Salton GR82 Cooking Chart, Food, Weight, Internal, Quantity, Method, Size, Time, Temperature

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	TEMPERATURE
Poultry
Chicken, Whole (1)	Rotisserie Bar	3¹₂ lbs.	1-1¹₂hrs.	180º F
	Assembly
Chicken, Whole (2)	Rotisserie Bar	3¹₂ lbs.	1³₄ - 2 hrs.	180º F
	Assembly	each
Boneless Skinless	Adjustable Flat	7 oz.	25-35 min.	170º F
Chicken Breast (4)	Basket	each
Chicken Wings	Adjustable Flat	2 ¹₄ lb.	35-45 min.	180º F
	Basket
Chicken Kabob	Skewers	1" pieces	25-35 min.	170º F
Rock Cornish	Rotisserie Bar	1-1¹₄lb.	1-1¹₄hrs.	180º F
Game Hens (3)	Assembly	each
Duck, Whole (2)	Rotisserie Bar	3-4 lbs.	1-1¹₄hrs.	180º F
	Assembly
Turkey Burgers (4)	Adjustable Flat	4 oz.	25-30 min.	160º F
	Basket	each
Turkey, Whole	Rotisserie Bar	13 lbs.	2³⁴-3 hrs.	180º F
	Assembly
Turkey Breast,	Rotisserie Bar	8 lbs.	2¹⁴-2³⁴hrs.	170º F
bone-in	Assembly
BEEF
Rib Roast	Rotisserie Bar	8 lbs.	2¹₂-2³⁴hrs.	145º F med/rare
	Assembly		2³⁴-3 hrs.	160º F medium
Rib Eye Roast,	Rotisserie Bar	7 lbs.	2¹⁴-2³⁴hrs.	145º F med/rare
trimmed and tied	Assembly		2³⁴-3 hrs.	160º F medium
Top Round Rolled	Rotisserie Bar	4 lbs.	2 - 2¹⁄⁴ hrs.	145º F med/rare
Roast	Assembly		2¹⁄⁴-2¹₂ hrs.	160º F medium
Top Sirloin	Rotisserie Bar	³₄" thick	23 - 27 min.	145º F med/rare
Steak (1)	Assembly	8 oz.	33 - 37 min.	160º F medium
		each	38 - 42 min.	170º F well done
Rib Eye Steak (4)	Adjustable Flat	1" thick	23 - 27 min.	145º F med/rare
	Basket	4 oz.	26 - 30 min.	160º F medium
		each	33 - 37 min.	170º F well done
KC/NY Strip	Adjustable Flat	³₄" thick	14 - 18 min.	145º F med/rare
Steak (4)	Basket	4 oz.	22 - 26 min.	160º F medium
		each	28 - 32 min.	170º F well done

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