Kenmore ELITE 141.17691 - Manual (Page 25)

Guide to Rôtisserie Cooking
Slow Cooking with a Rôtisserie
A Kenmore Rôtisserie Kit is made to fit this particular
model. Rôtisserie cooking produces foods that are
moist, fiavorfui and attractive. The optional rôtisserie
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 rôtisserie will be approximately
the sam e as for oven cooki ng.
Balancing the Food
In rôtisserie cooking, balancing the food is of utmost
importance. The rôtisserie must turn evenly or the
stopping and start! ng 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 rôtis­
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 bi rd m ay be stuffed prior to this.Pullthe
neck skin down and, using a small skewer, fix it to the
back of the bird. Push the rôtisserie spit through length-
vsrise. catchi ng the bird i n the fork of the vsrishbone. Center
the bird and tighten with the holding fortes. Test the
balance as described before.
A rolled piece of meat requires the rôtisserie ^ewerto be
inserted through the center of the length of meat, then
securedand balanced.
For meats that contain bones, it is best to secure the
rotisserieskewerdiagonally through the meaty sections.
If protruding bones or wings brown too quickly, cover with
pieces of foil.
Guide to Smoking
Preparing to Smoke
Smoki ng gives food a distinctive, deliciousflavor. You
vdll find a variety of wood chips or pellets available for
use in smoking grilled foods. Pre-soaking of vrood
chips may be required so read and follow the manufac­
turers instructions for preparation of smoking chips
prior to use.
Note: it is our experience that many smoking chip and
pellet products do not actually produce a smoke but
instead inf uses the food with flavor. Please read
product labels carefully and if in doubt, ask your
relailerfor details.
Using A Smoker Box
There are m any optio nal smoker boxes aval I able for
purchase. Follow these guidelines and always refer to
the label of your smoking chips or pellets for specific
directions.
Raise your Grill Lid and light the grill. Lower the Grill
Lid allowing your grill to reach the desired cooking
temperature for the food you are grilling. Fill your
smoker box with your prepared smoking chips or
pellets. Dried herbs and spices may also be added to
produce differentflavors. Weara flame retardant BBQ
Mitt and place your smoker box on a Cooking Grid or
Flame Tamer directly above a lit grill Burner. The
heated smoki ng chi ps or pellets vdl
I fiavor your foods.
TipsforSmokirtg
You can reduce the strength of the smoke flavor by
only smoking for haif 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 drierfoods benefitfrom a marinade.
You can also rub the food vdth herbs, spices or
flavored oils. Many foods can be smoked to produce
stunning results vdth very little effort. Here are a few
suggestions:
Tuna steaks, man nated i n ^ian fiavors of sesame
oil, soy sauce and sheny.
Pork fillets, rubbed with ginger, orange rind and
brushed with maple syrup.
Mussels, brushed with lemon rind and chili oii.
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 iamb.
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 port, sliced
leg steak, sliced chops.
Beef, sliced fillet, rib-eye, round, rump, sirloin.
Lamb, sliced fillet, round, loin.
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