637964
9
Zoom out
Zoom in
Previous page
1/36
Next page
9
SPIT BALANCE
1. Loosen the rod handle to allow the balance to turn freely.
2. Set the rotisserie rod in the slots of the gas grill casting.
Let the heaviest side of the meat rotate to the bottom.
3. Adjust the balance to the top of the rod, opposite the
heaviest side of the meat.
4. Tighten the rod handle. Periodically, check to see if the
meat turns smoothly while cooking. Adjust the balancer
as necessary. Caution: Use oven mitt when adjusting
balancer.
HOW TO USE A PROBE THERMOMETER
1. The accurate way to determine when a large piece of
meat is done is to use a probe thermometer. Insert the
thermometer at an angle so the sturdy pointed metal tip
rests in the center of the thickest part of the meat. Be
careful that it doesn’t touch the spit or the bone, and
that the point is not resting in fat (you will notice much
less resistance when probing in fat).
2. When the thermometer displays the desired temperature
the meat is done. Add your sauces during the last few
minutes of cooking time and let the meat stand about 15
minutes to firm up. Carve and serve.
Poultry: insert the tip of the thermometer in the thickest part
of the thigh close to the body.
Ham or roasts: insert the tip of the thermometer in the center
of the heaviest section of the meat.
USING A SPIT – LEG OF LAMB
1. Have 3” of bone sawed from small end of leg.
2. Leave meat around bone intact to form a flap.
3. Put a spit fork on rod.
4. Fold flap up and run rod through flap and leg.
5. Put second fork on rod and insert forks in each end of leg.
Test for balance. Tighten screws.
USING A SPIT – POULTRY
1. With breast down, bring neck skin up over cavity.
2. Turn under edges of skin; skewer to back skin.
3. Loop twine around skewer and tie.
4. Turn breast side up; tie or skewer wings to body.
5. Put a spit fork on rod. Insert rod in neck skin parallel to
backbone and exit just above tail.
6. Put second fork on rod and insert forks in breast and tail.
Test for balance. Tighten screws.
7. Tie tail to rod with twine. Cross legs; tie to tail.
THREE CHICKENS ON A SPIT
1. Tie or skewer wings to body.
2. Put a spit fork on rod. Place chickens on rod as
demonstrated in the above diagram.
3. Loop twine around tails and legs; tie to rod.
4. Put second fork on rod and insert forks in chicken. Tighten
screws.
COOKING TECHNIQUES
Spit
Balance
9


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for BroilKing REGAL 690 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of BroilKing REGAL 690 in the language / languages: English as an attachment in your email.

The manual is 4,73 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of BroilKing REGAL 690

BroilKing REGAL 690 Installation Guide - English, French, Spanish - 16 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info