Rotisserie Cooking - Broil King 956084 Manual Del Usuario

COOKING TECHNIQUES
INDIRECT 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 it.
•
For most applications of convection cooking with and
without a rotisserie, a drip pan is recommended to catch
the drippings. Place drip pan on top of the Flav-R-Wave,
beneath center of food. Put half to one inch of water in
the drip pan. Fruit juice, wine or marinade may also be
added to enhance the flavor. Do not let the drip pan run
dry
•
Convection cooking without a rotisserie is best with the
lid closed and the heat reduced. All burners can be set
to low or the outside burners can be set to medium and
the middle burner(s) can be turned off. Turning the
center burner off will prevent juices in the drip pan from
burning
•
Prior to placing the meat on the gas grill, baste the meat
with vegetable oil. This will enhance browning on the
outside of the meat
•
When cooking without a drip pan, close attention must
be paid to avoid the risk of a grease fire and is not
recommended
•
Turn gas grill off and allow it to cool before removing drip
pan. The fat drippings are highly flammable and must be
handled carefully to avoid injury
•
For convection cooking roasts and poultry without a
rotisserie, put meat in a roasting rack directly on grids
INDIRECT CONVECTION AND
ROTISSERIE COOKING GUIDE
BEEF ROAST
BEEF ROAST
PORK ROAST
PORK ROAST
TURKEY OR CHICKEN
TURKEY OR CHICKEN
WHEN USING ROTISSERIE BURNER, SET HEAT AT MED / HIGH
3 - 6 Lb. MED / LOW
6 - 10 Lb. MED / LOW
2 - 5 Lb. MED / LOW
6 - 10 Lb. MED / LOW
2 - 5 Lb. MED / LOW
5 - 10 Lb. MED / LOW

ROTISSERIE COOKING

Follow the steps for Indirect Convection Cooking. (See left)
•
The rotisserie can accommodate up to 7 kg (15lb) 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
•
The rotisserie can be used with the cooking grids in place
if space allows
•
Fasten the meat securely on the spit prior to placing it on
the gas grill. For poultry, tie the wings and legs in tightly
REAR BURNER ROTISSERIE
•
Certain models feature a rear burner for rotisserie
cooking. The rear burner rotisserie method is the ultimate
for cooking roasts and poultry. With the heat source
located behind the food, there is no chance of a flare up
caused by fat drippings. A dish or drip pan placed below
the spit will collect the juices for basting or for preparing a
sauce
•
2 – 4 HRS
The spring loaded rear burner may be easily removed
3 – 5 HRS
when not in use
2 – 4 HRS
•
To operate your rear burner, see "Lighting the Rear
3 – 5 HRS
Burner." (Page 15)
2 – 4 HRS
3 – 5 HRS
BEEF / LAMB / VEAL
PORK
POULTRY
HAMBURGER
FOR BEST RESULTS, USE A MEAT THERMOMETER
18
MEAT TEMPERATURE GUIDE
RARE MED
130°F / 55°C 146°F / 63°C
150°F / 65°C
WELL
160°F / 70°C
170°F / 77°C
170°F / 77°C
160°F / 70°C