Kenmore 141.168600 - Manual (Page 27)

Guide to Rôtisserie Cooking and Smoking Techniques
ROTKSERtE TECHNIQUES
Rôtisserie cooking produces foods that are moist,
flaworfiiland attractive. Although the rôtisserie is most
commonly used for cooking meat or poultry, nearly
anything can be used if prepared properly.
Balancing the Food
In rôtisserie cooking, balancing the food is of utmost
impcxtance. The rôtisserie must turn evenly or the
sfaipiMngand starting action will cause the food to
cook unevenly and possibly bum the heavier side.
The eaâest 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 s|A loosely in the palms of your hands. If there is
no tendency to roll, give the spit a quarter turn. If it is
s8l stable, give it a final quarter turn. It should rest
without timing in each of these positions. It can then
be attached to your grill.
Food Preparation
WhOT preparing poultry, truss the birds tightly so that
wings and drumsticks are close to the body of the
twd. The cavity of the bird may be stuffed prior to this
if you wish. Pull file neck skin down and, using a small
skeiwer, fix it to the back of the bird. Push the rôtis­
serie spi through lengthwise, catching the bird in the
fork of the wishbone. Center the bird and tighten with
the holiSng forks. Test the balance as described
above.
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
secrions. If protruding bones or wings brown too
quickly, cover with pieces of foil.
T^s for Rôtisserie Cooking
VWien (rtisserie cooking, the majority of heat will
come tom an indirect source. In ofiier words, the
burners at each end of the grill are lit and the food is
pbœd centrally on the rôtisserie, with no direct heat
source underneath. To catch any drips from the
rôtisserie food it will be necessary to remove the
coolring grids and then place a drip pan directly under
the food These drippings can be used to make
graviesand other sauces to accompany the cooked
meats. Place the lid down over the food when you
start to cook.
The cooking times on a rôtisserie will be approxi­
mately fie same as for oven cooking.
SMOKING TECHNIQUES
Smoking gives food a distinctive, delicious flavor. This
surprisingly quick and versatile cooking method ex­
pands the creative chefs menu with endless new and
innovative ways to prepare popular barbecue dishes.
Preparing to Smoke
All you need for smoking on your Kenmore Elite gas
grill is a cooking pan and roasting rack. First, line the
inside of the pan with foil. The smoking agent, either
pure wood chips or smoking mix, is sprinkled over
the foil. Dried herbs and spices may also be added to
produce different flavors. Place the cooking pan
directly over the burner. The direct heat wilt eventu­
ally produce smoke and season the food. Elevate
your food above the cooking pan with a roasting rack
or baking rack.
Tips for Smoking
You can reduce the sfrength of the smoke flavor by
only smoking for half or three quarters of the cooking
time, then roast your food until done. 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.
Red meats, poultry, game, fish and seafood can all
be smoked easily in your new grill. You can also rub
the food with herbs, spices or flavored oils. An
enormous array of foods can be smoked in your
Kenmore Elite gas grill 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.
27