Manual Boretti Michelangelo (page 71 of 74) (English, Dutch, French, Spanish)

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Rotisserie cooking

Note: always remove the warming rack before

using the rear burner for rotisserie cooking.

To place the meat or poultry on the spit, slide

one of the forks onto the spit and secure the

thumb screw. Then, insert the spit rod in the

center of the meat or poultry, lengthwise. The

food should then be centered on the spit rod

and the remaining fork and secure the thumb

screw. Place the spit rod in the grill and let the

heavy side fall to the bottom, set the counter

balance to the top and fasten in place. Peri-

odically check the meat to ensure the spit rod

is turning smoothly while cooking. Adjust the

counter balance if necessary.

The only accurate way to tell when the meat

is done is to use a meat thermometer. Insert

the thermometer into the center of the meat.

Do not allow the thermometer to touch a bone

as this will not give an accurate reading on the

meat thermometer.

remove the cooking grids and place a drip pan

on top of the upper ﬂavor shields and position

the pan directly beneath the food on the spit

rod. Depending on the ﬂavor you desire, place

liquid in the pan such as, water, juices or wine,

chop up onions or add garlic. As the juices fall

from the meat they will mix with the liquid and

evaporate directly into the meat, this will pre-

vent you from basting as this is a self-basting

system.

Do not let the drip tray dry out.

Place food in between the Forks and let the

heavy side of the food fall to the bottom.

Adjust the Counter Balance to the top.

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Boretti Michelangelo Manual

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