KitchenAid KBNU487VSS ユーザーズマニュアル

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 
1 minute. It is not necessary to preheat when using the rotisserie.

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Select tender meat and poultry.

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Allow at least 1" (2.5 cm) space between rotisserie burner 
and the food.

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

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The hood can be opened or closed, but when using the 
rotisserie with the smoker the hood should be closed.

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Add barbecue sauce or glaze only during the last 10 minutes 
of cooking to keep sauce from burning.

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

the prongs facing inward. Tighten the screw to keep it from 
slipping.

2. Push the rod through the center of the bird.

3. Cut 24" (61 cm) of butcher’s string and center it under the 

bird, breast side up.

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.

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.

NOTE: The smoker box is an accessory on some models. See 
“Accessories” in the “Assistance or Service” section to order.

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.

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

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

Boneless leg

4-7 lbs
1.5-2.6 kg

Medium
(160°F/71°C)

20-25

Loin roast,
boneless

4-6 lbs
1.5-2.2 kg

Medium
(160°F/71°C)

20-23

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