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4. TIPS FOR ROTISSERIE COOKING
：
When using the rotisserie, the meat should be centered on the spit rod, after which it must
be balanced. To balance the meat, first rotate the cut so that heaviest side is facing downwards.
Next, position the counter balance so that it faces upwards. Secure in place by tightening the counter
balance wing nut. Check the rotisserie function to ensure that the spit is rotating freely. It may be
necessary to adjust the counter balance weight in or out, to achieve a smooth rotation.
Place a drip pan on top of the upper flavor shields and position the pan directly beneath the food on the
spit rod. Depending on the flavor you desire, place liquid in the pan such as; water, juices or wine, chop
up onions or add garlic. As the juices fall from the meat they will mix with the liquid and evaporate
directly into the meat, this removes the need for manual basting as this is a self-basting system.
(Replenish as needed).
You are now ready to rotisserie cook!
Season meat or poultry as desired, then light the rotisserie burner (refer to instructions in this manual).
Always use a meat thermometer to determine how well the meat is cooked. Insert the thermometer into
the center of the meat. Do not allow the thermometer to touch a bone as this will not give an accurate
reading on the meat thermometer. When checking poultry, the best location to insert the thermometer is
in the center of the thigh muscle, next to the body.
Close lid while cooking.
Cleaning and Maintenance:
CAUTION:
Keep the grill area clear and free from combustible materials, gasoline and other flammable vapors and
liquids
Do not obstruct the flow of combustion and ventilation air.
Keep the ventilation openings of the cylinder enclosure free and clear of debris.
Ensure that the grill is completely cold before performing any cleaning and maintenance.
Burning off deposits and soiling by turning the main burners on high for about 5 minutes after each use will
keep excessive food residue from building up, but this DOES NOT replace proper cleaning and
maintenance.
1. GENERAL INFO:
This grill is made of stainless steel. There are many different stainless steel cleaners available. Always
use the mildest cleaning method first, scrubbing in the direction of the grain.
To touch up noticeable scratches in the stainless steel, sand very lightly with very fine emery cloth or 800
grit sandpaper, in the direction of the grain. Specks of grease can gather on the surfaces of the stainless
steel and bake onto the surface, giving the appearance of rust.
Use a cleaning pad (such as ScotchBrite) along with a stainless steel cleaner to remove these stains.
(Rub in the direction of the stainless grain.) Final finish with a stainless steel polish, using a soft, dry
cloth.
!WARNING!
When cooking fatty meats, check
grease levels in the grease pan, in
order to prevent a grease fire.
!WARNING!
Clean your grease pan & grease
cup regularly. Failure to do so
may cause a grease fire, resulting
in injury or property damage!
