Proper Tube Bending - AEI PGS A Series Assembly, Operating & Maintenance Instructions

Amount of
Item
Hamburgers
T-bone or 1 to 1.5 lb.
Porterhouse Steaks
Sirloin Steaks 1 1/2 " thick
Top Round 1 1/2 " thick
Flank 3/4 " thick
Poultry, unlike beef, requires that meat be fully cooked. The guide below is only a guide; please use a quality thermometer whenever you are cooking
poultry to insure proper doneness.
Amount of
Item
Chicken Pieces 2 1/2 lb. to
5 lb. Serves
4 to 8 people.
Whole Chicken 2 1/2 to 3 lb.
(broiler-fryer)

PROPER TUBE BENDING

BEEF COOKING GUIDE (Grill Preheated 5-10 Minutes)
Heat
Meat Setting
1/2 lb. Medium
Medium
Medium
Medium
High
POULTRY COOKING GUIDE
Heat
Meat Setting
LO
Medium
Cooking Time
for Medium
Doneness
8-10 minutes
8- 10 minutes
15-18 minutes
18-22 minutes
10-13 minutes
Cooking Time
for Medium
Doneness
34-45 minutes
60-75 minutes
23
Grill with hood closed, turn once
Trim off excess fat, cook with hood closed
minimize flare up, turn steaks once
Same as above, sear meat quickly on HI
then reduce heat
Marinate first, cook with lid closed
turn only once.
Marinate or tenderize, score with diamond
pattern, cook with lid closed, turn once.
Preheat grill for ten minutes,
grill chicken until juices run clear,
turn frequently, brush with sauce
during last 15 minutes if desired.
Remove cooking grid, center chicken on
rotis spit. Place drip pan on rocks. Balance
chicken on spit rod, tie legs and wings close
to body, rotis until internal temp. reaches 185
degrees. ALWAYS USE A MEAT
THERMOMETER (ask you dealer about our
"INFRA BROIL
" rear burner kit... there is
nothing like it for rotis cooking)
Cooking Tips
and Methods
Cooking Tips
and Methods