Manual with Timer 2016

20
any strain on the rotis motor. Balancing the cut of meats that you are
rotissing will increase the life of the motor. Brush the outside of the
chicken with olive oil and sprinkle salt, pepper, and paprika. You can
also try your favorite seasoning salt. Cook at the low heat setting for 40
to 50 minutes. For consistent results use a meat probe thermometer
for accuracy and degree of doneness. Insert a drip pan halfway
through the cooking process and baste with your favorite BARBECUE or
cooking sauce.
FISH & SEAFOOD
Your PGS grill has been designed with particular attention to the special
requirements needed to cook fish and seafood easily. Our performance
grilling system has been designed to provide you with even cooking
temperatures as well as the added flexibility of our variably spaced grids
for small more delicate seafood items. Your grill will greatly enhance
the mild taste of most seafood and fish. Outdoor cooking enthusiasts
have always considered fish and seafood the most challenging, yet most
rewarding, outdoor cooking endeavors. Adding sauces and marinades
to fish and seafood will truly make the little extra effort required
worthwhile. Just keep a few basic points in mind.
Small whole fish, fillets, steaks, and seafood kabobs, are best when
cooked quickly or prepared in a Rotis basket. Wrapping seafood, both
large and small, in foil insures against breakage. Very small and
delicate pieces of seafood can be cooked on the "Vari-Grids" or on a
sheet of aluminum foil for easy handling. Fish is generally considered
"oily" or "non-oily." You can generally tell the difference by feeling the
meat. Oily fish should be grilled with a minimum of basting. Non-oily
fish has a tendency to dry out. Using a basting sauce that contains oil
plus seasonings can minimize this, and wine or lemon juice as required
adding moisture. Experiment a bit and you'll develop methods that will
produce the desired results. Your grill is a wonderful way to cook fish
and seafood! Freshness is the consistent key to great outdoor seafood
meals. You should always thoroughly defrost seafood prior to grilling.
BEEF COOKING GUIDE
(Grill Preheated 5-15 Minutes)
Cooking Time
Amount of Heat for Medium Cooking Tips
Item Meat Setting Doneness and Methods
Hamburgers 1/2 lb. Medium 8-10 minutes Grill with hood closed, turn once
T-bone or 1 to 1.5 lb. Medium 8- 10 minutes Trim off excess fat, cook with hood closed
Porterhouse Steaks minimize flare up, turn steaks once
Sirloin Steaks 1 1/2 " thick Medium 15-18 minutes Same as above, sear meat quickly on HI
then reduce heat
Top Round 1 1/2 " thick Medium 18-22 minutes Marinate first, cook with lid closed
turn only once.
Flank 3/4 " thick High 10-13 minutes Marinate or tenderize, score with diamond
pattern, cook with lid closed, turn once.
Pot of Chuck 3 lb. 1.5" thick Medium 55-75 minutes Marinate or tenderize first, sear outside
Roast feeds 6 to 8 quickly, turning once. Place in a grill safe
baking dish with 1 can of onion soup and one
can of water. Grill using indirect cooking method
by turning heat off directly under meat and
other burner on medium, keep lid closed and
check periodically, keep adding water to pan.
Sirloin Tip 4 to 5 lb. Medium 1 to 1.5 hours Remove cooking grid, center drip pan
directly over ceramic rock, rotis with lid
closed, use a meat thermometer, roast should
reach 155 degrees (ask your dealer about our
"INFRA BROIL " rear burner kit... there is
nothing like it for rotis cooking.
Ribs Medium 15-20 minutes Sear ribs on HI setting briefly,
then turn down to medium, place ribs
in a grill safe dish to cook thoroughly.
Cook via the indirect method with burner
underneath pan off, and other burner
Then Lo 1 to 1.5 hours on Lo. Add two cups of your favorite BBQ
sauce, cover pan or wrap tightly. Be sure
to check for doneness with thermometer.
*The above guide will aid you in achieving excellent cooking results. The more you use your grill the better you and the results will become. Keep in