Alto-Shaam AR-6G Skewe R Preparation & Loading, cooking time, n o t e, c a U t I o n, Pork Roast

O P E R A TING INSTRUCTIONS

SKEWE R PREPARATION & LOADING

The appliance is furnished with six, removable skewers, each with 37" (940mm) of usable length. Average capacity per skewer is six 2-1/4 to 2-1/2 pound (1 to 1,1 kg) chickens up to 3-1/2 pounds (1,6 kg) per bird. If fewer chickens are used, space them evenly along the length of the spit. Insert the first bird, tail end first, on the end of the skewer opposite the SPIT DRIVE SHAFT.

n o t e

pREhEAT AT Full FlAME FOR A MINIMuM OF 30 MINuTES BEFORE lOADING pREpARED SpITS.

Slide the bird down along the spit toward the disc shaped end. Continue in the same manner for each additional bird. Make certain to leave 2" to 3" (51-76mm) of free space between the first bird and the disc end of the spit and the last bird and the round end of the spit. After preheating, properly insert each of the prepared spits into the appliance according to the method explained in this manual. Because heat rises, the chickens on the bottom spit will cook at a slower rate than those above.

When all spits are loaded and positioned, select and activate the geared motors with the spit rotation switches for each spit.

43" (1092mm) 37" (940mm)

2-3"		2-3"
		(51mm	- 76mm)
(51mm	- 76mm)

cooking time

Estimate a whole chicken roasting time of 60 to 75 minutes for cooking 3 to 3-1/2 lb (1,3 to 1,6 kg) birds and 50 to 60 minutes cook time for 2-1/2 lb (1,2 kg) birds. Time may need to be adjusted based on external climactic conditions, the adjustment of the spits, and the quality and size of the bird to be roasted.

For food safety, it is important to check the internal temperature of the cooked product with a clean and accurate thermometer. The temperature requirements for chicken are between 185° and 190°F (85° and 89°C). Juices should be clear and the joint where the drumstick meets the body should be loose.

When the chickens are fully cooked, remove the spit from the appliance and slide each bird off the spit with a large fork. Cooked chickens must be immediately placed in a controlled holding environment at or above 140°F (60°C).

ADDITIONAL PRODUCT

ROASTING TIMES

Chicken Halves or Pieces	35 to 40 minutes
Pork Roast	50 minutes
Turkey	50 minutes
Veal Breast	45 minutes
Ham Hocks/ Shanks	45 to 50 minutes

c a U t I o n

ALWAYS USE HAND PROTECTION

WHEN OPENING THE DOORS OR

HANDLING SPITS WHENEVER

THE APPLIANCE IS HOT.

AR-6G Rotisserie Operation & Care Manual • 18