beautypg.com

John Deere HR-BG5002 User Manual

Page 19

background image

Operator’s Manual

9

Operation

COOKING WITH SPIT:

Leg of Lamb (Fig. )

. Have ” of bone sawed from small end of leg.
2. Leave meat around bone intact to form a flap. Put a spit fork

on rod.

3. Fold flap up and run rod through flap and leg.
4. Put second fork on rod and insert forks in each end of leg.
5. Test for balance. Tighten screws.

Poultry (Fig. )

. With breast down; bring neck skin up over cavity.

Turn under edges of skin; skewer to back skin. Loop twine

around skewer and tie.

Turn breast side up; tie or skewer wings to body.

. Put a spit fork on rod. Insert rod in neck skin parallel to

backbone; bring it out just above tail.

Put second fork on rod and insert forks in breast and tail.

Test for balance. Tighten screws.

. Tie tail to rod with twine. Cross legs; tie to tail.

Three Chickens on a Spit (Fig. 4)

. Tie or skewer wings to body.
. Put a spit fork on rod. Dovetail chickens on rod. Loop twine

around tails and legs; tie to rod.

. Put second fork on rod and insert forks in chicken. Tighten

screws.

Spit Balance (Fig. 5)

. Loosen the rod handle to allow the balance to turn freely.

Set the rotisserie rod in the slots of the grill casting. Let the

heaviest side of the meat rotate to the bottom.

. Adjust the balance to the top of the rod, opposite the heaviest

side of the meat. Tighten the rod handle. Periodically, check

to see if the meat turns smoothly while cooking. Adjust the

balancer as necessary.

Fig.

Fig.

Fig. 4

Fig. 5

Spit Balance

This manual is related to the following products: