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ENBoretti Ceramica spit / User Manual
*Prepping the food to be cooked onto the rotisserie rod outside of your
Kamado is recommended before starting the charcoal fire.
*Center the meat on the rod and use the two included forks to hold the
meat securely. The more centered and balanced the meat, with the least
amount of movement, is the best configuration.
*Place the rod onto rotisserie base with the pointy side of the rod into the
motor. Turn on the rotisserie motor before starting the fire. This allows
any adjustments to the meat to be made before everything gets hot.
Reconfigure either the meat on the rod itself or the forks holding the
meatsecurely in place if necessary before starting the fire. Once the
foodis balanced and turning well, you are ready to start your charcoal.
*It is a good rule of thumb to check the food on the rotisserie rod after
the first 15-20 minutes of cooking as the meat could shift on the rod
andneed to be re-adjusted. Always use extreme caution when working
around the hot internal parts of the grill. Use long heat resistant gloves
and protective clothing at all times.
*Upon completion of cooking, do not attempt to clean any part of the
rotisserie kit while they are hot. Wait for your Kamado and rotisserie
tocool completely.
*Remove the rotisserie motor and store in a safe place. Do not leave
therotisserie motor mounted on the Kamado.
*Use an (external) core-thermometer with probes to make sure the meat
or dish is at the desired and safe temperature. A great option is the
Boretti BBA87 thermometer.
Caution!
When opening the lid of the Ceramica backdraft can cause a burst
of flames. Always be careful when opening the lid. Always open the
lid slowly to prevent a sudden surge of oxygen leasing to a burst
offlames and always make sure to wear heat-resistant gloves.
