The HV9910B is an open loop, current mode, control LED driver IC. The HV9910B can be programmed to operate in either a constant frequency or constant off-time mode. It includes an 8.0 - 450V linear regulator which allows it to work from a wide range of input voltages without the need for an external low voltage supply.
1 Insert meat thermometer into center of beef roast. 2  Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ÂºF or medium = internal temperature of 160ÂºF).3  Baste beef roast with the reserved marinade while barbecuing. Marinate roast 12-24 hours in refrigerator. 2  Discard used marinade. 3  Preheat grill to medium heat. 4  Insert meat thermometer into center of beef roast. 5  Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ÂºF or medium = internal temperature of 160ÂºF).
The first time you roast a chicken at high heat, it can seem like magic. With a hot oven and just 45 minutes or so, you can achieve a golden-brown, perfectly juicy bird. No one's saying otherwise. But there's more to chicken than a quick cooking time and crispy skin.There's pure, shameless chickeny flavor. And in that area, no flash-roasting method can compete with the humble rotisserie.With a low oven temp and a longer (much longer) cooking time, rotisserie chicken scores you the kinds of deep, rich flavors and tender textures that only low and slow barbecue can compete with.nd in that area, no flash-roasting method can compete with the humble rotisserie. With a low oven temp and a longer (much longer) cooking time, rotisserie chicken scores you the kinds of deep, rich flavors and tender textures that only low and slow barbecue can compete with.