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.
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, | |||
medium.
Foods naturally high in oils lend themselves well to
25
• Lamb, sliced fillet, round, loin |
