Using the Rotisserie

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The grill rotisserie system is designed to cook items from the back using infrared heat. The location of the burner allows the placement of the rotisserie basting pan (included) beneath the food to collect juices and drippings for basting and gravy. To flavour the contents of the basting pan, you can add herbs, on- ion, garlic, or spices. Hams are especially good with the addition of pineapple slices and brown sugar to the basting pan. The rotisserie burner is an infrared type which provides intense searing radiant heat. Preferred by chefs over other methods, this intense heat is magnificent for searing in the natural juices and nutrients found in quality cuts of meat.

Once lit, the rotisserie burner will reach cooking temperatures in about 1 minute. The orange/red glow will even out in about 5 minutes. The rotisserie motor is equipped with metal gears and is capable of turning up to a 25 kg cut of meat or poultry. The rotisserie motor on the grills is secured down to a cast rotisserie block with two black screw- down knobs. The rotisserie block is in turn bolted to the side panel. The rod for the rotisserie is assembled into the motor assembly by placing the pointed end into the motor, and resting the handle end on the support at the left side of the grill. With the rod pushed as far as possible into the motor, the grooved rod should rest on the rollers.

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FIG. 36

To load the rod begin with the handle in place, and slide one of the meat holders (prongs facing away from the handle) onto the rod. Push the rod through the centre of the food, then slide the second meat holder (prongs toward the food) onto the rod. Centre the product to be cooked on the rod then push the meat holders firmly together. Tighten the ‘L’- shape screw with pliers. It may also be necessary to wrap the food with butchers string or dental floss (never use nylon or plastic string) to secure any loose portions. Once the food is secure, insert the rod into the motor. If needed, remove the grill grates. Place the basting pan beneath the food. It is normal for the rod to flex when larger cuts of meat are being cooked.

Also, the motor is equipped with a halogen bulb to provide light when other sources of light are not sufficient. Use only a 40W Max. Halogen Narrow Flood replacement bulb.

Halogen lamps are constructed of a glass bulb with a pressurized internal filament tube that operates at high temperatures and could unexpectedly shatter. Should the outer bulb break, particles of extremely hot glass could be discharged into the fixture enclosure and/or surrounding environment, thereby creating a risk of personal injury or fire. When replacing the bulb, let the bulb cool, and assure that power to the light has been turned off. Never allow the hot bulb to come into contact with water. DO NOT TOUCH the light bulb when in use. It may be hot enough to cause injury.

Do not immerse the rotisserie unit in water.

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FIG. 37

Never have the grill burners (bottom burners) on during Rotisserie cooking. It will burn your meat and make it very dry. Use only one section at a time, grill or rotisserie.

Do not cover or obstruct the upper or lower vents on the rotisserie motor unit. The motor is air-cooled and blocking these vents may cause the motor to overheat shortening its lifespan.

Preparation

Recommended:
Dental floss or butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil, and oven mitts.

Working Area:
Allow enough space to accommodate food and rotisserie rod assembly in a clean environment.

Meat Preparation:
Tie meat with butcher string or Dental floss in three areas. Buy a roast that is equally balanced from top to bottom in size. The meat will cook more evenly while on the Rotisserie. For Poultry, tie wings and legs to the body using Dental floss or butcher string to prevent flopping around while turning.
(Fig. 38)

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FIG. 38

Determine the centre placement for the food, put first prong on the rod, turn ‘L’- shaped screw to tighten.
Centre tied meat/poultry on the rod, place second prong, turn ‘L’- shape screw to tighten. (Fig. 39)
Pick up the rod, rotate it to check for balance. If not, adjust prongs and food to balance. Take pliers and tighten the ‘L’- shape screws on both sides of the prong.
Remove grates and top rack on the grill. Place bottom portion of broiler pan on ceramic rods, so meat drippings can be caught in pan. (Fig. 40).

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FIG. 39

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FIG. 40

To Light The Rotisserie Burner Before Cooking:

The location of the rotisserie burner makes it more susceptible to strong wind conditions, more so than the protected grill burners. For this reason you should avoid operating the rotisserie during windy conditions. As an added safety feature we’ve equipped the burner with an automatic safety valve which will not allow gas to flow to the rotisserie burner unless the following conditions are present with the knob on:

The safety valve button is pressed, and held down.
The safety valve thermocouple has been sufficiently heated to keep safety valve open.

Open the hood. Push and hold the ignition button. You’ll hear a snapping sound. Turn the control knob to “HI”. Engage the safety valve button and continue to hold until the burner is lit. Once lit, turn control knob to desired setting. If the burner does not light within 4 to 5 seconds, release the safety valve button and turn the control knob to “OFF” and wait 5 minutes before trying again.

If relighting a hot burner, wait 5 minutes.
Never leave the control knob on if rotisserie is not in use.
Never light a grill burner under the rotisserie while rotisserie burner is lit.

Manual Lighting:

To manually light the rotisserie, place a butane lighter near the tip of the thermocouple as shown in Fig. 41. Turn the control knob to “HI”. Hold the safety valve button in for about 4 to 5 seconds or until the burner remains lit. Once lit, turn control knob to desired setting. If the burner does not light within 4 or 5 seconds, release the safety valve button and turn the control knob to “OFF” and wait 5 minutes before trying again.

Keep hands and face away from front of burner! STAND TO THE SIDE WHEN LIGHTING. ONCE LIT MOVE HAND AWAY QUICKLY.

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FIG. 41

Electrical Grounding Instructions: This appliance (rotisserie motor) is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle or a three-prong grounded extension cord rated for the power of the rotisserie motor and approved for outdoor use. Do not cut or remove the grounding prong from this plug. Use only a residual current device (RCD) protected circuit.

The rotisserie motor must be electrically grounded in accordance with local codes. The rotisserie motor should be supplied through a residual current device (RCD) having a rated residual operating current not exceeding 30 mA. Keep the rotisserie motor electric cord away from the heated surfaces of the grill. When not in use, remove and store the motor in a dry location. To protect against electric shock, do not immerse the cord or plug in water or other liquid. Unplug rotisserie unit from the outlet when not in use and before cleaning. Allow the rotisserie to cool before putting on or taking off parts.

Cooking on Rotisserie

Place prepared rod into motor, lay across to other side in groove (Fig. 42).
Verify placement as shown in Fig. 43.
Ignite burner, start rotisserie motor, and keep on rotisserie valve on “high” for cooking all meats on the rotisserie.
To check temperature of the meat, turn off motor, turn temperature to low while using your instant-read thermometer. For poultry it should read 75°C in the breast. Thermometer should touch the breastbone, then lift up 2 cm from the bone to get a more accurate temperature reading. Remove thermometer and turn on motor, return heat to high if more cooking is needed. Repeat above instructions (Fig. 44).
When you have finished using the rotisserie, turn off motor and turn the rotisserie knob to “OFF”. If you have finished using the appliance altogether, turn the main gas supply off too.
Remove the rod, using oven mitts, place meat or poultry on broiler pan, then remove prongs (Fig. 45).

The fork rods are very sharp. Keep hands away from tips when removing the food.
Cover with foil for a 15 to 20 minute waiting time. Meat will carve better and juices will go back into the meat.

FIG. 42	FIG. 43
FIG. 44	FIG. 45