John Deere HR-BG5202-NG - Manual (Page 16)

6 Operator’s Manual
Operation
INDIRECT CONVECTION COOKING:
This method is ideal for roasting large cuts of meat with or
without a rotisserie.
1. Set up the grill before lighting. Place drip pan beneath center
of food. Put half to one inch of water in the drip pan. Fruit
juice, wine or a marinade may also be added to enhance
the flavor. Do not let the drip pan run dry.
. For roasting without a rotisserie, place meat in a roasting
rack directly on the grids.
. In most cases convection cooking is best with the cover
closed and the heat reduced.
4. Turn grill off and allow it to cool before removing drip pan.
CauTION: THe faT dRIPPINGS aRe HIGHly
flaMMaBle aNd MuST Be HaNdled
CaRefully TO aVOId INJuRy.
ROTISSERIE COOKING:
. The rotisserie can accommodate up to 7 kg (5 Ib) of meat
with the limiting factor of rotating clearance.
For best results the meat should be centered on the center
line of the spit to eliminate an out-of-balance condition.
. The rotisserie can be used with a cooking grid if space
allows. Place the meat closest to the handle on the spit to
make handling easier. (Fig. 9)
. Fasten the meat securely on the spit prior to placing it on
the grill. For poultry, tie the wings and legs in tightly to avoid
contact with drip pan.
4. In most cases rotisserie cooking is best with the cover closed
and the heat reduced.
5. Prior to placing the meat on the grill. baste the meat with
vegetable oil. This will enhance the browning on the outside
of the meat.
6. For most applications of rotisserie cooking, a drip pan is
recommended to catch the drippings. Put half to one inch
of water in the drip pan. Fruit juice, wine or a marinade may
also be added to enhance the flavor. Do not let the drip pan
run dry. For cooking without a drip pan, close attention must
be paid to avoid the risk of grease fire.
7. Use oven mitts when handling the spit or working around
the grill to avoid injury.
8. Turn grill off and allow it to cool before removing drip pan.
CauTION: THe faT dRIPPINGS aRe HIGHly
flaMMaBle aNd MuST Be HaNdled
CaRefully TO aVOId INJuRy.
REAR BURNER ROTISSERIE
Certain models feature a rear burner for rotisserie cooking.
The rear burner rotisserie method is the ultimate for cooking
roasts and poultry. With the heat source located behind the
food, there is no chance of a flare up caused by fat drippings.
cook with confidence knowing you will get perfect results
every time. A dish or drip pan placed below the spit will
collect the juices for basting or for preparing a sauce.
The spring loaded rear burner may be easily removed when
not in use.
Convection / Rotisserie Cooking Guide
Meat Size / Weight Temp. Rare - Well Done
Beef Roast -6 lbs. Low - Med  - 4 Hours
Beef Roast 6-0 lbs. Low - Med  - 5 Hours
Pork Roast -5 lbs. Low - Med  - 4 Hours
Pork Roast 6-0 lbs. Low - Med  - 5 Hours
Turkey / chicken -5 lbs. Low - Med  - 4 Hours
Turkey / chicken 5-0 lbs. Low - Med  - 5 Hours
Fig. 9