Cooking Guidelines - Henny Penny ROTISSERIE SCR-6/8 Operator's Manual

5-9. COOKING GUIDELINES

203
Whole Chicken, Fresh-3 Pounds Each
Remove excess fat and skin from thigh and neck area. Rinse
birds inside and out with cool tap water. Marinate if desired.
Tuck wings and tuck or tie legs. Place on spits, or in baskets,
and season as desired.
SCR-8
Number of
Chickens
32
24
16
12
8
SCR-6
18
12
6
Whole Chicken, Fresh-2 ½-2 ¾ Pounds Each
SCR-8
Number of
Chickens
32
24
16
12
8
SCR-6
18
12
6
Cook times will be longer in baskets.
Cook Preheat/Cook
Times
1:10:00 350°F - 375°F
(177°C - 190°C)
1:00:00 350°F - 375°F
(177°C - 190°C)
1:00:00 350°F - 375°F
(177°C - 190°C)
0:50:00 350°F - 375°F
(177°C - 190°C)
0:50:00 350°F - 375°F
(177°C - 190°C)
1:15:00 350°F - 375°F
(177°C - 190°C)
1:00:00 350°F - 375°F
(177°C - 190°C)
0:50:00 350°F - 375°F
(177°C - 190°C)
Cook Preheat/Cook
Times
1:05:00 350°F - 375°F
(177°C - 190°C)
0:55:00 350°F - 375°F
(177°C - 190°C)
0:55:00 350°F - 375°F
(177°C - 190°C)
0:50:00 350°F - 375°F
(177°C - 190°C)
0:50:00 350°F - 375°F
(177°C - 190°C)
1:15:00 350°F - 375°F
(177°C - 190°C)
1:00:00 350°F - 375°F
(177°C - 190°C)
0:50:00-0:55:00 350°F - 375°F
(177°C - 190°C)
SCR-6/8
Temp
Temp
5-5