FOOD & | COOKING | WEIGHT/ | COOKING | INTERNAL | ||
QUANTITY | METHOD | SIZE | TIME | TEMPERATURE | ||
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BEEF |
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Adjustable Flat ³₄" thick | 145º F med/rare | |||||
| Basket | 12 oz. | 160º F medium | |||
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| 170º F well done | |||
Filet Mignon (3) | Adjustable Flat 1¹₂" thick | 145º F med/rare | ||||
| Basket | 8 oz. each | 160º F medium | |||
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| 170º F well done | |||
Hamburgers (4) | Adjustable Flat ³₄" thick | 160º F medium | ||||
| Basket | 4 oz. each |
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PORK |
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Pork Loin Center | Rotisserie Bar | 5 lbs. | 2¹₄ 2³₄ hrs. 160º F medium |
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Roast, trimmed and | Assembly |
| 170º F well done | |||
tied |
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Boneless Pork | Adjustable Flat 1" thick | 160º F medium |
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Chops (3) | Basket | 4 oz. each | 170º F well done | |||
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Pork | Adjustable Flat ¹₂" thick | 160º F medium | ||||
Chops (2) | Basket | 4 oz. each | 170º F well done | |||
Tenderloin | Adjustable Flat | 160º F medium |
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| 170º F well done | ||
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LAMB |
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Leg, | Rotisserie Bar | 5¹₂ lbs. | ||||
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Kabobs | Skewers | 1" pieces | 170º F | |||
SEAFOOD |
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Swordfish | Adjustable Flat 1" thick | Cook until flaky | ||||
Steak (3) | Basket | 6 oz. each |
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Salmon Steak (3) | Adjustable Flat 1¹⁄₄" thick | Cook until flaky | ||||
| Basket | 8 oz. each |
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Salmon Fillet (3) | Adjustable Flat 1" thick | Cook until flaky | ||||
| Basket | 4 oz. each |
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Orange Roughy | Adjustable Flat ¹₂" thick | Cook until flaky | ||||
Fillet (4) | Basket | 4 oz. each |
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Jumbo Shrimp, | Adjustable Flat ¹₂ lb. | Cook until opaque | ||||
split shell | Basket |
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MISCELLANEOUS |
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Hot Dogs (16) | Skewers | 2 lbs. | 165º F |
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Bratwurst (4) | Adjustable Flat 2 oz. each | 165º F | ||||
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Smoked Bratwurst, | Skewers | 2 lbs. | 165º F | |||
cured & cooked (12) |
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