Rotisserie Cooking - BORETTI Michelangelo Manual De Uso

Rotisserie cooking

Note: always remove the warming rack before
using the rear burner for rotisserie cooking.
To place the meat or poultry on the spit, slide
one of the forks onto the spit and secure the
thumb screw. Then, insert the spit rod in the
center of the meat or poultry, lengthwise. The
food should then be centered on the spit rod
and the remaining fork and secure the thumb
screw. Place the spit rod in the grill and let the
heavy side fall to the bottom, set the counter
balance to the top and fasten in place. Peri-
odically check the meat to ensure the spit rod
is turning smoothly while cooking. Adjust the
counter balance if necessary.
The only accurate way to tell when the meat
is done is to use a meat thermometer. Insert
the thermometer into the center of the meat.
Do not allow the thermometer to touch a bone
as this will not give an accurate reading on the
meat thermometer.
remove the cooking grids and place a drip pan
on top of the upper flavor shields and position
the pan directly beneath the food on the spit
rod. Depending on the flavor you desire, place
liquid in the pan such as, water, juices or wine,
chop up onions or add garlic. As the juices fall
from the meat they will mix with the liquid and
evaporate directly into the meat, this will pre-
vent you from basting as this is a self-basting
system.
Do not let the drip tray dry out.
Place food in between the Forks and let the
heavy side of the food fall to the bottom.
Adjust the Counter Balance to the top.
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