KitchenAid KFGR383SSS User Manual

20

 (Rotisserie available on some models) 

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 one 

minute. Do not preheat when using the rotisserie. 

•  Select tender meat and poultry. 
•  Allow at least 1 inch space between rotisserie burner and the 

food. 

 •  To make cleanup easier, place a pan under the food to catch 

drippings. 

•  The cover can be opened or closed, but when using the rotis-

serie with the smoker the cover should be closed.

•  Add barbecue sauce or glaze only during the last 10 minutes of 

cooking to prevent sauce from burning. 

1.  Load the spit rod by sliding one of the forks on the rod, with the 

prongs facing away from the rod handle. Tighten the screw to 
keep it from slipping.

2. Push the rod through the center of the bird.
3.  Cut 24” of kitchen twine and center it under the bird, breast 

side up.

4.  Wrap each end of the twine around the wings; catch each wing 

tip.  Bring the twine tightly together at the top of the breast and 
knot. Do not cut off the extra twine.

5.  Cut another 20 inches 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 twine around the crossed 

legs. 

7.  Connect the twine holding the legs to the twine holding the 

wings and knot. Cut off any bits of hanging twine.

8. Slide 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 not rotate or be loose in any way. 

Rotisserie Chart

• Use a portable meat thermometer to check internal doneness of the item. 

• Turn off rotisserie burner when meat thermometer reads 5°F 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 Doneness

Approximate 

or Temperature  (°F) 

Grilling Time 

Beef 

Roasts

4-6 lbs.

Med-Rare (145°F)

15-20 min. per lb. 

Rib Eye

Medium (160°F)

20-25 min. per lb. 

Sirloin Tip 
Rib, boneless 

Poultry 

Chicken 

3-6 lbs.

breast (170°F)

25-30 min. per lb. 

thigh (180°F) 

Turkey, whole

7-10 lbs.

breast (170°F)

11-20 min. per lb. 

thigh (180°F) 

Lamb 

Boneless Leg 

4-7 lbs.

Medium (160°F)

20-25 min. per lb. 

Pork  

Loin roast,

4-6 lbs.

Medium (160°F)

20-23 min. per lb. 

boneless