GILES RT-5 Operation manual

OperationsandServiceManual
Giles Enter rises, Inc.
P.O. Box 210247 • 2750 Gunter Park Dr ve West • Montgomery, AL 36121-0247 USA
[phone] • Service Hotline [phone] (USA & Canada Only) ••FAX [phone] • www.g lesent.com
Form o. 66035 (10/98)
Giles Rotisserie
Model RT-5 & RT-7
RT-7
RT-5

Inside Front Cover (Does Not Print)

Safety Precautions
F R Y UR SAFETY
D N T store or use gasoline or other flammable vapors and liquids in the vicinity of this
or any other appliance!
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property
damage, injury or death. Read the installation, operating, and maintenance instructions
thoroughly before installing or servicing this equipment.
P ST IN A PR MINENT L CATI N
!
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Table of Contents
I Introduction .................................................................................................................................. 2
1 Installation
1-1 Installation Instructions .................................................................................................................. 3
1-2 Ventilation of the Giles Rotisserie .................................................................................................. 4
1-3 Electrical Requirements.................................................................................................................. 4
2 Rotisserie Components and Their Function .............................................................................. 5
3 perating Instructions ................................................................................................................ 6
4 Preparing the Unit to Cook
4-1 Loading Product ............................................................................................................................ 7
4-2 Cooking the Product ...................................................................................................................... 7
5 Cleaning and Maintenance
5-1 Exterior............................................................................................................................................ 8
5-2 Interior (turn power off) .................................................................................................................. 8
5-3 Cleaning Instructions for the Air Box.............................................................................................. 8
6 Preparation
6-1 Preparation .................................................................................................................................... 9
6-2 Cleaning the Chicken ....................................................................................................................10
6-3 Dressing the Chicken ....................................................................................................................10
6-4 Loading the Chicken ......................................................................................................................11
7 Recipes ..........................................................................................................................................12
8 Parts ..............................................................................................................................................17
9 Wiring ............................................................................................................................................20

Introduction
2
Introduction
I Introduction
Congratulations on the purchase of your new Giles Rotisserie. With proper care and maintenance this unit
could provide you with years of trouble-free service.
The Giles Rotisserie compliments the existing Giles line of products by providing a non-fried cooking alter-
native. It will open many selling opportunities for your c-store and supermarket business. Your customers
will continue to demand variety with possible emphasis on healthier cooking approaches. Utilizing a rotis-
serie-convection combination, the RT5 and RT7 are able to prepare many entrees that are low in fat and
cholesterol.
To help protect your investment in this state-of-the-art cooking equipment, we recommend you take a few
moments to familiarize yourself with the installation, cleaning and maintenance procedures contained in
this manual. Adherence to these recommended procedures minimizes the potential for costly “Down-
Time” and equipment repairs.
How the Giles Rotisserie System Works
The Giles Rotisserie uses a combination of hot air convection and rotisserie cooking to produce an unlim-
ited variety of food products. The food products are rotated in different “carrying” accessories which are
mounted on the grillís Rotor Assembly (included in this manual, Section 8-2, is a list of accessories).
The Rotisserie’s fan motor maintains two separate circulation systems, one for hot air and the other for
cooling.
Hot air is forced downwards through the air box that is mounted in the ceiling of the grill chamber. This hot
air will surround the food and be drawn back through the center of the air box.
The air for cooling is drawn in underneath the grill through a duct between the grill chamber and the elec-
trical components and is then directed through the roof and the vent slots on the left hand side. This
process enables cool air to continually cover the grill chamber. The air cooling fan is thermostatically con-
trolled, and is able to function even after grilling is finished. The temperature in the grill chamber is con-
trolled by an electronic thermostat with a range of 150°F (65.6°C) to 420°F (215.6°C).

