Capital Performance Series PSQ30RBI Use And Care Manual page 23

using the rotisserie
try this!
PREPARATION:
Recommended:
Butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil, and hot pads.
Working Area:
Allow enough space to accommodate food and rotisserie rod assembly in a clean environment.
Meat Preparation:
Tie meat with butcher string or unwaxed dental floss in three areas. Buy a roast that is equally balanced from
top to bottom in size. The meat will cook more evenly while on the rotisserie. For poultry, tie wings and legs to
the body using dental floss or butcher string to prevent flopping around.
• Determine the center placement for the food, put 1st prong on Rod, turn "L" shape screw to tighten.
• Center tied meat/poultry on rod and place second prong. Turn "L" shaped screw to tighten.
• Pick up rod, rotate it to check for balance. If not balanced, adjust prongs and food to balance it. Take pliers
and tighten the "L" shaped screw on both sides of the prong.
• Remove grates and top rack on the grill, place bottom portion of broiler pan on radiant trays, so meat drippings
can be caught in pan.
part 2
19
WARNING!
Electrical Grounding Instructions:
This appliance (rotisserie motor) is equipped with a
three-prong (grounding) plug for your protection against
shock hazard and should be plugged directly into a properly
grounded three-prong receptacle. Do not cut or remove the
grounding prong from this plug.
The rotisserie must be electrically grounded in accordance
with local codes or, in the absence of local codes, with the
National Electrical Code, ANSI/NFPA 70-1990. Keep the
rotisserie motor electric cord away from the heated surfaces
of the grill. When not in use, remove and store the motor in
a dry location.
WARNING!
Never turn the grill burners (bottom burners) ON
during rotisserie cooking. It will burn your meat
and make it extremely dry. Use only one thing at a
time, either grill or rotisserie.