KitchenAid KFRU368T ユーザーズマニュアル

4. Gently hold the lit match close to the rotisserie burner.

5. Push in and turn the control knob to LITE/HI. Hold this knob 

in for 10 seconds after the burner is lit. You will see the igniter 
glow until after the knob is released.

IMPORTANT: If the rotisserie burner does not light 
immediately, turn the rotisserie burner control knob to “OFF” 
and wait 5 minutes before relighting.

6. Remove the match and replace the manual lighting extension 

inside the cabinet drawer.

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. Do not preheat when using the rotisserie.

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Select tender meat and poultry.

■

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

■

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

■

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

■

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. Do not 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 not rotate or be loose in any way.

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.

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.

A

B

Roasts
Rib Eye
Sirloin Tip
Rib, boneless

4-6 lbs

Medium-rare
(145°F/ 63°C)
Medium 
(160°F/71°C)

15-20

20-25

Chicken

Turkey, whole

3-6 lbs

7-10 lbs 

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

Medium
(160°F/71°C)

20-25

Loin roast,
boneless

4-6 lbs

Medium
(160°F/71°C)

20-23