© Rotigrill Limited
Meat contains water, which will boil away during cooking, thus making the meat shrink.
From time to time, meat forks will need to be pressed into the meat and re-tightened. You
must ensure that the meat does not start to move whilst on the skewer. Do not attempt this
while the skewer is rotating. Take the skewer off (use oven gloves) and then replace it once
the adjustments have been made.
Kebab Skewers
When cooking softer items such as sausages and vegetables, hold them in place with a piece
of potato at each end. Then push both ends together and this will ensure the food turns
properly and is evenly cooked.
When skewering corn on the cob, do not push too hard or you will bend the skewer. Apply
some pressure and slowly turn the skewer at the same time. Withdraw the skewer if you
meet too much resistance and try the process again.
Cleaning Up
Rotisserie cooking retains meat juices and boils away a lot of the fat. What fat there is will drip on to
the hot coals. You will be surprised at the small amount of fat residue at the end of cooking. Be
patient and allow the coals to burn until they are thoroughly cool. You will be left with a fine dust
(there may be some unburned charcoal pieces), which you can simply tip out onto newspaper and
then slip the contents into your green recycle bin. Alternatively, keen gardeners will know that ash is
good for your garden.
Small amounts of grease do build up on the sides of the fire tray, the end pieces that hold the gear
assembly and the kebab gear drive assembly. From time to time this can be cleaned with warm
water and detergent and a non-metallic scourer.
Recipes
Please visit
our website, www. rotigrill.com and click on “Recipes” for FREE recipe downloads.
Now you’re getting the taste for a rotigrill.
12
Rotisserie Cooking Guide
continued
Summary of Contents for XL3
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