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 | |
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. | |
COOKING TERMS AND METHODS
Note: See pages [12] through [18] to use thermostatic top burner for these methods.