Operating instructions

18
ROTISSERIE INSTRUCTIONS
USING THE BACKBURNER AND ROTISSERIE
Rotisserie cooking with the backburner is
accomplished without use of the main burners. Follow
the steps in the appropriate sections below to set up
and use these accessories.
SET UP
1. Remove the cooking grids from the barbecue,
if necessary, to obtain maximum clearance for
larger cuts. The fl avor grids may also be removed
if required.
Tip: Aluminum foil or a baking pan may be
placed over the main burners, a little
forward of center, to catch excess drippings
from the meat.
2. Attach the rotisserie motor to the rotisserie
mounting on the right side of your barbecue by
sliding the bracket attached to the motor housing
onto the tab on the right of the barbecue so that
the spit rod will fi t into the motor drive socket from
the left.
3. Follow the LIGHTING INSTRUCTIONS to light
the backburner.
4. Allow the backburner to preheat for approximately
10 minutes on HI LIGHT setting.
PUTTING THE MEAT ON THE SPIT ROD
1. Slide the meat and spit prongs onto the spit rod
so the meat is centered and balanced as well
as possible.
2. Tighten the spit prongs into place so that the
meat remains in a fi xed position on the rod and
the meat rotates with the rod.
RUNNING THE ROTISSERIE
1. Place the pointed end of the spit rod into the motor
drive socket and rest the handle end of the spit
rod in the spit bracket on the right side of the
barbecue.
2. Plug in (if necessary) and turn on the rotisserie
motor.
3. Use a standard roasting guide to estimate the
length of time for your meat. A meat thermometer
may also be used to tell when your favorite cuts are
cooked to your liking. When testing temperatures
with a thermometer, turn off the rotisserie motor
and turn the backburner on LOW. This will keep
the meat from over cooking on one side.
Note: When burning properly, the backburner
grating will glow red. The fi rst time it is used
the backburner may smoke a little.
Important: Operate the backburner with the oven
closed. This simulates an oven effect
and helps your meat cook faster.
Constant rotation of the spit assures
even cooking and maximum retention
of juices.
Note: On large cuts of meat or whole turkeys, it
may be necessary to reduce the heat from
your backburner. Cooking food at a lower
temperature for a longer period of time will
keep the outer surface from burning while
cooking the interior of the meat.
Spit rod
Knob
Spit prongs
Stainless
steel motor