Cal Flame 2008 Owner’s Manual
Page 11
LTR20081044, Rev. A
Operating Your Barbecue
Basic Grill Operation
Before lighting, make sure all burner controls are off. Do
not attempt to light the burners if the smell of gas is pres
-
ent. Check the connection with a soap and water solu
-
tion after attaching the hose. Make sure there is gas in
the tank and it is sitting upright.
Make sure the drip tray is in place.
1.
Light the grill burners using the instructions on the
2.
previous page.
Turn the control knob to HIGH and preheat the grill
3.
for 15 minutes. Close the top cover during the ap
-
pliance preheat period.
Place the food on the grill and cook to desired com
-
4.
pletion. Adjust heat setting if necessary. You may
set the control knob to any position between HIGH
and LOW.
Allow the grill to cool and clean the drip tray after
5.
each use.
Do not leave the grill unattended while cooking.
Cooking with the Rotisserie
The rotisserie burner is an infrared type, which provides
intense searing radiant heat. It is designed to cook items
from the back using infrared heat. The location of the
burner allows the placement of a rotisserie-basting pan
(NOT included) beneath the food to collect juices and
drippings for basting and gravy.
The rotisserie does not require an additional outlet as
it is powered by a 12-volt input located on the side of
the grill connected with a stainless steel sheathed power
cable.
To load the rotisserie rod, hold the handle firmly while
1.
sliding one of the fork assemblies (prongs facing
away from the handle) onto the rod. Push the rod
through the center of the food, then slide the other
holder (prongs toward the food) onto the rod. Cen
-
ter 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 a basting
pan under the food to collect the drippings.
To use the rotisserie, first mount the motor on the
2.
left side of the grill. Place securely onto support
bracket.
The rod of the rotisserie system is assembled into
3.
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.
If necessary, to offset unbalanced loads, slide the
4.
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 operation.
Once lit, the rotisserie burner will reach cooking
temperature in about one minute. The orange/red
glow will even out in about five minutes.
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