25
USING THE ROTISSERIE
The rotisserie delivers intense and even heat to food to achieve a crust on roasts or to
slowly cook large food items up to 50 lb.
Do not ignite the grill burners while the rotisserie burner is lit. Avoid using the rotisserie in
windy conditions.
Tying meat and poultry
Use butcher string or dental floss to tie meat and poultry before putting them on the
rotisserie rod.
We recommend selecting a roast that is a consistent size and tying it in three areas to
ensure even cooking. For poultry, tie the wings and legs to the body to secure them while
the rotisserie is turning.
Preparing the rotisserie rod
1. Remove the racks and tray
from the secondary cooking
area.
2. Remove the rotisserie rod
from its storage under the drip
tray handle.
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