cookingtimes

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COOKING TIMES

COOKING TEMPERATURES

COOKING TIMES

Generally rotisserie-cooking times will be very similar to those of a conventional oven cooking. It is difficult to be precise as cooking times will vary according to the weight and type of food that is being cooked. The quality of the charcoal or heat briquettes that are being used can also effect cook times. The weather conditions will have some effect on cooking times.

Use the following table as an approximate guide on how long food will take to cook.

MEAT	COOKING TIME	TIPS
MEAT	APPROXIMATELY	TIPS
Chicken	1 hour	Truss well. Foil wing tips and
		ends of legs to avoid burning.
Turkey	¾ hour per kg	Truss well. Foil wing tips and
		ends of legs to avoid burning.
		Turkey poppers are reliable.
Lamb	¾ hour per kg	If using a leg with bone try to
		spear shaft along bone to en-
		sure meat is balanced. Wire
		around knuckle is a benefit.
Beef	¾ hour per kg	If odd shape cut into suitable
		pieces making a cylinder shape
		along the rotisserie shaft.
Pork	¾ hour per kg	If using a leg with bone try to
		spear shaft along bone to en-
		sure meat is balanced. Wire
		around knuckle is a benefit.
		Rub in salt for crackling 10
		minutes after starting to cook.