Approxlmate rotlsserle cooklng tlmes:
Food |
| Internal |
| Temperature | |
Beef |
|
|
Rolled | rib | 140°F |
(rare) | (60°C) | |
Rolled | rump | 140°F |
|
| (60°C) |
Pork |
|
|
Rolled |
| 170°F |
loin | roast | (76°C) |
Spareribs | 170°F | |
Canadian | (76°C) | |
160°F | ||
bacon | (71 “C) | |
lamb |
|
|
Rolled | leg | 175°F |
|
| [ 79°C) |
Pouttry |
|
|
Chicken |
| |
|
| (88°C) |
Turkey |
| 190°F |
|
| (88C) |
Duck |
| A90°F |
|
| (88°C) |
Cornish | hen | 190°F |
|
| (88C) |
|
| Control | Spit |
| Comments |
|
|
| ||
Welght | Setting(s) | Posltlon | Time |
|
|
| ||||
3% | Ibs. | Hi | High | 1 hr. | Meat | with | an |
| ||
(I.5 | kg1 |
|
| 55 min. | outer | layer | of fat | |||
3’/4 Ibs. | Hi | High | 2 hr. | may | take | longer | ||||
(1.5 | kg1 |
|
|
| to | cook. |
|
|
| |
5 Ibs. | Hi | High | 3 hrs. |
|
|
|
|
|
| |
(2 kg1 |
|
| 15 min. |
|
|
|
|
|
| |
ll/4” | Ibs. | Hi | High | 50 min. |
|
|
|
|
|
|
1 kg1 | Hi | High | 1 hr. |
|
|
|
|
|
| |
2 Ibs. |
|
|
|
|
|
| ||||
(1 kg) |
|
| IO min. |
|
|
|
|
|
| |
5 Ibs. | Hi | High | 2 hr. |
|
|
|
|
|
| |
(2 kg) |
|
| 30 min. |
|
|
|
|
|
| |
2’1.1Ibs. | Hi | High | 1 hr. | Truss poultry |
| |||||
(1 kg1 |
|
| 45 min. | tightly. | Run spit | in | ||||
61/d Ibs. | Hi | High | 2 hr. | at | the | base | of | the | ||
(2.5 | kg) |
|
| 45 min. | tail | and |
|
|
| |
3% | Ibs. | Hi | High | 2 hrs. | diagonally |
|
|
| ||
[I .5 kg) |
|
| 15 min. | through | the |
| ||||
Hi | High | 2 hrs. | cavity | to | the fork | |||||
(1 kg1 |
|
|
| of the | wishbone. | If | ||||
hens |
|
|
| wing | tips | brown |
| |||
|
|
|
|
| too | rapidly, | cover | |||
|
|
|
|
| them | with | foil. |
| ||
NOTE:
l Use the high spit position for anything over two inches (5 cm] in diameter.
l 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.
16
l Bottoms must be clean. Heating a soiled pan can leave a stain on the smoothtop.
l Sliding aluminum pans or foil, and copper pans, on the smoothtop can leave a mark. The marks made by aluminum can be removed If they are not heated. See page 22 for clean- ing and care suggestions.
