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Use the following chart as a guide for rotisserie roasting. Use a reliable meat
thermometer for the most accurate results. Roasts should stand for 10 to 15 minutes
before carving. During this time they will continue to cook, increasing the meat
thermometer reading by approximately 10˚F.
ROTISSERIE CHART:
Type Weight Temperature Setting Cooking Time
Chicken 3-4 lb. 450˚ 1
1
/2 - 2 hr.
4-8 lb. 450˚ 2 - 2
1
/2 hr.
Pork Roast 4-6 lb. 450˚ 1
1
/2 - 2hr.
Roast Beef 3-5 lb. 450˚ 1
1
/2 hr. (rare)
1
3
/4 hr. (med.)
2 hr. (well)
Cornish Hens-2 1.5 lb. each 450˚ 1 hr.
Smoked Ham 4-5 lb. 450˚ 1
1
/2 - 2 hr.
Boneless
Broiling:
The top heating elements cycle on and off to maintain the
maximum temperature in the oven.
In the Commercial Convection Oven, it is not necessary to turn food because the fan
circulates the hot air around the food. The food must be placed on the
BROILING/ROASTING RACK fitted into the DRIP/BAKING PAN to allow the
circulation of air.
If browner meats are desired, brush the surface with Worcestershire sauce or
browning and seasoning sauce. Barbecue or other sweet sauces should be brushed
on during the last 15 minutes of broiling. They will burn if applied too early in the
cooking.
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RTC1700SS Manual 10/2/03 4:06 PM Page 16