Thermador CGB30RCULP, CGB48RSBU, CGB48RU, CGB36RU manual Temperature Gauge

Rotisserie Chart

		ROTISSERIE	INTERNAL DONENESS	APPROXIMATE
MEAT ITEM	WEIGHT	SETTING	OR TEMPERATURE (ºF)	GRILLING TIME
BEEF ROASTS:
Rib Eye	4 - 6 lbs.	Hi	145º - Med Rare	15 - 20 min. per lb.
Sirloin Tip			150º - Med	20 - 25 min. per lb.
Rib, Boneless
POULTRY**
Chicken, whole	3 - 5 lbs	Med	170º - breast	1 hr. 10 min. to
			180º - thigh	1hr. 45 min. total
Turkey, whole	11-13 lbs.	Med	170º - breast	11 - 13 min. per lb.
			180º - thigh
Turkey breast	3 - 5 lbs.	Med	170º	1 hr. 20 min. to
				1 hr. 45 min. total
LAMB:
Boneless Leg	4 - 5 lbs.	Hi	145º - Med Rare	18 - 22 min. per lb.
			150º - Med	22 - 28 min. per lb.
PORK:
Loin roast,	4 - 6 lbs.	Med	160º - 170º	20 - 30 min. per lb.
boneless
Ham, boneless	4 - 5 lb.	Med	150º or heated	9 - 11 min. per lb.
			throughout
Ribs,
spare or back	slab	Hi	Well done	1 hr. 20 min. to
				1 hr. 40 min. total

•Use portable meat thermometer to check internal doneness of the item.

•Turn off the rotisserie burner 5º F. before internal temperature is reached. Continue rotating with the hood down for 10 minutes before carving.

•Timings are affected by weather conditions such as wind and outside temperature.

** Refer to Page 19 for directions on trussing poultry to skewer.

TEMPERATURE GAUGE

Thermador

Nameplate

Gauge

•Use this feature to view the temperature under the hood/lid during cooking.

•Gauge pointer rests between Fº and 1000º when cool.

•Gauge can be affected by weather conditions.

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