Cooking
F
U N C T I O N I N G
The rods position can be adjusted in order to increase/reduce the distance between the
burner/radiant cast-iron back and the rods:
In order to increase the distance between the burner/radiant cast-iron back and the
rods: pull the rod support - this position is generally adequate for large joints of meat
or poultry on one main rod.
In order to reduce the distance between the burner/radiant cast-iron back and the
rods: push the rod support toward the burner/radiant cast-iron back.
Warning: the rod supports are very hot - always use oven gloves or oven mitts.
Rod should not be loaded with more than 22 lbs (10 kg)
All types of meat that can be put on a spit, such as chicken, turkey, duck, hare, etc…
should be supported by flat rod. Secure the meat with the forks supplied to that end.
For red meat, or sides that are difficult to balance on the rod, use the English rod.
White meat, such as poultry, veal, pork, can be placed in the rotisserie without prehea-
ting it.
For red meat, such as joints of beef or lamb,
it is recommended to preheat the
rotisserie
for about 5 - 10 minutes, before placing the roast. This will ensure that the
outside of the meat will be properly sealed.
5. C
OOKING
4. H
OW TO USE THE VARIOUS RODS
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Page
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9
Support position 1
Support position 2
Support position 3
Flat Rod (Spit)
English - style Rod
