Rotisserie cooking tips, Pre-heat the rotisserie, Loading the spit – La Cornue Château Series - Cooking Tips, Recipes & Cleaning User Manual
Page 33: Cook the meat, Cleanup
Culinary Information:
Larissa Taboryski | 800.892.4040 x180 |
La Cornue Service Center:
877.522.6768 |
Additional Assistance:
Matthew McManus | 800.892.4040 x109
Rotisserie Cooking Tips
Planning – pre-heating the rotisserie for 12-15 minutes prior to cooking is recommended for achieving
optimum results. Cooking time will be approximately the same as oven roasting however the heat can
be reduced or the racks pulled further away from the heat for very slow roasting without risk of drying
out the meat.
Pre-heat the Rotisserie
Turn the gas control knob to the ignition symbol and press it in to open the thermocouple valve
so the burner can ignite. Count to ten and release the knob, at this point the thermocouple will be
heated and the burner will remain lit.
Turn the gas control knob to high to preheat the unit for at least 15 minutes.
Loading the Spit
Insert the spit through the center of the meat and secure it at each end with the prongs and screw
them tightly into position. Chickens, small hens and turkey should also be tied with string to
ensure even turning.
Cook the Meat
Set the roast on the appropriate rack position. Most often this will be the mid rack, however if
roasting several chickens, ducks or game hens use the top and bottom racks.
Place the drip pan under the meat.
Flip the rotisserie switch and make sure the roast turns evenly without stopping and then flipping.
If it is not turning evenly, re-position the meat before it gets too hot to handle.
Cook on high heat for 15 minutes then reduce the temperature to medium for the remainder of the
cooking time.
Allow the meat to rest for 10-15 minutes before carving.
Cleanup
Discard the rendered fat in the drip tray and wash the drip try in the dishwasher.
Wash the skewer, clamps and screws in hot soapy water.