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Step
by Step on how to use
Heap charcoal/barbeque heat briquettes
in centre of Aussie Porta Spit with 6 firelighters. Light and allow firelighters
to burn out. All charcoal or barbeque heat briquettes should be burning
completely before starting to cook meat on the Aussie Porta Spit.
Slide the 1st skewer onto
rotisserie shaft making sure the positioning of the meat will end up in the
centre of the Aussie Porta Spit. Tighten screw firmly using fingers or pliers if
needed.
Skewer shaft through piece of meat along
the bone taking care to keep shaft as central as possible to keep balanced. Push
meat tightly/firmly onto skewer being careful not to compress meat into a ball.
Place 2nd Skewer onto the
shaft pushing firmly to secure the meat. Tighten screw firmly using fingers or
pliers if possible.
Check that meat is balanced well
onto the rotisserie shaft.If required use string or light aluminium wire
to secure rolled meats and poultry to shaft taking extra care to secure
wings and drumsticks tightly against the body.
7. With your heat source well alight stack charcoal/barbeque heat briquettes as high as possible on the right hand side of the Aussie Porta Spit when standing behind the motor. Also place at the ends if room permits.
8. Let heat settle for approximately 5 minutes.
9. Place foil trays or sand on left hand side to catch dripping fat.
10. Attach motor to the Aussie Porta Spit.
11. Place skewered meat into position on Aussie Porta Spit and switch the motor on.
12. Place vegetables if desired in foil trays.
13. Sit back, have a refreshment, relax and enjoy the hypnotic feeling that comes from watching the Aussie Porta Spit at work, just like sitting around the campfire.
14. Never leave unattended during cooking to minimize risk of burning the food or surroundings. Adjust coals/barbeque heat briquettes during cooking to increase or decrease heat in areas as required.
15. When you believe the meat is ready remove shaft from spit and place a food thermometer into meat and check for required temperature.
16. When the meat is cooked cover and stand for 10minutes before carving.
17. Remove butchers string or wire and remove the skewers remembering the rotisserie shaft is very hot. Carve and serve immediately.
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