Hickory Industries, Inc.
3.0 Working with the Rotisserie
A. Cooking Temperature
The desired temperature in the rotisserie can only be set with the manifold valve knob. Setting "on" is for the high flame setting and represents about 540°F. The grilling temperature can be reduced by turning the knob counter
Flow Index Button
Reduced Flame Setting
High Flame Setting
"Off" Locking Mechanism
Gas Control Lever
Manifold Valve Knob in "Pilot" Position
As a general rule, the higher the grilling temperature, the shorter the cooking time. However, when working with the Old Hickory rotisserie, one must consider that the temperatures will vary from top to bottom. The top of the unit will have higher temperatures due to the natural convection. The cooking temperatures indicated above refer to the top section of the machine. For this reason, the product on the top spits will be cooked faster than the product on the lower spits.
This factor allows for continuous cooking. As the top spits are ready, they should be removed. The spits directly below should then be moved up one spit position, thus freeing a spit position at the bottom of the unit. This bottom position can then be loaded with fresh, raw product. By loading raw product to the bottom, there is no danger of cross contamination.
WARNING: The only way to be sure that the product is completely cooked is by taking the internal temperatures. For example, with poultry, the internal temperature must be at least 185°F at the inner side of the thigh.
For example, when preparing chicken.
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