NutriChief PKRT12WT, User Manual, Page: 16 / 18

16
A Note on Carving
Whether it be lamb, beef, pork or a whole chicken, allow meat to sit after
removing from the rotisserie. It will continue to cook once it is removed from
the rotisserie, so you will want to remove it when it is 5 to 10°F/-15 to -12°C
short of the desired end temperature. A roast that is cut when fresh from the
rotisserie will not be as juicy as one that has been allowed to sit f or 5 to 10
minutes before carving. Use a good, sharp knife when carving.
Suggested Cooking Times
(by pound)
CUT WEIGHT
RARE
140°F/60°C
MEDIUM
160°F/71°C
WELL-
DONE
170°F/76°C
Cornish
Game Hen
1.25 lbs — — 20-25 min.
Whole Roast
Chicken
3-5 lbs — — 20-25 min.
Pork Roast 2-3 lbs — — 34-45 min.
Beef Roast 2.5 - 3.5 lbs 25-30 min. 30-35 min. 35-40 min.
Beef Rib 2.5-3.5 lbs 20-25 min. 27-30 min. 30-35 min.
Lamb 3.5-4 lbs 25-30 min. 30-35 min. 35-40 min.