GE 169014 - Manual (Page 11)

12
Cooking Times
The cooking times provided by this chart are only a guideline to the APPROXIMATE
MINIMUM COOKING TIMES, based on test averages. Cooking times do vary because
of differences in meat, shape, size and the amount of fat and bone.
When cooking with the GE ® Rotisserie, use a meat thermometer – it takes the guesswork
out of cooking. A meat thermometer measures the internal temperature of cooked
meat and poultry to assure that a safe temperature has been reached. By using a meat
thermometer, you can help prevent overcooking and cook foods at a safe temperature.
Use a regular, oven-proof type thermometer which goes into the food at the beginning
of the cooking time and can be easily read. Insert the point of the thermometer stem
at least 2 inches into the thickest part of the meat, away from bone, fat and gristle.
For poultry, insert the thermometer stem into the inner thigh area, near the breast
but not touching the bone. THE MEAT THERMOMETER MUST NOT TOUCH THE
HEATING ELEMENT WHEN THE BASKET OR SKEWER IS ROTATING.