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Approximate
rotlsserle
cooklng
tlmes:
Internal
Control
Spit
Food
Temperature
Weight
Setting(s)
Posltlon
Tlme
Comments
Beet
Rolled
rib
140-F
3'2Ibs.
Hi
High
1 hr.
Meat with an
(rare]
[ 60'C)
(I.5 kg)
55 min.
outer layer of fat
Rolled
rump
140-F
3"4 Ibs.
Hi
High
2 hr.
may take longer
(60-C)
(I.5 kg1
to cook.
Pork
Rolled
170 F
5Ibs.
HI
High
3 hrs.
loin roast
(76 C)
(2 kg)
15 min.
Spareribs
17O'F
11~4"lbs. Hi
High
50 min.
(76'C)
Canadian
160-F
Y IL?!
Hi
High
1 hr.
bacon
(71'C)
(1 kg1
10 min.
lamb
Rolled
leg
175 F
5 Ibs
Hi
High
2 hr.
(79 Cl
(2 kg1
30 min.
Poultry
Chicken
190 F
21qIbs.
Hi
High
1 hr.
Truss poultry
(88 Cl
(1 kg1
45 min.
tightly.
Run spit in
Turkey
190-F
61J4 Ibs.
Hi
High
2 hr.
at the base of the
(88C]
(2.5 w
45 min.
tail and
Duck
190-F
3% Ibs.
Hi
High
2 hrs.
diagonally
Cornish
hen
!g'F'
(I.5 kg)
15 min.
through
the
2-l lb.
Hi
High
2
hrs.
cavity
to the fork
(88°C)
(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.
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 smoothtopcan
leave
a mark. The
marks made
by aluminum
can be removed
It
they are not heated. See
page
15 for clean-
ing and care suggestions.
11
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