KitchenAid KFRU488TSS Using Your Smoker Box, Hood Lights, Trussing Poultry for the Rotisserie

Trussing Poultry for the Rotisserie

1.Load the spit rod by sliding one of the forks on the rod, with the prongs facing inward. Tighten the screw to keep it from slipping.

2.Push the rod through the center of the bird.

3.Cut 24" (61 cm) of butcher’s string and center it under the bird, breast side up.

4.Wrap each end of the string around the wings; catch each wing tip. Bring the string tightly together at the top of the breast and knot. It is not necessary to cut off the extra string.

5.Cut another 20" (50.8 cm) of string and lay it under the back of the bird. Wrap it around the tail then around the spit rod, cinching tightly.

6.Cross the legs on top of spit rod; tie string around the crossed legs.

7.Connect the twine holding the legs, to the string holding the wings, and knot. Cut off any bits of hanging string.

8.Slide on the second fork pushing the tines into the drumsticks.

9.Center the food and forks on the rod and tighten the thumb- screws. The bird should be firmly in place on the rotisserie spit rod.

ROTISSERIE CHART

Use a portable meat thermometer to check internal doneness of the food.

Turn off rotisserie burner when meat thermometer reads 5°F/3°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	Weight	Internal	Approximate
		Doneness or	Grilling Time
		Temperature	(min/lb)
		(°F/°C)
Beef
Roasts	4-6 lbs	Medium-rare	15-20
Rib Eye	1.5-2.2 kg	(145°F/ 63°C)
Sirloin Tip		Medium	20-25
Rib, boneless		(160°F/71°C)
Poultry
Chicken	3-6 lbs	Breast	25-30
	1.1-2.2 kg	(170°F/ 77°C)
		Thigh	25-30
Turkey, whole	7-10 lbs	(180°F/82°C)
		Breast	11-20
	2.6-3.7 kg	(170°F/77°C)
		Thigh	11-20
		(180°F/82°C)
Lamb
Boneless leg	4-7 lbs	Medium	20-25
	1.5-2.6 kg	(160°F/71°C)
Pork
Loin roast,	4-6 lbs	Medium	20-23
boneless	1.5-2.2 kg	(160°F/71°C)

Using Your Smoker Box

The smoker box can be used when grilling or when using your rotisserie.

1.Prepare wood chips/pellets following manufacturer’s directions.

2.Open smoker box lid and add prepared chips/pellets onto the grate inside the smoker box.

NOTE: For about 1 hour of smoking, fill the smoker box approximately ¼ full of chips/pellets.

3.Remove the small grate from the grill and replace with the smoker box.

AB

A. Shown with small grate removed

B. Smoker box

4.Light the burner below the smoker box and preheat on high until smoker begins smoking. Reduce the heat setting to keep the smoke at the amount desired.

To Refill the Smoker Box During Use

IMPORTANT: You may want to wear oven mitts when opening and closing the smoker box lid.

1.Open grill hood.

2.Lift smoker box lid and add more prepared chips/pellets.

3.Close the smoker box lid.

4.Close the grill hood and continue grilling.

Hood Lights

For Freestanding Models;

The grill must be plugged in for the hood lights to work. See “Plug in Grill” in the “Style 1 - Freestanding Outdoor Grill Installation” section.

For Built-In Models:

The 5,000 mAmp power transformer must be plugged in for the hood lights to work. See “Plug in Grill” in the “Style 2 - Built-in Outdoor Grill Installation” section.

To Use:

Press the LIGHTS button on the control panel to turn the hood lights on and off.

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