Viking VGIQ554241 Use & Care Manual page 13

Rotisserie
To load the skewer, slide one of the rotisserie forks (prongs facing away from the end) onto the skewer. Push the skewer through
the center of the food, then slide the second rotisserie fork (prongs toward the food) onto the skewer. Center the product to be
cooked on the skewer then push the forks firmly toward the food. Tighten the wing nuts with pliers. It may also be necessary to
wrap the food with butcher's string to secure loose portions. Never use nylon or plastic string. Once the food is secure, insert the
skewer into the motor. To turn on rotisserie motor, turn the knob to the desired speed.
If needed, remove the grill grates. Place the basting pan beneath the food. Keep canopy closed while using the rotisserie.
Each peek adds about 15 minutes to the cooking time. A meat thermometer should be used when cooking large pieces of
meat to ensure that the meats are rare, medium, and well cooked.
Food
Beef rib roast
Bnls tip roast
Bone-in pork butt
Bnls pork loin
Smoked ham half
Chicken
Turkey
Cornish hens
*The above information is given as a guide only. You may need to vary the heat
settings and times due to factors such as weather, climate and/or personal
requirements.
Rotisserie Cooking Chart
Weight
4 – 6 lbs.
4 – 6 lbs.
3 – 5 lbs
3 – 5 lbs
5 – 7 lbs
Whole fryer 2 – 4 lbs
Quarters
Whole 12 – 14 lbs
Breast 5 – 6 lbs
1-1/2 – 2 lbs.
Control
Suggested Internal
setting
cooking time* temperature
Med-High Rare
14 – 16 min./lb.
Medium
23 – 25 min./lb.
Med-High Rare
14 – 16 min./lb.
Medium
23 – 25 min./lb.
Med-Low 15 – 18 min./lb.
Med 22 – 25 min./lb.
Med 22 – 25 min./lb.
Med 25 – 30 min./lb.
Med-High
20 – 22 min./lb.
Med-High
16 – 18 min./lb.
Med-High
22 – 25 min./lb.
Med 22 – 25 min./lb.
13
145˚F
160˚F
145˚F
160˚F
170˚F
170˚F
170˚F
180˚F
180˚F
180˚F
170˚F
180˚F