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Using your rotisserie (optional accessory)
ROTISSERIE CHART
Use a portable meat thermometer to check internal doneness of the food.
Turn off rotisserie burner when meat thermometer reads 5°C lower than desired internal temperature.
Continue rotating, hood closed, for 10 minutes before carving.
Timing is affected by weather conditions such as wind and outside temperature.
Food
Beef
Roasts
Rib Eye
Sirloin Tip
Rib, boneless
Poultry
Chicken
Turkey, whole
Lamb
Boneless leg
Pork
Loin roast, boneless
Replacing the igniter battery
If igniters stop sparking, the battery should be replaced.
A Outlet battery compartment cover
B 1,5-volt battery
C Inner battery compartment cover
1. Open battery compartment. Remove battery.
2. Replace with an alkaline 1.5-volt battery.
3. Close inner compartment, cover will snap into place.
4. Close outlet cover.
Internal Doneness or
Weight
Temperature (°F/°C)
Medium-rare (60°C)
1.5-2.2 kg
Medium (70°C)
Breast (180°C)
1.1-2.2 kg
Thigh (80°C)
Breast (180°C)
2.6-3.7 kg
Thigh (80°C)
1.5-2.6 kg
Medium (70°C)
1.5-2.2 kg
Medium (70°C)
B
A
23
Approximate Grilling
Time (min/lb)
15-20
20-25
25-30
25-30
11-20
11-20
20-25
20-23
C
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