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

8 oz.

25-35 min.

170º F

 

Chicken Breast (3)

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.

170º F

 

 

Basket

each

 

 

 

 

 

Turkey, Whole

Rotisserie Bar

13 lbs.

2³-3¹hrs.

180º F

 

 

Assembly

 

 

 

 

 

 

Turkey Breast,

Rotisserie Bar

8 lbs.

2¹-2³hrs.

170º F

 

bone-in

Assembly

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

 

Rib Roast

Rotisserie Bar

8 lbs.

2¹₂-2³hrs.

145º F med/rare

 

 

 

Assembly

 

3-3¹hrs.

160º F medium

 

Rib Eye Roast,

Rotisserie Bar

7 lbs.

2¹-2³hrs.

145º F med/rare

 

trimmed and tied

Assembly

 

2³-3¹hrs.

160º F medium

 

Top Round Rolled

Rotisserie Bar

4 lbs.

2 - 2¹⁄hrs.

145º F med/rare

 

Roast

Assembly

 

2¹⁄-2¹₂ hrs.

160º F medium

 

Top Sirloin

Rotisserie Bar

³₄" thick

23 - 27 min.

145º F med/rare

 

Steak (1)

Assembly

 

33 - 37 min.

160º F medium

 

 

 

 

38 - 42 min.

170º F well done

 

Rib Eye Steak (4)

Adjustable Flat

1" thick

23 - 27 min.

145º F med/rare

 

 

Basket

 

26 - 30 min.

160º F medium

 

 

 

 

33 - 37 min.

170º F well done

 

KC/NY Strip

Adjustable Flat

³₄" thick

14 - 18 min.

145º F med/rare

 

Steak (4)

Basket

 

22 - 26 min.

160º F medium

 

 

 

 

28 - 32 min.

170º F well done

 

 

 

 

 

 

 

 

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