Table of Contents
Advertisement
General Instructions
1. NEVER hose the interior or exterior of the rotisserie for cleaning purposes as damage may result. The
rotisserie does not have a fully enclosed cabinet and water can enter the electrics of the machine if
hosed.
2. NEVER load or unload the machine whilst the machine is operating.
3. Should your rotisserie fail electrically check your fuses and main switches before calling for service.
4. Ensure that the spits and skewers are cleaned thoroughly before using for the first time. Scrub them in
hot water with detergent and wipe them down with a food grade sanitizer.
Remember these Points
1. Ensure that the wall plug is securely connected.
2. When cleaning do not hose machine.
3. Switch off all controls and power supply when not in use.
Loading
1. Spit up chickens, place an end skewer (with thumb screw) at the end of spit tighten thumb screws, then
place chicken on the spit by spearing the chicken from bottom end to neck with a middle skewer.
2. Insert spits in the rotisserie. Use the Motor ON/OFF switch to rotate the spits.
Operating Instructions
1. Wash all surfaces and parts in contact with food thoroughly before using the machine.
2. When using for the first time lay charcoal below the spits where you intend to cook. Place fire
lighters/kindling on charcoal and light. Light the fire and move as required to get the charcoal burning
and evenly hot below the spits.
3. Once the fire is established add charcoal as required to maintain steady and event heat.
4. When the charcoal is glowing hot place the spits on the machine.
5. Chickens will expel fats around ½ hour – 1 hour into the cook. It is IMPORTANT to monitor the machine
closely when this happens to prevent unnecessary flaring and burning.
6. If the fats ignite, lift the chickens onto a higher tier to reduce flaring or if necessary remove them from
the machine.
Page | 9
Advertisement
Table of Contents
