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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 maybe 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.
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.
Setting up the Barbecue
When rotisserie cooking the majority of heat will come from
an indirect souce. In other words the burners at each end
of the barbecue are lit and the food is placed centrally with
no direct heat source underneath it.
Place the barbecue’s cooking pan in the central location
which will catch any drips from the food above. This
can then be used to make gravies and other sauces to
accompany the cooked meats. Place the hood down over
the food when you start to cook.
For foods with little fat you may wish to cook them directly
over one or two burners depending on the length of the
food, to give a charred effect. This should only be done
towards the end of the cooking for no longer than 10-15
minutes. Do not attempt this with foods that are fatty as
this will cause flare-ups and excessive smoke. If you wish
to cook foods directly open the hood of the barbecue.
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.
Refer to Care & Use Guidelines for more information.
Important: Never use all burners on high at the
same time when cooking with the hood down.