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Approximate rôtisserie cooking times, Module accessories (all models), Cooking timetable – Kenmore Kitchen Grill User Manual

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module accessories (all models)

Cooking Timetable

Approximate rôtisserie cooking times:

Internai

Control

spit

FOOD

Temperature

Weight

Setting

Position Time

Comments

QCTIir

DllCr

Roiled rib

140°F

SVa lbs

High

1 hr.

Meat with an outer

(rare)

55 min.

layer of fat may take
longer to cook

Rolled rump

- 140®F.

'

3Y4 lbs.

Hi

High

2 hrs.

PORK

Rolled
loin roast

;

170®F ,

5 ibs

High

3 hrs

15 min.

Spareribs
Canadian

170°F

1

'/4

lbs

Hi

High

50 mm.

bacon

160® F

2 lbs

Hi

High

1 hr
10 min.

LAMB

Rolled leg

175“F

5 Ibs

High

.SOrnin.;'

POULTRY

Chicken

190®F

2

‘/4

Ibs

High

1 hr.

Y; Y

Truss poultry tightly

, 45 min.:

Run spit in at the

Turkey

'

190®F

6

V

4

Ibs,

High

2 hrs.

base of the tail and

45 min.

diagonally through

Duck

190°F

3% Ibs

High

2 hrs.

the cavity to the fork

15 min.

of the wishbone If

Cornish hen

190®F

2

-

1 ib

Hi

High

2 hrs.

wing tips brown too

hens

rapidly, cover them

with foil.

NOTE:

Spit position: anything over two inches in diameter should be rotissed in the "High' position

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