20
Using Your Rotisserie Burner
A Rotisserie kit can be purchased as an accessory for the grill. See
“Accessories” in the “Assistance” section.
To avoid damage to the warming rack, remove from grill when using the
rotisserie burner.
Do not use the main burners when the rotisserie burner is in use.
Lighting the Rotisserie Burner
1.
Do not lean over the grill.
2.
Push in and turn the control knob to IGNITE/ON. You will hear the
“snapping” sound of the spark.
OF
F
/O
N
R ea
Burner
r
3.
When the rotisserie burner lights, continue to hold the knob in for
another 10 seconds, then release the knob and burner will stay lit.
You will hear the “snapping” sound of the spark until the knob is
released.
IMPORTANT:
If the rotisserie burner does not light immediately, turn
the burner knob to OFF and wait 5 minutes before relighting.
Manually Lighting the Rotisserie Burner
1.
Do not lean over the grill.
2.
Remove the manual lighting extension (see following illustration)
and attach a match to the split ring.
3.
Strike the match to light it.
4.
Gently hold the lit match close to the rotisserie burner.
A
B
A. Lighting extension
B. Rotisserie burner
5.
Push in and turn the control knob to IGNITE/ON. Hold this knob in
for 10 seconds after the burner is lit. You will hear the “snapping”
sound of the spark until after the knob is released.
OF
F
/O
N
R ea
Burner
r
IMPORTANT:
If the rotisserie burner does not light immediately,
turn the rotisserie burner control knob to OFF and wait 5 minutes
before relighting.
6.
Remove the match and replace the manual lighting extension inside
the cabinet door.
Rotisserie Cooking Tips
WARNING
Rotisserie cooking rotates food in front of the rotisserie burner, creating
an intense heat for searing the outside and sealing in natural juices.
The rotisserie burner reaches cooking temperatures in about
1 minute. It is not necessary to preheat when using the rotisserie.
■
Select tender meat and poultry.
■
Allow at least 1" (2.5 cm) space between rotisserie burner and the
food.
■
To make cleanup easier, place a pan under the food to catch
drippings.
■
Add barbecue sauce or glaze only during the last 10 minutes of
cooking to keep sauce from burning.
Trussing Poultry for the Rotisserie
1.
Load the spit rod by sliding one of the forks on the rod, with the
prongs facing inward. Tighten the screw to keep it from slipping.
2.
Push the rod through the center of the bird.
3.
Cut 24" (61.0 cm) of butcher’s string and center it under the bird,
breast side up.
4.
Wrap each end of the string around the wings; catch each wing tip.
Bring the string tightly together at the top of the breast and knot. It is
not necessary to cut off the extra string.
5.
Cut another 20" (50.8 cm) of string and lay it under the back of the
bird. Wrap it around the tail then around the spit rod, cinching
tightly.
6.
Cross the legs on top of spit rod; tie string around the crossed legs.
7.
Connect the twine holding the legs, to the string holding the wings,
and knot. Cut off any bits of hanging string.
8.
Slide on the second fork pushing the tines into the drumsticks.
9.
Center the food and forks on the rod and tighten the thumb- screws.
The bird should be firmly in place on the rotisserie spit rod.
WARNING
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
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