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8. Protect your hands with
oven mitts and use the
Rotisserie Remover to
remove the Rotisserie Bar
Assembly from the
Rotisserie.
9. Squeeze the handles and
place the Rotisserie
Remover on the inside of the
End Wheels, lift up and out
of the Rotisserie. See Figure
9.
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.
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 (2)
Boneless Skinless
Chicken Breast (3)
Chicken Wings
Chicken Kabob
Rock Cornish
Game Hens (3)
Duck, Whole (2)
Turkey Burgers (4)
Turkey, Whole
Turkey Breast,
bone-in
BEEF
Rib Roast
Rib Eye Roast,
trimmed and tied
Top Round Rolled
Roast
Top Sirloin
Steak (1)
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
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Adjustable Flat
Basket
WEIGHT/
SIZE
3¹₂ lbs.
3¹₂ lbs.
each
8 oz.
each
2 ¹₄ lb.
1" pieces
1-1¹₄ lb.
each
3-4 lbs.
4 oz.
each
13 lbs.
8 lbs.
8 lbs.
7 lbs.
4 lbs.
³₄" thick
1" thick
³₄" thick
COOKING
TIME
1-1¹₂ hrs.
1³₄ - 2 hrs.
25-35 min.
35-45 min.
25-35 min.
1-1¹₄ hrs.
1-1¹₄ hrs.
25-30 min.
2³
⁴
-3¹
⁴
hrs.
2¹
⁴
-2³
⁴
hrs.
2¹₂-2³
⁴
hrs.
3-3¹
⁴
hrs.
2¹
⁴
-2³
⁴
hrs.
2³
⁴
-3¹
⁴
hrs.
2 - 2¹⁄
⁴
hrs.
2¹⁄
⁴
-2¹₂ hrs.
23 - 27 min.
33 - 37 min.
38 - 42 min.
23 - 27 min.
26 - 30 min.
33 - 37 min.
14 - 18 min.
22 - 26 min.
28 - 32 min.
INTERNAL
TEMPERATURE
180º F
180º F
170º F
180º F
170º F
180º F
180º F
170º 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
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
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 meats until internal temperature reaches that referenced in the
Cooking Chart and the USDA guidelines.
Figure 9