Cooking Chart
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. | 1¹ | - 2 hrs. | 180º F | |||
| Assembly |
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Chicken, Whole (1) | Rotisserie Bar | 2¹ lbs. | 1 - 1¹ |
| 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 - 1¹ |
| hrs. | 180º F |
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Game Hens (2) | Assembly | each |
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Duck, Whole (1) | Rotisserie Bar | 1¹ | - 1³ ⁴ 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. | 1¹ | - 1¹ hrs. | 180º F | |||
boneless | Assembly |
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Turkey Breast, | Rotisserie Bar | 3 lbs. | 1¹ | - 2 hrs. | 170º F | |||
boneless | Assembly |
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BEEF |
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Rib Eye Roast, | Rotisserie Bar | 5 lbs. | 2¹ ⁴ - 2³ ⁴ hrs. | 145º F med/rare | ||||
trimmed and tied | Assembly |
| 2³ ⁴ - 3¹ ⁴ 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 - 2¹ 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 | ³ " 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 | ³ " 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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