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Appmximate rotlssehe cooking times:
FCCD
BEEF
Rolled Rlb Roast-
3Yz Ibs. (1.5 kg) Rare
Rolled Rump Roast -
3Yd Ibs (1.5 kg)
PORK
Rolled Loln Roast -
5
Ibs. (2 kg)
Sparerlbs -
IYA Ibs. (I kg)
Canadlan Bacon -
2
Ibs. (1 kg)
CCNTBCL
SPIT
SElTlNG
POSITION
HI
Hlgh
HI
High
HI
High
HI
High
HI
High
COOKING
TIME
1 hr.
55
mln.
2
hrs.
3 hrs.
15 min.
50 min.
1 hr.
IO min.
COMMENTS
Meat with an outer
layer of fat may take
longer to cook.
LAMB
Rolled Leg -
5
Ibs. [2 kg]
HI
High
2
hrs.
30 min.
POULTRY
Chicken -
21/r
Ibs. (I kg)
Turkey -
6% Ibs. (2.5 kg)
Duck -
3%
Ibs. (1.5 kg]
Cornlsh Hen -
2-l lb. (1 kg)
---
High
High
High
Hlgh
1 hr.
45
min.
2
hrs.
45 min.
2
hrs.
15 min.
2
hrs.
Truss poultry tightly.
Run spit in at base on
the tail and diago-
nally through the cav-
ity of the fork of the
wishbone. If wlng tips
brown too rapidly,
cover them with foil.
o Use the hlgh spll posltlon for anylhlng over two Inches (5 cm] In dlameter.
. Turkeys bigger than B to 10 pounds should not be put on the rotisserie.
Roasl them In ihe oven.
7.
cookware
Pans
should be the same size or larger than the elements to prevent boilovers and hot handles.
Only use pans
wlit~ flat
bottoms.
Flat bottoms allow maximum contact between the pans
and the elements
for fast, even cooking. Pans with uneven bottoms or with raised patterns on
the
bottom are not
suitable. Flatness of a pan can be checked by placing an edge of a ruler
across it. There should not be space between the ruler edge and the bottom of the pan. DO
NOT
USE trivets, woks wllh skhts, or canners with conoave bottoms. See lllustratlons below.