Operating Instructions for Roasting a Pig

Lay the pig on its side and open the belly cavity, push the spine clamps about 7 inches apart between the ribs until they appear under the skin, take a knife and carefully cut the skin so the 2 prongs are exposed. Now push the spine clamps through, put the flat plates on and tighten wing nuts. DO NOT tighten fully yet.

Slide the four prong clamp with bar onto the hex end of the pole and tighten the nuts.

Insert the pole through the mouth into the neck cavity and through a leg brace with the collar on the inside of the triangle then through the 2 spine clamps. Secure the legs across the bar of the four prong clamp.

Push the pole until the point gets to the rear of the pig, place the remaining four prong clamp on the pole and push that until it pierces the skin, then put the last leg brace over the rear legs and tighten up all nuts.

Cooking Preparation

Using a sharp knife score the skin, approx 2 inches apart diagonally across the pig. Rub in a hand full of sea salt or your choice of herbs. Do not use marinades as the sugar content will burn and you will not achieve crackling skin. For slow cooking instead of scoring simply puncture the skin with a skewer at 3 inch intervals, this helps to keep the crackling skin intact.

When cooking over 150lb it may be necessary to remove the head first and trim the legs to prevent them from catching.

For more information and Sales call PigOut on 1-800 737 3750

Operating Instruction For Roasting A Pig

Site the roaster 3ft away from flammable surfaces and protect from children.

For optimum cooking - position out of the wind.

• Remove the two lids from the Roaster and hang on the sides.
• Insert Pole, hex end into the motor socket and connect the electric cable.
• Attach the gas bottle and turn on the gas, light the burners and replace the lids.
• Switch on the motor and check the pole turns, for optimum roasting cook at 400 deg f.
• Check regularly during cooking as the meat will shrink and you may need to stop the roaster, turn off the gas and tighten the clamps into the meat.
• Always use long oven gloves and caution is advised as everything will be very hot.

COOKING TIMES: based on approx 20lb per hour but may vary with outside temperature:

• 40 - 60 lb approx 3 hours
• 60 - 70lb approx 4 hours
• 80 - 90lb approx 5 hours
• 100 - 150lb approx 6 to 8 hours

Cooking times for a Lamb or Goat are approx 3 hours

After required cooking time turn off the motor and use a probe to test the temperature. Push the probe into the shoulder and the back legs to check that Pork has reached a minimum of 72 degrees C (160 degrees F). Once that is achieved you can turn the roaster down to low, stop the rotisserie and hold the meat until you are ready for the carving stage. Keep hands and clothes away from the flames. Lamb and Beef may be served pink to your requirements.

Carving

Remove lids and clip onto the Roaster frame. Turn off the Gas.

You will need 2 people with oven cloths to lift the pole into the Carving position

Resting the pole in the hex mounts will hold your carcass secure during carving.

You may now relight one of the burners to keep the carving plate hot if required.

Place the carving tray on top of the Roaster and you are ready to carve.

It is useful to place a foil/metal tray to collect carved meat. On the CPOR 60 model you may insert a steam pan to keep carved meat hot.

When carving a Pig, first remove the crackling skin from the side that you are carving and cut into bite size pieces using kitchen scissors.

Start carving the back quarter as this is the meatiest and easiest to carve. Enjoy!

Missing parts can be replaced in 24hours – see www.pigoutroasters.com
Call Parts on 1 -905 650 0761
Email sales@pigoutroasters.com

Care and Maintenece of Your Roaster

Before each use check the following:

1. No damage to the hose
2. The regulator is correctly fitted
3. All knobs are turned “OFF”
4. No damage to the electric cable and plug
5. Do not operate if cable is worn or damaged
6. After igniting visually check the flames are an even blue colour
7. Check that all parts are attached to roasting pole for next use

DO NOT ATTEMPT TO ADJUST ANY PART OR ITEM WHICH HAS BEEN SEALED BY THE MANUFACTURERS. ANY MODIFICATION TO THE ROASTER MAY BE DANGEROUS AND WILL RENDER ANY WARRANTY NULL AND VOID.

After Every Use

• All internal parts pole, clamps, etc must be thoroughly cleaned with hot soapy water, or oven cleaner if baked on.
• Use a scraper to remove fat from the roaster which should be drained from the valve on the base and disposed of appropriately.
• Soak the small parts in a bucket for ease of cleaning.
• If required you can use wire wool in the direction of the brushed steel.
• Check that the burners are thoroughly cleaned and relight after cleaning.

The roaster can be used all year round, however if it is to be stored for the winter it is advisable to protect all parts with a light oil and then cover. When using it the next year check all gas fittings and the burner in case any spiders or other insects have used them as winter homes!