GE JKP27J - Manual (Page 19)

Rotisserie Time and Temperature Guide
Approximate Meat
Oven Temp. Time
Food
Thermometer
Setting Minutes Per Lb. Temperatures GeneraI Directions
Beef
Rolled Rib
For roasts OVER 10 pounds,
Rare 325 22-29 130-140
Medium 325
cook about 1/2 estimated time, then
n-31 150-160 check at 1/2 hour intervals with meat
Well Done 325 32-42 170-185 thermometer for internal doneness.
2. Thin roasts, 3 to 4 pounds, may
slightly longer times per pound than
those given on guide.
Lamb
Leg, boned and rolled
350 24-27 175-185 175 for medium.
185 for well done.
Pork, fresh
Loin
350 25-34 170-195 Buy ribs split down center. Thread on
Spareribs (barbecued) 350 hrs. (total time)
Spareribs (plain)
spit. To barbecue, brush with sauce
400 every 15 minutes.
cured
Ham
Cook-Before-Eating
bone in
325 17-20 160
Fully Cooked 325 14-18 130
Poultry
Capon* (6-8 Ibs. )
375 26-30 185-190 Brush with melted butter or margarine,
basting or barbecue sauce several times
during cooking.
Chicken* (2-3 400 33-42
Ibs. )
t Same as above.
400 48-62 t If 4 to 5 of this size chicken
crosswise on spit. Let revolve to within
1/2 hour of doneness time, then brush
every 10 minutes with barbecue sauce.
Hen* (1 lb. ) 400 About hr. (total time) Brush with butter, or butter and lemon
juice mixed. Thread hens on spit either
lengthwise or crosswise.
Duckling* (4-5 Ibs.) 350 31-35 185-190 Do not brush with fat.
Turkey* (8-12 Ibs. ) 350 180-185 Cook without brushing with fat, or brush
with butter or margarine as desired.
cooked, switch OVEN SET to OFF, close
door, let turkey stand 10 to 20 minutes IN
OVEN. Remove from oven and carve.
Veal
Shoulder, boned and rolled
350 30-33 180
Bologna 350 23-25 180 Brush with sauce if desired.
Canadian Bacon 350 23-27 160
Luncheon Meat
can) 350 23-32 (total time) Brush with sauce if desired.
- . . . ,
Wieners. I 350 I 23-32 (total time) Brush with sauce
I
small poultry, test doneness by moving leg gently back and forth, and press leg muscle to be certain it is soft.
*Ready-to-cook weight. IMPORTANT: Tie legs and wings close to body to make doneness of bird as uniform as possible. All times given are for unstuffed birds.
Spillage of marinades, fruit juices and basting materials containing acids may discoloration on oven liner or door so should be wiped up immediately
with a paper towel. When surface is cool, clean and rinse.
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