I'm looking for the same thing, but for a later model.  I think mine is mid '60s vintage.

If yours is the type with the slanted window in the hood and controls on the left, I've seen pictures and ads but can't say the same for manuals.

If you're looking for roasting instructions as opposed to operational information, publications from other manufacturers can be adapted.  With my GE, I use the paperback 1955 "Mr. & Mrs. Roto-Broil" cooking guide, which I found on ebay.

Can you post a picture? We may have one and I think we have the manual. I'd be happy to copy it.

Tomorrow and scan it.  We have it, somewhere. No, it does not shut off when you lift the lid.

No need to baste.   Whatever is on the spit usually bastes itself.  If you do choose to baste, just do so while the bird is rotating.

And I'll get it scanned. Right now, here's a pic of the temp and time chart.

One thing. GE warns in a few places that this appliance is a heavy current draw (it was really at the very limit of 15 Amps, over the maximum for continuous draw, really). Be sure you've got it on a 20 amp circuit or your range's outlet (and maybe have an extra fuse at hand).

I've never used a 'little' oven which worked as well as these do and that's due to their high amperage.

Enough. Here's the temp/time chart and the rest to follow.

I have a later model GE Rotisserie Oven (pictured) and can't imagine it accommodating anything larger than perhaps a 6 lb. bird.  Were the older models that much larger?  I've seen them in thrift stores in the past, but never thought they could handle a 14 lb. turkey.  That's impressive.

of these appliances are outstanding, there's not much similarity to the way they're layed out. The older GE actually has an enormous cavity under that tilt down lid. Gigantic. Bigger inside than out.

I do think a 16lb turkey would fit, but that would be the absolute limit - maybe birds were more compact in the 1950s?

Amazing.  I think I want one.  Rotisserie turkey would be fabulous and addictive.