATOR BEGIN FLASHING
ALLOW THE ROTISSERIE TO PREHEAT
L
OAD PRODUCT WHEN OVEN BEEPS AT REGULAR INTERVALS AND
T
HE START KEY AND READY INDICATOR BEGIN FLASHING
AR-7E Rotisserie with AR-7VH Ventless Hood Operation & Care Manual • 20
O P E R AT I N G I N S T R U C T I O N S