Goldair GBQR120 Operating Instructions Manual page 10

Operating your Rotisserie
Page 8
Controlling the flames
The knobs have three basic positions: Off, High and Low. You can achieve any flame height
between low and high by rotating the BBQ control knob between these positions.
Checking the flame
Look underneath the BBQ so that you can see the flames. They should be a soft blue colour with
yellow tips. If the flames are too yellow, there is too much gas and not enough air. The flame will
be inefficient and will give off too much smoke. If the flame is too pale, there is too much air and
not enough gas. If either of these situations occur you may need to clean the burners (See
'Maintenance' section of this manual).
Note: 'Blowback' is a situation where the flame burns inside the burner, towards the front. It
can be recognised by a sharp roaring sound coming from the burner. It is not dangerous unless it
is allowed to persist. If this occurs, simply turn the burner off, wait a few seconds then relight.
Controlling flare up
Flare-ups are sudden bursts of flame that come up over the top of the grill. They are caused by
natural cooking juices from your food falling onto the flame tamer and then burning.
A little bit of flare-up, as well as the resulting smoke, is a good thing. It's what gives BBQ'd food
that unique outdoor flavour. But if it happens too often, or if the flame last more than a couple
of seconds, your food will char, so you need to control it.
First of all, cooking very fatty foods will cause a lot of flare up. You should trim excess fat off your
meat. Also, excess flaring usually means your controls are up too high. Try turning them down.
Cooking with your Rotisserie
There are so many advantages to Rotisserie cooking. Meats are generally juicier, self-basted and
slow roasted. Of course there are a few differences between grilling and Rotisserie cooking that
you need to be aware of, remember that while a lot of grilling is done over a very hot fire you
need a lot less heat for the Rotisserie.
The most important thing to remember in using a Rotisserie is balance and security.
Place the meat on the middle of the Rotisserie skewer and fasten as firmly as you can. If you are
cooking poultry remember to secure the wings and legs in as tightly as possible. If parts are
loose to flop around as it turns you can get burning and it can throw off the balance. If the meat
is unbalanced you will put stress on the Rotisserie motor and will make one side turn slower
than the other causing uneven cooking. Adjust until you have a good balance.
Note: If the Prong doesn't turn smoothly, or makes a struggling sound as it turns, the meat is not
properly balanced. If this happens, reset the meat on the prongs until it is balanced. Cooking
with an unbalanced Prong will eventually burn the motor out.
Using a meat thermometer is best for assessing when the meat is ready.
If you set up your Rotisserie so that the top of the item is moving away from you and place the
drip pan slightly towards the front of the grill then you will have an easier time scooping up the
drippings for basting.