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8 USK DGR 31031- 100326
A - PREPARE MEAT
• Place meat (roast) on a plate or cutting board. With a knife, cut
and X-shaped slit through the center of the roast, large enough
for the center heating element cover to fit in.
• NOTE : if using smaller roasts or meat cut in pieces, you can use
the tower of the skewers instead
• Position the cover with the mounted roast over the center
heating element.
B- PREPARE POULTRY
• The giblets should be removed from the poultry
• Feed the center heating element cover through the bottom of
the tower
• Pull the chicken open and mount it over the top of the tower, so
that the drumsticks hang downwards on the side of the tower.
• Make sure the center heating element cover’s end comes
through the neck of the chicken, or extends through the front of
the body cavity as much as possible, if the poultry is large.
• Lift the poultry, using the metal loop at the end of the center
cover, with the hook handle, and position the center cover over
the heating element, with the poultry mounted. The bottom of
the tower shall rest on the drip pan.
C- USING SKEWERS
• To make kebabs or roasts smaller pieces of meat, the skewers will
come handy.
• Cut the meat in small pieces, marinate if desired, and then add
the cubed meat / small pieces / sausages onto the skewers.
• When skewers are loaded with food, insert the short end of the
skewer’s shaft into the holes of the tower so that they fit into
vertical position
• Slide the tower into position around the central heating element,
so that it stands on the drip tray.