Operation
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22
Operation
RotisserieThe rotisserie burner is an infrared burner which provides
intense searing radiant heat. Preferredby professional chefs
over other methods, this intense heat is great for searing in
the natural juices and nutrients found in quality cuts of meat.
Once lit, the rotisserie burner will reach cooking temperatures
in about 1 minute. The red glow will even out in about 5
minutes.
Toinstall the rotisserie motor, align the drive shaft on the
motor with the gear box on the side of the grill. Tighten the
thumb screws on the motor into the mounting brackets on the
grill frame. The skewer for the rotisserie is assembled into the
gear box assembly by placing the pointed end into the gear
box and resting the roundedend on the wheels on the left
side of the grill.
WARNING
ELECTRICAL SHOCK HAZARD
This unit is equipped with a groundingplug
for your protectionagainst shock hazard and
should be plugged directlyinto a properly
groundedreceptacle. Do not cut or remove
the groundingprong from this plug.
Keep the rotisserie motor electric cordaway from the
heated surfaces of the grill.
Motor
Skewer
Gear box
Mounting bracket
Thumb screws
Rotisserie fork
Toload the skewer, slide one of the rotisserie forks (prongs
facing away from the end) onto the skewer.Push the skewer through
the center of the food, then slide the second rotisserie fork (prongs
toward the food) onto the skewer.Center the product to be cooked on
the skewer then push the forks firmly toward the food. Tighten the
wing nuts with pliers. It may also be necessary to wrap the food with
butcher’sstring to secure loose portions. Never use nylon or
plastic string. Once the food is secure, insert the skewer into the
motor.To turn on rotisserie motor, flip the ON/OFF switch located on
the rotisserie motor assembly.
If needed, remove the grill grates. Place the basting pan beneath the
food. Keep canopy closed while using the rotisserie. Each peek adds
about 15 minutes to the cooking time. A meat thermometer should be
used when cooking large pieces of meat to ensurethat the meats are
rare, medium, and well cooked.
Food
Weight
Control
setting
Suggested
cooking time*
Internal
temperature
Beefrib roast 4– 6 lbs. Med-High Rare
14– 16 min./lb.
Medium
23– 25 min./lb.
145˚F
160˚F
Bnlstip roast 4 – 6 lbs. Med-High Rare
14– 16 min./lb.
Medium
23– 25 min./lb.
145˚F
160˚F
Bone-inpork butt 3– 5 lbs Med-Low 15– 18 min./lb. 170˚F
Bnlspork loin 3– 5 lbs Med 22– 25 min./lb. 170˚F
Smokedham half 5 – 7 lbs Med 22– 25 min./lb. 170˚F
Chicken
Wholefryer
Quarters
2– 4 lbs Med
Med-High
25– 30 min./lb.
20– 22 min./lb.
180˚F
180˚F
Turkey
Whole
Breast
12– 14 lbs
5– 6 lbs
Med-High
Med-High 16– 18 min./lb.
22– 25 min./lb.
180˚F
170˚F
Cornish hens 1-1/2– 2 lbs. Med 22 – 25 min./lb. 180˚F
*Theabove infor mation is given as a guide only.You may need to vary the heat
settingsand times due to factors such as weather, climate and/or personal
requirements.