16
ROTISSERIE ROASTED PORK, BEEF, OR LAMB
With a rotisserie, your roast will 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 the holding forks and test balance (uneven weight distribution can place unneces-
sary strain on the rotisserie motor).
USDA RECOMMENDED
SAFE MINIMUM INTERNAL TEMPERATURES
Beef, Veal, Lamb, Steak, Roasts & Whole Pork 63˚C ( WITH A THREE-MINUTE REST TIME )
Fish 63˚C
Beef, Veal, Lamb and Pork–Ground 71˚C
Egg Dishes 71˚C
Turkey, Chicken & Duck - Whole, Pieces &
Ground
74˚C
NOTE: Always use a meat thermometer to ensure proper doneness.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 16 3/22/17 11:32 AM
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