Weber S-620/650 manual Operating, Cooking

OPERATING INSTRUCTIONS 25

•Do not let cord hang over any sharp edge or hot surface.

•Do not expose to rain.

•To reduce the risk of electric shock, keep extension cord connection dry and off the ground.

•A short power cord is supplied to reduce the risk of tripping over the cord. Extension cords may be used, but caution must be taken to prevent tripping over the cord.

•In absence of local codes the rotisserie motor must be grounded electrically in accordance with the National Electric Code, ANSI / NFPA 70, or Canadian Electrical Code, CSA C22.1.

WARNING: Setup up the rotisserie with food before lighting rotisserie burner.

OPERATING

1)Remove rotisserie shaft from grill. Remove one spit fork.

2)Push the rotisserie shaft through the 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.

5)Insert the pointed end of the rotisserie shaft into the motor. Place the handle end of the rotisserie onto the support rollers.

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)Turn the motor on.

COOKING

•Meats (except poultry and ground meat) should be brought to room temperature before cooking. (20 to 30 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.

•Follow lighting instructions for rotisserie burner on next page.

•Set rotisserie burner on medium-high based on outside air temperatures.

•Place food within area of burner.

•If you wish to save drippings for gravy, place a drip pan directly under the food on top of the Flavorizer® bars.

•Food preparation steps are the same for rotisserie cooking as for regular cooking.

•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.

•Smoker can be used in conjunction with rotisserie for more smoke flavor.

Note: When using the rotisserie burner, grill thermometer will not refl ect the temperature inside the cooking box.

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