User Manual

Page | 17
No.
Description
Qty
1
110V Motor
1
2
Rotisserie Rod
1
3
4-Prong Forks
2
4
Bushing
1
5
Washer
1
6
Balance Weight
1
7
Handle
1
8
Rotisserie Rod Bracket (Rear)
2
WARNING: Never operate Rotisserie Burner with main (other) burner(s) “ON”. Warming Rack
must be removed when Rotisserie Burner is “ON”.
Electrical Grounding Instructions
The rotisserie motor is equipped with a three-prong grounding plug for your protection against electric
shock. This plug must be inserted directly into a properly grounded three-prong receptacle. Do not cut
or remove the grounding prong from this plug.
The rotisserie motor must be electrically grounded in accordance with local codes or, in the absence of
local codes, in accordance with the National Electrical Code, ANSI/NFPA 70-1990 or Canadian
Electrical Code, CSA C22.1.
Do not use an extension cord to supply power to your grill. Such use may result in fire, electrical shock
or other personal injury. Do not install a fuse in the neutral or ground circuit. A fuse in the neutral or
ground circuit may result in an electrical shock hazard. Do not ground this appliance to a gas supply
pipe or hot water pipe.
Preparing Food for the Grill
WARNING: Always observe safe food-handling and safe food-preparation practices when using this
grill, to prevent food-borne illnesses.
- Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or
exposed to warm conditions prior to cooking.
- Always use separate plates and utensils for the handling of raw food. Never place raw food and
cooked food on the same plate, and never place cooked food on a plate that was used for handling
raw food.
- Always carefully wash all plates and utensils used to handle raw food before using them to handle
cooked food.
- Always wash all vegetables, seafood and poultry before cooking.
- Always leave uncooked foods in the refrigerator until you are ready to start cooking.
- Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.
Grilling Tips
- If you pre-cook meat or poultry, do so immediately before grilling.
- Refrigerate leftovers within 2 hours of taking food off the grill.
- Never let the tray boil dry. That could be hazardous, as grease from fatty foods that has collected in
the tray could ignite and possibly cause bodily injury or property damage.
- Use a meat thermometer to be sure food has reached a safe internal temperature.
- Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
- Apply a light coating of cooking oil to the cooking grids before grilling, to prevent foods from
sticking.
- Cook similar portion sizes together, so that they all cook evenly.
- Never pierce foods while they are cooking on the Grill, as this will dry them out.