PGS S27R - Manual (Page 23)

23
POULTRY COOKING GUIDE
Poultry, unlike beef, requires that meat be fully cooked. The guide below is only a guide; please use a quality thermometer whenever you are cooking
poultry to insure proper doneness.
Cooking Time
Amount of Heat for Medium Cooking Tips
Item Meat Setting Doneness and Methods
Chicken Pieces
2 1/2 lb. to LO 34-45 minutes Preheat grill for ten minutes,
5 lb. Serves grill chicken until juices run clear,
4 to 8 people. turn frequently, brush with sauce
during last 15 minutes if desired.
Whole Chicken
2 1/2 to 3 lb. Medium 60-75 minutes Remove cooking grid, center chicken on
(broiler-fryer) rotis spit. Place drip pan on rocks. Balance
chicken on spit rod, tie legs and wings close
to body, rotis until internal temp. reaches 185
degrees. ALWAYS USE A MEAT
THERMOMETER (ask you dealer about our
"INFRA BROIL " rear burner kit... there is
nothing like it for rotis cooking)
Whole Turkey 9 to 12 lb. Medium 3-4 hours Remove cooking grids. Place a drip pan
serves 8 to 10 filled with one to two inches of water
directly on rock on one side of grill, turn
heat on other side of grill, preheat grill for
ten minutes. Place Turkey, with favorite
stuffing, breast side up on cooking grid
above pan. Use a meat thermometer
to insure temperature on turkey meat reaches
185 degrees.
(ASK YOUR DEALER ABOUT OUR
"INFRA BROIL " REAR BURNER KIT... THERE IS
NOTHING LIKE IT FOR ROTIS COOKING)
*The above guide will aid you in achieving excellent cooking results. The more you use your grill the better you and the results will become. Keep
in mind that several factors such as outdoor temperature conditions, wind, humidity, altitude, size, quality and thickness of meat can influence results.
Your PGS outdoor gas grill is a fun and exciting product that welcomes your involvement and creativity. Only your imagination will limit what your
grill can cook!