DCS BGA27-BQ, Use And Care Manual, Page: 21 / 35

20
WARNING:
Never have the grill burners ( bottom burners) on during Rotisserie cooking, it
will burn your meat and make it very dry. Only one thing on at a time, grill or
rotisserie.
PREPARATION
Recommended:
Dental floss or butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil,
and hot pads.
Working Area:
Allow enough space to accommodate food and
rotisserie rod assembly in a clean environment.
Meat Preparation:
Tie meat with butcher string or Dental floss, in
three areas. Buy a roast that is equally balanced
from top to bottom in size. The meat will cook
more evenly while on the Rotisserie. For Poultry,
tie wings and legs to the body using Dental
floss or butcher string to prevent flopping
around while turning. (Fig. 20)
1. Determine the center placement for the food, put 1st prong on Rod, turn L shape screw to
tighten.
2. Center tied meat/poultry on Rod, place second prong, turn L shape screw to tighten. (Fig. 21)
3. Pick up Rod, rotate it to check for balance. If not, adjust prongs and food to balance. Take pliers
and tighten the L shape screw on both sides of the prong.
4. Remove grates and top rack on the grill, place bottom portion of broiler pan on ceramic rods,
so meat drippings can be caught in pan. (Fig. 22)
USING THE ROTISSERIE
FIG. 20
FIG. 21 FIG. 22