Using A Meat Thermometer; Rotisserie Cooking Tips - GE JGGN24 Owner's Manual

Using a meat thermometer (not included).
For poultry: insert the tip of the
thermometer in the thickest part
of the thigh close to the body.
For ham or roasts: insert the tip of
the thermometer in the center of
the heaviest section of the meat.
16
Rotisserie Cooking Tips (on some models)
1. The accurate way to determine when
a large piece of meat is done is to use
a meat thermometer. Insert the
thermometer at an angle so the sturdy
pointed metal tip rests in the center
of the thickest part of the meat.
Be careful that it doesn't touch the spit
or the bone, and that the point is not
resting in fat.
Meat Thermometer Guide
Beef/Lamb Rare
Beef/Lamb Medium
Beef/Lamb Well Done
Veal Well Done
Pork Well Done
Poultry Well Done
2. Leave the thermometer in place
while the meat revolves. When the
thermometer reaches the desired
temperature, the meat is done.
Add your sauces during the last few
minutes of cooking time, then take
the meat off the spit and let it stand
about 15 minutes to firm up. Carve
and serve.
130°F (55°C)
150°F (65°C)
160°F (71°C)
150°F (65°C)
170°F (77°C)
170°F (77°C)