10
USK DGR 31031- 100326
•
Insert the hook handle into the loop at the end of the heating
element cover or at the top of the drip tray to lift the food, using 2
hands for large birds or roasts. Place on a large tray or shallow
pan.
•
Allow food to rest for 10 to 15 minutes for best results.
•
For skewers, carefully remove them from the tower, and slide the
food onto a plate.
RECOMMENDED SETTINGS
Please find below recommended settings and indicative cooking
times:
Meat Type
Select
Heat Setting
Recommended
Internal
Temperature
2
Est. Time
Small Poultry (whole, 3 to 5 lb.)
POULTRY
HIGH / LOW
1
180
o
F
15 min/lb
Medium Poultry (whole, 6 to 8 lb.)
POULTRY
HIGH / LOW
1
180
o
F
12 min/lb
Chicken legs (3 Pcs)
POULTRY
HIGH
180
o
F
15 min/lb
Beef Roast (2 to 3 lb.), rare
MEAT
HIGH
140
o
F
18 min/lb
Beef Roast (2 to 3 lb.), med. rare
MEAT
HIGH
145
o
F
19 min/lb
Beef Roast (2 to 3 lb.), med.
MEAT
HIGH
160
o
F
20 min/lb
Beef Roast (2 to 3 lb.), well
MEAT
HIGH
170
o
F
22 min/lb
Pork Chops (4; boneless)
MEAT
HIGH
160
o
F
20 min/lb
Pork Chops (bone in)
MEAT
HIGH / LOW
1
160
o
F
30 min/lb
Pork Loin Roast
MEAT
HIGH / LOW
1
160
o
F
20 min/lb
Lamb leg (3 – 5 lb.)
MEAT
HIGH / LOW
1
160
o
F
18 min/lb
Beef skewers
MEAT
HIGH
160
o
F
35 min
Seafood skewers
MEAT
HIGH
160
o
F
20 min
Chicken skewers
POULTRY
HIGH
180
o
F
25 min
Sausage skewers
MEAT
HIGH
160
o
F
25 min
Entire Sausage, uncooked (6)
MEAT
HIGH
-
35 min/lb
Entire Sausage, cooked (6)
MEAT
HIGH
-
25 min/lb
Hot Dogs (6)
MEAT
HIGH
-
12 min
1
Cook first on high for the first half of the cooking time, then set to low until poultry is done.
2
Internal temperature of the food at the end of the cooking, according to USDFA Food safety
and Inspection services guidelines
CLEANING AND MAINTENANCE
•
Switch off the appliance by pressing “ON/OFF” on the control
panel in OFF position.
