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The grill rotisserie system is designed to cook items from the
back using infrared heat. The location of the burner allows the
placement of the rotisserie basting pan (included) beneath the
food to collect juices and drippings for basting and gravy. To
f
lavor the contents of the basting pan, you can add herbs,
onion, garlic, or spices. Hams are especially good with the
addition of pineapple slices and brown sugar to the basting
pan. The rotisserie burner is an infrared type which provides
intense searing radiant heat. Preferred by chefs over other
methods, this intense heat is magnificent for searing in the
natural juices and nutrients found in quality cuts of meat.
Once lit, the rotisserie burner will reach cooking temperatures
in about 1 minute. The orange/red glow will even out in about 5 minutes. The rotisserie motor is equipped with
metal gears and is capable of turning up to a 25 lb. cut of meat or poultry. The rotisserie motor on the grills is
secured down to a cast rotisserie block with two black screw- down knobs. The rotisserie block is in turn bolted
to the right side panel. The rod for the rotisserie is assembled into the motor assembly by placing the pointed
end into the motor, and resting the handle end on the support at the left side of the grill. With the rod pushed
as far as possible into the motor, the grooved rod should rest on the rollers.
To load the rod begin with the handle in place, and slide one of the meat holders (prongs facing away from the
handle) onto the rod. Push the rod through the center of the food, then slide the second meat holder (prongs
toward the food) onto the rod. Center the product to be cooked on the rod then push the meat holders firmly
together. Tighten the ‘L’- shape screw with pliers. It may also be necessary to wrap the food with butchers
string or dental floss (never use nylon or plastic string) to secure any loose portions. Once the food is secure,
insert the rod into the motor. If needed, remove the grill grates. Place the
basting pan beneath the food. It is normal for the rod to flex when larger
cuts of meat are being cooked.
Also, the motor is equipped with a halogen bulb to provide light when
other sources of light are not sufficient. Use only a 50W Max. Halogen
Narrow Flood replacement bulb.
WARNING!
Halogen lamps are constructed of a glass bulb with a pressurized internal
filament tube that operates at high temperatures and could unexpectedly
shatter. Should the outer bulb break, particles of extremely hot glass could
be discharged into the fixture enclosure and/or surrounding environment,
thereby creating a risk of personal injury or fire. When replacing the bulb, let
the bulb cool, and assure that power to the light has been turned off. Never
allow the hot bulb to come into contact with water. DO NOT TOUCH the light
bulb when in use. It may be hot enough to cause injury.
FIG. 33
USING THE ROTISSERIE
FIG. 34
LIGHT
MOTOR
ROD