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12
| Operation
Napoleon.com | PRESTIGE PRO® Series
Operation
HOW TO USE THE REAR BURNER & ROTISSERIE
WARNING! Disassemble rotisserie components when finished cooking, wash with warm soapy water, and store
indoors.
WARNING! Use heat resistant grilling gloves when handling the hot rotisserie components.
WARNING! Disconnect rotisserie plug from the outlet when the grill is not in use.
!
Assembling Your Rotisserie Kit (if equipped)
Note: Remove the warming rack prior to using the rear burner and
spit rod. Extreme heat will damage the warming rack.
1. Install the rotisserie motor on the side of the grill using the
mounting bracket(s). Some models have pre-mounted brackets.
2. Once the bracket has been fastened to the grill, slide the
rotisserie motor onto the bracket.
3. Slide the first rotisserie fork just past the middle of the spit rod
and tighten into place. Thread the meat onto the spit rod and
push the meat into the fork. Slide the second rotisserie fork
on the opposite end of the spit rod and push the fork into the
meat until secure. Tighten the fork into place.
4. Carefully insert the pointed end of the spit rod into the
rotisserie motor and set the opposite end across the
hangers. The heavy side of the meat will naturally hang
down to balance the load.
5. Slide the stop bushing onto the spit rod until it is past
the inside of the hood. This will secure the side to side
movement of the spit rod.
6. Tighten the stop bushing and spit rod handle. Place a
metal dish under the meat to collect the drippings.
DID YOU
KNOW?
You can remove the
cooking grids if they
interfere with cooking
larger cuts of meat.
2
1
3
3
IMPORTANT! Always wear gloves when
handling components of the grill.
!
Tips about using the Rotisserie:
• Operate the rear burner on high until the meat
browns. Reduce heat. Keep lid closed.
• Use a thermometer to check the internal
temperature of the meat.
• Roasts and poultry should brown on the
outside and stay tender on the inside.
• Use drippings to baste and make gravy.
• A 3-pound chicken takes approximately 1 ½
hours on medium to high.
• Be mindful of your rotisserie motor capacity.
Never overload your equipment.
• Be sure to always set an evenly balanced load
on your rotisserie.
How to cook multiple chickens
1. Tie or skewer wings to the body of the
chickens.
2. Slide rotisserie fork onto spit rod.
3. Thread first chicken onto spit rod until it
is held into place by the rotisserie fork.
Tighten.
4. Thread next 2 chickens onto spit rod so
all the chickens are close together.
5. Slide second rotisserie fork onto spit
rod and push into chicken until all 3
chickens are squeezed together tightly.
Tighten.
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