Cooking and Carving Instructions

• The hog roast will be towed to the address, untied and taken off of the trailer using the ramp provided
• The hog roast machine will then be wheeled to the cooking site to set up     ( Like a wheel barrow)
• The machine should be on a level surface for cooking
• Put drip tray in place under the centre of the machine
• Remove the end covers, then connect the gas bottle
• The hog roast will then be electrically connected and turned on to make sure the pig rotates without obstruction
• The gas will be lit using the lighter provided and controlled by the black gas taps (flames approx 2cm high)
• Replace the end covers, the machine will then be left alone until it is cooked
• After an allotted time the motor and gas should be turned off
• If you are having stuffing, remember to put boiling water into the slow cooker and mix in the stuffing (30-45 mins before serving)
• Remove the end covers (Using oven gloves provided) and check the temperature
• Take care not to burn yourself or the thermometer cable on the machine
• Place the thermometer tip deep into the meatiest part of the leg and shoulder, it should be a minimum of 68 degrees C
• If it is not cooked, light the gas and turn on the motor for another half hour  (replace end covers)
• When cooked, remove pig from the motor using the small hexagon key, completely removing the screw
• Raise the pig up into the carving cradle arms (Using oven gloves provided) this requires 2 people
• Place the carving tray in position and put the serving trays on top to carve into
• Rotate the pig to a suitable position and using the shaft locking pin, carve the pig. Rotate as necessary

Happy Roasting