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14.
15.
Convection Oven-Baker Use and Care Guide
Time And Temperature Chart
CUT OF MEAT APPROXIMATE OVEN INTERNAL APPROXIMATE
WEIGHT TEMPERATURE TEMPERATURE ROTISSERIE TIME
(LBS)
Rib Eye Roast 6-10 350° F 145˚ F (med-rare) 2 hours 30 minutes
160˚ F (med) 3 hours
Eye of Round Roast 4-6 400° F 145˚ F (med-rare) 1 hour
160˚ F (med) 1 hour 15 minutes
Center Loin
(boneless) 4-6 325° F 160˚ F 1 hour
Center Loin 6-10 325˚ F 160˚ F 2 hours 15 minutes
(boneless, 2 tied together)
Pork Shoulder Boston 3-5 325° F 160˚ F 2 hours 30 minutes
Butt Roast (boneless)
Turkey 8-10 325° F 180˚ F 2 hours 15 minutes
Chicken 4-6 375˚ F 180˚ F 1 hour 15 minutes
Duck 5-8 350˚ F 180˚ F 2 hours
Leg (semi-boneless) 4-7 325° F 160˚ F (med) 2 hours 15 minutes
170˚ F (well) 2 hours 30 minutes
LAMB POULTRY PORK BEEF
Rotisserie (cont.)
7. Set timer to MANUAL ON or desired baking time (Refer to TIME
AND TEMPERATURE CHART for cooking times). Oven will shut
OFF automatically if timer is set.
8. When finished, using the Rotisserie Bar Handles, carefully remove
food from the oven.
9. Allow food to cool 15-20 minutes before removing food from
Rotisserie Bar and carving.
CAUTION: DO NOT CARVE MEAT WHILE IT IS IN THE OVEN
OR ON THE ROTISSERIE BAR.
10.Turn Temperature control dial to lowest position. Make sure the
timer is in the OFF position. Allow the Oven and the Drip Tray
with juices to cool completely before removing the Drip Tray for
emptying for cleaning.
Rotisserie (cont.)
Rotisserie Bar Handles (P/ N 22645)
Use to remove the Rotisserie Bar from
the Oven.
Drip Pan (P/ N 22646)
Use to catch drippings from meat
during Rotisserie cooking process.
1. Place Drip Pan into bottom of oven between the two heating
elements.
2. Carefully center the food on Rotisserie Bar using the Meat Tines to
secure the food in place. (See Figure 8) If the food is not centered
it will cause a jerking motion during cooking. This results in undue
stress on the Motor.
3. Place the round pointed end of Rotisserie Bar into opening on the
right side Oven Wall. Place the opposite end of the Rotisserie Bar
into the Bracket on
the left side Oven
Wall. (See Figures 6
and 7)
4. Plug into outlet.
5. Position selector dial
to ROTISSERIE/
BROIL
6. Turn temperature
control dial to
temperature setting.
NOTE: Since meats and poultry roast faster in a convection oven,
a meat thermometer should always be used to gauge internal
temperature. The thermometer should be inserted into the
thickest portion of roast away from bones or fatty areas. Check
progress two-thirds into the cooking process to ensure meat does
not over cook.
FIGURE 6
FIGURE 5
FIGURE 8
FIGURE 7