NutriChief PKRT12WT, User Manual, Page: 8 / 18

8
Trim excess fat before cooking. Rub body cavity with salt if desired.
Fold wings across back. Place thawed bird on Poultry Tower with the neck
end at the top (legs down). Pull legs over rings so they are extended.
Place Poultry Tower into the Rotisserie. Do not cover the poultry. Do not
add water to Drip Tray. Slide the door clockwise to shut. Unstuffed
poultry requires about 20 to 25 minutes per pound. Cooking times vary
by the size and type of bird. The bird is cooked when the white meat
reaches 180-185°F/82-85°C on a meat thermometer and the juices run
clear not pink. Approximately 20-25 minutes per pound.
Easy Marinades for Poultry
Marinades are an excellent way to enhance, tenderize and add flavor to
your favorite poultry. You can make great marinades in minutes, in fact,
many prepared sauces and dressings make excellent marinades. Try Italian
dressing made with vinegar, oil and spices or try teriyaki sauce. Both
make excellent marinades. Marinade in a covered glass dish or plastic
storage bag with excess air removed. Refrigerate for one to two hours or
overnight. Baste every 10-15 minutes while cooking.
Barbeque sauce can be applied during the final 30 minutes of cooking
to give your poultry that outdoor barbeque flavor. Most barbeque sauces
have a tomato and sugar base which can burn easily. Therefore, brush
sauce on during the last 30 minutes of cooking.
Roasting Rack Tips 1
The Rotisserie has been designed to cook
poultn; at the ideal temperature, removing most
of the unwanted fat and grease. Poultry will
self-baste while it cooks, sealing in the natural
moisture and nutritional goodness found in the
bird.
POULTRY SELECTION
Use the following weight guides for optimum
cooking performance.
Cornish Hen
Broiler Fryer or Roasting Chicken
l Y-1 pounds
3-5 pounds