Kenmore 141.16223 User Manual download pdf (Page 26)

Guide to Rôtisserie Cooking

Slow Cooking with a Rôtisserie

A Kenmore Rôtisserie Kit is made to fit this particular

mode!. Rôtisserie cooking produces foods that are

moist, flavorfu! and attractive. The optionai rôtisserie

system is most commonly used for cooking meat or

pœlivand Édesigned to cook food slowiv. You can

place a cooking pan beneath the food to collect juices

for basting and gravy. To flavor the contents of the

cooking pan you may add herbs, onions, or other

spices of your choice.

The cooking times on a rôtisserie will be approximately

the same as for oven cooking.

Balancing the Food

In rôtisserie cooking, balancing the food is of utmost

importance. The rôtisserie must turn evenly or the

stopping and starting action will cause the food to cook

unevenly and possibly burn the heavier side.

The easiest foods to balance are those of uniform

shape and texture. To test if the food is balanced

correctly when secured, place the ends of the rôtis

serie spit loosely in the palms of your hands. If there

is no tendency to roll, give the spit a quarter turn. If it

is still stable, give it a final quarter turn. It should rest

without turning in each of these positions. It can then

be attached to your grill.

Food Preparation

When preparing poultry, truss the birds tightly so that

wings and drumsticks are close to the body of the bird.

The cavity of the bird may be stuffed prior to this. Pull the

neck skin down and, using a small skewer, fix it to the

back of the bird. Push the rôtisserie spit through

lengthwise, catching the bird in the fork of the wishbone.

Center the bird and tighten ™th the holding forks. Test the

balance as described before.

A rolled piece of meat requires the rôtisserie skewer to be

inserted through the center of the length of meat, then

secured and balanced.

For meats that contain bones, it is best to secure the

rôtisserie skewer diagonally through the meaty sections.

If protruding bones or wings brown too quickly, cover with

pieces of foil.

Guide to Smoking

Note: it is our experience that many smoking chip and

pellet products do not actually produce a smoke but

instead infuses the food with flavor. Please read

product labels carefully and if in doubt, ask your

retailer for details.

Using A Smoker Box

There are many optional smoking boxes available for

purchase. Follow tiiese guidelines and always refer to

the label of your smoking chips or pellets for specific

directions.

Raise your Grill Lid and light the grill. Lower the Grill

Lid allowing your grill to reach the desired cooking

temperature for the food you are grilling. Fill your

smoking box with your prepared smoking chips or

pellets. Dried herbs and spices may also be added to

produce different flavors. Wear a flame retardant BBQ

Mitt and place your smoker box on a Cooking Grid or

Flame Tamer directly above a lit grill Burner. The

heated smoking chips or pellets will flavor your foods.

Tips for Smoking

You can reduce the strength of the smoke flavor by

only smoking for half or three quarters of the cooking

time. The heat required for smoking is normally LOW

to MEDIUM.

Foods naturally high in oils lend themselves well to

smoking, while drier foods benefit from a marinade.

You can also rub the food with herbs, spices or

flavored oils. Many foods can be smoked to produce

stunning results with very little effort. Here are a few

suggestions:

Tuna steaks, marinated in Asian flavors of sesame

oil, soy sauce and sherry.

Pork fillets, rubbed with ginger, orange rind and

brushed with maple syrup.

Mussels, brushed with lemon rind and chili oil.

Lamb cutlets, marinated in virgin olive oil, lemon,

oregano and black pepper. The same marinade can

be used for a whole leg or rack of lamb.

Chicken, boneless chicken pieces—especially

sliced breasts.

Fish, sliced fillets of firm fish, assorted seafood

such as prawns, scallops and calamari.

Pork, sliced fillets, diced or minced pork, sliced

leg steak, sliced chops.

Beef, sliced fillet, rib-eye, round, rump, sirloin.

Lamb, sliced fillet, round, loin.

Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You

will find a variety of wood chips or pellets available for

use in smoking grilled foods. Pre-soaking of wood

chips maybe required so read and follow the manufac

turers instructions for preparation of smoking chips

prior to use.

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Kenmore 141.16223 User Manual Page 26

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