cooking
Cooking Times
The cooking times provided in this chart are only a guideline to the approximate cooking times, based on test averages. Cooking times will vary because of differences in meat, shape, size and amount of fat and bone.
When cooking with the OSTER® Rotisserie, use a meat thermometer. Insert the point of the thermometer stem at least 2 inches into the thickest part of the meat, not near the bone or gristle. The meat thermometer must not touch the heating element while the basket is rotating. See the chart on the following page for the temperatures required for the meat to be cooked.
CARVING TIPS
Carving Poultry
Arrange the chicken or other poultry on a carving board with the legs to the right. Starting at the side facing the carver, cut the leg off body by grasping the leg with your left hand pulling gently while cutting through the meat and the joint at the thigh.
Place the leg on the carving board and cut through the joint to sever the thigh bone from the drumstick. Slice the meat from the leg and thigh, carving parallel to the bone.
Insert the meat fork into the breast meat to secure the body. Sever the wing from the body by carving through the joint.
Start carving the breast just above the joint where the wing was removed. Cut thin slices of white meat, carving upward and cutting parallel to the breast bone.
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