Broil King Smoke 496051 Guide De L'utilisateur page 9

COOKING TECHNIQUES
ROTISSERIE CONVECTION COOKING
This method is ideal for cooking large cuts of meat such as roasts
or poultry. The food is cooked by hot air circulating around the
meat.
1. The rotisserie can accommodate up to 15lb (7kg) of meat with
the limiting factor of rotating clearance. For best results the
meat should be centered on the center line of spit to eliminate
an out-of-balance condition.
2. Fasten the meat securely on the spit prior to placing it on the
pellet grill. For poultry, tie the wings and legs in tightly.
1.Rotisserie Rod
3.Rotisserie Washer
5.Rotisserie Bushing
7.Rotisserie Motor
ROTISSERIE BALANCE
1. Loosen the rod bushing to allow the balance to turn freely.
2. Set the rotisserie rod in the support slots. Let the heaviest
side of the meat rotate to the bottom.
3. Adjust the rotisserie balance to the top of the rod, opposite
the heaviest side of the meat.
4. Tighten the rod bushing. Periodically, check to see if the
meat turns smoothly while cooking. Adjust the rotisserie
balance as necessary.
CAUTION:
Use oven mitt when adjusting rotisserie balance
2.Rotisserie Fork
4.Rotisserie Balance
6.Screw Clamp
8.Rotisserie Bracket
.
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USING A SPIT – LEG OF LAMB
1. Have 3" of bone sawed from small end of leg.
2. Leave meat around bone intact to form a flap.
3. Put a spit fork on rod.
4. Fold flap up and run rod through flap and leg.
5. Put second fork on rod and insert forks in each end of leg.
Test for balance. Tighten screws.
USING A SPIT – POULTRY
1. With breast down, bring neck skin up over cavity.
2. Turn under edges of skin; skewer to back skin.
3. Loop twine around skewer and tie.
4. Turn breast side up; tie or skewer wings to body.
5. Put a spit fork on rod. Insert rod in neck skin parallel to
backbone and exit just above tail.
6. Put second fork on rod and insert forks in breast and tail.
Test for balance. Tighten screws.
7. Tie tail to rod with twine. Cross legs; tie to tail.