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| Hickory Industries, Inc. |
4.0 Cooking Times |
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Product | Cooking Time | Temperature |
Chicken | 45 - 60 minutes | "ON" |
Turkey | 120 - 170 minutes | 1/2 power |
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| increase to "ON" for last 20 min. |
Ribs | 20 - 45 minutes | "ON" |
Beef Roast | 45 minutes (to 104°F) | "ON" |
Pork Loin | 45 minutes (to 135 °F) | "ON" |
Salmon | 20 - 30 minutes | "ON" |
Duck | 120 minutes | 1/2 power - 105 minutes |
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| "ON" - 15 minutes |
Vegetables | 20 minutes | "ON" |
(Zuccini) |
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Potatoes | 40 minutes | "ON" |
5.0 Spitting Chickens |
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The most important part in getting started with a rotisserie is knowing how to properly spit the product. This is quite easy, but it must be learned! As an operator, you will become an expert in spitting chick- ens within half an hour! There are two types of commomly used spits: the angle spit and the regular spit. The following pages describe and show how spitting is done with both these types of spits.
4900 Westside Avenue, North Bergen, New Jersey 07047 | N/45 Series Manual12/00 |
Tel: [201] | Page 22 of 38 |
