Use & Care Guide

Operating the conventional oven en-us
33
Cooking recommendations for rotisserie
Here you can find recommendations for cooking different foods with the rotisserie mode.
Beef
Food item Weight in lb Oven tempera-
ture in °F (°C)
Time in min./lb Internal food
temperature in
°F (°C)
Rib eye roast, medium rare 3 - 5.5 400 (200) 17 - 23 145 (65)
Rib eye roast, medium 3 - 5.5 400 (200) 18 - 27 160 (70)
Pork
Food item Weight in lb Oven tempera-
ture in °F (°C)
Time in min./lb Internal food
temperature in
°F (°C)
Loin roast, boneless 1.5 - 4 400 (200) 16 - 24 145 (65)
Loin roast, boneless 1.5 - 4 400 (200) 20 - 26 160 (70)
Poultry
Food item Weight in lb Oven tempera-
ture in °F (°C)
Time in min./lb Internal food
temperature in
°F (°C)
Chicken, whole 4 - 8 450 (230) 12 - 17 180 (80)
Turkey, whole 10 - 12 400 (200) 10 - 12 180 (80)
Turkey breast 4 - 7 400 (200) 16 - 19 170 (75)
4 Cornish hens 1.5 each 450 (230) 60 - 70 total 180 (80)
Lamb
Food item Weight in lb Oven tempera-
ture in °F (°C)
Time in min./lb Internal food
temperature in
°F (°C)
Leg, boneless, medium 4 - 6 400 (200) 20 - 23 160 (70)
Leg, boneless, well 4 - 6 400 (200) 27 - 29 170 (75)
11.5 Getting the best results
¡ Minimize opening the oven doors.
¡ Use the rack position recommended by the recipe.
¡ Use the bakeware recommended in the recipe.
¡ Store pans outside the oven. An extra pan without food
affects the browning and cooking.
¡ The type of pan used affects the browning.
– For tender, golden brown crusts, use light non-stick/
anodized or shiny metal pans.
– For brown crisp crusts, use dark non-stick, anodized
or dark, dull metal pans or glass bakeware. These
may require lowering the bake temperature 25°F.
Preheating the oven
¡ Most cooking times in recipes are designed for a pre-
heated oven and require that the oven already be at a
certain temperature before cooking starts. Refer to your
recipe for preheating recommendations.
¡ Preheating time depends on the temperature setting
and the number of racks in the oven.
Bakeware type
¡ Metal bakeware with or without a non-stick finish, heat-
proof glass, glass-ceramic, pottery, or other utensils are
suitable for the oven.
¡ Suitable cookie sheets have a small lip on one side.
Heavy sheets or those with more than one side may af-
fect the baking time.
Pan placement
¡ Allow at least 1'' (2.5cm) of space between the pans
and the oven walls so heat can circulate around each
pan.
¡ Stagger bakeware so that one is not directly above an-
other. Allow 1½'' (4cm) above and below each pan.
High altitude baking
When cooking at high altitudes, recipes and cooking times
will vary. For accurate information, go to
www.csuextstore.com, or write to the Extension Service,
Colorado State University, Fort Collins, Colorado 80521.
There may be a cost for the guides. Specify which high al-
titude food preparation guide you prefer: general informa-
tion, cakes, cookies, breads, etc.
Condensation
It is normal for a certain amount of moisture to evaporate
from the food during any cooking process. The amount de-
pends on the moisture content of the food. The moisture
will condense on any surface cooler than the inside of the
oven, such as the control panel.