Product Manual

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ROTISSERIE COOKING
Rotisserie cooking produces foods that are
moist, avourful and attractive, as the turning
food self bastes. Although the rotisserie is
best for larger pieces of meat or poultry, nearly
anything can be used if prepared properly.
Balancing the Food
The item that requires the most attention in
rotisserie cooking is balancing the food. The
rotisserie must turn evenly otherwise the
stopping and starting action will cause the food
to cook unevenly and possibly burn the heavier
side.
The easiest foods to balance are those of
uniform shape and texture. To test if the food
is balanced correctly when secured, place the
ends of the rotisserie skewer loosely in the
palms of your hands. If there is no tendency
to roll, give the spit a quarter turn. If it’s still
stable give it a nal quarter turn. It should
rest without turning in each of these positions.
It can then be attached to the barbecue.
Poultry
When using poultry, truss the birds tightly so
that wings and drumsticks are close to the
body of the bird. The cavity of the bird may
be stuffed prior to this if you wish. Pull the
neck skin down and using a small skewer x
to the back of the bird. Push the rotisserie
skewer through lengthwise, catching the bird
in the fork of the wishbone. Centre the bird
and tighten with the holding prongs. Test the
balance as described above.
Rolled Meat
A rolled piece of meat only requires the
rotisserie skewer to be inserted through the
centre of the length of meat then secured and
balanced.
Unboned Meat
For meats which are unboned it is best to
secure the rotisserie skewer diagonally through
the meaty sections.
When to Use Foil
If protuding bones or wings brown too quickly
cover with pieces of foil.
Cooking Times
This will vary according to the type and
weight of food you are cooking. Insert a
meat thermometer into the centre of the
meat (avoiding bone) which will provide a
temperature guide for you.
The cooking times on a rotisserie will be
approximately the same as for oven cooking.