Barbeques Galore G2CBL, Инструкция по сборке и эксплуатации, Страница: 41 / 57

Page 41
Using the deluxe model infra-red rear burner and rotisserie (cont.)

With the bbq still OFF, place the rotisserie with food into the bbq, engage the shaft into the
motor, and rest the support collar onto the barbeque windshield. Align the food with the rear
burner, then use pliers and a screwdriver to lock the prongs and support collar.

Switch the motor on. If the shaft does not turn smoothly, or the motor makes a struggling
noise, then the food is not balanced properly. If this happens, adjust the meat position on
the prongs until it is balanced. If you are cooking more than a few kg at once, it may be
easier to use an optional counterbalance available from your local Barbeques Galore store.

Once the shaft is balanced, lock it into place into the motor by adjusting the locking screw
on the support collar. Remove the handle during cooking.

Position a drip pan under the roast, check the alignment, balance and tightness, secure any
loose food by tucking into the prongs, then you are ready to cook!

Light the rear burner as instructed above, once it is alight, switch on the motor and close the
hood, make a quick check that nothing is getting caught when the hood is closed.

Avoid opening the hood too often. Use a meat thermometer to check when the food is done.
Don’t leave the meat thermometer in place when cooking.

Resting the food with the burner OFF, the motor left ON , keeps results exceptionally juicy.
Internal meat temperatures
To obtain correct temperature use an instant-read meat thermometer in the thickest part of the flesh,
careful not to touch any bone.
Beef
Preference Meat Probe Temperature
Rare 140ºF / 60ºC
Medium 150ºF / 66ºC
Well Done 170ºF / 77ºC
Veal
Preference Meat Probe temperature
Rare not advised
Medium 155ºF / 70ºC minimum safe temperature
Well Done 165ºF / 75ºC
Pork
Preference Meat Probe temperature
Rare not advised
Medium 150ºF / 65ºC minimum safe temperature
Well Done 160ºF / 70ºC
Lamb
Preference Meat Probe temperature
Rare 140ºF / 60ºC
Medium 150ºF / 65ºC
Well Done 165ºF / 75ºC
Poultry
Preference Meat Probe temperature
Rare not advised
Medium 170-175ºF / 75-80ºC minimum safe temperature
Well Done not advised; poultry tends to dry out over 175ºF / 80ºC