Rotisserie Chart; Trussing Chicken - Wolfgang Puck NovoPro Use And Care Manual

Rotisserie Chart

Use the following chart as a guide for rotisserie roasting. Use a reliable
meat thermometer for the most accurate results. Roasts should stand
for 10 to 15 minutes before carving. During this time they will continue to
cook, increasing the meat thermometer reading about 10 degrees.
Food Type Weight
Chicken 3 - 4 lb.
4 - 6 lb.
Pork Roast 4 - 5 lb.
Roast Beef 3 - 5 lb.
Cornish Hens 2 - 1.5 lbs each
Smoked Ham 4 - 5 lb.
Boneless
These cooking times are an average and should
be adjusted to individual preferences.
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Setting Time
450° 1 - 1-1/2 hours
450° 1-1/2 - 2 hours
450° 1 1/2 - 2 hours
450° 1 1/2 hours (rare)
450° 1 3/4 hours (med)
2 hours (well)
450° 1 hour
1 1/2 - 2 hours

Trussing Chicken

Items needed to truss chicken: 2 feet butchers twine (approximate)
Scissors or knife
1
Place the chicken on a cutting board
breast up. Place twine under wings
of the chicken then pull the twine
evenly between legs and breast.
3
Run the twine under the end of the
chicken legs.
5
Run Rotisserie Rod through the
cavity of the chicken. Then secure
the Rotisserie Tine between the legs
and into the back of the chicken
and tighten down the screw on the
Rotisserie Tine.
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2
Cross the Twine.
4
Wrap the twine up and around legs
and bring them together,
then tie the twine into a knot and
then a bow to secure.
6
Place the other Rotisserie Tine on
the Rotisserie Rod already in the
chicken. Slide down and secure the
Rotisserie Tine into both sides of the
chicken breast. Tighten down the
screw on the Rotisserie Rod.
Load chicken into oven.