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Rotisserie Chart
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 about 10 degrees.
Type Weight Setting Time
Chicken 3 - 4 lb. MAX 1 1 /2 - 2 hours
4 - 6 lb. MAX 2 - 2 1/2 hours
Pork Roast 4 - 6 lb. MAX 1 1/2 - 2 hours
Roast Beef 3 - 5 lb. MAX 1 1/2 hours (rare)
MAX 1 3/4 hours (med)
2 hours (well)
Cornish Hens 2 - 1.5 lbs. each MAX 1 hour
Smoked Ham 4-5 lb. 1 1/2 - 2 hours
Boneless
These cooking times are an average and should be adjusted
to individual preferences.
Do not exceed 7 pounds on the rotisserie spit to avoid damage to the
rotisserie motor.
Broiling
The top heating elements cycle on and off to maintain the maximum
temperature in the oven. For best results, the oven should be preheated
for 10 minutes before adding the food to be broiled. The fan will not run
in the broil mode.
Barbecue or other sweet sauces should be brushed on during the last few
minutes of broiling. They will burn if applied too early in the cooking.
1 Remove all accessories from the oven
2 Set the Temperature Control to “MAX”
3 Set the Function Control to “Broil”.
4 Set the Time Control to “20” and allow the oven to preheat for 15
minutes.
5 While the oven is preheating, place the food to be broiled directly on
the drip/roasting/baking pan or you may use a broiling rack and place
directly into the drip/roasting/baking pan, unless otherwise directed.
6 When the oven is preheated place the drip/roasting/baking pan in
the upper rack position and close the door.
7 Set the timer for the shortest broiling time recommended.
DO NOT leave the oven unattended during broiling.
Type Weight/Thickness Desired Doneness Cooking time
Beef
Steak: Porterhouse 1 inch Rare 18 - 20 min
Sirloin, London broil, Medium 21 - 23 min
Top round Well done 24 - 28 min
Hamburger 6 ounces Rare 15 - 17 min
Medium 18 - 21 min
Well done 22 - 25 min
Pork
Chops 1 inch Well Done 19 - 23 min
Ribs Cut in Pieces Well Done 30 - 35 min
Sausage Links Well Done 25 - 30 min
Chicken
Pieces w/ Skin - Well Done 20 - 25min
Boneless Breasts - each - Well Done 12 - 15 min
Halves w/ skin - each - Well Done 30 - 40 min
Fish
Fillets 1/2 inch Well Done 10 - 12 min
Steaks 1 inch Well Done 15 - 20 min
These cooking times are an average and should be adjusted to
individual preferences.
Turn foods halfway through cooking time.
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FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 17