Turbo CG3TCBN, Instruction Manual

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Note: Warming Rack must be removed for rotisserie
cooking. It may be necessary to remove a Cooking Grill
to gain greater depth when cooking large cuts of food.
Rotisserie Cooking (non-rear burner models)
A rotisserie is mostly used to cook large pieces of meat
and poultry to assure slow, even cooking. The constant
turning provides a self-basting action, making food cooked
on a rotisserie exceptionally moist and juicy.
Since indirect heat is used in cooking on this type of
rotisserie cooking, a foil or aluminum basting pan is advis-
able to prevent excessive flare-ups. Place the basting pan
directly on top of the Flame Tamer. Pan can be emptied
with a bulb baster (
Figure 18 ).
For successful rotissering, the meat should be centered
and balanced as evenly as possible on the spit rod to avoid
overworking the rotisserie motor. Center meat on spit, then
secure in place with the fork-like skewers. Test the loaded
spit for proper balance by supporting both ends in your
palms. Roll spit. If spit does not turn easily, the meat is not
properly balanced and will need to be repositioned. If your
food isn't balanced, use the
Counterbalance to correct this
condition to assure trouble-free rotisserie cooking by always
maintaining the perfect balance, see
Page 12 .
Remember, keep lid closed and operate burner on LOW
when rotissering.
Rotisserie Cooking (rear burner Elite models)
Rotisserie cooking produces foods that are moist, flavorful
and attractive. The optional rotisserie system is most com-
monly used for cooking meat or poultry and is designed to
cook food from the back burner using infrared heat. The
location of the burner allows the placement of a cooking pan
beneath the food to collect juices for basting and gravy
(
Figure 19 ).
To flavor the contents of the cooking pan you may add
herbs, onions, or other spices of your choice. The back
burner is an infrared type, which provides intense searing
radiant heat. The intense heat sears in the natural juices
and nutrients found in quality cuts of meat.
The cooking times on a rotisserie will be approximately the
same as for oven cooking.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost impor-
tance. The rotisserie must turn evenly or the stopping and
starting action will cause the food to cook unevenly and pos-
sibly burn the heavier side.
The easiest foods to balance are those of uniform shape
and texture. To test if the food is balanced correctly when
secured, place the ends of the rotis- serie spit loosely in the
palms of your hands. If there is no tendency to roll, give the
spit a quarter turn. If it is still stable, give it a final quarter
turn. It should rest without turning in each of these positions.
It can then be attached to your grill.
Food Preparation
When preparing poultry, truss the birds tightly so that wings
and drumsticks are close to the body of the bird. The cavity
of the bird may be stuffed prior to this. Pull the neck skin
down and, using a small skewer, fix it to the back of the bird.
Push the rotisserie spit through lengthwise, catching the bird
in the fork of the wishbone. Center the bird and tighten with
the holding forks. Test the balance as described before.
A rolled piece of meat requires the rotisserie skewer to be
inserted through the center of the length of meat, then
secured and balanced.
For meats that contain bones, it is best to secure the rotis-
serie skewer diagonally through the meaty sections. If pro-
truding bones or wings brown too quickly, cover with pieces
of foil.
Tips for Using The Back Burner
For back burner lighting instructions refer to page 6 of this
Owner’s Manual.
The location of the back burner makes it more susceptible
to winds that will decrease the performance of your rotis-
serie cooking. For this reason you should not operate the
back burner during windy weather conditions.
For best results, always rotisserie cook with the grill lid
down and the Back Burner control knob set to HIGH.
Do
not use the main grill burners when the Back Burner is
in operation.
- 9 -
Figure 18
Basting
Pan
Figure 19