Charmate CSB002, Руководство пользователя

Страница: 10 / 12

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 barbecue.
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 prongs. 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 protruding bones or wings brown too quickly cover with
pieces of foil.
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.
ROTISSERIE COOKING
10