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Rotisserie Time and Temperature Guide
Approximate
Meat
Oven Temp.
Rotissing Time
Food
Thermometer
Setting Minutes Per Lb. Temperatures
GeneraI Directions
Beef
Rolled Rib
N~E:
1.
For roasts OVER 10 pounds,
Rare
325
22-29
130-140
Medium
325
cook about 1/2 estimated time, then
n-31
150-160
check at 1/2 hour intervals with meat
Well Done
325
32-42
170-185
thermometer for internal doneness.
2. Thin roasts, 3 to 4 pounds, may
requi~
slightly longer times per pound than
those given on guide.
Lamb
Leg, boned and rolled 350
24-27
175-185
175 for medium.
185 for well done.
Pork, fresh
Loin 350
25-34
170-195
Buy ribs split down center. Thread on
Spareribs (barbecued)
350
1%-1%
hrs. (total time)
Spareribs (plain)
spit. To barbecue, brush with sauce
400
%-1
hr.
every 15 minutes.
~rk,
cured
Ham
Cook-Before-Eating
bone in
325
17-20 160
Fully Cooked
325
14-18
130
Poultry
Capon* (6-8 Ibs. )
375
26-30
185-190
Brush with melted butter or margarine,
basting or barbecue sauce several times
during cooking.
Chicken* (2-3
lbs.) 400
33-42
Chicken’t
(IY,-2
Ibs. )
t
Same as above.
400 48-62
t
If
desiti,
th~d
4 to 5 of this size chicken
crosswise on spit. Let revolve to within
1/2 hour of doneness time, then brush
every 10 minutes with barbecue sauce.
Cornish
Hen* (1 lb. ) 400
About
1
hr. (total time)
t
Brush with butter, or butter and lemon
juice mixed. Thread hens on spit either
lengthwise or crosswise.
Duckling* (4-5 Ibs.)
350
31-35
185-190
Do not brush with fat.
Turkey* (8-12 Ibs. )
350
17-27
180-185
Cook without brushing with fat, or brush
with butter or margarine as desired.
Wben
cooked, switch OVEN SET to OFF, close
door, let turkey stand 10 to 20 minutes IN
OVEN. Remove from oven and carve.
Veal
Shoulder, boned and rolled 350 30-33
180
Bologna 350 23-25
180
Brush with sauce if desired.
Canadian Bacon
350
23-27
160
Luncheon Meat
(12-oz.
can)
350 23-32
(total time)
Brush with sauce if desired.
- . .
.“
. ,
Wieners.
large
I
350
I
23-32
(total time)
I
Brush with sauce
11
deSlrea.
I
tOn
small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.
*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds.
N~E:
Spillage of marinades, fruit juices and basting materials containing acids may
cause
discoloration on oven liner or door so should be wiped up immediately
with a paper towel. When surface is cool, clean and rinse.
19