15
Consumer Support
Care and Cleaning
Troubleshooting T
ips
Operating Instructions
Safety Instructions
Convection/Rotisserie Cooking Guide
Meat
Weight
Temp.
Cooking Time
Beef Roast
3–6 lbs.
MED/LOW
2–4 hrs.
Beef Roast
6–10 lbs.
MED/LOW
3–5 hrs.
Pork Roast
2–5 lbs.
MED/LOW
2–4 hrs.
Pork Roast
6–10 lbs.
MED/LOW
3–5 hrs.
Turkey or Chicken
2–5 lbs.
MED/LOW
2–4 hrs.
Turkey or Chicken
5–10 lbs.
MED/LOW
3–5 hrs.
Spit Balancer
www.GEAppliances.com
Cooking with a Spit
LEG OF LAMB
1.
Have 3
″
of bone sawed from small
end of leg.
2.
Leave meat around bone intact to
form a flap.
3.
Put a spit fork on rod.
4.
Fold flap up and run rod through
flap and leg.
5.
Put second fork on rod and insert
forks in each end of leg. Test for
balance. Tighten screws.
POULTRY
1.
With breast down, bring neck skin
up over cavity.
2.
Turn under edges of skin; skewer
to back skin.
3.
Loop twine around skewer and tie.
4.
Turn breast side up; tie or skewer
wings to body.
5.
Put a spit fork on rod. Insert rod
in neck skin parallel to backbone;
bring it out just above tail.
6.
Put second fork on rod and insert
forks in breast and tail. Test for
balance. Tighten screws.
7.
Tie tail to rod with twine. Cross legs;
tie to tail.
THREE CHICKENS ON A SPIT
1.
Tie or skewer wings to body.
2.
Put a spit fork on rod. Dovetail
chickens on rod.
3.
Loop twine around tails and legs;
tie to rod.
4.
Put second fork on rod and insert
forks in chicken.
5.
Tighten screws.
Using the Spit Balancer
1.
Loosen the rod handle to allow the
balancer to turn freely. Set the
rotisserie rod in the slots of the grill
casting. Let the heaviest side of the
meat rotate to the bottom.
2.
Adjust the balancer to the top of the
rod, opposite the heaviest side of
the meat. Tighten the rod handle.
Periodically, check to see if the
meat turns smoothly while cooking.
Adjust the balancer as necessary.
