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Rotisserie Cooking
We recommend that you do not cook a roast larger than 4-5 lbs. on the
Rotisserie Skewer. Chicken should be bound in string to prevent the chicken
legs or wings from unraveling during roasting and so that rotisserie assembly
will rotate smoothly. For best results we recommend that you preheat the oven
for 15 minutes on 450°.
Operation
• Set temperature control to 450°F.
• Turn Function Control Knob to Convection Baking.
• Turn Convection Control Knob to desired fan speed (LO - MED – HI – MAX).
• Insert the meat or poultry that you are going to cook onto the rotisserie skewer
making sure that the meat or poultry is secured tightly onto the skewer with
the skewer clamps and thumbscrews. Make sure that the meat or poultry is
centered onto the skewer.
• Insert the pointed end of the Rotisserie Skewer into the drive socket located
on the right hand side of the oven wall. Make sure that the square end of the
Rotisserie Skewer rests on the Rotisserie Skewer Support located on the left
hand side of the oven wall.
• Slide the Broil/Drip Pan onto the lowest position to catch the food drippings.
• Turn the Time Control Knob to the “Stay On” position.
• Push the Rotisserie On/Off Switch to the “On” position.
• When the cooking is completed, turn the Time Control Knob to the “Off”
position.
• Remove the Rotisserie Skewer from the oven by placing the hooks of the
Rotisserie Handle under the grooves on either side of the Rotisserie Skewer.
Remove the left side of the Rotisserie Skewer first by lifting up and out. Then
pull the Rotisserie Skewer out of the drive socket and carefully remove the
roast from the oven.
• Take the meat or poultry off the Rotisserie Skewer and place on a cutting
board or platter.
Rotisserie Guide
MEAT OVEN TEMP
BEEF ROAST 325
PORK ROAST 325
HAM 325
CHICKEN 350
TURKEY 350
25-30 min.
25-30 min.
TIME PER LB.
30-35 min.
45-50 min.
45-50 min.
Note: All roasting times are based on meats at refrigerator
temperature. Frozen meats may take considerably longer.
Therefore, use of a meat thermometer is highly recommended.
Cooking times may vary depending on whether you are using the
convection fan feature and on what fan speed setting you have it on.
Adjust these times to your individual requirements.
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Roasting In Your Oven
Roast your favorite cut of meat to perfection. The oven can cook up to an 8-lb.
chicken or turkey and up to a 6-lb. roast. A guide has been provided to assist
you with roasting times. However, we suggest that you periodically check the
cooking progress with a meat thermometer. For best results we recommend
that you preheat the oven for 15 minutes on 450°. We do not recommend the
use of oven roasting bags or glass containers in the oven. Never
use plastic
cardboard, paper or anything similar in the oven.
Operation
• Place the wire rack in the oven at the lowest position.
• Place food to be cooked in any roasting pan. If you wish to use the Broil/Drip
Pan, then you do not need to insert the wire rack because the Broil/Drip pan
supports itself on the oven support guides.
• Set the Temperature Control Knob to the desired temperature.
• Turn the Function Control Knob to Convection Baking.
• You have the option of roasting with or without the Convection Fan. If you
wish to use the Convection Fan, then turn the Convection Control Knob to
the desired fan speed setting.
• Turn the Time Control Knob to the “STAY ON” position.
• To check or remove roast, use the rack handle provided to help you slide
the roast in and out.
• When cooking is complete, turn the Time Control Knob and the Convection
Control Knob to the “OFF” position.
Roasting Guide
Cooking times may vary depending on whether you are using the
convection fan feature and on what fan speed setting you have it on.
Adjust these times to your individual requirements.
MEAT OVEN TEMP
BEEF ROAST 325
PORK ROAST 325
HAM 325
CHICKEN 350
TURKEY 350
20-25 min.
20-25 min.
TIME PER LB.
25-30 min.
40-45 min.
35-40 min.
Note: All roasting times are based on meats at refrigerator
temperature. Frozen meats may take considerably longer.
Therefore, use of a meat thermometer is highly
recommended.
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