To put meat on spit
1.Put fork on the spit pointing away from the handle.
2.Push spit through meat so the weight is bal- anced around the center,
3.Put the second fork on the spit pointing toward the meat.
4.Push both forks into the meat and tighten the thumbscrews.
5.Push the pointed end of the spit all the way into the motor socket.
6.Put the handle end of the spit into the rack slot.
7.Plug in and turn on the rotisserie motor. Turn
on the Grill Module. See below for sug-
-gested cooking times.
Approximate minimum rotisserie cooking times
No preheat required.
The individual burner controls help provide extra heat control. HUMED combination settings can be used for best cooking results
|
|
|
| Control | Settings | Minutes/ | Internal | |
|
|
|
| Right | Left | |||
Food |
|
|
| Burner | Burner | Pound | Temperature | |
Beef | Roast |
|
|
|
| 170 | F | |
| HI | MED | 45 | |||||
Pork | Loin Roast |
| HI | MED | 65 | 185 | F | |
Leg | of | Lamb |
| HI | MED | 45 | 180 | F |
Chicken, | med. |
| HI | MED | 120 Total | 190 | F | |
COI nish Game | Hen | HI | MED | 60 Total | 190 | F | ||
Be sure grills are removed during rotissing. |
|
|
| |||||
Roasts | of approximately | are the most | suitable for rotissing. | Larger roasts will | ||||
greatly | increase | cooking | times. |
|
|
|
| |
11
