Kenmore 141.15227 Rotisserie Cooking, Balancing the Food, Preparing to Smoke, Tips for Smoking

Rotisserie Cooking

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 designed to cook food from the Back Burner using infrared heat. The location of the Burner allows the placement of 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 Back Burner is an infrared type, which provides intense searing radiant heat. The intense heat sears in the

natural juices and nutrients found in quality cuts of meat.

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 quarter turn. It should rest without turning in each of these positions. It can then be attached to your grill.

Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You wilt find a variety of wood chips or pellets available for use in smoking grilled foods. Pre-soaking of wood chips may be required so read and follow the manufac- turers instructions for preparation of smoking chips prior to filling the Smoker Drawer.

Using The Smoker Drawer

Start your grill and allow it to reach the desired cooking temperature for the food you are grilling. Wear an insulated cooking mitt and pull the Smoker Drawer out of the grill and fill with your prepared smoking chips. Dried herbs and spices may also be added to produce different flavors. Return the Smoker Box to the grill and the heat will produce smoke and season the food.

Tips for Smoking

You can reduce the strength of the smoke flavor by only smoking for half or three quarters of the cooking time. The heat required for smoking is normally low to

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 lengthwise, catching the bird in the fork of the wishbone. Center the bird and tighten with the holding forks. Test the balance as described before.

A rolled piece of meat requires the 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 or wings brown too quickly, cover with pieces of foil.

Tips for Using The Back Burner

For Back Burner lighting instructions refer to page 16 of this Owner'sManual.

The location of the Back Burner makes it more susceptible to winds that will decrease the perfor- mance of your rotisserie cooking. For this reason you should not operate the Back Burner during windy weather conditions.

For best results, always rotisserie cook with the grill Lid down and the Back Burner Control Knob set to

HIGH. Do not use the main grill Burners when the Back Burner is in operation.

smoking, while drier foods benefit from a marinade. You can also rub the food with herbs, spices or flavored oils. Many foods can be smoked to produce stunning results with very little effort. Here are a few suggestions:

•	Tuna	steaks, marinated in Asian flavors of sesame
	oil, soy sauce and sherry.
•	Pork	fillets,		rubbed with ginger, orange rind and
	brushed with maple syrup.
•	Mussels,		brushed with lemon rind and chili oil.
• Lamb cutlets, marinated in virgin olive oil, lemon,
	oregano and black pepper. The same marinade can
	be used for a whole leg or rack of lamb.
•	Chicken,		boneless chicken piecesiespecialty
	sliced	breasts
•	Fish,	sliced		fillets of firm fish, assorted seafood
	such as prawns, scallops and calamari
•	Pork,	sliced		fillets, diced or minced pork, sliced
	leg steak,		sliced chops
•	Beef, sliced fillet, rib-eye, round, rump, sirloin

medium.

Foods naturally high in oils lend themselves well to

25

• Lamb, sliced fillet, round, loin