16
For poultry: insert the tip of the
thermometer in the thickest part
of the thigh close to the body.
For ham or roasts: insert the tip of
the thermometer in the center of
the heaviest section of the meat.
Operating Instructions
Safety Instructions
Care and Cleaning
Troubleshooting T
ips
Consumer Support
Meat Thermometer Guide
Beef/Lamb
Rare
130°F (55°C)
Beef/Lamb
Medium
150°F (65°C)
Beef/Lamb
Well Done
160°F (71°C)
Veal
Well Done
150°F (65°C)
Pork
Well Done
170°F (77°C)
Poultry
Well Done
170°F (77°C)
Rotisserie Cooking Tips (on some models)
1.
The accurate way to determine when
a large piece of meat is done is to use
a meat thermometer. Insert the
thermometer at an angle so the sturdy
pointed metal tip rests in the center
of the thickest part of the meat.
Be careful that it doesn’t touch the spit
or the bone, and that the point is not
resting in fat.
2.
Leave the thermometer in place
while the meat revolves. When the
thermometer reaches the desired
temperature, the meat is done.
Add your sauces during the last few
minutes of cooking time, then take
the meat off the spit and let it stand
about 15 minutes to firm up. Carve
and serve.
Using a meat thermometer (not included).
