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Approxlmate
rotlsserle
cooklng
tlmes:
Internal
Control
Food
Spit
Temperature
Welght
Setting(s)
Posltlon
Time
Comments
Beef
Rolled rib
140°F
3% Ibs.
Hi
High
1 hr.
Meat with an
(rare)
(60°C)
(I.5 kg1
55 min.
outer layer of fat
Rolled
rump
140°F
3'/4 Ibs.
Hi
High
2 hr.
may take longer
(60°C)
(1.5 kg1
to cook.
Pork
Rolled
170°F
5 Ibs.
Hi
High
3 hrs.
loin roast
(76°C)
(2 kg1
15 min.
Spareribs
170°F
ll/4" Ibs.
Hi
High
50 min.
(76°C)
1 kg1
Canadian
160°F
2 Ibs.
Hi
High
1 hr.
bacon
(71 "C)
(1 kg)
IO min.
lamb
Rolled
leg
175°F
5 Ibs.
Hi
High
2 hr.
[ 79°C)
(2 kg)
30 min.
Pouttry
Chicken
190-F
2'1.1 Ibs.
Hi
High
1 hr.
Truss poultry
(88°C)
(1 kg1
45 min.
tightly. Run spit in
Turkey
190°F
61/d Ibs.
Hi
High
2 hr.
at the base of the
(88C)
(2.5 kg)
45 min.
tail and
Duck
A 90°F
3% Ibs.
Hi
High
2 hrs.
diagonally
(88°C)
[I .5 kg)
15 min.
through
the
Cornish
hen
190°F
2-1 lb.
Hi
High
2 hrs.
cavity
to the fork
(88C)
(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.
16
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 smoothtop
can leave
a mark. The
marks made
by aluminum
can be removed
If
they
are
not heated.
See page
22 for clean-
ing and care suggestions.
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