22
COOKING ON ROTISSERIE
1. Place prepared rod into motor, lay across to other side in groove. (Fig.27)
2. Verify placement as shown in Fig. 28.
3. Ignite Burner, start Rotisserie Motor, and keep on High for cooking all meats on the Rotisserie.
4. To check temperature, turn off motor, turn temperature to low while using your instant read
thermometer. For poultry it should read 170º in breast. Thermometer should touch the
breastbone, then lift up 3/4 inch from the bone to get a more accurate temperature. Turn on
motor, return heat to high if more cooking is needed. Repeat above instructions. (Fig. 29)
5. Remove Rod, using hot pads, place meat or poultry on broiler pan bottom, then remove prongs.
(Fig. 30)
CAUTION:
The fork rods are very sharp. Keep hands away from tips when removing the
food.
6. Cover with foil for a 15 to 20 minute waiting time. Meat will carve better and juices will go back
into the meat.
FIG. 27
FIG. 28
USING THE ROTISSERIE
FIG. 29
FIG. 30
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