Manual KitchenAid 740-0781 (page 24 of 31) (English, French, Spanish)

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ROTISSERIE CHART

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.

TIPS FOR OUTDOOR

GRILLING

Before G

rilling

Thaw food items before grilling.

Preheat grill on high (use all grill

burners) 10 minutes. The hood

must be closed during preheating. Preheating provides the high heat

needed to brown and seal the juices.

Shorten the pre

heat time when grilling high-fat cuts of meat or

poultry, such as chicken thighs. This will help reduce 

flare-ups.

Lightly oil the grill grates

or the food when cooking low-fat cuts of

meat, fish or poultry, such as lean hamburger patties, shrimp or

skinless chicken breasts.

Using too much oil can cause gray ash to deposit on food.

Trim excess fat

from meats prior to cooking to reduce 

flare-ups.

Make verti

cal cuts at 2" (5,0 cm) intervals around the fat edge of

meat to avoid curling.

Add seasoning or salt only after the

cooking is finished.

During Grilling

Turn foods only once. Juices are lost when meat is turned several

times.

Turn meat just when juices begin to appear on the surface.

Avoid puncturing

or cutting the meats to test doneness. This allows

juices to escape.

It may be necessary to lower the heat setting for foods that cook a

long time or are marinated or basted in a sugary sauce.

If using a high flame, add barbecue sauce only during the last 10

minutes of cooking to avoid burning the sauce.

The degree of doneness is influenced by the type of meat, cut of

meat (size, shape and thickness), heat setting selected, and length of

time on the grill.

Cooking time will be longer with an open grill

cover.

Cooking Methods

Direct Heat

Cooking by direct heat means the food is placed

on grill grates directly

above lighted burners. Hood position can be up or down. If hood is in the

up position, total cooking times may be longer.

Direct heat sears the food. Searing is a process that seals natural juices in

food by cooking with intense heat for a short period of time. While

juices stay inside, the outside is browned with a flavorful grilled coating.

Indirect Heat

For best results, do not select the indirect heat coo

king method when it is

windy.

Cooking by indirect heat means the food is placed on the grill grate

above an unheated burner, allowing heat from lighted burner(s) on either

side to cook the food.

If possible, turn on 2 burners. Cook with the hood down. This will

shorten the cooking time.

Food Weight Internal

Doneness or

Temperature

(°F/°C)

Approximate

Grilling Time

(min/lb)

Beef

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

Poultry

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

Lamb

Boneless leg 4-7 lbs

(1.5-2.6 kg)

Medium

(160°F/71°C)

20-25

Pork

Loin roast,

boneless

4-6 lbs

(1.5-2.2 kg)

Medium

(160°F/71°C)

20-23

WARNING

Food Poisoning Hazard

Do not let food sit for more than one hour before or

after cooking.

Doing so can result in food poisoning or sickness.

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KitchenAid 740-0781 Manual

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