Food
Amount
Cook
Suggested
Internal
Temp. ˚F
Cook Time
Temp.
Kabobs
1" pieces
450
30-40 min.
160
PORK
Boneless, trimmed
1 hr. 15 min. to
and tied
3-4 lbs.
350
1 hr. 45 min.
160
Tenderloin
1-1/2-2 lbs.
425
20 min.
160
LAMB
Leg, boneless
and tied
3-4 lbs.
350
1 hr.
160
Kabobs
1" pieces
450
20-40 min.
160
SEAFOOD
Swordfish steak 3/4" thick
450
12-18 min.
Swordfish
kabobs
1" pieces
450
15-25 min.
Salmon steak
3/4" thick
450
12-15 min.
Shrimp, peeled
Extra Large
450
15-20 min.
PLEASE NOTE:
The USDA recommends that meats such as beef, pork,
lamb, etc. should be cooked to an internal temperature of 160˚F and poultry
products should be cooked to an internal temperature of 170-180˚F to be
sure any harmful bacteria has been killed.
When re-heating meat/poultry products, they should also be cooked to an
internal temperature of 165˚F.
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Cooking Chart (Cont.)
24
Summary of Contents for GR80B
Page 1: ...Rotisserie Oven OWNER S MANUAL Model No GR80B...
Page 36: ......
