rotigrill XL3, Руководство по эксплуатации, Страница: 11 / 13

© Rotigrill Limited
Topping Up
You should top up your charcoal by putting a thin layer evenly across the tray, roughly every
45minutes. This will vary in windy conditions when charcoal tens top burn quicker. Never put too
much charcoal on at any one time or you will kill the heat. As a guide, you should be able to see the
grey ash through the freshly topped up charcoal.
Cooking Tips
All cooking times will vary depending on the size of the joint and – more importantly, how you like
your meat. However, the following are some approximate times:
Rare 15 minutes per lb / 33 minutes per kilo
Medium 20 minutes per pound / 44 minutes per kilo
Well done 25 minutes per pound / 55 minutes per kilo
For crackling you will need heat! Make sure that when you put your pork joint on the rotigrill, that
you have a lot of heat. This will get the crackling going. Start of cooking at a lower height until the
skin has blistered. Then raise it up to cook the meat through. 10 minutes before the end of cooking.
If for some reason your crackling is still soft, lower the meat again. When it’s done, cut of the
crackling right away, before wrapping the meat in foil. Remove any “gloopy” fat. Place on a warmed
plate and cover with another warmed plate. Check from time to time. This will release any moisture
between the plates (moisture makes the crackling soggy).
Tip! When you are calculating cooking times, add at least 15 minutes proving/resting time. At the
end of cooking, wrap your meat loosely in foil and leave it. This will break down any remaining
sinews to tenderise the meat and release some juices – Very useful for making gravy!
Tip! Use one of your kebab skewers to spear the meat. If the juices run red or pink, that will be the
colour of the meat inside. If the juices run clear your meat will be well done. If no juices run at all,
you will need to order a take-away!
* Caution! Always use one of your kebab skewers to spear a chicken. The juices must run clear
before it can be accepted as cooked and ready. Any colouration to the juices means that it is not
ready.
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Rotisserie Cooking Guide