INFRARED BURNER ROTISSERIE GUIDE
Use High flame for preheating and cooking
Preheat 5 minutes
| FOOD | WEIGHT POUNDS | DONENESS | MINUTES PER POUND | INTERNAL TEMPERATURE | |
|---|---|---|---|---|---|
| BEEF | |||||
| Rolled Rib | 4-6 | Rare | 20 | 140°F. | |
| Medium | 22 | 160°F. | |||
| Well-Done | 25 | 170°F. | |||
| Rib Eye Roast | 3-4 | Rare | 20 | 140°F. | |
| Medium | 22 | 160°F. | |||
| Well-Done | 25 | 170°F. | |||
| LAMB | |||||
| Rolled Leg | 3-4 | Medium | 25 | 175°F. | |
| PORK | |||||
| Canadian Bacon | 2-3 | Well-Done | 20 | 170°F. | |
| Ham—Ready-to-Eat | 5-6 | Well-Done | 20 | 160°F. | |
| Loin—Bone In | 4-5 | Well-Done | 15 | 170°F. | |
| POULTRY | |||||
| Broiler-fryer | 2-3 | Well-Done | 20 | 190°F. | |
| Turkey (not stuffed) | 6-8 | Well-Done | 15 | 190°F. | |