This article explains how to use the ROTISSERIE CARBONE (BBA131) by Boretti.
- Prepping the food to be cooked onto the rotisserie rod outside of your Carbone 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 meat securely in place if necessary before starting the fire. Once the food is 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 and need 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 Carbone and rotisserie to cool completely.
- Remove the rotisserie motor and store in a safe place. Do not leave the rotisserie motor mounted on the Carbone.
- 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 BBA117 thermometer.