Toastmaster FAC900R - Manual (Page 25)

24
ROTISSERIE TIME AND TEMPERATURE CHART
CUT APPROX. OVEN INTERNAL APPROX.
OF MEAT WEIGHT TEMP TEMP ROTISSERIE
(lbs.) TIME
Rib Eye Roast 6 - 10 350° F 145° F (med-rare) 2:30
160° F (med) 3:00
Eye of Round Roast 4 - 6 400° F 145° F (med-rare) 1:00
160° F (med) 1:15
Center Loin (boneless) 4 - 6 325° F 160° F 1:00
Center Loin 6 - 10 325° F 160° F 2:15
(boneless, 2 tied together)
Pork Shoulder Boston 3 325° F 160° F 2:30
Butt Roast (boneless)
Turkey 8 - 10 325° F 180° F 2:15
Chicken 4 - 6 375° F 180° F 1:15
Duck 5 - 8 350° F 180° F 2:00
Leg (semi-boneless) 4 - 7 325° F 160° F (med) 2:15
170° F (well) 2:30
HINTS FOR ROTISSERIE
• A meat thermometer inserted into the thickest part of the meat or
poultry should always be used to ensure desired doneness.
Please refer to USDA recommended temperatures.
• Rotisserie cooking is recommended for large, tender cuts of meat
and poultry.
• Seasoning prior to cooking adds to the flavor and the aroma
during cooking.
• Do not spray any type of aerosol spray flavoring inside the Oven
Cavity while cooking.
• Always center food on the Rotisserie Bar before cooking.
• To avoid burning the exterior of your food, do not baste food with
barbeque sauce until the last 20 to 30 minutes of cooking.
• Once the food is placed inside the Oven Cavity, watch the food
while the Rotisserie rotates at least 1 complete turn to ensure
proper clearance of the Heating Elements and Drip Pan.
CONTROL PANEL
The Oven has 6 different preset Functions/Buttons: TOAST, BAKE,
BROIL, DEFROST, KEEP WARM and ROTISSERIE.
The Convection Fan is ON in all Functions except TOAST.
7
Toast Color
Indicator Lights
Figure 5
ON/OFF Light
TEMP Light TIME Light
CLOCK Button TIME/TEMP Button
DOWN Button UP Button
Function
Lights
Function
Lights
LIGHT Button FUNCTION Button
START/STOP Button