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Operation
23
22
Operation
Rotisserie
The rotisserie burner is an infrared burner which provides
intense searing radiant heat. Preferred by professional chefs
over other methods, this intense heat is great 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 red glow will even out in about 5
minutes.
To install the rotisserie motor, align the drive shaft on the
motor with the gear box on the side of the grill. Tighten the
thumb screws on the motor into the mounting brackets on the
grill frame. The skewer for the rotisserie is assembled into the
gear box assembly by placing the pointed end into the gear
box and resting the rounded end on the wheels on the left
side of the grill.
WARNING
ELECTRICAL SHOCK HAZARD
This unit is equipped with a grounding plug
for your protection against shock hazard and
should be plugged directly into a properly
grounded receptacle. Do not cut or remove
the grounding prong from this plug.
Keep the rotisserie motor electric cord away from the
heated surfaces of the grill.
Motor
Skewer
Gear box
Mounting bracket
Thumb screws
Rotisserie fork
Rotisserie
To load the skewer, slide one of the rotisserie forks (prongs
facing away from the end) onto the skewer. Push the skewer through
the center of the food, then slide the second rotisserie fork (prongs
toward the food) onto the skewer. Center the product to be cooked on
the skewer then push the forks firmly toward the food. Tighten the
wing nuts with pliers. It may also be necessary to wrap the food with
butcher’s string to secure loose portions. Never use nylon or
plastic string. Once the food is secure, insert the skewer into the
motor. To turn on rotisserie motor, flip the ON/OFF switch located on
the rotisserie motor assembly.
If needed, remove the grill grates. Place the basting pan beneath the
food. Keep canopy closed while using the rotisserie. Each peek adds
about 15 minutes to the cooking time. A meat thermometer should be
used when cooking large pieces of meat to ensure that the meats are
rare, medium, and well cooked.
Food
Weight
Control
setting
Suggested
cooking time*
Internal
temperature
Beef rib roast 4 – 6 lbs. Med-High Rare
14 – 16 min./lb.
Medium
23 – 25 min./lb.
145˚F
160˚F
Bnls tip roast 4 – 6 lbs. Med-High Rare
14 – 16 min./lb.
Medium
23 – 25 min./lb.
145˚F
160˚F
Bone-in pork butt 3 – 5 lbs Med-Low 15 – 18 min./lb. 170˚F
Bnls pork loin 3 – 5 lbs Med 22 – 25 min./lb. 170˚F
Smoked ham half 5 – 7 lbs Med 22 – 25 min./lb. 170˚F
Chicken
Whole fryer
Quarters
2 – 4 lbs Med
Med-High
25 – 30 min./lb.
20 – 22 min./lb.
180˚F
180˚F
Turkey
Whole
Breast
12 – 14 lbs
5 – 6 lbs
Med-High
Med-High
16 – 18 min./lb.
22 – 25 min./lb.
180˚F
170˚F
Cornish hens 1-1/2 – 2 lbs. Med 22 – 25 min./lb. 180˚F
*The above information is given as a guide only. You may need to vary the heat
settings and times due to factors such as weather, climate and/or personal
requirements.
Rotisserie Cooking Chart