OPERATING INSTRUCTIONS | 21 |
|
|
USING THE ROTISSERIE
Note - Before using your rotisserie, measure your food at the widest point. If it exceeds 9 1/2” (241.8mm), it is too large to fit the rotisserie. If it is too large,
food can be prepared using a roast holder and the Indirect Cooking Method.
IMPORTANT SAFEGUARDS
WARNINGS
•Read all instructions before using your rotisserie.
•This rotisserie is for outdoor use only.
•Remove motor and store in a dry place when not in use.
•Do not touch hot surfaces. Use barbecue mitts.
•This rotisserie is not for use by children.
•To protect against electrical hazards do not immerse cord, plugs, or motor in water or other liquids.
•Unplug the motor from outlet when not in use or before cleaning.
•Do not use rotisserie for other than intended use.
•Make sure motor is off before placing it on the motor bracket.
•Do not operate the rotisserie motor with a damaged cord or plug.
•Do not operate the rotisserie motor if it should malfunction.
•The rotisserie motor is equipped with a three prong (grounding) power cord for your protection against shock hazard.
•The power cord should be plugged directly into a properly grounded three prong receptacle. If use of an extension cord is required, be sure that it is a minimum 16 AWG, 3 wire well insulated cord, marked for OUTDOOR USE ONLY and properly grounded.
•When using an extension cord, make sure it is not in contact with a hot or sharp surface.
•Outdoor extension cords should be marked with the letters
•Do not cut or remove the grounding prong from the rotisserie motor power cord.
•Do not let cord hang over any sharp edge or hot surface.
•Do not expose to rain.
•To reduce the risk of electric shock, keep extension cord connection dry and off the ground.
•A short power cord is supplied to reduce the risk of tripping over the cord. Extension cords may be used, but caution must be taken to prevent tripping over the cord.
•In absence of local codes the rotisserie motor must be grounded electrically in accordance with the National Electrical Code, ANSI / NFPA 70, or Canadian Electrical Code, CSA C22.1.
WARNING: Setup up the rotisserie with food before lighting rotisserie burner.
OPERATING
1)Remove rotisserie shaft from grill. Remove one spit fork.
2)Push the rotisserie shaft through the center of the food.
3)Slide the spit fork onto the shaft. Insert the tines of both spit forks into the food. The food should be centered on the shaft. Tighten the spit fork screws
4)Place the motor in the bracket, slide to lock.
5)Insert the pointed end of the rotisserie shaft into the motor. Place the handle end of the rotisserie onto the support rollers.
6)The rotisserie shaft should rotate so that the heavy side of the meat or poultry rotates down to the bottom. Large cuts may require the removal of the cooking grates and warming rack to allow full rotation of the shaft. Remount the food if necessary for better balance.
7)Turn the motor on.
COOKING
•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 on next page.
•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 Flavorizer® bars.
•Food preparation steps are the same for rotisserie cooking as for regular cooking. Indicated timing in the cookbook will be the same.
•All cooking is done with the lid closed.
•If foods are too heavy or are irregular shapes, they may not rotate well and should be cooked by the Indirect Method without using the rotisserie.
•Smoker can be used in conjunction with rotisserie for more smoke fl avor.
Note - When using the rotisserie burner, grill thermometer will not reflect the temperature inside the cooking box.