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Rotisserie Guide
Approximate
Meat
Rotissing Time
Thermometer
Food
Minutes Per Lb.
Temperatures
General Directions
Beef
Rolled Rib
NOTE: 1. For roasts OVER 10pounds, cook about 1/2
Rare
19-23
130-140
estimated time, then check at 1/2 hour intervals with meat
Medium
22-27
150-160
thermometer for internal doneness.
Well Done
24-29
170-185
2. Thin roasts, 3 to 4 pounds, may require slightly longer
times per pound than those given on guide.
Lamb
Leg, boned and rolled
20-22
175-185
175 for medium.
185 for well done.
Pork,
fresh
Loin
20-25
170-195
Buy ribs split down center. Thread on spit. To barbecue,
Spareribs (barbecued)
30-35
brush with sauce every 15 minutes.
Spareribs (plain)
30-35
Pork,
cured
Ham (picnic)
Cook-Before-Eating
bone in
13-15
160
Fully Cooked
10-13
130
Poultry
Capon* (6-8 Ibs.)
18-25
185-190
Brush with melted butter or margarine, basting or
barbecue sauce several times during cooking.
Chicken* (2-3 lbs.)
20-25
t
Same as above.
Chicken7 (1%-2 lbs.)
48-62
t
If desired, thread 4 to 5 of this size chicken crosswise on
spit. Let revolve to within 1/2 hour of doneness time, then
brush every 10 minutes with barbecue sauce.
Cornish Hen* (1 lb.)
45-60
t
Brush with butter, or butter and lemon juice mixed.
Thread hens on spit either lengthwise or crosswise.
Duckling* (4-5 lbs.)
15-21
185-190
Do not brush with fat.
Turkey* (8-12 lbs.)
14-20
180-185
Cook without brushing with fat, or brush with butier or
margarine as desired. When cooked, press CLEAR/OFF
pad, close door, let turkey stand 10 to 20 minutes IN
OVEN. Remove from oven and carve.
Veal
Shoulder, boned and rolled
30-33
180
Bologna
18-20
130
Brush with sauce if desired.
Canadian Bacon
20-23
160
Luncheon Meat
(12-02.
can)
15-20
(total time)
140
Brush with sauce if desired.
Wieners,
large
10-15(total time)
140
Brush with sauce if desired.
70n small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.
*Ready-to-cook weight. IMPORTANT. Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds,
N~E:
Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be wiped up immediately
with a paper towel. When surface is cool, clean and rinse.
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