Kenmore 141.173373 - Manual (Page 34)

Guide to Rôtisserie Cooking with The Back Burner
Rôtisserie Cooking
A Kenmore Rôtisserie Kit is made to fit this panticular model. 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 allows 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 type, 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
test for the desired well-doneness of any foods prepared on a rôtisserie.
ROTISSERIE COOKING CAN BE CONSIDERABLY SLOWER THAN DIRECT HEAT COOKING, BUT THE
results 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. Puli 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 spit 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 spit 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 25 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 BURNERS WHEN THE BACK BURNER IS IN OPERATION.
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