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10 USK DGR 31031- 100326
• Insert the hook handle into the loop at the end of the heating
element cover or at the top of the drip tray to lift the food, using 2
hands for large birds or roasts. Place on a large tray or shallow
pan.
• Allow food to rest for 10 to 15 minutes for best results.
• For skewers, carefully remove them from the tower, and slide the
food onto a plate.
RECOMMENDED SETTINGS
Please find below recommended settings and indicative cooking
times:
Meat Type
Select Heat Setting Recommended
Internal
Temperature
2
Est. Time
Small Poultry (whole, 3 to 5 lb.) POULTRY HIGH / LOW
1
180
o
F 15 min/lb
Medium Poultry (whole, 6 to 8 lb.) POULTRY HIGH / LOW
1
180
o
F 12 min/lb
Chicken legs (3 Pcs) POULTRY HIGH 180
o
F 15 min/lb
Beef Roast (2 to 3 lb.), rare MEAT HIGH 140
o
F 18 min/lb
Beef Roast (2 to 3 lb.), med. rare MEAT HIGH 145
o
F 19 min/lb
Beef Roast (2 to 3 lb.), med. MEAT HIGH 160
o
F 20 min/lb
Beef Roast (2 to 3 lb.), well MEAT HIGH 170
o
F 22 min/lb
Pork Chops (4; boneless) MEAT HIGH 160
o
F 20 min/lb
Pork Chops (bone in) MEAT HIGH / LOW
1
160
o
F 30 min/lb
Pork Loin Roast MEAT HIGH / LOW
1
160
o
F 20 min/lb
Lamb leg (3 – 5 lb.) MEAT HIGH / LOW
1
160
o
F 18 min/lb
Beef skewers MEAT HIGH 160
o
F 35 min
Seafood skewers MEAT HIGH 160
o
F 20 min
Chicken skewers POULTRY HIGH 180
o
F 25 min
Sausage skewers MEAT HIGH 160
o
F 25 min
Entire Sausage, uncooked (6) MEAT HIGH - 35 min/lb
Entire Sausage, cooked (6) MEAT HIGH - 25 min/lb
Hot Dogs (6) MEAT HIGH - 12 min
1
Cook first on high for the first half of the cooking time, then set to low until poultry is done.
2
Internal temperature of the food at the end of the cooking, according to USDFA Food safety
and Inspection services guidelines
CLEANING AND MAINTENANCE
• Switch off the appliance by pressing “ON/OFF” on the control
panel in OFF position.