Viking VGIQ5304RT1N, VGBQ5323RE2L, VGBQ5323RE1N, VGBQ5323RE1L, VGIQ412 Rotisserie Cooking Chart

Operation

Rotisserie

The rotisserie burner is an infrared burner which provides intense searing radiant heat. Preferred by professional chefs over other methods, this intense heat is great for searing in the natural juices and nutrients found in quality cuts of meat. Once lit, the rotisserie burner will reach cooking temperatures in about 1 minute. The red glow will even out in about 5 minutes.

To install the rotisserie motor, align the drive shaft on the motor with the gear box on the side of the grill. Tighten the thumb screws on the motor into the mounting brackets on the grill frame. The skewer for the rotisserie is assembled into the gear box assembly by placing the pointed end into the gear box and resting the rounded end on the wheels on the left side of the grill.

Rotisserie fork

Motor

Skewer

Gear box

Thumb screws

Mounting bracket

WARNING

ELECTRICAL SHOCK HAZARD

This unit is equipped with a grounding plug for your protection against shock hazard and should be plugged directly into a properly grounded receptacle. Do not cut or remove the grounding prong from this plug.

Keep the rotisserie motor electric cord away from the heated surfaces of the grill.

Rotisserie

To load the skewer, slide one of the rotisserie forks (prongs

facing away from the end) onto the skewer. Push the skewer through the center of the food, then slide the second rotisserie fork (prongs toward the food) onto the skewer. Center the product to be cooked on the skewer then push the forks firmly toward the food. Tighten the wing nuts with pliers. It may also be necessary to wrap the food with butcher’s string to secure loose portions. Never use nylon or

plastic string. Once the food is secure, insert the skewer into the motor. To turn on rotisserie motor, flip the ON/OFF switch located on the rotisserie motor assembly.

If needed, remove the grill grates. Place the basting pan beneath the food. Keep canopy closed while using the rotisserie. Each peek adds about 15 minutes to the cooking time. A meat thermometer should be used when cooking large pieces of meat to ensure that the meats are rare, medium, and well cooked.

Rotisserie Cooking Chart

Food			Control	Suggested	Internal
	Weight		setting	cooking time*	temperature
Beef rib roast	4 – 6 lbs.		Med-High	Rare	145˚F
				14 – 16 min./lb.
				Medium	160˚F
				23 – 25 min./lb.
Bnls tip roast	4 – 6 lbs.		Med-High	Rare	145˚F
				14 – 16 min./lb.
				Medium	160˚F
				23 – 25 min./lb.
Bone-in pork butt	3	– 5 lbs	Med-Low	15 – 18 min./lb.	170˚F
Bnls pork loin	3	– 5 lbs	Med	22 – 25 min./lb.	170˚F
Smoked ham half	5	– 7 lbs	Med	22 – 25 min./lb.	170˚F
Chicken
Whole fryer	2	– 4 lbs	Med	25 – 30 min./lb.	180˚F
Quarters			Med-High	20 – 22 min./lb.	180˚F
Turkey			Med-High
Whole	12	– 14 lbs		16 – 18 min./lb.	180˚F
Breast	5	– 6 lbs	Med-High	22 – 25 min./lb.	170˚F
Cornish hens	1-1/2 – 2 lbs.		Med	22 – 25 min./lb.	180˚F

*The above information is given as a guide only. You may need to vary the heat settings and times due to factors such as weather, climate and/or personal requirements.

Operation

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