Installation Instructions
3
Installation
1 - 1 Installation Instructions
This section provides a summary of the procedures necessary for proper installation of your new Giles
Rotisserie. To prevent personal injury or equipment damage, please ensure the following steps are taken:
CAUTI N
For you Safety, D N T store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other appliances!
1. Keep the appliance and surrounding area free and clear from combustible materials with in 1" (2.54cm)
of the side and 6 " (15.2cm) of the back.
2. Please note the wiring diagrams for this appliance are located at the rear of the Manual, Section 9.
3. Please ensure this appliance is electrically grounded in accordance with local codes, or in the absence of
local codes, with the ational Electrical Code, A SI./ FPA. 70-1984.
4. Please provide adequate room for servicing and proper operation of this appliance. Also provide
adequate ventilation in the operating area where necessary.
5. Always consult with an electrician or other qualified individuals prior to installation.
6. Ensure the voltage and amperage supplied to the unit are as specified on the rotisserie’s rating plate.
7. Make sure this unit is in a secure position and will not move
8. Install this appliance so the door can open and close without obstruction to avoid breaking the glass.
IMP RTANT N TE:
The above steps will help to ensure safe and proper installation your rotisserie. If you have any questions
concerning these procedures, contact your local Giles distributor or other qualified service person.
9. Please retain this manual for future reference.
D N T Modify, Alter or Add Attachments to this Equipment!
!
!

4
Installation
1 - 2 Ventilation of the Giles Rotisserie
IMP RTANT N TE:
Guidelines for proper ventilation system requirements may differ. Always consult with local authorities to
ensure compliance.
1 - 3 Electrical Requirements
WARNING
This Rotisserie must be adequately and properly grounded. Improper grounding may
result in electrical shock. Always refer to your local electrical code to ensure proper
grounding of this or any other electrical equipment. Always consult with an electrician or
other qualified service person to ensure breakers and wiring are of sufficient rating and
gauge for the equipment being operated.
Giles Rotisseries are available from the factory wired for 208 or 240 volts, and single or three phase,
50/60Hz service. Check the rating plate on the side of the rotisserie to determine the correct
power supply.
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5
Rotisserie Components & T eir Function
2 Rotisserie Components and Their Function
ITEM DESCRIPTI N FUNCTI N
1. Fig. 1 Power Switch The Power Switch is a two-position Switch. Move the Switch to the
“O ” position to operate.
2. Fig. 1 Load Switch The Load Switch is pressed to rotate the Spit Carrier for loading and
unloading the Spits.
3. Fig. 1 Controller The Controller sets the cooking temperature and time.
4. Fig. 1 Drip Tray The Drip Tray catches the juices that drip from the chicken, directing
it into the drain pan.
5. Fig. 1 Drain Pan The Drain Pan holds the juices that drop from the chicken during the
cooking operation.
6. Fig. 1 Spit Carrier The Spit Carrier holds the spits and rotates during the cooking
operation.
7. Fig. 1 Spits The Spit holds the product during the cooking operation.
Giles Rotisserie Model RT5/Model RT7
Figure 1

6
3 perating Instructions
1. Push the Power Switch to the “O ” position.
2. Open the door(s), remove the spits. (Press the “LOAD” key to rotate the Carrier).
3. Close the door(s).
4. “SET TEMP” light will illuminate, adjust the cooking temperature by rotating the “SET” knob until
desired
temperature is displayed.
5. Press the “TEMP” key (ACT,TEMP will display) “ACT TEMP” Light will illuminate.
6. While the unit is preheating, place the product on the spits.
N TE
To Stop the unit’s cycle, open the door’s or place the switch in the “OFF” position.
Operating Instructions

