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I
Using the Optional Rotisserie
=-+Jr
RPH
ic
I L
1. Put one fork on the spit pointing
5. Insert pointed end of the spit
away from the handle.
all the way into the motor socket.
2. Push spit through the meat so the 6. Put the handle end of the spit
weight is balanced.
into the slot in the front support
3. Put the second fork on the spit
that matches the motor socket
pointing toward the meat.
position in the rear support.
4. Push both forks into the meat and
7. Plug in the rotisserie motor and
tighten the thumbscrews.
turn on the Grill Module. See
chart below for suggested cooking
times.
F
Approximate rotluerle cook@ tlmeS
CONTROL
SPIT
APPROXIMATE
OOD
SETTING POSITION COOKING TIME COMMENTS
REEF
Meat wfff~ an
Rolled rib roast [rare)
outer layer of
3’h Ibs. (1.5 kg.] HI
High
1 hr. 55 min.
fat may fake
Rolled rump roast [tore)
longer to cook.
3% Ibs(l.5 kg.) HI
High 2 hrs.
PORK
Rolled loin roast
5 Ibs. (2 kg.) HI
High
3 hrs. f5 min.
Spareribs
1% Ibs. (I kg.) HI
High
50 min.
Canadian bacon
2 Ibs. [I
kQ.1
HI High
1 hr. 10 min.
LAME
Rolled leg
5 Ibs. (2 kg.) HI
Hlgh
2 hrs. 30 min.
POULTRY
Chicken
2 Ibs. (1 kg.) HI
Turkey
6’h Ibs. (2.5 kg.) HI
Duck
3% Ibs. (1.5 kg.) HI
Cornish hen
2- 1 lb.
(1 kg.] hens HI
High
1 hr. 45 min.
High
2 hrs. 45 min.
High
2 hrs. 15 min.
Truss poultry
tightly. Run splf
in at base of the
fall and dlago-
nally through
the cavify to fhe
fork of fhe wish-
High 2 hrs.
bone. If wing
tips brown too
rapidly, cover
them with roll.
NOTE:
l Use the high posltion for anythlng over two inches (5 cm.) In diameter.
l Turkeys bigger than 8 to 10 pounds should not be put on the rotisserie.
Roast then in the oven.