Table of Contents
Advertisement
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
Advertisement
Table of Contents
