Wolfgang Puck BTOBR0010 - Manual (Page 8)

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.
Hint:
For crisper chickens prior to rotisserie roasting:
1 Follow steps 1 – 8 under Rotisserie Roasting.
2 Switch the function selector to Roast/Pizza and the temperature setting to
MAX, and the timer to 30 minutes.
3 After the 30 minutes switch the function selector to Rotisserie and cook for the
remaining time as outlined in the recipe.
Type Weight Setting Time
Chicken 3-4 lb. MAX 1 1/2 - 2 hours
4-6 lb. MAX 2 - 2 1/2 hours
Pork Roast 4-6 lb. MAX 1 1/2 - 2 hours
Roast Beef 3-5 lb. MAX 1 1/2 hours (rare)
MAX 1 3/4 hours (med)
2 hours (well)
Cornish Hens 2 - 1.5 lbs. each MAX 1 hour
Smoked Ham 4-5 lb. 1 1/2 - 2 hours
Boneless
These cooking times are an average and should be adjusted to
individual preferences.
14 13
Broiling
The top heating elements cycle on and off to maintain the maximum temper-
ature in the oven. For best results, the oven should be preheated for 10 minutes
before adding the food to be broiled. The fan will not run in the broil mode.
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.
1 Remove all accessories from the oven
2 Set the Temperature Control to “MAX”
3 Set the Function Control to “Broil”.
4 Set the Time Control to “20” and allow the oven to preheat for 15 minutes.
5 While the oven is preheating, place the broiling/roasting rack in the
drip/baking pan. Place the food to be broiled directly on the broiling/roasting
rack, unless otherwise directed.
6 When the oven is preheated place the drip/baking pan with the
broiling/roasting rack and the food in the upper rack position and
close the door.
7 Set the timer for the shortest broiling time recommended.
DO NOT leave the oven unattended during broiling.
Type Weight/Thickness Desired Doneness Cooking time
Beef
Steak: Porterhouse 1 inch Rare 18 - 20 min
Sirloin, London broil, Medium 21 - 23 min
Top round Well done 24 - 28 min
Hamburger 6 ounces Rare 15 - 17 min
Medium 18 - 21 min
Well done 22 - 25 min
Pork
Chops 1 inch Well Done 19 - 23 min
Ribs Cut in Pieces Well Done 30 - 35 min
Sausage Links Well Done 25 - 30 min
Chicken
Pieces w/ Skin - Well Done 20 - 25min
Boneless Breasts - each - Well Done 12 - 15 min
Halves w/ skin - each - Well Done 30 - 40 min
Fish
Fillets 1/2 inch Well Done 10 - 12 min
Steaks 1 inch Well Done 15 - 20 min
These cooking times are an average and should be adjusted to
individual preferences.
Turn foods halfway through cooking time.