Kenmore 141.16315800 manual Slow Cooking with a Rotisserie, Balancing the Food, Medium

Slow Cooking with a Rotisserie

A Rotisserie Kit is made to fit your grill model. Rotis-

serie 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 slowly. 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 quarter 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, 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.

Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You will find a variety of wood chips available for use in smoking

grilled foods. Pre-soaking of wood chips may be re-

quired so read and follow the manufacturers instructions for preparing smoking chips prior to use.

Note: It is our experience that many smoking chip 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 retailer for details.

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 for specific directions.

Raise your Grill Lid and light the grill. Lower the Grill Lid allowing your grill to reach the desired cooking tempera- ture for the food you are grilling. Fill your smoker box with your prepared smoking chips. Dried herbs and spices may also be added to produce different flavors. Wear a flame retardant BBQ Mitt and place your smoker box on a Cooking Grid or Savor Plate® directly above a lit grill Burner. The heated smoking chips will flavor your foods.

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

MEDIUM.

Foods naturally high in oils lend themselves well to smoking, while drier foods benefit from a marinade.

•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 pieces--especially 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.

•Lamb, sliced fillet, round, loin.

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