Operating instructions

Food Type Weight (lbs) Time / Lb Thermometer
Beef: Roast at 350ºF
Sirloin Tip/Top Round 3 - 8 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Eye Round 3 - 6 18 - 20min Rare 120 - 130
21 - 23 min Med 140 - 150
24 - 26 min Well 160 - 170
Standing Rib 3 - 6 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Pork: Roast at 350ºF
Loin (bone in) 3 - 6 25 min 170
Loin (boneless) 3 - 8 15 min 170
Fresh Ham 4 - 8 25 min 170
Smoked Ham: Roast at 325ºF
Fully cooked/w bone
Half 6 - 8 15 min 140
Whole 12 -16 15 -17 min 140
Lamb: Roast at 350ºF
Leg 6 - 8 20 - 23 min Med 170
25 min Well 180
Poultry: Roast at 325ºF
Chicken (unstuffed) 6 - 8 20 min 180
Chicken (stuffed) 6 - 8 20 min 180
Turkey (unstuffed) 16 - 22 15 min 180
Turkey (stuffed) 26 - 22 20 min 180
These cooking times are an average and should be adjusted to individual preferences.
Roasting
The top and bottom heating elements cycle on and off to maintain the selected temper-
ature. The convection fan remains off during the Roast cycle.
1 Place the broiling/roasting rack in the drip/baking pan.
2 Place the meat fat side up on the broiling/roasting rack (unless otherwise directed).
3 Preheat the oven to the recommended temperature before roasting.
4 Slide the drip/baking pan into position in the rails at the bottom of the oven.
5 Set the Temperature Control to the desired temperature.
6 Set the Function Control to Roast/Pizza.
7 Set the Time Control to the shortest time. If more than 2 hours, set to “Stay On” and
check after the shortest time.
Use the following chart as a guide for 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 by about
10 degrees
Rotisserie Roasting
The top heating elements cycle on and off to maintain the maximum temperature in the oven
while the spit continually turns. The convection fan will remain off during rotisserie roasting.
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 7 pounds and will handle two 3-pound chickens. It is not necessary to preheat the oven
for rotisserie roasting.
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 may be
necessary to secure legs and wings to the body with string to make the roast as
compact as possible for smooth movement of the rotisserie spit.
5 Season or baste the roast as desired.
6 IMPORTANT! Place the drip/baking pan in the rails on the bottom of the oven to catch
the drippings.
7 Put the pointed end of the rotisserie spit in the drive socket on right interior wall of
the oven.
8 Place the grooved end on the spit support on the left interior wall of the oven.
9 Set the Temperature Control to “MAX”.
10 Set the Function Control to “Rotisserie”.
11 Set the Time Control to the shortest time. If more than 2 hours, set to “Stay On” and
check after the shortest time.
12 When the roast is done, turn the Temperature Control to “0” and the Time Control to
“Off” and unplug the oven.
13 Remove the rotisserie spit from the oven using the rotisserie handle included.
14 Place the roast on a cutting board or platter and allow to stand for 10-15 minutes.
15 Using a pot holder, loosen the screws on the rotisserie forks and remove the rotisserie
spit from the roast. Carefully remove the rotisserie forks and carve the roast.
Caution: The rotisserie spit, rotisserie forks, screws and the roast will be hot.
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