Newage 66901 Mode D'emploi page 46

General Grill Operation and Cooking Procedures
Rotisserie Cooking
Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The
constant turning provides a self-basting action, making food cooked on a rotisserie exceptionally
moist and juicy. Rotisserie cooking generally requires 1 ½ to 4½ hrs to cook depending on the size
and type of meat being cooked. You can have rotisserie cooking with indirect heat as shown or with
infrared rotisserie burner.
For successful rotissering, the meat should be centered and balanced as evenly as possible on the
spit rod to avoid overworking the rotisserie motor.
Since indirect heat is often used in cooking on a rotisserie, a foil or aluminum drip pan is advisable
to prevent excessive flare-ups. Generally, the cooking grills are removed to allow for the swing of
the rotisserie. A basting pan is placed under the rotisserie area on top of the ceramic briquettes to
catch the drippings.
Warming Rack must be tilted back or removed when Rotisserie Burner is being used.
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