Viking Gas Grill manual Rotisserie Cooking Chart

To load the skewer, slide one of the rotisserie forks (prongs facing away from the end) onto the skewer. Push the skewer through the center of the food, then slide the second rotisserie fork (prongs toward the food) onto the skewer. Center the product to be cooked on the skewer then push the forks firmly toward the food. Tighten the wing nuts with pliers. It may also be necessary to wrap the food with butcher'sstring to secure loose portions. NEVER use nylon or plastic string. Once the food is secure, insert the skewer into the motor. To turn on rotisserie motor, flip the ON/OFF switch located on the rotisserie motor assembly.

If needed, remove the grill grates. Place the basting pan beneath the food. Keep canopy closed while using the rotisserie. Each peek acids about 15 minutes to the cooking time. A meat thermometer should be used when cooking large pieces of meat to ensure that the meats are rare, medium, and well cooked.

Rotisserie			Cooking			Chart*
FOOD			WEIGHT			CONTROL	SUGGESTED			INTERNAL
						SETTING	COOKING			TEMPERATURE
							TIME
Beef Rib	Roast		4	- 6	Ibs.	MED-HI	Rare:			145°F
							14	- 16	rnin/Ib
							Medium:			160°F
							16-	20	min/Ib
Bnls Tip	Roast		4	- 6	Ibs.	MED-HI	Rare:			145°F
							20	- 22	min/Ib
							Medium:			160°F
							23	- 25	min/Ib
Bone-in	Pork	Butt	3	- S Ibs		MED - LOW	15	- 18	min/Ib	170°F
Bnls Pork Loin			3	- S Ibs		MED	22	- 25	min/Ib	170°F
Smoked	Ham	Half	S-	7	Ibs	MED	22	- 25	min/Ib	170°F
Chicken
Whole	Fryer		2	- 4	Ibs	MED	25	- 30	min/Ib	180°F
Quarters						MED-HI	20	- 22	min/Ib	180°F
Turkey
Whole			12 - 14 Ibs			MED-HI	16	- 18	min/Ib	180°F
Breast				S -	6 Ibs	MED-HI	22	- 25	min/Ib	170°F
Cornish	Hens		1-1/2		- 2 Ibs.	MED	22	- 25 min/Ib		180°F

*NOTE: The above information is given as a guide only. You may need to vary the heat settings and times due to factors such as weather, climate and/or personal requirements.

16