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Hickory Industries, Inc.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/45 Series Manual12/00
Page 21 of 38
3.0 Working with the Rotisserie
A. Cooking Temperature
The desired temperature in the rotisserie can only be set with the manifold valve knob. Setting "on"
is for the high flame setting and represents about 540°F. The grilling temperature can be reduced by
turning the knob counter clock-wise (CCW), towards the "pilot" position.
Flow Index Button
High Flame Setting
Reduced Flame Setting
Manifold Valve Knob in "Pilot" Position
As a general rule, the higher the grilling temperature, the shorter the cooking time. However, when
working with the Old Hickory rotisserie, one must consider that the temperatures will vary from top
to bottom. The top of the unit will have higher temperatures due to the natural convection. The
cooking temperatures indicated above refer to the top section of the machine. For this reason, the
product on the top spits will be cooked faster than the product on the lower spits.
This factor allows for continuous cooking. As the top spits are ready, they should be removed. The
spits directly below should then be moved up one spit position, thus freeing a spit position at the
bottom of the unit. This bottom position can then be loaded with fresh, raw product. By loading
raw product to the bottom, there is no danger of cross contamination.
WARNING: The only way to be sure that the product is completely cooked is by
taking the internal temperatures. For example, with poultry, the
internal temperature must be at least 185°F at the inner side of the thigh.
For example, when preparing chicken.
"Off" Locking Mechanism
Gas Control Lever