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Approximate rotisserie cooking times:
Internal Control Spit
Food
Temperature Weight Setting(r) Posltlon Time
Comments
Beef
Rolled rib
140 F
(rare)
(60
‘=I
Rolled rump 140 F
(60
Cl
Pork
Rolled
170 F
loin roast (76 C)
Spareribs
170 F
(76 Cl
Canadian
160 F
bacon
(71 Cl
lamb
Rolled leg
175F
(79 Cl
Poultry
Chicken
190 F
(88 Cl
Turkey
190 F
(88 Cl
Duck
190 F
(88 Cl
Cornish hen 190 F
(88 Cl
3’zlbs. HI High 1 hr. Meat with an
(I.5 kg1
55 min. outer layer of fat
3’4lbs HI High
2 hr.
may take longer
(I.5 kg).-
to cook.
5lbs. HI
(2
kg1
I‘Llbs. Hi
:‘I2
Hi
(1 kg1
High
3 hrs.
15 min.
High
50 min.
High
1 hr.
10 min
5 Ibs.
Hi
High
2 hr.
_.
~(2
kg)
30 min.
21dlbs. Hi
(1 kg1
61q Ibs. Hi
(2.5 kg)
334lbs. HI
11.5 kg)
2-l lb
Hi
(1 kg1
Hrgh
1 hr
45 min
High
2 hr.
45 min
High
2 hrs.
15 min.
Hrgh
2 hrs.
hens
Truss poultry
tightly. Run spit in
at the base of the
tail and
diagonally
through the
cavity to the fork
of the wishbone. If
wing tips brown
too rapidly, cover
them with foil.
NOTE:
. Use the high spit position for anything over two inches (5 cm] in diameter.
. Turkeys bigger than 8 to 10 pounds should not be put on the rotisserie. Roast
them in the oven.
11