Rotisserie Time And Temperature Guide; Medium; Well Done - Hotpoint JKP65WV Use And Care Instructions Manual

Rotisserie Time and Temperature Guide

Food
Beef
Rolled Rib
Rare

Medium

Well Done

Leg, boned and rolled
Pork, fresh
Loin
Spareribs (barbecued)
Spareribs (plain)
Pork, cured
Ham
Cook-Before-Eating
bone in
Fully Cooked
Poultry
Chicken* (2-3 Ibs. )
Duckling* (4-5 Ibs. )
Turkey* (8-12 Ibs. )
Veal
Shoulder, boned and rolled
Bologna
Canadian Bacon
Luncheon Meat
Wieners, large
*Ready -tc~-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds
NOTE: Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be wiped up immediately
with a paper towel. Wben surface is cool, clean and rinse.
Approximate
Oven Temp.
Setting Minutes Per Lb.
325 22-29
325
325 32-42
350 24-27
350 25-34
350
400
325 17-20
325 14-18
375 26-30
400 33-42
400 48-62
400 About 1 hr. (total time)
350 31-35
350
350 30-33
350 23-25
350 23-27
350 23-32
350 23-32
Meat
Thermometer
Temperatures
130-140
150-160
170-185
175-185
170-195
hr.
160
130
185-190
t
t
185-190
180-185
180
180
time)
time)
25
General Directions
NOTE: 1. For roasts OVER 10 pounds,
cook about 1/2 estimated time, then
check at 1/2 hour intervals with meat
thermometer for internal doneness.
2. Thin roasts, 3 to 4 pounds, may require
slightly longer times per pound than
those given on guide.
175 for medium.
185 f(sr well done.
Buy ribs split down center. Thread on
spit. To barbecue, brush with sauce
every 15 minutes.
Brush with melted butter or margarine,
basting or barbecue sauce several times
during cooking.
Same as above.
If desired, thread 4 to 5 of this size chicken
crosswise on spit. Let revolve to within
1/2 hour ofdmreness time, then brush
every 10 minutes with barbecue sauce.
Brush with butter. or butter and lemon
juice mixed. Thread hens on spit either
lengthwise or crosswise.
Do not brush with fat.
Cook without brushing with fat, or brush
with butter or margarine as desired. When
OVEN
cooked. switch SET to OFF, close
door, let turkey stand 10 to 20 minutes IN
OVEN. Remove from oven and carve.
Brush with sauce if desired.
Brush with sauce if desired.
Brush with sauce if desired.