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ROTISSERIE TIME AND TEMPERATURE CHART
CUT APPROX. OVEN INTERNAL APPROX.
OF MEAT WEIGHT TEMP TEMP ROTISSERIE
(lbs.) TIME
Rib Eye Roast
6 - 10 350° F 145° F (med-rare) 2:30
160° F (med) 3:00
Eye of Round Roast
4 - 6 400° F 145° F (med-rare) 1:00
160° F (med) 1:15
Center Loin (boneless)
4 - 6 325° F 160° F 1:00
Center Loin
6 - 10 325° F 160° F 2:15
(boneless, 2 tied together)
Pork Shoulder Boston
3 325° F 160° F 2:30
Butt Roast (boneless)
Turkey
8 - 10 325° F 180° F 2:15
Chicken
4 - 6 375° F 180° F 1:15
Duck
5 - 8 350° F 180° F 2:00
Leg (semi-boneless)
4 - 7 325° F 160° F (med) 2:15
170° F (well) 2:30
HINTS FOR ROTISSERIE
•Ameat thermometer inserted into the thickest part of the meat or
poultry should always be used to ensure desired doneness.
Please refer to USDA recommended temperatures.
• Rotisserie cooking is recommended for large, tender cuts of meat
and poultry.
• Seasoning prior to cooking adds to the flavor and the aroma
during cooking.
• Do not spray any type of aerosol spray flavoring inside the Oven
Cavity while cooking.
• Always center food on the Rotisserie Bar before cooking.
•To avoid burning the exterior of your food, do not baste food with
barbeque sauce until the last 20 to 30 minutes of cooking.
•Once the food is placed inside the Oven Cavity, watch the food
while the Rotisserie rotates at least 1 complete turn to ensure
proper clearance of the Heating Elements and Drip Pan.
CONTROL PANEL
The Oven has 6 different preset Functions/Buttons: TOAST, BAKE,
BROIL, DEFROST, KEEP WARM and ROTISSERIE.
The Convection Fan is ON in all Functions except TOAST.
7
Toast Color
Indicator Lights
Figure 5
ON/OFF Light
TEMP LightTIME Light
CLOCK ButtonTIME/TEMP Button
DOWN Button
UP Button
Function
Lights
Function
Lights
LIGHT ButtonFUNCTION Button
START/STOP Button