Procedure For Angled Spits - Henny Penny SCR-8 Service Manual

Henny Penny
3-4. PROCEDURE FOR
ANGLED SPITS
Figure 3-1
3-5. PROCEDURE FOR MEAT
FORKS OR SPITS
(OPTIONAL)
3-6
The angled spits are the standard accessory for the Henny
Penny rotisseries. Some of the advantages of the angled spits,
compared to the meat forks, are the ease and speed in which whole
chickens can be placed on the spits. Also, cooking on spits
compared to baskets and pans is superior as the meat cooks more
uniformly and is basted by itself as it rotates. It is important to place
meat on the spit evenly for even cooking results.
Place the chicken on its back. Cut a small slit in the extra skin at the
tail end of the chicken. Place one, then the other leg through the slit,
so the legs are in a crossed fashion. Fold the wings up behind the neck.
Hold the spit with the opening of the "V" shape facing upwards
and the angle of the "V" towards the table. Slide the spit
lengthwise through the body cavity of the chicken, tail cavity
first, with the breast up (see Figure 3-1).
The double spits or meat forks are optional accessories. Some
of the advantages of cooking on spits compared to baskets or
pans are that the meat cooks more uniformly and is basted
by itself as it rotates. It is important to place meat on the spit
evenly for even cooking results.
Place chicken and small poultry on spits in a vertical position
for maximum capacity (see diagram). Place chicken on its back.
Gently push legs and thighs toward the back. This gives the
chest a more plump appearance and positions the drumsticks
better for insertion of the spit. Run one point of the spit
through the chest at the height of the wings. Run the other
point through the large part of the drumstick and lower body.
Push the spit through to the other side of the chicken. Wings
can either be pinned by the spit or folded behind the neck.
If turkey or large poultry is cooked, it may be necessary to
place them horizontally on spits so they do not touch the top
of the oven or interfere with adjacent spits. In this case, run
the spits lengthwise through the breast and thighs.
Whole roasts - beef, lamb, pork and ham, should be centered
on the spits evenly. Most roasts will have to be placed on spits
lengthwise due to their size and shape. However, if small roasts
are cooked, they can be placed vertically on spits, provided
they do not touch the top of the oven or interfere with adjacent spits.
SCR-6/8
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