Kenmore 141.16691 Slow Cooking with a Rotisserie, Balancing the Food, Preparing to Smoke

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 smoki 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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