Rotisserie Cooking - Rinnai Impressor 8 Operating And Assembly Instructions Manual

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BARBECUING WITH THE HOOD DOWN
NEVER USE ANY BURNER, OR
!
COMBINATION OF BURNERS ON 'HI'
WHEN COOKING WITH THE HOOD
DOWN.
Cooking with the hood in the closed position helps to
cook food more quickly than in conventional open-style
barbecues with a lid. The hood (when closed) helps to
retain the heat more evenly and conserves energy. For
the best cooking results, always use the burners on
'MED' or 'LOW' and use the indirect cooking method
(explained below) when the hood is down. High direct
heat on the cooking plates when the hood is down may
result in burnt food, or damage to your barbecue.
The following methods are referred to as 'INDIRECT
COOKING'. Poultry and large cuts of meat cook slowly
to perfection on the barbecue by indirect heat.
The heat from the selected burners circulates gently
throughout the barbecue, cooking the meat or poultry
without any direct flame touching it.
greatly reduces flare-ups when cooking extra fatty cuts,
because there is no direct flame to ignite the fats and
juices that drip during cooking.
REMEMBER: Only use burners on 'LOW' for indirect
cooking. Only use outside burners for indirect cooking.
Remove solid hotplate from barbecue body and
position grillplate and flametamers over centre burners.
With the hood open, ignite the outer left and right
burners. Once ignition is established, close the hood.
Leave the burners on 'HI' for 10 minutes or until the
temperature reaches a suitable level for cooking.
Modulate the required temperature by turning the
outermost burners progressively to 'MED' or 'LOW'.
Do not ignite the burners directly under the meat.
Food should be positioned in the centre position either
in a shallow ovenproof dish or a disposable aluminium
foil to retain juices for basting.
Extremely large cuts of food, such as turkey may be
placed in the baking dish directly over the flametamer .
O P E R
This method
A T I O N
GUIDE TO ROTISSERIE COOKING
WITH THE ROTISSERIE BURNER

ROTISSERIE COOKING

Rotisserie cooking produces foods that are moist,
flavourful and attractive. The rotisserie system is most
commonly used for cooking meat or poultry and is
designed to cook food from the rotisserie burner using
infrared heat. The rotisserie burner is an infrared type,
which provides intense searing radiant heat.
intense heat sears in the natural juices and nutrients
found in quality cuts of meat.
The cooking times on a rotisserie will vary
accordingly depending on the size and the cut of the meat.
BALANCING THE 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 rotisserie
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.
To load the spit rods, begin with handle in place on
slot located in barbecue side panel. Slide one of the
holding forks (with prongs facing away from the handle)
onto the spit rod. Push the spit rod through the centre
of the food to be basted, and then slide the second
holding fork, (prongs toward the food) onto the spit rod.
It is very important to centre and balance the food to be
cooked on the spit rod, then push the meat holding
forks firmly together. Tighten the wing nuts with pliers.
It may also be necessary to wrap the food with butcher
string (never use plastic or nylon string) to secure any
loose portions.
A rolled piece of meat requires the rotisserie skewer
to be inserted through the centre 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.
If protruding bones or wings brown too quickly, cover
with pieces of foil.
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The