Handy hints to get the best results when making your satays and kebabs with the new Australian Rota Chef Skewerite. Marinate the meat first. Use chilled meat as it is easier to handle. Fill edge to edge with 'trimmed product'. This enables the meat to be evenly distributed on the skewers. Press down to compact. This will ensure the meat goes on the skewers a lot more evenly. Use a long, thin sharp knife so that the product is cut through to the bottom. Always skewer and cut from the centre out. Start and finish your layers with a meat product. This ensures the skewered product stays firmly on the stick.   Your new Australian Rota Chef Skewerite Satay and Kebab Maker comes with the following A Lower base plate.  B 1 x engineered bottom plate that has 64 precision drilled holes. C 1 x Precision ABS Box with knife slots. D 1 x top plate with 64 precision matched guide holes. E 1 x 'U' shaped stainless steel pin. F 1 x cardboard carton to allow you to store the Skewerite. G Detailed Instruction sheet with size/weight ready reckoner.