Hamilton Beach 31101 Use & Care - Page 12

Pork Roast

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Rotisserie Cooking (cont.) 7 8 9 10 BAKE: To remove cooked meat from Rotate Timer past 40 minutes; oven, place the rotisserie lift with then set Timer to desired time the hooks under the rotisserie rod. or rotate Timer to STAY ON. Lift and slide the rotisserie rod NOTE: Only upper heating elements to the left and remove from the are on in ROTISSERIE mode. oven. CAUTION! Burn Hazard: Avoid contact with interior of oven. Place meat on a clean surface to cool slightly. Using oven mitts, unscrew the rotisserie forks from the rotisserie rod. INTERNAL TEMPERATURES FOOD APPROX. BAKE TIMES F C 3-3.5-lb. (1350-1575-g) 1 hr. 30 min. 165° med 73° Pork Roast 2 hours 185° well 85° 3-3.5-lb. (1350-1575-g) 1-1 hr. 15 min. 140° rare 60° Beef Roast 1 hr. 30 min. 160° med 71° 1 hr. 45 min. 170° well 77° 11 5-lb. (2250-g) Chicken 2 hours 165° thigh 73° Slide meat onto a serving tray or cutting surface. Remove rotisserie rod and ties before carving. 12 Visit foodsafety.gov for more safe cooking temperature information.

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12
Rotisserie Cooking
(cont.)
7
BAKE:
Rotate Timer past 40 minutes;
then set Timer to desired time
or rotate Timer to
S
TAY
O
N
.
NOTE:
Only upper heating elements
are on in
R
OTISSERIE
mode.
8
To remove cooked meat from
oven, place the rotisserie lift with
the hooks under the rotisserie rod.
Lift and slide the rotisserie rod
to the left and remove from the
oven.
CAUTION!
Burn Hazard:
Avoid contact with interior of
oven.
9
10
Using oven mitts, unscrew
the rotisserie forks from the
rotisserie rod.
Place meat on a clean surface to
cool slightly.
Visit
foodsafety.gov
for more safe cooking temperature information.
APPROX. BAKE TIMES
1 hr. 30 min.
2 hours
1–1 hr. 15 min.
1 hr. 30 min.
1 hr. 45 min.
2 hours
F
165° med
185° well
140° rare
160° med
170° well
165° thigh
C
73°
85°
60°
71°
77°
73°
FOOD
3–3.5-lb. (1350–1575-g)
Pork Roast
3–3.5-lb. (1350–1575-g)
Beef Roast
5-lb. (2250-g) Chicken
INTERNAL
TEMPERATURES
11
Slide meat onto a serving tray or cutting surface.
Remove rotisserie rod and ties before carving.