Search Tips
Whole Chicken, Fresh-3 Pounds Each
Remove excess fat and skin from thigh and neck area. Rinse birds inside and out with cool tap water. Marinate if desired. Tuck wings and tuck or tie legs. Place on spits, or in baskets, and season as desired.
|
SCR 8 |
||
|---|---|---|
|
Number of Chickens |
Cook Times |
Preheat/Cook Temperature |
|
32 |
1:10:00 |
350°F - 375°F (177°C - 190°C) |
|
24 |
1:00:00 |
350°F - 375°F (177°C - 190°C) |
|
16 |
1:00:00 |
350°F - 375°F (177°C - 190°C) |
|
12 |
0:50:00 |
350°F - 375°F (177°C - 190°C) |
|
6 |
0:50:00 |
350°F - 375°F (177°C - 190°C) |
| SCR 6 | ||
|---|---|---|
|
Number of Chickens |
Cook Times |
Preheat/Cook Temperature |
|
18 |
1:15:00 |
350°F - 375°F (177°C - 190°C) |
|
12 |
1:00:00 |
350°F - 375°F (177°C - 190°C) |
|
6 |
0:50:00 |
350°F - 375°F (177°C - 190°C) |
Whole Chicken, Fresh-2 ½-2 ¾ Pounds Each
|
SCR 8 |
||
|---|---|---|
|
Number of Chickens |
Cook Times |
Preheat/Cook Temperature |
|
32 |
1:05:00 |
350°F - 375°F (177°C - 190°C) |
|
24 |
0:55:00 |
350°F - 375°F (177°C - 190°C) |
|
16 |
0:55:00 |
350°F - 375°F (177°C - 190°C) |
|
12 |
0:50:00 |
350°F - 375°F (177°C - 190°C) |
|
6 |
0:50:00 |
350°F - 375°F (177°C - 190°C) |
| SCR 6 | ||
|---|---|---|
|
Number of Chickens |
Cook Times |
Preheat/Cook Temperature |
|
18 |
1:15:00 |
350°F - 375°F (177°C - 190°C) |
|
12 |
1:00:00 |
350°F - 375°F (177°C - 190°C) |
|
6 |
0:50:00-0:55:00 |
350°F - 375°F (177°C - 190°C) |
Chicken Quarters, Fresh-2 ½-2¾ Pounds
Marinate and season as desired. Place chicken quarters in baskets, bone down.
| Model |
Number of Chicken Quarters per Basket |
Cook Times |
Preheat/Cook Temperature |
|---|---|---|---|
|
SCR 8 |
6-7 |
0:45:00 |
350°F - 375°F (177°C - 190°C) |
|
SCR 6 |
4-5 |
0:50:00-0:55:00 |
350°F - 375°F (177°C - 190°C) |
Whole Turkey, Fresh-10 - 12 Pounds
Clean turkeys and remove the necks and gizzards. Marinate and season as desired. Pin wings to the sides of turkeys and place turkeys on spits.
| Model |
Number of Turkeys |
Cook Times |
Preheat/Cook Temperature |
|---|---|---|---|
|
SCR 8 |
8 |
Step 1-1:45:00 Step 2-1:15:00 |
350°F (177°C) 325°F (163°C) |
|
4 |
Step 1-1:30:00 Step 2-1:00:00 |
350°F (177°C) 325°F (163°C) |
|
|
SCR 6 |
3 |
Step 1-1:30:00 Step 2-1:00:00 |
350°F (177°C) 325°F (163°C) |
Baby Back Ribs, Fresh-1½ - 1¾Pounds
Remove excess fat from ribs and rinse with cool tap water. Weave ribs onto the piercing spits. Season as desired.
| Model |
Number of Turkeys |
Cook Times |
Preheat/Cook Temperature |
|---|---|---|---|
|
SCR 8 |
8 |
0:30:00 |
375°F (190°C) |
|
16 |
0:40:00 |
375°F (190°C) |
|
|
SCR 6 |
6 |
0:35:00 |
375°F (190°C) |
Spare Ribs, Canadian Style-2 - 2½ Pounds
Remove excess fat from the ribs and rinse with cool tap water. Weave ribs into the piercing spit. Season as desired.
| Model |
Number of Turkeys |
Cook Times |
Preheat/Cook Temperature |
|---|---|---|---|
|
SCR 8 |
8 |
1:50:00 |
225°F (107°C) |
|
SCR 6 |
6 |
2:00:00 |
225°F (107°C) |
