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16 KABOB RODS
Helpful Hints
Seasonings and spices should be sprin-
kled on or rubbed into the food before
it goes into the Rotisserie. Try Ron’s 3
great new Char Rubs and 5 wonderful
Marinades.
Once the food is rotating, watch it to
be sure nothing is touching the
Heating Element as it goes around.
Have your food at room temperature
when it goes in. Not chilled. Wash
food in warm water inside and out.
The Dual Heating Tray. Put frozen veg-
gies on when a chicken starts with about
1/2 cup water in each side of tray.
Avoid burning – baste with sugared
BBQ sauce only during the last 20
minutes. Try Ron’s great new BBQ
Sauce! It’s tasty and delicious.
Never use any aerosol sprays of any
kind inside the unit.
Do not preheat the Rotisserie.
Use aluminum foil over the Drip Tray
bottom (not over the NonStick Grate
Cover) – for easier cleanup.
Wrap fish with seasonings and mari-
nade in aluminum foil (triple-fold the
edges) and put tightly in the Basket and
cook 25-30 min. Delicious and easy!
Kabob Rods
(Accessories)
Set the spit Rod
Assembly in the Rest
Area. Load the Kabobs
with food then insert them
into the holes on the Gear
Wheels. Start with sharp end on
the left side, then snap the gear side
into place on the right.
Kabob Rods
Set the Spit Assembly in the Rest Area
(just inside the machine) before insert-
ing the loaded Kabob Rods.
Load the Kabob with the Auto Turn
Mechanism (spring ends) on the right
so they will rotate. Turn the Spit
Assembly until all the Kabobs are
loaded in place. Slide the whole
assembly back to the next notch - the
cooking position.
When done, carefully move the Spit
Rod Assembly back to the Rest Area.
Use BBQ Gloves to remove the Kabob
Rods. Simply push the spring end
inward and then pull the rods out one
at a time.
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