to 4½ hrs to cook depending on the size and type of meat being cooked. You can have rotisserie cooking with indirect heat as
shown or with an infrared rotisserie burner.
For successful rotisserie, the meat should be centered and balanced as evenly
as possible on the spit rod to avoid overworking the rotisserie motor.(see rotisserie
kit assembly shown below)
Since indirect heat is often used in cooking on a rotisserie, a foil or aluminum
drip pan is advisable to prevent excessive flare-ups. The cooking grills are
removed to allow for the swing of the rotisserie. A basting pan is placed under
the rotisserie area on top of the flame tamer(s) to catch the drippings.
WARNING: Never operate Rotisserie Burner with main (other) burner(s) “ON”.
Warming Rack must be removed when Rotisserie Burner is ON
11
CLEANING & MAINTENANCE
CLEANING THE COOKING GRIDS
After cooking, turn control knobs to “OFF” and let grill cool before attempting to clean your cooking grids. Before first use and
periodically it is suggested that you wash the cooking grids in a mild soap and warm water solution. You can use a washcloth or a
vegetable brush to clean your cooking grids.
CLEANING THE FLAME TAMER
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