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Using Your Rotisserie Burner
To avoid damage to the warming rack, remove from grill when using the
rotisserie burner. Do not use the main burners when the rotisserie
burner is in use.
Lighting the Rotisserie Burner
1.
Open the hood completely. Do not light burners with the hood
closed.
2.
Do not lean over the grill.
3.
Push in and turn the control knob to IGNITE/ON. You will hear
the "snapping" sound of the spark.
4.
4.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 Rotisserie Burner
1.
Open the hood completely. Do not light burners with the hood
closed.
2.
2.
Do not lean over the grill.
Do not lean over the grill.
3.
Remove the manual lighting extension (see the following
illustration) and attach a match to the split ring.
4. Strike the match to light it.
5. Gently hold the lit match close to the rotisseri e burner.
A
6.
Push in and turn the control knob to IGNITE/ON. 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.
B
A.
Lighting extension
B.
Rotisserie burner
IMPORTANT: If the rotisserie burner does not light
immediately, turn the rotisserie burner control knob to OFF
and wait 5 minutes before relighting.
7.
Remove the match and replace the manual lighting extension
inside the cabinet door.
Rotisserie Cooking Tips
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.
■ Add barbecue sauce or glaze only during the last 10 minutes
of cooking to keep sauce from burning.
ROTISSERIE CHART
Use a portable meat thermometer to check internal doneness of
the food. Turn off rotisserie burner when meat thermometer reads
the food. Turn off rotisserie burner when meat thermometer reads
5°F/3°C lower than desired internal temperature. Continue
rotating, hood closed, for 10 minutes before carving.
Food
Weight
Beef
Roasts
4-6 lbs
Rib Eye
(1.5-2.2 kg)
Sirloin Tip
Rib, boneless
Poultry
Chicken
3-6 lbs
(1.1-2.2 kg)
Turkey, whole 7-10 lbs
(2.6-3.7 kg)
Lamb
Boneless leg
4-7 lbs
(1.5-2.6) kg) (160° F/71° C)
Pork
Loin roast,
4-6 lbs
boneless
(1.5-2.2) kg) (160° F/71° C)
Internal
Approximate
Doneness or
Grilling Time
Temperature
(min/b)
Medium-rare
15-20
(145° F/63° C)
Medium
20-25
(160° F/71° C)
Breast
25-30
(170° F/77° C)
Thigh
25-30
(180° F/82° C)
Breast
11-20
(170° F/77° C)
Thigh
11-20
(180° F/82° C)
Medium
20-25
Medium
20-23
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