Rotisserie : What is it?
| Rotisseries cook food by radiating heat onto the surface and allowing it to penetrate. The food is usually placed on a skewer (also called a spit) that rotates over a heat source, such as a flame or heating coils. They are commonly used for roasting meats such as beef, lamb, and chicken. Older rotisseries were turned with hand cranks or clockwork mechanisms, but most models now use electric motors. |
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Kinds of Rotisseries include the following: |
Horizontal Rotisseries
- Horizontal Rotisseries have skewers placed horizontally over the heat source.
- They are commonly used to cook large pieces, such as whole chickens or sides of pork and beef.
- They are available in single-spit and multiple-spit models. Multiple-spit rotisseries are usually designed for commercial use.
- The food has to be perfectly balanced on the spit to ensure regular rotation.
Vertical Rotisseries
- Vertical Rotisseries have standing skewers rotating in front of the heat source.
- In most models, the food is heated directly from the side. Some use convection heating to heat the food from the bottom going up.
- They are ideal for cut meats used in kebabs, tacos, and steak sandwiches.
- They do not require exact balance, making them easier to use than Horizontal Rotisseries.
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Heat source: Choose a rotisserie with a radiant or convection heat source for slow, even cooking. For faster cooking and a smoky flavor, choose a flame or coal heated model. Electronic heating offers more control over temperature and cooking times.
Controls: Choose a rotisserie that allows you to set temperature and rotation speed. Look for one with timers and automatic shutoff to save power, especially for long, slow cooking. Also, look for a model with indicator lights to alert you when the meat is cooked or when the temperature reaches unsafe levels. |
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