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ROTISSERIE
Rotisserie is available as an optional extra from your place of
purchase.
SAFETY POINTS
• Do not operate damaged rotisserie.
• Do not use rotisserie in poor weather conditions.
• Avoid contact with hot surfaces.
• Always load rotisserie to barbecue before switching
motor on.
• Always turn rotisserie 'OFF' before removing from
barbecue.
• Do not leave rotisserie on barbecue when not in
use.
LOADING THE SPIT RODS
• Assemble rotisserie rod as shown.
• Centre food on the spit rod.
• Use butcher string to secure loose portions.
ROTISSERIE COOKING
•
Rotisserie cooking produces foods that are moist,
flavoursome and appealing. The rotating food self
bastes. Although the rotisserie is best for larger
pieces of meat or poultry, most cuts can be used if
prepared properly.
•
The balancing of the food requires the most attention
in rotisserie cooking.
evenly otherwise the stopping and starting action
will cause the food to cook unevenly and possibly
burn the heavier side. Refer to the diagram below.
O
P
E
R
The rotisserie must turn
A
T
I
O
N
•
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 palm of your
hands. Give the spit a quarter turn and if there is
no tendency to roll and it is stable give it a another
quarter turn. It should rest without turning in each
of these positions.
It can then be attached to the barbecue.
•
When using poultry, truss the bird tightly so that
wings and drumsticks are close to the body of the
bird. The cavity of the bird can 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 meat and tighten the holding forks. Test
the balance as described above.
•
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 using
the forks.
•
For meats which are un-boned, it is best to secure
the rotisserie skewer diagonally through the
meaty sections. If protruding bones or wings
brown too quickly, cover with pieces of foil.
SETTING UP THE BARBECUE
•
Remove all the cooking plates from the barbecue
and position the flame tamer centrally. Place either
an oven proof cooking pan or disposable aluminium
foil dish on top of the flame tamer under the food
being cooked so that it catch any drips from the
food above. The drippings can be used to make
gravies and other sauces to accompany the cooked
meat.
•
Once the barbecue has been set up, pre-heat the
barbecue according to the manufacturer instructions.
Close the hood when you start to cook.
•
For foods with little fat you may wish to cook them
directly over lit burners to give a charred effect.
This should only be done towards the end of the
cooking for no longer than the time required to
give the desire visual effect. Do not attempt this
with fatty foods as this will cause flare-ups and
excessive smoke.
COOKING TIMES
•
This will vary according to the type and weight
of food you are cooking. However as a guide the
cooking times on a rotisserie are similar to
conventional oven cooking.
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