7
4 Preparing the Unit to Cook
4 - 1 Loading Product
1. When the unit reaches the set temperature, “LOAD” will flash on the display.
2 Open the door(s) and install the spits with the product in the Carrier. (Press the “LOAD” Switch to
rotate the carrier).
N TE
The unit will automatically retain the most recent time and temperature setting. If there is not a change to
the setting, skip step 1.
4 - 2 Cooking the Product
1. Press the “TIME” Key, rotate the “SET” Knob until the desired time is displayed.
2. Press the “START/STOP” Key to state Time Cycle.
3. When Cooking Cycle is complete, an alarm will sound and “DO E” will flash in the display.
4. Press the “START/STOP” Key to silence the alarm.
4 - 3 Unloading the Product
CAUTI N
Products and spits are H T. Use heat mitts when handling hot products and hot spits.
1. Open the door(s).
Remove the spits. Press the “LOAD” Key to rotate the Carrier.
Preparing t e Unit to Cook
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8
Cleaning and Maintenance
5 Cleaning and Maintenance
5 - 1 Exterior
1. Turn power “OFF” before attempting to clean.
2. Use mild non-abrasive detergent and polish stainless steel with approved stainless steel cleaner.
3. Use a regular glass cleaner on the glass (inside and out)
4. Clean daily to avoid buildup which may cause discoloration and poor sanity conditions.
N TE
Care to not contact the quartz lights with cleaners.
5 - 2 Interior (turn power off)
1. The rotor unit, accessories and lower drawer can all be easily removed for cleaning.
2. Use a mild non-abrasive detergent and hot water.
3. The Air Box and Temperature Probe should be cleaned weekly to prevent grease build up.
4. The Air Box may be soaked in Giles FoodService Cleaner (available thorough a Giles Representative) if
desired, and the temperature censoring probe should be wiped clean at this time to assure correct
temperature attainments.
5. Make sure the rotisserie has been TUR ED OFF and allowed to cool.
5 - 3 Cleaning Instructions for the Air Box
CAUTI N
To prevent injury or burns, the unit must be cool before attempting to perform this
procedure.
1. Open door and remove 4 large nuts located in the upper Cooking Chamber.
2. Once the nuts have been removed, the Air Box will drop down for removal and cleaning.
3. Clean the grease from the Air Box using Giles FoodService Cleaner (available through your Giles
Representative) or a similar detergent.
4. Wipe down the Temperature Censoring Probe. This must be kept grease free for proper temperature
sensing.
IMP RTANT N TE:
Air Box must be completely dry before reinstalling!
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9
Preparation
6 Preparation
6 - 1 Preparation
1. To begin your preparation you will need the following supplies:
RT5
• 20 to 25 fresh whole chickens
use approximately 20 (3 lb./1.35kg) birds
use approximately 25 (2.5 lb./1.13kg) birds
RT7
• 50 to 57 fresh whole chickens
use approximately 50 (3 lb/1/35kg) birds
use approximately 57 (2.5 lb./1.13kg)birds
• Giles Prime Rub (#71625)
available through you local representative
• a spice shaker for holding Prime Rub
• a sharp knife
• a sheet pan
• 5 Rotisserie spits (packed with your RT5)/ 7 spits with RT7.

10
Preparation
6 - 2 Cleaning the Chicken
1. Rinse chickens thoroughly under cold tap water.
2. Cut off tails and neck bones.
3. Fold wings back behind shoulders for merchandising look.
4. Tuck legs under with loose piece of skin.
6 - 3 Dressing the Chicken
1. Sprinkle and knead Prime Rub over entire chicken.
2. Make sure to cover completely to give a golden merchandising color while cooking.
3. Repeat instructions for the remaining chicken.

11
6 - 4 Loading the Chicken
There are two methods for loading the chicken:
1. Vertical method for four (4) or more chickens per spit.
A. Place four (4) to five (5) chickens on each spit depending on weight of birds.
B. To thread chicken on a spit, take the bird in one hand and the spit in the other.
C. Hold chicken like it is sitting in the palm of your hand.
D. Push the two pointed parts of the spit into the side of the chicken.
E. One point should go in just under the wing and the other should go in under the leg.
F. You will generally hear a popping noise as the spit is passing through the chest cavity.
G. If you have placed the chicken correctly on the spit, it will look like it is sitting.
H. Fold wings back over the top of spit.
I. Continue with the remainder of the chicken until you have all spits full.
2. Horizontal method for 3 or less chickens per spit.
A. Hold chicken so the neck opening faces pointed parts of spit.
B. Push the two pointed parts of spit into side of body and then through the thighs.
C. If placed correctly, neck opening will face to the right and the tail to the left. Fold the wings
behind the chicken.
D. Continue with the remainder of the chicken until all spits are full.
Preparation

