Manualshelf

Installation Guide / User Guide

ManualsBrandsDCS ManualsBarbecue48 Inch Built-In Gas Grill with 1,115 Sq. In. Cooking Area, Stainless Steel Grates, 126,500 BTU Total Output, 3 Grill Burners, 2 Side Burners, Integrated Rotisserie Burner, Smoker Tray with Burner, Grease Management and Hood Temperature Gauge: Natural Gas
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USING THE ROTISSERIE
IMPORTANT!
Do not use the grill burners when the rotisserie burner is on. It will burn your meat and make it very
dry. Use only one section at a time, grill or rotisserie.
Preparation
Recommended: dental floss or butcher string, scissors, broiler pan (bottom only), pliers, meat
probe, foil, and hot pads.
Working area
Allow enough space to accommodate food and rotisserie rod assembly in a clean environment.
1 Determine the center placement for the food,
put first prong on the rod, turn “L”-shaped
screw to tighten.
3 Pick up the rod, rotate it to check for balance.
If unbalanced, adjust prongs and food.
Takepliers and tighten the “L”-shaped screws
on both prongs.
2 Center tied meat/poultry on the rod, place
second prong, turn “L”-shaped screw
totighten.
4 Remove grates and top rack on the grill.
Placebottom portion of basting pan on ceramic
rods so meat drippings can be caught in pan.
Meat preparation
Tie meat with butcher string or dental floss in three areas. Purchase a roast that is equally balanced
from top to bottom in size to ensure meat will cook evenly while on the rotisserie. For poultry,
tie wings and legs to the body using dental floss or butcher string to prevent flopping around
whileturning.
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