Weber 450 Tips for Safe Cooking, Cooking Instructions, Cleaning Notes, rotisserie, food shrinkage

6.	Set the Rotisserie Shaft on the cooking box. Slide the	• Food preparation steps are the same for rotisserie
	squared end of the Rotisserie Shaft into the Motor.	cooking as for regular cooking. Indicated timing in
		cookbook will be the same.
		• Preheat barbecue for 10 minutes with the lid down.
		• All cooking is done with the lid down.
		• Cook by Indirect Method as indicated in recipe.
		• If foods are too heavy or are irregular shapes, they
		may not rotate well and should be cooked by the
		Indirect Cooking Method without using
7. Set the Handle Shaft on the cooking box. The Handle		the rotisserie.
	Shaft groove should rest in the cut-out of the cooking	• When meat is done, we recommend that you shut
	box for the Summit 450 & 475 and Summit 650 &	your grill off and let food rest for a few minutes
	675 gas grill.	before removing from the Rotisserie Basket.
8.	Place Rotisserie in grill and allow to rotate a few	WARNING: Rotisserie is metal and will be hot.
	turns. If food shrinks and/or becomes unsecure, re-	Wear oven mits to protect hands during Meat
	adjust Meat Clamp as required to secure food in	Clamp adjustment and movement of the
	Rotisserie basket.	rotisserie.
9.	Remove Rotisserie with food from cooking box before	• Carefully open Meat Clamps and remove food with
	preheating. Preheat barbecue for 10 minutes with lid	a fork and/or tongs from Rotisserie Basket and
	down. Follow cooking instructions in your Weber Gas	place food onto plate or plater.
	Barbecue cookbook and adjust the burners as	• Remove Rotisserie Basket from cooking box once
	needed.
		you are completed with cooking and clean
10. Return rotisserie to the cooking box.
		thoroughly.
11. Turn the motor on and begin cooking.
12. Check on Meat Clamps periodically making sure		Tips for Safe Cooking
	clamps are securely holding food in place.
		• ALWAYS wear protective gloves when handling your
	CAUTION: Re-adjustment of Meat Clamp may be	rotisserie or handle.
	required more than once during cooking due to	• SECURELY tighten thumb screws before starting your

food shrinkage.	rotisserie.
WARNING: Rotisserie is metal and will be hot.
	• It is normal for meat to shrink during cooking. This can
Wear oven mits to protect hands during Meat
	cause the meat to move around in the Rotisserie
Clamp adjustment and movement of the
	Basket or fall from the basket. It may be necessary to
rotisserie.
	STOP the rotisserie and secure the Meat Clamp(s),
Cooking Instructions
	making sure to once again tighten the Thumb Screws.

•When cooking more than one variety of meat (chicken and roast), there is no need to balance the difference in weights, as the basket is designed to carry the weights evenly.

•Can hold up to 2 ten pound whole chickens, whole pork loin, boneless rump roast, prime rib, split chicken breasts, ribs, 2 cornish hens, Italian or Polish sausage, leg of lamb, turkey breasts, or turkey legs. You can also cook a whole fish depending on its size.

Cleaning Notes

•Always wash all components before assembly.

•The rotisserie basket disassembles for easy cleaning in a dish washer. Steel wool pads and/or grill brush may be used for cleaning stubborn areas.

•Meats or poultry should be brought to room temperature before cooking. (30 to 60 minutes should be adequate for most foods. If frozen, defrost completely before cooking.)

•Tie meat or poultry with a string to make the shape as uniform as possible before placing in basket.

•Remove cooking grates and warming rack to allow food to turn freely.

•If you wish to save drippings for gravy, place a drip pan in the center on top of the Flavorizer Bars before positioning the rotisserie and food in

the barbecue.