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WARNING
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
Rotisserie cooking rotates food in front of the rotisserie burner,
creating an intense heat for searing the outside and sealing in
natural juices.
The rotisserie burner reaches cooking temperatures in about
1 minute. It is not necessary to preheat when using the rotisserie.
Select tender meat and poultry.
Allow at least 1" (2.5 cm) space between rotisserie burner and
the food.
To make cleanup easier, place a pan under the food to catch
drippings.
Add barbecue sauce or glaze only during the last 10 minutes of
cooking to keep sauce from burning.
Trussing Poultry for the Rotisserie
1. Load the spit rod by sliding one of the forks on the rod, with
the prongs facing inward. Tighten the screw to keep it from
slipping.
2. Push the rod through the center of the bird.
3. Cut 24" (61.0 cm) of butcher's string and center it under the
bird, breast side up.
4. Wrap each end of the string around the wings; catch each
wing tip. Bring the string tightly together at the top of the
breast and knot. It is not necessary to cut off the extra string.
5. Cut another 20" (50.8 cm) of string and lay it under the back of
the bird. Wrap it around the tail then around the spit rod,
cinching tightly.
6. Cross the legs on top of spit rod; tie string around the crossed
legs.
7. Connect the twine holding the legs, to the string holding the
wings, and knot. Cut off any bits of hanging string.
8. Slide on the second fork pushing the tines into the drumsticks.
9. Center the food and forks on the rod and tighten the thumb-
screws. The bird should be firmly in place on the rotisserie spit
rod.
22
Rotisserie Cooking Tips
ROTISSERIE CHART
Use a portable meat thermometer to check internal doneness of
the food.
Turn off rotisserie burner when meat thermometer reads 5°F/3°C
lower than desired internal temperature. Continue rotating, hood
closed, for 10 minutes before carving.
Timing is affected by weather conditions such as wind and outside
temperature.
Food
Beef
Roasts
Rib Eye
Sirloin Tip
Rib, boneless
Poultry
Chicken
Turkey, whole
Lamb
Boneless leg
Pork
Loin roast,
boneless
Weight
Internal
Doneness or
Temperature
(°F/°C)
4-6 lbs
Medium-rare
(1.5-2.2 kg)
(145°F/ 63°C)
Medium
(160°F/71°C)
3-6 lbs
Breast
(1.1-2.2 kg)
(170°F/ 77°C)
Thigh
(180°F/82°C)
7-10 lbs
Breast
(2.6-3.7 kg)
(170°F/77°C)
Thigh
(180°F/82°C)
4-7 lbs
Medium
(1.5-2.6 kg)
(160°F/71°C)
4-6 lbs
Medium
(1.5-2.2 kg)
(160°F/71°C)
Approximate
Grilling Time
(min/lb)
15-20
20-25
25-30
25-30
11-20
11-20
20-25
20-23
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