R O T I S S E R I E B U R N E R
O P E R A T I N G I N S T R U C T I O N S
•Turn all knobs to “OFF”
•Open lid during lighting. Turn gas on at LP tank.
•Push in and turn the Rotisserie Burner Knob to the “ON” position.
•Push the Igniter. Be sure burner lights and stays lit.
•No temperature adjustment. Only ON and OFF.
•If the Igniter does not work, follow the match lighting instructions for the main burner on Page 7 of this manual.
Match Lighting Procedure
•Open lid prior to lighting.
•Place an ignited lighter or lit match near the ports, approximately 1.25 cm (1/2”) from burner.
•Push in and turn the Rotisserie burner control knob to ‘HIGH’. The burner should light immediately (within four seconds). If it does not turn off the control knob, extinguish the lighter or match, and wait 5 minutes for gas to clear.
•Repeat steps 1 to 4. If burner still fails to light, refer to the Troubleshooting Guide to determine the cause and solution.
T I P S O N U S I N G
Y O U R R O T I S S E R I E
Guide to Rotisserie Cooking
Rotisserie cooking produces foods that are moist and flavourful. Most commonly used for cooking meat or poultry, the rotisserie is designed to cook food slowly. You can place a cook- ing pan beneath the food to collect juices for basting and gravy. To flavour the contents of the cooking pan you may add herbs, onions, or other spices of your choice.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost importance. The rotisserie must turn evenly or the stopping and starting action will cause the food to cook unevenly and possibly burn the heavier side.
The easiest foods to balance are those of uniform shape and texture. To test if the food is balanced correctly when secured, place the ends of the rotisserie spit loosely in the palms of your hands. If there is no tendency to roll, give the spit a quarter turn. If it is still stable, give it a final quarter turn. It should rest without turning in each of these positions. It can then be attached to your grill.
Food Preparation
When preparing poultry, truss the birds tightly so that wings and drumsticks are close to the body of the bird. The cavity of bird may be stuffed prior to this. Pull the neck skin down and, using a small skewer, fix it to the back of the bird. Push the rotisserie spit through lengthwise, catching bird in the fork of the wishbone. Centre the bird and tighten with the holding forks. Test the balance as described before.
A rolled piece of meat requires the rotisserie skewer to be inserted through the centre of the length of meat, then secured and balanced.
For meats that contain bones, it is best to secure the rotisserie skewer diagonally through the meaty section. If protruding bones or wings brown too quickly, cover with pieces of foil.
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