Kenmore 141.16671 Operator's Manual page 24

Balancingthe Food
In rotisserie cooking, balancing the food is of utmost
importance. The rotisserie must turn evenly or 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 rotis-
serie spit loosely in the palms of your hands, if there is
no tendency to roll, give the spit a quarter turn. If it is
still stable, give it a final quarter turn. It should rest
without turning in each of these positions. It can then
be attached to your grill.
Food Preparation
When preparing 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. Pull the
neck skin down and, using a small skewer, fix it to the
back of the bird. Push the rotisserie spit through length-
wise, catching the bird in the fork of the wishbone. Center
the bird and tighten with the holding forks. Test the
balance as described before.
A rolled piece of meat requires the rotisserie skewer to be
inserted through the center of the length of meat, then
secured and balanced. For meats that contain bones, it is
best to secure the rotisserie skewer diagonally through
the meaty sections.
Slow Cooking with a Rotisserie
Your kenmore 16671 with bi-lateral infrared burners is
the ideal set-up for Rotisserie cooking because of the
unique position and angle of the infrared burners.
Rotisserie cooking produces foods that are moist,
flavorful and attractive. The optional Rotisserie Kit is
most commonly used for cooking meat or poultry and
is designed to cook food slowly. You can place a
cooking pan beneath the food to collect juices for
basting and gravy.
After your food is balanced on the Rotisserie Spit and
attached to your grill, fill Water Tray half-full and turn the
Rotisserie motor on. Observe the rotation to be sure the
Rotisserie is turning evenly, then turn the front and rear
Burners on LOW. Infrared rotisserie cooking on LOW heat
can be done with the Lid open or closed.
CAUTION: DO NOT rotisserie cook with all burners on high
and the Lid closed. The intense infrared heat will overcook
your food and can damage your grill. Never operate this
appliance unattended.
Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You will
find a variety of wood chips available for use in smoking
grilled foods. Pre-soaking of wood chips may be re-
quired so read and follow the manufacturers instructions
for preparing smoking chips prior to use.
Note:
It is our experience that many smoking chip
products do not actually produce a smoke but instead
infuses the food with flavor. Please read product labels
carefully and if in doubt, ask your retailer for details.
Using A Cast-Iron Smoker Box
There are many optional smoker boxes available for
purchase but cast-iron is the type recommended for use
with your infrared grill. Follow these guidelines and
always refer to the label of your smoking chips for
specific directions.
Fill Water Tray half-full. Turn the left or right grill Burners
on HIGH, close Lid and preheat your grill 3 to 5 minutes.
Fill your smoker box with your prepared smoking chips.
Wear a flame retardant BBQ Mitt and place your smoker
box about 6 inches from the back of a Cooking Grid
directly above a lit grill Burner. Allow smoker chips to
heat about 30 mintes (or until the scent of smoke is
evident) then turn Burners to LOW and add your food.
To cook indirectly, the food should be placed on the left
or right side of your grill (or Secondary Rack) opposite
the lit burners and smoker box. When cooking with a
smoker box the Lid must be down.
Tips for Smoking
You can reduce the strength of the smoke flavor by only
smoking for half or three quarters of the cooking time.
Foods naturally high in oils lend themselves well to
smoking, while drier foods benefit from a marinade.
• Tuna steaks, marinated in Asian flavors of sesame
oil, soy sauce and sherry.
• Pork fillets, rubbed with ginger, orange rind and
brushed with maple syrup.
• Mussels, brushed with lemon rind and chili oil.
• Lamb cutlets, marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb.
• Chicken, boneless chicken pieces--especially sliced
breasts.
• Fish, sliced fillets of firm fish, assorted seafood such
as prawns, scallops and calamari.
• Pork, sliced fillets, diced or minced pork, sliced leg
steak, sliced chops.
• Beef, sliced fillet, rib-eye, round, rump, sirloin.
• Lamb, sliced fillet, round, loin.
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