rotigrill XL3 User manual

© Rotigrill Limited
XL3

© Rotigrill Limited
“Rotigrill provides an entertaining cooking experience for those who enjoy food and the
theatre of cooking”
We manufacture and sell a range of outdoor cooking equipment designed to provide a flexible
cooking platform, which includes a variety of functions. The main feature on all our products is the
rotisserie. This produces the tastiest, most moist and thoroughly cooked food that can be produced
on a BBQ.
In addition to our range of rotisserie bbq’s, there are two specialist machines: The “Hog Roaster”
and “XL3”. These are designed to do a specific job and to provide customers with the sight and smell
of a cooking “event”. This is what we call “The Theatre Of Cooking”.
Thank you for choosing our “XL3”. This machine is designed to be flexible and robust. It is based on
a proven design and used with care; it will produce stunning results over a considerable period of
time.
This booklet is intended to show you how to set up, operate, cook and care for your “XL3”.
Contents:
oAssembly Instructions
oOperating Instructions and Safety
oAdvice On Motors
oRotisserie Cooking Guide
Please contact us if you need any further help or advice:
Rotigrill Limited
t: 01494 511368
w: www.rotigrill.com
1
Introduction
Turn the XL3 the right way up and
tighten the bolts and
Fit the “U” shaped handle to the inside
of the wheels, just underneath the
external fire tray. (O
Tap the handles on to the three main
rotisserie skewers. A tip is to tap the
pointed end as a guide and then fit the
blunt end into the handle. Tap in to
finish.
Place the skewers into the m
Undo the nut from the handle and
push the threaded
1.
Turn the pre-assembled
Use a Phillips screwdriver to locate one
of the holes in
Insert the legs (each leg is colour
coded), so just match the coloured
dots on the leg to the tray.
the nut to the bolt from the
inside.
Tighten the nuts by hand
only at this stage.
kebab gear drive.
here.
nuts that secure the legs with a
spanner from inside the tra
Turn the XL3 the right way up and
tighten the bolts and nu
Fit the “U” shaped handle to the inside
of the wheels, just underneath the
external fire tray. (O
Tap the handles on to the three main
rotisserie skewers. A tip is to tap the
pointed end as a guide and then fit the
blunt end into the handle. Tap in to
finish.
Place the skewers into the m
Undo the nut from the handle and
push the threaded
1.
Turn the pre-assemb
Use a Phillips screwdriver to locate one
of the holes in
Insert the legs (each leg is colour
coded), so just match the coloured
dots on the leg to the tray.
n the nut to the bolt from
the inside.
Tighten the nuts by hand
only at this stage.
ebab gear drive.
here.
ts that secure the legs with a spanner
from inside the tray.
Turn the XL3 the right way up and
tighten the bolts and nu

© Rotigrill Limited
“XL3” ROTISSERIE BBQ - ASSEMBLY
Please view the video on “How To Assemble Your XL3” on our web site:
You will need the following tools: Philips screwdriver and a 10mm spanner (plus a 13mm and 14mm
spanner for the height adjustment handle only) Your XL3 comes to you semi-assembled, so all you
have to do is follow these few simple steps to complete the assembly.
2
Assembly Instructions
2.
Insert the legs (each leg is colour coded), so just match the coloured
dots on the leg to the tray.
3.
Use a Phillips screwdriver to locate one of the holes
in the tray, through the corresponding hole on the
leg. Push a bolt through the tray and leg, then fasten
the nut to the bolt from the inside. Tighten the nuts
by hand only at this stage.
1.
Turn the pre-assembled unit upside down onto a table or bench.
4.
Attach the crossbars to the legs
as shown. Four hexagonal
head bolts are attached to
one of the crossbars.

© Rotigrill Limited
3
Assembly Instructions
Now turn your XL3 the right way up and tighten the bolts and screws that secure
the legs.
6.
Fit the “U” shaped handle to the inside of
the wheels, just underneath the external
fire tray. (Opposite end to the wheels).
Two hexagonal head bolts are attached to
the handle.
7.
Turn the XL3 the right way up and tighten the bolts and nuts that secure the
legs with a spanner from inside the tray.
8.
Secure the turning bar support bracket to the
leg with yellow stickers, with the two bolts
provided. Two hexagonal head bolts are
attached to the bracket.
5.
Attach the accessory tray
frame just above the wheel
axle, making sure that the
screw hole is below the
frame as shown here. Then
place the accessory tray
onto the frame. . Four
hexagonal head bolts are
attached to the frame.

