GE JRP14GJ, JKP07J, JKP07WN, JKP07GJ, JKP27GJ, JKP27J, JKP16GJ Rotisserie Time and Temperature Guide

Rotisserie Time and Temperature Guide

			Oven Temp.		Approximate	Meat
					Rotissing Time	Thermometer
Food			Setting		Minutes Per Lb.	Temperatures	GeneraI Directions
Beef
Rolled Rib							N~E: 1. For roasts OVER 10 pounds,
Rare			325		22-29	130-140	cook about 1/2 estimated time, then
Medium			325		n-31	150-160	check at 1/2 hour intervals with meat
Well Done			325		32-42	170-185	thermometer for internal doneness.
							2. Thin roasts, 3 to 4 pounds, may requi~
							slightly longer times per pound than
							those given on guide.
Lamb
Leg, boned and rolled			350		24-27	175-185	175 for medium.
							185 for well done.
Pork, fresh
Loin			350		25-34	170-195	Buy ribs split down center. Thread on
Spareribs	(barbecued)		350		1%-1% hrs. (total time)		spit. To barbecue, brush with sauce
Spareribs	(plain)		400		%-1 hr.		every 15 minutes.
~rk, cured
Ham
Cook-Before-Eating
bone in			325		17-20	160
Fully Cooked			325		14-18	130
Poultry							Brush with melted butter or margarine,
Capon* (6-8 Ibs. )			375		26-30	185-190
							basting or barbecue sauce several times
							during cooking.
Chicken* (2-3 lbs.)			400		33-42	t	Same as above.
Chicken’t (IY,-2 Ibs. )			400		48-62	t	If desiti, th~d 4 to 5 of this size chicken
							crosswise on spit. Let revolve to within
							1/2 hour of doneness time, then brush
							every 10 minutes with barbecue sauce.
Cornish Hen* (1 lb. )			400		About 1 hr. (total time)	t	Brush with butter, or butter and lemon
							juice mixed. Thread hens on spit either
							lengthwise or crosswise.
Duckling* (4-5 Ibs.)			350		31-35	185-190	Do not brush with fat.
Turkey* (8-12 Ibs. )			350		17-27	180-185	Cook without brushing with fat, or brush
							with butter or margarine as desired. Wben
							cooked, switch OVEN SET to OFF, close
							door, let turkey stand 10 to 20 minutes IN
							OVEN. Remove from oven and carve.
Veal
Shoulder, boned and rolled			350		30-33	180
Bologna			350		23-25	180	Brush with sauce if desired.
Canadian Bacon			350		23-27	160
Luncheon Meat							Brush with sauce if desired.
(12-oz. can)			350		23-32(total time)
			350		23-32(total time)		-	.	.	.“ . ,
Wieners. large		I		I		I	I Brush with sauce 11 deSlrea.

tOn small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.

*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds.

N~E: Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be wiped up immediately with a paper towel. When surface is cool, clean and rinse.

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