Henny Penny ROTISSERIE SCR-6, Service Manual

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Henny Penny SCR-6/8
5-10. COOKING GUIDELINES
Chicken Quarters, Fresh- 2 ½ - 2¾ Pounds
(continued)
Marinate and season as desired. Place chicken quarters in
baskets, bone down.
SCR-8
Chicken Quarters Preheat/Cook
Per Basket Cook Times Temp.
6-7 0:45:00 350-375°F
(177-190 °C)
SCR-6
4-5 0:50:00 - 0:55:00 350-375°F
(177-190 °C)
Whole Turkey, Fresh -10 - 12 Pounds
Clean turkeys and remove the necks and gizzards. Marinate and
season as desired. Pin wings to the sides of turkeys and place
turkeys on spits.
SCR-8
Number of Preheat/Cook
Turkeys Cook Times Temp.
8 Step 1-1:45:00
350
°
F (177
°
C)
Step 2-1:15:00 325
°
F (163
°
C)
4 Step 1-1:30:00 350
°
F (177
°
C)
Step 2-1:00:00 325
°
F (163
°
C)
SCR-6
3 Step 1-1:30:00 350
°
F (177
°
C)
Step 2-1:00:00 325
°
F (163
°
C)
Baby Back Ribs, Fresh- 1
½ -
1
¾
Pounds
Remove excess fat from ribs and rinse with cool tap water.
Weave ribs onto the piercing spits. Season as desired.
SCR-8
Number of Preheat/Cook
Ribs Cook Times Temp.
8 0:30:00
375
°
F (190
°
C)
16 0:40:00 375
°
F (190
°
C)
SCR-6
6 0:35:00 375
°
F (190
°
C)
5-6 698