OPERATING INSTRUCTIONS
GENERAL USE OF THE GRILL AND
ROTISSERIE
Each main burner is rated at 10,000 Btu/hr. The main
grill burners encompass the entire cooking area and
are side ported to minimize blockage from falling
grease and debris. Above the burners are stainless steel
radiant (flame covers). The igniter knobs are located
on the lower center portion of the valve panel. Each
rotary igniter is labeled on the control panel.
USING THE GRILL
Grilling requires high heat for searing and proper
browning. Most foods are cooked at the “HI” heat
setting for the entire cooking time. However, when
grilling large pieces of meat or poultry, it may be
necessary to turn the heat to a lower setting after the
initial browning. This cooks the food through without
burning the outside. Foods cooked for a long time or
foods basted with a sugary marinade may need a lower
heat setting near the end of the cooking time.
NOTE: This stainless steel grill is designed to grill
efficiently without the use of lava rocks or briquettes
of any kind. Heat is radiated by the stainless steel
flame tamers positioned above each burner.
NOTE: The hot grill sears the food, sealing in the
juices. The longer the preheat, the faster the meat
browns and the darker the grill marks.
USING ROTIS Kit
The rotisserie motor is capable of turning up to a 12lb.
cut of meat or poultry. The motor slides onto the
stainless steel motor mount. The rotisserie motor must
be electrically grounded in accordance with local codes
or, in the absence of local codes, with the National
Electrical Code, ANSI/NFPA 70-1990.
The skewer for the rotisserie is assembled into the
motor assembly by placing the pointed end into the
motor, and then sliding the grooved bushing into the
slot at the opposite side of the grill. The thumbscrew for
the grooved bushing should be inside the grill body. To
load the skewer, begin with the bushing screwed on the
skewer rod at the opposite end from the point. Then
slide the counter balance apparatus and tighten on the
skewer rod approximately 2~4” from the bushing. Slide
the first meat fork onto the skewer rod prongs toward
the food. Center the product to be cooked on the skewer
then push the meat forks firmly together. Tighten the
wing nuts as tight as possible.
It may also be necessary to wrap the food with butchers
string (never use nylon or plastic string) to secure any
loose portions. Once the food is secure insert the skewer
into the motor. It is normal for the skewer to flex when
larger cuts of meat are being cooked. It may also be
necessary to remove the grill rods for larger cuts of
meat. If the meat scrapes on the grill rods during any
part of the rotation, then the grill rods must be removed.
Adjust the counter balance weight to balance the
heavier side of the meat and avoid lopsided rotation of
the rotisserie motor.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
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