The following times are meant to be used as guidelines only. Times will vary due to the cut or thickness of the meat being cooked. To be sure that the food is truly done, use a cooking thermometer. If the food does need more time to cook, reset the timer and check periodically so you do not over cook.
FOOD & | COOKING | WEIGHT/ | COOKING | INTERNAL | |||
QUANTITY | METHOD | SIZE | TIME |
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POULTRY |
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Chicken, Whole (1) | Rotisserie Bar | 5 lbs. | 1¹₂ - 2 hrs. | 180º F | |||
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Chicken, Whole (1) | Rotisserie Bar | 2¹₂ lbs. | 1 - 1¹₂ hrs. | 180º F |
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Boneless Skinless | Adjustable Flat | 7 oz. | 25 - 35 min. | 170º F | |||
Chicken Breast, | Basket | each |
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Halves (2) |
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Chicken Wings | Adjustable Flat | 1 lb. | 30 - 40 min. | 180º F | |||
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Chicken Kabob | Skewers | 1" pieces | 25 - 35 min. | 170º F | |||
Rock Cornish | Rotisserie Bar | 1 - 1¹₄ hrs. | 180º F |
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Game Hens (2) | Assembly | each |
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Duck, Whole (1) | Rotisserie Bar | 1¹₄ - 1³⁴ hrs. | 180º F | ||||
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Turkey Burgers (4) | Adjustable Flat | 4 oz. | 25 - 30 min. | 160º F | |||
| Basket | each |
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Turkey, Whole, | Rotisserie Bar | 3 lbs. | 1¹₄ - 1¹₂ hrs. | 180º F | |||
boneless | Assembly |
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Turkey Breast, | Rotisserie Bar | 3 lbs. | 1¹₂ - 2 hrs. | 170º F | |||
boneless | Assembly |
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BEEF |
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Rib Eye Roast, | Rotisserie Bar | 5 lbs. | 2¹⁴ - 2³⁴ hrs. | 145º F med/rare | |||
trimmed and tied | Assembly |
| 2³⁴ - 3¹⁴ hrs. | 160º F medium | |||
Top Round Rolled | Rotisserie Bar | 4 lbs. | 2 - 2¹⁄ | ⁴ | hrs. | 145º F med/rare | |
Roast |
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Assembly |
| 2¹⁄⁴ - 2¹₂ hrs. | 160º F medium | ||||
Top Sirloin | Adjustable Flat | 1" thick | 23 - 26 min. | 145º F med/rare | |||
Steak (2) | Basket | 8 oz. each | 26 - 29 min. | 160º F medium | |||
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| 29 - 32 min. | 170º F well done | |||
Rib Eye Steak (4) | Adjustable Flat | ³₄" thick | 19 - 23 min. | 145º F med/rare | |||
| Basket | 4 oz. each | 24 - 28 min. | 160º F medium | |||
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| 29 - 33 min. | 170º F well done | |||
KC/NY Strip | Adjustable Flat | ³₄" thick | 17 - 21 min. | 145º F med/rare | |||
Steak (4) | Basket | 4 oz. each | 22 - 26 min. | 160º F medium | |||
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| 28 - 32 min. | 170º F well done | |||
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