KitchenAid SUPERBA KEBS176 - Page 29

ROTISSERIE TIME AND
TEMPERATURE CHART
Meat
Approximate
Weight
Internal Temp.
With
Thermometer
Temperature
Settings
Approximate
Total Time
Beef
rolled rib roast
4-7 lbs.
Rare 140°
400°
1V4 to 2 hrs.
roUed rump roast
4-7 lbs.
Medium 160°
400°
1% to 2Vz hrs.
WeU Done 170°
400°
2 to 3 hrs.
Pork
rolled loin roast
3-5 lbs.
185°
375°
1% to 2’/2 hrs.
rolled shoulder roast
3-6 lbs.
185°
375°
VA to 3 hrs.
spareribs
V/zA lbs.
185°
375°
time will depend
on leanness
Canadian bacon
3-4 lbs.
185°
375°
1 to l ' /2 hrs.
Half ham—ready to
6-7 lbs.
140°
375°
iy 2 to 2 hrs.
eat—tenderized
6-7 lbs.
160°
375°
2 to 2 V 2 hrs.
Veal
rolled rump roast
3-5 lbs.
170°
400°
l > /2 to 2>/2 hrs.
Lamb
rolled leg
3-5 lbs.
180°
400°
1% to ZVz hrs.
rolled loin roast
3-5 lbs.
180°
400°
13/4 to 2'/2 hrs.
Poultry
chicken-broiler-fryer
2'/2-3'/2 lbs.
190°
450°
1 to IVz hrs.
Cornish hen
1 lb.
190°
425°
50 to 55 min.
duck
5-6 lbs.
190°
425°
l ' /2 to 2 hrs.
Bologna roll
heat through
Frankfurters
425°
15 to 20 min.
Kabobs
425°
heat through
Rotisserie times given in the chart are approximate. Actual cooking
time depends upon meat diameter and meat composition (proportion
of fat to lean). It is best to use a meat thermometer to determine
doneness by interior temperature.
*For crisp, brown poultry, turn temperature control to 550°F the last
5 minutes of rotissing.
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