Manual

ROTISSERIETECHNIQUES
Rotisserie cooking produces foodsthat are moist,
flavorful and attractive. Although the rotisserie is most
commonly used for cooking meat or poultry, neady
anything can be used if prepared propedy.
Balancingthe Food
In rotisserie cooking, balancing the food is of utmost
importance. The rotisserie must turn evenly orthe
stopping and starting action will cause the food to cook
unevenly and possibly bum the heavier side.
The easiest foods to balance are those of uniform
shape and texture. To test ifthe food isbalanced
correctly when secured, place the ends ofthe rotis-
sede spit loosely in the palms of your hands. If there is
no tendency to roll, give the spit a quarter tum. If it is
stillstable, give ita final quarter turn. It should rest
withoutturning in each ofthese positions. It canthen
be attached to your gdll.
Food Preparation
When preparing poultry,truss the birds tightly sothat
wings and drumsticks are close to the body ofthe bird.
The cavity ofthe bird may be stuffed pdor to this if
you wish. Pullthe neck skin down and, using a small
skewer, fix itto the backof the bird. Push the rotis-
serie spitthrough lengthwise, catching the bird in the
fork ofthe wishbone. Center the bird and tighten with
the holding forks.Test the balance as descdbed
above.
A rolled piece of meat requires the rotisserie skewer to
be inserted through the center of the length of meat,
then secured and balanced.
For meats that contain bones, it isbest to secure the
rotisserieskewer diagonally through the meaty sec-
tions. If protrudingbones or wings brown too quickly,
coverwith pieces of foil.
Tips for Rotisserie Cooking
When rotisserie cooking,the majority ofheat willcome
from an indirect source. In other words, the burners
at each end ofthe grill are lit and the food is placed
centrally on the rotisserie, with no direct heat source
underneath. To catch any drips from the rotisserie
food itwill be necessary to remove the cookinggdds
and then place a ddp pan directly under the food.
These drippings can be used to make gravies and
othersauces to accompany the cooked meats. Place
the liddown over the food when you start to cook.
The cooking times on a rotisseriewill be approximately
the same as for oven cooking.
SMOKINGTECHNIQUES
Smoking gives food a distinctive, delicious flavor. This
surpdsinglyquickand versatile cooking methodexpands
the creativechef's menu withendlessnew andinnovative
ways to prepare popular barbecue dishes.
Preparing to Smoke
All you need for smoking on your Kenmore Elite gas
gdll is a cooking pan and roasting rack. First, line the
inside of the pan with foil. The smoking agent, either
pure wood chips or smoking mix, is spdnkled over the
foil. Dded herbs and spices may also be added to
produce different flavors. Place the cooking pan
directly overthe burner. The direct heatwill eventually
produce smoke and season the food. Elevate your
food above the cooking pan with a masting rack or
baking rack.
Tips forSmoking
You can reduce the strength of the smoke flavor by
only smoking for half or three quarters of the cooking
time, then roast yourfood until done. The heat
required for smoking is normally lowto medium.
Foods naturally high inoils lendthemselves well to
smoking, while dder foods benefit from a marinade.
Red meats, poultry, game, fish and seafood can all be
smoked easily in your new gdll. You can also rub the
food with herbs, spices or flavored oils. An enormous
array of foods can be smoked in your Kenmore Elite
gas gdll to produce stunning results with very little
effort. Here are a few suggestions:
• Tuna steaks, marinated inAsian flavors of sesame
oil, soy sauce and sherry.
• Pork fillets, rubbed with ginger, orange rind and
brushedwith maple syrup.
• Mussels, brushed with lemon dnd and chili oil.
• Lamb cutlets, madnated invirgin olive oil, lemon,
oregano and black pepper. The same madnade
can be used for a whole leg or rack of lamb.
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