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Resumen del manual
(FIG. F) Position Crossbrace Assembly (From Step 4) where holes in the end Crossbrace (9) line up with upper holes in Roller Leg (13). Note; Make sure top holes in Crossbraces are facing upward before assembling to Legs. Insert 1-1/2” Bolts (10) through holes and thread a Lock Nut (11) on bolts. Do not tighten Lock Nuts. Attach other side of Crossbrace Assembly to Roller Leg (13) the same way. Repeat assembly to attach the Fixed Leg (14) with the other end of the Crossbrace Assembly. Attach two Leg Crossbraces (9) to bottom of Roller Leg (13) and Fixed Leg (14) with Bolts (10) & Lock Nuts (11). (FIG. F) When all four Crosbraces are attached to both legs, tighten all Lock Nuts. STEP 7. ATTACH WHEELS TO ROLLER LEGS Insert Rivet Axle (16) through hole in whitewall side of Wheel, underneath through Roller Leg (13). (FIG. G) Place Wood Anvil under the center hub of Wheel to support Rivet Axle head. With a hammer, drive the Axle Nut on to the Rivet Axle. (FIG. H) Rotate the grill and legs to the opposite side and repeat Wheel assembly on the Roller Legs. Make sure the whitewall side is outside of legs before driving Axle Nut on the Rivet Axle. Set assembly up on its Wheels and Legs. STEP 8, ATTACH DRIP PAN HOLDER TO RODS AND INSERT FOIL DRIP PAN Hang Drip Pan Holder (18) over Drip Pan Holder Rods (12). (FIG. J) Insert Foil Drip Pan (19) into Drip Pan Holder. (FIG. K) 9 STEP 9. MOUNT HOOD/BOWL ASSEMBLY TO CART Rotate the grill Handle Control to the ROTISSERIE position. Flip Rotisserie Lock down.This will hold the element in the vertical position. (See FIG. N) Set Hood/ Bowl Assembly (2 or 3) over Support Tubes (8). Align the four outer bottom Bowl Bolts over the rear two holes in the Support Tubes. (FiG.L) Secure Hood/Bowl Assembly to Support Tubes with Bolts (10) and Lock Nuts (11). ■ STEP 10. ROTISSERIE LOCK TO HOOD/BOWL ASSEMBLY Insert a 10-24 x 1/2 inch Bolt (21) through the hole between the hood hinges and the electric heating element. Attach Rotisserie Lock (20) to the Bolt. (FIG. M) Thread Acorn Nut (22) onto Bolt until the flat side of the lock contacts the inside surface of the Grill. You may need pliers to hold the Acorn Nut (22). The Rotisserie Lock (20) must remain in contact with the inside surface of the Grill as it is rotated upward, but should fall freely when released. (FIG. N) To release Reflector Pan and Heating Element from Rotisserie position, rotate Handle Control full counterclockwise. Lift Rotisserie Lock up with left forefinger and rotate Handle Control back to Barbecue position. 10 STEP 11. INSTALL LEG SHELF AND LEG CAPS Install Wire Shelf (23) into bottom Frame Support. Insert the wire ends into the matching holes and push Shelf down. Attach Leg Caps (24) to bottom of Fixed Leg (14). (FIG. P) STEP 12. INSTALL MOLDED SIDE TABLES Snap molded Side Tables (25 & 26) overtop of leg frames. (FIG. Q) Note: Side Tables are reversible. STEP 13. INSTALL COOKING GRID Set Cooking Grid (27) on the two rear bumps in the back of the Bowl and the two support tubes in the front of the bowl. (FIG. R) The grill is now assembled but first you should read the safety precautions and operating instructions in this Owner's Manual before using your grill. 11 QUICK GLANCE COOK GUIDE TYPE OF Cooking COOKING TIME COOKING Temperature FOOD Temperature METHOD** When Done* BEEF:Steaks, Kabobs POSITION 3 1" thick, rare 3-4 min/side 1 N/A med 5-6 min/side well 6-7 min/side HAMBURGERS POSITION 3 3/4" thick, rare 4-5 min/side 1 N/A med 5-6 min/side well 6-8 min/side ROASTS POSITION 2 Rump Rolled, 4-6 lb. rare 20 min/lb. 2 140° F Rib 6-8 lb. rare 16-18 min/lb. 160° F med 18-20 min/lb. 170° F Whole Tenderloin 4-6 lb. 40-60 min. total LAMB POSITION 2 Rib, 2-3 lb. rare 25-30 min/lb. 2 140 ô F ROASTS med 30-35 min/lb. 160° F well 35-40 min/lb. 170° F Leg, 4-7 lb. rare 18-22 min/lb. £ o o ~n med 22-28 min/lb. UL o O CD T- well 28-33 min/lb. 170° F Shoulder, 4-6 lb. med 22-28 min/lb. Ll o O CD well 28-33 min/lb. 170 °F SEAFOOD POSITION 2 1 flakes with fork when done FISH 10 min. per inch of thickness SHRIMP, SCALLOPS POSITION 2 + 5-10 min. total OYSTERS, MUSSELS 5-10 min. total LOBSTER 10-20 min. total PORK CHOPS POSITION 2 1' thick, 12-15 min. 1 POSITION 2 2' thick, 20-25 min. Spare Ribs 45-60 min. total Roasts, 5-7 lb. Loin, 3-5 lb. 25-30 min/lb. 170 °F Boston Butt, 4-6 lb. 20-26 min/lb. Leg, (fresh ham) 5-8 lb. 18-24 min/lb. HAM POSITION 2 Fully Cooked, 8-10 min/lb. 2 140 °F Uncooked, 12-18 min/lb. 160 °F POULTRY POSITION 2 Whole, 2 1/2-3 1/2 lb. 35-45 min/lb. 2,3 175 °F Chicken Pieces, Quarters, 50-70 min. total 2 Cornish Hens POSITION 2 Whole, 45-60 min. total 2,3 175 °F Butterflied, 30-40 min. total 2 turn frequently TURKEY POSITION 2 Whole, 8-12 lb. 15-20 min/lb. 2,3 175 °F DUCK Whole, 4-62 lb. 25-35 min/lb. GOOSE Whole, 8-12 lb. 20-30 min/lb. VEGET...