Owners Manual

USING YOUR GRILL- Rotisserie Cooking
WARNING: Never stand with your head directly over the Grill when preparing to light the Rotisserie
burner, to prevent possible bodily injury. Never operate Rotisserie Burner with main (other) burner(s)
“ON”. Warming Rack must be removed or in Tilt-Away Position when Rotisserie Burner is ON.
Rotisserie Cooking Tips
Rotisserie is mostly used to cook large piece 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 or with infrared rotisserie burner.
Preferred by professional chefs over other methods, the intense heat is ideal for searing in the natural
juices and nutrients found in quality meat. For successful rotisserie, the meat should be centered and
balanced as evenly as possible on the spit rod to avoid overworking the rotisserie motor.
Your Ruby Grill is designed with High & Low Spit Rod positions, the Low position centers your meat in
the grills body, while the high positions bring it closer to the back Infra-Red burner for High Heat
Searing. Also, you can place up to Two Rotisserie Rods and Motors Criss-Crossed as shown in the above
example for Setup of your Rotisserie Assembly.
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