17
Cleaning and Maintenance
Any piece of equipment works better and lasts longer when
maintained properly and kept clean. Grilling equipment is no exception. Your
grill must be kept clean and maintained properly.
P
orcelain Grates/Grill Burners
The porcelain grill grates may be cleaned immediately after
cooking is complete and before turning off the flame. Wearing a
barbecue mitt to protect your hand from heat, use a soft bristle
barbecue brush to scrub the porcelain burner grid. Dip the brush
frequently in a bowl of water. Steam is created as the water contacts
the hot grate. The steam assists the cleaning process by softening
the food particles. For thorough cleaning of the grates, allow grates
to cool, then soak 15 to 30 minutes in a hot water and detergent
solution. After soaking, scrub with a teflon scouring pad.
D
O NOT
USE
a steel wool pad, abrasive cleaners or metal brush. They could
damage the porcelain finish.
Before removing the grates and burners, make sure the gas supply is
off and the knobs are in the “off” position. To disassemble the grill
for thorough cleaning, remove parts after they have cooled in the
following order:
1. Porcelain grill grates
2. Flavor generator plates
3. Stainless steel burners
4. Drip guards
Clean greasy parts with a household grease solvent such as
household ammonia and water.
W
ARNING:
Do not use
flammable cleaning materials. Use a flashlight to inspect the burner
inlet to ensure it is not blocked. If obstructions can be seen, use a
metal wire coat hanger that has been straightened out. Shake out
any debris through the air shutter.
Burner Inlet
16
Rotisserie Cooking Chart*
FOOD WEIGHT CONTROL SUGGESTED INTERNAL
SETTING COOKING TEMPERATURE
TIME
Beef Rib Roast 4 - 6 lbs. MED-HI Rare: 145
o
F
14 - 16 min/lb
Medium: 160
o
F
16 - 20 min/lb
Bnls Tip Roast 4 - 6 lbs. MED-HI Rare: 145
o
F
20 - 22 min/lb
Medium: 160
o
F
23 - 25 min/lb
Bone-in Pork Butt 3 - 5 lbs MED - LOW 15 - 18 min/lb 170
o
F
Bnls Pork Loin 3 - 5 lbs MED 22 - 25 min/lb 170
o
F
Smoked Ham Half 5 - 7 lbs MED 22 - 25 min/lb 170
o
F
Chicken
Whole Fryer 2 - 4 lbs MED 25 - 30 min/lb 180
o
F
Quarters MED-HI 20 - 22 min/lb 180
o
F
Turkey
Whole 12 - 14 lbs MED-HI 16 - 18 min/lb 180
o
F
Breast 5 - 6 lbs MED-HI 22 - 25 min/lb 170
o
F
Cornish Hens 1-1/2 - 2 lbs. MED 22 - 25 min/lb 180
o
F
To load the skewer, slide one of the rotisserie forks (prongs
facing away from the end) onto the skewer. Push the skewer through
the center of the food, then slide the second rotisserie fork (prongs
toward the food) onto the skewer. Center the product to be cooked
on the skewer then push the forks firmly toward the food. Tighten
the wing nuts with pliers. It may also be necessary to wrap the food
with butcher’s string to secure loose portions.
N
EVER
use nylon or
plastic string. Once the food is secure, insert the skewer into the
motor. To turn on rotisserie motor, flip the ON/OFF switch located on
the rotisserie motor assembly.
If needed, remove the grill grates. Place the basting pan
beneath the food. Keep canopy closed while using the rotisserie.
Each peek adds about 15 minutes to the cooking time. A meat
thermometer should be used when cooking large pieces of meat to
ensure that the meats are rare, medium, and well cooked.
*NOTE: The above information is given as a guide only. Y ou may
need to vary the heat settings and times due to factors such as
weather, climate and/or personal requirement s.
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