Rotisserie Chart; Thermometer Gauge - Thermador Char-Glo CGB30RCULP Care & Use Manual

MEAT ITEM
BEEF ROASTS:
Rib Eye
Sirloin Tip
Rib, Boneless
POULTRY**
Chicken, whole
Turkey, whole
Turkey breast
LAMB:
Boneless Leg
PORK:
Loin roast,
boneless
Ham, boneless
Ribs,
spare or back
• Use portable meat thermometer to check internal doneness of the item.
• Turn off the rotisserie burner 5º F. before internal temperature is reached. Continue rotating with the hood
down for 10 minutes before carving.
• Timings are affected by weather conditions such as wind and outside temperature.
** Refer to Page 19 for directions on trussing poultry to skewer.
TEMPERATURE GAUGE
• Use this feature to view the temperature
under the hood/lid during cooking.
• Gauge pointer rests between Fº and 1000º
when cool.
• Gauge can be affected by weather conditions.

Rotisserie Chart

ROTISSERIE
WEIGHT SETTING
4 - 6 lbs. Hi
3 - 5 lbs Med
11-13 lbs. Med
3 - 5 lbs. Med
4 - 5 lbs. Hi
4 - 6 lbs. Med
4 - 5 lb. Med
slab Hi
Gauge
INTERNAL DONENESS
OR TEMPERATURE (ºF)
145º - Med Rare
150º - Med
170º - breast
180º - thigh
170º - breast
180º - thigh
170º
145º - Med Rare
150º - Med
160º - 170º
150º or heated
throughout
Well done
Page 20
APPROXIMATE
GRILLING TIME
15 - 20 min. per lb.
20 - 25 min. per lb.
1 hr. 10 min. to
1hr. 45 min. total
11 - 13 min. per lb.
1 hr. 20 min. to
1 hr. 45 min. total
18 - 22 min. per lb.
22 - 28 min. per lb.
20 - 30 min. per lb.
9 - 11 min. per lb.
1 hr. 20 min. to
1 hr. 40 min. total
Thermador
Nameplate