20
Rotisserie Roasted Pork, Beef, or Lamb
With a rotisserie, roasts brown and self baste to perfection while you relax.
Follow these few simple instructions and enjoy!
• Insert the rotisserie rod lengthwise through the center of the roast.
• Adjust holding forks and test balance (uneven weight distribution can
place unnecessary strain on the rotisserie motor).
Rotisserie Cooking Times
Meat Weight Cooking Time
Chicken3
1
⁄
2
lbs. 40 to 60 minutes
Game Hen2
lbs. 25 to 30 minutes
1.sbl
5
ot
4kcuD
1
⁄
4
to 1
1
⁄
2
hours
Leg of lamb 2 to 3 lbs. 1 to 1
1
⁄
2
hours
Pork loin 2 to 3 lbs. 1 to 1
1
⁄
2
hours
Boneless rib roast3
lbs. 1 to 1
1
⁄
2
hours
*estimated cooking time
usDa re C o M M e n D e D
sa f e Mi n i M u M in t e r n a l te M P e r a t u r e s
be e f , Ve a l , la m b , st e a k s &
ro a s t s
145˚ F
f
i s h 145˚ F
P
o r k 160˚ F
b
e e f , Ve a l , la m b gr o u n d 160˚ F
e
g g di s h e s 160˚ F
t
u r k e y , Ch i C k e n & du C k Wh o l e ,
Pi e C e s & gr o u n d
165˚ F
NOTE:
Always use a meat thermometer to ensure proper doneness.
Please refer to the USDA for complete, up-to-date information.
Our internal temperature chart is based on these standards for
meat doneness. Check it out at www.isitdoneyet.gov
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