Bakers & Chefs 9905TB Assembly & Operating Instructions - Rotisserie Cooking
Rotisserie Cooking
Rotisserie cooking produces foods that are
moist, flavorful and attractive
, as the turning food self
bastes. Although the rotisserie is most commonly used for cooking meat or poultry, nearly anything can be used
if prepared properly. The
optional rotisserie for the Bakers & Chefs grill
includes an extra-long spit and an
8 watt electric motor that
is ideal for preparing small cuts of meat
.
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 rotisserie 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 the grill.
When using 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 if you wish. Pull the neck skin down and, using a small skewer,
fix 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 above.
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.
Setting up the grill:
When rotisserie cooking, the majority of heat will come from an
indirect source
. In other words, the
burners at each end of the grill are lit and the food is placed centrally on the rotisserie, with no direct heat source
underneath. To
catch any drips
from the rotisserie food it will be necessary to remove the center cooking grid
and flame tamer and then place a drip pan directly onto the unlit burner under the food. These drippings can
be
used to make gravies and other sauces
to accompany the cooked meats. Place the
hood down
over
the food when you start to cook.
The cooking times on a rotisserie will be approximately the same as for oven cooking.
PAGE 24
Vegetable / Warming Rack
Vegetables are generally easy to cook on the grill. The optional vegetable/warming rack makes it convenient
because you can still use the main cooking area while the vegetables are suspended from above!
When cooking vegetables on the warming rack (or grill), you may want to pre-cook long-cooking vegetables
by briefly boiling or microwaving them before cooking on the grill.
Wrap vegetables in a double thickness of foil to protect them while cooking. Then, remove the foil if desired,
10-15 minutes before the end of cooking, brush vegetables with butter or oil and finish cooking.
Vegetable kebabs are a good way of cooking an array of small vegetable pieces in the rack. But the warming
rack can be used for purposes other than just the obvious. Consider using it for warming French bread, garlic bread,
croissants or even bagels.
A small whole fish wrapped in foil also cooks well in the warming rack. Parcels of seafood such as scallops,
prawns and sliced fish fillets prepared in a sauce and portioned into small foil wraps cooks well this way too.
Other parts of the Bakers & Chefs grill can still be used for cooking vegetables. Traditionally, roasted
vegetables are still best when cooked along side your meats. Grilled tomatoes, eggplant and mushrooms work well
directly on the grill.