Bedienungsanleitung KitchenAid 740-0780 (Seite 21 von 29) (Englisch, Französisch, Spanisch)

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Using Your Rotisserie Burner

A Rotisserie kit can be purchased

as an accessory for the grill. See

“Accessories” in the “Assistance” section.

To avoid damage to the warming rack, remove from grill when

using the

rotisserie burner.

Do not use the main burners when the rotisserie burner is in use.

Lighting the Rotisserie Burner

1. Do not lean over the grill.

2. Push in and

turn the control knob to IGNITE/ON. You will hear the

“snapping” sound of the spark.

3. When the rotisserie burner lights,

continue to hold the knob in for

another 10 seconds, then release the knob and burner will stay lit.

You will hear the “snapping” sound of the spark until the knob is

released.

IMPORTANT: If the rotisserie burner does not light immediately, turn

the burner knob to OFF and wait 5 minutes before relighting.

Manually Lighting the Rotisserie Burner

1. Do not lean over the grill.

2. Remove the manual

lighting extension (see following illustration)

and attach a match to the split ring.

3. Strike the match to light it.

4. Gently hold the lit match close to the rotisserie burner.

A. Lighting extension

B. R

otisserie burner

5. Push in and turn the co

ntrol knob to IGNITE/ON. Hold this knob in

for 10 seconds after the burner is lit. You will hear the “snapping”

sound of the spark until after the knob is released.

IMPORTANT: If the rotisserie burner does not light immediately,

turn the rotisserie burner control knob to OFF and wait 5 minutes

before relighting.

6. Remove the match and replace the manual lighting extension inside

the cabinet door.

Rotisserie Cooking Tips

WARNING

Rotisserie cooking rotates food in front

of the rotisserie burner, creating

an intense heat for searing the outside and sealing in natural juices.

The rotisserie burner reaches cooking temperatures in about

1 minute. It is not necessary to preheat when using the rotisserie.

! Select tender meat and poultry.

! Allow at least 1" (2.5 cm) space

between rotisserie burner and the

food.

! To make cleanup easier, place a

pan under the food to catch

drippings.

Add barbecue sauce or glaze only

during the last 10 minutes of

cooking to keep sauce from burning.

Trussing Poultry for the Rotisserie

1. Load the spit rod by sliding

one of the forks on the rod, with the

prongs facing inward. Tighten the screw to keep it from slipping.

2. Push the rod through the center of the bird.

3. Cut 24" (61.0 cm) of butcher’s string and center it under the bird,

breast side up.

4. Wrap each end of the string around the wings; catch each wing tip.

Bring the string tightly together at the top of the breast and knot. It is

not necessary to cut off the extra string.

5. Cut another 2

0" (50.8 cm) of string and lay it under the back of the

bird. Wrap it around the tail then around the spit rod, cinching

tightly.

6. Cross

the legs on top of spit rod; tie string around the crossed legs.

7. Connect the twine holding

the legs, to the string holding the wings,

and knot. Cut off any bits of hanging string.

8. Slide on the second fork pushing the tines into the drumsticks.

9. Center

the food and forks on the rod and tighten the thumb- screws.

The bird should be firmly in place on the rotisserie spit rod.

WARNING

Food Poisoning Hazard

Do not let food sit for more than one hour before or

after cooking.

Doing so can result in food poisoning or sickness.

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