Henny Penny SCR-6/8 - Manual (Page 38)

SCR-6/8
5-9. COOKING GUIDELINES Chicken Quarters, Fresh-2 ½-2¾ Pounds
(Continued) Marinate and season as desired. Place chicken quarters in
baskets, bone down.
SCR-8
Chicken Quarters Preheat/Cook
Per Basket Cook Times Temp.
6-7 0:45:00 350°F - 375°F
(177°C - 190°C)
SCR-6
4-5 0:50:00-0:55:00 350°F - 375°F
(177°C - 190°C)
Whole Turkey, Fresh-10 - 12 Pounds
Clean turkeys and remove the necks and gizzards. Marinate and
season as desired. Pin wings to the sides of turkeys and place
turkeys on spits.
SCR-8
Number of Preheat/Cook
Turkeys Cook Times Temp.
8 Step 1-1:45:00
350 ° F (177 ° C)
Step 2-1:15:00 325 ° F (163 ° C)
4 Step 1-1:30:00 350 ° F (177 ° C)
Step 2-1:00:00 325 ° F (163 ° C)
SCR-6
3 Step 1-1:30:00
350 ° F (177 ° C)
Step 2-1:00:00 325 ° F (163 ° C)
Baby Back Ribs, Fresh-1 ½ - 1 ¾ Pounds
Remove excess fat from ribs and rinse with cool tap water.
Weave ribs onto the piercing spits.
Season as desired.
SCR-8
Number of Preheat/Cook
Ribs Cook Times Temp.
8 0:30:00
375 ° F (190 ° C)
16 0:40:00 375 ° F (190 ° C)
SCR-6
6 0:35:00 375 ° F (190 ° C)
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