USING THE ROTISSERIE
WARNING!
Never have the grill burners (bottom burners) on during Rotisserie cooking. It will burn your meat and make it very dry. Use only one section at a time, grill or rotisserie.
PREPARATION
Recommended:
Dental floss or butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil, and hot pads.
Working Area: |
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Allow enough space to accommodate food and rotisserie rod |
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assembly in a clean environment. |
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Meat Preparation: |
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Tie meat with butcher string or Dental floss in three areas. Buy |
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a roast that is equally balanced from top to bottom in size. |
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The meat will cook more evenly while on the Rotisserie. For |
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Poultry, tie wings and legs to the body using Dental floss or |
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butcher string to prevent flopping around while turning. |
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(Fig. 35) |
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1. Determine the center placement for the food, put first prong |
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on the rod, turn ‘L’- shaped screw to tighten. | FIG. 35 |
2.Center tied meat/poultry on the rod, place second prong, turn ‘L’- shape screw to tighten. (Fig. 36)
3.Pick up the rod, rotate it to check for balance. If not, adjust prongs and food to balance. Take pliers and tighten the ‘L’- shape screws on both sides of the prong.
4.Remove grates and top rack on the grill. Place bottom portion of broiler pan on ceramic rods, so meat drippings can be caught in pan. (Fig. 37).
FIG. 36 | FIG. 37 |
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