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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
Right
Left
Minutes/
Internal
Food
Burner
Burner
Pound
Temperature
Beef Roast
Well-done
HI
MED
45
170 F
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
3-31/z pounds
are the most suitable
for rotissing.
Larger roasts will
greatly
increase
cooking
times.
11
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