MEAT LOADING
Distribute the entire load so that the rotisserie is relatively balanced. In other
words, if you have a pit with six racks, you should distribute about
one-sixth of the entire load on each rack. If you are cooking very large items
such as turkeys, take special care to insure that they cannot shift and roll off the
shelves while cooking. You need to secure these large items to the shelves with
butcher’s string or wire, or “chock” the items with stainless steel or rolled
aluminum foil to prevent movement.
Be sure that there is adequate clearance between the top of the meat items and
the top of the cooking compartment. The most serious problem that can occur
in your unit is a “rack jam”, in which racks become engaged between the
rotisserie wheels and the body of the cooking compartment. If a jam should
occur, the rotisserie wheels will become locked. There is an overload device in
the electrical circuit to protect the motor. This overload device should trip in
the event of a jam but damage to racks and other components may have been
incurred. A jam usually occurs when the pit is improperly loaded. Sometimes
all it takes is for one piece of meat to fall from its rack. This piece can fall onto
other pieces causing them to fall. Soon there is an obstruction large enough in
the bottom of the pit for a rack to hit it and become dislodged from its pins. If
that rack becomes engaged in other racks, or one of the rotisserie wheels, then
a rack jam occurs. By carefully loading your pit, you should never have to
worry about this problem.
After completing the meat loading,
always observe at least one full revolution to
make sure that all shelves are properly balanced.
After the meat is loaded, set the thermostat to the desired temperature and
close the oven doors. Refer to the table on the next page for cooking directions.
The first time the p
it is fired, it is recommended that you allow it to operate
or
several hours while empty. This allows any residues (oil, paper, etc.
to be removed. After this is done, you may load meat onto the racks.
Take care
when loading to keep the load balanced. Place meat on each
rack so that the rack remains level (does not tilt forward or rearward).
Do not allow meat to extend beyond the rack surface.
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