Operating instructions

Single Revolving Oven Operation
8
Supplies Needed
1
Meat Thermometer
For testing the internal temperature of a product.
2
Oven Mitts
For handling hot items
3
Large Pan
For barbeque sauce. Immediately after cooking product, dip it in babeque
sauce for a delicious flavor.
Instructions for Chicken
1. Preheat the oven to 325°F. Preheat the warmer to 150°F.
2. Prepare whole birds for cooking:
a. Cut off excess skin along
the neck.
b. Remove excess fat
around the cavity
opening.
c. Cut slit into tail skin.
d. Push down and break
the breast bone.
e. Tuck the end of the legs
into slit made in tail skin.
f. Fold back the wings and
lock under the back.
g. Secure chickens on
cooking forks or in
baskets. For cooking
forks, thread spits
between leg joints and
wing joints. Display in
oven with legs out and
breast down.
3. Sprinkle Seasoning over outside of chicken and into cavity. Rub seasoning thoroughly over entire
chicken.
4. Roast chickens approximately 1.25 to 1.5 hours at 325°F. Check internal temperature of chicken with
meat thermometer before removing from oven. If internal temperature is not at least 175°F, continue to
cook until this internal temperature is reached.
5. Cycle cook your foods. The rotisserie must be in use at all times for best merchandising results. Each
cooking fork can hold up to five chickens.
Never mix raw chicken and cooked chicken together. Never place cooked chicken in
pans where raw chicken has been unless the pans have been thoroughly washed and
sanitized. Always wash and sanitize pans before reusing.
Instructions for Chicken Parts
1. Chicken parts are to be cooked in rotisserie baskets.
2. Sprinkle Seasoning over chicken pieces and rub seasoning thoroughly over chicken pieces.
OPTION: Chicken parts can be marinated overnight. Place in a covered container and refrigerate.