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To put meat on spit
1.
Put fork on the spit pointing away from the
handle.
2. Push spit through meat so the weight is bal-
anced around the center,
3. Put the second fork on the spit pointing
toward the meat.
4. Push both forks into the meat and tighten
the thumbscrews.
5. Push the pointed end of the spit all the way
into the motor socket.
6.
Put the handle end of the spit into the rack
slot.
7. Plug in and turn on the rotisserie motor. Turn
on the Grill Module. See below for sug-
- gested cooking times.
Approximate minimum rotisserie cooking times
No preheat required.
The individual burner controls help provide extra heat control. HUMED
combination settings can be used for best cooking results
Control Settings
Right Left
Minutes/
Internal
Food
Burner Burner Pound
Temperature
Beef Roast
Well-done HI MED 45
170 F
Pork Loin Roast HI MED 65
185 F
Leg of Lamb
HI MED
45
180 F
Chicken, med.
HI MED
120 Total
190 F
COI nish Game Hen HI
MED 60 Total
190 F
Be sure grills are removed during rotissing.
Roasts of approximately 3-31/z pounds are the most suitable for rotissing. Larger roasts will
greatly increase cooking times.
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