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18
To assure that an IR burner is lit, very carefully place your hand 8-10 inches away from the burner sur-
face. If you do not feel the heat of the burner, shut off control knob, wait five minutes, and attempt to re-
light.
ROTISSERIE MOTOR:
The rotisserie motor is capable of turning up to a 25 Lb. cut of meat or poultry, with a maximum diameter
of 10”.
SKEWER:
The skewer for the rotisserie is assembled into the skewer coupler (located in the motor) by placing the
pointed end into the square opening of the coupler. The other end of the skewer (round shaft end) rests
in the slot in the opposite end of the barbecue.
To load the skewer, slide the meat holders with the prongs facing towards the center the skewer bar.
Push the skewer through the center of the food, and then slide the second meat holder (prongs toward
the food) onto the skewer.
Center the product to be cooked on the skewer then push the meat holders firmly together. Tighten the
thumb nuts of the meat holders with pliers. It may also be necessary to wrap the food with butcher’s
string (never use nylon or plastic string) to secure any loose portions. Once the food is secure, insert the
skewer into the coupler.
Start the motor with the switch located on the end of the motor.
ROTISSERIE BASTING PAN:
Place a pan onto the grill racks (or, if necessary, directly onto the tiles if the grill racks are removed to
accommodate large cuts of meat). This pan is required to catch drippings from the meat being cooked,
preventing grease build-up on the briquettes or Sear-Zone™ IR Burner.
ROTISSERIE GENERAL COOKING INSTRUCTIONS:
As a general rule, rotisserie cooking will take 15 ~ 20
minutes per pound of meat. Keep the hood closed as
much as possible to improve performance.
NOTICE
ALWAYS USE BASTING PAN WITH
ROTISSERIE TO KEEP DRIPPINGS
OFF BURNERS AND TILES.
DO NOT USE WHILE GRILLING.
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