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Guide to rôtisserie cooking with the back burner, Rôtisserie cooking, Balancing the food – Kenmore 141.166801 User Manual

Page 25: Food preparation, Tips for using the back burner

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Guide to Rôtisserie Cooking with The Back Burner

Rôtisserie Cooking

Rôtisserie cooking produces foods that are moist, flavorful and attractive. The optional rôtisserie 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 allovi/s 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 ti^e. 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 rôtisserie will be approximately the same as for oven cooking, but differences in wind, air
temperature and equipment will affect the cooking times. It is recommended that you use a meat thermometer to
testforthe desired well-doneness of anyfoods prepared on a rôtisserie.

ROTISSERIE COOKING CAN BE CONSIDERABLY SLOWER THAN DIRECT HEAT COOKING, BUTTHE RE­
SULTS CAN BE WELL WORTH THE TIME AND EFFORT.

Balancing the Food

In rôtisserie cooking, balancing the food is of utmost importance. The rôtisserie 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 rôtisserie 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 rôtisserie 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 rôtisserie 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 rôtisserie 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's Manual.

The location of the Back Burner makes it more susceptible to winds that will decrease the performance of your

rôtisserie cooking. For this reason you should not operate the Back Burner during windy weather conditions.

For best results, always rôtisserie 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.

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