- JENN-AIR cookware Use and Care Manual

Spit roastingisan excitingwayto prepare meatand foodsthat needverylittleattention
whilethey are cooking.
The followingare guidelinesfor usingthe rotisserie:
• Themeat mustbe well balancedandcenteredonthe spit. Spearmeat, thenseoure
it with the two meat holders. Checkthe balance by holdingthe spitacrossyour
palms. (See page5, Fig.H). If the spitand meat donotrotateeasilyandevenly,
removethe meat holdersand meat on spitand try again.
• Poultryshouldbetrussedwiththelegsandwingsheldclosetothebody(nottucked
behindas onewouldusuallydoforovenroasting).Tie the birdatintervalstomake
sureit staysina compactbundle.
• Rolled roastsand other large pieces of boneless meat shouldbe tied firmly at
intervalswithheavy string.
• Don'tcrowdthe spit. There shouldbe a few inchesfree at each end to allowroom
forthe meat holdersand also becausethe heatingelementdoesnot runthe entire
lengthof the spit.
• The mostaccuratewayto determinewhenthe meat is cookedas desiredisto use
a meatthermometer. Turn off heat and the rotisseriemotor;insert thermometer
intothe thickestpart of the meat. Be certafnthat the thermometerbulb does not
touch bone,fat, or the spit itself.
• Sincethe meat willcontinueto cookafter it has been removedfromthe heat, itis
advisableto take meatthat is to be served rareor mediumoff the rotisseriewhen
the meat thermometerregisters5 degrees belowthe temperaturespecified.
• Letthe meat stand10 to 15 minutesbeforecarving. Meat will be easier to carve
andlessjuiceswill be lost if meat is alrowedto rest beforebeing carved.
• Forbest results,buy top grademeat. There are manymeat marinades whichwilt
helptenderizelass expensivecutsof meat.
• To help retainmeat juices,salt after cookingis completed.
• Differencesin voltagein differentareas may affectthe time neededto roastmeat.
7