RotisserieCooking Tips

KitchenAid KFRS361T, KFRS271T RotisserieCooking Tips, Manually Lighting the Rotisserie Burner

Manually Lighting the Rotisserie Burner

1.Do not lean over the grill.

2.Remove the manual lighting extension (see following illustration) and attach a match to the split ring.

Freestanding grills - right-	Built-in grills - right-hand
hand cabinet door	side flange

3.Strike the match to light it.

4.Gently hold the lit match close to the rotisserie burner.

A. Lighting extension

B. Rotisserie burner

5.Push in and turn the control knob to LITE/HI. Hold this knob in for 10 seconds after the burner is lit. You will hear the “snapping” sound of the spark until after the knob is released.

IMPORTANT: If the rotisserie burner does not light immediately, turn the rotisserie burner control knob to OFF and wait 5 minutes before relighting.

6.Remove the match and replace the manual lighting extension inside the cabinet door.

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.

Rotisserie cooking rotates food in front of the rotisserie burner, creating an intense heat for searing the outside and sealing in natural juices.

The rotisserie burner reaches cooking temperatures in about 1 minute. Do not preheat when using the rotisserie.

■Select tender meat and poultry.

■Allow at least 1" (2.5 cm) space between rotisserie burner and the food.

■To make cleanup easier, place a pan under the food to catch drippings.

■The hood can be opened or closed, but when using the rotisserie with the smoker the hood should be closed.

■Add barbecue sauce or glaze only during the last 10 minutes of cooking to keep sauce from burning.

Trussing Poultry for the Rotisserie

1.Load the spit rod by sliding one of the forks on the rod, with the prongs facing inward. Tighten the screw to keep it from slipping.

2.Push the rod through the center of the bird.

3.Cut 24" (61 cm) of butcher’s string and center it under the bird, breast side up.

4.Wrap each end of the string around the wings; catch each wing tip. Bring the string tightly together at the top of the breast and knot. Do not cut off the extra string.

5.Cut another 20" (50.8 cm) of string and lay it under the back of the bird. Wrap it around the tail then around the spit rod, cinching tightly.

6.Cross the legs on top of spit rod; tie string around the crossed legs.

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