12
Recipes
7 Recipes
Ingredients Instructions Temp. Time
Whole Chickens Sprinkle Prime Rub on the chicken, 350°F 60 Min.
(2 1¼2lbs/1.1 k. ea.) rub mixture over the entire bird. (176.5°C) Add 5 min.
Chester Prime Rub Roast onspits-4 per spit. for each
(available through Giles Rep.) additional
1/4lb/.56kg
of whole
bird weight.
ptional Spices: For optional spices mix together.
1 tsp/5ml. Garlic
1 tbsp/15ml Oregano
1¼2tbsp/7.5ml Thyme
1 tbsp/15ml Parsley
1¼2tbsp/7.5ml Cumin
2 tbsp/30ml Lemon Pepper
Whole Chickens Heat 1 cup/.24 L Chicken Stock. 350°F 60 Min.
(2 1¼2lbs/1.1K ea.) Add 1¼4cup/.06 L of Pomegranate (176.5°C)
Pomegranate Sauce: Preserves or
1cup/.24 L Chicken Stock 1 cup/.24 L Pomegranate uice
1¼4cup/.06 L of Pomegranate 1¼4 cup/.06 L Honey
Preserves or uice of 1¼2Lemon
1cup/.24 L Pomegranate Reduce to desired consistency.
uice Add Salt and Pepper to taste.
1¼4 cup/.06 L Honey Makes about 1 cup/.24 L.
uice of 1¼2Lemon
Salt and Pepper
Lemon-Herb Sauce: Combine all ingredients and
3¼4cup/.2 L fresh, chopped Stir to blend together.
Rosemary Makes 4 cups/1 L.
2 tbsp/30ml minced Garlic
2 cups/.5 L Olive Oil
1 cup/.24 L Chopped Parsley
2 cups/.5 L Lemon uice
1 tbsp/15ml Salt
1 tbsp/15ml Black Pepper
1 tbsp/15ml Oregano

13
Recipes
Ingredients Instructions Temp. Time
Ginger- range Sauce: Combine: Simmer 10 Min.
1 cup/.5 l Olive Oil 1 cup/.5 l Olive Oil,
2 tbsp/30ml minced Garlic 2 tbsp/30ml minced Garlic and
1 cup/.24 L fresh Ginger 1 cup/.24 L fresh Ginger in
(peeled and grated) saucepan. Heat over medium heat;
simmer 5 min.
Add:
2 cups/.5 l Chicken Stock 2 cups/.5 l Chicken Stock,
Rind of 2 Oranges Grated rind of 2 Oranges,
uice of 4 Oranges and 1 cup/.24 L of Soy Sauce;
1 cup/.24 L of Soy Sauce Season with Salt and Pepper.
Salt and Pepper Combine:
1 tsp/7.5ml Cornstarch with
1 tsp/7.5ml Cornstarch 1/4 cup/.24 L of Water;
1¼4cup/.24 L of Water Add to sauce.
Makes 5 cups/1.8 L
Apple Stuffed Chicken Breast: Mix: 400°F 20 Min.
Flattened boned, skinned breast Apples and (204°C)
Diced Apples Walnuts with
Chopped Walnuts Basic Bread Stuffing
Bread Stuffing Moisten with Sherry.
Sherry Sprinkle with Paprika
Paprika and Parsley.
Parsley Top with Butter.
Butter Place in Baking Pan.
Broccoli Stuffed Chicken Breast: Sprinkle with Garlic and Oregano 400°F 20 Min.
Flattened boned, skinned Breast Place Broccoli on Breast and (204°C)
Chopped Broccoli Cover with Cheese.
American or Swiss Cheese Fold Breasts so that Stuffing
Garlic is contained.
Oregano Sprinkle with Paprika and
Paprika Parsley.
Parsley Top with Butter.
Butter Place in Baking Pan.

