NORMAL OPERATION
Cooking with the Rotisserie
•When using the rotisserie, the lid must be closed except when basting.
•Meats (except poultry and ground meat) should be brought to room temperature before cooking. (20 to 30 minutes should be adequate for most foods. If frozen defrost completely before cooking.)
•Tie meat or poultry with a string, if necessary, to make the shape as uniform as possible before putting it on the spit.
•Remove cooking grates and warming rack to allow food to turn freely.
•Follow Lighting Instructions for Rotisserie Burner under Lighting Your Grill section.
•Set Rotisserie Burner on
•Place food within area of burner.
•If you wish to save drippings for gravy, place a drip pan directly under the food on top of the heat distribution plates.
•Food preparation steps are the same for rotisserie cooking as for regular cooking. NOTE: When using the Rotisserie Burner, grill thermometer will not reflect the temperature inside the cooking box.
Operating the Electric Warming Drawer
CAUTION: When operating additional appliances while the rotisserie motor is in use, the household electrical circuit could overload.
WARNING: Do not use or spill liquids on our near the accessory outlet.
1.Make sure that the grill has been plugged into a properly grounded outlet.
2.Before using the Electric Warming Drawer, move the humidity control knob, so that the humidity control vent is partially open. This will prevent moisture and steam from forming in the Warming Drawer.
3.Carefully place food to be warmed inside the Warming Drawer
Do not touch hot surfaces. Use barbecue mitts.
4.Close drawer and turn the power switch to on.
5.Adjust the control knob to reach the desired warming temperature.
WARNING: Moist foods may cause steam to form in the Warming Drawer. Use an oven mitt when opening the Warm- ing Drawer to prevent steam from contacting skin. Steam may cause serious burns to skin.
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