ROTISSERIE COOKING
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Rotisserie cooking produces foods that are moist, flavoursome
and appealing. The rotating food self bastes. Although the
rotisserie is best for larger pieces of meat or poultry, most
cuts can be used if prepared properly.
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The balancing of the food requires the most attention in
rotisserie cooking. The rotisserie must turn evenly otherwise
the stopping and starting action will cause the food to cook
unevenly and possibly burn the heavier side.
Refer to the
diagram below.
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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 palm of your hands. Give the spit a quarter turn and
if there is no tendency to roll and it is stable give it a another
quarter turn. It should rest without turning in each of these
positions.
It can then be attached to the barbecue.
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When using poultry, truss the bird tightly so that wings and
drumsticks are close to the body of the bird. The cavity of
the bird can 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
meat and tighten the holding forks. Test the balance as
described above.
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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 using the forks.
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For meats which are un-boned, 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.
SETTING UP THE BARBECUE
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Remove all the cooking plates from the barbecue and position
the flame tamer centrally. Place either an oven proof cooking
pan or disposable aluminium foil dish on top of the flame
tamer under the food being cooked so that it catch any
drips from the food above. The drippings can be used to
make gravies and other sauces to accompany the cooked
meat.
•
Once the barbecue has been set up, pre-heat the barbecue
according to the manufacturer instructions. Close the hood
when you start to cook.
•
For foods with little fat you may wish to cook them directly
over lit burners to give a charred effect. This should only be
done towards the end of the cooking for no longer than the
time required to give the desire visual effect. Do not attempt
this with fatty foods as this will cause flare-ups and excessive
smoke.
COOKING TIMES
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This will vary according to the type and weight of food you
are cooking. However as a guide the cooking times on a
rotisserie are similar to conventional oven cooking.
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SAFETY POINTS
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Do not operate damaged rotisserie
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Do not use rotisserie in poor weather conditions
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Avoid contact with hot surfaces
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Always load rotisserie to barbecue before switching motor on
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Always turn rotisserie
‘OFF’
before removing from barbecue
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Do not leave rotisserie on barbecue when not in use.
LOADING THE SPIT RODS
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Assemble rotisserie rod as shown
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Centre food on the spit rod
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Use butcher string to secure loose portions.
Rotisserie is available as an optional extra from your place of
purchase.
ROTISSERIE
The back burner is an infrared type providing intense searing
heat. The intense heat sears in the natural juices and nutrients
found in quality cuts of meat.
With this method, generally there is enough heat from the
back burner, but if extra heat is required then any of the main
burners maybe used on the
‘LOW’
setting only.
ROTISSERIE COOKING WITH THE
BACK BURNER