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46
4.
Wrap each end of the string around each of the wings;
catch each wing tip as the string is brought tightly
together at the top and knotted. Do not cut off the
extra string.
5.
Cut another 24" (61 cm) of string and lay it under the
back. Wrap it around the tail and then around the
skewer. Cinch tightly.
6.
Pull legs forward; cross them on top of the skewer,
bring string around and tie a knot.
7.
Connect the string holding the legs to the string
holding the wings; then knot. Add the other fork and
push tines into the drumsticks to secure.
8.
Check the balance by rolling the skewer in your palms.
Poultry should not rotate or be loose in any way. If so,
redo the trussing. The poultry will not cook evenly if it
is not balanced on the skewer.
Start
Cooking Chart for Rotisserie
Food Item Weight (lb) Temp. in °F (°C) Time (min. per lb) Internal Temp.
°F (°C)
Beef
Rib Eye Roast, Medium Rare 3.0 - 5.5 400° (200°) 17 - 23 145° (65°)
Rib Eye Roast, Medium 3.0 - 5.5 400° (200°) 18 - 27 160° (70°)
Pork
Loin Roast, boneless 1.5 - 4.0 400° (200°) 16 - 24 145° (65°)
Loin Roast, boneless 1.5 - 4.0 400° (200°) 20 - 26 160° (70°)
Poultry
Chicken whole 4.0 - 8.0 450° (230°) 12 - 17 180° (80°)
Turkey, whole 10.0 - 12.0 400° (200°) 10 - 12 180° (80°)
Turkey Breast 4.0 - 7.0 400° (200°) 16 - 19 170° (75°)
4 Cornish Hens 1.5 each 450° (230°) 60 - 70 min. total 180° (80°)
Lamb
Leg, boneless, Medium 4.0 - 6.0 400° (200°) 20 - 23 160° (70°)
Leg, boneless, Well 4.0 - 6.0 400° (200°) 27 - 29 170° (75°)
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