Description
FEATURES:
- FREESTANDING SPIT, GAS SPIT 1.2mm 430 BRUSHED SS
- 2 CHARCOAL TRAYS SHAFT & FIXING BRKT
- 3 GAS BURNER + FITTINGS, DIA 125mm SWIVEL + BRAKES
- Maximum motor Capacity 20Kg + 5Kg for shaft pole
- 300˚Thermometer
- 25KG Rotisserie motor
- Gas bottle stand
- 2X DRIP TRAYS
- Core temperature for Lamb – 68˚Celsius
- Core temperature for Pork – 68˚Celsius (this is very important!)
- Core temperature for Beef – from 60 to 68˚Celsius (you don’t want your beef to dry)
- You can put your veg (baby marrows, patty pans, baby gems, baby carrots) at the bottom of the braai which will cook in the dripping of the meat.
DIMENSIONS:
Product Dimensions:1600 (W) X 550(D) X 1220mm(H).
Product Weight: 40 kg
Shipping Dimensions: 1280 X 600 X 600mm
Shipping volume Weight: 92Kg
PACKAGING:
GRAND GAS LAMB ROTISSERIE spit
FITTINGS
DIA 125mm SWIVEL + BRAKES
25KG Rotisserie motor
2X DRIP TRAYS
TROUBLE SHOOTING:
Gas braai burners keep going off
– Check if there is enough gas in the bottle
– Check if the wind is not affecting the burners
Motor is not working
– Check the power supply to the spit
– Check that the spit is switched on
– Check that the extension cord is working
CARVING TIPS:
The trick is to take it in sections. You’ll need a large area to work with and several serving dishes or something very large to put the meat into. Start by cutting away the hind legs. The meat should be very tender and should come apart pretty easy. Next work down through the shoulders and separate out the forearm sections. From here you can start carving up the individual sections. It helps if there are two people carving, but either way, take your time and you won’t have any problems.
