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Lighting the Rotisserie Burner
1. Do not lean over the grill.
2. Push in and turn the control knob to LITE/HI. You will hear the
"snapping" sound of the spark.
5. Push in and turn the control knob to LITE/HI. Hold this knob
in for 10 seconds after the burner is lit. You will hear the
"snapping" sound of the spark until after the knob is released.
R
3. When the rotisserie burner lights, continue to hold the knob in
for another 10 seconds, then release the knob and burner will
stay lit. You will hear the "snapping" sound of the spark until
the knob is released.
IMPORTANT: If the rotisserie burner does not light immediately,
turn the burner knob to OFF and wait 5 minutes before relighting.
Manually Lighting the Rotisserie Burner
1. Do not lean over the grill.
2. Remove the manual lighting extension (see following
illustration) and attach a match to the split ring.
Freestanding grills - right- Built-in grills - right-hand
hand cabinet door side flange
3. Strike the match to light it.
4. Gently hold the lit match close to the rotisserie burner.
B
A. Lighting extension
B. Rotisserie burner
6=
m
IMPORTANT: If the rotisserie burner does not light
immediately, turn the rotisserie burner control knob to OFF
and wait 5 minutes before relighting.
Remove the match and replace the manual lighting extension
inside the cabinet door.
_,_ _ _ _ _ _ _ S ¸_ _ _ _,_
Food Poisoning Hazard
Do not let food sit for more than one hour before or
after cooking.
Doing so can result in food poisoning or sickness.
Rotisserie cooking rotates food in front of the rotisserie burner,
creating an intense heat for searing the outside and sealing in
natural juices.
The rotisserie burner reaches cooking temperatures in about
1 minute. It is not necessary to preheat when using the rotisserie.
• Select tender meat and poultry.
• Allow at least 1" (2.5 cm) space between rotisserie burner
and the food.
• To make cleanup easier, place a pan under the food to catch
drippings.
• The hood can be opened or closed, but when using the
rotisserie with the smoker the hood should be closed.
• Add barbecue sauce or glaze only during the last 10 minutes
of cooking to keep sauce from burning.
Trussing Poultry for the Rotisserie
1.
2=
3.
Load the spit rod by sliding one of the forks on the rod, with
the prongs facing inward. Tighten the screw to keep it from
slipping.
Push the rod through the center of the bird.
Cut 24" (61 cm) of butcher's string and center it under the
bird, breast side up.
23
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