Cooking Chart
The following times are meant to be used as guidelines only. Times
will vary due to the thickness of the meat being cooked. To be
sure that a meat is truly done, use a meat thermometer. If the food
does need more time to cook, reset the timer in 5-10 minute incre-
ments and check periodically so you do not over cook.
Food
Amount
Cook
Suggested
Internal
Temp. ˚F
Cook Time
Temp.
POULTRY
Chicken,
3-4 lbs.
350
1 hr. 10 min. to
180
whole
1 hr. 45 min.
Chicken,
1" pieces
425
30-40 min.
175
kebab
Chicken breast,
boneless
4 oz.
425
10-15 mn.
175
Rock Cornish
Game hen,
1-1-1/4 lbs.
400
20-25 min.
170
whole
Duck, whole
3-4-1/2 lbs.
400
1 hr. 20 min.
180
Turkey, whole*
up to 16 lbs. 350
up to 4-1/2 hrs.
180
Turkey, breast
with carcass
4-5 lbs.
350
1 hr. 20-25 min.
170
BEEF
Roast, trimmed
and tied
3-4 lbs.
350
Rare**:
45 min.
145
Medium:
1 hr.
160
Well-done: 1 hr. 15 min.
170
Sirloin Steak
3/4" thick
450
Rare**:
15 min.
145
Medium:
20-25 mn.
160
Well-done: 30-35 min.
170
* See instructions listed on poultry for cooking times per pound as they may differ
from those listed here.
** Please see USDA recommendations at the end of Cooking Chart.
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Содержание GR80B
Страница 1: ...Rotisserie Oven OWNER S MANUAL Model No GR80B...
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