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Approximate rotlsserle cooklng tlmes:
Internal Control
Spit
Food Temperature Weight Setting(s) Posltlon Tlme
Comments
Beet
Rolled rib
140-F
3’2Ibs. Hi
High
1 hr.
Meat with an
(rare] [ 60’C)
(I.5 kg)
55 min. outer layer of fat
Rolled rump 140-F
3”4 Ibs. Hi
High 2 hr.
may take longer
(60-C)
(I.5 kg1
to cook.
Pork
Rolled 170 F
5Ibs. HI
High 3 hrs.
loin roast (76 C)
(2 kg)
15 min.
Spareribs
17O’F
11~4”lbs. Hi
High 50 min.
(76’C)
Canadian
160-F
Y IL?! Hi
High
1 hr.
bacon (71’C)
(1 kg1
10 min.
lamb
Rolled leg
175 F 5 Ibs Hi
High
2 hr.
(79 Cl
(2 kg1
30 min.
Poultry
Chicken 190 F
21qIbs. Hi
High
1 hr.
Truss poultry
(88 Cl (1 kg1
45 min. tightly. Run spit in
Turkey 190-F 61J4 Ibs. Hi
High
2 hr.
at the base of the
(88C]
(2.5 w
45 min. tail and
Duck 190-F 3% Ibs. Hi
High
2 hrs.
diagonally
Cornish hen !g’F’
(I.5 kg)
15 min. through the
2-l lb.
Hi
High
2
hrs.
cavity to the fork
(88°C)
(1 kg1
of the wishbone. If
hens
wing tips brown
too rapidly, cover
them with foil.
NOTE:
l
Use the high spit position for anything over two inches (5 cm) in diameter,
l
Turkeys bigger than 8 to 10 pounds should not be put on the rotisserie. Roast
them in the oven.
THE OPTIONAL SMOOTHTOP MODULE
Cooking on the optional black smoothtop is
o/most the same as cooking on surface elements.
There are three differences you should know about:
1.
The cookware you use.
2. What to expect.
3. The care and cleaning.
Cookware...
For best results,
proper cookware must be used.
l
Bottoms must be perfectly
flat,
with NO
ridges, rims, patterns, dents, roughness or
scratches.
- Pans with uneven bottoms cause poor
cooking results and may damage the
smoothtop.
-Nicks and scratches on a pan can dam-
age the smoothtop.
l
Bottoms must be clean. Heating a soiled pan
can leave a stain on the smoothtop.
l
Sliding aluminum pans or foil, and copper
pans, on the smoothtopcan leave a mark. The
marks made by aluminum can be removed
It
they are not heated. See
page 15 for clean-
ing and care suggestions.
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