Bull Outdoor BRAHMA 57568, Руководство пользователя

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ROTISSERIE SYSTEM INSTALLATION
The trolley thumb screw should be located on the inside of the grill, screw the knurled nut on next, the counterweight is then added
and then screw on the black handle.
1) To adjust the counterweight, loosen the black handle and slide the counterweight up or down to properly position the weight
of the food being cooked. The purpose of the counterweight is to balance the rotation and prevent lopsided movement of the
motor.
ROTISSERIE SYSTEM OPERATION
NOTE: FOLLOWING THE GUIDELINES BELOW WILL PREVENT STRAINING YOUR ROTISSERIE SPIT ROD AND MOTOR
1) DO NOT EXCEED 20 lb. MAX WEIGHT CAPACITY
2) THE ITEM YOUR PREPARING NEEDS TO BE PLACED IN A BALANCED POSITION ON THE ROTISSERIE SPIT ROD.
3) BEFORE LIGHTING THE INFRARED BURNER CHECK TO MAKE SURE THE MEAT DOES NOT HIT THE INFRARED BURNER WHILE
TURNING.
4) BEFORE LIGHTING THE INFRARED BURNER CHECK TO MAKE SURE THE MEAT DOES NOT HIT THE INFRARED BURNER WHILE
TURNING.
WARNING:

NEVER OPERATE ROTISSERIE BURNER WITH MAIN BURNER(S) “ON”

WARMING RACK MUST BE REMOVED WHEN OPERATING THE ROTISSERIE BURNER
ALWAYS LIGHT THE GRILL WITH THE HOOD IN AN OPEN POSITION!
DIRECT HEAT ROTISSERIE COOKING OPTIONS
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. Rotisserie
cooking generally requires 1 ½ to 4½ hrs. to cook depending on the size and type of meat being cooked.
IN-DIRECT HEAT ROTISSERIE COOKING OPTIONS
You can cook poultry and large cuts of meat slowly to perfection on one side of the grill by indirect heat from
the next burner or with infrared rotisserie burner. The heat from the lighted burner circulates gently
throughout the grill, cooking the meat or poultry without any direct flame beneath or below the food you are
preparing. This method greatly reduces flare ‐ ups when cooking extra fatty cuts, because there is no direct
flame to ignite the fats and juices that drip down during cooking. Place a drip pan slightly smaller than the cut
of meat on the cooking grids or flame tamer surface under the meat being cooked. This will allow you to catch
meat juices for making gravy.
WARNING:
Never operate Rotisserie Burner with main burner(s) “ON” Warming Rack must be removed when operating the Rotisserie Burner