Cal Flame Chef C100, Руководство пользователя

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USING YOUR ROTISSERIE
The rotisserie burner is an infrared type, which provides intense searing radiant heat.
Preferred by professional chefs over other methods, this intense heat is ideal for searing
in the natural juices and nutrients found in quality cuts of meat.
Cooking with the Rotisserie
The rotisserie system is designed to cook items from the back using infrared heat. The
location of the burner allows the placement of a rotisserie-basting pan (included) beneath
the food to collect juices and drippings for basting and gravy. To flavor the contents of the
basting pan, you can add herbs, onion, garlic, or spices. Hams are especially good with
the addition of pineapple slices and brown sugar to the basting pan.
Operating The Rotisserie
1. To load the rotisserie rod, hold the handle firmly while sliding
one of the fork assemblies (prongs facing away from the han-
dle) onto the rod. Push the rod through the center of the food,
then slide the other holder (prongs toward the food) onto the
rod. Center the meat on the rod and push the fork assemblies
firmly together. Tighten the thumbscrews. To secure any
loose portions of your meat, use butcher string (never use
nylon or plastic string). Place basting pan under the food to
collect the drippings.
2. To use the rotisserie, first mount the motor on the left side of
the grill. Place securely onto support bracket.
3. The rod of the rotisserie system is assembled into the motor
by placing the pointed end into the motor and resting the
threaded end on the support at the side of the grill. Once the
rod is pushed as far as possible into the motor, the grooved
end of the rod should rest on the right side bracket.
4. If necessary, to offset unbalanced loads, slide the counter
weight on to the rod. With the counter weight loose, allow the
loaded rod to rotate and come to a stop. Now rotate the
counter weight above the rod in a vertical position and tighten
the thumbscrew. You can slide the counter weight away from
or closer to the rotisserie rod as needed for balanced opera-
tion.
Light rotisserie burners following instructions on page 23.
Once lit, the rotisserie burner will reach cooking temperature in
about 1 minute. The orange/red glow will even out in about 5
minutes.
“Insert Cad
drawing
showing
rotisserie set
up”
“Insert Cad
drawing
showing
rotisserie
motor”