Operating Your Barbecue
Rotis Spit Fork
Rotis Spit Handle | Rotis Spit Bushing |
Rotis Spit Rod
Rotis Spit Bracket 
Rotis Motor Bracket 
Rotis Motor
Figure 42. Rotisserie Burner Assembly
The rotisserie burner is an infrared type, which provides intense searing radiant heat. Preferred by profes- sional chefs over other methods, this intense heat is ideal for searing in the natural juices and nutrients found in quality cuts of meat.
The rotisserie system is designed to cook items from the back using infrared heat. The location of the burner allows the placement of a
Operating The Rotisserie
1.To load the rotisserie rod, hold the handle firmly while sliding one of the fork assemblies (prongs fac- ing away from the handle) onto the rod. Push the rod through the center of the food, then slide the other holder (prongs toward the food) onto the rod. Center the meat on the rod and push the fork assemblies firmly together. Tighten the thumbscrews. To secure any loose portions of your meat, use butcher string (never use nylon or plastic string). Place basting pan under the food to collect the drip- pings.
2.To use the rotisserie, first mount the motor on the left side of the grill. Place securely onto support bracket.
3.The rod of the rotisserie system is assembled into the motor by placing the pointed end into the motor and resting the threaded end on the support at the side of the grill. Once the rod is pushed as far as possible into the motor, the grooved end of the rod should rest on the right side bracket.
4.If necessary, to offset unbalanced loads, slide the counter weight on to the rod. With the counter weight loose, allow the loaded rod to rotate and come to a stop. Now rotate the counter weight above the rod in a vertical position and tighten the thumbscrew. You can slide the counter weight away from or closer to the rotisserie rod as needed for balanced operation. Once lit, the rotisserie burner will reach cooking temperature in about one minute. The orange/red glow will even out in about five min- utes.
Cooking with the Convection 3000 Grill
Outdoor barbecue grills have become increasingly popular for the summertime cooking of meats and veg- etables. Traditionally, barbecue grills have been heated by charcoal briquettes, but a new generation of barbecue grills are heated by gas fired burners.
Many modern barbecue grills have a closeable hood or other structure which can be used to provide an enclosed heating compartment. Such heating compartments can be used like the oven on a stove to slow roast various items of food, such as large pieces of meat.
Barbecue Owner’s Manual | Page 31 |
12/17/04 | www.calspas.com |
