Thermador CGB48RSBU User Manual
Page 20
ROTISSERIE
INTERNAL DONENESS
APPROXIMATE
MEAT ITEM
WEIGHT
SETTING
OR TEMPERATURE (ºF)
GRILLING TIME
BEEF ROASTS:
Rib Eye
4 - 6 lbs.
Hi
145º - Med Rare
15 - 20 min. per lb.
Sirloin Tip
150º - Med
20 - 25 min. per lb.
Rib, Boneless
POULTRY**
Chicken, whole
3 - 5 lbs
Med
170º - breast
1 hr. 10 min. to
180º - thigh
1hr. 45 min. total
Turkey, whole
11-13 lbs.
Med
170º - breast
11 - 13 min. per lb.
180º - thigh
Turkey breast
3 - 5 lbs.
Med
170º
1 hr. 20 min. to
1 hr. 45 min. total
1 hr. 45 min. total
LAMB:
Boneless Leg
4 - 5 lbs.
Hi
145º - Med Rare
18 - 22 min. per lb.
150º - Med
22 - 28 min. per lb.
PORK:
Loin roast,
4 - 6 lbs.
Med
160º - 170º
20 - 30 min. per lb.
boneless
Ham, boneless
4 - 5 lb.
Med
150º or heated
9 - 11 min. per lb.
throughout
Ribs,
spare or back
slab
Hi
Well done
1 hr. 20 min. to
1 hr. 40 min. total
1 hr. 40 min. total
Rotisserie Chart
• Use portable meat thermometer to check internal doneness of the item.
• Turn off the rotisserie burner 5º F. before internal temperature is reached. Continue rotating with the hood
• Turn off the rotisserie burner 5º F. before internal temperature is reached. Continue rotating with the hood
down for 10 minutes before carving.
• Timings are affected by weather conditions such as wind and outside temperature.
** Refer to Page 19 for directions on trussing poultry to skewer.
** Refer to Page 19 for directions on trussing poultry to skewer.
TEMPERATURE GAUGE
Gauge
Thermador
Nameplate
•
Use this feature to view the temperature
under the hood/lid during cooking.
under the hood/lid during cooking.
•
Gauge pointer rests between Fº and 1000º
when cool.
when cool.
•
Gauge can be affected by weather conditions.