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Rotisserie
The Rotisserie mode is best suited to cooking large pieces of meat (for example, a
roast, a turkey or a chicken).
Note: the maximum weight allowed for the rotisserie is 12 lbs.
The benefits of Rotisserie cooking include:
• Sealed in flavor and juices.
• Cooking without the addition of fats or liquids.
Tip • Use a meat thermometer to check the internal temperature of the meat.
Rotisserie Chart
Herbs
Oregano, Sage, Pars-
ley, Thyme, Fennel
Basil
Rinse and dry with pa-
per towel.
Use basil leaves 3 to 4
inches from the top.
Spray with water,
shake off moisture
and pat dry.
Dry at
100 ºF
4-6 hours.
Dry at
100 ºF
4-6 hours.
Crisp and brit-
tle.
Crisp and brit-
tle.
Food Item Preparation Approx.
drying
time (hrs)
Test for done-
ness
ß
Rotisserie uses heat radiated from the upper element. The food is
turned slowly on a skewer in the center of the oven. As a result,
the food receives equal heat distribution on all sides.
Food Item Weight Temp. Time (min.
per lbs)
Internal
Temp.
Beef
Rib Eye Roast
Medium rare
Medium
Rib, boneless
Medium rare
Medium
3.0-5.5
3.0-5.5
3.0-5.5
3.0-5.5
400 ºF
400 ºF
400 ºF
400 ºF
17-23
18-27
17-22
18-24
145
160
145
160
Pork
Loin Roast, boneless 1.5-4.0 400 ºF 20-26 160
Poultry
Chicken whole
Turkey whole
Turkey Breast
4 Cornish Hens
4.0-8.0
10.0-12.0
4.0-6.0
1.5 each
450 ºF
400 ºF
400 ºF
450 ºF
12-17
10-12
16-19
60-70 min.
total
180
180
180
180
Lamb
Leg, boneless
Medium
Well
4.0-5.0
4.0-5.0
400 ºF
400 ºF
20-23
27-29
160
170