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Using your rotisserie (optional accessory)
23
ROTISSERIE CHART
Use a portable meat thermometer to check internal doneness of the food.
Turn off rotisserie burner when meat thermometer reads 5°C lower than desired internal temperature.
Continue rotating, hood closed, for 10 minutes before carving.
Timing is affected by weather conditions such as wind and outside temperature.
Replacing the igniter battery
If igniters stop sparking, the battery should be replaced.
A
Outlet battery compartment cover
B
1,5-volt battery
C
Inner battery compartment cover
1. Open battery compartment. Remove battery.
2. Replace with an alkaline 1.5-volt battery.
3. Close inner compartment, cover will snap into place.
4. Close outlet cover.
Food
Weight
Internal Doneness or
Temperature (°F/°C)
Approximate Grilling
Time (min/lb)
Beef
Roasts
Rib Eye
Sirloin Tip
Rib, boneless
1.5-2.2 kg
Medium-rare (60°C)
Medium (70°C)
15-20
20-25
Poultry
Chicken
1.1-2.2 kg
Breast (180°C)
Thigh (80°C)
25-30
25-30
Turkey, whole
2.6-3.7 kg
Breast (180°C)
Thigh (80°C)
11-20
11-20
Lamb
Boneless leg
1.5-2.6 kg
Medium (70°C)
20-25
Pork
Loin roast, boneless
1.5-2.2 kg
Medium (70°C)
20-23
A
B
C
Содержание KSOX 9020
Страница 1: ...Instructions for use UK GB ...
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Страница 32: ...5019 704 02018 C Printed in Italy n 06 10 ...