Henny Penny
SCR-6/8
5-10.
COOKING GUIDELINES
Whole Chicken, Fresh-
3 Pounds Each
Remove excess fat and skin from thigh and neck area. Rinse
birds inside and out with cool tap water. Marinate if desired.
Tuck wings and tuck or tie legs. Place on spits, or in baskets,
and season as desired.
SCR-8
Number
of Cook
Preheat/Cook
Chickens
Times
Temp
32 1:10:00 350-375°F
(177-190 °C)
24 1:00:00
350-375°F
(177-190°C)
16 1:00:00
350-375°F
(177-190 °C)
12 0:50:00 350-375°F
(177-190 °C)
8 0:50:00
350-375°F
(177-190 °C)
SCR-6
18 1:15:00 350-375°F
(177-190 °C)
12 1:00:00 350-375°F
(177-190 °C)
6 0:50:00
350-375°F
(177-190 °C)
Whole Chicken, Fresh-
2 ½
-
2
¾
Pounds Each
SCR-8
Number
of Cook
Preheat/Cook
Chickens
Times
Temp
32 1:05:00 350-375°F
(177-190 °C)
24 0:55:00 350-375°F
(177-190 °C)
16 0:55:00 350-375°F
(177-190 °C)
12 0:50:00
350-375°F
(177-190 °C)
8 0:50:00
350-375°F
(177-190 °C)
SCR
18 1:15:00 350-375°F
(177-190 °C)
12 1:00:00
350-375°F
(177-190 °C)
6 0:50:00
-
0:55:00 350-375°F
(177-190 °C)
NOTE
Cook times will be longer in baskets.
698
5-5
Summary of Contents for ROTISSERIE SCR-6
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