Cal Flame 2005 Spa, Owner'S Manual

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Operating Your Barbecue
2005 Spa Owner's Manual Page 31
7/21/2005
The rotisserie system is designed to cook items from the back using infrared heat. The location of the burner
allows the placement of a rotisserie-basting pan (NOT included) beneath the food to collect juices and drippings
for basting and gravy. To flavor the contents of the basting pan, you can add herbs, onion, garlic, or spices.
Operating The Rotisserie
1. To load the rotisserie rod, hold the handle firmly while sliding one of the fork assemblies (prongs facing
away from the handle) onto the rod. Push the rod through the center of the food, then slide the other holder
(prongs toward the food) onto the rod. Center the meat on the rod and push the fork assemblies firmly
together. Tighten the thumbscrews. To secure any loose portions of your meat, use butcher string (never
use nylon or plastic string). Place basting pan under the food to collect the drippings.
2. To use the rotisserie, first mount the motor on the left side of the grill. Place securely onto support bracket.
3. The rod of the rotisserie system is assembled into the motor by placing the pointed end into the motor and
resting the threaded end on the support at the side of the grill. Once the rod is pushed as far as possible into
the motor, the grooved end of the rod should rest on the right side bracket.
4. If necessary, to offset unbalanced loads, slide the counter weight on to the rod. With the counter weight
loose, allow the loaded rod to rotate and come to a stop. Now rotate the counter weight above the rod in a
vertical position and tighten the thumbscrew. You can slide the counter weight away from or closer to the
rotisserie rod as needed for balanced operation. Once lit, the rotisserie burner will reach cooking
temperature in about one minute. The orange/red glow will even out in about five minutes.
Cooking with the Convection 3000 Grill
Outdoor barbecue grills have become increasingly popular for the summertime cooking of meats and
vegetables. Traditionally, barbecue grills have been heated by charcoal briquettes, but a new generation of
barbecue grills are heated by gas fired burners.
Many modern barbecue grills have a closeable hood or other structure which can be used to provide an enclosed
heating compartment. Such heating compartments can be used like the oven on a stove to slow roast various
items of food, such as large pieces of meat.
A problem with present-day barbecue grills is that the heat within the cooking compartment is non-uniform.
The heat in the central portion of the cooking department tends to be much more intense than the heat in the
side portions of the cooking compartment. This leads to uneven cooking within the cooking compartment and
makes use of the outdoor grill somewhat haphazard.
Accordingly, there is need for a barbecue grill which overcomes this problem in the prior art.