Type of meat
Weight
Grill temperature
Grill 2
n
Time
Poultry
Small chicken
1.1 kg
240°C
30 - 40 mins
Medium chicken
1.3 kg
240°C
45 - 60 mins
Large chicken
1.8 kg
240°C
60 - 70 mins
Marinated chicken portions
Chicken leg, Chicken breast
700 g
385 g
240°C
240°C
15 - 20 mins
15 - 20 mins
Poussin (baby chicken)
450 g
240°C
30 - 35 mins
Duck *(medium bird)
1.6 kg
240°C
60 mins
Beef
Topside, small joint
0.7 kg
220°C
Rare 30 - 40 mins
Medium 45 - 60 mins
Well done 60 - 70 mins
Lamb
Rolled, boned leg
1.3 kg
200°C
Medium 50 - 60 mins
Well done 75 - 85 mins
Rolled, boned shoulder
1 kg
200°C
Medium 50 - 60 mins
Well done 75 - 80 mins
Shish kebabs
3 skewers
220°C
12-15 mins
Pork
Boned leg
900 g
240°C
60 – 75 mins
Pork kebabs (1 inch cubes)
for 3 skewers
240°C
15 - 20 mins
NB This chart is intended as a guide only, individual tastes and cuts of meat will vary.
* Care should be taken when using the rotisserie for duck. Because of the fat content,
spitting is inevitable and will cause a lot of fat splashes around the oven. Fit the roasting
filter in the back of the oven.
Rotisserie Chart
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