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Farberware Open Hearth Gebrauchsanleitung

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1. Motor and Plug
2. Spit
3. Spit Handle
4. Holding Forks and Screws
5. Spit Supports
6. Grilling Rack
7. Heating Element
8. Plug Receptacle
GETTING TO KNOW YOUR 
FARBERWARE
®
FSR200 OPEN HEARTH
®
SMOKELESS 
INDOOR GRILL/ROTISSERIE
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
9.
9. Body
10. Cord Set
11. Crossbar
12. Drip Tray
13. Spit Support Receptacles
14. Frame
15. Support Base
8
GRILLING CHART
VARIETY
WT/SIZE
RACK
COOKING MINUTES
RARE
MEDIUM WELL
BEEF
T-Bone Steak
1-1/2 in.
low
26-30
36-38
42-44
2 in.
low
32-36
44-46
50-58
Kabob*
low
20
Sirloin Steak
1/4-1 in.
low
18-20
22
24
1-1/2 in.
low
20-24
26-28
28-32
Hamburgers
1/2 in.
low
12-14
14
16
Hot Dogs
high
10
PORK
Chops
1/2-3/4 in.
low
28-30
3/4-1 in.
low
32-34
Spareribs
1-1/2-2 in.
high
60-70
Fresh Sausage
high
28-30
Ham Slice
low
14
Bacon
1/4 in.
low
8
1/2 in.
high
14-20
LAMB
Rib Lamb
1 in.
low
20-22
25-27
30-34
Chops
1-1/2 in.
low
20-22
25-27
30-34
Kabob*
low
20
POULTRY
Broiler-Spit
1-1/2-3 lb.
high
45-50
Kabob*
low
10
Chicken Parts
1-6 lb.
high
40-45
FISH**
Fillets
1/4 in.
high
10
1/2-3/4 in.
high
16
3/4-1 in.
high
18-20
Steaks
1-1/4 in.
high
30-34
Whole, cleaned 1-1/4 in.
high
40-42
Scallops
large
high
10-14
Shrimp
large
high
14-16
Lobster Tail
6 oz. ea.
high
15-18
* Vegetables cooked with Kabobs should be par-boiled.
** Brush fish and grill with melted butter.