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17
Cooking Chart
The following times are meant to be used as guidelines only. Times will vary
due to the cut or thickness of the meat being cooked. To be sure that the
food is truly done, use a cooking thermometer. If the food does need more
time to cook, reset the timer and check periodically so you do not over cook.
FOOD &
QUANTITY
POULTRY
Chicken, Whole (1)
Chicken, Whole (1)
Boneless Skinless
Chicken Breast,
Halves (2)
Chicken Wings
Chicken Kabob
Rock Cornish
Game Hens (2)
Duck, Whole (1)
Turkey Burgers (4)
Turkey, Whole,
boneless
Turkey Breast,
boneless
BEEF
Rib Eye Roast,
trimmed and tied
Top Round Rolled
Roast
Top Sirloin
Steak (2)
Rib Eye Steak (4)
KC/NY Strip
Steak (4)
COOKING
METHOD
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Adjustable Flat
Basket
Skewers
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
WEIGHT/
SIZE
5 lbs.
2¹₂ lbs.
7 oz.
each
1 lb.
1" pieces
1-1¹₄ lb.
each
4-5 lbs.
4 oz.
each
3 lbs.
3 lbs.
5 lbs.
4 lbs.
1" thick
8 oz. each
³₄" thick
4 oz. each
³₄" thick
4 oz. each
COOKING
TIME
1¹₂ - 2 hrs.
1- 1¹₂ hrs.
25 - 35 min.
30 - 40 min.
25 - 35 min.
1 - 1¹₄ hrs.
1¹₄ - 1³
⁴
hrs.
25 - 30 min.
1¹₄ - 1¹₂ hrs.
1¹₂ - 2 hrs.
2¹
⁴
- 2³
⁴
hrs.
2³
⁴
- 3¹
⁴
hrs.
2 - 2¹⁄
⁴
hrs.
2¹⁄
⁴
- 2¹₂ hrs.
23 - 26 min.
26 - 29 min.
29 - 32 min.
19 - 23 min.
24 - 28 min.
29 - 33 min.
17 - 21 min.
22 - 26 min.
28 - 32 min.
INTERNAL
TEMPERATURE
180º F
180º F
170º F
180º F
170º F
180º F
180º F
160º F
180º F
170º F
145º F med/rare
160º F medium
145º F med/rare
160º F medium
145º F med/rare
160º F medium
170º F well done
145º F med/rare
160º F medium
170º F well done
145º F med/rare
160º F medium
170º F well done
16
8. Protect your hands
with oven mitts and use
the Rotisserie Remover to
remove the Rotisserie Bar
Assembly from the
Rotisserie.
9. Squeeze the handle and
place the Rotisserie
Remover on the inside of
the End Wheels, lift up
and out of the Rotisserie.
See Figure 8.
CAUTION: Always pro-
tect hands with oven
mitts when handling
hot Rotisserie parts or
when removing food
from Rotisserie.
10.To remove the food from
the Rotisserie Bar
Assembly, loosen the
thumb screw on the End
Wheel and pull it off the
center bar. Carefully
remove food from
Rotisserie Bar Assembly.
Operation (Cont.)
HELPFUL HINTS WHEN COOKING LARGER CUTS OF MEAT
WITH A HIGHER FAT CONTENT:
• Cook large cuts of meats only on the Rotisserie Bar Assembly;
cook slabs of meat in the Adjustable Flat Basket.
• Trim off all excess fat from meat before cooking in the
Rotisserie.
• Remove all grease residue from the cooled Heating Elements.
• Cook beef and pork until meat thermometer reads 145˚F for
medium rare, beef only, and 170˚F for well done.
Figure 8