KitchenAid KBGS364PSS, KBGS274PSS, KBGS292PSS Rotisserie Cooking Tips, Rotisserie Chart, Poultry

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Rotisserie

Cooking Tips

WARNING

Food Poisoning Hazard

Do not let food sit for more than one hour before or after cooking.

Doing so can result in

food poisoning or sickness.

(Rotisserie available on some models)

Rotisserie cooking rotates food in front of the rotisserie burner, creating an intense heat for searing the outside and sealing in natural juices.

•The rotisserie burner reaches cooking temperatures in about one minute. Do not preheat when using the rotisserie.

•Select tender meat and poultry. Allow at least 1 inch space between rotisserie burner and the food.

•Rotisserie can be used in combination with the smoker and/or the grill.

•To make cleanup easier, place a pan under the food to catch drippings.

•The cover can be opened or closed, but when using the rotisserie with the smoker the cover should be closed.

•Add barbecue sauce or glaze only during the last 10 minutes of cooking to prevent sauce from burning.

Trussing Poultry for the Rotisserie

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

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

3.Cut 24” of kitchen twine and center it under the bird, breast side up.

4.Wrap each end of the twine around the wings; catch each wing tip. Bring the twine tightly together at the top of the breast and knot. Do not cut off the extra twine.

5.Cut another 20 inches 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 twine around the crossed legs.

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

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

9.Center the food and forks on the rod and tighten the thumbscrews. The bird should not rotate or be loose in any way.

Rotisserie Chart

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

•Turn off rotisserie burner when meat thermometer reads 5°F 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 Doneness

Approximate

 

or Temperature (°F)

Grilling Time

 

 

 

 

Beef

 

 

 

 

 

Roasts

4-6 lbs.

Med-Rare (145°F)

15-20 min. per lb.

 

Rib Eye

 

Medium (160°F)

20-25 min. per lb.

 

Sirloin Tip

 

 

 

 

 

Rib, boneless

 

 

 

 

 

Poultry

 

 

 

 

 

Chicken

3-6 lbs.

breast (170°F)

25-30 min. per lb.

 

 

 

thigh (180°F)

 

 

 

Turkey, whole

7-10 lbs.

breast (170°F)

11-20 min. per lb.

 

 

 

thigh (180°F)

 

 

 

Lamb

 

 

 

 

 

Boneless Leg

4-7 lbs.

Medium (160°F)

20-25 min. per lb.

 

Pork

 

 

 

 

 

Loin roast,

4-6 lbs.

Medium (160°F)

20-23 min. per lb.

 

boneless

 

 

 

 

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Contents Installation Instructions Use and Care Guide Before you start Your safety and the safety of others are very importantL.P. gas supply cylinder to be used must be Provided with a listed overfilling prevention deviceParts needed Parts suppliedMaterials required Built-in grills are manufactured for use with natural gasCurrent standards CSA-Z21.58a-1998*, or with For installations in a combustible enclosureLocal codes Insulation jacket provided with the grill mustCombustible construction Built-in GrillsRecommended ground method Securely tighten all gas connections Natural Gas UseAdjusting the air shutters Sear burner flame characteristicsLow flame adjustment Remove tiedowns from burners and warming shelfUsing the side burner Using your GrillGrill Use Using the smoker box Using the rotisserieLighting the rotisserie burner Lighting the smoker burner Grill Care Replacing the igniter battery Grilling Tips Cooking MethodsBeef Grilling ChartPork Lamb ChickenFish And Seafood TurkeyRotisserie Cooking Tips Rotisserie ChartTrussing Poultry for the Rotisserie PoultryCleaning Custom Access Door Kits are AccessoriesVinyl Grill Covers are available KitchenAid Gas Grill Products Warranty WarrantyIf you need assistance or service in U.S.A Requesting Assistance or ServiceIf you need replacement parts For further assistanceIf you need service If you need assistance or service in CanadaIllustrée 68,6 cm 27 po Avec rôtissoireModèles Pièce nVotre sécurité et celle des autres est Très importante Avant de CommencerSécurité et de vous y conformer Ces mots signifientPage Pièces nécessaires Pièces fourniesDimensions du produit Test de pressurisation de la canalisation Rôtissoire SpécificationsGaz naturel Risque de choc électriqueAlimentation au gaz naturel Méthode recommandée de liaison à la terreEnlever les plaques ondulées et les conserver à part Réglage de l’admission d’air Caractéristiques des flammes sur les brûleursRéglage de la puissance de chauffage minimale Utilisation du brûleur latéral Utilisation du grilUtilisation du gril Allumage du brûleur à rôtissoire Utilisation de la rôtissoireAllumage manuel des brûleurs Important Sur le modèle KBGS292PSSEntretien du gril Remplacement de la pile de l’allumeurUtilisation de la boîte du fumoir Allumer le brûleur du fumoirMéthodes de cuisson Boeuf Tableau de cuisson au grilPorc PouletPoisson et produits de la mer AgneauDinde Légumes fraisArrimage d’une volaille sur la broche pour la rôtissoire Tableau de cuisson RôtissageVolaille Nettoyage Portes d’accès personnalisées AccessoiresHousses de protection en vinyle Garantie du gril à gaz KitchenAid GarantieSi vous avez besoin dassistance ou de service aux É.-U Demande dassistance ou de serviceSi vous avez besoin de pièces de rechange Pour plus dassistancePour plus d’assistance Demande d’assistance ou de service
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