Approximate | rotisserie | cooking | times: |
|
|
|
|
|
|
|
|
| ||||
|
| Internal |
|
|
| Control | Spit |
|
|
|
|
|
|
|
| |
Food |
| Temperature |
| Weight | Setting(r) | Posltlon | Time | Comments |
|
|
| |||||
Beef |
| 140 | F |
| 3’zlbs. | HI | High | 1 hr. | Meat | with | an |
| ||||
Rolled | rib |
|
| |||||||||||||
(rare) |
| (60 ‘=I |
| (I.5 | kg1 |
|
| 55 | min. | outer | layer | of | fat | |||
Rolled | rump | 140 | F |
| 3’4lbs | HI | High | 2 hr. | may | take | longer | |||||
|
| (60 Cl |
| (I.5 | kg).- |
|
|
|
| to | cook. |
|
|
| ||
Pork |
| 170 | F |
| 5lbs. | HI | High | 3 hrs. |
|
|
|
|
|
| ||
Rolled |
|
|
|
|
|
|
|
| ||||||||
loin | roast | (76 | C) |
| (2 kg1 |
|
| 15 min. |
|
|
|
|
|
| ||
Spareribs | 170 | F |
| I‘Llbs. | Hi | High | 50 | min. |
|
|
|
|
|
| ||
|
| (76 | Cl |
| :‘I2 |
|
|
|
|
|
|
|
|
|
|
|
Canadian | 160 | F |
|
| Hi | High | 1 hr. |
|
|
|
|
|
| |||
bacon | (71 | Cl |
| (1 kg1 |
|
| 10 min |
|
|
|
|
|
| |||
lamb |
| 175F |
| 5 Ibs. | Hi | High | 2 hr. |
|
|
|
|
|
| |||
Rolled | leg |
|
|
|
|
|
|
| ||||||||
|
| (79 | Cl | _. | ~(2 kg) |
|
| 30 | min. |
|
|
|
|
|
| |
Poultry |
| 190 | F |
| 21dlbs. | Hi | Hrgh |
|
|
|
|
|
|
|
| |
Chicken |
|
| 1 hr |
| Truss poultry |
| ||||||||||
|
| (88 Cl |
| (1 kg1 |
|
| 45 | min | tightly. | Run spit | in | |||||
Turkey |
| 190 | F |
| 61q Ibs. | Hi | High | 2 hr. | at | the | base | of the | ||||
|
| (88 Cl |
| (2.5 | kg) |
|
| 45 | min | tail | and |
|
|
| ||
Duck |
| 190 | F |
| 334lbs. | HI | High | 2 hrs. | diagonally |
|
|
| ||||
|
| (88 Cl |
| 11.5 kg) |
|
| 15 min. | through | the |
| ||||||
Cornish | hen | 190 | F |
| lb | Hi | Hrgh | 2 hrs. | cavity | to the fork | ||||||
|
| (88 Cl |
| (1 kg1 |
|
|
|
| of | the | wishbone. | If | ||||
|
|
|
|
| hens |
|
|
|
| wing | tips | brown | ||||
|
|
|
|
|
|
|
|
|
|
| too rapidly, | cover | ||||
|
|
|
|
|
|
|
|
|
|
| them | with | foil. |
| ||
NOTE:
. Use the high spit position for anything over two inches (5 cm] in diameter.
. Turkeys bigger than 8 to 10 pounds should not be put on the rotisserie. Roast them in the oven.
11
