User Manual

23
i. The center of your spit rod to the top of the hood, equals the same distance from the spit rod to
the top of the flavorizers.
NOTE: Close hood carefully and align Motor Bracket and Shaft Mounting Bracket so that Rotisserie Rod is in
between the hood openings.
No.
Qty
Description
1
1
110V Motor
2
1
Motor Bracket
3
1
Spit Rod
4
2
Shaft Collar
5
2
4
-
Prong Fork
6
1
Handle
7
1
Counterbalance
8
2
Screw
9
2
Hexagonal Head Screw
Never operate Rotisserie Burner with main burner(s) “ON.” Warming Rack must be removed when Rotisserie
Burner is ON.
Electrical Grounding Instructions:
• The rotisserie motor is equipped with a three-prong grounding plug for your protection against
electric shock. This plug must be inserted directly into a properly grounded three-prong receptacle. Do
not cut or remove the grounding prong from this plug.
• The rotisserie motor must be electrically grounded in accordance with local codes or, in the absence
of local codes, in accordance with the National Electrical Code, ANSI/NFPA 70-1990 or Canadian
Electrical Code, CSA C22.1.
• Do not use an extension cord to supply power to your grill. Such use may result in fire, electrical shock
or other personal injury. Do not install a fuse in the neutral or ground circuit. A fuse in the neutral or
ground circuit may result in an electrical shock hazard. Do not ground this appliance to a gas supply
pipe or hot water pipe.
Preparing Food for the Grill
Always observe safe food-handling and safe food-preparation practices when
using this Grill, to prevent food-borne illnesses.
• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
• Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
• Always wash all vegetables, seafood and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you are ready to start cooking.
• Always marinate meat in the refrigerator. Dispose of the excess marinade, and never reuse it.