Salton GR80B owner manual Prong Meat Tines

Figure 4

Preparing for Use (Cont.)

2-PRONG MEAT TINES

NOTE: Be sure to use two of the same type Meat Tines for each piece of meat you cook!

4.Locate square hole in center of each Meat Tine (the Rotisserie Bar fits through the square hole). Place first Meat Tine onto Rotisserie Bar so pointed ends point

in the same direction as the pointed

end of the Rotisserie Bar. Push Meat Tine against first End Bracket.

5. Pierce meat/food with Rotisserie Bar. Slide meat/food across Rotisserie Bar and into pointed ends of first Meat Tine.

6. Push matching Meat Tine onto Rotisserie Bar so pointed ends face

“in” toward meat/food. While holding first Bracket, firmly push Meat Tine into food.

7.Push remaining Bracket onto Rotisserie Bar and against Meat Tine. See Figure 4.

8.Center food on Rotisserie Bar and push each End Bracket against Meat Tines. Tighten both wing nuts to secure all pieces in place. (NOTE: Do not use excessive force to tighten wing nuts.)

Using 2-prong Meat Tines with two small chickens or cornish hens

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