Manual BroilKing SOVEREIGN 70 (page 9 of 36) (English)

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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

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BroilKing SOVEREIGN 70 Manual

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