Function: Rotisserie; Rotisserie Chart - Wolfgang Puck Professional Series Use And Care Manual

HSN29LDigOvenanual 10/3/07 2:49 PM

Function: Rotisserie

When using ROTISSERIE mode, the top heating
elements cycle on and off to maintain 400°F in the
oven while the spit continually turns. The convection
fan will operate 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 7
pounds. It is not necessary to preheat the oven
for rotisserie roasting.
Warning: Never use your Rotisserie without the
Drip/Baking pan in the bottom rails of the oven.
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 chicken as compact as possible
for smooth movement of the rotisserie spit.
5 Season or baste as desired.
6 Put the pointed end of the Rotisserie Spit in the drive socket on right
interior wall of the oven.
7 Place the grooved end on the spit support on the left interior wall of
the oven.
8 Set the Function Control to ROTISSERIE.
9 Set the Temperature Control to 400°F.
10 Set the Time Control to the shortest time. If more than 3 hours, use a
separate kitchen timer.
11 When the roast is done, press the ON/OFF button to turn the oven
off, you will see "END" displayed on the control panel. Unplug your
unit from the wall outlet.
12 Remove the Rotisserie Spit from the oven using the Rotisserie
Handle included.
13 Place the roast on a cutting board or platter and allow to stand for
10 - 15 minutes.
14 Using a pot holder, loosen the screws on the Rotisserie Forks and
remove the Rotisserie Spit from the roast. Carefully remove the
Rotisserie 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°F.
Hint:
For crispier poultry or roasts you can open the door slightly to allow
excess steam to escape for the last 30 minutes of cooking.
Food 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.
Do not exceed 7 pounds on the rotisserie spit to avoid damage to the
rotisserie motor.
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Time
1 1 /2 - 2 hours
2 - 2 1/2 hours
1 1/2 - 2 hours
1 1/2 hours (rare)
1 3/4 hours (med)
2 hours (well)
1 hour
1 1/2 - 2 hours