Cal Flame G3000 - Manual (Page 35)

Barbecue Owner’s Manual
www.calspas.com
Figure 42. Rotisserie Burner Assembly
The rotisserie burner is an infrared type, which provides intense searing radiant heat. Preferred by profes-
sional chefs over other methods, this intense heat is ideal for searing in the natural juices and nutrients
found in quality cuts of meat.
The rotisserie system is designed to cook items from the back using infrared heat. The location of the
burner allows the placement of a rotisserie-basting pan (included) beneath the food to collect juices and
drippings for basting and gravy. To flavor the contents of the basting pan, you can add herbs, onion, gar-
lic, or spices.
Operating The Rotisserie
1. To load the rotisserie rod, hold the handle firmly while sliding one of the fork assemblies (prongs fac-
ing away from the handle) onto the rod. Push the rod through the center of the food, then slide the
other holder (prongs toward the food) onto the rod. Center the meat on the rod and push the fork
assemblies firmly together. Tighten the thumbscrews. To secure any loose portions of your meat, use
butcher string (never use nylon or plastic string). Place basting pan under the food to collect the drip-
pings.
2. To use the rotisserie, first mount the motor on the left side of the grill. Place securely onto support
bracket.
3. The rod of the rotisserie system is assembled into the motor by placing the pointed end into the motor
and resting the threaded end on the support at the side of the grill. Once the rod is pushed as far as
possible into the motor, the grooved end of the rod should rest on the right side bracket.
4. If necessary, to offset unbalanced loads, slide the counter weight on to the rod. With the counter
weight loose, allow the loaded rod to rotate and come to a stop. Now rotate the counter weight above
the rod in a vertical position and tighten the thumbscrew. You can slide the counter weight away from
or closer to the rotisserie rod as needed for balanced operation. Once lit, the rotisserie burner will
reach cooking temperature in about one minute. The orange/red glow will even out in about five min-
utes.
Cooking with the Convection 3000 Grill
Outdoor barbecue grills have become increasingly popular for the summertime cooking of meats and veg-
etables. Traditionally, barbecue grills have been heated by charcoal briquettes, but a new generation of
barbecue grills are heated by gas fired burners.
Many modern barbecue grills have a closeable hood or other structure which can be used to provide an
enclosed heating compartment. Such heating compartments can be used like the oven on a stove to slow
roast various items of food, such as large pieces of meat.
Rotis Spit Handle
Rotis Spit Bracket
Rotis Spit Bushing
Rotis Spit Fork
Rotis Spit Rod
Rotis Motor Bracket
Rotis Motor
Page 31
Operating Your Barbecue
12/17/04