Manual

ROTISSERIE CHART
Use a portable meat thermometer to check intemal doneness of the food.
Turn off rotisserie bumer when meat thermometer reads 5°E/3°C lower
than desired internal temperature. Continue rotating, hood closed, for 10
minutes before carving.
Timing is affected by weather conditions such as wind and outside
temperature.
Food Weight Internal Approximate
Doneness or Grilling Time
Temperature (min/lb)
(°F/°C)
Beef
Roasts 4-6 lbs Medium-rare 15-20
Rib Eye (1.5-2.2 kg) (145°F/63°C)
Sirloin Tip Medium 20-25
Rib, boneless (160°F/71 °C)
Poultry
Chicken 3-6 lbs Breast 25-30
(1.1-2.2 kg) (170°E/77°C)
Thigh 25-30
(180°F/82°C)
Turkey, whole 7-10 lbs Breast 11-20
(2.6-3.7 kg) (170°F/77°C)
Thigh 11-20
(180°F/82°C)
Lamb
Boneless leg 4-7 lbs Medium 20-25
(1.5-2.6 kg) (160°E/71°C)
Pork
Loin roast, 4-6 lbs Medium 20-23
boneless (1.5-2.2 kg) (160°F/71°C)
TIPS FOR OUTDOOR
GRILLING
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
• Shorten the preheat time when grilling high-t'at cuts of meat or
poultry, such as chicken thighs. This will help reduce
flare-ups.
• Lightly oil the grill grates or the tbod when cooking low-t'at cuts of
meat, fish or poultry, such as lean hamburger patties, shrimp or
skinless chicken breasts.
• Using too much oil can cause gray ash to deposit on food.
• Trim excess tat t'rom meats prior to cooking to reduce
flare-ups.
• Make vertical cuts at 2" (5,0 cm) intervals around the t'at edge of
meat to avoid curling.
• Add seasoning or salt only at'ter the cooking is finished.
During Grilling
• Tum tbods only once. Juices are lost when meat is tumed several
times.
• Turn meat just when juices begin to appear on the surt;ace.
• Avoid puncturing or cutting the meats to test doneness. This allows
juices to escape.
• It may be necessary to lower the heat setting tbr tbods that cook a
long time or are marinated or basted in a sugary sauce.
• If using a high flame, add barbecue sauce only during the last 10
minutes of cooking to avoid burning the sauce.
• The degree of doneness is influenced by the type of meat, cut of
meat (size, shape and thickness), heat setting selected, and length of
time on the grill.
• Cooking time will be longer with an open grill cover.
Direct Heat
Cooking by direct heat means the tbod is placed on grill grates directly
above lighted burners. Hood position can be up or down. If hood is in the
up position, total cooking times may be longer.
Direct heat sears the t'ood. Searing is a process that seals natural juices in
tbod by cooking with intense heat tbr a short period of time. While
juices stay inside, the outside is browned with a flavorful grilled coating.
Indirect Heat
For best results, do not select the indirect heat cooking method when it is
windy.
Cooking by indirect heat means the t'ood is placed on the grill grate
above an unheated burner, allowing heat t'rom lighted burner(s) on either
side to cook the tbod.
If possible, turn on 2 burners. Cook with the hood down. This will
shorten the cooking time.
Before Grilling
• Thaw food items before grilling.
• Preheat grill on high (use all grill burners) 10 minutes. The hood
must be closed during preheating. Preheating provides the high heat
needed to brown and seal the juices.
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