Napoleon PRO22K-CART-3 Manuel D'utilisation page 11

h r
ow to uSe the otiSSerie
Assembling Your Rotisserie Kit (if equipped)
Note: PRO22K and PRO18K only.
1. Install the rotisserie motor on the side of the grill using the
mounting bracket(s). Once the bracket has been fastened
to the grill, slide the rotisserie motor onto the bracket.
2. 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, then slide the counterweight onto the spit rod.
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Tips about using the Rotisserie:
• 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.
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.
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3. Carefully insert the pointed end of the spit rod through the
opening of the bottom bowl and into the rotisserie motor.
Set the opposite end across the hangers. The heavy side
of the meat will naturally hang down, therefore adjust the
counterweight accordingly to balance the load. Tighten the
counterweight with the arm facing up.
4. 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.
5. Tighten the stop bushing and spit rod handle. Place a metal
dish under the meat to collect the drippings.
!
IMPORTANT! Always wear gloves when
handling components of the grill.
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.
DID YOU
KNOW?
You can remove the
cooking grids if they
interfere with cooking
larger cuts of meat.
!
11
Operation |