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the Spit Rods. It may
take a couple of
tries to not run
into a bone.
If any food
scrapes or hangs
up, stop immediately.
Trim with scissors and reload the Spit
Rods so that nothing touches the top,
bottom, sides or Heating Element.
10 LOADING THE SPIT RODS / RIB ROASTS
Loading the Spit Rods
Important: Food must be centered
Put the Spit Rods through center of the food so it will be balanced and the food
does not touch the Heating Element as it rotates. This is important for large foods
like turkeys, standing rib roasts, 2 chickens side-by-side or any large piece of
meat that goes directly onto the Spit Rods. Small foods and pieces go in a Basket.
CORRECT
Centered
WRONG - Off Center
CORRECT - Centered
WRONG
Off Center
Rib Roasts
Standing Rib Roasts should always be
loaded with the bones on the left side
opposite from the small turning gear
on the right side and the heavier meat
on the right side. Also put the Spit
Rods through meat between the bones.
When loading a rib roast start through
the fat, meaty end and move the Spit
Rods between (or on top of) the bones.
Keep the meat evenly distributed on
Rib Bones Always
to the Left and
Parallel to the Spit
Rods! - Up to 6 1/2
Always trim fat and any loose pieces from
roasts, turkeys, chickens, hams, etc.
Trim turkeys, standing rib roasts and
other large food to be sure nothing
(bones, meat or skin) hangs over or
extends beyond the Gear Wheels. Cut off
excess and tie it down with string as nec-
essary. Only turkeys up to 15 lbs. in the
full-sized models. Keep center cavity
clear so heat can enter while it cooks.
Trim off excess fat and skin or loose
pieces – especially around poultry
cavities so heat can enter as it cooks.
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