Instruction Manual

LIGHTING & OPERATING INSTRUCTIONS
ROTISSERIE COOKING
Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The constant turning provides a self-
basting action, making food cooked on a rotisserie exceptionally moist and juicy. Rotisserie cooking generally requires 1 ½ to 4½ hrs to
cook depending on the size and type of meat being cooked. You can have rotisserie cooking with indirect heat as shown or with infrared
rotisserie burner.
For successful roistering, the meat should be centered and balanced as evenly as possible on the spit rod to avoid overworking the
rotisserie motor.
Since indirect heat is often used in cooking on a rotisserie, a foil or aluminum drip pan is advisable to prevent excessive flare-ups.
Generally, the cooking grills are removed to allow for the swing of the rotisserie. A basting pan is placed under the rotisserie area on top
of the flame tamer(s) to catch the drippings.
WARNING: Never operate Rotisserie Burner with main (other) burner(s) “ON”.
Match holder with chain Insert match for manual lighting Normal Burner Flames
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Certificate 252521-2405769
Project 2405769
Figure No.(75)