KitchenAid KFRS365TSS User Manual

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 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.

Using Your Smoker Box

(on some models and as an accessory)*

The smoker box can be used when grilling or when using your
rotisserie.

1. Prepare wood chips/pellets following manufacturer’s

directions.

2. Open smoker box lid and add prepared chips/pellets onto the

grate inside the smoker box.

NOTE: For about 1 hour of smoking, fill the smoker box
approximately ¼ full of chips/pellets.

3. Remove the small grate from the grill and replace with the

smoker box.

4. Light the burner below the smoker box and preheat on high

until smoker begins smoking. Reduce the heat setting to
keep the smoke at the amount desired.

To Refill the Smoker Box During Use

IMPORTANT: You may want to wear oven mitts when opening
and closing the smoker box lid.

1. Open grill hood.

2. Lift smoker box lid and add more prepared chips/pellets.

3. Close the smoker box lid.

4. Close the grill hood and continue grilling.

*See “Assistance or Service” section to order.

Hood Lights

For Freestanding Models;

The grill must be plugged in for the hood lights to work. See
“Plug in Grill” in the “Style 1 - Freestanding Outdoor Grill
Installation” section.

For Built-In Models:

The 5,000 mAmp power transformer must be plugged in for the
hood lights to work. See “Plug in Grill” in the “Style 2 - Built-in
Outdoor Grill Installation” section.

To Use:

Press the LIGHTS button on the control panel to turn the hood
lights on and off.

Food

Weight

Internal
Doneness or
Temperature
(°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

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

A. Shown with small grate removed
B. Smoker box