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13
Operation
To load the skewer, slide one of the rotisserie forks (prongs facing away from the end) onto the skewer. Push the skewer through
the center of the food, then slide the second rotisserie fork (prongs toward the food) onto the skewer. Center the product to be
cooked on the skewer then push the forks firmly toward the food. Tighten the wing nuts with pliers. It may also be necessary to
wrap the food with butcher’s string to secure loose portions. Never use nylon or plastic string. Once the food is secure, insert the
skewer into the motor. To turn on rotisserie motor, turn the knob to the desired speed.
If needed, remove the grill grates. Place the basting pan beneath the food. Keep canopy closed while using the rotisserie.
Each peek adds about 15 minutes to the cooking time. A meat thermometer should be used when cooking large pieces of
meat to ensure that the meats are rare, medium, and well cooked.
Rotisserie Cooking Chart
Rotisserie
Food
Weight
Control
setting
Suggested
cooking time*
Internal
temperature
Beef rib roast 4 – 6 lbs. Med-High Rare
14 – 16 min./lb.
Medium
23 – 25 min./lb.
145˚F
160˚F
Bnls tip roast 4 – 6 lbs. Med-High Rare
14 – 16 min./lb.
Medium
23 – 25 min./lb.
145˚F
160˚F
Bone-in pork butt 3 – 5 lbs Med-Low 15 – 18 min./lb. 170˚F
Bnls pork loin 3 – 5 lbs Med 22 – 25 min./lb. 170˚F
Smoked ham half 5 – 7 lbs Med 22 – 25 min./lb. 170˚F
Chicken
Whole fryer
Quarters
2 – 4 lbs Med
Med-High
25 – 30 min./lb.
20 – 22 min./lb.
180˚F
180˚F
Turkey
Whole
Breast
12 – 14 lbs
5 – 6 lbs
Med-High
Med-High
16 – 18 min./lb.
22 – 25 min./lb.
180˚F
170˚F
Cornish hens 1-1/2 – 2 lbs. Med 22 – 25 min./lb. 180˚F
*The above information is given as a guide only. You may need to vary the heat
settings and times due to factors such as weather, climate and/or personal
requirements.
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