DCS BGB30-BQR Use And Care Manual

Also see for BGB30-BQR Series: Specifications Use and care guide Brochure & specs Use and care guide

19IMPORTANT:Never have the grill burners (bottom burners) on during Rotisserie cooking. Itwill burn your meat and make it very dry. Use only one thing on at a time, grillor rotisserie.PREPARATIONRecommended:Dental floss or butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil,and hot pads.Working Area:Allow enough space to accommodate food androtisserie rod assembly in a clean environment.Meat Preparation:Tie meat with butcher string or Dental floss inthree areas. Buy a roast that is equally balancedfrom top to bottom in size. The meat will cookmore evenly while on the Rotisserie. For Poultry,tie wings and legs to the body using Dental flossor butcher string to prevent flopping aroundwhile turning. (Fig. 24)1. Determine the center placement for the food, put 1st prong on Rod, turn L shape screw totighten.2. Center tied meat/poultry on Rod, place second prong, turn L shape screw to tighten. (Fig. 25)3. Pick up Rod, rotate it to check for balance. If not, adjust prongs and food to balance. Take pliersand tighten the L shape screw on both sides of the prong.4. Remove grates and top rack on the grill, place bottom portion of broiler pan on ceramic rods,so meat drippings can be caught in pan. (Fig. 26)USING THE ROTISSERIEFIG. 24FIG. 25 FIG. 26