........ | ,_;,,__.__ |
| - |
|
| .... | _V |
|
|
|
|
| _,_ | I |
|
| _i__I | ......F | I |
|
| s_ |
|
|
1.Poultry times and temperatures vary due to placement of meat thermometer.
2.Above times are approximate.
3. Preheating is optional.
4. Roasts of approximately 3 to 4 pounds are best for rotissing.
