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NORMAL OPERATION
NORMAL OPERATION
Cooking with the Rotisserie
• When using the rotisserie, the lid must be closed except when basting.
• Meats (except poultry and ground meat) should be brought to room temperature
before cooking. (20 to 30 minutes should be adequate for most foods. If frozen
defrost completely before cooking.)
• Tie meat or poultry with a string, if necessary, to make the shape as uniform as
possible before putting it on the spit.
• Remove cooking grates and warming rack to allow food to turn freely.
• Follow Lighting Instructions for Rotisserie Burner under Lighting Your Grill
section.
• Set Rotisserie Burner on "med-high" based on outside air temperatures.
• Place food within area of burner.
• If you wish to save drippings for gravy, place a drip pan directly under the food on
top of the heat distribution plates.
• Food preparation steps are the same for rotisserie cooking as for regular cooking.
NOTE: When using the Rotisserie Burner, grill thermometer will not refl ect the
temperature inside the cooking box.
Operating the Electric Warming Drawer
CAUTION: When operating additional appliances while the
rotisserie motor is in use, the household electrical
circuit could overload.
WARNING: Do not use or spill liquids on our near the
accessory outlet.
1.
Make sure that the grill has been plugged into a properly grounded outlet.
2.
Before using the Electric Warming Drawer, move the humidity control knob, so
that the humidity control vent is partially open. This will prevent moisture and
steam from forming in the Warming Drawer.
3.
Carefully place food to be warmed inside the Warming Drawer
Do not touch hot surfaces. Use barbecue mitts.
4.
Close drawer and turn the power switch to on.
5.
Adjust the control knob to reach the desired warming temperature.
WARNING: Moist foods may cause steam to form in the
Warming Drawer. Use an oven mitt when opening the Warm-
ing Drawer to prevent steam from contacting skin. Steam may
cause serious burns to skin.
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