O P E R A T I N G I N S T R U C T I O N S
MN-28648 • Rev 3 (11/14) • AR-6G Rotisserie Operation & Care Manual • 18
43
"
(1092mm)
37
"
(940mm)
2-3
"
(51mm - 76mm)
2-3
"
(51mm - 76mm)
S K E W E R P R E P A R A T I O N & L O A D I N G
The appliance is furnished with six, removable skewers,
each with 37" (940mm) of usable length. Average capacity
per skewer is six 2-1/4 to 2-1/2 pound (1 to 1,1 kg)
chickens up to 3-1/2 pounds (1,6 kg) per bird. If fewer
chickens are used, space them evenly along the length of
the spit. Insert the first bird, tail end first, on the end of the
skewer opposite the SPIT DRIVE SHAFT.
Slide the bird down along the spit toward the disc shaped
end. Continue in the same manner for each additional
bird. Make certain to leave 2" to 3" (51-76mm) of free space
between the first bird and the disc end of the spit and the
last bird and the round end of the spit. After preheating,
properly insert each of the prepared spits into the appliance
according to the method explained in this manual. Because
heat rises, the chickens on the bottom spit will cook at a
slower rate than those above.
When all spits are loaded and positioned, select and
activate the geared motors with the spit rotation switches
for each spit.
C O O K I N G T I M E
Estimate a whole chicken roasting time of 60 to 75
minutes for cooking 3 to 3-1/2 lb (1,3 to 1,6 kg) birds
and 50 to 60 minutes cook time for 2-1/2 lb (1,2 kg)
birds. Time may need to be adjusted based on external
climactic conditions, the adjustment of the spits, and
the quality and size of the bird to be roasted.
For food safety, it is important to check the internal
temperature of the cooked product with a clean and
accurate thermometer. The temperature requirements
for chicken are between 185° and 190°F (85° and 89°C).
Juices should be clear and the joint where the drumstick
meets the body should be loose.
When the chickens are fully cooked, remove the spit
from the appliance and slide each bird off the spit with
a large fork. Cooked chickens must be immediately
placed in a controlled holding environment at or above
140°F (60°C).
ADDITIONAL PRODUCT
ROASTING TIMES
Chicken Halves or Pieces
35 to 40 minutes
Pork Roast
50 minutes
Turkey
50 minutes
Veal Breast
45 minutes
Ham Hocks/ Shanks
45 to 50 minutes
C A U T I O N
ALWAYS USE HAND PROTECTION
WHEN OPENING THE DOORS OR
HANDLING SPITS WHENEVER
THE APPLIANCE IS HOT.
N O T E
PREHEAT AT FULL FLAME FOR A MINIMUM OF 30
MINUTES BEFORE LOADING PREPARED SPITS.
