Henny Penny ROTISSERIE SCR-6/8 Operator's Manual page 38

5-9. COOKING GUIDELINES
(Continued)
5-6
Chicken Quarters, Fresh-2 ½-2¾ Pounds
Marinate and season as desired. Place chicken quarters in
baskets, bone down.
SCR-8
Chicken Quarters
Per Basket
6-7
SCR-6
4-5
Whole Turkey, Fresh-10 - 12 Pounds
Clean turkeys and remove the necks and gizzards. Marinate and
season as desired. Pin wings to the sides of turkeys and place
turkeys on spits.
SCR-8
Number of
Turkeys
8
4
SCR-6
3
Baby Back Ribs, Fresh-1
Remove excess fat from ribs and rinse with cool tap water.
Weave ribs onto the piercing spits. Season as desired.
SCR-8
Number of
Ribs
8
16
SCR-6
6
Cook Times
0:45:00
0:50:00-0:55:00
Cook Times
Step 1-1:45:00
Step 2-1:15:00
Step 1-1:30:00
Step 2-1:00:00
Step 1-1:30:00
Step 2-1:00:00
½ - ¾
1 Pounds
Cook Times
0:30:00
0:40:00
0:35:00
SCR-6/8
Preheat/Cook
Temp.
350°F - 375°F
(177°C - 190°C)
350°F - 375°F
(177°C - 190°C)
Preheat/Cook
Temp.
° °
350 F (177 C)
° °
325 F (163 C)
° °
350 F (177 C)
° °
325 F (163 C)
° °
350 F (177 C)
° °
325 F (163 C)
Preheat/Cook
Temp.
° °
375 F (190 C)
° °
375 F (190 C)
° °
375 F (190 C)
203