KitchenAid KFRU368T Instructions D'installation Et Guide D'utilisation Et D'entretien page 22

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Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
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
1 minute. It is not necessary to preheat when using the rotisserie.
• 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.
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 Weight Internal Approximate
Doneness or Grilling Time
Temperature (min/Ib)
(°F/°C)
Beef
Roasts 4-6 Ibs Medium-rare 15-20
Rib Eye 1.5-2.2 kg (145°F/63°C)
Sirloin Tip Medium 20-25
Rib, boneless (160°F/71 °C)
Poultry
Chicken 3-6 Ibs Breast 25-30
1.1-2.2 kg (170°F/77°C)
Thigh 25-30
(180°F/82°C)
Turkey, whole 7-10 Ibs Breast 11-20
2.6-3.7 kg (170°F/77°C)
Thigh 11-20
(180°F/82°C)
The hood can be opened or closed, but when using the
rotisserie with the smoker the hood should be closed.
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.
3. Cut 24" (61 cm) of butcher's string and center it under 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.
Lamb
Boneless leg 4-7 Ibs Medium 20-25
1.5-2.6 kg (160°F/71°C)
Pork
Loin roast, 4-6 Ibs Medium 20-23
boneless 1.5-2.2 kg (160°F/71°C)
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.
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