Using The Rotisserie - Prime Grill 3R12 Owner's Instruction Manual

Using the Rotisserie

never use the grill burners (bottom burners) on during rotisserie cooking. it will
burn your meat and make it very dry. use only one section at a time – grill or rotisserie.
Preparation Preparation
Butcher string, scissors, broiler pan (tin foil OK),
instant read thermometer and foil.
Meat Preparation:
Use a piece of meat that is equally balanced
from top to bottom in size. The meat will cook
more evenly while on the Rotisserie. Tie meat
with butcher string in three areas. For poultry, tie
wings and legs to the body using butcher string to
prevent flopping while turning.
1. Determine the center placement for the food,
put first prong on rod, turn screw to tighten.
2. Center tied meat/poultry on rod, place second
prong on , turn screw to tighten.
3. Pick up rod, rotate it to check for balance. If not
balanced, adjust prongs and food to balance.
For more grilling tips and recipes – see our website.
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4. Place prepared rod into rotisserie motor.
Lay across to other side in grove.
5. Place broiler pan (or tin foil pan) under meat
to collect drippings.
6. Ignite rear infrared burner, start rotisserie motor.
7. To check temperature of meat, turn off motor
and insert thermometer.
Minimum temperatures:
a. Poultry
b. Beef Roasts
c. Ham
8. When cooking is finished, remove rod and
place meat or poultry on broiler pan and
remove prongs.
9. Cover with foil for 15 minutes. Meat will carve
better and juices will flow back into meat.
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