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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