Operating instructions

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Function: Rotisserie
Rotisserie roasting is a healthy way to cook meats because the
slow-turning spit provides natural basting of meats while fats drip
away. The rotisserie can be used to roast meats up to 6 pounds.
It is not necessary to preheat the oven for rotisserie roasting. If desired,
at the end of the cooking process, you can set your oven temperature
to 150°F to keep food warm on the spit until you are ready to carve.
Warning: Never use your Rotisserie without the Black Drip Pan in the
lower rails of the oven.
1 Place one Rotisserie Fork on the end of the Rotisserie Spit
opposite the point with the tines facing the center and tighten the
screw slightly.
2 Slide the pointed end of the Rotisserie Spit through the center of
the food to be cooked.
3 Place the other Rotisserie Fork on the other end of the Rotisserie
Spit with the tines facing the roast.
4 Adjust the roast so that it is centered on the Rotisserie Spit. Make
sure the forks secure the roast on the spit and tighten the screws.
When cooking poultry it is necessary to secure legs and wings to
the body with string to make the chicken as compact as possible.
5 Season or baste as desired.
6 Put the rounded end of the Rotisserie Spit in the drive socket on the
right interior wall of the oven.
7 Place the grooved end on the spit support on the left interior wall of
the oven.
8 Set the FUNCTION to ROTISSERIE. Set the TEMP Control to 400°F.
9 Set the TIMER Control to the shortest time. If more than 3 hours, use
a separate kitchen timer.
WARNING! Ensure that the food placed on the rotisserie freely spins
and does not touch the upper heating elements when turning.
10 When the roast is done, press the ON/OFF button until the display
turns off (do not hold button down). Unplug your oven from the
wall outlet.
11 Remove the Rotisserie Spit from the oven using the Rotisserie
Removal Tool included with your oven.
12 Place the roast on a cutting board or platter and allow to stand for
10 - 15 minutes.
13 Using a pot holder, loosen the screws on the Rotisserie Forks and
remove the Rotisserie Spit from the roast.
Caution: The Rotisserie Spit, Rotisserie Forks, screws and the roast
will be hot.
FROM TO MODE FAN
150° 400° No Off
TEMPERATURE °F PREHEAT CONVECTION
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°F.
Food Type Weight Time
Chicken 3 - 4 lb. 1 1 /2 - 2 hours
4 - 5 lb. 2 - 2 1/2 hours
Pork Roast 4 - 5 lb. 1 1/2 - 2 hours
Roast Beef 3 - 5 lb. 1 1/2 hours (rare)
1 3/4 hours (med)
2 hours (well)
Cornish Hens 2-1.5 lbs. each 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. The temperature for your oven should be set at 400°F.
Do not exceed 6 pounds on the rotisserie spit to avoid damage to the
rotisserie motor.
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