HOW TO OPERATE
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ROTISSERIE or ROTISSERIE WITH CONVECTION
1. Set the top heating element to desired temperature. Set the function
control to rotisserie or rotisserie with convection.
2. Insert the bake tray in the lowest position in the oven (to catch the
drippings).
3. Insert one prong onto the rod, pointing inward. Secure with thumbscrew.
4. Load the food on the rod, ensuring it is centered, and secure the second
prong with the thumbscrew.
Maximum food weight is 7.0 lbs.
Tip:
We recommend tying the food with butcher’s twine to keep it
secure while on the rotisserie.
5. Using the rotisserie tool, insert the pointed end of the rod into the drive
socket on the right (you may have to twist the rod to align with the
socket), then rest the square end of the rod on the support on the left.
6. Turn the timer knob to your desired cooking time per your recipe (
stay-
on
can be used instead of setting a time, if desired). If food does not
rotate smoothly, stop, remove, and secure/balance the food. Restart.
7. When cooking time has elapsed, the oven will beep. Turn the top
element to OFF, turn function to OFF, and turn stay-on (if used) to OFF.
8. To remove the food, lift the food out with the rotisserie tool. Lift the left
side up from the support first, then remove the right end from the socket.
9. Place the food on a cutting board or plate and carefully remove the hot
rotisserie prongs and rod. Let rest 5–10 minutes before serving.
MEAT
OVEN TEMP
TIME PER POUND
W/O CONVECTION
INTERNAL
TEMP
Beef Roast
350°F
30–35 mins.
135–160°F
Pork Roast
350°F
45–50 mins.
160–170°F
Ham
350°F
45–50 mins.
140°F
Chicken
450°F
30–40 mins.
165°F
Turkey
450°F
30–40 mins.
165°F
ROTISSERIE GUIDE:
Cooking results may vary. Adjust these times to your individual
requirements.
Use of a meat thermometer is recommended.
