ROTISSERIE COOKING
Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The constant turning provides a self-basting
action, making food cooked on a rotisserie exceptionally moist and juicy. Rotisserie cooking generally requires 1 ½ to 4½ hrs to cook depending on
the size and type of meat being cooked. You can have rotisserie cooking with indirect heat as shown or with infrared rotisserie burner.
For successful roistering, the meat should be centered and balanced as evenly
as possible on the spit rod to avoid overworking the rotisserie motor (see rotisserie
kit assembly shown below).
Since indirect heat is often used in cooking on a rotisserie, a foil or aluminum
drip pan is advisable to prevent excessive flare-ups. Generally, the cooking
grills are removed to allow for the swing of the rotisserie. A basting pan is
placed under the rotisserie area on top of the flame tamer(s) to catch the drippings.
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WARNING:
Never operate Rotisserie Burner with main burner(s) “ON”
Warming Rack must be removed when operating the Rotisserie Burner
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