Rotisserie Cooking Tips, Rotisserie Chart

4.Gently hold the lit match close to the rotisserie burner.

A. Lighting extension

B. Rotisserie burner

5.Push in and turn the control knob to LITE/HI. Hold this knob in for 10 seconds after the burner is lit.

Surface Ignition Type Burners:

You will see the igniter glow until after the knob is released.

Spark Ignition Type Burners:

You will hear the “snapping” sound of the spark until after the knob is released.

6.Remove the match and replace the manual lighting extension inside the cabinet drawer.

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 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

1 minute. It is not necessary to preheat when using the rotisserie.

■Select tender meat and poultry.

■Allow at least 1" (2.5 cm) space between rotisserie burner and the food.

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

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

■Add barbecue sauce or glaze only during the last 10 minutes of cooking to keep 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 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)
Turkey, whole	7-10 lbs	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)