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Spit roasting isan exciting way to prepare meat and foods that need very little attention
while they are cooking.
The following are guidelines for using the rotisserie:
• Themeat mustbe well balancedand centered on thespit. Spearmeat, thensecure
it with the two meat holders. Check the balance by holding the spit across your
palms• (See page 5, Fig. G). If the spit and meat do not rotate easily and evenly,
remove the meat holders and meat on spit and try again.
• Poultryshould betrussed with the legsand wings held close tothe body(nottucked
behind as one wouldusually do foroven roasting). Tiethe bird at intervalsto make
sure it stays in a compact bundle.
• Rolled roasts and other large pieces of boneless meat should be tied firmly at
intervals with heavy string.
• Don't crowdthe spit. There should be a few inches free at eachend to allow room
for the meat holdersand also because the heating element does notrun the entire
length of the spit.
• The mostaccurate way to determine when the meat is cooked as desired is to use
a meatthermometer. Turn off heatandthe rotisserie motor;insertthermometer into
the thickest part of the meat. Be certain that the thermometer bulb does not touch
bone,fat, or the spit itself.
• Sincethe meat will continue to cook after it has been removed from the heat, it is
advisabletotake meat that istobe served rareor medium offthe rotisseriewhenthe
meat thermometer registers 5 degrees belowthe temperature specified.
• Letthemeat stand 10to 15 minutesbeforecarving. Meatwill beeasiertocarve and
less juices will be lost if meat is allowed to rest before being carved.
• Forbestresults, buytopgrademeat. Therearemanymeatmarinadeswhichwillhelp
tenderize less expensive cuts of meat.
• To help retain meat juices, salt after cooking is completed.
• Differencesin voltage in different areas may affect the time needed to roast meat.
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