Bedienungsanleitung KitchenAid 720-0733 (Seite 29 von 112) (Englisch, Französisch, Spanisch)

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ROTISSERIE

CHART

Use a portable meat thermometer to check internal doneness of

the food

Turn off rotisserie burner when meat thermom

eter 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 temperatu

TIPS FOR OUTDOOR

GRILLING

Before Grilling

■ Thaw food items before grilling.

■ Preheat grill on high (use all grill burners) 10 minutes. The

hood must be closed during preheating. There is no need to

use the back rotisserie burner for preheating. Preheating

provides the high heat needed to brown and seal the juices.

■ Shorten the preheat time when grilling high-fat cuts of meat

or poultry, such as chicken thighs. This will help reduce 

flare-ups.

■ Lightly oil the grill grates or the food when cooking low-fat

cuts of meat, fish or poultry, such as lean hamburger patties,

shrimp or skinless chicken breasts.

■ Using too much oil can cause gray ash to deposit on food.

■ Trim excess fat from meats prior to cooking to reduce 

flare-ups.

■ Make vertical cuts at 2" (5 cm) intervals around the fat edge

of meat to avoid curling.

■ Add seasoning or salt only after the cooking is finished.

During Grilling

■ Turn foods only once. Juices are lost when meat is turned

several times.

■ Turn meat just when juices begin to appear on the surface.

■ Avoid puncturing or cutting the meats to test doneness. This

allows juices to escape.

■ It may be necessary to lower the heat setting for foods that

cook a long time or are marinated or basted in a sugary

sauce.

■ If using a high flame, add barbecue sauce only during the last

10 minutes of cooking to avoid burning the sauce.

■ The degree of doneness is influenced by the type of meat, cut

of meat (size, shape and thickness), heat setting selected,

and length of time on the grill.

■ Cooking time will be longer with an open grill cover.

Food Weight Internal

Doneness or

Temperatu

(°F/°C)

Approximate

Grilling Time

(min/lb)

Beef

Roasts

Rib Eye

Sirloin Tip

Rib, boneless

4-6 lbs

(1.5-2.2 kg)

Medium-rare

(145°F/ 63°C)

Medium 

(160°F/71°C)

15-20



20-25

Poultry

Chicken



Turkey, whole

3-6 lbs

(1.1-2.2 kg)



7-10 lbs

(2.6-3.7 kg)

Breast 

(170°F/ 77°C)

Thigh

(180°F/82°C)

Breast

(170°F/77°C)

Thigh

(180°F/82°C)

25-30



25-30



11-20



11-20

Lamb

Boneless leg 4-7 lbs

(1.5-2.6 kg)

Medium

(160°F/71°C)

20-25

Pork

Loin roast,

boneless

4-6 lbs

(1.5-2.2 kg)

Medium

(160°F/71°C)

20-23

WARNING

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.

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