© Rotigrill Limited
4
Assembly Instructions
10.
Place the kebab gear drive
and motor (pre-assembled)
into the two brackets on
the side of the outer fire
tray.
9.
Undo the nut from the handle and push
the threaded shaft through the metal
plate. Replace the nut and tighten enough
to hold the handle it in place without too
much movement.
11.
Place the three kebab and
grill rests into the three
remaining double sets of
brackets on the side of the
outer fire tray.

© Rotigrill Limited
5
Assembly Instructions
13.
Insert the two internal fire trays
into the outer fire tray and place
the kebab skewers into the
kebab gear drive.
12.
Tap the handles on to the three main rotisserie skewers. A tip is to tap the pointed
end as a guide and then fit the blunt end into the handle. Tap in to finish.
Place the skewers into the main gear drive.
13.
Place the mesh grill onto the tray, next to the kebab skewers.
14.
Finally, to fit the main motor,
pull and turn the spring catch in
the gear drive. Fit the motor
on to the brackets, then turn
the spring catch and allow the
drive shaft to engage the
motor.

© Rotigrill Limited
SAFETY & WARNINGS:
oDo not operate a rotigrill until you have read and fully understood the assembly
instructions provided with each unit.
oEnsure that the rotigrill is sited away from any areas where children or pets are likely to be
playing.
oNever use your rotigrill indoors (This includes garages and outbuildings).
oWhen using the rotigrill it will get extremely hot, so operate with caution and never touch a
rotigrill with your bare flesh –it will burn! Always use an oven glove when handling the
rotigrill.
oBefore lighting your rotigrill, ensure that it is stood on a secure level base surface away from
any flammable items such as wooden fences or overhanging trees.
oDo not use petrol, paraffin, mentholated spirits, lighter fuel or any comparable fluid to
light or re-light your rotigrill.Special fire lighters are available. We recommend the use of
fire lighting blocks.
oOnce you are ready to ignite your barbecue, remove all unused fuel and lighting materials
to a safe distance from the rotigrill before lighting.
oOnce lit, do not move your rotigrill or leave it unattended. Only move it when it has
completely cooled.
oOnce the rotigrill is lit, do not attempt to touch any parts except the operating handles.
oDo not touch the fire tray once it is lit.
oAlways use oven gloves when touching any other parts of the XL3. I.e. when moving the
lamb over the fire tray for the first time, adjusting the cooking height and tightening wing
nuts on “U” bolts or leg clamps.
oNever pour water on to the coals to cool the charcoal. The charcoal needs to cool down
naturally once cooking is concluded.
oFailure to follow the above procedures could damage the machine and/or cause physical
harm.
oWeight guidelines must not be exceeded.
TAKE NO RISKS - If you are having any difficulties, or need help or advice, call Rotigrill on
Always remember, safety first? Your safety is our concern.
6
Operating Instructions

© Rotigrill Limited
READ CAREFULLY BEFORE USING YOUR MOTOR
Motors are a key element of any rotisserie and care should be taken to understand how much
weight the motor can handle and how to prevent harm to the motor. Three things will damage your
motor:
oExceeding the maximum recommended cooking weight
oNot balancing the meat
oNot securing the carcass to the skewer
This motor has a maximum loading of 18 kilos in perfect balance and conditions –but - we
recommend cooking no more than 14 kilos of actual meat. Running your motor at its maximum
loading is equivalent to running your car at maximum revs! You simply would not do it.
To achieve perfect balance, you will need to use a counterbalance. You should be able to spin the
carcass on the skewer with your finger against the counterbalance, to see that it rotates easily. Any
imbalance will increase the load on your motor, which will cause damage.
Use “U” bolts, meat forks and/or leg clamps to secure the carcass to the skewer. There must be no
movement at all. During cooking, moisture will evaporate and the carcass will shrink. “U” bolts and
leg clamps will need to be tightened. Your counterbalance should also be checked. If the carcass
becomes loose on the skewer, it will damage your motor.
Symptoms of “overloading”:
oMotor refuses to rotate skewer
oMotor stops after a short cooking time
oIncreased noise
oClicking
oJumping
oMotor trying to run in reverse
If you experience any of the above symptoms, you have overloaded the motor and you must stop it
immediately. Either, take some of the meat off, re-balance the existing meat and/or tighten
everything up to prevent the carcass moving on the skewer. Used with thought and care, this motor
will give a good performance over a number of years.
Motors used on non Rotigrill machines are not covered by our guarantee.
7
Operating Instructions continued

