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16 Operator’s Manual
Operation
INDIRECT CONVECTION COOKING:
This method is ideal for roasting large cuts of meat with or
without a rotisserie.
juice, wine or a marinade may also be added to enhance
2. For roasting without a rotisserie, place meat in a roasting
rack directly on the grids.
3. In most cases convection cooking is best with the cover
closed and the heat reduced.
4. Turn grill off and allow it to cool before removing drip pan.
CAUTION: THE FAT DRIPPINGS ARE HIGHLY
FLAMMABLE AND MUST BE HANDLED
CAREFULLY TO AVOID INJURY.
ROTISSERIE COOKING:
1. The rotisserie can accommodate up to 7 kg (15 Ib) of meat
with the limiting factor of rotating clearance.
For best results the meat should be centered on the center
line of the spit to eliminate an out-of-balance condition.
2. The rotisserie can be used with a cooking grid if space
make handling easier. (Fig. 9)
3. Fasten the meat securely on the spit prior to placing it on
the grill. For poultry, tie the wings and legs in tightly to avoid
contact with drip pan.
4. In most cases rotisserie cooking is best with the cover closed
and the heat reduced.
vegetable oil. This will enhance the browning on the outside
of the meat.
6. For most applications of rotisserie cooking, a drip pan is
of water in the drip pan. Fruit juice, wine or a marinade may
run dry. For cooking without a drip pan, close attention must
7. Use oven mitts when handling the spit or working around
the grill to avoid injury.
8. Turn grill off and allow it to cool before removing drip pan.
CAUTION: THE FAT DRIPPINGS ARE HIGHLY
FLAMMABLE AND MUST BE HANDLED
CAREFULLY TO AVOID INJURY.
REAR BURNER ROTISSERIE
Certain models feature a rear burner for rotisserie cooking.
The rear burner rotisserie method is the ultimate for cooking
roasts and poultry. With the heat source located behind the
every time. A dish or drip pan placed below the spit will
collect the juices for basting or for preparing a sauce.
The spring loaded rear burner may be easily removed when
not in use.
Convection / Rotisserie Cooking Guide
Meat Temp. Rare - Well Done
Beef Roast 3-6 lbs. Low - Med 2 - 4 Hours
Beef Roast 6-10 lbs. Low - Med 3 - 5 Hours
2-5 lbs. Low - Med 2 - 4 Hours
6-10 lbs. Low - Med 3 - 5 Hours
2-5 lbs.
Low - Med 2 - 4 Hours
5-10 lbs.
Low - Med 3 - 5 Hours
Fig. 9