ROTISSERIE INTERNAL DONENESS APPROXIMATE
MEAT ITEM WEIGHT SETTING OR TEMPERATURE (ºF) GRILLING TIME
BEEF ROASTS:
Rib Eye 4 - 6 lbs. Hi 145º - Med Rare 15 - 20 min. per lb.
Sirloin Tip 150º - Med 20 - 25 min. per lb.
Rib, Boneless
POULTRY**
Chicken, whole 3 - 5 lbs Med 170º - breast 1 hr. 10 min. to
180º - thigh 1hr. 45 min. total
Turkey, whole 11-13 lbs. Med 170º - breast 11 - 13 min. per lb.
180º - thigh
Turkey breast 3 - 5 lbs. Med 170º 1 hr. 20 min. to
1 hr. 45 min. total
LAMB:
Boneless Leg 4 - 5 lbs. Hi 145º - Med Rare 18 - 22 min. per lb.
150º - Med 22 - 28 min. per lb.
PORK:
Loin roast, 4 - 6 lbs. Med 160º - 170º 20 - 30 min. per lb.
boneless
Ham, boneless 4 - 5 lb. Med 150º or heated 9 - 11 min. per lb.
throughout
Rotisserie Chart
• Use portable meat thermometer to check internal doneness of the item.
• Turn off the rotisserie burner 5º F. before internal temperature is reached. Continue rotating with the hood
down for 10 minutes before carving.
• Timings are affected by weather conditions such as wind and outside temperature.
** Refer to Page 19 for directions on trussing poultry to skewer.
TEMPERATURE GAUGE
Gauge
Thermador
Nameplate
• Use this feature to view the temperature
under the hood/lid during cooking.
• Gauge pointer rests between Fº and 1000º
when cool.
• Gauge can be affected by weather conditions.
Page 20
