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20 Operator’s Manual
Operation
THERMOMETER:
1. The accurate way to determine when a large piece of meat
is done is to use a grill thermometer. Insert the thermometer
at an angle so the sturdy pointed metal tip rests in the center
of the thickest part of the meat.
Be careful that it doesn’t
touch the spit or the bone, and that the point is not
resting in fat.
2. Leave the thermometer in place while the meat revolves. When
the thermometer reaches the desired temperature the meat is
done. Add your sauces during the last few minutes of cooking
time, then take the meat off spit and let the meat stand about
15 minutes to rm up. Carve and serve.
For poultry:
Insert the tip of the thermometer in the
thickest part of the thigh close to the body. (Fig. 16)
For ham or roasts:
Insert the tip of the thermometer in the
center of the heaviest section of the meat. (Fig. 17)
Fig. 16
Fig. 17