DCS BGB30-BQR Use And Care Manual

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

28WARNING!Never have the grill burners (bottom burners) on during Rotisserie cooking. It will burn your meat and make itvery dry. Use only one section at a time, grill or rotisserie.PREPARATIONRecommended:Dental floss or butcher string, scissors, broiler pan (bottom only), pliers, instant read thermometer, foil, and hotpads.Working Area:Allow enough space to accommodate food and rotisserie rodassembly in a clean environment.Meat Preparation:Tie meat with butcher string or Dental floss in three areas. Buy aroast that is equally balanced from top to bottom in size. Themeat will cook more evenly while on the Rotisserie. For Poultry,tie wings and legs to the body using Dental floss or butcherstring to prevent flopping around while turning. (Fig. 44)1. Determine the center placement for the food, put first prong onthe rod, turn ‘L’- shaped screw to tighten.2. Center tied meat/poultry on the rod, place second prong, turn‘L’- shaped screw to tighten. (Fig. 45)3. Pick up the rod, rotate it to check for balance. If not, adjust prongs and food to balance. Take pliers and tightenthe ‘L’- shaped screws 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 drippingscan be caught in pan. (Fig. 46)USING THE ROTISSERIEFIG. 44FIG. 45 FIG. 46