I I
Using the Optional Rotisserie
RPH
ic | I | L |
=-+Jr
1. Put one fork on the spit pointing away from the handle.
2.Push spit through the meat so the weight is balanced.
3.Put the second fork on the spit pointing toward the meat.
4.Push both forks into the meat and tighten the thumbscrews.
5.Insert pointed end of the spit
all the way into the motor socket.
6.Put the handle end of the spit into the slot in the front support that matches the motor socket position in the rear support.
7.Plug in the rotisserie motor and turn on the Grill Module. See chart below for suggested cooking times.
Approximate rotluerle cook@ tlmeS
CONTROLSPIT APPROXIMATE
FOODSETTING POSITION COOKINGTIME COMMENTS
REEF |
|
|
| Meat wfff~an | |
|
|
| outer layer of | ||
Rolled rib roast [rare) |
|
| |||
High | 1hr.55 min. | fat may fake | |||
3’h Ibs. (1.5kg.] | HI | ||||
Rolled rump roast [tore) |
|
| longer to cook. | ||
High | 2 hrs. |
| |||
3%Ibs(l.5 kg.) | HI |
| |||
PORK
Rolled loin roast |
| High | 3 hrs. f5 min. |
5 Ibs.(2 kg.) | HI | ||
Spareribs |
| High | 50 min. |
1%Ibs. (I kg.) | HI | ||
Canadian bacon | HI | High | 1hr. 10min. |
2 Ibs. [I kQ.1 | |||
LAME |
|
|
|
Rolled leg |
| Hlgh | 2 hrs.30 min. |
5 Ibs.(2 kg.) | HI | ||
POULTRY |
|
|
|
Chicken |
| High | 1hr.45 min. |
2 Ibs. (1kg.) | HI | ||
Turkey |
| High | 2 hrs.45 min. |
6’h Ibs.(2.5 kg.) | HI | ||
Duck |
| High | 2 hrs.15min. |
3% Ibs. (1.5kg.) | HI | ||
Cornish hen |
|
|
|
2- 1lb. |
| High | 2 hrs. |
(1kg.] hens | HI |
Trusspoultry tightly. Runsplf in at base of the fall and dlago- nally through the cavify to fhe fork of fhe wish- bone. If wing tips brown too rapidly, cover them with roll.
NOTE:
l Use the high posltion for anythlng over two inches (5 cm.) In diameter.
l Turkeys bigger than 8 to 10 pounds should not be put on the rotisserie. Roast then in the oven.
