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Rotisserie cooking tips:
* Rolled roasts are ideal for rotisserie
cooking because they are easy to
balance on the spear. Insert the
spear through the center of the
meat. Meat cuts with bones
require planning for even weight
distribution.
* Leave space between food when
rotisserie cooking more than one
item or a long item. Weave the
spear in and out of a sparerib strip
to form accordion folds, leaving a
space between each fold.
Browning and cooking are slowed
when foods touch each other.
e Season, stuff (if desired) and truss
poultry as for oven roasting. Also
close any openings with skewers
or string. For best results, baste
poultry with butter or broth every
20 to 30 minutes while rotisserie
cooking.
* Meat can be marinated before
rotisserie cooking or basted with a
favorite sauce several times during
cooking.
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* Foods for rotisserie cooking should
not be longer than rotisserie spear
with a diameter of 7 inches or less.
* Make sure thumbscrews or prongs
are tight. If prongs loosen during
cooking, the spear will turn within
the meat and heat will be
concentrated on the side.
* Meats will be juicier and easier to
carve if allowed to stand on the
spear 10 to 15 minutes after the
heat is turned off.
e When oven has cooled, be sure
the cover plate is over drive socket
opening.
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