DCS BGB" Series PREPARATION Recommended: , Working Area:, Meat Preparation:

25
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:
Allow enough space to accommodate food and rotisserie rod
assembly in a clean environment.
Meat Preparation:
Tie meat with butcher string or Dental floss in three areas. Buy
aroast that is equally balanced from top to bottom in size.
The meat will cook more evenly while on the Rotisserie. For
Poultry,tie wings and legs tothe body using Dental floss or
butcher string to prevent flopping around while turning.
(Fig.35)
1. Determine the center placement for the food, put first prong
on the rod, turn ‘L’- shaped screw to tighten.
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).
USING THE ROTISSERIE
FIG. 35
FIG. 36 FIG. 37