Pork loin on Farberware

[cuffs054]

I want to use my vintage Farberware "Smokeless Indoor Grill" with factory rotisserie to cook a 8 lb. boneless tied pork loin. Anybody got timing ideas and or recipies?

 

[toggleswitch]

No sorry, no info.

If you can't get it for free there is always the $10 digital verison of the cookbook.........

http://home.search.ebay.com/farberware_Rotisseries_W0QQsacatZ134674

 

[panthera]

We've got

The booklet that comes with it, be happy to scan it and send to you. Might take a day or two to dig it out of the basement...
Let me know if you want *.pdf, *.tif or whatever...
My experience with the grill is that stuff takes significantly longer on the rotisserie than I had expected it to. A four pound chicken takes well over an hour, for instance.
Can't complain about the results, but we are not talking fast here.
(We mainly use the grill, I don't eat meat, so when the big barbecue grill is burning the steaks, non-moo food is going on the little grill.)

 

[cuffs054]

Thanks guys! I have the original book, but it only goes up to 4 lb. The book says that "length is more important than weight" (There's a mouth full) anyway, it says that if the roast is no longer than 12 inches (I'm not making this up) that it will be alright to cook, but gives no indication as to minutes per pound. Did a 5 lb chick tonight and it was great. But the pork is for the California Contessa and I don't want to screw it up.

 

[panthera]

Ah, well

then, my copy won't help you there. I can tell you how we cope with big loads on the rotisserie, it may help.
The arms are adjustable up and down. The lower the arms, the faster the outer layers brown and then burn. So, the more mass involved, the higher I raise the arms.
An aluminum foil 'tent' over the entire cooking surface makes for a very even and thorough baking, despite the spit being raised high enough to keep things from browning too fast.
You can now buy pop-up thermometers in a range of temperatures (Safeway in Wyoming carries them, so Safeway California should, too.) Shove one in, following directions.
The main thing to watch with these units is that the water not evaporate completely and the spit not be too low.
I bet others here can give you advice on the best marinades to keep things from drying out too fast, etc.

 

[cuffs054]

Went ahead and allowed 3 hrs cooking time. It turned out perfectly! Brined it overnight and it was a hit. Served with creamed spinach and roasted veggies. Thanks all for the input.

 

[SactoTeddyBear]

Re: I would think that:

When in doubt, use a Meat Thermometer, rather than trying to guess at an approx time of Cooking, especially when unfortunately the Manual/Cookbook only helps to a certain degree of the items weight or length.

Glad that your Meal did turn out all right and was a hit for everyone that attended your gathering.

Peace, Blessings, Great Meal Cooking on a Farberware Rotissary, Steve
SactoTeddyBear...