Step 4
Spit in low position
10 place foods securely on spit:
Roasts ;ilwrt the spit lengthwise through the center of roasts and rest for Mance by rotating Fasten the meat securely
Ribs
TII~!nbs in balance for smooth turning and even cooking.
Poultry Place the >plt through the cavity of the bird. Use the rotisserie :o:k> to h(11cithe iegs close to the body of the bird. Tie the wings Lki:~!.wd. ,: rleedrd Turkeys larger than 8 to 10 pounds should ‘1~IICIS~CJL:rather than rotissed
’+ICY rhg .pit uith the food on the end support
4C’L~ZIIthe erid ui the spit firmly into the motor socket at the rear of the
. q,~ktop
3 i~t’t~thr c!lart !or approximate cooking times
Approximate | rotisserie | cooking times: |
|
| ||
b<I,,~, _ | hltP,,i*! |
| C,,“W”lSpll |
| C”“,me”t5 | |
Trmperarur~ i4qht | Setting | Position | Time | |||
Beef | 141 ! | 5’. lb | ki! | Hlgtl | 1 hr | Meat wth an outer layer |
!< ‘!I(I: nt> | ||||||
,:r< |
|
|
|
| 55 mln | of fat may take longer |
|
|
|
|
|
| to cook |
‘i;rilt,(l rump | 1411t- | 3’1 Ibs | Hi | High | 2 hrs |
|
| 170 t | ‘~lb | HI | High | .i hrs |
|
|
|
|
|
| 15 min |
|
171’ 1~ | 1‘i Ibs | H; | High | |
lhii | I | i lbs | HI | High |
175 | t | HI | High | |
|
|
|
| High |
High
High
High
50 mln |
|
1 hr |
|
10 mln |
|
2 hrs |
|
30 mln |
|
1 hr | Truss poultry tightly Run |
45 mm spit in at the base of the
2 hrs tail and diagonally
45 min through the cavity to the
2 hrs fork of the wishbone If
15 mjn wng tips brown too
2 hrs rapidly. cover them with foil
NOTE: Spit posltiun anvthmy over two inches in diameter should be rotissed in the “High“position
14
