rotigrill XL3, Operating Instructions Manual, Page: 12 / 13

© Rotigrill Limited
Don’t worry when cooking that the meat looks well done! The surface will have sealed and kept all
the juices in. Even when that Beef looks well done on the outside, it will still be lovely and tender.
You can use the height adjustment to initially seal the meat by having it lower to the charcoal and
then raise it up to allow gentle cooking.
Some sausages and burgers tend to drip a lot of fat, which can make the charcoal flare up. It is useful
to have a small spray bottle handy filled with water to quell any flames (beer will have the same
affect but who wants to waste it)? Buy good quality food and you will be rewarded.
Using Rotisserie Skewers & Forks
When using large rotisserie skewers for joints of meat or chickens, ensure that the skewer goes
through the centre of the meat – don’t forget to have one meat retaining fork already on the
skewer!
Caution : Meat retaining forks are very sharp!
Overloading can occur if meat is not centred on the meat skewer, which will damage your motors.
Too much weight on one side or the other, places considerable strain on the motors and can cause
them to malfunction and break.
Tip! Roll the loaded skewer on your upturned palms . If it rolls evenly you have balanced the food
correctly. If however, the skewer does not roll evenly, it is clear that the food is not centred. Try
again until it is correct.
The meat must not move during rotation. If, even with the meat forks in place, the joint still moves
in any way, use butcher’s wire to secure it
. Meat must be stable and balanced . Place the joint so
that the longest part goes along the skewer. Then securely hold in place with retaining forks. If the
joints are already tied with string (not plastic or netting) then this can be left in place to hold the
joint together. If cooking on more than one skewer, ensure that they are placed on the forks so that
they rotate freely and don’t clash when rotating!
When cooking chickens (and some unruly cuts of meat) wings and legs may tend to “flap” about
(excuse the pun!). These can be secured in place using wooden skewers that have been soaked in
water, and pushed through the meat, to retain them in position.
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Rotisserie Cooking Guide
continued