Tabla de contenido
cooking
Cooking Times
The cooking times provided in this chart are only a
guideline to the approximate cooking times, based
on test averages. Cooking times will vary because of
differences in meat, shape, size and amount of fat
and bone.
When cooking with the O
Rotisserie, use a meat
®
STER
thermometer. Insert the point of the thermometer stem
at least 2 inches into the thickest part of the meat, not
near the bone or gristle. The meat thermometer must
not touch the heating element while the basket is
rotating. See the chart on the following page for the
temperatures required for the meat to be cooked.
C
T
ARVING
IPS
Carving Poultry
Arrange the chicken or other poultry on a carving
board with the legs to the right. Starting at the side
facing the carver, cut the leg off body by grasping the
leg with your left hand pulling gently while cutting
through the meat and the joint at the thigh.
Place the leg on the carving board and cut through
the joint to sever the thigh bone from the drumstick.
Slice the meat from the leg and thigh, carving parallel
to the bone.
Insert the meat fork into the breast meat to secure
the body. Sever the wing from the body by carving
through the joint.
Start carving the breast just above the joint where
the wing was removed. Cut thin slices of white meat,
carving upward and cutting parallel to the breast bone.
7
Tabla de contenido
