How to Use a Rotisserie Oven
Using a rotisserie oven will result in a healthier and more evenly cooked meal. There are a few great reasons to use these ovens. Not quite sure how to use a rotisserie oven? Read on to learn more about preparing the meat and getting the cooking process started. For this guide, we’ll use chicken as an example.
Placing Chicken on the Rotisserie Spit
Surprisingly, this step is the most time consuming. Here’s how to place the chicken on the spit:
- Enter the spit rod through the neck of the chicken and push straight through to the bottom, centering the meat.
- Attach the rotisserie spit forks into the breast and tighten the wing nut to secure in place.
- Attach the other rotisserie spit fork into the tail end and tighten the wing nut.
- Cut a few pieces of kitchen twine and soak them in a bowl of water. Loop the twine around the tail and tie it to the rod to secure the bottom section of the chicken.
- Season the meat with any additional rubs or flavors before wrapping more twine around fatty sections of the meat and securing to the spit.
- Use one more piece of twine to secure the breast area and wings.
- Check the balance of the chicken on the spit by picking up the spit and rolling it in your hand. If it rolls evenly, then it’s centered.
Cooking with a Rotisserie Oven
When it comes to cooking the chicken, the process is fairly simple:
- Place the spit on the spit supports on the drip pan.
- Slide the drip pan into the oven with the pointed end inserted into the rotisserie spit mount hole in the back corner.
- Check the manufacturer settings to find out the suggested cooking time. Most ovens suggest 120 minutes per 4-5 pounds of chicken.
- Once you set the timer for the correct cooking time, press start.
- Close the door, leaving a small opening.
- Around 30 minutes until the finish time, start checking the temperature for doneness.
- Once done, carefully remove the chicken from the oven and place on a cutting board to remove the forks from both ends and pull out the spit.
- Start removing the twine from the chicken and cover in foil to let it rest for about 20 minutes before carving.