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A FEW WORDS ON MEAT:
The doneness of the meat, whether rare, medium or well done, is affected to a large degree by the thickness
of the cut. Expert chefs say that it is impossible to have a rare doneness with a thin cut of meat.
The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of the meat
when cooking begins, and the degree of doneness desired. When defrosting meats it is recommended that it
be done overnight in the refrigerator as opposed to a microwave. This in general yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn the meat. A spatula will not puncture the meat and let the
juices run out. To get the juiciest meats, and seasoning or salt after the cooking is finished and turn the meat
only once (juices are lost when the meat is turned several times.)
Turn the meat just after the juices begin to bubble to the surface.
Trim any excess fat from the meat before cooking. To prevent steaks or chops from curling during cooking, slit
the fat around the edges at 2-inch intervals.
A FEW WORDS ABOUT FLARE-UPS
Flare ups are unavoidable and usually relate directly to the type of meat being cooked and its fat content.Our
Precision Series Barbecues utilizes hybrid stainless steel/ceramic wave shaped radiants that reduce flare ups
considerably as compared to all stainless or all ceramic Radiants used by other manufacturers. Always trim
excessive fat and use marinades sparingly.
REPLACING THE LIGHTS
1. Carefully wedge a flat tipped screwdriver between the back glass of the light cover and the rotisserie back
panel as shown in Fig A.
2. Using extreme care, push screwdriver back and catch the light cover with opposing hand as shown in Fig B.
3. Access the bulb and carefully pull to remove. Fig C.
4. Replace bulb with a new one as shown in Fig D.
HELPFUL HINTS
Fig. A
Fig. C
Fig. B
Fig. D
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