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S
UNBEAM
®
H
ORIZONTAL
R
OTISSERIE
C
OOKING
C
HART
T
EMPERATURE
A
PPROXIMATE
F
OOD
W
EIGHT
M
EAT
T
HERMOMETER
C
OOKING
T
IME
P
OULTRY
Chicken, whole
3-1/2 to 4-1/2 lbs.
180°F
20 min./lb.
Chicken, pieces
with bones
2 to 3-1/2 lbs.
breast
:
170°F;
20 min./lb.
legs and thighs
:
180°F
20 min./lb.
boneless
1 to 1-1/2 lbs.
breast
:
170°F;
30 min./lb.
legs and thighs
:
180°F
30 min./lb.
Cornish Hens
2 to 3 hens
180°F
20 min./lb.
Turkey, unstuffed
12 lbs. or under
180°F
20 min./lb.
Turkey Burgers
1 lb.
165°F
30 minutes total
P
ORK
Boneless Rolled Pork Roast
3-1/2 to 7 lbs.
160°F
25 min./lb.
Pork Tenderloin
about 1 lb.
160°F
30 to 40 min. total
Pork Chops
with bones
2 lbs.
160°F
15 min./lb.
boneless
2 lbs.
160°F
15 min./lb.
Spareribs
1-1/2 to 2 lbs.
160°F
30 min./lb.
Boneless Ham Roast
160°F
20 min./lb.
Uncooked Sausage
1 lb.
160°F
25 min./lb.
Cooked Hot Dogs & Sausages
1 lb.
165°F
20 min./lb.
B
EEF
Standing Rib Roast
6 to 8 lbs.
rare
:
145°F 20
min./lb.
medium
:
160°F
25 min./lb.
Boneless Rolled Beef Roast
rare
:
145°F 20
min./lb.
medium
:
160°F
25 min./lb.
Steaks
1-1/2 to 2 lb. 1-inch thick
rare
:
145°F 20
min./lb.
medium
:
160°F
25 min./lb.
Hamburgers
1-inch thick
medium
:
160°F
25 min./lb.
L
AMB
Boneless Rolled Lamb Roast
rare
:
145°F
20 min./lb.
medium
:
160°F
25 min./lb.
Lamb Chops
rare
:
145°F
20 min./lb.
medium
:
160°F
25 min./lb.
S
EAFOOD
–
SPRAY BASKET WITH NON
-
STICK COOKING SPRAY BEFORE PLACING FOOD
Fish Steaks
2 lbs.
:
1-inch thick
25 min. total
Fish Filets
1 lb.
20 min. total
O
THER
Baked Potatoes
cut in half, placed in basket
45 min. total
Vegetables
sliced 1/2-inch thick,
brushed with oil,
placed in basket
25 min. total
Cooking times given in the chart are based on foods that have already been thawed.
* If timer needs to be set for less than 10 minutes, turn the knob beyond the 10-minute marking, then set.
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➢
Make sure unit is unplugged before cleaning unit and when loading
and unloading food.
➢
Use warm, soapy water to clean the inside and outside of the unit
and all accessories.
➢
If using a dishwasher to clean accessories, please place items on
top shelf.
➢
You may soak accessories in hot, soapy water if food particles
are hard to remove.
➢
DO NOT IMMERSE THE UNIT OR THE CORD IN WATER.
➢
You may notice some smoke or light odor coming from your unit
when being used for the first time, this is due to the burning off
of a protective coating on the heating element; this is normal.
➢
Some foods may splatter grease or juices while cooking causing
some smoke during normal use. While this is normal, look through
glass door to make sure that spit or food basket is rotating normally.
Food should not touch element, heat reflector or glass door during
operation.
➢
Be sure to keep the Heat Reflector clean and free of cooked-on
foods. Wash thoroughly after cooking foods that splatter.
C
OOKING
T
IMES
The cooking times provided by this chart are only a guideline to the
APPROXIMATE MINIMUM COOKING TIMES, based on test averages.
Cooking times do vary because of differences in meat, shape, size
and the amount of fat and bone.
When cooking with the SUNBEAM
®
Rotisserie, use a meat thermometer – it
takes the guesswork out of cooking. A meat thermometer measures the
internal temperature of cooked meat and poultry to assure that a safe
temperature has been reached. By using a meat thermometer, you can
help prevent overcooking and cook foods at a safe temperature.
Use a regular, oven-proof type thermometer which goes into the food at
the beginning of the cooking time and can be easily read. Insert the
point of the thermometer stem at least 2 inches into the thickest part of
the meat, away from bone, fat and gristle. For poultry, insert the
thermometer stem into the inner thigh area, near the breast but not
touching the bone. THE MEAT THERMOMETER MUST NOT TOUCH THE
HEATING ELEMENT WHEN THE BASKET OR SKEWER IS ROTATING.
