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12
Rotisserie Cooking (cont.)
Visit foodsafety.gov for more safe cooking temperature information.
INTERNAL
TEMPERATURES
FOOD APPROX. BAKE TIMES F C
3–3.5-lb.
(1.4–1.5-kg)
Pork Roast
1 hr. 30 min. 165° med 73°
2 hours 185° well 85°
3–3.5-lb.
(1.4–1.5-kg)
Beef Roast
1–1 hr. 15 min. 140° rare 60°
1 hr. 30 min. 160° med 71°
1 hr. 45 min. 170° well 77°
5-lb. (2.3-kg) Chicken 2 hours 165° thigh 73°
7. Rotate TIMER past 40 minutes;
then set TIMER to desired time
or rotate TIMER to STAY ON
while pressing in and holding
buttons on side of Dial.
8. To remove cooked meat from
Oven, place Rotisserie Lift with
hooks under Rotisserie Rod. Lift
and slide Rotisserie Rod to left
and remove from Oven.
w CAUTION
Burn Hazard.
Avoid contact with interior of
oven.
9. Place meat on a clean surface to
cool slightly.
10. Using oven mitts, unscrew
Rotisserie Forks from Rotisserie
Rod.
NOTE: Only upper heating
elements are on in ROTISSERIE
mode.
11. Slide meat onto a serving tray
or cutting surface. Remove
Rotisserie Rod and ties before
carving.
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