Operating instructions
7
18
18
7
Installation Procedure
FIXED INSTALLATION
Clearances above the Cooking Surface
Allow a minimum clearance around the Outdoor Cooking Centre of 203mm from the left side, 152mm from
the right side, and 127mm from the rear above the cooking surface to any adjacent vertical non combustible
construction. If the rear wall of the construction is made from a combustible material, you must allow a
minimum clearance of 610mm to the rear of the BBQ. Do not place the grill under overhead, unprotected
combustible construction. Do not obstruct the flow of ventilation air around the Outdoor Cooking Centre.
Clearances below the Cooking Surface
Allow a minimum clearance around the Outdoor Cooking Centre of 10mm from the sides and 10mm from the
rear below the cooking surface to any adjacent non combustible construction.
203mm**
* Minimum clearance needed for removal and replacement of Rotisserie Motor.
** Minimum clearance needed for removal and replacement of Skewer.
152mm*
260mm
1118mm
108mm
755mm
714mm
632mm
260mm
Min. 127mm to non combustible surface
Min. 610mm to combustible surface
min. 10mm Gap
70mm
min. 10mm Gap min. 10mm Gap
Below the
cooking surface
Using the Rotisserie & Infrared Back Burner cont’d
Food Preparation
When preparing poultry, truss the birds tightly so that wings and drumsticks are close to the body of the bird.
The cavity of the bird may be stuffed prior to this. Pull the neck skin down and, using a small skewer, fix it to
the back of the bird. Push the rotisserie spit through lengthwise, catching the bird in the fork of the wishbone.
Centre the bird and tighten with the holding forks. It may also be necessary to wrap the food with butcher
string (never use plastic or nylon string) to secure any loose portions.
A rolled piece of meat requires the rotisserie skewer to be inserted through the centre of the length of meat,
then secured and balanced.
For meats that contain bones, it is best to secure the rotisserie skewer diagonally through the meaty sections.
If protruding bones or wings brown too quickly, cover with pieces of foil.
Tips for Using The Back Burner
For back burner lighting instructions refer to page 16.
The location of the back burner makes it more susceptible to winds that will decrease the performance of your
rotisserie cooking. For this reason you should not operate the back burner during windy weather conditions.
For best results, always rotisserie cook with the hood down and the Back Burner control knob set to HIGH.
DO NOT use the main grill burners when the Back Burner is in operation.
Using the Smoker Drawer
Preparing to Smoke Food
Smoking gives food a distinctive, delicious flavour. You will find a variety of wood chips or pellets available for
use in smoking grilled foods. Pre-soaking of wood chips may be required so read and follow the manufacturers
instructions for preparation of smoking chips prior to filling the smoker drawer.
Using The Smoker Drawer
Start your Outdoor Cooking Centre and allow it to reach the desired cooking temperature for the food you are
grilling. Wear an insulated cooking glove and pull the smoker drawer out of the Outdoor Cooking Centre and
fill with your prepared smoking chips. Dried herbs and spices may also be added to produce different flavours.
Return the smoker drawer to the Outdoor Cooking Centre, light the Smoker Burner following the instructions
on Page 14, the heat will produce smoke and season the food.
Tips for Smoking Food
You can reduce the strength of the smoke flavour by only smoking for half or three quarters of the cooking
time. The heat required for smoking is normally low to medium.
Foods naturally high in oils lend themselves well to smoking, while drier foods benefit from a marinade. You
can also rub the food with herbs, spices or flavoured oils. Many foods can be smoked to produce stunning
results with very little effort.
Here are a few suggestions for marinating food:
- Tuna steaks, marinated in Asian flavours of sesame oil, soy sauce and sherry.
- Pork fillets, rubbed with ginger, orange rind and brushed with maple syrup.
- Mussels, brushed with lemon rind and chilli oil.
- Lamb cutlets, marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can be used
for a whole leg or rack of lamb.
Here are a few suggestions for smoking food:
- Boneless chicken, chicken pieces, specially sliced chicken breasts smoked with Hickory.
- Fish fillets and assorted seafoods such as prawns, scallops and calamari smoked with Apple Wood.
- White & red meats such as beef, lamb, duck, and pork smoked with Hickory or Mesquite.
De’Longhi Outdoor Cooking Centre - Model DELUX8BIS21/DELUX8BIS21NG De’Longhi Outdoor Cooking Centre - Model DELUX8BIS21/DELUX8BIS21NG