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5.2 Cooking Procedure
THE ROTISSERIE IS HOT. ENSURE YOU ARE WEARING OVEN MITTS AT ALL
TIMES WHEN WORKING WITH THE HOT ROTISSERIE.
NEVER LOAD PRODUCT INTO A ROTISSERIE WHICH IS NOT PREHEATED.
CROSS CONTAMINATION OF RAW ONTO COOKED PRODUCT IS VERY
DANGEROUS.
DO NOT LOAD FRESH PRODUCT INTO THE ROTISSERIE UNTIL THE COOKING
CYCLE IS COMPLETE AND ALL COOKED PRODUCT IS REMOVED FROM THE
ROTISSERIE.
Refer to the table on page 5 for a list of safe cooking temperatures and times.
The procedures described here are basic. Hardt provides additional cooking and
food program support and training. Your organization may have specific
instructions that should be followed instead of the ones listed here.
5.2.1 Loading & Starting a Cooking Cycle
1. Make sure the temperature display reads the desired preheat temperature.
2. Open the door and load the product as per the procedure described in section 5.3.1.
3. Close the door.
4. Set the timer to the desired cook time.
5.2.2 End of the Cook Cycle
5. At the end of the cook when the timer alarm sounds, measure the internal temperature of the product. Refer to
section 3.4 of this manual for guidelines on safe product internal temperatures.
6. If the product is below desired temperature, close the door, and add at least five minutes the timer to continue to
cook.
7. If product is at or above the desired temperature, unload the skewers/baskets following the procedure described
in section 5.3.2
8. If necessary, open the water inlet valve to raise the water level back up to just below the overflow drain. Do not
overfill the drip pan.
9. Close the water inlet valve.
