Capital MAESTRO SERIES, Инструкция по использованию и уходу

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USING THE ROTISSERIE (continued):
NOTE: The grill rotisserie system is designed
to cook items from the back using infrared
heat. The location of the burner allow the
placement of the 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 basting
pan. The rotisserie burner is an infrared type
that provides intense, searing radiant heat.
Preferred by chefs over other methods, this
intense heat is magnificent for searing in the
natural juices and nutrients found in quality
cuts of meats.
Once lit, the rotisserie burner will reach cooking temperatures in about 1 minute. the orange/
red glow will even out in about 5 minutes. The rotisserie is equipped with metal gears and is
capable of turning up to a 50 lb cut of meat or poultry.
PREPARATION
Recommended Equipment:
Butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil, and
hot pads.
Work Area:
Allow enough space to accommodate food and rotisserie rod assembly in a clean environ-
ment.
Meat Preparation:
Tie meat with butcher string or dental floss in three areas. Buy a roast that is equally bal-
anced from top to bottom in size. The meat will cook more evenly while on the rotisserie. For
poultry, tie wings and legs to the body using dental floss or butcher string to prevent flopping
around.

Determine the center placement for the food, put 1st prong on Rod, turn “L” shaped screw
to tighten.

Center tied meat/poultry on rod and place second prong. Turn ”L” shaped screw to tighten.

Pick up rod, rotate it to check for balance, If not balanced, adjust prongs and food to bal-
ance it. Take pliers and tighten the “L” shaped screw on both sides of the prong.

Remove grates and warming rack on the grill. Place bottom portion of broiler pan on radi-
ant trays to catch meat drippings.

Place prepared rod into motor socket, lay across to other side in groove/ball bearings and
begin.