BKI DR-34 Double Revolving Oven - Manual (Page 11)

Double Revolving Oven Operation
9
Suggested Cooking Instructions
Supplies Needed
• Meat thermometer - for testing the internal temperature of the product.
• Oven mitts - For handling hot items.
• Large pan - For barbecue sauce. Immediately after cooking the product, dip it in the barbecue
sauce for a delicious flavor.
Cooking Whole Chickens
1. Preheat the oven to 300° F.
2. Prepare whole chickens for cooking:
Cut off the excess skin along the neck so that it does not flap around.
Remove excess fat around the cavity opening.
Push down and break the breastbone.
Fold down the wings and lock them under the back.
3. Sprinkle Hi-Temp Seasoning into the cavity and over the outside of the chicken. Rub seasoning
thoroughly all over the chicken.
4. Secure the chickens on cooking forks or V-spits and load into the oven.
5. Cook at 325
° F for approximately one hour. Check the internal temperature of the chicken with a
meat thermometer. Chicken is ready when the internal temperature is 175
° F.
6. Cycle cook your foods. The oven must be in use at all times for the best merchandising results.
Regulate the number of chickens that you cook at one time in relation to the volume of business
that you expect.
Never mix raw chicken and cooked chicken together. Never place cooked chicken
in pans where raw chicken has been unless the pans have been thoroughly
washed and sanitized. Always wash and sanitize pans before reusing.
Cooking Chicken Parts
1. Marinate the chicken parts overnight in a five gallon covered container (Marinating is optional)
2. Preheat the oven to 300° F.
3. Sprinkle Hi-Temp Seasoning on the chicken pieces and rub seasoning in thoroughly.
4. Load chicken parts in clamshell baskets.
5. Cook at 325° F. for approximately 45 minutes.
6. Check the internal temperature of the chicken with a meat thermometer before removing from the
oven. The chicken is ready when the internal temperature is 175° F.