CUS-012-0111-01
Page 1 of 2
COOKING PROCEDURE
Blaze
- C
Cross contamination is very dangerous. Do not load fresh product into rotisserie until cooking
cycle is complete and all cooked product is removed from rotisserie.
1. Ensure that the rotisserie has
been properly preheated at #7 for 30
minutes. When the rotisserie is
preheated and alarm will sound.
Open the door. The burner will
switch off and the drive will stop.
2. Load the skewers by inserting the
pointed end in a hole on the left-
hand plate.
3. Place the hexagonal end in the socket on
the right. Ensure the skewer is locked in place
and that the breast is facing out. Press the
green manual advance switch to rotate the
drive to load the next skewer.
NOTE:
If not using all skewers, ensure that
those that are used are evenly spaced around
the drive plates.
Product
Chicken (1-4 skewers)
Chicken (5-8 skewers)
4. Set the thermostat to #7 and the
timer according to the chart to the
right.
5. After loading, wipe the door handle, control
panel, switches and anything that may come in
contact with raw product.
6. When the alarm sounds indicating
that cooking is finished, insert a
clean, calibrated thermometer into
the thickest part of the chicken
breast (at the center) or thickest part
of the meat on the rib. Measure the
temperature of at least on product
per skewer.
7. If the product does not meet the
desired internal temperature, close
the door and add 5 to 10 minutes to
the timer and continue cooking.
Measure again until the desired
temperature is reached.
8. Unload once the desired temperature is
reached. Wearing heat-resistant gloves, lift the
left end of the skewer slightly. Shift the skewer
to the left to remove it.
Add 5 to 10
minutes
