Gasmate GM160-016, Manual

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ROTISSERIE COOKING
Rotisserie cooking produces foods that are moist,
flavourful 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 final
quarter turn. It should rest without turning in each of these
positions. It can then be attached to the spit roaster.
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 fix 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 forks. Test the
balance as described above.
Large Carcass
The maximum carcass weight allowed is 30kg. Ensure that
the carcass is held firmly using both sets of prongs and the
leg braces (wire or twine can be used to secure the legs).
A separate “U” clamp can be used for the spine or neck.
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 protruding bones or wings brown to quickly cover with
pieces of foil.
COOKING TIMES
This will vary according to the type and weight of the
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 spit roaster cooking.
The rotisserie shaft must be horizontal during use. This
can be achieved by loosening the wing screw and sliding
either the motor or shaft brackets up or down.
When cooking with the shaft in a low position ensure that
the counter-weight is clear to rotate fully.
BRIEF COOKING GUIDELINES
Monitor the meat closely at all times, the following is a
rough guide only and assumes you are cooking a pig of
around 30kg in weight. Ideally allow the meat to get to
room temperature prior to cooking.
Place the spit roaster with the burner on full for the first
30-40 minutes to ‘sear’ the meat, that’s sealing the outer
skin. The meat skin should crisp and darken, don’t let it
go black! Next, turn down to either one burner on almost
full and the other off or both to low for the next 4.5 to 5
hours, the slower you cook the meat, the more succulent
will be the result.
Once cooked, (use a temperature probe to be certain) lift
the pig up to the carving position placing cut meat into one
of the 4 trays below. Keep one burner on low to keep the
4 trays hot.
NOTE: you can also cook a couple of joints on the trays as
well as the spit. This is ideal if some parties want a choice
of beef or lamb or if you are catering for a lot of people.