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12
Rotisserie Cooking (cont.)
7
BAKE:
Rotate Timer past 40 minutes;
then set Timer to desired time
or rotate Timer to
Stay On
while
pressing in and holding the
buttons on the side of the dial.
8
To remove cooked meat from
oven, place the rotisserie lift with
the hooks under the rotisserie rod.
Lift and slide the rotisserie rod
to the left and remove from the
oven.
w CAUTION
Burn Hazard:
Avoid contact with interior of
oven.
9 10
Using oven mitts, unscrew
the rotisserie forks from the
rotisserie rod.
NOTE: Only upper heating
elements are on in
rOtiSSerie
mode.
Place meat on a clean surface to
cool slightly.
Visit foodsafety.gov for more safe cooking temperature information.
11
Slide meat onto a serving tray or cutting surface.
Remove rotisserie rod and ties before carving.
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°
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