Rotisserie cooking produces foods that are moist,
flavourful and attractive. The optional rotisserie system is most commonly used
for cooking meat or poultry and is designed to cook food from the Back Burner
using infrared heat. The location of the Burner allows the placement of a
cooking pan beneath the food to collect juices for basting and gravy. To
flavour the contents of the cooking pan you may add herbs, onions, or other
spices of your choice. The Back Burner is an infrared type, which provides
intense searing radiant heat. The intense heat sears in the natural juices and
nutrients found in quality cuts of meat.
The cooking times on a rotisserie will be approximately
the same as for oven cooking, but differences in wind, air temperature and
equipment will affect the cooking times. It is recommended that you use a meat
thermometer to test for the desired well-doneness of any foods prepared on a
ROTISSERIE COOKING CAN BE
CONSIDERABLY SLOWER THAN DIRECT HEAT COOKING, BUT THE RESULTS CAN BE WELL WORTH
THE TIME AND EFFORT.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost
importance. The rotisserie must turn evenly or 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 spit loosely in the palms of your hands. If there is no
tendency to roll, give the spit a quarter turn. If it is still stable, give it
a final quarter turn. It should rest without turning in each of these
positions. It can then be attached to your outdoor kitchen.
When preparing 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. Pull the neck skin down and, using a small
skewer, fix it to the back of the bird. Push the rotisserie spit through lengthwise,
catching the bird in the fork of the wishbone. Center the bird and tighten with
the holding forks. Test the balance as described before.
A rolled piece of meat requires the rotisserie skewer to
be inserted through the center of the length of meat, then secured and
For meats that contain bones, it is best to secure the
rotisserie skewer diagonally through the meaty sections. If protruding bones or
wings brown too quickly, cover with pieces of foil.