KitchenAid 740-0781 Instructions D'installation Et Guide D'utilisation Et D'entretien page 23

WARNING
Rotisserie cooking rotates food in front of the rotisserie burner,
creating an intense heat for searing the outside and sealing in
natural juices.
The rotisserie burner reaches cooking temperatures in about
Select tender meat and poultry.
◼
◼ Allow at least 1" (2.5 cm) space between rotisserie burner
and the food.
To make cleanup easier, place a pan under the food to
◼
catch drippings.
◼ Add barbecue sauce or glaze only during the last 10
minutes of cooking to keep sauce from burning.
Trussing Poultry for the Rotisserie
1. Load the spit rod by sliding one of the forks on the rod,
with the prongs facing inward. Tighten the screw to keep it
from slipping.
2. Push the rod through the center of the bird.
Cut 24" (61.0 cm) of butcher's string and center it under
3.
the bird, breast side up.
4. Wrap each end of the string around the wings; catch each
wing tip. Bring the string tightly together at the top of the
breast and knot. It is not necessary to cut off the extra
string.
5. Cut another 20" (50.8 cm) of string and lay it under the
back of the bird. Wrap it around the tail then around the
spit rod, cinching tightly.
6. Cross the legs on top of spit rod; tie string around the
crossed legs.
7. Connect the twine holding the legs, to the string holding
the wings, and knot. Cut off any bits of hanging string.
8. Slide on the second fork pushing the tines into the
drumsticks.
9. Center the food and forks on the rod and tighten the
thumb- screws. The bird should be firmly in place on the
rotisserie spit rod.
Rotisserie Cooking Tips
Rotisserie Chart
Use a portable meat thermometer to check internal doneness of
the food.
Turn off rotisserie burner when meat thermometer reads
5°F/3°C lower than desired internal temperature. Continue
rotating, hood closed, for 10 minutes before carving.
Timing is affected by weather conditions such as wind and
outside temperature.
Food
Beef
Roasts
Rib Eye
Sirloin Tip
Rib, boneless
Poultry
Chicken
Turkey, whole
Lamb
Boneless leg
Pork
Loin roast,
boneless
23
Weight Internal Doneness
or Temperature
(°F/°C)
4-6 lbs Medium-rare
(1.5-2.2 kg) (145°F/83°C)
Medium
(160°F/71°C)
3-6 lbs Breast
(1.1-2.2 kg) (170°F/77°C)
Thigh
(160°F/82°C)
7-10 lbs Breast
(2.8-3.7 kg) (170°F/77°C)
Thigh
(160°F/82°C)
4-7 lbs Medium
(1.5-2.6 kg) (160°F/71°C)
4-6 lbs Medium
(1.5-2.2 kg) (145°F/63°C)
Approximate
Grilling Time
(min/lb)
15-20
20-25
20-25
20-25
11-20
11-20
20-25
20-23