Cal Flame Gourmet Series Owner's Manual download pdf (Page 24)

USING YOUR ROTISSERIE

The rotisserie burner is an infrared type, which provides intense searing radiant heat.

Preferred by professional chefs over other methods, this intense heat is ideal for searing

in the natural juices and nutrients found in quality cuts of meat.

Cooking with the Rotisserie

The rotisserie system is designed to cook items from the back using infrared heat. The

location of the burner allows the placement of a rotisserie-basting pan (included) beneath

the food to collect juices and drippings for basting and gravy. To flavor the contents of the

basting pan, you can add herbs, onion, garlic, or spices.

Operating The Rotisserie

1. To load the rotisserie rod, hold the handle firmly while sliding one of the fork

assemblies (prongs facing away from the handle) onto the rod. Push the rod

through the center of the food, then slide the other holder (prongs toward the food)

onto the rod. Center the meat on the rod and push the fork assemblies firmly

together. Tighten the thumbscrews. To secure any loose portions of your meat, use

butcher string (never use nylon or plastic string). Place basting pan under the food

to collect the drippings.

2. To use the rotisserie, first mount the motor on the left side of the grill. Place

securely onto support bracket.

3. The rod of the rotisserie system is assembled into the motor by placing the pointed

end into the motor and resting the threaded end on the support at the side of the

grill. Once the rod is pushed as far as possible into the motor, the grooved end of

the rod should rest on the right side bracket.

4. If necessary, to offset unbalanced loads, slide the counter weight on to the rod. With

the counter weight loose, allow the loaded rod to rotate and come to a stop. Now

rotate the counter weight above the rod in a vertical position and tighten the

thumbscrew. You can slide the counter weight away from or closer to the rotisserie

rod as needed for balanced operation.

Light rotisserie burners following instructions on page 22. Once lit, the rotisserie

burner will reach cooking temperature in about 1 minute. The orange/red glow will

even out in about 5 minutes.

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Cal Flame Gourmet Series Owner's Manual Page 24