Rotisserie Guide
Approximate
Meat
Rotissing Time
Thermometer
Food
Minutes Per Lb.
Temperatures
General Directions
Beef
Rolled Rib
1. For roasts OVER 10 pounds, cook about
Rare
19-23
130-140
Medium
estimated time, then check at 1/2 hour intervals with meat
22-27
150-160
thermometer for internal doneness.
Well Done
24-29
2. Thin roasts, 3 to 4 pounds, may require slightly longer
times per pound than those given on guide.
Lamb
Leg, boned and rolled
20-22
175-185
175 for medium.
185 for well done.
Pork, fresh
Loin
20-25
170-195
Buy ribs split down center. Thread on spit. To barbecue,
Spareribs (barbecued)
30-35
brush with sauce every 15 minutes,
Spareribs (plain)
30-35
Pork, cured
Ham (picnic)
Cook-Before-Eating bone in
13-15
160
Fully Cooked
10-13
130
poultry
Capon* (6-8
18-25
185-190
Brush with melted butter or margarine, basting or
barbecue sauce several times during cooking.
Chicken* (2-3 lbs.)
20-25
)
t
Same as above.
48-62
If desired,
4 to 5 of this size chicken crosswise on
spit. Let revolve to within
hour of doneness time, then
brush every 10 minutes with barbecue sauce.
Hen* (1 lb. )
45-60
Brush with butter, or butter and lemon juice mixed.
Thread hens on spit either lengthwise or crosswise.
Duckling* (4-5
185-190
Do not brush with fat.
Turkey* (8-12 lbs.)
14-20
180-185
Cook without brushing witb fat, or brush with butter or
margarine as desired. When cooked, press CLEAR/OFF
pad, close door, let turkey stand 10 to 20 minutes IN
OVEN. Remove from oven and carve.
Veal
Shoulder, boned and rolled
30-33
180
Bologna
18-20
130
Brush with sauce if desired.
Canadian Bacon
20-23
160
Luncheon Meat
can)
15-20
time)
140
Brush with sauce if desired.
Wieners, large
10-15 (total time)
Brush with sauce if desired.
small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.
*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds.
Spillage of marinades, fruit juices and basting materials containing acids may cause discoloration on oven liner or door so should be
up immediately
with a paper towel. When surface
clean and rinse
20