© Rotigrill Limited
Your Rotigrill XL3 is fully adjustable so that perfect results are achievable.
To raise and lower the three main skewers, just rotate the turning handle at the opposite end to the
motor. The mechanism will automatically lock when you stop turning.
The kebab gearbox and skewer rest, together with the two mesh grill rests are also adjustable
manually. Just loosen the wing bolts and adjust as necessary. The re-tighten the wing bolts to
secure. If you do this once the coals have been lit, YOU MUST USE AN OVEN GLOVES.
The internal fire trays will distort when used. This is deliberate and prevents “popping” where
sparks can fly! They should return to near normal shape when cool.
Care Of Your Rotigrill
Your XL3 comes with a cover, but if possible it is better to store the unit in a shed or garage during
the winter period.
At the end of your BBQ season, lightly spray the entire unit (except motors, skewers, kebabs and
forks) with WD40 (WD = water dispensing). This helps to prevent rust.
If rust occurs on any of the powder coated surfaces, remove it with a wire brush and spray with
silver “Hammerite” (it is a near perfect colour match).
Motors are designed to work in hot conditions. If you try to use your motor in cold conditions and it
fails to turn, switch it off immediately. Apply a small spray of WD40 around the square drive and
rest the motor on a radiator for a short time. Your motor should now work perfectly.
Do not leave batteries in motors for extended periods as they can corrode.
For guidance on lighting the charcoal and cooking, please read the rotisserie cooking guide that
follows.
8
Operating Instructions continued

© Rotigrill Limited
Introduction
Rotisserie cooking is one of the oldest methods of cooking. It retains meat juices, which develops
into a unique flavour that conventional ovens simply cannot match. This guide is intended to offer an
introductory guide to rotisserie cooking for use with rotigrill products.
Getting Started
Always use gloves when lighting the charcoal.
Lighting the charcoal is easily done by covering the base of the tray with Lumpwood Charcoal. Do not
use instant lighting charcoal as this smokes excessively and burns too quickly. Also, avoid briquettes,
which are processed, emit lower levels of heat and also burn too quickly.
Be generous with your charcoal. Fill the tray properly. Rotisserie cooking needs a heat “envelope”
(which is why gas is not good for uncovered rotisseries). Don’t be afraid if your rotigrill seems hot.
It’s meant to be hot, which is why we begin this guide with safety instructions! Your food however,
loves the heat.
Place a couple of firelighters spaced apart amongst the charcoal. Carefully build two towers of
charcoal around the firelighters. Light them carefully using a long taper or gas lighter.
9
Rotisserie Cooking Guide
Next, place two large pieces of
charcoal over the top of the
towers (taking care not to put
the firelighters out). This
creates a furnace effect and
draws air up the towers.
Leave for approximately 15 –20
minutes, and then spread the
charcoal evenly in the tray and
leave for another 15 minutes.
When the charcoal is nice and
white (“dusty”) start cooking.
Keep the charcoal topped up at
regular intervals with a few
pieces of charcoal, spread out
evenly.

© Rotigrill Limited
Topping Up
You should top up your charcoal by putting a thin layer evenly across the tray, roughly every
45minutes. This will vary in windy conditions when charcoal tens top burn quicker. Never put too
much charcoal on at any one time or you will kill the heat. As a guide, you should be able to see the
grey ash through the freshly topped up charcoal.
Cooking Tips
All cooking times will vary depending on the size of the joint and –more importantly, how you like
your meat. However, the following are some approximate times:
Rare 15 minutes per lb / 33 minutes per kilo
Medium 20 minutes per pound / 44 minutes per kilo
Well done 25 minutes per pound / 55 minutes per kilo
For crackling you will need heat! Make sure that when you put your pork joint on the rotigrill, that
you have a lot of heat. This will get the crackling going. Start of cooking at a lower height until the
skin has blistered. Then raise it up to cook the meat through. 10 minutes before the end of cooking.
If for some reason your crackling is still soft, lower the meat again. When it’s done, cut of the
crackling right away, before wrapping the meat in foil. Remove any “gloopy” fat. Place on a warmed
plate and cover with another warmed plate. Check from time to time. This will release any moisture
between the plates (moisture makes the crackling soggy).
Tip! When you are calculating cooking times, add at least 15 minutes proving/resting time. At the
end of cooking, wrap your meat loosely in foil and leave it. This will break down any remaining
sinews to tenderise the meat and release some juices –Very useful for making gravy!
Tip! Use one of your kebab skewers to spear the meat. If the juices run red or pink, that will be the
colour of the meat inside. If the juices run clear your meat will be well done. If no juices run at all,
you will need to order a take-away!
* Caution! Always use one of your kebab skewers to spear a chicken. The juices must run clear
before it can be accepted as cooked and ready. Any colouration to the juices means that it is not
ready.
10
Rotisserie Cooking Guide

