Farberware Open Hearth Gebrauchsanleitung

1

When using electrical appliances, basic safety precautions should

always be followed, including the following:

1. Read all instructions.
2. Do not touch hot surfaces. Use handles.
3. To protect against fire, electric shock and injury to persons, do

not immerse Cord, Plugs, Heating Element, or Motor Assembly

in water or other liquid.

4. Close supervision is necessary when any appliance is used by

or near children.

5. Unplug from outlet when not in use and before cleaning. Allow

to cool before putting on or taking off parts and before cleaning

the appliance.

6. Do not operate any appliance with a damaged cord or plug or

after the appliance malfunctions or has been damaged in any

manner. Return appliance to the nearest FARBERWARE

authorized service facility for examination, repair, 

or adjustment.

7. The use of accessory attachments not recommended by

may result in fire, electric shock or injury 

to persons.

8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch 

hot surfaces.

10. Do not place on or near a hot gas or electric burner, or in a

heated oven.

11. Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

12. Always attach temperature control to the appliance first, then

plug cord into the wall outlet. To disconnect, remove all plugs

from wall outlet.

13. Do not use appliance for other than intended use.
14. Do not clean with metal scouring pads. Pieces can break off the

pad and touch electrical parts involving a risk of electric shock.

15. Use extreme caution when removing tray or disposing of 

hot grease.

16. Do not attempt to dislodge food or clean the Rotisserie when it

is plugged in or when it is hot.

It is recommended that only FARBERWARE

Cord Sets be 

used with this FARBERWARE

appliance and not with any similar

competitive appliance.

10

Rump, boned and tied

2-1/2 -3 lb. 1:15

1:30

1:45

Eye of round

4-4-1/2 lb.

1:15

1:30

2:00

Sirloin Tip, tied

4-1/2 - 5 lb. 1:15

1:30

1:45

Rib Roast, boned and tied 6-6-1/2 lb.

2:30

3:00

3:15

Standing Rib

4-5 lb.

1:15

1:30

1:45

Smoked Ham, bone in

4-6 lb.

1:30

Smoked Ham, boneless

4-1/2 lb.

2:00

Fresh Ham

5-5-1/2 lb.

3:30

Loin, bone in

3-3-1/2 lb.

2:15

Loin, boned and tied

2-1/2-3 lb.

1:30

Spareribs

1-4 lb.

1:30

Smoked Shoulder Butt

2 lb.

1:15

Leg, bone in

3-3/4 lb.

1:30

1:45

2:15

Boned and rolled
Rump or Shoulder Roast 4-1/2-6 lb.

2:15

Chicken

2-3 lb.

1:30

3-4 lb.

1:45

Cornish Hen

1-1/2-2 lb.

1:15

Turkey

12-13 lb.

4:00

15-17 lb.

5:00

Duckling

4-6 lb.

2:15

* The listed meats, except Cornish Hen or small chicken should be

allowed to sit for 15 - 20 minutes before removing from Spit. Internal
temperature will rise 10°F upon sitting and slicing will be easier.