14
Recipes
Ingredients Instructions Temp. Time
Seafood Stuffed Flounder: Wrap Flounder Fillets around 420°F 15 Min.
Flounder Fillets Seafood Stuffing. (215°C)
Lemon uice Place in Baking Pans or on Racks.
Butter Sprinkle with Lemon uice and
Butter.
Seafood Stuffing If Stuffing is too wet,
12 oz/.36kg Seafood Add more Bread Crumbs.
1¼2cup/.12 L Bread Crumbs If Stuffing is too dry,
1 Egg Add more Sherry or Cream.
1¼4cup/.06 L Cream
1¼8cup/.03 L Sherry
Vegetable Lasagna: Sauté first 4 ingredients in 375°F 25 Min.
1 1¼2cups/ .36 L Chopped Onion 1 tbsp/15 ml Butter. Add (190°C)
2 tsp /10 ml Minced Garlic Broccoli and Spinach with
6 ozs/.17kg Chopped Mushrooms Salt/Pepper to taste.
3 tbs /45 ml Sherry Mix:
1 tbsp/15 ml Butter In separate bowl Cheeses,
2 lg stalks of Broccoli Parsley, Eggs, Salt and Pepper.
or Cauliflower (4cups/1L) In Baking Pan,
1¼2lb (1.1k) Chopped Spinach Spread 1¼2cup /.12 L Tomato
2 cups /.48 L Ricotta Cheese Sauce on bottom. Layer uncooked
1 cup/.24 L Shredded Mozzarella Noodles, 1¼2Cheese Mixture,
6 tbsp /.09 L Parmesan Cheese 1¼2Vegetable Mix and
1¼4cup/.06 L Chopped Parsley 1¼2 Vegetable Mix and
2 Eggs 1 cup /.24 L Tomato Sauce
Salt and Pepper Repeat.
3 cups/.7 L Tomato Sauce End with layer of Noodles.
8 ozs.(.24kg) Lasagna Noodles Top with Sauce.
(uncooked) Bake.
Let stand 10 Minutes
before serving.
Split Cornish Game Hens Split Game Hens at backbone. 400°F 40 Min.
Marinade: Remove Backbone. (204°C)
1¼4cup/ .06 L Oil Brush with Marinade.
1¼2cup/ .12 L Wine Vinega Place in Baskets with skin side up.
1¼2cup/ .12 L Lemon uice
Fresh Garlic

15
Ingredients Instructions Temp. Time
Rolled Roast Beef: Rub Spices over Roast and 400°F 45 Min.
(5 lbs/2.3 k each) Place in the Baskets (204°C)
Mustard Powder
Garlic Powder
Oregano
Rosemary
Ribs: Soak Racks of Ribs in Beer 400°F 45 Min.
Racks of Ribs for 2 or more hours. (204°C)
Beer Thread into spits. Cook 30 Minutes.
CF Barbecue Sauce Brush with Barbecue Sauce.
(Available thru your Giles Rep.) Cook for an additional 15 Minutes.
Salmon Steaks: Rub or sprinkle with Garlic.
Salmon Top with Lemon uice and
Garlic Parsley.
Lemon uice Add 1 tbsp (15 ml) Butter.
Parsley Place in Baskets or on Racks.
Salmon Steaks on Foil Packets: Place Steaks in center 420°F 12 Min.
Salmon of square of foil. Sprinkle w/Lemon (215°C)
Lemon uice uice, Parsley, and Garlic.
Parsley Close foil packet around Steaks.
Garlic Salmon Steaks in Brioche or
Foil Similar dough are prepared
as above. Brush with Egg Glaze.
(1 Egg whipped with
1 tbsp /15ml water).
Place in Baskets or on Racks.
Recipes

16
Recipes
Ingredients Instructions Temp. Time
Stuffed Lobster: Steam Lobster. 400°F 10 Min.
Lobster Cool and remove innards. (204°C)
Paprika Loosen Tail Meat.
Parsley Moisten Crabmeat with
Butter Egg and Sherry.
Stuffing: Add enough Bread Crumbs to
2 tbsp/30ml Crab Meat hold mixture together.
(shell removed) Put Stuffing in cavity
1 Egg Top w/Paprika, Parsley, and Butter.
1¼4cup /.06 L Sherry Place in Baking Pans.
Bread Crumbs
Mustard Tarragon Stuffed Stuff Flounder w/Stuffing. 420°F 12 Min.
Flounder Sprinkle w/Lemon uice. (215°C)
Flounder Wrap in foil.
Lemon uice Place in Baskets or on Racks.
Foil
Stuffing: Without foil place Stuffed Flounder
2 tbsp /30 ml Chopped in pan and Top w/Butter
1¼2tsp/ 2.5ml Fennel Seed
Fresh Tarragon
8 tbsp/.12 L Melted Butter
2 cups/ .48 L Bread Crumbs
2 tbsp/ 30 ml Dijon Mustard
(Mix together)