© Rotigrill Limited
Don’t worry when cooking that the meat looks well done! The surface will have sealed and kept all
the juices in. Even when that Beef looks well done on the outside, it will still be lovely and tender.
You can use the height adjustment to initially seal the meat by having it lower to the charcoal and
then raise it up to allow gentle cooking.
Some sausages and burgers tend to drip a lot of fat, which can make the charcoal flare up. It is useful
to have a small spray bottle handy filled with water to quell any flames (beer will have the same
affect but who wants to waste it)? Buy good quality food and you will be rewarded.
Using Rotisserie Skewers & Forks
When using large rotisserie skewers for joints of meat or chickens, ensure that the skewer goes
through the centre of the meat –don’t forget to have one meat retaining fork already on the
skewer! Caution: Meat retaining forks are very sharp!
Overloading can occur if meat is not centred on the meat skewer, which will damage your motors.
Too much weight on one side or the other, places considerable strain on the motors and can cause
them to malfunction and break.
Tip! Roll the loaded skewer on your upturned palms. If it rolls evenly you have balanced the food
correctly. If however, the skewer does not roll evenly, it is clear that the food is not centred. Try
again until it is correct.
The meat must not move during rotation. If, even with the meat forks in place, the joint still moves
in any way, use butcher’s wire to secure it. Meat must be stable and balanced. Place the joint so
that the longest part goes along the skewer. Then securely hold in place with retaining forks. If the
joints are already tied with string (not plastic or netting) then this can be left in place to hold the
joint together. If cooking on more than one skewer, ensure that they are placed on the forks so that
they rotate freely and don’t clash when rotating!
When cooking chickens (and some unruly cuts of meat) wings and legs may tend to “flap” about
(excuse the pun!). These can be secured in place using wooden skewers that have been soaked in
water, and pushed through the meat, to retain them in position.
11
Rotisserie Cooking Guide continued

© Rotigrill Limited
Meat contains water, which will boil away during cooking, thus making the meat shrink.
From time to time, meat forks will need to be pressed into the meat and re-tightened. You
must ensure that the meat does not start to move whilst on the skewer. Do not attempt this
while the skewer is rotating. Take the skewer off (use oven gloves) and then replace it once
the adjustments have been made.
Kebab Skewers
When cooking softer items such as sausages and vegetables, hold them in place with a piece
of potato at each end. Then push both ends together and this will ensure the food turns
properly and is evenly cooked.
When skewering corn on the cob, do not push too hard or you will bend the skewer. Apply
some pressure and slowly turn the skewer at the same time. Withdraw the skewer if you
meet too much resistance and try the process again.
Cleaning Up
Rotisserie cooking retains meat juices and boils away a lot of the fat. What fat there is will drip on to
the hot coals. You will be surprised at the small amount of fat residue at the end of cooking. Be
patient and allow the coals to burn until they are thoroughly cool. You will be left with a fine dust
(there may be some unburned charcoal pieces), which you can simply tip out onto newspaper and
then slip the contents into your green recycle bin. Alternatively, keen gardeners will know that ash is
good for your garden.
Small amounts of grease do build up on the sides of the fire tray, the end pieces that hold the gear
assembly and the kebab gear drive assembly. From time to time this can be cleaned with warm
water and detergent and a non-metallic scourer.
Recipes
Please visit our website, www. rotigrill.com and click on “Recipes” for FREE recipe downloads.
Now you’re getting the taste for a rotigrill.
12
Rotisserie Cooking Guide continued
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