DCS BG36-BQARN Use And Care Manual page 21

Using The Rotisse rie
WARNING: Never have the grill burners (bottom burners) on during Rotisserie cooking. It will burn
your meat and make it very dry. Use only one thing on at a time, grill or rotisserie.
PREPARATION
Recommended:
Dental floss or 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 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 while turning.
(Fig. 18)
1. Determine the center placement for the food,
put 1st prong on Rod, turn L shape screw to
tighten.
2. Center tied meat/poultry on Rod, place second
prong, turn L shape screw to tighten. (Fig. 19)
3. Pick up Rod, rotate it to check for balance. If not,
adjust prongs and food to balance.Take pliers and tighten the L shape screw on both sides of the
prong.
4. Remove grates and top rack on the grill, place bottom portion of broiler pan on ceramic rods, so
meat drippings can be caught in pan. (Fig. 20)
FIG. 19
FIG. 18
FIG. 20
20