Rotisserie Instructions

Certificate 252521-2405769

Project 2405769

Figure No.(75)

LIGHTING & OPERATING INSTRUCTIONS

ROTISSERIE COOKING

Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The constant turning provide s 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 roistering, the meat should be centered and balanced as evenly as possible on the spit rod to avoid overworking the

rotisserie motor.

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LIGHTING & OPERATING INSTRUCTIONS ROTISSERIE COOKING Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The constant turning provide s a selfbasting 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.
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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 flame tamer(s) to catch the drippings. WARNING: Never operate Rotisserie Burner with main (other) burner(s) “ON”.