14
Set grill to medium and cook until a meat thermometer inserted into the thickest part of the
meat reaches 74˚C. Be sure the thermometer does not touch the bone. The infrared energy
of the TRU-Infrared cooking system will lightly sear the outside of the chicken, skin or skin
-
less, and help seal in the moisture.
Be sure to remove the grilled chicken and cover it lightly with aluminum foil; then let it rest
for several minutes as the internal temperature will continue to rise and the chicken will
nish cooking.
If you enjoy sauce or glaze on your grilled chicken, we recommend brushing it on lightly dur-
ing the nal 10 minutes of grilling.
Consider using a dry rub on the outside of your chicken up to 24 hours before grilling to
enhance avors.
HOW TO COOK WITH A ROTISSERIE
Rotisserie cooking is best for larger cuts of meat, such as roasts, whole poultry, and pork.
Rotisserie cooking has its own set of simple rules:
A rotisserie that turns at a constant speed allows the same degree of heat to cook every cen-
timeter of the food. The food holds its moisture better than in an oven because the surface
of the food sears quickly and therefore seals in natural juices.
Marinate and baste with any combination of liquids, herbs and spices, but keep sugar
ingredients to a minimum. Avoid basting with a sauce that has high sugar content until the
last 10 minutes of cooking to prevent the sauce from charring.
As with grilling, many factors such as wind, air temperature, and the size and thickness of
the food aect the performance and actual cooking times of your rotisserie. Recipes can only
give approximate cooking times.
Keep the pieces of food, such as cut-up chicken, as equal in size as possible to ensure
consistency in the cooking time. For larger food, such as a roast, make sure that the food is
balanced on the spit rod before placing it over the grill.
Poultry wings and legs, which may move around on the rotisserie, should be trussed or tied
securely to the body with heavy cotton kitchen twine.
17.125217 European 2016 Coreline Grilling Guide Porcelain English.indd 14 3/22/17 11:32 AM
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