CONVENTIONAL BURNER ROTISSERIE GUIDE
Consult manufacturer’s instruction booklet for specific information. The following is intended only as a guide.
The rotisserie may be located in the oven, broiler or on top of the range. FOR ROTISSERIE LOCATED IN OVEN, FOLLOW TIME AND TEMPERATURE GIVEN IN OVEN MEAT ROASTING GUIDE.
In built-in ranges with rotisserie located in broiler compartment under oven, set oven thermostat at 350 degrees for low flame; at “broil” for high flame. Keep door closed as for broiling.
Preheat 10 minutes.
| FOOD | WEIGHT POUNDS | FLAME SETTING FOR ROTISSERIE | MINUTES PER POUND | ||
|---|---|---|---|---|---|
| BEEF | |||||
| Rolled Rib | 4-6 | In Broiler—Low | Rare | 26-30 | |
| Medium | 35-40 | ||||
| Well-done | 40-45 | ||||
| Tenderloin | 2½-3 | In Broiler—medium | Rare | 10-15 | |
| Medium | 15-20 | ||||
| Well-done | 22-28 | ||||
| LAMB | |||||
| Rolled Leg | 4-5 | In Broiler—low | ... | 40-45 | |
| PORK | |||||
| Canadian Bacon | 3-4 | In Broiler—low | ... | 20-25 | |
| Ham-cured | 3-4 | In Broiler—low | ... | 35-40 | |
| Ham-precooked | 4 | In Broiler—low | ... | 20 | |
| Loin, fresh (boned and rolled) use meat thermometer to make sure that pork roasts are well-done. | 3-5 | In Broiler—low | ... | 45-55 | |
| FOOD | WEIGHT POUNDS | FLAME SETTING FOR ROTISSERIE | COOKING TIME | ||
|---|---|---|---|---|---|
| Spareribs | In Broiler—low | 1½-2 | hours | ||
| Weiners | In Broiler—medium | 12-15 | min. | ||
| POULTRY | |||||
| Chicken (halved) | 2-3 | In Broiler—low | 1-1¼ | hours | |
| Chicken (whole) | 2-3 | In Broiler—medium | 1¼-1½ | hours | |
| Cornish Hen | ¾-1 | In Broiler—low | 1½-2 | hours | |
| Duckling | 4-5 | In Broiler—low | 2½-3 | hours | |