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Appmximate
rotlssehe
cooking
times:
FCCD
BEEF
Rolled
Rlb Roast-
3Yz Ibs. (1.5 kg) Rare
Rolled
Rump Roast -
3Yd Ibs (1.5 kg)
PORK
Rolled
Loln Roast -
5
Ibs. (2 kg)
Sparerlbs
-
IYA Ibs. (I kg)
Canadlan
Bacon -
2
Ibs. (1 kg)
CCNTBCL
SPIT
SElTlNG
POSITION
HI
Hlgh
HI
High
HI
High
HI
High
HI
High
COOKING
TIME
1 hr.
55
mln.
2
hrs.
3 hrs.
15 min.
50 min.
1 hr.
IO min.
COMMENTS
Meat with an outer
layer of fat may take
longer
to cook.
LAMB
Rolled
Leg -
5
Ibs. [2 kg]
HI
High
2
hrs.
30 min.
POULTRY
Chicken
-
21/r
Ibs. (I kg)
Turkey -
6% Ibs. (2.5 kg)
Duck -
3%
Ibs. (1.5 kg]
Cornlsh
Hen -
2-l lb. (1 kg)
---
High
High
High
Hlgh
1 hr.
45
min.
2
hrs.
45 min.
2
hrs.
15 min.
2
hrs.
Truss poultry
tightly.
Run spit in at base on
the tail and diago-
nally through
the cav-
ity of the fork of the
wishbone.
If wlng tips
brown
too rapidly,
cover
them with foil.
o Use the hlgh spll posltlon for anylhlng over two Inches (5 cm] In dlameter.
. Turkeys bigger than B to 10 pounds should not be put on the rotisserie.
Roasl them In ihe oven.
7.
cookware
Pans
should be the same size or larger than the elements
to prevent
boilovers
and hot handles.
Only use pans
wlit~ flat
bottoms.
Flat bottoms allow maximum
contact
between
the pans
and the elements
for fast, even
cooking.
Pans with uneven
bottoms
or with raised
patterns
on
the
bottom
are not
suitable.
Flatness of a pan can be checked
by placing
an edge
of a ruler
across
it. There
should
not be space
between
the ruler edge
and
the bottom
of the pan.
DO
NOT
USE trivets, woks wllh skhts, or canners with conoave
bottoms. See lllustratlons
below.
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