Rotisserie Chart
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| ROTISSERIE | INTERNAL DONENESS | APPROXIMATE |
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| MEAT ITEM | WEIGHT | SETTING | OR TEMPERATURE (ºF) | GRILLING TIME |
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| BEEF ROASTS: |
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| Rib Eye | 4 - 6 lbs. | Hi | 145º - Med Rare | 15 - 20 min. per lb. |
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| Sirloin Tip |
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| 150º - Med | 20 - 25 min. per lb. |
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| Rib, Boneless |
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| POULTRY** |
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| Chicken, whole | 3 - 5 lbs | Med | 170º - breast | 1 hr. 10 min. to |
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| 180º - thigh | 1hr. 45 min. total |
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| Turkey, whole | Med | 170º - breast | 11 - 13 min. per lb. |
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| 180º - thigh |
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| Turkey breast | 3 - 5 lbs. | Med | 170º | 1 hr. 20 min. to |
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| 1 hr. 45 min. total |
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| LAMB: |
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| Boneless Leg | 4 - 5 lbs. | Hi | 145º - Med Rare | 18 - 22 min. per lb. |
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| 150º - Med | 22 - 28 min. per lb. |
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| PORK: |
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| Loin roast, | 4 - 6 lbs. | Med | 160º - 170º | 20 - 30 min. per lb. |
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| boneless |
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| Ham, boneless | 4 - 5 lb. | Med | 150º or heated | 9 - 11 min. per lb. |
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| throughout |
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| Ribs, |
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| spare or back | slab | Hi | Well done | 1 hr. 20 min. to |
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| 1 hr. 40 min. total |
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•Use portable meat thermometer to check internal doneness of the item.
•Turn off the rotisserie burner 5º F. before internal temperature is reached. Continue rotating with the hood down for 10 minutes before carving.
•Timings are affected by weather conditions such as wind and outside temperature.
** Refer to Page 19 for directions on trussing poultry to skewer.
TEMPERATURE GAUGE
Thermador
Nameplate
Gauge
•Use this feature to view the temperature under the hood/lid during cooking.
•Gauge pointer rests between Fº and 1000º when cool.
•Gauge can be affected by weather conditions.
Page 20
