BHG 720-0882, Руководство пользователя

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Manually Lighting Rotisserie Burner
Using Your Rotisserie Burner
To avoid damage to the warming rack, remove from grill
when using the rotisserie burner. Do not use the main
burners when the rotisserie burner is in use.
Lighting the Rotisserie Burner
1. Open the hood completely. Do not light burners with
the hood closed.
2. Do not lean over the grill.
3. Push in and turn the control knob to IGNITE/ON. You
will hear the “snapping” sound of the spark.
4. When the rotisserie burner lights, continue to hold the
knob in for another 10 seconds, then release the knob
and burner will stay lit. You will hear the “snapping”
sound of the spark until the knob is released.
IMPORTANT: If the rotisserie burner does not light
immediately,turn the burner knob to OFF and wait 5
minutes before relighting.
1. Open the hood completely. Do not light burners with the
hood closed.
2. Do not lean over the grill.
3. Remove the manual lighting extension (see the following
illustration) and attach a match to the split ring.
4. Strike the match to light it.
5. Gently hold the lit match close to the rotisserie burner.
6. Push in and turn the control knob to IGNITE/ON. Hold
this knob in for 10 seconds after the burner is lit. You
will hear the “snapping” sound of the spark until after
the knob is released.
IMPORTANT: If the rotisserie burner does not light
immediately, turn the rotisserie burner control knob to
OFF and wait 5 minutes before relighting.
7. Remove the match and replace the manual lighting
extension inside the cabinet door.
Rotisserie Cooking Tips
Rotisserie cooking rotates food in front of the rotisserie
burner, creating an intense heat for searing the outside
and sealing in natural juices.
The rotisserie burner reaches cooking temperatures in
about 1 minute. It is not necessary to preheat when
using the rotisserie.
■
Select tender meat and poultry.
■
Allow at least 1" (2.5 cm) space between rotisserie
burner and the food.
■
To make cleanup easier, place a pan under the food
to catch drippings.
■
Add barbecue sauce or glaze only during the last 10
minutes of cooking to keep sauce from burning.
A. Lighting extension
B. Rotisserie burner
Food Weight Internal
Doneness or
Tem perature Approx im ate
Grilling Tim e
(m in/b)
Beef
Roasts 4-6 lbs Medium-rare 15-20
Rib Eye (1.5-2.2 kg) (145°F/63°C)
Sirloin Tip Medium 20-25
Rib, boneless (160°F/71°C)
Poultry
Chicken
3-6 lbs Breast 25-30
(1.1-2.2 kg) (170°F/77°C)
Thigh
25-30
(180°F/82°C)
Turkey, whole 7-10 lbs Breast 11-20
(2.6-3.7 kg) (170°F/77°C)
Thigh
11-20
(180°F/82°C)
Lam b
Boneless leg 4-7 lbs Medium 20-25
(1.5-2.6) kg) (160°F/71°C)
Pork
Loin roast, 4-6 lbs Medium 20-23
boneless (1.5-2.2) kg) (160°F/71°C)
ROTISSERIE CHART
Use a portable meat thermometer to check internal
doneness of the food. Turn off rotisserie burner when
meat thermometer reads 5
°
F/3
°
C lower than desired
internal temperature. Continue rotating, hood closed, for
10 minutes before carving.
34
A
B