Haier RTC1700SS User Manual - Page 15

RTC1700SS Manual 10/2/03 4:06 PM Page 16 English 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 by approximately 10˚F. ROTISSERIE CHART: Type Weight Chicken 3-4 lb. 4-8 lb. Temperature Setting 450˚ 450˚ Cooking Time 11/2 - 2 hr. 2 - 21/2 hr. Pork Roast Roast Beef 4-6 lb. 3-5 lb. Cornish Hens-2 1.5 lb. each Smoked Ham Boneless 4-5 lb. 450˚ 450˚ 450˚ 450˚ 11/2 - 2hr. 11/2 hr. (rare) 13/4 hr. (med.) 2 hr. (well) 1 hr. 11/2 - 2 hr. Broiling: The top heating elements cycle on and off to maintain the maximum temperature in the oven. In the Commercial Convection Oven, it is not necessary to turn food because the fan circulates the hot air around the food. The food must be placed on the BROILING/ROASTING RACK fitted into the DRIP/BAKING PAN to allow the circulation of air. If browner meats are desired, brush the surface with Worcestershire sauce or browning and seasoning sauce. 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. 14