Kenmore 141.16315800 - Manual (Page 26)

Guide to Rôtisserie Cooking Guide to Smoking
Slow Cooking with a Rôtisserie
A Rôtisserie Kit is made to fit your grill model. Rôtis­
serie 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 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 same as for oven cooking.
Salancingthe 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 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 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 length­
wise, 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.
Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You wili
find a variety of wood chips available for use in smoking
grilled foods. Pre-soaking of wood chips may be re­
quired so read and follow the manufacturers instructions
for preparing smoking chips prior to use.
Note: It is our experience that many smoking chip
products do not actually produce a smoke but instead
infuses the food with flavor. Please read product labels
carefully and if in doubt, ask your retailer for details.
Using A Smoker Box
There are many optional smoker boxes available for
purchase. Follow these guidelines and always refer to
the label of your smoking chips for specific directions.
Raise your Grill Lid and light the grill. Lower the Grill Lid
allowing your grill to reach the desired cooking tempera­
ture for the food you are grilling. Fill your smoker box with
your prepared smoking chips. Dried herbs and spices
may also be added to produce different flavors. Wear a
flame retardant BBQ Mitt and place your smoker box on a
Cooking Grid or Savor Plate® directly above a lit grill
Burner. The heated smoking chips will flavor your foods.
Tips for Smoking
You can reduce the strength of the smoke flavor by only
smoking for half 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 drier foods benefit from a marinade.
Tuna steaks, marinated in Asian flavors of sesame
oil, soy sauce and sherry.
Pork fillets, rubbed with ginger, orange rind and
brushed with maple syrup.
Mussels, brushed with lemon rind and chili oil.
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 lamb.
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 pork, sliced leg
steak, sliced chops.
Beef, sliced fillet, rib-eye, round, rump, sirloin.
Lamb, sliced fillet, round, loin.
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