Approximate | rotlsserle | cooklng | tlmes: |
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Food |
| Temperature | Weight | Setting(s) | Posltlon | Tlme | Comments |
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Beet |
| 3’2Ibs. | Hi | High | 1 hr. | Meat | with |
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Rolled | rib |
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(rare] |
| [60’C) | (I.5 | kg) |
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| 55 min. | outer | layer | of | fat | |||
Rolled | rump | 3”4 | Ibs. | Hi | High | 2 hr. | may | take |
| longer | ||||
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| (I.5 | kg1 |
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| to | cook. |
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Pork |
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| 5Ibs. | HI |
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Rolled |
| 170 | F | High | 3 hrs. |
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loin | roast | (76 | C) | (2 kg) |
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| 15 min. |
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Spareribs | 17O’F | 11~4”lbs. | Hi | High | 50 min. |
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| (76’C) | Y IL?! | Hi |
| 1 hr. |
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Canadian | High |
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bacon | (71’C) | (1 kg1 |
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| 10 min. |
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lamb |
| 175 | F | 5 Ibs | Hi |
| 2 hr. |
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Rolled | leg | High |
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| (79 | Cl | (2 kg1 |
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| 30 min. |
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Poultry |
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| 21qIbs. | Hi |
| 1 hr. |
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Chicken |
| 190 | F | High | Truss poultry |
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| (88 Cl | (1 kg1 |
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| 45 min. | tightly. | Run | spit | in | ||||
Turkey |
| 61J4Ibs. | Hi | High | 2 hr. | at | the | base | of the | |||||
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| (88C] | (2.5 | w |
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| 45 min. | tail | and |
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Duck |
| 3% | Ibs. | Hi | High | 2 hrs. | diagonally |
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| (I.5 | kg) |
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| 15 min. | through the |
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Cornish | hen | !g’F’ |
| lb. | Hi | High | 2 hrs. | cavity | to | the fork | ||||
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| (88°C) | (1 kg1 |
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| of | the | wishbone. | If | ||||
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| hens |
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| wing | tips | brown | ||||
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| too | rapidly, | cover | |||
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| them | with | foil. |
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NOTE:
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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.
THE OPTIONAL SMOOTHTOP MODULE
Cooking on the optional black smoothtop is o/most the same as cooking on surface elements. There are three differences you should know about:
1.The cookware you use.
2.What to expect.
3.The care and cleaning.
Cookware...
For best results, proper cookware must be used.
l Bottoms must be perfectly flat, with NO ridges, rims, patterns, dents, roughness or scratches.
-Pans with uneven bottoms cause poor cooking results and may damage the smoothtop.
age the smoothtop.
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Bottoms must be clean. Heating a soiled pan can leave a stain on the smoothtop.
Sliding aluminum pans or foil, and copper
pans, on the smoothtopcan leave a mark. The marks made by aluminum can be removed It they are not heated. See page 15 for clean- ing and care suggestions.
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