Jackson Grills LUX400, Руководство пользователя

Страница: 17 / 48

17
3.
USING THE ROTISSERIE KIT ：
•
Take off the rotisserie kit (spit rod & forks assembly) from the grill.
•
Loosen and slide the left fork off of the spit rod.
•
Trim all excess fat from the meat; too much fat can cause a high volume of melted fat to accumulate in the
grease tray, resulting in the potential for a grease fire.
•
Load the meat or poultry onto the spit rod; center the meat as much as possible.
•
Re
-
install the left fork, and then slide the two forks into the meat to secure.
•
Center the forks and meat on the spit rod, then tighten down the fork wing nuts.
•
If the meat has any loose portions, wrap the meat with butcher’s string (never use nylon or plastic )
•
Re
-
install the rotisserie kit into your grill, ensuring that the pointed end is fitted into the motor.
4.
TIPS FOR ROTISSERIE COOKING
：
•
When using the rotisserie, the meat should be centered on the spit rod, after which it must be balanced. To
balance the meat, first rotate the cut so that heaviest side is facing downwards.
•
Next, position the counter balance so that it faces upwards. Secure in place by tightening the counter
balance wing nut. Check the rotisserie function to ensure that the spit is rotating freely. It may be necessary
to adjust the counter balance weight in or out, to achieve a smooth rotation.
•
Place a drip pan on top of the upper flavor shields and position the pan directly beneath the food on the spit
rod. Depending on the flavor you desire, place liquid in the pan such as, water, juices or wine, chop up
onions or add garlic, As the juices fall from the meat they will mix with the liquid and evaporate directly into
the meat, this removes the need for manual basting as this is a self
-
basting system.
•
Do not let the drip tray dry out.
•
You are now ready to rotisserie cook!
•
Season meat or poultry as desired, then light the rotisserie burner (refer to instructions in this manual).
•
Always use a meat thermometer to determine how well the meat is cooked. Insert the thermometer into the
center of the meat. Do not allow the thermometer to touch a bone as this will not give an accurate reading
on the meat thermometer. When checking poultry, the best location to insert the thermometer is in the
center of the thigh muscle, next to the body.
•
Close lid while cooking.
!WARNING!
When cooking fatty meats, check
grease levels in the grease pan, in
order to prevent a grease fire.