Guide To Rotisserie Cooking; Guide To Smoking; Slow Cooking With A Rotisserie; Balancing The Food - Kenmore ELITE 141.16691 Owner's Manual

Slow Cooking with a Rotisserie
A Kenmore Rotisserie Kit is made to fit this particular
model. Rotisserie cooking produces foods that are
moist, flavorful and attractive. The optional rotisserie
system is most commonly used for cooking meat or
poultry and is desianed to cook food slowiv. You can
place a cooking pan beneath the food to collect juices
for basting and gravy. To flavor the contents of the
cooking pan you may add herbs, onions, or other
spices of your choice.
The cooking times on a rotisserie will be approximately
the same as for oven cooking.
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 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 quarLer 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, catchi ng the bird in the fork of the wishbone. Center
the bird and tighten with the holding forks. Test the
batance as described before.
A roiled piece of meat requiresthe 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.
If protruding bones orwings brown too quickly, coverwith
pieces of foil.
Preparing to Smoke
Smoking givesfood a distinctive, deliciousflavor You
wilt find a variety of wood chips or pellets available for
use in smoking grilled foods. Pro-soaking of wood
chips may be required so read and follow the manufac-
turers instructions for preparation of smoking chips
prior to use.
Note: it is our experience that many smoking chip and
pellet 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
retaiter for detaits.
Using A Smoker Box
There are many optional smoker boxes available for
purchase. Follow these guidelines and always refer to
the label of your smoking chips or pellets for specific
directions.
Raise your Grill Lid and light the grill. Lower the Grill
Lid allowing your grill to reach the desired cooking
temperature for the food you are grilling. Fill your
smoker box with your prepared smoking chips or
pellets. Dried herbs and spices may also be added to
produce different flavors. Weara flame retardant BBQ
Mitt and place your smoker box on a Cooking Grid or
Flame Tamer directlyabove a lit grill Burner. The
heated sm oki ng chips or petlets will flavor you r foods.
Tips forSmoking
You can reduce the strength of the smoke flavor by
onty smoking for half or three quarters of the cooking
time. The heat required forsmoking is normally LOW
to MEDIUM.
Foods naturally high in oils lend themselves welt to
smoking, while drierfoods benefit from a marinade.
You can atso rub the food with herbs, spices or
flavored oils. Many foods can be smoked to produce
stunning resultswith very little effort. Here are a few
suggestions:
• Tunasteaks, marinatedinAsianflavorsofsesame
oil, soy sauce and sherry
• Porkfillets, rubbedwithginger, orangerindand
brushed with maple syrup.
• Mussels, brushed with lemon rind and chili oil.
• Lambcutlets, marinatedinvirginotiveoit,lemon,
oregano and black pepper. The same marinade can
be used for a whole Ieg or rack of lamb.
• Chicken, boneless chicken pieces--especially
sliced breasts.
•Fish, sliced fitlets of firm flsh, assorted seefood
such as prawns, scallops and calamari.
• Pork, slicedfiltets, dicedormincedpork, sliced
leg steak, sliced chops.
• Beef, sliced fillet, rib-eye, round, rump, sirtoin.
•Lamb, sIicedfillet, round, Ioin.
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