Table of Contents
Advertisement
Using your rotisserie (optional accessory)
Manually Lighting the Rotisserie Burner
1. Do not lean over the grill.
2. Remove the manual lighting extension (see following illustration) and attach a match to the split ring.
3. Strike the match to light it.
4. Gently hold the lit match close to the rotisserie burner.
5. Push in and turn the control knob to "electric ignition
for 10 seconds after the burner is lit. You will see the igniter glow until after the knob is released.
IMPORTANT: If the rotisserie burner does not light immediately, turn the rotisserie burner control knob
to "OFF
" and wait 5 minutes before re-lighting.
6. Remove the match and replace the manual lighting extension inside the cabinet drawer.
Rotisserie Cooking Tips
WARNING
Food Poisoning Hazard
Do not let food sit for more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
Rotisserie cooking rotates food in front of the rotisserie burner, creating an intense heat for searing the
outside and sealing in natural juices.
The rotisserie burner reaches cooking temperatures in about 1 minute. It is not necessary to preheat
when using the rotisserie.
• Select tender meat and poultry.
• Allow at least 2.5 cm space between rotisserie burner and the food.
• To make cleanup easier, place a pan under the food to catch drippings.
• The hood can be opened or closed, but when using the rotisserie with the smoker the hood should be
closed.
• Add barbecue sauce or glaze only during the last 10 minutes of cooking to keep sauce from burning.
Trussing Poultry for the Rotisserie
1. Load the spit rod by sliding one of the forks on the rod, with the prongs facing inward. Tighten the
screw to keep it from slipping.
2. Push the rod through the center of the bird.
3. Cut 61 cm of butcher's string and center it under the bird, breast side up.
4. Wrap each end of the string around the wings; catch each wing tip. Bring the string tightly together at
the top of the breast and tie a knot. It is not necessary to cut off the extra string.
5. Cut another 50 cm of string and lay it under the back of the bird. Wrap it around the tail then around
the spit rod, cinching tightly.
6. Cross the legs on top of the spit rod; tie string around the crossed legs.
7. Connect the twine holding the legs, to the string holding the wings, and tie a knot. Cut off any bits of
hanging string.
8. Slide on the second fork pushing the tines into the drumsticks.
9. Center the food and forks on the rod and tighten the screws. The bird should be firmly in place on the
rotisserie spit rod.
" & "maximum flame
22
". Hold this knob in
Advertisement
Table of Contents
