rotigrill XL3, Руководство по эксплуатации, Страница: 10 / 13

© Rotigrill Limited
Introduction
Rotisserie cooking is one of the oldest methods of cooking. It retains meat juices, which develops
into a unique flavour that conventional ovens simply cannot match. This guide is intended to offer an
introductory guide to rotisserie cooking for use with rotigrill products.
Getting Started
Always use gloves when lighting the charcoal.
Lighting the charcoal is easily done by covering the base of the tray with Lumpwood Charcoal. Do not
use instant lighting charcoal as this smokes excessively and burns too quickly. Also, avoid briquettes,
which are processed, emit lower levels of heat and also burn too quickly.
Be generous with your charcoal. Fill the tray properly. Rotisserie cooking needs a heat “envelope”
(which is why gas is not good for uncovered rotisseries). Don’t be afraid if your rotigrill seems hot.
It’s meant to be hot, which is why we begin this guide with safety instructions! Your food however,
loves the heat.
Place a couple of firelighters spaced apart amongst the charcoal. Carefully build two towers of
charcoal around the firelighters. Light them carefully using a long taper or gas lighter.
9
Rotisserie Cooking Guide
Next, place two large pieces of
charcoal over the top of the
towers (taking care not to put
the firelighters out). This
creates a furnace effect and
draws air up the towers. Leave for approximately 15 – 20
minutes, and then spread the
charcoal evenly in the tray and
leave for another 15 minutes. When the charcoal is nice and
white (“dusty”) start cooking.
Keep the charcoal topped up at
regular intervals with a few
pieces of charcoal, spread out
evenly.