The rotisserie has often been compared to a grill, only smaller and more compact. Still, it delivers the same great taste like the grill. It is also more user-friendly, safer and can be monitored more easily. It can be used for cooking many foods, such as chicken, roast and ham. A rotisserie rotates the food you are cooking so the fat drips off and the food cooks evenly and thoroughly.
Instructions
1. Puncture the food, such as a whole chicken, roast or whole ham, with a rotisserie spit stick. Move the food to the center of the spit and in the middle of the rotisserie oven. Rotisseries are terrific for preparing larger whole meats. The size of the food that you fit in your rotisserie is dependent on the size of the rotisserie. Check the size of your rotisserie before you purchase whole round meats that wouldn't fit. Meats like whole turkeys, large slabs of ribs and other large whole meats likely won't fit in your rotisserie.
2. Place the drip pan underneath to catch any juices that may fall during cooking.
3. Watch the food cook carefully. Rotisserie ovens often cook food more thoroughly more quickly because they rotate the food for an even bake. Check on your food after about 45 minutes in the rotisserie. If the meat is falling off the stick, stop the rotisserie, take the meat off the stick and put it back on so that it is all held together. Check every 20 minutes or so after that to determine it's progress. Typically a chicken or cornish hen is thoroughly cooked when the skin is golden brown.
4. Puncture a hole in the food to check to see if it is done to your satisfaction. Use a spear to place a small hole deep into the meat. Look at the color of the fluid that comes out. If it is red, it is still bloody deep inside. If the fluid is pink in a chicken, it is not yet done. The fluid from the inside of a chicken should be clear when it is cooked thoroughly.
5. Remove the food carefully when it is finished. It is a good idea to use rags or oven mitts while handling the forks, as there is a lot of hot metal inside rotisserie ovens.
6. Clean all parts of the rotisserie oven by removing the racks, forks, spits, clamps and pans. Wipe all of the parts thoroughly with soap and water, then clean the inside of your rotisserie oven.
7. Check that all knobs are returned to their original positions and that everything is shut off. Unplug your oven until the next use.
Tags: your rotisserie, rotisserie oven, chicken roast, whole meats