Rotisserie Chart; Broiling - Wolfgang Puck Bistro BTOBR0010 User Manual

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 degrees.
Hint:
For crisper chickens prior to rotisserie roasting:
1 Follow steps 1 – 8 under Rotisserie Roasting.
2 Switch the function selector to Roast/Pizza and the temperature setting to
MAX, and the timer to 30 minutes.
3 After the 30 minutes switch the function selector to Rotisserie and cook for the
remaining time as outlined in the recipe.
Type Weight
Chicken 3-4 lb.
4-6 lb.
Pork Roast 4-6 lb.
Roast Beef 3-5 lb.
Cornish Hens 2 - 1.5 lbs. each
Smoked Ham 4-5 lb.
Boneless
These cooking times are an average and should be adjusted to
individual preferences.
Setting Time
MAX 1 1/2 - 2 hours
MAX 2 - 2 1/2 hours
MAX 1 1/2 - 2 hours
MAX 1 1/2 hours (rare)
MAX 13/4 hours (med)
2 hours (well)
MAX 1 hour
1 1/2 - 2 hours
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Broiling

The top heating elements cycle on and off to maintain the maximum temper-
ature in the oven. For best results, the oven should be preheated for 10 minutes
before adding the food to be broiled. The fan will not run in the broil mode.
Barbecue or other sweet sauces should be brushed on during the last 15 minutes
of broiling. They will burn if applied too early in the cooking.
1 Remove all accessories from the oven
2 Set the Temperature Control to "MAX"
3 Set the Function Control to "Broil".
4 Set the Time Control to "20" and allow the oven to preheat for 15 minutes.
5 While the oven is preheating, place the broiling/roasting rack in the
drip/baking pan. Place the food to be broiled directly on the broiling/roasting
rack, unless otherwise directed.
6 When the oven is preheated place the drip/baking pan with the
broiling/roasting rack and the food in the upper rack position and
close the door.
7 Set the timer for the shortest broiling time recommended.
DO NOT leave the oven unattended during broiling.
Type Weight/Thickness Desired Doneness Cooking time
Steak: Porterhouse 1 inch
Sirloin, London broil,
Top round
Hamburger 6 ounces
Chops 1 inch
Ribs Cut in Pieces
Sausage Links
Pieces w/ Skin -
Boneless Breasts - each -
Halves w/ skin - each -
Fillets 1/2 inch
Steaks 1 inch
These cooking times are an average and should be adjusted to
individual preferences.
Turn foods halfway through cooking time.
Beef
Rare 18 - 20 min
Medium 21 - 23 min
Well done 24 - 28 min
Rare 15 - 17 min
Medium 18 - 21 min
Well done 22 - 25 min
Pork
Well Done 19 - 23 min
Well Done 30 - 35 min
Well Done 25 - 30 min
Chicken
Well Done 20 - 25min
Well Done 12 - 15 min
Well Done 30 - 40 min
Fish
Well Done 10 - 12 min
Well Done 15 - 20 min
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