KitchenAid SUPERBA KEBS176 - Page 28

Rotissing Tips
• Rolled roasts are ideal for rotissing because
they are easy to balance on the spear. In¬
sert the spear through the center of the
meat. Meat cuts with bones require plan¬
ning for even weight distribution.
• Leave space between food when rotissing
more than one item or a long item. Weave
the spear in and out of a spare rib strip to
form accordian folds, leaving a space be¬
tween each fold. Browning and cooking are
slowed when foods touch each other.
• Season, stuff (if desired) and truss poultry
as for oven roasting. Also close any open¬
ings with skewers or string. For best
results, baste poultry with butter or broth
every 20 to 30 minutes while rotissing.
• Meat can be marinated before rotissing or
basted with a favorite sauce several times
during cooking.
• Foods for rotissing should be not longer
than rotisserie spear with a diameter of 7
inches or less.
• Make sure thumbscrews or prongs are
tight. If prongs loosen during cooking, the
spear will turn within the meat and heat
will be concentrated on one side.
• Meats will be juicier and easier to carve if
allowed to stand or rotate on the spear 10
to 15 minutes after the heat is turned off.
• When oven has cooled, be sure cover plate
is over drive socket opening.
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