DCS BGB30-BQR manual Using the Rotisserie, Recommended, Working Area, Meat Preparation

USING THE ROTISSERIE

IMPORTANT:

Never have the grill burners (bottom burners) on during Rotisserie cooking. It will burn your meat and make it very dry. Use only one thing on 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 a roast 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 to the body using Dental floss
or butcher string to prevent flopping around
while turning. (Fig. 24)	FIG. 24

1.Determine the center placement for the food, put 1st prong on Rod, turn L shape screw to tighten.

2.Center tied meat/poultry on Rod, place second prong, turn L shape screw to tighten. (Fig. 25)

3.Pick up Rod, rotate it to check for balance. If not, adjust prongs and food to balance. Take pliers and tighten the L shape screw 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. 26)

FIG. 25 FIG. 26

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