Rotisserie Roasting; Rotisserie Chart - Wolfgang Puck Convection Toaster Oven Use & Care Manual

HSNConvOvnRotisserieBCOBR020_HSNConvOvnRotisserieBCOBR020 9/5/11 1:25 PM Page 15

Rotisserie Roasting

The top heating elements and infrared cycle on and off to maintain
the set 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 5 pounds. 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 solid 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 "450°".
10 Set the Mode 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 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 rotis-
serie forks and carve the roast.
Caution: The rotisserie spit, rotisserie forks, screws and the roast will
be hot.
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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.
Type Weight
Chicken 3-4 lb.
4-5 lb.
Pork Roast 4-5 lb.
Roast Beef 3-5 lb.
Cornish Hens 2 - 1.5 lbs. each 450°
Smoked Ham 4-5 lb.
Boneless
These cooking times are an average and should be adjusted to individual
preferences.
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Setting Time
450° 1 - 1 1/2 hours
450° 1 1/2 - 2 hours
450° 1 1/2 - 2 hours
450° 1 1/2 hours (rare)
450° 1 3/4 hours (med)
2 hours (well)
1 hour
1 1/2 - 2 hours