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Cooking guidelines:
•
Ensure all meat, fish and poultry is
thoroughly defrosted before cooking.
•
Have all foods at room temperature before
adding to the rotisserie.
•
Cooking times vary according to size,
shape and thickness of the food. Checking
the food during cooking is recommended.
•
Using a meat thermometer helps to ensure
your food is cooked thoroughly.
•
Choose roasts with an even shape for best
results in the rotisserie.
•
For any meat that is cut into pieces – diced
chicken, sausages, pork chops – it is
recommended to cook using the kebab
skewers.
•
If you want to marinate your meat, do so
before adding your meat to the rotisserie.
Tips:
To add flavour and help keep your meat moist
try pouring ½ to 1 inch of wine or beer into the
drip pan before cooking. An inch of water in the
drip pan with some added herbs, citrus, or even
juice (such as pineapple for ham) can add great
flavours to your cooking.
Mix your favourite herbs with olive oil or melted
butter for basting fish, meat or poultry. Apply
during the last 10 – 20 minutes of cooking time.
Allow your meat to cool for 10 – 20 minutes after
removing it from the grill. This allows all the juice
to redistribute and soak into the meat. This gives
you tender, flavourful meat.
