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USING THE VIELUXE ROTISSERIE
WARNING: Set up rotisserie with food before lighting rotisserie burner.
OPERATING
1Remove rotisserie shaft from barbecue. Remove one spit fork.
2.Push the rotisserie shaft through the approximate center of the food.
3.Slide the spit fork onto the shaft. Insert the tines of both spit forks into the food. The food should be centered on the shaft. Tighten the spit fork screws
4.Place the motor in the bracket, slide to lock(see #2. “Attach the motor” on page 24).
5.Insert the pointed end of the rotisserie shaft into the motor. Place the handle end of the rotisserie onto the support rollers(see 4. Insert the Rotisserie Shaft in the Motor on page 24).
6.The rotisserie shaft should rotate so that the heavy side of the meat or poultry rotates down to the bottom. Large cuts may require the removal of the cooking grates and warming rack to allow full rotation of the shaft. Remount the food if necessary for better balance.
7.Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft with food on the cooking box.
9. Turn the motor on.
■Follow lighting instructions for rotisserie burner on next page.
■Set Rotisserie Burner based on outside air temperature.
■Place food within area of burner.
■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.
■Food preparation steps are the same for rotisserie cooking as for regular cooking. Indicated timing in the cookbook will be the same.
■All cooking is done with the lid closed.
■If foods are too heavy or are irregular shapes, they may not rotate well and should be cooked by the Indirect Method without using the rotisserie.
■All cooking is done with the lid down.
■Smoker can be used in conjunction with rotisserie for more smoke flavor.(see Using the Vieluxe Smoker on page 19.
Note - When using the rotisserie burner, the barbeque thermometer will not reflect the cooking temperature inside of the cooking box.
COOKING
■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, if necessary, to make the shape as uniform as possible before putting it on the spit.
■Remove cooking grates and warming rack to allow food to turn freely.
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