USING THE ROTISSERIE
The grill rotisserie system is designed to cook items from the back using infrared heat. The location of the burner allows the placement of the rotisserie basting pan (included) beneath the food to collect juices and drippings for basting and gravy. To flavour the contents of the basting pan, you can add herbs, on- ion, garlic, or spices. Hams are especially good with the addition of pineapple slices and brown sugar to the basting pan. The ro- tisserie burner is an infrared type which provides intense searing radiant heat. Preferred by chefs over other methods, this intense heat is magnificent for searing in the natural juices and nutrients found in quality cuts of meat.
FIG. 36
Once lit, the rotisserie burner will reach cooking temperatures in about 1 minute. The orange/red glow will even out in about 5
minutes. The rotisserie motor is equipped with metal gears and is capable of turning up to a 25 kg cut of meat or poultry. The rotisserie motor on the grills is secured down to a cast rotisserie block with two black screw- down knobs. The rotisserie block is in turn bolted to the side panel. The rod for the rotisserie is assembled into the motor assembly by placing the pointed end into the motor, and resting the handle end on the support at the left side of the grill. With the rod pushed as far as possible into the motor, the grooved rod should rest on the rollers.
To load the rod begin with the handle in place, and slide one of the meat holders (prongs facing away from the handle) onto the rod. Push the rod through the centre of the food, then slide the second meat holder (prongs toward the food) onto the rod. Centre the product to be cooked on the rod then push the meat holders firmly together. Tighten the ‘L’- shape screw with pliers. It may also be necessary to wrap the food with butchers string or dental floss (never use nylon or plastic string) to secure any loose portions. Once the food is secure, insert the
rod into the motor. If needed, remove the grill grates. Place the basting |
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pan beneath the food. It is normal for the rod to flex when larger cuts of | LIGHT |
meat are being cooked. | |
Also, the motor is equipped with a halogen bulb to provide light when | ROD |
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other sources of light are not sufficient. Use only a 40W Max. Halogen Nar- |
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row Flood replacement bulb. |
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WARNING! |
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Halogen lamps are constructed of a glass bulb with a pressurized internal |
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filament tube that operates at high temperatures and could unexpectedly |
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shatter. Should the outer bulb break, particles of extremely hot glass could |
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be discharged into the fixture enclosure and/or surrounding environment, |
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thereby creating a risk of personal injury or fire. When replacing the bulb, let | MOTOR | |
the bulb cool, and assure that power to the light has been turned off. Never | ||
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allow the hot bulb to come into contact with water. DO NOT TOUCH the light |
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bulb when in use. It may be hot enough to cause injury. |
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FIG. 37 | ||
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Do not immerse the rotisserie unit in water.
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