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2. Using the Grilling Surface (Cook Grids):
a)
Grilling requires high heat for searing and proper browning.
b)
Most foods are cooked at the “HI” heat setting for the entire
cooking duration.
c)
When grilling large pieces of meat or poultry, it may be
necessary to turn the heat to a lower setting, after the initial
searing. This allows the food to cook through without burning
the outside. Foods cooked for a long time or basted with a
sugary marinade may need a lower heat setting near the end of the cooking time.
d)
Turn the control knob
(s) to “Hi” and preheat the grill for 8 minutes. (Time may vary based on climate)
Note: Keep the grill closed during preheating.
e)
Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The control
knobs
may be set to any position between “HI” and “LO”.
3. Using the Rotisserie Kit:
a) Take off the rotisserie kit (spit rod & forks assembly) from the grill.
b) Loosen and slide the left fork off of the spit rod.
c) Load the meat or poultry onto the spit rod; center the meat as much as possible.
d) Re-install the left fork, then slide the two forks into the meat to secure.
e) Center forks and meat on the spit rod, then tighten down the fork wing nuts
f) If the meat has any loose portions, wrap the meat with
butcher’s string (never use nylon or plastic )
g) Re-install the rotisserie kit into your grill, ensuring that the pointed end is fitted into the motor.
4. Tips for ROTISSERIE cooking:
a) When using the rotisserie, the meat should be centered on the spit rod, after which it must
be balanced. To balance the meat, first rotate the cut so that heaviest side is facing downwards.
Next, position the counter balance so that it faces upwards. Secure in place by tightening the counter
balance wing nut. Check the rotisserie function to ensure that the spit is rotating freely. It may be
necessary to adjust the counter balance weight in or out, to achieve a smooth rotation.
b) Place a drip pan on top of the upper flavor shields and position the pan directly beneath the food on the
spit rod. Depending on the flavor you desire, place liquid in the pan such as, water, juices or wine, chop up
onions or add garlic, As the juices fall from the meat they will mix with the liquid and evaporate directly into
the meat, this removes the need for manual basting as this is a self-basting system.
c) Do not let the drip tray dry out.
d) You are now ready to rotisserie cook!
e) Season meat or poultry as desired, then light the rotisserie burner (refer to instructions in this manual).
f) Always use a meat thermometer to determine how well the meat is cooked. Insert the thermometer into
the center of the meat. Do not allow the thermometer to touch a bone as this will not give an accurate
reading on the meat thermometer. When checking poultry, the best location to insert the thermometer is in
the center of the thigh muscle, next to the body.
g)
Close lid while cooking.
!WARNING!
Do not leave grill unattended
while cooking! Potential
BURN and FIRE RISK!
