LazyMan LM210-28, Инструкция по использованию и уходу, Страница: 20 / 34

OPERATION OF YOUR GRILL
DIRECT HEAT
‘Direct Heat’ is also known as ‘Radiant
Heat’. This type of heat occurs when the
food is placed directly over the heat source
(main burner). The heat radiates directly
from the burners up to the food. Direct
heat is a ‘must have’ for general back yard
bar-b-ques when it is desired to ‘sear’ the
outside of the meat to seal in the juices and
flavors.
INDIRECT HEAT
‘Indirect Heat’ occurs when the heat source
is NOT directly below the food source. Heat
reaches the food source through air
movement and not from direct flames. This
type of heat is also known as ‘convection’
cooking. It is achieved by placing the food
on ONE side of the grill and lighting the
burner(s) on the OTHER side of the grill. The
burner below the food is turned OFF. This
type of cooking requires the use of the
optional hood which remains closed
throughout most of the cooking process.
The heat is regulated by adjusting the
setting on the control knob for the ‘active’
burner(s).
USING THE OPTIONAL ROTISSERIE SYSTEM
Rotisserie cooking is an entirely different
process than cooking with the food resting
directly on the cooking grates. With
rotisserie cooking, the food product is
mounted to a ‘spit’ rod held in place with
‘forks’. The spit rod is mounted to a
rotisserie motor which slowly turns the
food above the burners.
As the meat heats up, juices begin to flow.
As the meat is turning, the juices fall back
into the meat rather that falling away. This
essentially creates a ‘self-basting’ process.
The basting can be enhanced by collecting
the juices that do fall from the meat (in a
basting or baking pan) and reapplying
them to the meat with a basting brush.
The end result is a very juicy and evenly
cooked meal.
The components to your rotisserie system
are:
-Rotisserie Motor
-Motor Holding Bracket(s)
-Spit Rod
-Spit Forks
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